Fast-Food Workers Cheer As $15 Minimum Wage Advances In New York State
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We have been fighting, and today we have made history,\" said Alvin Major, a 49-year-old cook at a KFC restaurant in Brooklyn. He said a $15 minimum wage would mean that he could stop relying on food stamps to feed his family of six.\u003c/p>\n\u003cp>\"This will help me to take care of my kids, send them to the right school and put food on the table,\" he said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The bump to $15 an hour in New York, which would affect workers at chains with 30 or more stores nationally, would match recent increases in San Francisco, Seattle and Los Angeles. It would take effect over the next three years for New York City, and over the next six years for the entire state, if the state's labor commissioner approves the proposal.\u003c/p>\n\u003cp>Gov. Andrew Cuomo, who appointed the wage board that recommended the wage hike, called its proposal an important first step.\u003c/p>\n\u003cp>\"We will not stop until we reach true economic justice and we raise the minimum wage for every worker in every job in this state,\" he said.\u003c/p>\n\u003cp>The fast-food industry is one of New York's biggest employers of low-wage workers.\u003c/p>\n\u003cp>Randy Mastro, an attorney for fast-food franchise holders, says his clients are being unfairly targeted.\u003c/p>\n\u003cp>\"There are many other similarly situated restaurants, diners, food counters, not included in this proposal,\" he said.\u003c/p>\n\u003cp>It also could affect business growth, hiring and competition in the state, says Carolyn Richmond, who represents restaurant owners in the New York City Hospitality Alliance.\u003c/p>\n\u003cp>She says the proposed wage hike would mean that some of her clients won't be able to hire more workers, and that smaller fast-food chains that want to expand might think twice before opening in New York.\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 increase, which boosts the minimum wage for many fast-food workers from $8.75 to $15 over several years, needs the labor commissioner's OK. Franchise holders say they're being targeted unfairly.","status":"publish","parent":0,"modified":1437669364,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":384},"headData":{"title":"Fast-Food Workers Cheer As $15 Minimum Wage Advances In New York State | KQED","description":"The increase, which boosts the minimum wage for many fast-food workers from $8.75 to $15 over several years, needs the labor commissioner's OK. Franchise holders say they're being targeted unfairly.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fast-Food Workers Cheer As $15 Minimum Wage Advances In New York State","datePublished":"2015-07-23T16:33:54.000Z","dateModified":"2015-07-23T16:36:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"98389 http://ww2.kqed.org/bayareabites/?p=98389","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/23/fast-food-workers-cheer-as-15-minimum-wage-advances-in-new-york-state/","disqusTitle":"Fast-Food Workers Cheer As $15 Minimum Wage Advances In New York State","nprByline":"Hansi Lo Wang, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"425460095","nprApiLink":"http://api.npr.org/query?id=425460095&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/07/23/425460095/fast-food-workers-cheer-as-15-minimum-wage-advances-in-new-york-state?ft=nprml&f=425460095","nprRetrievedStory":"1","nprPubDate":"Thu, 23 Jul 2015 09:40:00 -0400","nprStoryDate":"Thu, 23 Jul 2015 04:30:00 -0400","nprLastModifiedDate":"Thu, 23 Jul 2015 09:15:31 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150723_me_fast-food_workers_cheer_as_15_minimum_wage_advances_in_new_york_state.mp3?orgId=1&topicId=1017&d=152&p=3&story=425460095&t=progseg&e=425507632&seg=7&ft=nprml&f=425460095","nprAudioM3u":"http://api.npr.org/m3u/1425512002-77d167.m3u?orgId=1&topicId=1017&d=152&p=3&story=425460095&t=progseg&e=425507632&seg=7&ft=nprml&f=425460095","path":"/bayareabites/98389/fast-food-workers-cheer-as-15-minimum-wage-advances-in-new-york-state","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150723_me_fast-food_workers_cheer_as_15_minimum_wage_advances_in_new_york_state.mp3?orgId=1&topicId=1017&d=152&p=3&story=425460095&t=progseg&e=425507632&seg=7&ft=nprml&f=425460095","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/07/20150723_me_fast-food_workers_cheer_as_15_minimum_wage_advances_in_new_york_state.mp3\u003c/p>\n\u003cp>There aren't a lot of obscure government board meetings that warrant a watch party, let alone one with a marching band.\u003c/p>\n\u003cp>But that's how fast-food restaurant workers and their supporters celebrated Wednesday on a blocked-off street in Manhattan, as they watched a state panel recommend a $6.25 increase in their hourly wage, to $15.\u003c/p>\n\u003cp>\"It's a victory! We have been fighting, and today we have made history,\" said Alvin Major, a 49-year-old cook at a KFC restaurant in Brooklyn. He said a $15 minimum wage would mean that he could stop relying on food stamps to feed his family of six.\u003c/p>\n\u003cp>\"This will help me to take care of my kids, send them to the right school and put food on the table,\" he said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bump to $15 an hour in New York, which would affect workers at chains with 30 or more stores nationally, would match recent increases in San Francisco, Seattle and Los Angeles. It would take effect over the next three years for New York City, and over the next six years for the entire state, if the state's labor commissioner approves the proposal.\u003c/p>\n\u003cp>Gov. Andrew Cuomo, who appointed the wage board that recommended the wage hike, called its proposal an important first step.\u003c/p>\n\u003cp>\"We will not stop until we reach true economic justice and we raise the minimum wage for every worker in every job in this state,\" he said.\u003c/p>\n\u003cp>The fast-food industry is one of New York's biggest employers of low-wage workers.\u003c/p>\n\u003cp>Randy Mastro, an attorney for fast-food franchise holders, says his clients are being unfairly targeted.\u003c/p>\n\u003cp>\"There are many other similarly situated restaurants, diners, food counters, not included in this proposal,\" he said.\u003c/p>\n\u003cp>It also could affect business growth, hiring and competition in the state, says Carolyn Richmond, who represents restaurant owners in the New York City Hospitality Alliance.\u003c/p>\n\u003cp>She says the proposed wage hike would mean that some of her clients won't be able to hire more workers, and that smaller fast-food chains that want to expand might think twice before opening in New York.\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/98389/fast-food-workers-cheer-as-15-minimum-wage-advances-in-new-york-state","authors":["byline_bayareabites_98389"],"categories":["bayareabites_1962","bayareabites_10028","bayareabites_10916","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_12104","bayareabites_11502","bayareabites_11505","bayareabites_2569","bayareabites_72"],"featImg":"bayareabites_98390","label":"bayareabites"},"bayareabites_85075":{"type":"posts","id":"bayareabites_85075","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85075","score":null,"sort":[1405988381000]},"guestAuthors":[],"slug":"for-these-vegans-masculinity-means-protecting-the-planet","title":"For These Vegans, Masculinity Means Protecting The Planet ","publishDate":1405988381,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85076\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/image003-edit_slide-ed6cf80c4118a0928a7c925a8c989ddbbc21ebb4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/image003-edit_slide-ed6cf80c4118a0928a7c925a8c989ddbbc21ebb4.jpg\" alt=\"Mixed martial arts fighter Cornell Ward (from left), chef Daniel Strong, triathlete Dominic Thompson, lifestyle blogger Joshua Katcher and competitive bodybuilder Giacomo Marchese at a vegan barbecue in Brooklyn, N.Y. Photo: Courtesy of James Koroni\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85076\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mixed martial arts fighter Cornell Ward (from left), chef Daniel Strong, triathlete Dominic Thompson, lifestyle blogger Joshua Katcher and competitive bodybuilder Giacomo Marchese at a vegan barbecue in Brooklyn, N.Y. Photo: Courtesy of James Koroni\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/21/332329709/for-these-vegans-masculinity-means-protecting-the-planet\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140721_atc_masculinity_series.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/3850482/neda-ulaby\" target=\"_blank\">Neda Ulaby\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/21/332329709/for-these-vegans-masculinity-means-protecting-the-planet\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/21/14)\u003c/p>\n\u003cp>Real men eat meat. They kill it and then they grill it.\u003c/p>\n\u003cp>That's the stereotype, or cliche, that's about as old as time.\u003c/p>\n\u003cp>At a recent barbecue in Brooklyn, N.Y., a half-dozen guys who resist that particular cultural stereotype gathered together. Many of them are muscled semi-professional athletes, including triathlete Dominic Thompson, competitive bodybuilder Giacomo Marchese and mixed martial arts fighter Cornell Ward.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They're also all vegans and eschew all animal products. Because these guys are so seriously, well, built, they say some people find it hard to believe they never eat meat, fish, dairy or eggs.\u003c/p>\n\u003cp>\"Everyone always thinks vegans are weak, skinny, frail, pale,\" Thompson says. \"I get people that think, 'You're like Gwyneth Paltrow.' \"\u003c/p>\n\u003cp>Unlike Paltrow (who is no longer vegan), Thompson grew up in a rough Chicago housing project. He was the kind of kid who would rush in to save stray cats or dogs if he saw people picking on them.\u003c/p>\n\u003cp>\"[There's] nothing more cowardly to me than taking advantage of something that's defenseless,\" he says.\u003c/p>\n\u003cp>Today, Thompson is the kind of adult who checks clothing labels to make sure he never buys leather, wool or products tested on animals. \"To me, compassion is the new cool,\" he says.\u003c/p>\n\u003cp>The host of this all-male vegan barbecue is Joshua Katcher, who founded the men's lifestyle website, \u003ca href=\"http://www.thediscerningbrute.com/\">The Discerning Brute\u003c/a>. He also designs high-end \u003ca href=\"http://www.bravegentleman.com/\">vegan menswear\u003c/a> that has caught the attention of such men's magazines as GQ and \u003cem>Esquire\u003c/em>.\u003c/p>\n\u003cp>In an era of climate change and environmental destruction, Katcher thinks masculinity should be re-framed as protecting the planet, not dominating it.\u003c/p>\n\u003cp>\"Mainstream masculinity is a roadblock to sustainability,\" he says, adding that since he stopped eating or using products that hurt animals, he's occasionally been made to feel unmanly. \"It's considered a sign of weakness to other men — like you've left the club.\"\u003c/p>\n\u003cfigure id=\"attachment_85077\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/vegan-meal_enl-3e4f937027bfa87cfb5e350535595db41850e56d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/vegan-meal_enl-3e4f937027bfa87cfb5e350535595db41850e56d-290x290.jpg\" alt=\"A recent dish that appeared in The Discerning Brute newsletter was butternut squash with trumpet mushrooms, shallots and tempeh, Boston lettuce wedge with horseradish mustard dressing, and hearts of palm salad with tomatoes, capers and olives. Photo: The Discerning Brute\" width=\"290\" height=\"290\" class=\"size-medium wp-image-85077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A recent dish that appeared in The Discerning Brute newsletter was butternut squash with trumpet mushrooms, shallots and tempeh, Boston lettuce wedge with horseradish mustard dressing, and hearts of palm salad with tomatoes, capers and olives. Photo: The Discerning Brute\u003c/figcaption>\u003c/figure>\n\u003cp>Leaving the club is actually nothing new. Pomona College professor \u003ca href=\"http://www.pomona.edu/academics/departments/english/faculty/kyla-tompkins.aspx\">Kyla Wazana Tompkins,\u003c/a> who studies gender, food and culture, says American men have done it for more than a 100 years, stretching back to the 1800s.\u003c/p>\n\u003cp>\"One particular group of radical food thinkers advocated a kind of manliness based on vegetarianism,\" she says.\u003c/p>\n\u003cp>Those men included Sylvester Graham, a vegetarian after whom the graham cracker was named, and Bronson Alcott, a vegan and father of Louisa May Alcott, who wrote \u003cem>Little Women\u003c/em>. Alcott saw his veganism as a continuation of his advocacy against slavery and for women's rights. According to his daughter, though, Alcott never did any cooking.\u003c/p>\n\u003cp>Tompkins is a meat eater (as is this reporter), but she finds something very masculine about following a vegan diet. It's \"total control ... of the body,\" she says.\u003c/p>\n\u003cp>Something hardcore about veganism does seem to appeal to some men. In fact, according to a \u003ca href=\"http://www.vrg.org/journal/vj2011issue4/vj2011issue4poll.php\">Harris Poll\u003c/a> commissioned by the Vegetarian Resource Group, more women are vegetarian than men, but slightly more men are vegan.\u003c/p>\n\u003cp>\u003ca href=\"http://www.meatisforpussies.org/about-john-joseph/\">John Joseph\u003c/a> of the punk band the Cro-Mags and author of a \u003ca href=\"http://www.meatisforpussies.org/\">pro-vegan manifesto\u003c/a> has rejected animal products for more than 30 years. \"I come from jails and gyms where guys were eating Alpo burgers,\" he says. \"The dudes were like, 'If it's good enough for my pit bull, it's gonna give me more strength and energy!' \"\u003c/p>\n\u003cp>Obviously, Alpo burgers are off the menu at the vegan barbecue in Brooklyn. \"These are our beet burgers,\" says grillmeister Dan Strong. He's a professional vegan chef who trained in New York's finest kitchens.\u003c/p>\n\u003cp>\"I was mostly a butcher,\" he admits.\u003c/p>\n\u003cp>But then Strong met a beautiful vegan at the restaurant where he worked and converted to impress her. Now the two run a popular vegan food stand called \u003ca href=\"http://www.chickpeaandolive.com/\">Chickpea and Olive\u003c/a>. Being vegan has made Strong think a lot about how American men are not encouraged to show feelings. He does that now, he says, every time he sits down to a meal.\u003c/p>\n\u003cp>\"There's an illusion that manhood is this confidence that is exuded at all time,\" Strong said. \"Veganism is that kind of confidence. It really is. It's a choice that we make that guides us on our lives. I can't think of anything more manly than that.\"\u003c/p>\n\u003cp>As the barbecue winds down, the guys decide that they're going to pursue the most masculine of pastimes together. That is, going hunting for wild mushrooms.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Chickpea And Olive's Zucchini Polenta Burgers\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 burgers \u003c/em>\u003c/p>\n\u003cp>2 zucchini\u003c/p>\n\u003cp>2 summer squash\u003c/p>\n\u003cp>1 cans cannelloni beans\u003c/p>\n\u003cp>60 grams polenta cooked in 240 milliliters of water\u003c/p>\n\u003cp>1/4 cup nutritional yeast\u003c/p>\n\u003cp>1 head of roast garlic\u003c/p>\n\u003cp>3 square feet of cheesecloth\u003c/p>\n\u003cp>4 scallions, sliced\u003c/p>\n\u003cp>Shred the zucchini and squash on a box grater or in your food processor with the shredder attachment. Remove to a strainer and salt liberally. This will cause the squash to release its moisture. You can then squeeze the water out with your hands or wring the squash out in a dishtowel or cheesecloth.\u003c/p>\n\u003cp>Slice scallions and add to squash.\u003c/p>\n\u003cp>Next, take 1/2 can of beans and drain them before adding them to your food processor, along half of roasted garlic. Puree until they make a smooth paste.\u003c/p>\n\u003cp>Mix remaining beans directly to the shredded squash, along with the bean puree and the nutritional yeast, and season the mixture with salt and pepper along with remaining cloves of roast garlic, whole.\u003c/p>\n\u003cp>Next, cover with the polenta and mix to combine. You can put the bowl in the refrigerator directly or transfer to a cookie tray and refrigerate for at least 1 hour to cool and allow the polenta to set. Next you can either form burgers with your hands or cut with a cookie cutter or ring mold. Fry in a cast iron pan for 3 to 4 minutes on each side. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A group of men in New York are challenging the stereotype that eating meat signifies manliness. Instead, they say that manhood can be proven by caring for the planet, not dominating it.","status":"publish","parent":0,"modified":1405988381,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":41,"wordCount":1100},"headData":{"title":"For These Vegans, Masculinity Means Protecting The Planet | KQED","description":"A group of men in New York are challenging the stereotype that eating meat signifies manliness. Instead, they say that manhood can be proven by caring for the planet, not dominating it.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"For These Vegans, Masculinity Means Protecting The Planet ","datePublished":"2014-07-22T00:19:41.000Z","dateModified":"2014-07-22T00:19:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"85075 http://blogs.kqed.org/bayareabites/?p=85075","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/21/for-these-vegans-masculinity-means-protecting-the-planet/","disqusTitle":"For These Vegans, Masculinity Means Protecting The Planet ","nprByline":"Neda Ulaby","nprStoryId":"332329709","nprApiLink":"http://api.npr.org/query?id=332329709&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/07/21/332329709/for-these-vegans-masculinity-means-protecting-the-planet?ft=3&f=332329709","nprRetrievedStory":"1","nprPubDate":"Mon, 21 Jul 2014 18:35:00 -0400","nprStoryDate":"Mon, 21 Jul 2014 16:53:00 -0400","nprLastModifiedDate":"Mon, 21 Jul 2014 17:29:55 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140721_atc_masculinity_series.mp3?orgId=1&topicId=1053&aggIds=323986426&ft=3&f=332329709","nprAudioM3u":"http://api.npr.org/m3u/1333745433-81f371.m3u?orgId=1&topicId=1053&aggIds=323986426&ft=3&f=332329709","path":"/bayareabites/85075/for-these-vegans-masculinity-means-protecting-the-planet","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140721_atc_masculinity_series.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85076\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/image003-edit_slide-ed6cf80c4118a0928a7c925a8c989ddbbc21ebb4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/image003-edit_slide-ed6cf80c4118a0928a7c925a8c989ddbbc21ebb4.jpg\" alt=\"Mixed martial arts fighter Cornell Ward (from left), chef Daniel Strong, triathlete Dominic Thompson, lifestyle blogger Joshua Katcher and competitive bodybuilder Giacomo Marchese at a vegan barbecue in Brooklyn, N.Y. Photo: Courtesy of James Koroni\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85076\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mixed martial arts fighter Cornell Ward (from left), chef Daniel Strong, triathlete Dominic Thompson, lifestyle blogger Joshua Katcher and competitive bodybuilder Giacomo Marchese at a vegan barbecue in Brooklyn, N.Y. Photo: Courtesy of James Koroni\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/21/332329709/for-these-vegans-masculinity-means-protecting-the-planet\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/07/20140721_atc_masculinity_series.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/3850482/neda-ulaby\" target=\"_blank\">Neda Ulaby\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/21/332329709/for-these-vegans-masculinity-means-protecting-the-planet\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/21/14)\u003c/p>\n\u003cp>Real men eat meat. They kill it and then they grill it.\u003c/p>\n\u003cp>That's the stereotype, or cliche, that's about as old as time.\u003c/p>\n\u003cp>At a recent barbecue in Brooklyn, N.Y., a half-dozen guys who resist that particular cultural stereotype gathered together. Many of them are muscled semi-professional athletes, including triathlete Dominic Thompson, competitive bodybuilder Giacomo Marchese and mixed martial arts fighter Cornell Ward.\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>They're also all vegans and eschew all animal products. Because these guys are so seriously, well, built, they say some people find it hard to believe they never eat meat, fish, dairy or eggs.\u003c/p>\n\u003cp>\"Everyone always thinks vegans are weak, skinny, frail, pale,\" Thompson says. \"I get people that think, 'You're like Gwyneth Paltrow.' \"\u003c/p>\n\u003cp>Unlike Paltrow (who is no longer vegan), Thompson grew up in a rough Chicago housing project. He was the kind of kid who would rush in to save stray cats or dogs if he saw people picking on them.\u003c/p>\n\u003cp>\"[There's] nothing more cowardly to me than taking advantage of something that's defenseless,\" he says.\u003c/p>\n\u003cp>Today, Thompson is the kind of adult who checks clothing labels to make sure he never buys leather, wool or products tested on animals. \"To me, compassion is the new cool,\" he says.\u003c/p>\n\u003cp>The host of this all-male vegan barbecue is Joshua Katcher, who founded the men's lifestyle website, \u003ca href=\"http://www.thediscerningbrute.com/\">The Discerning Brute\u003c/a>. He also designs high-end \u003ca href=\"http://www.bravegentleman.com/\">vegan menswear\u003c/a> that has caught the attention of such men's magazines as GQ and \u003cem>Esquire\u003c/em>.\u003c/p>\n\u003cp>In an era of climate change and environmental destruction, Katcher thinks masculinity should be re-framed as protecting the planet, not dominating it.\u003c/p>\n\u003cp>\"Mainstream masculinity is a roadblock to sustainability,\" he says, adding that since he stopped eating or using products that hurt animals, he's occasionally been made to feel unmanly. \"It's considered a sign of weakness to other men — like you've left the club.\"\u003c/p>\n\u003cfigure id=\"attachment_85077\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/vegan-meal_enl-3e4f937027bfa87cfb5e350535595db41850e56d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/vegan-meal_enl-3e4f937027bfa87cfb5e350535595db41850e56d-290x290.jpg\" alt=\"A recent dish that appeared in The Discerning Brute newsletter was butternut squash with trumpet mushrooms, shallots and tempeh, Boston lettuce wedge with horseradish mustard dressing, and hearts of palm salad with tomatoes, capers and olives. Photo: The Discerning Brute\" width=\"290\" height=\"290\" class=\"size-medium wp-image-85077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A recent dish that appeared in The Discerning Brute newsletter was butternut squash with trumpet mushrooms, shallots and tempeh, Boston lettuce wedge with horseradish mustard dressing, and hearts of palm salad with tomatoes, capers and olives. Photo: The Discerning Brute\u003c/figcaption>\u003c/figure>\n\u003cp>Leaving the club is actually nothing new. Pomona College professor \u003ca href=\"http://www.pomona.edu/academics/departments/english/faculty/kyla-tompkins.aspx\">Kyla Wazana Tompkins,\u003c/a> who studies gender, food and culture, says American men have done it for more than a 100 years, stretching back to the 1800s.\u003c/p>\n\u003cp>\"One particular group of radical food thinkers advocated a kind of manliness based on vegetarianism,\" she says.\u003c/p>\n\u003cp>Those men included Sylvester Graham, a vegetarian after whom the graham cracker was named, and Bronson Alcott, a vegan and father of Louisa May Alcott, who wrote \u003cem>Little Women\u003c/em>. Alcott saw his veganism as a continuation of his advocacy against slavery and for women's rights. According to his daughter, though, Alcott never did any cooking.\u003c/p>\n\u003cp>Tompkins is a meat eater (as is this reporter), but she finds something very masculine about following a vegan diet. It's \"total control ... of the body,\" she says.\u003c/p>\n\u003cp>Something hardcore about veganism does seem to appeal to some men. In fact, according to a \u003ca href=\"http://www.vrg.org/journal/vj2011issue4/vj2011issue4poll.php\">Harris Poll\u003c/a> commissioned by the Vegetarian Resource Group, more women are vegetarian than men, but slightly more men are vegan.\u003c/p>\n\u003cp>\u003ca href=\"http://www.meatisforpussies.org/about-john-joseph/\">John Joseph\u003c/a> of the punk band the Cro-Mags and author of a \u003ca href=\"http://www.meatisforpussies.org/\">pro-vegan manifesto\u003c/a> has rejected animal products for more than 30 years. \"I come from jails and gyms where guys were eating Alpo burgers,\" he says. \"The dudes were like, 'If it's good enough for my pit bull, it's gonna give me more strength and energy!' \"\u003c/p>\n\u003cp>Obviously, Alpo burgers are off the menu at the vegan barbecue in Brooklyn. \"These are our beet burgers,\" says grillmeister Dan Strong. He's a professional vegan chef who trained in New York's finest kitchens.\u003c/p>\n\u003cp>\"I was mostly a butcher,\" he admits.\u003c/p>\n\u003cp>But then Strong met a beautiful vegan at the restaurant where he worked and converted to impress her. Now the two run a popular vegan food stand called \u003ca href=\"http://www.chickpeaandolive.com/\">Chickpea and Olive\u003c/a>. Being vegan has made Strong think a lot about how American men are not encouraged to show feelings. He does that now, he says, every time he sits down to a meal.\u003c/p>\n\u003cp>\"There's an illusion that manhood is this confidence that is exuded at all time,\" Strong said. \"Veganism is that kind of confidence. It really is. It's a choice that we make that guides us on our lives. I can't think of anything more manly than that.\"\u003c/p>\n\u003cp>As the barbecue winds down, the guys decide that they're going to pursue the most masculine of pastimes together. That is, going hunting for wild mushrooms.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Chickpea And Olive's Zucchini Polenta Burgers\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 burgers \u003c/em>\u003c/p>\n\u003cp>2 zucchini\u003c/p>\n\u003cp>2 summer squash\u003c/p>\n\u003cp>1 cans cannelloni beans\u003c/p>\n\u003cp>60 grams polenta cooked in 240 milliliters of water\u003c/p>\n\u003cp>1/4 cup nutritional yeast\u003c/p>\n\u003cp>1 head of roast garlic\u003c/p>\n\u003cp>3 square feet of cheesecloth\u003c/p>\n\u003cp>4 scallions, sliced\u003c/p>\n\u003cp>Shred the zucchini and squash on a box grater or in your food processor with the shredder attachment. Remove to a strainer and salt liberally. This will cause the squash to release its moisture. You can then squeeze the water out with your hands or wring the squash out in a dishtowel or cheesecloth.\u003c/p>\n\u003cp>Slice scallions and add to squash.\u003c/p>\n\u003cp>Next, take 1/2 can of beans and drain them before adding them to your food processor, along half of roasted garlic. Puree until they make a smooth paste.\u003c/p>\n\u003cp>Mix remaining beans directly to the shredded squash, along with the bean puree and the nutritional yeast, and season the mixture with salt and pepper along with remaining cloves of roast garlic, whole.\u003c/p>\n\u003cp>Next, cover with the polenta and mix to combine. You can put the bowl in the refrigerator directly or transfer to a cookie tray and refrigerate for at least 1 hour to cool and allow the polenta to set. Next you can either form burgers with your hands or cut with a cookie cutter or ring mold. Fry in a cast iron pan for 3 to 4 minutes on each side. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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/85075/for-these-vegans-masculinity-means-protecting-the-planet","authors":["byline_bayareabites_85075"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_34","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_13597","bayareabites_2569","bayareabites_13598","bayareabites_13596","bayareabites_10921","bayareabites_1871"],"featImg":"bayareabites_85076","label":"bayareabites"},"bayareabites_78933":{"type":"posts","id":"bayareabites_78933","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78933","score":null,"sort":[1394463691000]},"guestAuthors":[],"slug":"suvir-saran-west-coast-debut","title":"Fried Chicken from the Chef Behind the First Michelin-Starred Indian Restaurant: Suvir Saran Makes West Coast Debut","publishDate":1394463691,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78963\" class=\"wp-caption aligncenter\" style=\"max-width: 683px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMAGESuvir-Saran_food_Troy-House.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMAGESuvir-Saran_food_Troy-House-683x1024.jpg\" alt=\"Suvir Saran. Photo: Troy House\" width=\"683\" height=\"1024\" class=\"size-large wp-image-78963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Suvir Saran. Photo: Troy House\u003c/figcaption>\u003c/figure>\n\u003cp>Since last summer, we've been hearing buzz about how \u003ca href=\"http://suvir.com/\" target=\"_blank\">Suvir Saran\u003c/a>, the first chef to earn a Michelin star for an Indian restaurant in America, is leaving New York for our city on the Bay. Well, it's finally happening. The New Dehli native is moving into the increasingly popular Mid-Market corridor with a still-unnamed restaurant, and adjacent bar and lounge, slated to open this fall. His first restaurant on the West Coast will come into in the NEMA building (14 10th Street), across the street from Twitter. \u003c/p>\n\u003cp>Along with earning the first Michelin star for an Indian restaurant in America, while at \u003ca href=\"http://www.devinyc.com/home.html\" target=\"_blank\">Devi\u003c/a> in New York, Saran has appeared on Top Chef Masters and penned several cookbooks. Saran's most recent book, \u003ca href=\"http://suvir.com/Masala_Farm.html\" target=\"_blank\">\u003cem>Masala Farm\u003c/em>\u003c/a>, focuses on the upstate New York farm where he’s been spending much of his time since leaving Devi last year. This ethos will show up in the new restaurant with a seasonal approach as part of the operating plan. Bay Area Bites caught up with Saran recently. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new restaurant.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> My new project will be at 10th and Market, in San Francisco’s NEMA building. The overall concept is my version of California cuisine, a reflection of my Indian birth as well as flavors from the countries I have traveled. The staff will be a mosaic of hospitable people from all walks of life; a grouping that echoes the population of San Francisco, as well as the complexity of my food.\u003cbr>\n \u003cbr>\nWhen I first moved to New York, I lived in Greenwich Village and frequented the nearby Meatpacking District, which at that time was a forgotten part of the city. Over the years I saw the Meatpacking District go through a transformation, becoming the city’s ‘most fashionable’ neighborhood. I see a similarity between San Francisco’s Mid-Market area now and New York City’s Meatpacking District from the 1990s, and am excited to invest in this community’s revitalization and give San Francisco another wonderful restaurant to enjoy.\u003cbr>\n \u003cbr>\nThe restaurant will offer something for everyone: a welcoming and comforting environment with the main focus always being that of serving delicious and memorable food and drinks to our guests. Our goal is to have the overall experience linger on your taste buds long after you leave our doors.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: Do you have a name for the spot yet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Currently, we are deciding between two or three and will be choosing one in the next few weeks.\u003c/p>\n\u003cfigure id=\"attachment_78966\" class=\"wp-caption aligncenter\" style=\"max-width: 479px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/friedchicken3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/friedchicken3.jpg\" alt=\"Saran's fried chicken. Photo: Ben Fink\" width=\"479\" height=\"640\" class=\"size-full wp-image-78966\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saran's fried chicken. Photo: Ben Fink\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: What are some of your new menu favorites so far? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Fried chicken – a crispy, crunchy fried chicken with a fountain of juicy aromatics. Grandmother’s cornbread – once you have had this cornbread you won’t want any other. Walnut, pepper and sumac spread. Spicy cabbage with peanut ginger slaw – turns humans into goats while endlessly grazing.\u003cbr>\n \u003cbr>\nWe'll also have \u003ca href=\"http://www.realbakingwithrose.com/\" target=\"_blank\">Rose Levy Beranbaum’s\u003c/a> favorite biscuits, served with house-made jams, jellies and marmalades. \u003cem>The Pie and Pastry Bible\u003c/em> author has called these the ‘best biscuits she has ever had.’\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: How will this be different from Devi?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Devi was my tribute to the home-cooking of India. This new project will showcase my love affair with the produce and meats found in San Francisco and will bring to life all that has captivated my attention over the years.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What is the toughest part about opening? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Just being able to open! Luckily, financials have not been an issue as I have at my side entrepreneur extraordinaire, Paresh Ghelani. Paresh believes in me, believes in San Francisco and believes in gracious hospitality, generosity and good food.\u003c/p>\n\u003cfigure id=\"attachment_78965\" class=\"wp-caption aligncenter\" style=\"max-width: 512px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/farm1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/farm1.jpg\" alt=\"Saran shows off berries at his farm. Photo: Ben Fink\" width=\"512\" height=\"768\" class=\"size-full wp-image-78965\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saran shows off berries at his farm. Photo: Ben Fink\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: What do you think the Indian/farm-to-table scene is like in the Bay Area? And how do we compare with other cities?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Sadly, the Indian food scene across American is rather dismal, which is why I opened Devi. As I settle down in San Francisco I hope one day to open a fine dining Indian restaurant. Now, however, my focus will be on Californian cuisine and sharing food that reflects the global village that the world has become.\u003cbr>\n \u003cbr>\nSince I moved to America in 1993, I have been traveling to San Francisco many times each year. To this day, no city matches it in terms of what their farms and markets have to offer. This was the main draw for me to move to San Francisco and open up a new restaurant.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> A pint of ice cream in bed at midnight!\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What else is new with you—locally and nationally?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Our upcoming move to San Francisco this May is keeping us very busy. I also have a new book coming out in April of 2015, which will be my second book with San Francisco-based publisher, Chronicle Books. And we just received Angora rabbits at our farm in New York.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n14 10th Street (at Market)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/suvirsaran\" target=\"_blank\">@suvirsaran\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Mary Ladd talks with Chef Suvir Saran, who moved here from New York late last year and is finally preparing for his long-rumored West Coast debut. Expect on the menu: Rose Levy Beranbaum’s favorite biscuits, fried chicken, and spicy slaw.","status":"publish","parent":0,"modified":1394553398,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":923},"headData":{"title":"Fried Chicken from the Chef Behind the First Michelin-Starred Indian Restaurant: Suvir Saran Makes West Coast Debut | KQED","description":"Mary Ladd talks with Chef Suvir Saran, who moved here from New York late last year and is finally preparing for his long-rumored West Coast debut. Expect on the menu: Rose Levy Beranbaum’s favorite biscuits, fried chicken, and spicy slaw.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fried Chicken from the Chef Behind the First Michelin-Starred Indian Restaurant: Suvir Saran Makes West Coast Debut","datePublished":"2014-03-10T15:01:31.000Z","dateModified":"2014-03-11T15:56:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78933 http://blogs.kqed.org/bayareabites/?p=78933","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/10/suvir-saran-west-coast-debut/","disqusTitle":"Fried Chicken from the Chef Behind the First Michelin-Starred Indian Restaurant: Suvir Saran Makes West Coast Debut","path":"/bayareabites/78933/suvir-saran-west-coast-debut","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78963\" class=\"wp-caption aligncenter\" style=\"max-width: 683px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMAGESuvir-Saran_food_Troy-House.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMAGESuvir-Saran_food_Troy-House-683x1024.jpg\" alt=\"Suvir Saran. Photo: Troy House\" width=\"683\" height=\"1024\" class=\"size-large wp-image-78963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Suvir Saran. Photo: Troy House\u003c/figcaption>\u003c/figure>\n\u003cp>Since last summer, we've been hearing buzz about how \u003ca href=\"http://suvir.com/\" target=\"_blank\">Suvir Saran\u003c/a>, the first chef to earn a Michelin star for an Indian restaurant in America, is leaving New York for our city on the Bay. Well, it's finally happening. The New Dehli native is moving into the increasingly popular Mid-Market corridor with a still-unnamed restaurant, and adjacent bar and lounge, slated to open this fall. His first restaurant on the West Coast will come into in the NEMA building (14 10th Street), across the street from Twitter. \u003c/p>\n\u003cp>Along with earning the first Michelin star for an Indian restaurant in America, while at \u003ca href=\"http://www.devinyc.com/home.html\" target=\"_blank\">Devi\u003c/a> in New York, Saran has appeared on Top Chef Masters and penned several cookbooks. Saran's most recent book, \u003ca href=\"http://suvir.com/Masala_Farm.html\" target=\"_blank\">\u003cem>Masala Farm\u003c/em>\u003c/a>, focuses on the upstate New York farm where he’s been spending much of his time since leaving Devi last year. This ethos will show up in the new restaurant with a seasonal approach as part of the operating plan. Bay Area Bites caught up with Saran recently. His comments have been edited for content and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new restaurant.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> My new project will be at 10th and Market, in San Francisco’s NEMA building. The overall concept is my version of California cuisine, a reflection of my Indian birth as well as flavors from the countries I have traveled. The staff will be a mosaic of hospitable people from all walks of life; a grouping that echoes the population of San Francisco, as well as the complexity of my food.\u003cbr>\n \u003cbr>\nWhen I first moved to New York, I lived in Greenwich Village and frequented the nearby Meatpacking District, which at that time was a forgotten part of the city. Over the years I saw the Meatpacking District go through a transformation, becoming the city’s ‘most fashionable’ neighborhood. I see a similarity between San Francisco’s Mid-Market area now and New York City’s Meatpacking District from the 1990s, and am excited to invest in this community’s revitalization and give San Francisco another wonderful restaurant to enjoy.\u003cbr>\n \u003cbr>\nThe restaurant will offer something for everyone: a welcoming and comforting environment with the main focus always being that of serving delicious and memorable food and drinks to our guests. Our goal is to have the overall experience linger on your taste buds long after you leave our doors.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: Do you have a name for the spot yet?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Currently, we are deciding between two or three and will be choosing one in the next few weeks.\u003c/p>\n\u003cfigure id=\"attachment_78966\" class=\"wp-caption aligncenter\" style=\"max-width: 479px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/friedchicken3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/friedchicken3.jpg\" alt=\"Saran's fried chicken. Photo: Ben Fink\" width=\"479\" height=\"640\" class=\"size-full wp-image-78966\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saran's fried chicken. Photo: Ben Fink\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: What are some of your new menu favorites so far? \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>\u003cstrong>Saran:\u003c/strong> Fried chicken – a crispy, crunchy fried chicken with a fountain of juicy aromatics. Grandmother’s cornbread – once you have had this cornbread you won’t want any other. Walnut, pepper and sumac spread. Spicy cabbage with peanut ginger slaw – turns humans into goats while endlessly grazing.\u003cbr>\n \u003cbr>\nWe'll also have \u003ca href=\"http://www.realbakingwithrose.com/\" target=\"_blank\">Rose Levy Beranbaum’s\u003c/a> favorite biscuits, served with house-made jams, jellies and marmalades. \u003cem>The Pie and Pastry Bible\u003c/em> author has called these the ‘best biscuits she has ever had.’\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: How will this be different from Devi?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Devi was my tribute to the home-cooking of India. This new project will showcase my love affair with the produce and meats found in San Francisco and will bring to life all that has captivated my attention over the years.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What is the toughest part about opening? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Just being able to open! Luckily, financials have not been an issue as I have at my side entrepreneur extraordinaire, Paresh Ghelani. Paresh believes in me, believes in San Francisco and believes in gracious hospitality, generosity and good food.\u003c/p>\n\u003cfigure id=\"attachment_78965\" class=\"wp-caption aligncenter\" style=\"max-width: 512px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/farm1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/farm1.jpg\" alt=\"Saran shows off berries at his farm. Photo: Ben Fink\" width=\"512\" height=\"768\" class=\"size-full wp-image-78965\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saran shows off berries at his farm. Photo: Ben Fink\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cbr>\n\u003cstrong>Bay Area Bites: What do you think the Indian/farm-to-table scene is like in the Bay Area? And how do we compare with other cities?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Sadly, the Indian food scene across American is rather dismal, which is why I opened Devi. As I settle down in San Francisco I hope one day to open a fine dining Indian restaurant. Now, however, my focus will be on Californian cuisine and sharing food that reflects the global village that the world has become.\u003cbr>\n \u003cbr>\nSince I moved to America in 1993, I have been traveling to San Francisco many times each year. To this day, no city matches it in terms of what their farms and markets have to offer. This was the main draw for me to move to San Francisco and open up a new restaurant.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> A pint of ice cream in bed at midnight!\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What else is new with you—locally and nationally?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Saran:\u003c/strong> Our upcoming move to San Francisco this May is keeping us very busy. I also have a new book coming out in April of 2015, which will be my second book with San Francisco-based publisher, Chronicle Books. And we just received Angora rabbits at our farm in New York.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003cbr>\n14 10th Street (at Market)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/suvirsaran\" target=\"_blank\">@suvirsaran\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78933/suvir-saran-west-coast-debut","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_588","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_13143","bayareabites_13141","bayareabites_324","bayareabites_9855","bayareabites_13148","bayareabites_2569","bayareabites_13142","bayareabites_9164"],"featImg":"bayareabites_78968","label":"bayareabites"},"bayareabites_76407":{"type":"posts","id":"bayareabites_76407","meta":{"index":"posts_1591205157","site":"bayareabites","id":"76407","score":null,"sort":[1389652856000]},"guestAuthors":[],"slug":"italians-to-new-yorkers-forkgate-scandal-fuhggedaboutit","title":" Italians To New Yorkers: 'Forkgate' Scandal? Fuhggedaboutit ","publishDate":1389652856,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_76408\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ap62817518723_custom-65ba8822508d9423d3e7f27b3c3da5d9f69f2fea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ap62817518723_custom-65ba8822508d9423d3e7f27b3c3da5d9f69f2fea-1024x573.jpg\" alt=\"In this image taken from video and provided by New York City Hall, New York Mayor Bill de Blasio eats pizza with a fork at Goodfellas Pizza on Staten Island on Friday. Photo: AP\" width=\"1024\" height=\"573\" class=\"size-large wp-image-76408\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In this image taken from video and provided by New York City Hall, New York Mayor Bill de Blasio eats pizza with a fork at Goodfellas Pizza on Staten Island on Friday. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/13/262087618/italians-to-new-yorkers-forkgate-scandal-fuggedaboutit\">The Salt at NPR Food\u003c/a> (1/13/14)\u003c/p>\n\u003cp>Over the past week, two high-profile leaders in the New York metropolitan area found themselves at the center of unfolding political scandals. At least one, it seems, has some plausible deniability.\u003c/p>\n\u003cp>In New Jersey, Gov. Chris Christie's political future is in doubt over the ever-widening \"Bridgegate\" fiasco, as emails revealed that members of his closest inner circle were involved. But just across that bridge, New York City's newly installed mayor, Bill de Blasio, became embroiled in another kind of drama: \"Forkgate.\"\u003c/p>\n\u003cp>As our friends over at the Two-Way \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/01/11/261623337/the-other-political-scandal-new-york-mayor-de-blasio-and-forkgate\">reported\u003c/a> over the weekend, de Blasio ignited a minor media firestorm on Friday after he was spotted eating pizza in Staten Island during a business lunch with — gasp! — a fork and knife. Self-respecting New Yorkers, multiple news stories noted, eat their slices with their hands.\u003c/p>\n\u003cp>\"The mayor of New York City,\" the New York \u003ca href=\"http://www.nydailynews.com/new-york/fork-gate-de-blasio-cutlery-eat-pizza-article-1.1575663#ixzz2qIiubxZJ\">Daily News lamented\u003c/a>, \"eats his pizza like a tourist.\"\u003c/p>\n\u003cdiv class=\"single-video\">\u003cobject id=\"flashObj\" width=\"640\" height=\"390\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,47,0\">\u003cparam name=\"movie\" value=\"http://c.brightcove.com/services/viewer/federated_f9?isSlim=1\">\u003cparam name=\"bgcolor\" value=\"#FFFFFF\">\u003cparam name=\"flashVars\" value=\"videoId=3039481480001&playerID=2207682275001&playerKey=AQ~~,AAAABvaL8JE~,ufBHq_I6Fnwgpz2JFHz_Jerf-MHxK_Ad&domain=embed&dynamicStreaming=true\">\u003cparam name=\"base\" value=\"http://admin.brightcove.com\">\u003cparam name=\"seamlesstabbing\" value=\"false\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"swLiveConnect\" value=\"true\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cembed src=\"http://c.brightcove.com/services/viewer/federated_f9?isSlim=1\" bgcolor=\"#FFFFFF\" flashvars=\"videoId=3039481480001&playerID=2207682275001&playerKey=AQ~~,AAAABvaL8JE~,ufBHq_I6Fnwgpz2JFHz_Jerf-MHxK_Ad&domain=embed&dynamicStreaming=true\" base=\"http://admin.brightcove.com\" name=\"flashObj\" width=\"640\" height=\"390\" seamlesstabbing=\"false\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" swliveconnect=\"true\" allowscriptaccess=\"always\" pluginspage=\"http://www.macromedia.com/shockwave/download/index.cgi?P1_Prod_Version=ShockwaveFlash\">\u003c/embed>\u003c/object>\u003c/div>\n\u003cp>We here at The Salt were interested in de Blasio's self-defense: As an Italian-American, he said, he was merely honoring his heritage by eating pizza the way they do back in the homeland — start with the cutlery, then finish off with your hands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Of course, de Blasio is absolutely right,\" says NPR's longtime Rome correspondent, Sylvia Poggioli.\u003c/p>\n\u003cp>\"The story made headlines here, too, with everyone scratching their heads, wondering if Americans don't have more serious issues to deal with,\" Sylvia tells us. She adds:\u003c/p>\n\u003cblockquote>\u003cp>\"Italians cut their pizzas with fork and knife and then eat the slices with their hands. One reason is that pizza is served piping hot, too hot to rip apart with your hands.\"\u003c/p>\n\u003cp>\"Another issue altogether is pizza cooked in long rectangular shapes and sold at bakery or cafe counters by the slice, then it's wrapped in paper and eaten like a sandwich.\"\u003c/p>\n\u003cp>\"And one last thing: Pizza would never be served in Italy at a business [lunch].\"\n\u003c/p>\u003c/blockquote>\n\u003cp>Oh and, for what it's worth, it seems that Miss Manners is also in de Blasio's corner. Back in 1989, the \u003ca href=\"http://articles.chicagotribune.com/1989-05-03/entertainment/8904090280_1_ladies-pizza-fried-chicken\">etiquette expert responded\u003c/a> to a reader's question about the proper way to tackle a slice by noting that, while hands are fine, dignity also matters.\u003c/p>\n\u003cp>\"Grown-ups with strings of cheese all over their faces look a lot worse than young people in the same condition,\" she noted. \"They should therefore employ forks on which to wind any hanging parts.\"\u003c/p>\n\u003cp>\u003cem>Update:\u003c/em> Still, one wonders whether any of this will help de Blasio avoid the kind of savaging that Donald Trump got from comedian Jon Stewart when he tackled a slice with a fork.\u003c/p>\n\u003cp>\"Donald Trump, why don't you just take that fork and stick it right in New York's eye?\" Stewart decried. His profanity-laced response to Trump's faux pas is worth a watch.\u003c/p>\n\u003cdiv class=\"single-video\">\n\u003cdiv style=\"background-color:#000000;width:520px;\">\n\u003cdiv style=\"padding:4px;\">\u003ciframe src=\"http://media.mtvnservices.com/embed/mgid:cms:video:thedailyshow.com:388039\" width=\"512\" height=\"288\" frameborder=\"0\">\u003c/iframe>\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cp>\u003cem>(A hat tip to commenter Joseph Christian for reminding us of this video's existence.)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"New York City's newly minted mayor found himself at the center of a minor scandal Friday after eating pizza \"like a tourist.\" His offense? Tackling a slice with — gasp! — a fork and knife. Turns out, he's got some plausible deniability, Italians say.","status":"publish","parent":0,"modified":1389656679,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://media.mtvnservices.com/embed/mgid:cms:video:thedailyshow.com:388039"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":545},"headData":{"title":"Italians To New Yorkers: 'Forkgate' Scandal? Fuhggedaboutit | KQED","description":"New York City's newly minted mayor found himself at the center of a minor scandal Friday after eating pizza "like a tourist." His offense? Tackling a slice with — gasp! — a fork and knife. Turns out, he's got some plausible deniability, Italians say.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":" Italians To New Yorkers: 'Forkgate' Scandal? Fuhggedaboutit ","datePublished":"2014-01-13T22:40:56.000Z","dateModified":"2014-01-13T23:44:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"76407 http://blogs.kqed.org/bayareabites/?p=76407","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/13/italians-to-new-yorkers-forkgate-scandal-fuhggedaboutit/","disqusTitle":" Italians To New Yorkers: 'Forkgate' Scandal? Fuhggedaboutit ","nprByline":"Maria Godoy","nprStoryId":"262087618","nprApiLink":"http://api.npr.org/query?id=262087618&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/01/13/262087618/italians-to-new-yorkers-forkgate-scandal-fuggedaboutit?ft=3&f=262087618","nprRetrievedStory":"1","nprPubDate":"Mon, 13 Jan 2014 16:22:00 -0500","nprStoryDate":"Mon, 13 Jan 2014 13:18:00 -0500","nprLastModifiedDate":"Mon, 13 Jan 2014 16:22:22 -0500","path":"/bayareabites/76407/italians-to-new-yorkers-forkgate-scandal-fuhggedaboutit","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76408\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ap62817518723_custom-65ba8822508d9423d3e7f27b3c3da5d9f69f2fea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ap62817518723_custom-65ba8822508d9423d3e7f27b3c3da5d9f69f2fea-1024x573.jpg\" alt=\"In this image taken from video and provided by New York City Hall, New York Mayor Bill de Blasio eats pizza with a fork at Goodfellas Pizza on Staten Island on Friday. Photo: AP\" width=\"1024\" height=\"573\" class=\"size-large wp-image-76408\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In this image taken from video and provided by New York City Hall, New York Mayor Bill de Blasio eats pizza with a fork at Goodfellas Pizza on Staten Island on Friday. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/13/262087618/italians-to-new-yorkers-forkgate-scandal-fuggedaboutit\">The Salt at NPR Food\u003c/a> (1/13/14)\u003c/p>\n\u003cp>Over the past week, two high-profile leaders in the New York metropolitan area found themselves at the center of unfolding political scandals. At least one, it seems, has some plausible deniability.\u003c/p>\n\u003cp>In New Jersey, Gov. Chris Christie's political future is in doubt over the ever-widening \"Bridgegate\" fiasco, as emails revealed that members of his closest inner circle were involved. But just across that bridge, New York City's newly installed mayor, Bill de Blasio, became embroiled in another kind of drama: \"Forkgate.\"\u003c/p>\n\u003cp>As our friends over at the Two-Way \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/01/11/261623337/the-other-political-scandal-new-york-mayor-de-blasio-and-forkgate\">reported\u003c/a> over the weekend, de Blasio ignited a minor media firestorm on Friday after he was spotted eating pizza in Staten Island during a business lunch with — gasp! — a fork and knife. Self-respecting New Yorkers, multiple news stories noted, eat their slices with their hands.\u003c/p>\n\u003cp>\"The mayor of New York City,\" the New York \u003ca href=\"http://www.nydailynews.com/new-york/fork-gate-de-blasio-cutlery-eat-pizza-article-1.1575663#ixzz2qIiubxZJ\">Daily News lamented\u003c/a>, \"eats his pizza like a tourist.\"\u003c/p>\n\u003cdiv class=\"single-video\">\u003cobject id=\"flashObj\" width=\"640\" height=\"390\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,47,0\">\u003cparam name=\"movie\" value=\"http://c.brightcove.com/services/viewer/federated_f9?isSlim=1\">\u003cparam name=\"bgcolor\" value=\"#FFFFFF\">\u003cparam name=\"flashVars\" value=\"videoId=3039481480001&playerID=2207682275001&playerKey=AQ~~,AAAABvaL8JE~,ufBHq_I6Fnwgpz2JFHz_Jerf-MHxK_Ad&domain=embed&dynamicStreaming=true\">\u003cparam name=\"base\" value=\"http://admin.brightcove.com\">\u003cparam name=\"seamlesstabbing\" value=\"false\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"swLiveConnect\" value=\"true\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cembed src=\"http://c.brightcove.com/services/viewer/federated_f9?isSlim=1\" bgcolor=\"#FFFFFF\" flashvars=\"videoId=3039481480001&playerID=2207682275001&playerKey=AQ~~,AAAABvaL8JE~,ufBHq_I6Fnwgpz2JFHz_Jerf-MHxK_Ad&domain=embed&dynamicStreaming=true\" base=\"http://admin.brightcove.com\" name=\"flashObj\" width=\"640\" height=\"390\" seamlesstabbing=\"false\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" swliveconnect=\"true\" allowscriptaccess=\"always\" pluginspage=\"http://www.macromedia.com/shockwave/download/index.cgi?P1_Prod_Version=ShockwaveFlash\">\u003c/embed>\u003c/object>\u003c/div>\n\u003cp>We here at The Salt were interested in de Blasio's self-defense: As an Italian-American, he said, he was merely honoring his heritage by eating pizza the way they do back in the homeland — start with the cutlery, then finish off with your hands.\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>\"Of course, de Blasio is absolutely right,\" says NPR's longtime Rome correspondent, Sylvia Poggioli.\u003c/p>\n\u003cp>\"The story made headlines here, too, with everyone scratching their heads, wondering if Americans don't have more serious issues to deal with,\" Sylvia tells us. She adds:\u003c/p>\n\u003cblockquote>\u003cp>\"Italians cut their pizzas with fork and knife and then eat the slices with their hands. One reason is that pizza is served piping hot, too hot to rip apart with your hands.\"\u003c/p>\n\u003cp>\"Another issue altogether is pizza cooked in long rectangular shapes and sold at bakery or cafe counters by the slice, then it's wrapped in paper and eaten like a sandwich.\"\u003c/p>\n\u003cp>\"And one last thing: Pizza would never be served in Italy at a business [lunch].\"\n\u003c/p>\u003c/blockquote>\n\u003cp>Oh and, for what it's worth, it seems that Miss Manners is also in de Blasio's corner. Back in 1989, the \u003ca href=\"http://articles.chicagotribune.com/1989-05-03/entertainment/8904090280_1_ladies-pizza-fried-chicken\">etiquette expert responded\u003c/a> to a reader's question about the proper way to tackle a slice by noting that, while hands are fine, dignity also matters.\u003c/p>\n\u003cp>\"Grown-ups with strings of cheese all over their faces look a lot worse than young people in the same condition,\" she noted. \"They should therefore employ forks on which to wind any hanging parts.\"\u003c/p>\n\u003cp>\u003cem>Update:\u003c/em> Still, one wonders whether any of this will help de Blasio avoid the kind of savaging that Donald Trump got from comedian Jon Stewart when he tackled a slice with a fork.\u003c/p>\n\u003cp>\"Donald Trump, why don't you just take that fork and stick it right in New York's eye?\" Stewart decried. His profanity-laced response to Trump's faux pas is worth a watch.\u003c/p>\n\u003cdiv class=\"single-video\">\n\u003cdiv style=\"background-color:#000000;width:520px;\">\n\u003cdiv style=\"padding:4px;\">\u003ciframe src=\"http://media.mtvnservices.com/embed/mgid:cms:video:thedailyshow.com:388039\" width=\"512\" height=\"288\" frameborder=\"0\">\u003c/iframe>\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cp>\u003cem>(A hat tip to commenter Joseph Christian for reminding us of this video's existence.)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/76407/italians-to-new-yorkers-forkgate-scandal-fuhggedaboutit","authors":["byline_bayareabites_76407"],"categories":["bayareabites_334","bayareabites_10916"],"tags":["bayareabites_12915","bayareabites_12912","bayareabites_12910","bayareabites_12911","bayareabites_2569","bayareabites_12914","bayareabites_443","bayareabites_12913","bayareabites_10921"],"featImg":"bayareabites_76415","label":"bayareabites"},"bayareabites_70822":{"type":"posts","id":"bayareabites_70822","meta":{"index":"posts_1591205157","site":"bayareabites","id":"70822","score":null,"sort":[1379807262000]},"guestAuthors":[],"slug":"no-schmear-job-a-brief-history-of-bagels-and-lox","title":"No Schmear Job: A Brief History Of Bagels And Lox","publishDate":1379807262,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_70830\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/bagel-lox.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/bagel-lox.jpg\" alt=\"A marriage made in New York, though both partners came with plenty of baggage. Photo: Jerry Deutsch/iStockphoto.com\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70830\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A marriage made in New York, though both partners came with plenty of baggage. Photo: Jerry Deutsch/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/224531885/no-schmear-job-at-last-a-history-of-bagels-and-lox\">Weekend Edition Saturday\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/09/20130921_wesat_07.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/224531885/no-schmear-job-at-last-a-history-of-bagels-and-lox\">The Salt at NPR Food\u003c/a> (9/21/13)\u003c/p>\n\u003cp>There's a certain kind of joy in breaking the overnight fast by biting into a bagel: crackling crust, chewy center, smooth and silky cream cheese, sharp smoked salmon. For some, capers and onions join the ritual.\u003c/p>\n\u003cp>But just who invented this breakfast staple, which has become as American as apple pie?\u003c/p>\n\u003cp>Journalist Heather Smith explored that question in a \u003ca href=\"http://meatpaper.com/wordpress/2012/07/a-fish-and-bread-journey-the-natural-and-social-history-of-bagels-and-lox/\">piece\u003c/a> for the magazine \u003cem>Meatpaper\u003c/em> that \u003cem>The New Yorker\u003c/em> described as \"historical food writing of a sort that we taste too rarely — packed with knowledge, humor, and even wisdom — and required reading for New Yorkers.\" \u003cem>Meatpaper\u003c/em> — the flesh-centric Bay Area publication — is now defunct: Its 20th and final issue is currently for sale. But its closing prompted us to revisit Smith's treatise.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The origin of the bagel, Smith tells NPR's Scott Simon, \"is somewhat mysterious.\" What's certain is that bagel met and married \u003ca href=\"http://www.foodrepublic.com/2013/01/21/whats-difference-between-smoked-salmon-and-lox\">lox\u003c/a> in New York, she says. Smith was also one of the editors of \u003cem>Meatpaper\u003c/em> — and a former NPR intern. Bagels are a true American melting-pot meal, she says.\u003c/p>\n\u003cp>\"These mash-ups are what American does best,\" she says. \"The \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200046737/sandwich-monday-the-knockoff-cronut\">cronut\u003c/a> and ramen burger — those were also invented in New York. But in those cases, you can trace it back to a specific person. In this case, it seems to have just sprung like Venus from the clamshell. The bagel [and lox] may just be our greatest triumph. That, or the burger.\"\u003c/p>\n\u003cp>But, as in so many modern unions, both partners came to the marriage with plenty of baggage.\u003c/p>\n\u003cp>Lox, we learn, come to us via the Scandinavians, who mastered the art of preserving salmon in saltwater brine, but also via Native Americans, who smoked and dried the fish's carcasses for food and currency. The capers come from Italy, while cream cheese has roots in Britain.\u003c/p>\n\u003cp>As for the bagel? Smith writes that this ring-shaped treat is \"suspiciously similar\" to a bread that Uigher merchants sold along the old silk route in China. And in Italy, she notes, a bagel-shaped bread called a \u003cem>taralli\u003c/em> was sold as early as the late 14th century — \"though it was reported to be both sweeter and harder.\"\u003c/p>\n\u003cp>\"The circular nature of ring breads inspired philosophizing: they symbolized life, death, yearning, good fortune, inclusiveness, solitude, union, the hole at the center of all existence,\" Smith writes:\u003c/p>\n\u003cblockquote>\n\u003cp>\"But they were road food, eaten by pilgrims and traveling merchants, carried while stale and then dunked in a hot liquid when they needed to become soft enough to eat. The staleness was a form of preservation and aided in transportation — the hard rings could be strung together and carried, like beads on a necklace, the same way that bagel sellers would carry them through the Lower East Side centuries later.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>So how did the bagel leap from being a New York street food to standard brunch fare across the country? Thank the \u003ca href=\"http://www.lendersbagels.com/about.html\">Lenders brothers\u003c/a>, says Smith: They capitalized on refrigeration technology early on to sell bagels packaged in a tube to the rest of America.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"They knew in New York, everybody ate bagels,\" she says. The family \"seemed to spread outside their own ethnic origins in the way certain foods do, like pizza.\" The Lender family had the foresight, she says, to grasp that the rest of America would also embrace this baked treat.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The origin of the bagel \"is somewhat mysterious,\" says a writer who recently explored the topic. What is unquestionable is that bagel met and married lox in New York. But as in so many modern unions, both partners came to the marriage with plenty of baggage.","status":"publish","parent":0,"modified":1380038619,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":625},"headData":{"title":"No Schmear Job: A Brief History Of Bagels And Lox | KQED","description":"The origin of the bagel "is somewhat mysterious," says a writer who recently explored the topic. What is unquestionable is that bagel met and married lox in New York. But as in so many modern unions, both partners came to the marriage with plenty of baggage.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"No Schmear Job: A Brief History Of Bagels And Lox","datePublished":"2013-09-21T23:47:42.000Z","dateModified":"2013-09-24T16:03:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"70822 http://blogs.kqed.org/bayareabites/?p=70822","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/21/no-schmear-job-a-brief-history-of-bagels-and-lox/","disqusTitle":"No Schmear Job: A Brief History Of Bagels And Lox","nprByline":"NPR Staff","nprStoryId":"224531885","nprApiLink":"http://api.npr.org/query?id=224531885&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/09/21/224531885/no-schmear-job-at-last-a-history-of-bagels-and-lox?ft=3&f=224531885","nprRetrievedStory":"1","nprPubDate":"Sat, 21 Sep 2013 13:39:00 -0400","nprStoryDate":"Sat, 21 Sep 2013 08:00:00 -0400","nprLastModifiedDate":"Sat, 21 Sep 2013 13:39:04 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/09/20130921_wesat_07.mp3?orgId=1&topicId=1053&ft=3&f=224531885","nprAudioM3u":"http://api.npr.org/m3u/1224715914-5f0680.m3u?orgId=1&topicId=1053&ft=3&f=224531885","path":"/bayareabites/70822/no-schmear-job-a-brief-history-of-bagels-and-lox","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/09/20130921_wesat_07.mp3?orgId=1&topicId=1053&ft=3&f=224531885","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70830\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/bagel-lox.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/bagel-lox.jpg\" alt=\"A marriage made in New York, though both partners came with plenty of baggage. Photo: Jerry Deutsch/iStockphoto.com\" width=\"1120\" height=\"839\" class=\"size-full wp-image-70830\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A marriage made in New York, though both partners came with plenty of baggage. Photo: Jerry Deutsch/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/224531885/no-schmear-job-at-last-a-history-of-bagels-and-lox\">Weekend Edition Saturday\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/wesat/2013/09/20130921_wesat_07.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by NPR Staff at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/224531885/no-schmear-job-at-last-a-history-of-bagels-and-lox\">The Salt at NPR Food\u003c/a> (9/21/13)\u003c/p>\n\u003cp>There's a certain kind of joy in breaking the overnight fast by biting into a bagel: crackling crust, chewy center, smooth and silky cream cheese, sharp smoked salmon. For some, capers and onions join the ritual.\u003c/p>\n\u003cp>But just who invented this breakfast staple, which has become as American as apple pie?\u003c/p>\n\u003cp>Journalist Heather Smith explored that question in a \u003ca href=\"http://meatpaper.com/wordpress/2012/07/a-fish-and-bread-journey-the-natural-and-social-history-of-bagels-and-lox/\">piece\u003c/a> for the magazine \u003cem>Meatpaper\u003c/em> that \u003cem>The New Yorker\u003c/em> described as \"historical food writing of a sort that we taste too rarely — packed with knowledge, humor, and even wisdom — and required reading for New Yorkers.\" \u003cem>Meatpaper\u003c/em> — the flesh-centric Bay Area publication — is now defunct: Its 20th and final issue is currently for sale. But its closing prompted us to revisit Smith's treatise.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The origin of the bagel, Smith tells NPR's Scott Simon, \"is somewhat mysterious.\" What's certain is that bagel met and married \u003ca href=\"http://www.foodrepublic.com/2013/01/21/whats-difference-between-smoked-salmon-and-lox\">lox\u003c/a> in New York, she says. Smith was also one of the editors of \u003cem>Meatpaper\u003c/em> — and a former NPR intern. Bagels are a true American melting-pot meal, she says.\u003c/p>\n\u003cp>\"These mash-ups are what American does best,\" she says. \"The \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/08/200046737/sandwich-monday-the-knockoff-cronut\">cronut\u003c/a> and ramen burger — those were also invented in New York. But in those cases, you can trace it back to a specific person. In this case, it seems to have just sprung like Venus from the clamshell. The bagel [and lox] may just be our greatest triumph. That, or the burger.\"\u003c/p>\n\u003cp>But, as in so many modern unions, both partners came to the marriage with plenty of baggage.\u003c/p>\n\u003cp>Lox, we learn, come to us via the Scandinavians, who mastered the art of preserving salmon in saltwater brine, but also via Native Americans, who smoked and dried the fish's carcasses for food and currency. The capers come from Italy, while cream cheese has roots in Britain.\u003c/p>\n\u003cp>As for the bagel? Smith writes that this ring-shaped treat is \"suspiciously similar\" to a bread that Uigher merchants sold along the old silk route in China. And in Italy, she notes, a bagel-shaped bread called a \u003cem>taralli\u003c/em> was sold as early as the late 14th century — \"though it was reported to be both sweeter and harder.\"\u003c/p>\n\u003cp>\"The circular nature of ring breads inspired philosophizing: they symbolized life, death, yearning, good fortune, inclusiveness, solitude, union, the hole at the center of all existence,\" Smith writes:\u003c/p>\n\u003cblockquote>\n\u003cp>\"But they were road food, eaten by pilgrims and traveling merchants, carried while stale and then dunked in a hot liquid when they needed to become soft enough to eat. The staleness was a form of preservation and aided in transportation — the hard rings could be strung together and carried, like beads on a necklace, the same way that bagel sellers would carry them through the Lower East Side centuries later.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>So how did the bagel leap from being a New York street food to standard brunch fare across the country? Thank the \u003ca href=\"http://www.lendersbagels.com/about.html\">Lenders brothers\u003c/a>, says Smith: They capitalized on refrigeration technology early on to sell bagels packaged in a tube to the rest of America.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"They knew in New York, everybody ate bagels,\" she says. The family \"seemed to spread outside their own ethnic origins in the way certain foods do, like pizza.\" The Lender family had the foresight, she says, to grasp that the rest of America would also embrace this baked treat.\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/70822/no-schmear-job-a-brief-history-of-bagels-and-lox","authors":["byline_bayareabites_70822"],"categories":["bayareabites_109","bayareabites_2090","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_10831","bayareabites_12437","bayareabites_12436","bayareabites_2001","bayareabites_2569","bayareabites_11110","bayareabites_10921"],"featImg":"bayareabites_70829","label":"bayareabites"},"bayareabites_66884":{"type":"posts","id":"bayareabites_66884","meta":{"index":"posts_1591205157","site":"bayareabites","id":"66884","score":null,"sort":[1375228802000]},"guestAuthors":[],"slug":"despite-legal-blow-new-york-to-keep-up-sugary-drink-fight","title":"Despite Legal Blow, New York To Keep Up Sugary Drink Fight","publishDate":1375228802,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_66894\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/subway-soda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/subway-soda.jpg\" alt=\"On Tuesday, a state appeals court called New York City's ban on supersized soda unconstitutional. Photo: Allison Joyce/Getty Images News\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On Tuesday, a state appeals court called New York City's ban on supersized soda unconstitutional. Photo: Allison Joyce/Getty Images News\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/30/207026680/despite-legal-blow-new-york-to-keep-up-sugary-drink-fight\">The Salt at NPR Food\u003c/a> (7/30/13)\u003c/p>\n\u003cp>A state appeals court on Tuesday rejected New York City Mayor Michael Bloomberg's attempt to limit the size of sugary beverages sold in his city. But in a statement, Bloomberg and the city's top lawyer, Michael Cardozo, called the decision a \"temporary setback\" and vowed to appeal.\u003c/p>\n\u003cp>\"The Board of Health overstepped the boundaries of its lawfully delegated authority when it promulgated the portion cap rule to curtail the consumption of soda drinks,\" Justice Dianne T. Renwick wrote in the \u003ca href=\"http://www.nycourts.gov/reporter/3dseries/2013/2013_05505.htm\">appeals court ruling\u003c/a>. \"It therefore violated the state principle of separation of powers.\"\u003c/p>\n\u003cp>The decision was a blow for the city's Board of Health, which had met significant opposition from the food and beverage industry for its move to change unhealthful food habits through portion-size regulation.\u003c/p>\n\u003cp>A lower court judge \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\">overturned\u003c/a> the ban in March on the grounds that Bloomberg's regulations of the sale of the drinks at restaurants, movie theaters and other food service establishments were \"arbitrary and capricious.\" City officials immediately appealed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In May 2012, Bloomberg introduced the limits, which would have required food service establishments to cap sugary beverages at 16 ounces. Though the industry called the regulations flawed, some researchers who study the effect of sugar and sugary beverages on health \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">say\u003c/a> the government must intervene if sugar consumption is to be cut in the U.S.\u003c/p>\n\u003cp>More than half of adults in New York City are obese or overweight, Dr. Thomas Farley, the city's health commissioner, has said. He blames sweetened drinks for rising obesity rates. Harvard's Walter Willett concurs. As he \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/16/169504113/cutting-sugar-consumption-helps-keep-extra-weight-off\">told\u003c/a> The Salt in January, \"It's impossible to eat 17 teaspoons of sugar, but it's very easy to drink at 20-ounce soda with 17 teaspoons of sugar.\"\u003c/p>\n\u003cp>While they wait for the next appeals process to be resolved, major soda drinkers might consider switching to diet soda. As Allison Aubrey \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/22/163260960/swapping-out-sugary-soda-for-diet-drinks-may-help-tip-the-scale-in-your-favor\">reported\u003c/a>, two recent studies show that swapping Coke for Diet Coke may make a difference for people trying to manage their weight. \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":"An appeals court ruled Tuesday that the ban on big, sugary drinks was unconstitutional. The decision is a blow for the city's Board of Health, which has argued that regulation is an effective means of changing unhealthful behaviors. Mayor Michael Bloomberg and his legal team say they will appeal.","status":"publish","parent":0,"modified":1375228802,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":378},"headData":{"title":"Despite Legal Blow, New York To Keep Up Sugary Drink Fight | KQED","description":"An appeals court ruled Tuesday that the ban on big, sugary drinks was unconstitutional. The decision is a blow for the city's Board of Health, which has argued that regulation is an effective means of changing unhealthful behaviors. Mayor Michael Bloomberg and his legal team say they will appeal.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Despite Legal Blow, New York To Keep Up Sugary Drink Fight","datePublished":"2013-07-31T00:00:02.000Z","dateModified":"2013-07-31T00:00:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"66884 http://blogs.kqed.org/bayareabites/?p=66884","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/30/despite-legal-blow-new-york-to-keep-up-sugary-drink-fight/","disqusTitle":"Despite Legal Blow, New York To Keep Up Sugary Drink Fight","nprByline":"Eliza Barclay","nprStoryId":"207026680","nprApiLink":"http://api.npr.org/query?id=207026680&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/07/30/207026680/despite-legal-blow-new-york-to-keep-up-sugary-drink-fight?ft=3&f=207026680","nprRetrievedStory":"1","nprPubDate":"Tue, 30 Jul 2013 18:01:00 -0400","nprStoryDate":"Tue, 30 Jul 2013 17:41:00 -0400","nprLastModifiedDate":"Tue, 30 Jul 2013 18:01:04 -0400","path":"/bayareabites/66884/despite-legal-blow-new-york-to-keep-up-sugary-drink-fight","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66894\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/subway-soda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/subway-soda.jpg\" alt=\"On Tuesday, a state appeals court called New York City's ban on supersized soda unconstitutional. Photo: Allison Joyce/Getty Images News\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On Tuesday, a state appeals court called New York City's ban on supersized soda unconstitutional. Photo: Allison Joyce/Getty Images News\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/30/207026680/despite-legal-blow-new-york-to-keep-up-sugary-drink-fight\">The Salt at NPR Food\u003c/a> (7/30/13)\u003c/p>\n\u003cp>A state appeals court on Tuesday rejected New York City Mayor Michael Bloomberg's attempt to limit the size of sugary beverages sold in his city. But in a statement, Bloomberg and the city's top lawyer, Michael Cardozo, called the decision a \"temporary setback\" and vowed to appeal.\u003c/p>\n\u003cp>\"The Board of Health overstepped the boundaries of its lawfully delegated authority when it promulgated the portion cap rule to curtail the consumption of soda drinks,\" Justice Dianne T. Renwick wrote in the \u003ca href=\"http://www.nycourts.gov/reporter/3dseries/2013/2013_05505.htm\">appeals court ruling\u003c/a>. \"It therefore violated the state principle of separation of powers.\"\u003c/p>\n\u003cp>The decision was a blow for the city's Board of Health, which had met significant opposition from the food and beverage industry for its move to change unhealthful food habits through portion-size regulation.\u003c/p>\n\u003cp>A lower court judge \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/11/174037195/judge-overturns-new-york-city-ban-on-big-sugary-sodas\">overturned\u003c/a> the ban in March on the grounds that Bloomberg's regulations of the sale of the drinks at restaurants, movie theaters and other food service establishments were \"arbitrary and capricious.\" City officials immediately appealed.\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>In May 2012, Bloomberg introduced the limits, which would have required food service establishments to cap sugary beverages at 16 ounces. Though the industry called the regulations flawed, some researchers who study the effect of sugar and sugary beverages on health \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/06/146481752/taxes-and-food-stamp-restrictions-proposed-to-tame-americas-sweet-tooth\">say\u003c/a> the government must intervene if sugar consumption is to be cut in the U.S.\u003c/p>\n\u003cp>More than half of adults in New York City are obese or overweight, Dr. Thomas Farley, the city's health commissioner, has said. He blames sweetened drinks for rising obesity rates. Harvard's Walter Willett concurs. As he \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/16/169504113/cutting-sugar-consumption-helps-keep-extra-weight-off\">told\u003c/a> The Salt in January, \"It's impossible to eat 17 teaspoons of sugar, but it's very easy to drink at 20-ounce soda with 17 teaspoons of sugar.\"\u003c/p>\n\u003cp>While they wait for the next appeals process to be resolved, major soda drinkers might consider switching to diet soda. As Allison Aubrey \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/22/163260960/swapping-out-sugary-soda-for-diet-drinks-may-help-tip-the-scale-in-your-favor\">reported\u003c/a>, two recent studies show that swapping Coke for Diet Coke may make a difference for people trying to manage their weight. \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/66884/despite-legal-blow-new-york-to-keep-up-sugary-drink-fight","authors":["byline_bayareabites_66884"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_11375","bayareabites_12116","bayareabites_2569","bayareabites_14781","bayareabites_10800","bayareabites_10921"],"featImg":"bayareabites_66893","label":"bayareabites"},"bayareabites_65989":{"type":"posts","id":"bayareabites_65989","meta":{"index":"posts_1591205157","site":"bayareabites","id":"65989","score":null,"sort":[1374511783000]},"guestAuthors":[],"slug":"new-york-toasts-long-awaited-revival-of-its-distilleries","title":"New York Toasts Long-Awaited Revival Of Its Distilleries","publishDate":1374511783,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_66000\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery1.jpg\" alt=\"Ralph Erenzo, co-founder of Tuthilltown Spirits, transformed an old grain mill in Gardiner, N.Y., into one of the state's first boutique distilleries to open in New York since Prohibition. Photo: Joel Rose/NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ralph Erenzo, co-founder of Tuthilltown Spirits, transformed an old grain mill in Gardiner, N.Y., into one of the state's first boutique distilleries to open in New York since Prohibition. Photo: Joel Rose/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/22/203284519/NY-DISTILLERIES-COMEBACK\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130722_me_08.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/159989569/joel-rose\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/22/203284519/NY-DISTILLERIES-COMEBACK\">The Salt at NPR Food\u003c/a> (7/22/13)\u003c/p>\n\u003cp>A century ago, New York could claim that much of its liquor was local, thanks to distilleries large and small that supplied a lot of the whiskey, gin and rum that kept New York City (and the rest of North America) lubricated. Then Prohibition arrived and the industry largely dried up, before trickling back to life in the 21st century.\u003c/p>\n\u003cp>Now, distillers in New York state are toasting a revival 80 years in the making.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tuthilltown.com/\">Tuthilltown Spirits\u003c/a> is one of the first boutique distilleries to open in New York since Prohibition. It's been 12 years since co-founder Ralph Erenzo bought the property in Gardiner, N.Y., a rustic corner of the Hudson Valley about 75 miles north of Manhattan.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In his first career, Erenzo owned a climbing gym in New York City. He was looking for an agricultural product he could make in the Hudson Valley. Then Erenzo found out about a recent change in New York law that cut the licensing fee to open a small distillery dramatically — from $65,000 to just $1,000.\u003c/p>\n\u003cp>\"We knew less than nothing about this business,\" says Erenzo. But today his distillery turns out thousands of bottles a day, many under the brand name Hudson Whiskey.\u003c/p>\n\u003cp>The first spirit he created is a clear, colorless corn whiskey. \"It's clear like this because it doesn't go into an oak barrel,\" he says. \"This is right off the still. Legal moonshine, you might say.\"\u003c/p>\n\u003cp>That corn whiskey may be clear, but it's definitely not weak. The flavor is sweet, grainy and boozy. Hudson also sells something darker, the color of maple syrup. The flavor is more complex, with hints of caramel and vanilla. \"[It] is the first bourbon whiskey ever made in New York,\" says Erenzo. \"And it was the first aged whiskey legally made in New York since Prohibition.\"\u003c/p>\n\u003cfigure id=\"attachment_66001\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery2.jpg\" alt=\"Tuthilltown Spirits in New York makes a clear corn whiskey, and the first legal aged whiskey in the state since Prohibition, among other products. Photo: Joel Rose/NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tuthilltown Spirits in New York makes a clear corn whiskey, and the first legal aged whiskey in the state since Prohibition, among other products. Photo: Joel Rose/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Now there are dozens of distilleries operating in New York State, from the Adirondacks to Brooklyn.\u003c/p>\n\u003cp>At the Shanty Bar, attached to the five-year-old \u003ca href=\"nydistilling.com\">New York Distilling Company\u003c/a> in Williamsburg, Brooklyn, co-founder Allen Katz pours a cocktail with the company's Perry's Tot Gin. It's made with juniper and nine other botanicals and spices, including coriander, citrus, star anise and even green cardamom pods.\u003c/p>\n\u003cp>Katz says the landscape of emerging distilleries in New York harkens back to the heyday of the state's liquor industry. \"If you go back to the 1800s, people were making all different types of spirits,\" says Katz: gin, whiskey, rum and apple jack.\u003c/p>\n\u003cp>There was also a widespread appreciation for those spirits in New York's thriving bar culture; then, the 18th Amendment put a stop to legal alcohol production. The distilling industry in New York then either disappeared, or went underground.\u003c/p>\n\u003cp>\"It not only killed the bar culture, but it killed our taste buds,\" says Katz. \"The idea of having quality spirits behind a bar in a consistent nature really became forgotten.\"\u003c/p>\n\u003cp>Prohibition ended in 1933. But it was already too late for small distillers in New York who'd gone out business. Today if you look behind most bars in this country, you're likely to see the same few mega-brands of whiskey, gin and vodka. But that's starting to change as the growing interest in \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/07/171409157/who-grew-your-pint-how-craft-brews-boost-local-farmers\">local food, beer and wine\u003c/a> moves into the hard stuff.\u003c/p>\n\u003cp>The rebirth of New York's distilling industry is drawing in entrepreneurs from other lines of work. \"I used to have a desk job that I hated,\" says Brad Estabrooke. When Estabrooke lost that desk job as a bond trader in 2009, he opened \u003ca href=\"brkdistilling.com\">Breuckelen Distilling\u003c/a> in an old warehouse near the Brooklyn waterfront.\u003c/p>\n\u003cp>Estabrooke's operation is basically a higher-tech version of the same thing distillers have been doing for centuries. He starts with local grains and lets them ferment in big tanks. Then he boils the results in a copper still to release the highly alcoholic vapor.\u003c/p>\n\u003cp>\"The idea that we are bringing in ingredients and actually making something — that is the part that makes me feel like we're connecting to this ancient, old activity,\" says Estabrooke. When I ask if he's making as much money as he was in his original career, Estabrooke laughs. \"No, not even close,\" he says. Though Estabrooke adds that the company should turn a profit soon.\u003c/p>\n\u003cp>At Tuthilltown Spirits back in the Hudson Valley, Erenzo has already scaled up to employ 26 people. He says craft distilleries are starting to have a real economic impact in New York, and beyond.\u003c/p>\n\u003cp>\"People are getting hired. Old buildings are being reused,\" says Erenzo. \"A craft is being reestablished in this country that hasn't existed for 70 or 80 years cause of Prohibition. People are building cooperages and malt houses. This is a rebirth of a whole industry.\"\u003c/p>\n\u003cp>But this new spirits industry is not exactly like the old one. Many of the new distillers are less tied to tradition, and \"willing to try just about anything,\" Erenzo says. And that's making it a very interesting time to pour a drink. \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":"In the unregulated heyday before Prohibition, distilleries in New York produced whiskey, gin, rum and other spirits. Then the industry was all but wiped out for the next 80 years. But state laws regulating distilling have been loosened and now dozens of new distilleries have sprung up.","status":"publish","parent":0,"modified":1374511783,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":957},"headData":{"title":"New York Toasts Long-Awaited Revival Of Its Distilleries | KQED","description":"In the unregulated heyday before Prohibition, distilleries in New York produced whiskey, gin, rum and other spirits. Then the industry was all but wiped out for the next 80 years. But state laws regulating distilling have been loosened and now dozens of new distilleries have sprung up.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"New York Toasts Long-Awaited Revival Of Its Distilleries","datePublished":"2013-07-22T16:49:43.000Z","dateModified":"2013-07-22T16:49:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"65989 http://blogs.kqed.org/bayareabites/?p=65989","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/22/new-york-toasts-long-awaited-revival-of-its-distilleries/","disqusTitle":"New York Toasts Long-Awaited Revival Of Its Distilleries","nprByline":"Joel Rose","nprStoryId":"203284519","nprApiLink":"http://api.npr.org/query?id=203284519&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/07/22/203284519/NY-DISTILLERIES-COMEBACK?ft=3&f=203284519","nprRetrievedStory":"1","nprPubDate":"Mon, 22 Jul 2013 09:07:00 -0400","nprStoryDate":"Mon, 22 Jul 2013 04:00:00 -0400","nprLastModifiedDate":"Mon, 22 Jul 2013 09:07:49 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130722_me_08.mp3?orgId=1&topicId=1053&ft=3&f=203284519","nprAudioM3u":"http://api.npr.org/m3u/1204422670-e600f0.m3u?orgId=1&topicId=1053&ft=3&f=203284519","path":"/bayareabites/65989/new-york-toasts-long-awaited-revival-of-its-distilleries","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130722_me_08.mp3?orgId=1&topicId=1053&ft=3&f=203284519","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66000\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery1.jpg\" alt=\"Ralph Erenzo, co-founder of Tuthilltown Spirits, transformed an old grain mill in Gardiner, N.Y., into one of the state's first boutique distilleries to open in New York since Prohibition. Photo: Joel Rose/NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ralph Erenzo, co-founder of Tuthilltown Spirits, transformed an old grain mill in Gardiner, N.Y., into one of the state's first boutique distilleries to open in New York since Prohibition. Photo: Joel Rose/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/22/203284519/NY-DISTILLERIES-COMEBACK\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/07/20130722_me_08.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/159989569/joel-rose\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/22/203284519/NY-DISTILLERIES-COMEBACK\">The Salt at NPR Food\u003c/a> (7/22/13)\u003c/p>\n\u003cp>A century ago, New York could claim that much of its liquor was local, thanks to distilleries large and small that supplied a lot of the whiskey, gin and rum that kept New York City (and the rest of North America) lubricated. Then Prohibition arrived and the industry largely dried up, before trickling back to life in the 21st century.\u003c/p>\n\u003cp>Now, distillers in New York state are toasting a revival 80 years in the making.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tuthilltown.com/\">Tuthilltown Spirits\u003c/a> is one of the first boutique distilleries to open in New York since Prohibition. It's been 12 years since co-founder Ralph Erenzo bought the property in Gardiner, N.Y., a rustic corner of the Hudson Valley about 75 miles north of Manhattan.\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>In his first career, Erenzo owned a climbing gym in New York City. He was looking for an agricultural product he could make in the Hudson Valley. Then Erenzo found out about a recent change in New York law that cut the licensing fee to open a small distillery dramatically — from $65,000 to just $1,000.\u003c/p>\n\u003cp>\"We knew less than nothing about this business,\" says Erenzo. But today his distillery turns out thousands of bottles a day, many under the brand name Hudson Whiskey.\u003c/p>\n\u003cp>The first spirit he created is a clear, colorless corn whiskey. \"It's clear like this because it doesn't go into an oak barrel,\" he says. \"This is right off the still. Legal moonshine, you might say.\"\u003c/p>\n\u003cp>That corn whiskey may be clear, but it's definitely not weak. The flavor is sweet, grainy and boozy. Hudson also sells something darker, the color of maple syrup. The flavor is more complex, with hints of caramel and vanilla. \"[It] is the first bourbon whiskey ever made in New York,\" says Erenzo. \"And it was the first aged whiskey legally made in New York since Prohibition.\"\u003c/p>\n\u003cfigure id=\"attachment_66001\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/distillery2.jpg\" alt=\"Tuthilltown Spirits in New York makes a clear corn whiskey, and the first legal aged whiskey in the state since Prohibition, among other products. Photo: Joel Rose/NPR\" width=\"1120\" height=\"840\" class=\"size-full wp-image-66001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tuthilltown Spirits in New York makes a clear corn whiskey, and the first legal aged whiskey in the state since Prohibition, among other products. Photo: Joel Rose/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Now there are dozens of distilleries operating in New York State, from the Adirondacks to Brooklyn.\u003c/p>\n\u003cp>At the Shanty Bar, attached to the five-year-old \u003ca href=\"nydistilling.com\">New York Distilling Company\u003c/a> in Williamsburg, Brooklyn, co-founder Allen Katz pours a cocktail with the company's Perry's Tot Gin. It's made with juniper and nine other botanicals and spices, including coriander, citrus, star anise and even green cardamom pods.\u003c/p>\n\u003cp>Katz says the landscape of emerging distilleries in New York harkens back to the heyday of the state's liquor industry. \"If you go back to the 1800s, people were making all different types of spirits,\" says Katz: gin, whiskey, rum and apple jack.\u003c/p>\n\u003cp>There was also a widespread appreciation for those spirits in New York's thriving bar culture; then, the 18th Amendment put a stop to legal alcohol production. The distilling industry in New York then either disappeared, or went underground.\u003c/p>\n\u003cp>\"It not only killed the bar culture, but it killed our taste buds,\" says Katz. \"The idea of having quality spirits behind a bar in a consistent nature really became forgotten.\"\u003c/p>\n\u003cp>Prohibition ended in 1933. But it was already too late for small distillers in New York who'd gone out business. Today if you look behind most bars in this country, you're likely to see the same few mega-brands of whiskey, gin and vodka. But that's starting to change as the growing interest in \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/07/171409157/who-grew-your-pint-how-craft-brews-boost-local-farmers\">local food, beer and wine\u003c/a> moves into the hard stuff.\u003c/p>\n\u003cp>The rebirth of New York's distilling industry is drawing in entrepreneurs from other lines of work. \"I used to have a desk job that I hated,\" says Brad Estabrooke. When Estabrooke lost that desk job as a bond trader in 2009, he opened \u003ca href=\"brkdistilling.com\">Breuckelen Distilling\u003c/a> in an old warehouse near the Brooklyn waterfront.\u003c/p>\n\u003cp>Estabrooke's operation is basically a higher-tech version of the same thing distillers have been doing for centuries. He starts with local grains and lets them ferment in big tanks. Then he boils the results in a copper still to release the highly alcoholic vapor.\u003c/p>\n\u003cp>\"The idea that we are bringing in ingredients and actually making something — that is the part that makes me feel like we're connecting to this ancient, old activity,\" says Estabrooke. When I ask if he's making as much money as he was in his original career, Estabrooke laughs. \"No, not even close,\" he says. Though Estabrooke adds that the company should turn a profit soon.\u003c/p>\n\u003cp>At Tuthilltown Spirits back in the Hudson Valley, Erenzo has already scaled up to employ 26 people. He says craft distilleries are starting to have a real economic impact in New York, and beyond.\u003c/p>\n\u003cp>\"People are getting hired. Old buildings are being reused,\" says Erenzo. \"A craft is being reestablished in this country that hasn't existed for 70 or 80 years cause of Prohibition. People are building cooperages and malt houses. This is a rebirth of a whole industry.\"\u003c/p>\n\u003cp>But this new spirits industry is not exactly like the old one. Many of the new distillers are less tied to tradition, and \"willing to try just about anything,\" Erenzo says. And that's making it a very interesting time to pour a drink. \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/65989/new-york-toasts-long-awaited-revival-of-its-distilleries","authors":["byline_bayareabites_65989"],"categories":["bayareabites_1244","bayareabites_10916","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_12061","bayareabites_12060","bayareabites_2569","bayareabites_9732","bayareabites_10921"],"featImg":"bayareabites_66002","label":"bayareabites"},"bayareabites_37875":{"type":"posts","id":"bayareabites_37875","meta":{"index":"posts_1591205157","site":"bayareabites","id":"37875","score":null,"sort":[1327253884000]},"guestAuthors":[],"slug":"kitchen-playoffs-san-francisco-49ers-vs-new-york-giants","title":"Kitchen Playoffs: San Francisco 49ers vs New York Giants","publishDate":1327253884,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sf-nyc-football-avocado.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sf-nyc-football-avocado.jpg\" alt=\"SF 49ers versus NY Giants - avocado advantage\" title=\"SF 49ers versus NY Giants - avocado advantage\" width=\"513\" height=\"213\" class=\"alignnone size-full wp-image-37920\">\u003c/a>\u003c/p>\n\u003cp>Loyalties, divided! I'm a second-generation Jersey girl and the daughter of a dedicated \u003ca href=\"http://www.giants.com/\">New York Giants\u003c/a> fan. Mostly when I think of my dad, I see him in a chair in the den, comfortably plowing through the Star-Ledger and the New York Times, section by section, smelling of Old Spice, coffee, and newsprint. But he was also a rabid sports fan, and basketball, horseracing, and football were his sports. He spent a lot of chilly winter afternoons huddled in the stands with me and my sisters, a blanket wrapped around our shoulders as he tried to explain what was going on between the wide-shouldered men scurrying like ants around the Astroturf. Yes, they were the New York Giants, but they played at the Meadowlands, on our turf, and everyone assumed that North Jersey, where we lived, was kind of a sixth borough of New York City anyway. \u003c/p>\n\u003cp>My sister Amy has come late to her birthright as a Giants fan. She doesn't have a lot of team fellowship out in Minnesota, where she lives; the recent triumph of the Giants over the Green Bay Packers was celebrated mostly for the whipping the Packers took, since any dedicated Minnesotan despises the Packers, longtime arch-rivals of the home-team Vikings. But she found a Giants jersey somewhere, and now she wears it around town in lonely pride. (She felt the same way when Obama won, four years ago. While Oakland erupted in cheers, cruising, and fireworks, her posh Minneapolis suburb tallied its Republican losses behind closed curtains.) \"I hope you'll remember your roots!\" she said about Sunday's game, only half-joking. \u003c/p>\n\u003cp>But I left New Jersey in 1990, settling in San Francisco for the next 12 years. Yes, there was a brief boomerang back to New York City for a few years in the mid-2000s, but I returned to Bernal Heights in 2008, full of a winter longing for backyard Meyer lemons and fresh Dungeness crab, convinced that this was my home. \u003c/p>\n\u003cp>Mostly, I'll be rooting for the \u003ca href=\"http://www.49ers.com/\">49ers\u003c/a> because I know everyone in the Bay Area will be super-excited if they win, and a Superbowl frenzy always gives a city a little lift, something to talk to strangers about in the supermarket check-out line. But I hope Eli Manning and the rest of the boys in blue give the Niners a good run, something worth munching through all those ads for Ram trucks and Coors Light.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ah, yes, football and food. This year's 49ers are not the high-living Chardonnay-sippers of the Joe Montana era; in their blue-collar workshirts, they're following the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/10/16/SPAN1LIBSB.DTL\">working man's attitude of coach Jim Harbaugh\u003c/a>. And Candlestick Park hardly offers the wine and sushi of AT&T Park, although there will be a clutch of local food trucks serving the tailgaters outside the park on Sunday (in Bud Light Plaza, naturally). \u003c/p>\n\u003cp>Never one to miss an East-vs.-West rivalry, food blog Serious Eats has a tongue-in-cheek scoreboard of \u003ca href=\"http://www.seriouseats.com/2012/01/nfc-championship-game-nfl-49ers-giants-san-francisco-nyc-new-york-better-food-town.html?ref=carousel\">NYC vs. SF eats\u003c/a>, tallied in four quarters for burgers, sandwiches, pizza, and ice cream. \u003c/p>\n\u003cp>According to New York writer Ed Levine, NY bumps out SF in the burger category, thanks to a bunch of fancy-pants taverns and their dry-aged prime beef offerings; hearing about the meaty glories of Marlowe, Zuni, Rosemunde's Tuesday special, and Joe's Cable Car doesn't sway a guy with Shake Shack in his backyard, apparently. There's a dual-city tie for sandwiches, with Bakesale Betty's fried chicken sammie scoring equal touchdowns with Katz's pastrami. \u003c/p>\n\u003cp>But wait, New York wins for \"pizza diversity\"? How can this be, when there's no mention made of San Francisco's great innovation, \u003ca href=\"http://www.zantespizza.com/\">Indian pizza\u003c/a>, the best meeting of East and West since Marco Polo brought back noodles from China? Sorry, New York, you may have an infinite number of greasy slice joints, but no one does garlicky, spicy, cilantro-y cauliflower on a cheesy crust like they do at the corner of Mission and Cortland. \u003c/p>\n\u003cp>We do get the edge for ice cream; even a Giants fan like Levine is forced to admit that \"SF is one helluva ice cream town these days,\" thanks to Humphrey Slocumbe, Bi-Rite Creamery, Mr. & Mrs. Miscellaneous in Dogpatch, Three Twins, Ciao Bella, and Straus Creamery's excellent soft serve. And this in a place where the summer temperatures rarely cruise above 65 degrees--take that, you sweaty New Yorkers! His final foodie's score? New York wins burgers and pizza, San Francisco wins ice cream, and so New York nosh beats San Francisco eats by a single point. \u003c/p>\n\u003cp>For which I have one word for you, Mr. Levine: \u003cem>avocados.\u003c/em> Ever tried to get a decent ripe avo in an NYC supermarket? Ever tried to find a saucer of guacamole for less than $12 in an NYC restaurant? I have, and you know what, New York City? Epic fail! Avocados grow on trees here, and it shows. Avocados, Meyer lemons, \u003ca href=\"http://www.casasanchezfood.com/chips.php\">Casa Sanchez chips\u003c/a>, Anchor Steam beer: \u003ca href=\"http://blog.sfgate.com/49ers/2011/11/19/jack-harbaugh-and-the-origin-of-whos-got-it-better-than-us/\">Who's got it better than us?\u003c/a> Nobody! \u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=Dceel1cpZ18&w=560&h=315]\u003c/p>\n\u003cp>\u003cstrong>San Francisco 49ers Guacamole\u003c/strong>\u003c/p>\n\u003cp>Honestly, why would anyone settle for some \u003ca href=\"http://articles.latimes.com/2006/nov/30/business/fi-fakeguac30\">questionable green goop\u003c/a> in a tub when you can make your own in 10 minutes with nothing more than a bowl, a fork, and a few of our buttery, nutty California-grown avocados? If you want to go totally local, look for Bearss limes in the farmers' market. Green and lime-y when underripe, yellow and more lemony when ripe, they make a good locavore substitute for tropical-grown limes. This recipe is adapted from my kids' cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">Williams-Sonoma Fun Food: Kids in the Kitchen\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/guacamole49ers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/guacamole49ers.jpg\" alt=\"san francisco 49ers guacamole\" title=\"san francisco 49ers guacamole\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-37934\">\u003c/a>\u003cbr>\n\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Prep Time: 10 minutes\u003cbr>\nTotal Time: 10 minutes\u003cbr>\nYield: 2 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 scallions (green onions), chopped\u003cbr>\n3 ripe avocados, peeled and pitted\u003cbr>\njuice of 2 limes\u003cbr>\n1/2 tsp salt\u003cbr>\n1/2 tsp cumin\u003cbr>\n1 fresh jalapeno pepper, minced\u003cbr>\n5 or 6 sprigs of fresh cilantro\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a medium bowl, mash the avocados roughly with a fork. I like my guac a little chunky, but if you like it smoother, just keep mashing. If you're making this in quantity, a flat, waffle-style potato masher is a good tool. \u003c/p>\n\u003cp>2. Mix in the lime juice, salt, and cumin. Add the chopped scallion and jalapeno. Taste for seasoning. \u003c/p>\n\u003cp>3. If not serving right away, press plastic wrap directly onto the surface of the mixture to cover and refrigerate. Taste for seasoning before serving, adding more salt or lime as needed. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Just before serving, pinch leaves off cilantro sprigs. Mix half the leaves into the guacamole, and sprinkle the rest on top. Serve with fresh raw vegetables and/or your favorite corn chips. \u003c/p>\n\n","blocks":[],"excerpt":" Who's got it better than us? When it comes to good eating (and avocados) the answer is, Nobody! ","status":"publish","parent":0,"modified":1547247353,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1157},"headData":{"title":"Kitchen Playoffs: San Francisco 49ers vs New York Giants | KQED","description":" Who's got it better than us? When it comes to good eating (and avocados) the answer is, Nobody! ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Kitchen Playoffs: San Francisco 49ers vs New York Giants","datePublished":"2012-01-22T17:38:04.000Z","dateModified":"2019-01-11T22:55:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"37875 http://blogs.kqed.org/bayareabites/?p=37875","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/22/kitchen-playoffs-san-francisco-49ers-vs-new-york-giants/","disqusTitle":"Kitchen Playoffs: San Francisco 49ers vs New York Giants","path":"/bayareabites/37875/kitchen-playoffs-san-francisco-49ers-vs-new-york-giants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sf-nyc-football-avocado.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sf-nyc-football-avocado.jpg\" alt=\"SF 49ers versus NY Giants - avocado advantage\" title=\"SF 49ers versus NY Giants - avocado advantage\" width=\"513\" height=\"213\" class=\"alignnone size-full wp-image-37920\">\u003c/a>\u003c/p>\n\u003cp>Loyalties, divided! I'm a second-generation Jersey girl and the daughter of a dedicated \u003ca href=\"http://www.giants.com/\">New York Giants\u003c/a> fan. Mostly when I think of my dad, I see him in a chair in the den, comfortably plowing through the Star-Ledger and the New York Times, section by section, smelling of Old Spice, coffee, and newsprint. But he was also a rabid sports fan, and basketball, horseracing, and football were his sports. He spent a lot of chilly winter afternoons huddled in the stands with me and my sisters, a blanket wrapped around our shoulders as he tried to explain what was going on between the wide-shouldered men scurrying like ants around the Astroturf. Yes, they were the New York Giants, but they played at the Meadowlands, on our turf, and everyone assumed that North Jersey, where we lived, was kind of a sixth borough of New York City anyway. \u003c/p>\n\u003cp>My sister Amy has come late to her birthright as a Giants fan. She doesn't have a lot of team fellowship out in Minnesota, where she lives; the recent triumph of the Giants over the Green Bay Packers was celebrated mostly for the whipping the Packers took, since any dedicated Minnesotan despises the Packers, longtime arch-rivals of the home-team Vikings. But she found a Giants jersey somewhere, and now she wears it around town in lonely pride. (She felt the same way when Obama won, four years ago. While Oakland erupted in cheers, cruising, and fireworks, her posh Minneapolis suburb tallied its Republican losses behind closed curtains.) \"I hope you'll remember your roots!\" she said about Sunday's game, only half-joking. \u003c/p>\n\u003cp>But I left New Jersey in 1990, settling in San Francisco for the next 12 years. Yes, there was a brief boomerang back to New York City for a few years in the mid-2000s, but I returned to Bernal Heights in 2008, full of a winter longing for backyard Meyer lemons and fresh Dungeness crab, convinced that this was my home. \u003c/p>\n\u003cp>Mostly, I'll be rooting for the \u003ca href=\"http://www.49ers.com/\">49ers\u003c/a> because I know everyone in the Bay Area will be super-excited if they win, and a Superbowl frenzy always gives a city a little lift, something to talk to strangers about in the supermarket check-out line. But I hope Eli Manning and the rest of the boys in blue give the Niners a good run, something worth munching through all those ads for Ram trucks and Coors Light.\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>Ah, yes, football and food. This year's 49ers are not the high-living Chardonnay-sippers of the Joe Montana era; in their blue-collar workshirts, they're following the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/10/16/SPAN1LIBSB.DTL\">working man's attitude of coach Jim Harbaugh\u003c/a>. And Candlestick Park hardly offers the wine and sushi of AT&T Park, although there will be a clutch of local food trucks serving the tailgaters outside the park on Sunday (in Bud Light Plaza, naturally). \u003c/p>\n\u003cp>Never one to miss an East-vs.-West rivalry, food blog Serious Eats has a tongue-in-cheek scoreboard of \u003ca href=\"http://www.seriouseats.com/2012/01/nfc-championship-game-nfl-49ers-giants-san-francisco-nyc-new-york-better-food-town.html?ref=carousel\">NYC vs. SF eats\u003c/a>, tallied in four quarters for burgers, sandwiches, pizza, and ice cream. \u003c/p>\n\u003cp>According to New York writer Ed Levine, NY bumps out SF in the burger category, thanks to a bunch of fancy-pants taverns and their dry-aged prime beef offerings; hearing about the meaty glories of Marlowe, Zuni, Rosemunde's Tuesday special, and Joe's Cable Car doesn't sway a guy with Shake Shack in his backyard, apparently. There's a dual-city tie for sandwiches, with Bakesale Betty's fried chicken sammie scoring equal touchdowns with Katz's pastrami. \u003c/p>\n\u003cp>But wait, New York wins for \"pizza diversity\"? How can this be, when there's no mention made of San Francisco's great innovation, \u003ca href=\"http://www.zantespizza.com/\">Indian pizza\u003c/a>, the best meeting of East and West since Marco Polo brought back noodles from China? Sorry, New York, you may have an infinite number of greasy slice joints, but no one does garlicky, spicy, cilantro-y cauliflower on a cheesy crust like they do at the corner of Mission and Cortland. \u003c/p>\n\u003cp>We do get the edge for ice cream; even a Giants fan like Levine is forced to admit that \"SF is one helluva ice cream town these days,\" thanks to Humphrey Slocumbe, Bi-Rite Creamery, Mr. & Mrs. Miscellaneous in Dogpatch, Three Twins, Ciao Bella, and Straus Creamery's excellent soft serve. And this in a place where the summer temperatures rarely cruise above 65 degrees--take that, you sweaty New Yorkers! His final foodie's score? New York wins burgers and pizza, San Francisco wins ice cream, and so New York nosh beats San Francisco eats by a single point. \u003c/p>\n\u003cp>For which I have one word for you, Mr. Levine: \u003cem>avocados.\u003c/em> Ever tried to get a decent ripe avo in an NYC supermarket? Ever tried to find a saucer of guacamole for less than $12 in an NYC restaurant? I have, and you know what, New York City? Epic fail! Avocados grow on trees here, and it shows. Avocados, Meyer lemons, \u003ca href=\"http://www.casasanchezfood.com/chips.php\">Casa Sanchez chips\u003c/a>, Anchor Steam beer: \u003ca href=\"http://blog.sfgate.com/49ers/2011/11/19/jack-harbaugh-and-the-origin-of-whos-got-it-better-than-us/\">Who's got it better than us?\u003c/a> Nobody! \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Dceel1cpZ18'\n title='//www.youtube.com/embed/Dceel1cpZ18'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>San Francisco 49ers Guacamole\u003c/strong>\u003c/p>\n\u003cp>Honestly, why would anyone settle for some \u003ca href=\"http://articles.latimes.com/2006/nov/30/business/fi-fakeguac30\">questionable green goop\u003c/a> in a tub when you can make your own in 10 minutes with nothing more than a bowl, a fork, and a few of our buttery, nutty California-grown avocados? If you want to go totally local, look for Bearss limes in the farmers' market. Green and lime-y when underripe, yellow and more lemony when ripe, they make a good locavore substitute for tropical-grown limes. This recipe is adapted from my kids' cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">Williams-Sonoma Fun Food: Kids in the Kitchen\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/guacamole49ers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/guacamole49ers.jpg\" alt=\"san francisco 49ers guacamole\" title=\"san francisco 49ers guacamole\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-37934\">\u003c/a>\u003cbr>\n\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Prep Time: 10 minutes\u003cbr>\nTotal Time: 10 minutes\u003cbr>\nYield: 2 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 scallions (green onions), chopped\u003cbr>\n3 ripe avocados, peeled and pitted\u003cbr>\njuice of 2 limes\u003cbr>\n1/2 tsp salt\u003cbr>\n1/2 tsp cumin\u003cbr>\n1 fresh jalapeno pepper, minced\u003cbr>\n5 or 6 sprigs of fresh cilantro\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a medium bowl, mash the avocados roughly with a fork. I like my guac a little chunky, but if you like it smoother, just keep mashing. If you're making this in quantity, a flat, waffle-style potato masher is a good tool. \u003c/p>\n\u003cp>2. Mix in the lime juice, salt, and cumin. Add the chopped scallion and jalapeno. Taste for seasoning. \u003c/p>\n\u003cp>3. If not serving right away, press plastic wrap directly onto the surface of the mixture to cover and refrigerate. Taste for seasoning before serving, adding more salt or lime as needed. \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>4. Just before serving, pinch leaves off cilantro sprigs. Mix half the leaves into the guacamole, and sprinkle the rest on top. Serve with fresh raw vegetables and/or your favorite corn chips. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/37875/kitchen-playoffs-san-francisco-49ers-vs-new-york-giants","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_12","bayareabites_90"],"tags":["bayareabites_10971","bayareabites_10096","bayareabites_2569","bayareabites_10099","bayareabites_14738","bayareabites_10100","bayareabites_14737","bayareabites_3381"],"featImg":"bayareabites_37920","label":"bayareabites"},"bayareabites_32921":{"type":"posts","id":"bayareabites_32921","meta":{"index":"posts_1591205157","site":"bayareabites","id":"32921","score":null,"sort":[1315762087000]},"guestAuthors":[],"slug":"911-and-restaurants","title":"9/11 and Restaurants","publishDate":1315762087,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/CfakepathNYCSkylineSept5090911.jpg\">\u003cimg class=\"alignleft size-full wp-image-32938\" title=\"The New York City skyline on September 5, 2001. Jamie Squire-Allsport-Getty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/CfakepathNYCSkylineSept5090911.jpg\" alt=\"The New York City skyline on September 5, 2001. Jamie Squire-Allsport-Getty\" width=\"248\" height=\"140\">\u003c/a>The towers were there, shining. Growing up some 25 miles from New York City, I knew them as part of the landscape, two blocky, unimaginably tall sentries, two slabs flashing gold and bronze in the afternoon sun, ungainly anchors on the skyline. Every time we drove to the city, they were there, poised across the river.\u003c/p>\n\u003cp>And then, they were not there. I still remember that first reaction. \u003cem>They were so huge. How could they just be gone?\u003c/em> In 2001, I'd been living in San Francisco for eleven years, getting back to New York once a year, if that, for business or family. On that day, I did what so many of us did: made panicked phone calls to everyone I knew back East, my mother who could have been in the city that morning, my brother-in-law who flew American every other week for work, my friends who lived downtown. I sat with my best friend, who lived in the same Valencia Street apartment building as I did, holding her young daughter on my lap. My friend held her 4-day-old son in her arms, and wondered what sort of a world she had brought him into. At Citysearch, where I'd just started as the restaurants editor a few days before, we sat numbly at our computers, wondering what we could possibly write about.\u003c/p>\n\u003cp>Windows on the World in the North Tower was gone. The longtime destination restaurant was famed for its views and its wine list, for being the place where, as former \u003ca href=\"http://www.gourmet.com\">Gourmet\u003c/a> editor and \u003ca href=\"http://www.nytimes.com\">New York Times\u003c/a> restaurant critic Ruth Reichl wrote in \u003ca href=\"http://nymag.com/news/9-11/10th-anniversary/windows-on-the-world/\">New York\u003c/a> magazine, New Yorkers who could handle the sky-high prices rode the elevator up to the 107th floor to order \"like a Master of the Universe: oysters heaped with pearls of caviar, whole lobes of foie gras in Sauternes, burnished ducks and butter-braised lobsters.\" During the 80s, my father frequently went there for wine tastings with some of the city's best wine writers and sommeliers, coming home star-struck and high on Burgundy and Bordeaux.\u003c/p>\n\u003cp>When the tower went down, dozens of staff working the morning shift lost their lives, including Heather Ho, the restaurant's new, and talented, 32-year-old pastry chef, a native of Hawaii who had been named a \u003ca href=\"http://articles.sfgate.com/1999-05-12/food/17686870_1_brulee-pastry-chef-desserts\">Chronicle Rising Star chef in 1999\u003c/a>.\u003c/p>\n\u003cp>During my four-year stint as the restaurant critic for \u003ca href=\"http://www.sanfranmag.com\">San Francisco\u003c/a> magazine, I'd eaten her charming, witty versions of all-American desserts, like lemon icebox cake, while she was making a name for herself at \u003ca href=\"http://www.boulevardrestaurant.com\">Boulevard\u003c/a>. The magazine named her the city's best pastry chef in 2000. She'd left Boulevard at the end of May, 2001 to start her new job in New York. As Amy Machnak, who replaced Ho at Boulevard, told the \u003ca href=\"http://articles.latimes.com/2002/sep/11/nation/na-911machnak11\">LA Times\u003c/a> a year later,\u003c/p>\n\u003cblockquote>\u003cp>\"My first day was her last day. She was testing recipes, playing around with a new dessert. I thought: 'How strange that she is leaving and going to New York for this really great job, and she's still testing recipes. But I look back at it now and I understand that she was just that creative. I don't think her mind ever stopped.\"\u003c/p>\u003c/blockquote>\n\u003cp>A month after the attacks, benefits at Boulevard and the now-closed Aqua (where Ho had also worked) raised over $40,000 for the newly created Heather Ho Memorial Scholarship at the \u003ca href=\"http://www.ciachef.edu/\">Culinary Institute of America\u003c/a>, where she had studied.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>San Francisco's chefs and restaurants weren't right in the dust-choked disaster zone as their New York city counterparts were. They couldn't struggle through blocked-off streets towards Ground Zero with pots of chili and hotel pans full of chicken to feed the firefighters, rescue workers, and volunteers working there day after day. But the restaurant industry is a tight-knit community. How many San Francisco chefs and line cooks, dishwashers, hosts, sommeliers and servers, had worked in New York City at some point in their careers, had friends and colleagues who were suddenly gone? Too many to count.\u003c/p>\n\u003cp>The flashy, crazy money of the first, late-90s dot-com boom--and the entitlement and ridiculous luxury that it precipitated-- was already vanishing by the end of the summer of 2001. But things changed faster after that day in the September. Despite the excess that anyone who worked in a SoMa start-up at that time may remember (the Industry Standard's weekly rooftop party, the splashy launch bashes, the sushi spreads and $1200 bottles of Screaming Eagle), it's hard not to look back at those pre-9/11 years as having a certain innocence, a certain invincibility, however undeserved, that we shared with New York City during those boom years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, when bad times hit, it's the restaurants and chefs in the Bay Area who step up. Benefits held in San Francisco and beyond for victims of Katrina, of the tsunami, of the recent earthquake and subsequent devastation in Japan, and more have raised high-profile millions over the years. Smaller, more low-key but just as crucial fund-raisers happen every day, with chefs, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/15/new-orleans/\">food writers\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/30/online-bake-sale-for-japan-open-for-bidding/\">bloggers\u003c/a>, farmers, and restaurant owners spending their time and money to help out their communities. It's easy to feel a little cynical about the sanctimonious patriotism and packaging of this 10-year anniversary of 9/11. But a few days ago, I went out to Crissy Field to celebrate the 10th birthday of that boy born just a few days before the towers came down. It's his future we're shaping now, his community we're building. So today, on this day of remembrance, I'm going to cook and bring my chosen family here to eat together. And I'm going to thank everyone I know in the food industry, the most generous people I've ever met.\u003c/p>\n\n","blocks":[],"excerpt":"Memories of the Twin Towers, and thoughts about the restaurant industry's contributions in the wake of 9/11. ","status":"publish","parent":0,"modified":1551222405,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":988},"headData":{"title":"9/11 and Restaurants | KQED","description":"Memories of the Twin Towers, and thoughts about the restaurant industry's contributions in the wake of 9/11. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"9/11 and Restaurants","datePublished":"2011-09-11T17:28:07.000Z","dateModified":"2019-02-26T23:06:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"32921 http://blogs.kqed.org/bayareabites/?p=32921","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/11/911-and-restaurants/","disqusTitle":"9/11 and Restaurants","path":"/bayareabites/32921/911-and-restaurants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/CfakepathNYCSkylineSept5090911.jpg\">\u003cimg class=\"alignleft size-full wp-image-32938\" title=\"The New York City skyline on September 5, 2001. Jamie Squire-Allsport-Getty\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/CfakepathNYCSkylineSept5090911.jpg\" alt=\"The New York City skyline on September 5, 2001. Jamie Squire-Allsport-Getty\" width=\"248\" height=\"140\">\u003c/a>The towers were there, shining. Growing up some 25 miles from New York City, I knew them as part of the landscape, two blocky, unimaginably tall sentries, two slabs flashing gold and bronze in the afternoon sun, ungainly anchors on the skyline. Every time we drove to the city, they were there, poised across the river.\u003c/p>\n\u003cp>And then, they were not there. I still remember that first reaction. \u003cem>They were so huge. How could they just be gone?\u003c/em> In 2001, I'd been living in San Francisco for eleven years, getting back to New York once a year, if that, for business or family. On that day, I did what so many of us did: made panicked phone calls to everyone I knew back East, my mother who could have been in the city that morning, my brother-in-law who flew American every other week for work, my friends who lived downtown. I sat with my best friend, who lived in the same Valencia Street apartment building as I did, holding her young daughter on my lap. My friend held her 4-day-old son in her arms, and wondered what sort of a world she had brought him into. At Citysearch, where I'd just started as the restaurants editor a few days before, we sat numbly at our computers, wondering what we could possibly write about.\u003c/p>\n\u003cp>Windows on the World in the North Tower was gone. The longtime destination restaurant was famed for its views and its wine list, for being the place where, as former \u003ca href=\"http://www.gourmet.com\">Gourmet\u003c/a> editor and \u003ca href=\"http://www.nytimes.com\">New York Times\u003c/a> restaurant critic Ruth Reichl wrote in \u003ca href=\"http://nymag.com/news/9-11/10th-anniversary/windows-on-the-world/\">New York\u003c/a> magazine, New Yorkers who could handle the sky-high prices rode the elevator up to the 107th floor to order \"like a Master of the Universe: oysters heaped with pearls of caviar, whole lobes of foie gras in Sauternes, burnished ducks and butter-braised lobsters.\" During the 80s, my father frequently went there for wine tastings with some of the city's best wine writers and sommeliers, coming home star-struck and high on Burgundy and Bordeaux.\u003c/p>\n\u003cp>When the tower went down, dozens of staff working the morning shift lost their lives, including Heather Ho, the restaurant's new, and talented, 32-year-old pastry chef, a native of Hawaii who had been named a \u003ca href=\"http://articles.sfgate.com/1999-05-12/food/17686870_1_brulee-pastry-chef-desserts\">Chronicle Rising Star chef in 1999\u003c/a>.\u003c/p>\n\u003cp>During my four-year stint as the restaurant critic for \u003ca href=\"http://www.sanfranmag.com\">San Francisco\u003c/a> magazine, I'd eaten her charming, witty versions of all-American desserts, like lemon icebox cake, while she was making a name for herself at \u003ca href=\"http://www.boulevardrestaurant.com\">Boulevard\u003c/a>. The magazine named her the city's best pastry chef in 2000. She'd left Boulevard at the end of May, 2001 to start her new job in New York. As Amy Machnak, who replaced Ho at Boulevard, told the \u003ca href=\"http://articles.latimes.com/2002/sep/11/nation/na-911machnak11\">LA Times\u003c/a> a year later,\u003c/p>\n\u003cblockquote>\u003cp>\"My first day was her last day. She was testing recipes, playing around with a new dessert. I thought: 'How strange that she is leaving and going to New York for this really great job, and she's still testing recipes. But I look back at it now and I understand that she was just that creative. I don't think her mind ever stopped.\"\u003c/p>\u003c/blockquote>\n\u003cp>A month after the attacks, benefits at Boulevard and the now-closed Aqua (where Ho had also worked) raised over $40,000 for the newly created Heather Ho Memorial Scholarship at the \u003ca href=\"http://www.ciachef.edu/\">Culinary Institute of America\u003c/a>, where she had studied.\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>San Francisco's chefs and restaurants weren't right in the dust-choked disaster zone as their New York city counterparts were. They couldn't struggle through blocked-off streets towards Ground Zero with pots of chili and hotel pans full of chicken to feed the firefighters, rescue workers, and volunteers working there day after day. But the restaurant industry is a tight-knit community. How many San Francisco chefs and line cooks, dishwashers, hosts, sommeliers and servers, had worked in New York City at some point in their careers, had friends and colleagues who were suddenly gone? Too many to count.\u003c/p>\n\u003cp>The flashy, crazy money of the first, late-90s dot-com boom--and the entitlement and ridiculous luxury that it precipitated-- was already vanishing by the end of the summer of 2001. But things changed faster after that day in the September. Despite the excess that anyone who worked in a SoMa start-up at that time may remember (the Industry Standard's weekly rooftop party, the splashy launch bashes, the sushi spreads and $1200 bottles of Screaming Eagle), it's hard not to look back at those pre-9/11 years as having a certain innocence, a certain invincibility, however undeserved, that we shared with New York City during those boom years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now, when bad times hit, it's the restaurants and chefs in the Bay Area who step up. Benefits held in San Francisco and beyond for victims of Katrina, of the tsunami, of the recent earthquake and subsequent devastation in Japan, and more have raised high-profile millions over the years. Smaller, more low-key but just as crucial fund-raisers happen every day, with chefs, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/15/new-orleans/\">food writers\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/30/online-bake-sale-for-japan-open-for-bidding/\">bloggers\u003c/a>, farmers, and restaurant owners spending their time and money to help out their communities. It's easy to feel a little cynical about the sanctimonious patriotism and packaging of this 10-year anniversary of 9/11. But a few days ago, I went out to Crissy Field to celebrate the 10th birthday of that boy born just a few days before the towers came down. It's his future we're shaping now, his community we're building. So today, on this day of remembrance, I'm going to cook and bring my chosen family here to eat together. And I'm going to thank everyone I know in the food industry, the most generous people I've ever met.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/32921/911-and-restaurants","authors":["5038"],"categories":["bayareabites_752","bayareabites_50","bayareabites_2090"],"tags":["bayareabites_2569","bayareabites_9705"],"featImg":"bayareabites_32938","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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