Master Chef Jacques Pépin Debuts New Public Television Series and Book
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Chan and Santhosh Daniel, is a half-hour metaphorical, multi-generational exploration by Tu David Phu, with his family, of his genesis as a chef, and how the culinary industry, like US culture, often disregards certain experiences as “scrap”—including that of his Vietnamese heritage—similar to how the physical bloodline of fish is often thrown away by chefs, even though it carries the animal’s “essence.”\u003c/p>\n\u003cp>\u003cem>[aside label=\"Check out Chef Tu on Check Please! Bay Area\" link1='\u003ca href=\"https://www.youtube.com/watch?v=VQVDot3EKUU&feature=emb_title\">Guiso Latin Fusion, Rich Table, Nyum Bai: Check, Please! Bay Area reviews']\u003c/a>\u003c/em>\u003c/p>\n\u003cp>The film’s narrative is framed around Tu, just as he returns home to Oakland, California after being a contestant on the competitive cooking series, Top Chef (Season 15). As he reflects on that experience and his new visibility as a celebrity chef, Tu begins to trace how he went from his refugee roots and childhood in West Oakland to life as a chef whose creations are celebrated as a new generation of Asian “fusion” representative of Vietnamese culture.\u003c/p>\n\u003cp>[gallery columns=\"1\" size=\"large\" link=\"file\" ids=\"11386,11384,11382,11381,11379\" orderby=\"rand\"]\u003c/p>\n\u003cp>[pullquote size=\"medium\" align=\"right\"]‘every voice deserves a place at the table' [/pullquote]\u003c/p>\n\u003cp>\u003cstrong>Bloodline\u003c/strong> is the first film of First Kitchen, a documentary food series created by Santhosh Daniel (co-executive produced with Tu David Phu) that spotlights ‘everyday people with exceptional stories.’ At the series’ core is a belief that 'every voice deserves a place at the table' and a vision to cultivate greater equity and equality in food media. \u003cstrong>Bloodline\u003c/strong> is the inaugural project of this vision and a template for cultural inclusivity and creativity we envision for all films in the series.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bloodline\u003c/strong> is a production of First Kitchen Media & CAAM, made possible by The Corporation for Public Broadcasting. \u003cstrong>Bloodline\u003c/strong> is presented by KQED and Distributed by American Public Television.\u003c/p>\n\u003cp>[gallery columns=\"1\" size=\"large\" link=\"file\" ids=\"11378,11377,11374,11375,11376\" orderby=\"rand\"]\u003c/p>\n\u003ch1>\u003cstrong>Cast and Crew\u003c/strong>\u003c/h1>\n\u003cfigure id=\"attachment_11383\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-11383 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/63/2020/12/RESIZE_JamesQChan_headshot-800x404.jpg\" alt=\"\" width=\"800\" height=\"404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/63/2020/12/RESIZE_JamesQChan_headshot-800x404.jpg 800w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/RESIZE_JamesQChan_headshot-1020x516.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/RESIZE_JamesQChan_headshot-160x81.jpg 160w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/RESIZE_JamesQChan_headshot-768x388.jpg 768w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/RESIZE_JamesQChan_headshot-1536x777.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/RESIZE_JamesQChan_headshot-2048x1035.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/RESIZE_JamesQChan_headshot-1920x971.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Co-Director & EP James Q. Chan\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp>\u003cstrong>\u003cem>James Q. Chan\u003c/em>\u003c/strong>\u003cem> is Executive Producer & Co-director of \u003cstrong>BLOODLINE\u003c/strong>. \u003c/em>\u003cem>James is an Emmy-nominated filmmaker based in San Francisco. He directed and produced FOREVER, CHINATOWN (PBS/World/Truly CA 2017) and the film received an Emmy® nomination, multiple jury and audience awards, and has screened globally with American Film Showcase, the US State Department/USC film diplomacy program where James serves as an envoy. James’ recent credits include producing Harry and Josh Chuck’s CHINATOWN RISING (CAAMFest Opening Night); directing large-format 360° CIRCLE VISION films for Disney; and launching the doc series CHINATOWN SHORTS. James received a Certificate of Honor from the city of San Francisco for his work in amplifying stories from the APA community. His refugee and working-class background, love for nature shows, memories of his mother’s cooking shape his sensibilities throughout all his stories. He is currently adapting Laurence Yep’s acclaimed CHILD OF THE OWL book into his narrative feature debut. James is a member of the Directors Guild of America.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem> \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/63/2020/12/SanthoshDaniel_headshot.png\">\u003cimg class=\"alignleft wp-image-11500\" src=\"https://ww2.kqed.org/app/uploads/sites/63/2020/12/SanthoshDaniel_headshot.png\" alt=\"\" width=\"321\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/63/2020/12/SanthoshDaniel_headshot.png 764w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/SanthoshDaniel_headshot-160x249.png 160w\" sizes=\"(max-width: 321px) 100vw, 321px\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>\u003cbr>\nSanthosh Daniel \u003c/em>\u003c/strong>\u003cem>is Executive Producer & Co-director of\u003cstrong> BLOODLINE. \u003c/strong>Santhosh is a writer and producer specializing in arts, media and impact initiatives. He is founder of creative strategies group Compound, founding partner of The Adachi Project, an art, media and justice project created with the San Francisco Public Defender and Even/Odd, and founder of First Kitchen Media, a media equity initiative with original documentary productions in food. His recent work includes OPEN ACCOUNT, a podcast produced with Slate Group Studies featuring personal stories about money, BLOODLINE, a short food documentary currently airing on PBS about the generational impact of war on family and food culture, and LIQUID FLOW, a music-based short film about Oakland and the evolution of turf-dancing. His professional experience includes The Global Film Initiative and work with the Smithsonian, Medium, Virgin America, Umpqua Bank, Oakland Museum of California, Bill & Melinda Gates Foundation and U.S. Department of State, and serving on the Board of Directors of California Humanities and Found Sound Nation, a music innovation and cultural diplomacy organization. He has also served as an advisor for arts and media funds, including the San Francisco Arts Commission, California Arts Council, California Humanities, Center for Asian American Media, Headlands Center for the Arts, International Documentary Association, San Francisco Film Society and European Audiovisual Entrepreneurs. He has a B.A. in English from the University of Washington and a M.F.A. in English from the University of Iowa Writers’ Workshop.\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/63/2020/12/TuDavidPhu_headshot-1.jpg\">\u003cimg class=\"alignright wp-image-11388\" src=\"https://ww2.kqed.org/app/uploads/sites/63/2020/12/TuDavidPhu_headshot-1-1020x1323.jpg\" alt=\"\" width=\"386\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/63/2020/12/TuDavidPhu_headshot-1-1020x1323.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/TuDavidPhu_headshot-1-800x1038.jpg 800w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/TuDavidPhu_headshot-1-160x208.jpg 160w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/TuDavidPhu_headshot-1-768x996.jpg 768w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/TuDavidPhu_headshot-1-1184x1536.jpg 1184w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/TuDavidPhu_headshot-1-1579x2048.jpg 1579w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/TuDavidPhu_headshot-1.jpg 1600w\" sizes=\"(max-width: 386px) 100vw, 386px\">\u003c/a>\u003c/em>\u003cbr>\n\u003cstrong>\u003cem>Tu David Phu \u003c/em>\u003c/strong>\u003cem>the\u003c/em>\u003cem> Executive Producer and the subject of \u003cstrong>Bloodline\u003c/strong>, Chef Tu’s Vietnamese-cuisine began garnering press and accolade in 2016 with his weekly pop-up dinners “\u003c/em>\u003ca href=\"https://edibleeastbay.com/2017/08/18/chef-tu-david-phu/\">\u003cem>AN - a Vietnamese Dining Experience\u003c/em>\u003c/a>\u003cem>.”; then in 2017\u003c/em>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/The-2017-class-of-Chronicle-Rising-Star-Chefs-11087887.php\"> \u003cem>San Francisco Chronicle named him Rising Star Chef\u003c/em>\u003c/a>\u003cem>. In 2019, he was a featured contestant on\u003c/em>\u003ca href=\"https://www.bravotv.com/top-chef/season-15/episode-1/videos/tu-david-phus-winning-quickfire-dish\"> \u003cem>Bravo's Top Chef Season 15\u003c/em>\u003c/a>\u003cem> and invited to host\u003c/em>\u003ca href=\"https://www.youtube.com/watch?v=xaHw-X2O1Oo\"> \u003cem>ABC’s Taste Buds: Chefsgiving\u003c/em>\u003c/a> \u003cem>which was nominated for a\u003c/em>\u003ca href=\"https://www.jamesbeard.org/blog/the-2019-james-beard-award-nominees\"> \u003cem>James Beard Award.\u003c/em>\u003c/a>\u003cem> As a first-generation, Vietnamese-American, food equity and justice comes naturally to Chef Tu, who finds opportunities to use the medium of food as a vessel for meaningful work from\u003c/em>\u003ca href=\"https://www.sacbee.com/food-drink/article230133164.html\"> \u003cem>cooking with incarcerated men in San Quentin\u003c/em>\u003c/a>\u003cem>; to executive producer of \u003c/em>\u003cem>First Kitchen Media, a food media initiative co-founded with Santhosh Daniel, \u003c/em>\u003cem>to community ambassador in for\u003c/em>\u003ca href=\"https://asianhealthservices.org/\"> \u003cem>Asian Health Services\u003c/em>\u003c/a> \u003cem>and the\u003c/em>\u003ca href=\"https://oacc.cc/\"> \u003cem>Oakland Asian Cultural Center\u003c/em>\u003c/a>\u003cem>. Chef Tu’s involvement with food recovery and the Zero-Waste Movement is something else he got from his mother: During the Vietnam War, when supplies were rationed, she learned, out of necessity, that corn silk could be dried and used as a tea or toasted, deep-fried, or sautéed to serve with rice. Chef Tu not only applies these Zero Waste principles in his own kitchen but he is also a\u003c/em>\u003ca href=\"https://www.jamesbeard.org/smart-catch\">\u003cem> James Beard Smart Catch Leader\u003c/em>\u003c/a>\u003cem>, recognized for promoting the use of sustainable seafood options; and an avid teacher, sharing the riches and lessons of his birthright through food.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>CAAM, \u003c/strong>The Center for Asian American Media is a nonprofit organization dedicated to presenting stories that convey the richness and diversity of Asian American experiences to the broadest audience possible. We do this by funding, producing, distributing and exhibiting works in film, television and digital media. For 40 years, CAAM has exposed audiences to new voices and communities, advancing our collective understanding of the American experience through programs specifically designed to engage the Asian American community and the public at large.\u003c/p>\n\u003cp>\u003cstrong>American Public Television\u003c/strong> (APT) is the leading syndicator of high-quality, top-rated programming to the nation’s public television stations. Founded in 1961, APT distributes 250 new program titles per year and more than one-third of the top 100 highest-rated public television titles in the U.S. APT’s diverse catalog includes prominent documentaries, performance, dramas, how-to programs, classic movies, children’s series, and news and current affairs programs. \u003ci>Doc Martin, Midsomer Murders, America’s Test Kitchen From Cook’s Illustrated, AfroPoP, Rick Steves’ Europe, Christopher Kimball’s Milk Street Television, Front and Center, Lidia’s Kitchen, Kevin Belton’s New Orleans Kitchen, Simply Ming, The Best of the Joy of Painting\u003c/i> with Bob Ross, James Patterson’s \u003ci>Kid Stew\u003c/i> and \u003ci>NHK Newsline\u003c/i> are a sampling of APT’s programs, considered some of the most popular on public television. APT also licenses programs internationally through its APT Worldwide service and distributes Create®TV — featuring the best of public television's lifestyle programming — and WORLD™, public television’s premier news, science and documentary channel. To find out more about APT’s programs and services, visit APTonline.org.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>KQED\u003c/strong> serves the people of Northern California with a community-supported alternative to commercial media. We provide citizens with the knowledge they need to make informed decisions; convene community dialogue; bring the arts to everyone, and engage audiences to share their stories. We help students and teachers thrive in 21st-century classrooms, and take people of all ages on journeys of exploration—exposing them to new people, places, and ideas.\u003c/p>\n\n","blocks":[],"excerpt":"An intimate profile of Vietnamese-American chef, Tu David Phu, and the evolution of his culinary aesthetic—borne from a bloodline that traces back through childhood and his family’s unspoken history of war, and set within a conversation of image-making and cultural bias, or how preferences for food often mirror our perceptions, and prejudices, of people.","status":"publish","parent":0,"modified":1618860507,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":1425},"headData":{"title":"Bay Area Chef Tu David Phu goes National in 'Bloodline' | KQED's Pressroom","description":"Local Chef Tu David Phu takes to national public television with his half hour documentary release, Bloodline. Bloodline explores Tu's family heritage and culinary impact.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"11372 https://ww2.kqed.org/pressroom/?p=11372","disqusUrl":"https://ww2.kqed.org/pressroom/2020/12/08/bay-area-chef-tu-david-phu-goes-national-in-bloodline/","disqusTitle":"Bay Area Chef Tu David Phu goes National in 'Bloodline'","templateType":"standard","featuredImageType":"standard","path":"/pressroom/11372/bay-area-chef-tu-david-phu-goes-national-in-bloodline","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cstrong>Bloodline\u003c/strong> will be released via American Public Television on Wednesday February 10th, presented by KQED, produced by CAAM and First Kitchen Media.\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Bloodline\u003c/strong>\u003c/em>, directed by James Q. Chan and Santhosh Daniel, is a half-hour metaphorical, multi-generational exploration by Tu David Phu, with his family, of his genesis as a chef, and how the culinary industry, like US culture, often disregards certain experiences as “scrap”—including that of his Vietnamese heritage—similar to how the physical bloodline of fish is often thrown away by chefs, even though it carries the animal’s “essence.”\u003c/p>\n\u003cp>\u003cem>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"label":"Check out Chef Tu on Check Please! Bay Area ","link1":"\u003ca href=\"https://www.youtube.com/watch?v=VQVDot3EKUU&feature=emb_title\">Guiso Latin Fusion, Rich Table, Nyum Bai: Check, Please! Bay Area reviews"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/a>\u003c/em>\u003c/p>\n\u003cp>The film’s narrative is framed around Tu, just as he returns home to Oakland, California after being a contestant on the competitive cooking series, Top Chef (Season 15). As he reflects on that experience and his new visibility as a celebrity chef, Tu begins to trace how he went from his refugee roots and childhood in West Oakland to life as a chef whose creations are celebrated as a new generation of Asian “fusion” representative of Vietnamese culture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"columns":"1","size":"large","link":"file","ids":"11386,11384,11382,11381,11379","orderby":"rand","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"‘every voice deserves a place at the table' ","name":"pullquote","attributes":{"named":{"size":"medium","align":"right","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bloodline\u003c/strong> is the first film of First Kitchen, a documentary food series created by Santhosh Daniel (co-executive produced with Tu David Phu) that spotlights ‘everyday people with exceptional stories.’ At the series’ core is a belief that 'every voice deserves a place at the table' and a vision to cultivate greater equity and equality in food media. \u003cstrong>Bloodline\u003c/strong> is the inaugural project of this vision and a template for cultural inclusivity and creativity we envision for all films in the series.\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>Bloodline\u003c/strong> is a production of First Kitchen Media & CAAM, made possible by The Corporation for Public Broadcasting. \u003cstrong>Bloodline\u003c/strong> is presented by KQED and Distributed by American Public Television.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"columns":"1","size":"large","link":"file","ids":"11378,11377,11374,11375,11376","orderby":"rand","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch1>\u003cstrong>Cast and Crew\u003c/strong>\u003c/h1>\n\u003cfigure id=\"attachment_11383\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-11383 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/63/2020/12/RESIZE_JamesQChan_headshot-800x404.jpg\" alt=\"\" width=\"800\" height=\"404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/63/2020/12/RESIZE_JamesQChan_headshot-800x404.jpg 800w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/RESIZE_JamesQChan_headshot-1020x516.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/RESIZE_JamesQChan_headshot-160x81.jpg 160w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/RESIZE_JamesQChan_headshot-768x388.jpg 768w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/RESIZE_JamesQChan_headshot-1536x777.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/RESIZE_JamesQChan_headshot-2048x1035.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/RESIZE_JamesQChan_headshot-1920x971.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Co-Director & EP James Q. Chan\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp>\u003cstrong>\u003cem>James Q. Chan\u003c/em>\u003c/strong>\u003cem> is Executive Producer & Co-director of \u003cstrong>BLOODLINE\u003c/strong>. \u003c/em>\u003cem>James is an Emmy-nominated filmmaker based in San Francisco. He directed and produced FOREVER, CHINATOWN (PBS/World/Truly CA 2017) and the film received an Emmy® nomination, multiple jury and audience awards, and has screened globally with American Film Showcase, the US State Department/USC film diplomacy program where James serves as an envoy. James’ recent credits include producing Harry and Josh Chuck’s CHINATOWN RISING (CAAMFest Opening Night); directing large-format 360° CIRCLE VISION films for Disney; and launching the doc series CHINATOWN SHORTS. James received a Certificate of Honor from the city of San Francisco for his work in amplifying stories from the APA community. His refugee and working-class background, love for nature shows, memories of his mother’s cooking shape his sensibilities throughout all his stories. He is currently adapting Laurence Yep’s acclaimed CHILD OF THE OWL book into his narrative feature debut. James is a member of the Directors Guild of America.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem> \u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/63/2020/12/SanthoshDaniel_headshot.png\">\u003cimg class=\"alignleft wp-image-11500\" src=\"https://ww2.kqed.org/app/uploads/sites/63/2020/12/SanthoshDaniel_headshot.png\" alt=\"\" width=\"321\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/63/2020/12/SanthoshDaniel_headshot.png 764w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/SanthoshDaniel_headshot-160x249.png 160w\" sizes=\"(max-width: 321px) 100vw, 321px\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>\u003cbr>\nSanthosh Daniel \u003c/em>\u003c/strong>\u003cem>is Executive Producer & Co-director of\u003cstrong> BLOODLINE. \u003c/strong>Santhosh is a writer and producer specializing in arts, media and impact initiatives. He is founder of creative strategies group Compound, founding partner of The Adachi Project, an art, media and justice project created with the San Francisco Public Defender and Even/Odd, and founder of First Kitchen Media, a media equity initiative with original documentary productions in food. His recent work includes OPEN ACCOUNT, a podcast produced with Slate Group Studies featuring personal stories about money, BLOODLINE, a short food documentary currently airing on PBS about the generational impact of war on family and food culture, and LIQUID FLOW, a music-based short film about Oakland and the evolution of turf-dancing. His professional experience includes The Global Film Initiative and work with the Smithsonian, Medium, Virgin America, Umpqua Bank, Oakland Museum of California, Bill & Melinda Gates Foundation and U.S. Department of State, and serving on the Board of Directors of California Humanities and Found Sound Nation, a music innovation and cultural diplomacy organization. He has also served as an advisor for arts and media funds, including the San Francisco Arts Commission, California Arts Council, California Humanities, Center for Asian American Media, Headlands Center for the Arts, International Documentary Association, San Francisco Film Society and European Audiovisual Entrepreneurs. He has a B.A. in English from the University of Washington and a M.F.A. in English from the University of Iowa Writers’ Workshop.\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/63/2020/12/TuDavidPhu_headshot-1.jpg\">\u003cimg class=\"alignright wp-image-11388\" src=\"https://ww2.kqed.org/app/uploads/sites/63/2020/12/TuDavidPhu_headshot-1-1020x1323.jpg\" alt=\"\" width=\"386\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/63/2020/12/TuDavidPhu_headshot-1-1020x1323.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/TuDavidPhu_headshot-1-800x1038.jpg 800w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/TuDavidPhu_headshot-1-160x208.jpg 160w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/TuDavidPhu_headshot-1-768x996.jpg 768w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/TuDavidPhu_headshot-1-1184x1536.jpg 1184w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/TuDavidPhu_headshot-1-1579x2048.jpg 1579w, https://ww2.kqed.org/app/uploads/sites/63/2020/12/TuDavidPhu_headshot-1.jpg 1600w\" sizes=\"(max-width: 386px) 100vw, 386px\">\u003c/a>\u003c/em>\u003cbr>\n\u003cstrong>\u003cem>Tu David Phu \u003c/em>\u003c/strong>\u003cem>the\u003c/em>\u003cem> Executive Producer and the subject of \u003cstrong>Bloodline\u003c/strong>, Chef Tu’s Vietnamese-cuisine began garnering press and accolade in 2016 with his weekly pop-up dinners “\u003c/em>\u003ca href=\"https://edibleeastbay.com/2017/08/18/chef-tu-david-phu/\">\u003cem>AN - a Vietnamese Dining Experience\u003c/em>\u003c/a>\u003cem>.”; then in 2017\u003c/em>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/The-2017-class-of-Chronicle-Rising-Star-Chefs-11087887.php\"> \u003cem>San Francisco Chronicle named him Rising Star Chef\u003c/em>\u003c/a>\u003cem>. In 2019, he was a featured contestant on\u003c/em>\u003ca href=\"https://www.bravotv.com/top-chef/season-15/episode-1/videos/tu-david-phus-winning-quickfire-dish\"> \u003cem>Bravo's Top Chef Season 15\u003c/em>\u003c/a>\u003cem> and invited to host\u003c/em>\u003ca href=\"https://www.youtube.com/watch?v=xaHw-X2O1Oo\"> \u003cem>ABC’s Taste Buds: Chefsgiving\u003c/em>\u003c/a> \u003cem>which was nominated for a\u003c/em>\u003ca href=\"https://www.jamesbeard.org/blog/the-2019-james-beard-award-nominees\"> \u003cem>James Beard Award.\u003c/em>\u003c/a>\u003cem> As a first-generation, Vietnamese-American, food equity and justice comes naturally to Chef Tu, who finds opportunities to use the medium of food as a vessel for meaningful work from\u003c/em>\u003ca href=\"https://www.sacbee.com/food-drink/article230133164.html\"> \u003cem>cooking with incarcerated men in San Quentin\u003c/em>\u003c/a>\u003cem>; to executive producer of \u003c/em>\u003cem>First Kitchen Media, a food media initiative co-founded with Santhosh Daniel, \u003c/em>\u003cem>to community ambassador in for\u003c/em>\u003ca href=\"https://asianhealthservices.org/\"> \u003cem>Asian Health Services\u003c/em>\u003c/a> \u003cem>and the\u003c/em>\u003ca href=\"https://oacc.cc/\"> \u003cem>Oakland Asian Cultural Center\u003c/em>\u003c/a>\u003cem>. Chef Tu’s involvement with food recovery and the Zero-Waste Movement is something else he got from his mother: During the Vietnam War, when supplies were rationed, she learned, out of necessity, that corn silk could be dried and used as a tea or toasted, deep-fried, or sautéed to serve with rice. Chef Tu not only applies these Zero Waste principles in his own kitchen but he is also a\u003c/em>\u003ca href=\"https://www.jamesbeard.org/smart-catch\">\u003cem> James Beard Smart Catch Leader\u003c/em>\u003c/a>\u003cem>, recognized for promoting the use of sustainable seafood options; and an avid teacher, sharing the riches and lessons of his birthright through food.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>CAAM, \u003c/strong>The Center for Asian American Media is a nonprofit organization dedicated to presenting stories that convey the richness and diversity of Asian American experiences to the broadest audience possible. We do this by funding, producing, distributing and exhibiting works in film, television and digital media. For 40 years, CAAM has exposed audiences to new voices and communities, advancing our collective understanding of the American experience through programs specifically designed to engage the Asian American community and the public at large.\u003c/p>\n\u003cp>\u003cstrong>American Public Television\u003c/strong> (APT) is the leading syndicator of high-quality, top-rated programming to the nation’s public television stations. Founded in 1961, APT distributes 250 new program titles per year and more than one-third of the top 100 highest-rated public television titles in the U.S. APT’s diverse catalog includes prominent documentaries, performance, dramas, how-to programs, classic movies, children’s series, and news and current affairs programs. \u003ci>Doc Martin, Midsomer Murders, America’s Test Kitchen From Cook’s Illustrated, AfroPoP, Rick Steves’ Europe, Christopher Kimball’s Milk Street Television, Front and Center, Lidia’s Kitchen, Kevin Belton’s New Orleans Kitchen, Simply Ming, The Best of the Joy of Painting\u003c/i> with Bob Ross, James Patterson’s \u003ci>Kid Stew\u003c/i> and \u003ci>NHK Newsline\u003c/i> are a sampling of APT’s programs, considered some of the most popular on public television. APT also licenses programs internationally through its APT Worldwide service and distributes Create®TV — featuring the best of public television's lifestyle programming — and WORLD™, public television’s premier news, science and documentary channel. To find out more about APT’s programs and services, visit APTonline.org.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>KQED\u003c/strong> serves the people of Northern California with a community-supported alternative to commercial media. We provide citizens with the knowledge they need to make informed decisions; convene community dialogue; bring the arts to everyone, and engage audiences to share their stories. We help students and teachers thrive in 21st-century classrooms, and take people of all ages on journeys of exploration—exposing them to new people, places, and ideas.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/pressroom/11372/bay-area-chef-tu-david-phu-goes-national-in-bloodline","authors":["11272"],"categories":["pressroom_74","pressroom_21","pressroom_41","pressroom_43","pressroom_1"],"tags":["pressroom_672","pressroom_155","pressroom_675","pressroom_215","pressroom_678","pressroom_676","pressroom_674","pressroom_677","pressroom_673"],"featImg":"pressroom_11392","label":"pressroom"},"pressroom_9840":{"type":"posts","id":"pressroom_9840","meta":{"index":"posts_1591205157","site":"pressroom","id":"9840","score":null,"sort":[1515700212000]},"guestAuthors":[],"slug":"joanne-weirs-plate-and-places-premieres-on-kqed-9","title":"Joanne Weir's Plate and Places Premieres on KQED 9","publishDate":1515700212,"format":"aside","headTitle":"KQED's Pressroom | About KQED","labelTerm":{"site":"pressroom"},"content":"\u003cp>\u003cem>\u003cstrong>Joanne Weir’s\u003c/strong> \u003c/em>\u003cstrong>\u003cem>Plates and Places\u003c/em>\u003c/strong> is a first-class ticket to your own culinary adventure!\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter wp-image-9851\" src=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2017/09/JoanneWeir_ReSized_Pressroom.jpg\" alt=\"JoanneWeir_ReSized_Pressroom\" width=\"554\" height=\"415\">\u003c/p>\n\u003cp>Explore the destinations, meet the local people, and cook with great ingredients that have inspired Joanne throughout her career. In this cinematic new series filmed on location throughout France, Germany, Italy, Morocco and Greece\u003cstrong>\u003cem>, \u003c/em>\u003c/strong>Joanne’s curiosity and passion for good food combine for a thrilling adventure. Join Joanne on her quest to find the key ingredient to create extraordinary dishes: Inspiration!\u003c/p>\n\u003cp>Joanne’s mission is clear: create enticing meals using available ingredients, easy to grasp techniques, and inspiration from people and cultures around the world.\u003c/p>\n\u003cp>In\u003cstrong> \u003cem>Joanne Weir’s\u003c/em>\u003c/strong> \u003cstrong>\u003cem>Plates and Places,\u003c/em>\u003c/strong> Joanne demystifies exotic ingredients like harissa, preserved lemons, and white balsamic vinegar to add vibrant new flavors to your cooking. Join Joanne in beautiful Marrakech, where she uses aromatic spices to prepare a luscious tangia in the coals from an underground open flame oven. Head to a rice farm in Italy with Joanne and her students to learn the secrets of creating the perfect risotto. Then it’s off to the Greek island of Kea, where you’ll roll grape leaves and master the art of cooking lamb with a local chef using techniques passed down in her family for generations. Discover the various culinary traditions of Alsace on a river cruise down the picturesque Rhine. Back home, Joanne will take you to local markets and farms for the freshest ingredients, giving them a flavorful twist in tasty new recipes in her beautiful San Francisco kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Take a culinary journey with Joanne Weir through some of the most flavorful destinations in the world! In 13 brand new episodes of \u003cem>\u003cstrong>Joanne Weir’s\u003c/strong> \u003c/em>\u003cstrong>\u003cem>Plates and Places\u003c/em>\u003c/strong>, Joanne’s adventuresome spirit transports you to the most appetizing places. She can’t wait to take you there!\u003c/p>\n\u003cp>\u003cem>Joanne Weir's Plates and Places\u003c/em> premieres on KQED 9 on Saturday, February 10 at 1:00PM, with rebroadcast of her all new series beginning on KQED Plus on Monday, Feb. 12 at 1:30PM.\u003c/p>\n\u003cdiv class=\"aside\" style=\"text-align: center\">\n\u003cp>[gallery columns=\"2\" link=\"file\" ids=\"9980,9982,9981,9983,9984,9985\"]\u003c/p>\n\u003c/div>\n\u003cp>\u003cb>Episode Descriptions\u003c/b>\u003c/p>\n\u003cp>\u003cb>101 Risotto \u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Attend a cooking class in the Veneto, Italy with Joanne and her students as they create a two-course meal featuring the region's famous Amarone wine and explore one of the region's most historic rice mills. Back home in San Francisco, Joanne will make Risotto with Amarone Wine aand Radicchio and demonstrate extruded pasta.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Amarone and Radicchio Risotto , \u003c/span>\u003cspan style=\"font-weight: 400\">Extruded Rigatoni , and \u003c/span>\u003cspan style=\"font-weight: 400\">Beef Braised in Two Courses\u003c/span>\u003c/p>\n\u003cp>\u003cb>102 It’s All Greek to Me\u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Join Joanne and her students as they explore Greek food and culture on the island of Kea in Greece. Cook fish in fig leaves two ways and whip up two phyllo pies, one sweet and one savory.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Aglaia’s Spinach and Leek Pie, \u003c/span>\u003cspan style=\"font-weight: 400\">Honey Semolina Custard Pie-Galataboureko , \u003c/span>\u003cspan style=\"font-weight: 400\">Grilled Fish in Fig Leaves, and \u003c/span>\u003cspan style=\"font-weight: 400\">Fish in Fig Leaves with Fig Salsa\u003c/span>\u003c/p>\n\u003cp>\u003cb>103 Tangia\u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Journey to Morocco with Joanne and her students as they learn first-hand how to make this humble yet delicious Moroccan stew called a Tangia. Back in her California kitchen, we’ll learn how to make a modern Chicken Tangia. Learn to make the quintessential Moroccan bread.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Traditional Lamb Tangia , \u003c/span>\u003cspan style=\"font-weight: 400\">Modern Chicken Tangia with Dried Cherries and Almonds, and \u003c/span>\u003cspan style=\"font-weight: 400\">Khobz Bread\u003c/span>\u003c/p>\n\u003cp>\u003cb>104 Cookies\u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Join Joanne as she travels the world, in search of the perfect cookie in Amsterdam, Riquwihr France, the Greek islands, Italy, and back in San Francisco, she’ll make an Ice-cream sandwich.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Stroopwafel cookies, \u003c/span>\u003cspan style=\"font-weight: 400\">Aglaia’s Almond Cookies, \u003c/span>\u003cspan style=\"font-weight: 400\">Sbrisolona, \u003c/span>\u003cspan style=\"font-weight: 400\">Coconut Macaroons, and \u003c/span>\u003cspan style=\"font-weight: 400\">Burnt Caramel Ice Cream Sandwiches\u003c/span>\u003c/p>\n\u003cp>\u003cb>105 You Say Tomato\u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Join Joanne as she travels to Parma, Italy to learn about the exceptional Italian tomato, and then brings them to her villa kitchen in Verona to make a comforting meal with her students. Back in her San Francisco kitchen, she will make a Tomato Corn Chowder and Eggs in Purgatory.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Chicken Pastissada with Polenta, \u003c/span>\u003cspan style=\"font-weight: 400\">Tomato Corn Chowder, and \u003c/span>\u003cspan style=\"font-weight: 400\">Eggs in Purgatory\u003c/span>\u003c/p>\n\u003cp>\u003cb>106 Olives\u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Join Joanne and group of food bloggers in the California wine county to learn about olives and cook up an olive themed dinner.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Fried Olives, \u003c/span>\u003cspan style=\"font-weight: 400\">Olive and Dried Fig Tapenade, \u003c/span>\u003cspan style=\"font-weight: 400\">Warm Marinated Olives, \u003c/span>\u003cspan style=\"font-weight: 400\">Pissaladiere, \u003c/span>\u003cspan style=\"font-weight: 400\">Chickpea, Herb and Olive Salad Provencal, \u003c/span>\u003cspan style=\"font-weight: 400\">Roast Side of Salmon with Olive Salsa Verde, and \u003c/span>\u003cspan style=\"font-weight: 400\">Olive Oil Cake\u003c/span>\u003c/p>\n\u003cp>\u003cb>107 For the Love of Figs\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Joanne visits a California fig orchard and learns about both fresh and dried figs. Back in the kitchen, we will make spiked fig jam and a fig tart.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Goat Cheese Tart with Figs and Prosciutto and \u003c/span>\u003cspan style=\"font-weight: 400\">Fig Jam with Armagnac\u003c/span>\u003c/p>\n\u003cp>\u003cb>108 Taste of Alsace \u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Experience Alsace, France as Joanne explores the quaint and picturesque town of Riquewihr and learns about Alsatian tarts, pretzels and one of her favorite food wines, Riesling.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Maldon Salt Pretzels and \u003c/span>\u003cspan style=\"font-weight: 400\">Tarte Flambee\u003c/span>\u003c/p>\n\u003cp>\u003cb>109 Moroccan Salads\u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Travel with Joanne and her students in Marrakech, Morocco to learn about \u003c/span>\u003cspan style=\"font-weight: 400\">Moroccan salads and experience the food and spectacle of the \u003c/span>\u003cspan style=\"font-weight: 400\">Marrakesh medina at night.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Beef Kefta and Garden Salad, \u003c/span>\u003cspan style=\"font-weight: 400\">Three Moroccan Salads- Roasted Beets, Pistachios and Cumin, \u003c/span>\u003cspan style=\"font-weight: 400\">Roasted Carrots with Sheep Feta and Orange, and \u003c/span>\u003cspan style=\"font-weight: 400\">Cherry Tomato, Preserved Lemon and Roasted Yellow Peppers\u003c/span>\u003c/p>\n\u003cp>\u003cb>110 The Greek Kitchen\u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Travel to the tiny Island of Kea in Greece to learn all about Moussaka and Scordalia. Back home in Joanne’s San Francisco kitchen, we’ll make a Joanne's Scordalia and her Pastitso.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Moussaka, \u003c/span>\u003cspan style=\"font-weight: 400\">Skordalia with Spinach and Walnuts, and \u003c/span>\u003cspan style=\"font-weight: 400\">Pastitso\u003c/span>\u003c/p>\n\u003cp>\u003cb>111 Pasta from Scratch\u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Join Joanne as she travels to Antico Locanda Sul Mincio with her students to enjoy a 7-course tortaloni banquet and then returns to master the fine art of making homemade tortaloni. In her studio kitchen, she’ll make Red Pepper Linguine with Clams as well as roll some special herb pappardelle.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Tortaloni, \u003c/span>\u003cspan style=\"font-weight: 400\">Spinach Pasta --Ravioli with Tomatoes and Basil, \u003c/span>\u003cspan style=\"font-weight: 400\">Red Pepper Linguine Saffron, Paprika, Cayenne, Clams, Tomato, and \u003c/span>\u003cspan style=\"font-weight: 400\">Pappardelle with Herbs\u003c/span>\u003c/p>\n\u003cp>\u003cb>112 Cooking in Strasbourg\u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Join Joanne and her students as they travel down the Rhine river to \u003c/span>\u003cspan style=\"font-weight: 400\">visit Strasbourg in Northern France. There we will learn about \u003c/span>\u003cspan style=\"font-weight: 400\">choucroute at the famous Maison de Tanneurs restaurant, and make it in our river ship galley kitchen. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Sauerkraut with Pork Shoulder and Sausages, and \u003c/span>\u003cspan style=\"font-weight: 400\">Roasted Beet Salad with Watercress and Hazelnuts\u003c/span>\u003c/p>\n\u003cp>\u003cb>113 Couscous\u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Today we're going to the source to visit some Berber women just outside Marrakech who learn the fine art of making couscous like the women from Morocco have made for generations. Back home in San Francisco, we will make traditional couscous, a couscous salad and a couscous desert.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">4- Step Traditional Couscous , \u003c/span>\u003cspan style=\"font-weight: 400\">Couscous, Chickpea, lemon and Ginger Salad, and \u003c/span>\u003cspan style=\"font-weight: 400\">Orange Blossom Water, Honey, Dried Apricots, Pistachio and Couscous Dessert \u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cb>About Plates and Places \u003c/b>\u003cbr>\n\u003cb>Joanne Weir’s Plates and Places \u003c/b>\u003cspan style=\"font-weight: 400\">is presented by KQED Presents and Executive Produced by Joanne Weir Productions and produced and directed by Paul Swensen.\u003c/span>\u003cb> \u003c/b>\u003cspan style=\"font-weight: 400\">It is distributed to public television nationwide by American Public Television (APT) beginning February, 2018. The 13 programs are underwritten by\u003c/span> \u003cspan style=\"font-weight: 400\">AMA Waterways, Mutti Tomatoes, Valley Fig Growers, Lindsay Olives, and Tsar Nicolai Caviar.\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cb>About KQED\u003c/b>\u003cb>\u003cbr>\n\u003c/b>\u003cspan style=\"font-weight: 400\">KQED serves the people of Northern California with a public-supported alternative to commercial media. An NPR and PBS affiliate based in San Francisco, KQED is home to one of the most listened-to public radio stations in the nation, one of the highest-rated public television services and an award-winning education program helping students and educators thrive in 21st-century classrooms. A trusted news source and leader and innovator in interactive technology, KQED takes people of all ages on journeys of exploration — exposing them to new people, places and ideas. \u003c/span>\u003ca href=\"http://www.kqed.org/\">\u003cspan style=\"font-weight: 400\">www.kqed.org\u003c/span>\u003c/a>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cb>About American Public Television \u003c/b>\u003cbr>\n\u003ca href=\"blank\">\u003cspan style=\"font-weight: 400\">American Public Television\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (APT) is the leading syndicator of high-quality, top-rated programming to the nation’s public television stations. For more than 10 years, APT has annually distributed one-third or more of the top 100 highest-rated public television titles in the U.S. Founded in 1961, among its 250 new program titles per year, APT programs include prominent documentaries, performance, news and current affairs programs, dramas, how-to programs, children’s series and classic movies. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">America’s Test Kitchen From Cook’s Illustrated\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Cook’s Country, AfroPoP, Rick Steves’ Europe\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Chris Kimball’s Milk Street Television\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Front and Center\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Doc Martin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Nightly Business Report\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Midsomer Murders\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">A Place to Call Home, Lidia’s Kitchen\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Globe Trekker\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">New Orleans Cooking with Kevin Belton, Simply Ming\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, and \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">P. Allen Smith’s Garden Home\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> are a sampling of APT’s programs, considered some of the most popular on public television. APT licenses programs internationally through its \u003c/span>\u003ca href=\"http://aptww.org/\">\u003cspan style=\"font-weight: 400\">APT Worldwide\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> service. Entering its 13\u003c/span>\u003cspan style=\"font-weight: 400\">th\u003c/span>\u003cspan style=\"font-weight: 400\"> year, \u003c/span>\u003ca href=\"blank\">\u003cspan style=\"font-weight: 400\">Create®TV\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> — featuring the best of public television's lifestyle programming — is distributed by American Public Television. APT also distributes \u003c/span>\u003ca href=\"blank\">\u003cspan style=\"font-weight: 400\">WORLD\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">™, public television’s premier news, science and documentary channel. To find out more about APT’s programs and services, visit \u003c/span>\u003ca href=\"blank\">\u003cspan style=\"font-weight: 400\">APTonline.org\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cb>About Joanne Weir\u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Joanne Weir is a James Beard award-winning cookbook author, cooking teacher, host and Executive Producer for the award-winning public television series “Joanne Weir Gets Fresh.” She is owner and managing partner of Copita, a tequileria & restaurant in Sausalito, California. The author of 17 cookbooks, including the newly released Kitchen Gypsy. Joanne also writes for several national magazines including Sunset, Fine Cooking Magazine, Cooking Light, AARP, the Magazine and Better Homes and Gardens. A 4th-generation professional cook, Joanne spent 5 years cooking at Chez Panisse after receiving a Master Chef Diploma with Madeleine Kamman. She travels and teaches extensively around the world as well as in her San Francisco studio kitchen.\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cb>About Paul Swensen \u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Paul Swensen has worked in the San Francisco Bay Area for thirty years as a filmmaker, producer, director, editor, actor, stage director and orchestral conductor. His National commercial credits include spots for Aqua Panna, Olympus, Paul Mitchell Hair Products, Korbel, Beringer Vineyards, Beaulieu Vineyards, Colavita Extra Virgin Olive Oil, Cuisinart, Visa, Sunkist and California Raisins. Paul has produced over 400 thirty-minute programs for Public Television. His directing credits include \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Joanne Weir’s Cooking Class, Joanne Weir’s Cooking Confidence, Joanne Weir Gets Fresh\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, Emmy Award winner,-\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Avec Eric\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">,, Jacques Pepin’s \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Heart and Soul, and Martin Yan's Spice Kingdom.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"Explore the destinations, meet the local people, and cook with great ingredients that have inspired Joanne throughout her career. In this cinematic new series filmed on location throughout France, Germany, Italy, Morocco and Greece, Joanne’s curiosity and passion for good food combine for a thrilling adventure. Join Joanne on her quest to find the key ingredient to create extraordinary dishes: Inspiration!","status":"publish","parent":0,"modified":1536881487,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":43,"wordCount":1850},"headData":{"title":"Joanne Weir's Plate and Places Premieres on KQED 9 | KQED","description":"Explore the destinations, meet the local people, and cook with great ingredients that have inspired Joanne throughout her career. In this cinematic new series filmed on location throughout France, Germany, Italy, Morocco and Greece, Joanne’s curiosity and passion for good food combine for a thrilling adventure. Join Joanne on her quest to find the key ingredient to create extraordinary dishes: Inspiration!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"9840 http://blogs.kqed.org/pressroom/?p=9840","disqusUrl":"https://ww2.kqed.org/pressroom/2018/01/11/joanne-weirs-plate-and-places-premieres-on-kqed-9/","disqusTitle":"Joanne Weir's Plate and Places Premieres on KQED 9","path":"/pressroom/9840/joanne-weirs-plate-and-places-premieres-on-kqed-9","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cstrong>Joanne Weir’s\u003c/strong> \u003c/em>\u003cstrong>\u003cem>Plates and Places\u003c/em>\u003c/strong> is a first-class ticket to your own culinary adventure!\u003c/p>\n\u003cp>\u003cimg class=\"aligncenter wp-image-9851\" src=\"http://ww2.kqed.org/pressroom/wp-content/uploads/sites/63/2017/09/JoanneWeir_ReSized_Pressroom.jpg\" alt=\"JoanneWeir_ReSized_Pressroom\" width=\"554\" height=\"415\">\u003c/p>\n\u003cp>Explore the destinations, meet the local people, and cook with great ingredients that have inspired Joanne throughout her career. In this cinematic new series filmed on location throughout France, Germany, Italy, Morocco and Greece\u003cstrong>\u003cem>, \u003c/em>\u003c/strong>Joanne’s curiosity and passion for good food combine for a thrilling adventure. Join Joanne on her quest to find the key ingredient to create extraordinary dishes: Inspiration!\u003c/p>\n\u003cp>Joanne’s mission is clear: create enticing meals using available ingredients, easy to grasp techniques, and inspiration from people and cultures around the world.\u003c/p>\n\u003cp>In\u003cstrong> \u003cem>Joanne Weir’s\u003c/em>\u003c/strong> \u003cstrong>\u003cem>Plates and Places,\u003c/em>\u003c/strong> Joanne demystifies exotic ingredients like harissa, preserved lemons, and white balsamic vinegar to add vibrant new flavors to your cooking. Join Joanne in beautiful Marrakech, where she uses aromatic spices to prepare a luscious tangia in the coals from an underground open flame oven. Head to a rice farm in Italy with Joanne and her students to learn the secrets of creating the perfect risotto. Then it’s off to the Greek island of Kea, where you’ll roll grape leaves and master the art of cooking lamb with a local chef using techniques passed down in her family for generations. Discover the various culinary traditions of Alsace on a river cruise down the picturesque Rhine. Back home, Joanne will take you to local markets and farms for the freshest ingredients, giving them a flavorful twist in tasty new recipes in her beautiful San Francisco kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Take a culinary journey with Joanne Weir through some of the most flavorful destinations in the world! In 13 brand new episodes of \u003cem>\u003cstrong>Joanne Weir’s\u003c/strong> \u003c/em>\u003cstrong>\u003cem>Plates and Places\u003c/em>\u003c/strong>, Joanne’s adventuresome spirit transports you to the most appetizing places. She can’t wait to take you there!\u003c/p>\n\u003cp>\u003cem>Joanne Weir's Plates and Places\u003c/em> premieres on KQED 9 on Saturday, February 10 at 1:00PM, with rebroadcast of her all new series beginning on KQED Plus on Monday, Feb. 12 at 1:30PM.\u003c/p>\n\u003cdiv class=\"aside\" style=\"text-align: center\">\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"columns":"2","link":"file","ids":"9980,9982,9981,9983,9984,9985","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\n\u003cp>\u003cb>Episode Descriptions\u003c/b>\u003c/p>\n\u003cp>\u003cb>101 Risotto \u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Attend a cooking class in the Veneto, Italy with Joanne and her students as they create a two-course meal featuring the region's famous Amarone wine and explore one of the region's most historic rice mills. Back home in San Francisco, Joanne will make Risotto with Amarone Wine aand Radicchio and demonstrate extruded pasta.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Amarone and Radicchio Risotto , \u003c/span>\u003cspan style=\"font-weight: 400\">Extruded Rigatoni , and \u003c/span>\u003cspan style=\"font-weight: 400\">Beef Braised in Two Courses\u003c/span>\u003c/p>\n\u003cp>\u003cb>102 It’s All Greek to Me\u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Join Joanne and her students as they explore Greek food and culture on the island of Kea in Greece. Cook fish in fig leaves two ways and whip up two phyllo pies, one sweet and one savory.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Aglaia’s Spinach and Leek Pie, \u003c/span>\u003cspan style=\"font-weight: 400\">Honey Semolina Custard Pie-Galataboureko , \u003c/span>\u003cspan style=\"font-weight: 400\">Grilled Fish in Fig Leaves, and \u003c/span>\u003cspan style=\"font-weight: 400\">Fish in Fig Leaves with Fig Salsa\u003c/span>\u003c/p>\n\u003cp>\u003cb>103 Tangia\u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Journey to Morocco with Joanne and her students as they learn first-hand how to make this humble yet delicious Moroccan stew called a Tangia. Back in her California kitchen, we’ll learn how to make a modern Chicken Tangia. Learn to make the quintessential Moroccan bread.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Traditional Lamb Tangia , \u003c/span>\u003cspan style=\"font-weight: 400\">Modern Chicken Tangia with Dried Cherries and Almonds, and \u003c/span>\u003cspan style=\"font-weight: 400\">Khobz Bread\u003c/span>\u003c/p>\n\u003cp>\u003cb>104 Cookies\u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Join Joanne as she travels the world, in search of the perfect cookie in Amsterdam, Riquwihr France, the Greek islands, Italy, and back in San Francisco, she’ll make an Ice-cream sandwich.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Stroopwafel cookies, \u003c/span>\u003cspan style=\"font-weight: 400\">Aglaia’s Almond Cookies, \u003c/span>\u003cspan style=\"font-weight: 400\">Sbrisolona, \u003c/span>\u003cspan style=\"font-weight: 400\">Coconut Macaroons, and \u003c/span>\u003cspan style=\"font-weight: 400\">Burnt Caramel Ice Cream Sandwiches\u003c/span>\u003c/p>\n\u003cp>\u003cb>105 You Say Tomato\u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Join Joanne as she travels to Parma, Italy to learn about the exceptional Italian tomato, and then brings them to her villa kitchen in Verona to make a comforting meal with her students. Back in her San Francisco kitchen, she will make a Tomato Corn Chowder and Eggs in Purgatory.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Chicken Pastissada with Polenta, \u003c/span>\u003cspan style=\"font-weight: 400\">Tomato Corn Chowder, and \u003c/span>\u003cspan style=\"font-weight: 400\">Eggs in Purgatory\u003c/span>\u003c/p>\n\u003cp>\u003cb>106 Olives\u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Join Joanne and group of food bloggers in the California wine county to learn about olives and cook up an olive themed dinner.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Fried Olives, \u003c/span>\u003cspan style=\"font-weight: 400\">Olive and Dried Fig Tapenade, \u003c/span>\u003cspan style=\"font-weight: 400\">Warm Marinated Olives, \u003c/span>\u003cspan style=\"font-weight: 400\">Pissaladiere, \u003c/span>\u003cspan style=\"font-weight: 400\">Chickpea, Herb and Olive Salad Provencal, \u003c/span>\u003cspan style=\"font-weight: 400\">Roast Side of Salmon with Olive Salsa Verde, and \u003c/span>\u003cspan style=\"font-weight: 400\">Olive Oil Cake\u003c/span>\u003c/p>\n\u003cp>\u003cb>107 For the Love of Figs\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Joanne visits a California fig orchard and learns about both fresh and dried figs. Back in the kitchen, we will make spiked fig jam and a fig tart.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Goat Cheese Tart with Figs and Prosciutto and \u003c/span>\u003cspan style=\"font-weight: 400\">Fig Jam with Armagnac\u003c/span>\u003c/p>\n\u003cp>\u003cb>108 Taste of Alsace \u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Experience Alsace, France as Joanne explores the quaint and picturesque town of Riquewihr and learns about Alsatian tarts, pretzels and one of her favorite food wines, Riesling.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Maldon Salt Pretzels and \u003c/span>\u003cspan style=\"font-weight: 400\">Tarte Flambee\u003c/span>\u003c/p>\n\u003cp>\u003cb>109 Moroccan Salads\u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Travel with Joanne and her students in Marrakech, Morocco to learn about \u003c/span>\u003cspan style=\"font-weight: 400\">Moroccan salads and experience the food and spectacle of the \u003c/span>\u003cspan style=\"font-weight: 400\">Marrakesh medina at night.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Beef Kefta and Garden Salad, \u003c/span>\u003cspan style=\"font-weight: 400\">Three Moroccan Salads- Roasted Beets, Pistachios and Cumin, \u003c/span>\u003cspan style=\"font-weight: 400\">Roasted Carrots with Sheep Feta and Orange, and \u003c/span>\u003cspan style=\"font-weight: 400\">Cherry Tomato, Preserved Lemon and Roasted Yellow Peppers\u003c/span>\u003c/p>\n\u003cp>\u003cb>110 The Greek Kitchen\u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Travel to the tiny Island of Kea in Greece to learn all about Moussaka and Scordalia. Back home in Joanne’s San Francisco kitchen, we’ll make a Joanne's Scordalia and her Pastitso.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Moussaka, \u003c/span>\u003cspan style=\"font-weight: 400\">Skordalia with Spinach and Walnuts, and \u003c/span>\u003cspan style=\"font-weight: 400\">Pastitso\u003c/span>\u003c/p>\n\u003cp>\u003cb>111 Pasta from Scratch\u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Join Joanne as she travels to Antico Locanda Sul Mincio with her students to enjoy a 7-course tortaloni banquet and then returns to master the fine art of making homemade tortaloni. In her studio kitchen, she’ll make Red Pepper Linguine with Clams as well as roll some special herb pappardelle.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Tortaloni, \u003c/span>\u003cspan style=\"font-weight: 400\">Spinach Pasta --Ravioli with Tomatoes and Basil, \u003c/span>\u003cspan style=\"font-weight: 400\">Red Pepper Linguine Saffron, Paprika, Cayenne, Clams, Tomato, and \u003c/span>\u003cspan style=\"font-weight: 400\">Pappardelle with Herbs\u003c/span>\u003c/p>\n\u003cp>\u003cb>112 Cooking in Strasbourg\u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Join Joanne and her students as they travel down the Rhine river to \u003c/span>\u003cspan style=\"font-weight: 400\">visit Strasbourg in Northern France. There we will learn about \u003c/span>\u003cspan style=\"font-weight: 400\">choucroute at the famous Maison de Tanneurs restaurant, and make it in our river ship galley kitchen. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">Sauerkraut with Pork Shoulder and Sausages, and \u003c/span>\u003cspan style=\"font-weight: 400\">Roasted Beet Salad with Watercress and Hazelnuts\u003c/span>\u003c/p>\n\u003cp>\u003cb>113 Couscous\u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Today we're going to the source to visit some Berber women just outside Marrakech who learn the fine art of making couscous like the women from Morocco have made for generations. Back home in San Francisco, we will make traditional couscous, a couscous salad and a couscous desert.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Recipes: \u003c/span>\u003cspan style=\"font-weight: 400\">4- Step Traditional Couscous , \u003c/span>\u003cspan style=\"font-weight: 400\">Couscous, Chickpea, lemon and Ginger Salad, and \u003c/span>\u003cspan style=\"font-weight: 400\">Orange Blossom Water, Honey, Dried Apricots, Pistachio and Couscous Dessert \u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cb>About Plates and Places \u003c/b>\u003cbr>\n\u003cb>Joanne Weir’s Plates and Places \u003c/b>\u003cspan style=\"font-weight: 400\">is presented by KQED Presents and Executive Produced by Joanne Weir Productions and produced and directed by Paul Swensen.\u003c/span>\u003cb> \u003c/b>\u003cspan style=\"font-weight: 400\">It is distributed to public television nationwide by American Public Television (APT) beginning February, 2018. The 13 programs are underwritten by\u003c/span> \u003cspan style=\"font-weight: 400\">AMA Waterways, Mutti Tomatoes, Valley Fig Growers, Lindsay Olives, and Tsar Nicolai Caviar.\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cb>About KQED\u003c/b>\u003cb>\u003cbr>\n\u003c/b>\u003cspan style=\"font-weight: 400\">KQED serves the people of Northern California with a public-supported alternative to commercial media. An NPR and PBS affiliate based in San Francisco, KQED is home to one of the most listened-to public radio stations in the nation, one of the highest-rated public television services and an award-winning education program helping students and educators thrive in 21st-century classrooms. A trusted news source and leader and innovator in interactive technology, KQED takes people of all ages on journeys of exploration — exposing them to new people, places and ideas. \u003c/span>\u003ca href=\"http://www.kqed.org/\">\u003cspan style=\"font-weight: 400\">www.kqed.org\u003c/span>\u003c/a>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cb>About American Public Television \u003c/b>\u003cbr>\n\u003ca href=\"blank\">\u003cspan style=\"font-weight: 400\">American Public Television\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> (APT) is the leading syndicator of high-quality, top-rated programming to the nation’s public television stations. For more than 10 years, APT has annually distributed one-third or more of the top 100 highest-rated public television titles in the U.S. Founded in 1961, among its 250 new program titles per year, APT programs include prominent documentaries, performance, news and current affairs programs, dramas, how-to programs, children’s series and classic movies. \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">America’s Test Kitchen From Cook’s Illustrated\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Cook’s Country, AfroPoP, Rick Steves’ Europe\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Chris Kimball’s Milk Street Television\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Front and Center\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Doc Martin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Nightly Business Report\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Midsomer Murders\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">A Place to Call Home, Lidia’s Kitchen\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Globe Trekker\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">New Orleans Cooking with Kevin Belton, Simply Ming\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, and \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">P. Allen Smith’s Garden Home\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> are a sampling of APT’s programs, considered some of the most popular on public television. APT licenses programs internationally through its \u003c/span>\u003ca href=\"http://aptww.org/\">\u003cspan style=\"font-weight: 400\">APT Worldwide\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> service. Entering its 13\u003c/span>\u003cspan style=\"font-weight: 400\">th\u003c/span>\u003cspan style=\"font-weight: 400\"> year, \u003c/span>\u003ca href=\"blank\">\u003cspan style=\"font-weight: 400\">Create®TV\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> — featuring the best of public television's lifestyle programming — is distributed by American Public Television. APT also distributes \u003c/span>\u003ca href=\"blank\">\u003cspan style=\"font-weight: 400\">WORLD\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">™, public television’s premier news, science and documentary channel. To find out more about APT’s programs and services, visit \u003c/span>\u003ca href=\"blank\">\u003cspan style=\"font-weight: 400\">APTonline.org\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cb>About Joanne Weir\u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Joanne Weir is a James Beard award-winning cookbook author, cooking teacher, host and Executive Producer for the award-winning public television series “Joanne Weir Gets Fresh.” She is owner and managing partner of Copita, a tequileria & restaurant in Sausalito, California. The author of 17 cookbooks, including the newly released Kitchen Gypsy. Joanne also writes for several national magazines including Sunset, Fine Cooking Magazine, Cooking Light, AARP, the Magazine and Better Homes and Gardens. A 4th-generation professional cook, Joanne spent 5 years cooking at Chez Panisse after receiving a Master Chef Diploma with Madeleine Kamman. She travels and teaches extensively around the world as well as in her San Francisco studio kitchen.\u003c/span>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cb>About Paul Swensen \u003c/b>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Paul Swensen has worked in the San Francisco Bay Area for thirty years as a filmmaker, producer, director, editor, actor, stage director and orchestral conductor. His National commercial credits include spots for Aqua Panna, Olympus, Paul Mitchell Hair Products, Korbel, Beringer Vineyards, Beaulieu Vineyards, Colavita Extra Virgin Olive Oil, Cuisinart, Visa, Sunkist and California Raisins. Paul has produced over 400 thirty-minute programs for Public Television. His directing credits include \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Joanne Weir’s Cooking Class, Joanne Weir’s Cooking Confidence, Joanne Weir Gets Fresh\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, Emmy Award winner,-\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Avec Eric\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">,, Jacques Pepin’s \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Heart and Soul, and Martin Yan's Spice Kingdom.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/pressroom/9840/joanne-weirs-plate-and-places-premieres-on-kqed-9","authors":["204"],"categories":["pressroom_76","pressroom_23","pressroom_41","pressroom_42","pressroom_43","pressroom_1"],"tags":["pressroom_93","pressroom_121","pressroom_155","pressroom_156","pressroom_225","pressroom_246","pressroom_285","pressroom_291","pressroom_313","pressroom_367","pressroom_461","pressroom_537","pressroom_549"],"featImg":"pressroom_10017","label":"pressroom"},"pressroom_169":{"type":"posts","id":"pressroom_169","meta":{"index":"posts_1591205157","site":"pressroom","id":"169","score":null,"sort":[1310515778000]},"guestAuthors":[],"slug":"master-chef-jacques-pepin-debuts-new-public-television-series-and-book","title":"Master Chef Jacques Pépin Debuts New Public Television Series and Book","publishDate":1310515778,"format":"standard","headTitle":"KQED's Pressroom | About KQED","labelTerm":{"site":"pressroom"},"content":"\u003ch3 style=\"text-align: left\" align=\"center\">-- 26-Episode \u003cem>Essential Pépin\u003c/em> debuts nationally on October 15 --\u003c/h3>\n\u003cblockquote>\u003cp>\u003cem>“Throughout the gustatory voyage of the last forty years, I find continuity in my cooking and recipes: a desire to simplify techniques and methods, a striving for simplicity, a search for the best ingredients, and an emphasis on taste rather than presentation or originality. I’ve always had an unpretentious, pragmatic attitude toward cooking, one that doesn’t exclude sophistication and elegance.” – Jacques Pépin\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>San Francisco, July 13, 2011—Legendary chef Jacques Pépin, whose career has spanned six decades, has, for the first time ever, collected and updated his favorite recipes for a new public television series and companion book. The 26-episode public television series and companion book of more than 700 recipes are at the heart of \u003cstrong>\u003cem>Essential Pépin\u003c/em>\u003c/strong>, which will premiere nationally with the television release date of October 15\u003csup>th\u003c/sup> (check local listings). The companion book from Houghton Mifflin will be available in bookstores on October 18\u003csup>th\u003c/sup>.\u003c/p>\n\u003cp>In the public television series, his 13th produced by KQED San Francisco, Jacques shares more than 125 recipes. From easy to elegant, \u003cem>Essential Pépin\u003c/em>, showcases Jacques’ masterful technique and his ease and flair with dishes ranging from classical Escoffier Quenelles to homey Braised Beef in Red Wine, to Poached Trout in Vegetable Broth and simple Chicken with Tarragon Butter. Jacques cooks what he loves and mouth-watering treats include basic French Fries, Soda Bread, rustic Tomatoes Maison and Brioche. Desserts range from uncomplicated Quick Almond Plum Cake and Chocolate Truffettes to the ultimate -- a perfect Apricot and Pistachio Soufflé. It’s no wonder that Julia Child called Jacques “the best chef in America.”\u003c/p>\n\u003cp>\u003cem>Essential Pépin\u003c/em> includes everything that is essential to Jacques -- his love of food and cooking, his teaching and mentoring, and his family and friends. Renowned as a chef’s chef and a great teacher, Jacques begins each thirty-minute episode with an introduction and an easy to follow step-by-step recipe that demonstrates his unparalleled technique. Jacques’ influence is felt far and wide, and many master chefs have showered their praise: “I often find that with Jacques Pépin, whether on television or in print, I walk away from my time with him having learned a little something more, and I feel a bit richer for that,” stated Lidia Bastianich. Anthony Bourdain added “Jacques Pépin is The Master -- the undisputed authority on … well, just about everything related to food.”\u003c/p>\n\u003cp>Jacques’ love of family and friends is evident in the series as he occasionally shares cooking duties with his daughter Claudine, granddaughter Shorey, best friend of fifty years, Jean-Claude, and other guest chefs.\u003c/p>\n\u003cp>Jacques’ classical training, solid technique and roots in traditional French cuisine are balanced with his understanding of current American trends, and the practical need to get dinner on the table. Awarded the Legion of Honor along with numerous James Beard and IACP awards, Jacques is legendary for his knowledge of food and his enthusiastic expertise in the kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A robust personal appearance schedule has been announced and a sizable social media campaign is in the planning stages. \u003ca href=\"http://www.kqed.org/jacquespepin\" target=\"_blank\">KQED.org/jacquespepin\u003c/a>, will feature 75 recipes from the series, a gallery of pictures, a slideshow detailing behind-the-scenes activity, a gallery of Jacques’ artwork, and a compendium of other KQED-produced Jacques Pépin series.\u003c/p>\n\u003cp>The companion book, \u003cem>Essential Pépin\u003c/em>, contains more than 700 of Jacques’ all-time favorite recipes, as well as a DVD showcasing Jacques’ techniques. The book will be published by Houghton Mifflin on October 18, 2011.\u003c/p>\n\u003cp>Jacques Pépin is the host of \u003cem>Essential Pépin\u003c/em>. Tina Salter is the series producer, Bruce Franchini is the director, and Michael Isip is the executive producer. \u003cem>Essential Pépin\u003c/em> is produced by KQED and distributed by American Public Television (APT.)\u003c/p>\n\u003cp>Essential Pépin is made possible by generous donations from KitchenAid, Oxo, and C. Donatiello Wineries.\u003c/p>\n\u003cp>Happy Cooking!\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"text-decoration: underline\">About KQED\u003c/span>\u003c/strong>: \u003cstrong>KQED \u003c/strong>(\u003ca href=\"http://www.kqed.org\" target=\"_blank\">kqed.org\u003c/a>) has served Northern California for more than 50 years and is affiliated with NPR and PBS. KQED owns and operates public television stations KQED 9 (San Francisco/Bay Area), KQED Plus 54 (San Jose/Bay Area), and KQET 25 (Watsonville/Monterey); KQED Public Radio (88.5 FM San Francisco and 89.3 FM Sacramento); the interactive platforms \u003ca title=\"http://www.kqed.org/\" href=\"http://www.kqed.org/\">kqed.org\u003c/a> and \u003ca title=\"http://www.kqednews.org/\" href=\"http://www.kqednews.org/\">KQEDnews.org\u003c/a>; and KQED Education. KQED is one of the nation's most-watched public television stations and the producer of local and national series such as \u003cem>QUEST\u003c/em>; \u003cem>Check, Please! Bay Area; This Week in Northern California; Truly CA\u003c/em>; and \u003cem>Essential Pépin.\u003c/em> KQED's multi-cast television channels include KQED 9, KQED Plus, KQED Life, KQED World, KQED Kids, and KQED V-me, and are available 24/7. KQED Public Radio, home of \u003cem>Forum \u003c/em>and \u003cem>The California Report\u003c/em>, is one of the most-listened-to public radio stations in the nation with an award-winning news and public affairs program service delivering more than eighteen local weekday newscasts and news features. KQED Interactive hosts KQED’s cross-platform news service, KQED News, as well as video and audio podcasts and a live radio stream at \u003ca href=\"http://www.kqed.org\" target=\"_blank\">kqed.org\u003c/a>. KQED Education brings the impact of KQED to thousands of teachers, students, parents and the general public through workshops, community screenings and multimedia resources.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"text-decoration: underline\">About KitchenAid\u003c/span>\u003c/strong>: Since the introduction of its legendary stand mixer in 1919 and first dishwasher in 1949, KitchenAid has built on the legacy of these icons to create a complete line of products designed for cooks. Today, the KitchenAid brand offers virtually every essential for the well-equipped kitchen with a collection that includes everything from countertop appliances to cookware, ranges to refrigerators, and whisks to wine cellars. This year marks the brand's 10th anniversary of Cook for the Cure®, a partnership with Susan G. Komen for the Cure® that has raised more than $8 million to help find a cure for breast cancer. To learn why chefs choose KitchenAid for their homes more than any other brand, visit \u003ca href=\"http://www.kitchenaid.com\" target=\"_blank\">www.KitchenAid.com\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"text-decoration: underline\">About OXO\u003c/span>\u003c/strong>: Founded in 1990 on the concept of Universal Design, OXO's mission is to create consumer household products that ease the tasks of everyday life for the widest range of users. Since the original 15 items were introduced, the OXO collection has grown to more than 800, in the areas of cooking, cleaning, gardening, storing, organizing and lighting. Today OXO Good Grips products are sold in 54 countries and are included in the permanent collections of numerous museums. The company has won more than 100 design and business awards worldwide. OXO is frequently used as a case study about how a well-executed Universal Design philosophy can be a successful business strategy.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"text-decoration: underline\">About C. Donatiello Winery\u003c/span>\u003c/strong>: C. Donatiello Winery was founded by Chris Donatiello, a former wine and spirits sales manager from New York City who moved west to follow his dream. Winemaker Webster Marquez worked with C. Donatiello on its inaugural vintage in 2006 to create small-lot, site-specific Pinot Noir and Chardonnay with minimal interventions, allowing C. Donatiello wines to express the unique terroir of the vineyard. For more information, call 707.431.4442. Please visit C. Donatiello Winery online at \u003ca title=\"http://www.cdonatiello.com/\" href=\"http://www.cdonatiello.com/\">www.cdonatiello.com\u003c/a> or on \u003ca title=\"http://www.facebook.com/pages/C-Donatiello-Winery/18618710948\" href=\"http://www.facebook.com/pages/C-Donatiello-Winery/18618710948\">Facebook\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"text-decoration: underline\">About American Public Television\u003c/span>\u003c/strong>\u003cspan style=\"text-decoration: underline\">:\u003c/span> American Public Television (APT) has been a leading distributor of high-quality, top-rated programming to America’s public television stations since 1961. In 2010, APT distributed nearly half of the top 100 highest-rated public television titles. Among its 300 new program titles per year are prominent documentaries, news and current affairs programs, dramatic series, how-to programs, children’s series and classic movies, including \u003cem>For Love of Liberty: The Story of America’s Black Patriots, A Ripple of Hope, Rick Steves' Europe, Newsline, Globe Trekker, Simply Ming, America's Test Kitchen From Cook’s Illustrated, Lidia's Italy, P. Allen Smith's Garden Home, Murdoch Mysteries, Doc Martin, Rosemary & Thyme, The Rat Pack: Live and Swingin’, Johnny Mathis: Wonderful, Wonderful! and John Denver: The Wildlife Concert.\u003c/em> APT also licenses programs internationally through its APT Worldwide service. In 2006, APT launched Create® – the TV channel featuring the best of public television's lifestyle programming. APT is also a partner in the WORLD℠ channel expansion project including its web presence at WORLDcompass.org. For more information about APT’s programs and services, visit \u003ca href=\"http://www.APTonline.org\" target=\"_blank\">APTonline.org\u003c/a>. For more information on Create, visit \u003ca href=\"http://www.CreateTV.com\" target=\"_blank\">CreateTV.com\u003c/a>.\u003c/p>\n\u003cp style=\"text-align: center\">###\u003c/p>\n\u003cp>Media Contact: Scott Walton\u003c/p>\n\u003cp>Tel: 415.553.2145, swalton@kqed.org\u003c/p>\n\u003cp>Meredith Gandy\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Tel: 415.553.2116, mgandy@kqed.org\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1310515778,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1491},"headData":{"title":"Master Chef Jacques Pépin Debuts New Public Television Series and Book | KQED","description":"-- 26-Episode Essential Pépin debuts nationally on October 15 -- “Throughout the gustatory voyage of the last forty years, I find continuity in my cooking and recipes: a desire to simplify techniques and methods, a striving for simplicity, a search for the best ingredients, and an emphasis on taste rather than presentation or originality. I’ve","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"169 http://blogs.kqed.org/pressroom/?p=169","disqusUrl":"https://ww2.kqed.org/pressroom/2011/07/13/master-chef-jacques-pepin-debuts-new-public-television-series-and-book/","disqusTitle":"Master Chef Jacques Pépin Debuts New Public Television Series and Book","path":"/pressroom/169/master-chef-jacques-pepin-debuts-new-public-television-series-and-book","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch3 style=\"text-align: left\" align=\"center\">-- 26-Episode \u003cem>Essential Pépin\u003c/em> debuts nationally on October 15 --\u003c/h3>\n\u003cblockquote>\u003cp>\u003cem>“Throughout the gustatory voyage of the last forty years, I find continuity in my cooking and recipes: a desire to simplify techniques and methods, a striving for simplicity, a search for the best ingredients, and an emphasis on taste rather than presentation or originality. I’ve always had an unpretentious, pragmatic attitude toward cooking, one that doesn’t exclude sophistication and elegance.” – Jacques Pépin\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>San Francisco, July 13, 2011—Legendary chef Jacques Pépin, whose career has spanned six decades, has, for the first time ever, collected and updated his favorite recipes for a new public television series and companion book. The 26-episode public television series and companion book of more than 700 recipes are at the heart of \u003cstrong>\u003cem>Essential Pépin\u003c/em>\u003c/strong>, which will premiere nationally with the television release date of October 15\u003csup>th\u003c/sup> (check local listings). The companion book from Houghton Mifflin will be available in bookstores on October 18\u003csup>th\u003c/sup>.\u003c/p>\n\u003cp>In the public television series, his 13th produced by KQED San Francisco, Jacques shares more than 125 recipes. From easy to elegant, \u003cem>Essential Pépin\u003c/em>, showcases Jacques’ masterful technique and his ease and flair with dishes ranging from classical Escoffier Quenelles to homey Braised Beef in Red Wine, to Poached Trout in Vegetable Broth and simple Chicken with Tarragon Butter. Jacques cooks what he loves and mouth-watering treats include basic French Fries, Soda Bread, rustic Tomatoes Maison and Brioche. Desserts range from uncomplicated Quick Almond Plum Cake and Chocolate Truffettes to the ultimate -- a perfect Apricot and Pistachio Soufflé. It’s no wonder that Julia Child called Jacques “the best chef in America.”\u003c/p>\n\u003cp>\u003cem>Essential Pépin\u003c/em> includes everything that is essential to Jacques -- his love of food and cooking, his teaching and mentoring, and his family and friends. Renowned as a chef’s chef and a great teacher, Jacques begins each thirty-minute episode with an introduction and an easy to follow step-by-step recipe that demonstrates his unparalleled technique. Jacques’ influence is felt far and wide, and many master chefs have showered their praise: “I often find that with Jacques Pépin, whether on television or in print, I walk away from my time with him having learned a little something more, and I feel a bit richer for that,” stated Lidia Bastianich. Anthony Bourdain added “Jacques Pépin is The Master -- the undisputed authority on … well, just about everything related to food.”\u003c/p>\n\u003cp>Jacques’ love of family and friends is evident in the series as he occasionally shares cooking duties with his daughter Claudine, granddaughter Shorey, best friend of fifty years, Jean-Claude, and other guest chefs.\u003c/p>\n\u003cp>Jacques’ classical training, solid technique and roots in traditional French cuisine are balanced with his understanding of current American trends, and the practical need to get dinner on the table. Awarded the Legion of Honor along with numerous James Beard and IACP awards, Jacques is legendary for his knowledge of food and his enthusiastic expertise in the kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A robust personal appearance schedule has been announced and a sizable social media campaign is in the planning stages. \u003ca href=\"http://www.kqed.org/jacquespepin\" target=\"_blank\">KQED.org/jacquespepin\u003c/a>, will feature 75 recipes from the series, a gallery of pictures, a slideshow detailing behind-the-scenes activity, a gallery of Jacques’ artwork, and a compendium of other KQED-produced Jacques Pépin series.\u003c/p>\n\u003cp>The companion book, \u003cem>Essential Pépin\u003c/em>, contains more than 700 of Jacques’ all-time favorite recipes, as well as a DVD showcasing Jacques’ techniques. The book will be published by Houghton Mifflin on October 18, 2011.\u003c/p>\n\u003cp>Jacques Pépin is the host of \u003cem>Essential Pépin\u003c/em>. Tina Salter is the series producer, Bruce Franchini is the director, and Michael Isip is the executive producer. \u003cem>Essential Pépin\u003c/em> is produced by KQED and distributed by American Public Television (APT.)\u003c/p>\n\u003cp>Essential Pépin is made possible by generous donations from KitchenAid, Oxo, and C. Donatiello Wineries.\u003c/p>\n\u003cp>Happy Cooking!\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"text-decoration: underline\">About KQED\u003c/span>\u003c/strong>: \u003cstrong>KQED \u003c/strong>(\u003ca href=\"http://www.kqed.org\" target=\"_blank\">kqed.org\u003c/a>) has served Northern California for more than 50 years and is affiliated with NPR and PBS. KQED owns and operates public television stations KQED 9 (San Francisco/Bay Area), KQED Plus 54 (San Jose/Bay Area), and KQET 25 (Watsonville/Monterey); KQED Public Radio (88.5 FM San Francisco and 89.3 FM Sacramento); the interactive platforms \u003ca title=\"http://www.kqed.org/\" href=\"http://www.kqed.org/\">kqed.org\u003c/a> and \u003ca title=\"http://www.kqednews.org/\" href=\"http://www.kqednews.org/\">KQEDnews.org\u003c/a>; and KQED Education. KQED is one of the nation's most-watched public television stations and the producer of local and national series such as \u003cem>QUEST\u003c/em>; \u003cem>Check, Please! Bay Area; This Week in Northern California; Truly CA\u003c/em>; and \u003cem>Essential Pépin.\u003c/em> KQED's multi-cast television channels include KQED 9, KQED Plus, KQED Life, KQED World, KQED Kids, and KQED V-me, and are available 24/7. KQED Public Radio, home of \u003cem>Forum \u003c/em>and \u003cem>The California Report\u003c/em>, is one of the most-listened-to public radio stations in the nation with an award-winning news and public affairs program service delivering more than eighteen local weekday newscasts and news features. KQED Interactive hosts KQED’s cross-platform news service, KQED News, as well as video and audio podcasts and a live radio stream at \u003ca href=\"http://www.kqed.org\" target=\"_blank\">kqed.org\u003c/a>. KQED Education brings the impact of KQED to thousands of teachers, students, parents and the general public through workshops, community screenings and multimedia resources.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"text-decoration: underline\">About KitchenAid\u003c/span>\u003c/strong>: Since the introduction of its legendary stand mixer in 1919 and first dishwasher in 1949, KitchenAid has built on the legacy of these icons to create a complete line of products designed for cooks. Today, the KitchenAid brand offers virtually every essential for the well-equipped kitchen with a collection that includes everything from countertop appliances to cookware, ranges to refrigerators, and whisks to wine cellars. This year marks the brand's 10th anniversary of Cook for the Cure®, a partnership with Susan G. Komen for the Cure® that has raised more than $8 million to help find a cure for breast cancer. To learn why chefs choose KitchenAid for their homes more than any other brand, visit \u003ca href=\"http://www.kitchenaid.com\" target=\"_blank\">www.KitchenAid.com\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"text-decoration: underline\">About OXO\u003c/span>\u003c/strong>: Founded in 1990 on the concept of Universal Design, OXO's mission is to create consumer household products that ease the tasks of everyday life for the widest range of users. Since the original 15 items were introduced, the OXO collection has grown to more than 800, in the areas of cooking, cleaning, gardening, storing, organizing and lighting. Today OXO Good Grips products are sold in 54 countries and are included in the permanent collections of numerous museums. The company has won more than 100 design and business awards worldwide. OXO is frequently used as a case study about how a well-executed Universal Design philosophy can be a successful business strategy.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"text-decoration: underline\">About C. Donatiello Winery\u003c/span>\u003c/strong>: C. Donatiello Winery was founded by Chris Donatiello, a former wine and spirits sales manager from New York City who moved west to follow his dream. Winemaker Webster Marquez worked with C. Donatiello on its inaugural vintage in 2006 to create small-lot, site-specific Pinot Noir and Chardonnay with minimal interventions, allowing C. Donatiello wines to express the unique terroir of the vineyard. For more information, call 707.431.4442. Please visit C. Donatiello Winery online at \u003ca title=\"http://www.cdonatiello.com/\" href=\"http://www.cdonatiello.com/\">www.cdonatiello.com\u003c/a> or on \u003ca title=\"http://www.facebook.com/pages/C-Donatiello-Winery/18618710948\" href=\"http://www.facebook.com/pages/C-Donatiello-Winery/18618710948\">Facebook\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003cspan style=\"text-decoration: underline\">About American Public Television\u003c/span>\u003c/strong>\u003cspan style=\"text-decoration: underline\">:\u003c/span> American Public Television (APT) has been a leading distributor of high-quality, top-rated programming to America’s public television stations since 1961. In 2010, APT distributed nearly half of the top 100 highest-rated public television titles. Among its 300 new program titles per year are prominent documentaries, news and current affairs programs, dramatic series, how-to programs, children’s series and classic movies, including \u003cem>For Love of Liberty: The Story of America’s Black Patriots, A Ripple of Hope, Rick Steves' Europe, Newsline, Globe Trekker, Simply Ming, America's Test Kitchen From Cook’s Illustrated, Lidia's Italy, P. Allen Smith's Garden Home, Murdoch Mysteries, Doc Martin, Rosemary & Thyme, The Rat Pack: Live and Swingin’, Johnny Mathis: Wonderful, Wonderful! and John Denver: The Wildlife Concert.\u003c/em> APT also licenses programs internationally through its APT Worldwide service. In 2006, APT launched Create® – the TV channel featuring the best of public television's lifestyle programming. APT is also a partner in the WORLD℠ channel expansion project including its web presence at WORLDcompass.org. For more information about APT’s programs and services, visit \u003ca href=\"http://www.APTonline.org\" target=\"_blank\">APTonline.org\u003c/a>. For more information on Create, visit \u003ca href=\"http://www.CreateTV.com\" target=\"_blank\">CreateTV.com\u003c/a>.\u003c/p>\n\u003cp style=\"text-align: center\">###\u003c/p>\n\u003cp>Media Contact: Scott Walton\u003c/p>\n\u003cp>Tel: 415.553.2145, swalton@kqed.org\u003c/p>\n\u003cp>Meredith Gandy\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>Tel: 415.553.2116, mgandy@kqed.org\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/pressroom/169/master-chef-jacques-pepin-debuts-new-public-television-series-and-book","authors":["11462"],"categories":["pressroom_60","pressroom_40"],"tags":["pressroom_155","pressroom_286"],"label":"pressroom"}},"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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