Tom Llewellyn, a volunteer with the Proposition 37 campaign, chants at a rally in Santa Cruz on Nov. 4, 2012, two days before the election. Prop 37 lost with 49 percent of the vote. Credit: Gabriela Quirós, KQED

Genetically engineered foods, also referred to as genetically modified organisms (GMO), genetically modified foods or biotech foods, has sparked plenty of debate in recent years. Last November, California voters failed to pass Proposition 37, which would have required all genetically engineered foods to be labeled in the state. But Senator Barbara Boxer and Congressman Peter DeFazio are introducing a bill that would require similar labeling by the FDA. Their joint statement says, “According to surveys, more than 90 percent of Americans support the labeling of genetically engineered foods. In fact, many consumers are surprised to learn that GE foods are not already labeled.”

This rice at UC Davis has been genetically engineered to tolerate the droughts that are already becoming more common with climate change. Credit: Gabriela Quirós, KQED

Gabriela Quirós, the producer of a special half-hour documentary, Next Meal: Engineering Food, commented via email about why this subject generates so much discussion with the public.

“Many people are very interested in knowing where their food comes from and how it’s made. In the particular case of genetically engineered crops, in the past 15 years, U.S. farmers have rapidly started growing genetically engineered crops to the point where about 90 percent of all the soybeans, cotton, corn and sugarbeets grown in the United States are now genetically engineered. But the farmers and the seed companies didn’t ask consumers what they thought about genetically engineered food – these seeds were just adopted like any other farming technology. And so I think that some consumers are wary, in part because there wasn’t much of a discussion before the technology was rolled out.”

In the course of producing Next Meal, which explores how genetically engineered crops are made as well as their benefits and drawbacks, Gabriela discovered more facts about a unique tomato: Flavr Savr.

“The Flavr Savr tomato was the first genetically engineered food to be sold to consumers. A company in Davis flipped a tomato gene around so that tomatoes would stay firm on the vine for longer. The idea was for the tomatoes to get flavorful but not become mushy when they were transported. What I didn’t know was that these tomatoes were very popular with consumers when they were first sold, in 1994. What made them disappear wasn’t opposition to the tomatoes; it was a series of bad business decisions by the company that designed them, and the fact that the genetic engineering didn’t quite work — the tomatoes didn’t stay firm for longer on the vine and ended up requiring careful transportation, just like any other tomato.”

The main challenge of working on the special was the enormous scope of the topic. “I would have liked to have more time. The documentary is 30 minutes long. Genetically engineered crops touch on science, of course, but also on environmental, legal and social issues, just to name a few. We didn’t have time to go as in-depth into some aspects of the story. That said, we did cover a lot of ground!”

UC Berkeley biologist Peggy Lemaux is genetically engineering sorghum to make it more easily digestible. Sorghum, a cereal related to corn, is a staple food for 300 million people in Africa. Credit: Arwen Curry, KQED

Gabriela also noted that one of her favorite moments was filming “the process of genetically engineering a cereal called sorghum, at UC Berkeley. I think viewers will enjoy this scene in the film. You see the little sorghum embryos being plucked out of the immature seeds.”

KQED Science on Google+ is hosting a Hangout on Air about genetically engineered food 5/8 at 11am (PST). Gabriela will be joined by UC Berkeley biologist Peggy Lemaux and UC Davis biologist Eduardo Blumwald. RSVP for the online round table discussion.

Watch the archived Google+ Hangout from 5/8/13:

And Next Meal: Engineering Food will premiere tomorrow night (5/8) on KQED Channel 9 at 7:30pm (PST). Starting on May 9, the program airs on PBS stations throughout California. In October, it airs again on KQED and on five PBS stations nationwide in Seattle, Wisconsin, Cleveland, North Carolina and Nebraska.

Watch Next Meal: Engineering Food online:

A precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height’s Holly Park in San Francisco.

This seriously cute video is the promo for author and BAB blogger Kim Laidlaw‘s new book Baby & Toddler On The Go: fresh, homemade foods for a busy life.

The book will be available April 30 and offers up 75 simple-to-prepare and easy-to-transport recipes made with fresh ingredients for the busy 4-month to 3-year-old child.

Kim Laidlaw took some time out to share information about her new book.

The toddler in the video is your daughter. How have you introduced her to your world of cooking and food?
Laidlaw: She has been watching me cook and bake since she was born, and now that she’s a bit older she is starting to “help” me cook and bake, which is a lot of fun. I also take her to the farmers’ market every Saturday morning and we talk about all the seasonal fruits and veggies and we try lots of samples. Oh, and we set up a little play kitchen in the kitchen so we can cook together.

What motivated you to write this book?
Laidlaw: I had just started to feed her solid food when I started writing the book, so I “learned” how to feed her by doing all the research and writing all the recipes for the book. Plus lots and lots of input from my mom and friends.

The book is designed to feed 4-month to 3-year-old children. How did you tailor your recipes nutritionally and tastewise to this age group?
Laidlaw: I did quite a lot of research, and also used the sister book Baby & Toddler Cookbook as my starting point. Then I just tried to get as many age-appropriate veggies, fruits, meats and dairy into the recipes to keep them healthy but friendly.

Author Kim Laidlaw and her daughter

Economically speaking, how do costs compare preparing fresh foods for kids versus buying healthy store bought alternatives?
Laidlaw: Well, I think if you can buy seasonal fruits and veggies you will save a lot of money, and many of the purees and minis can be made in bulk and frozen. Making your own food is definitely cheaper than buying individually-sized pre-packaged foods.

Sometimes kids are picky about eating diverse types of healthy food. What are 3 tips you can share with parents about teaching kids to be food-curious.

Laidlaw:
• Take your kids to the farmers’ market or the grocery store and let them help you pick things out that look good to them.
• Then, let them help you cook so they can see you making the things you picked out together.
• Finally, eat together at the table as much as you can (my daughter always wants to eat what I’m eating).

Take a Sneak Peek and Get Recipes

Disclosure: In addition to Kim Laidlaw being a BAB blogger she and her daughter are personal friends.

But there are plenty of Deaf Bay Area food lovers who aren’t chefs, and I recently took a dozen of them–software developers, college professors, actors and retired folk–on an only-in-sign-language tasting tour of Berkeley’s Gourmet Ghetto through Edible Excursions.

I’ve been leading Edible Excursions tours of San Francisco Japantown for the general public since last summer, and recently added ASL–only tours for members of the local Deaf community. (Because ASL is a separate language, with its own grammar, one can’t speak English and simultaneously sign ASL.) Since the Berkeley culinary romp was my third ASL tour, I knew from experience that I would be breaking a rule of politeness in Deaf culture and added the following warning during my intro speech in front of Shattuck Avenue’s Cheese Board.

Due to our tightly planned schedule tasting tidbits at nine places in three hours, I explained that I was going to have to rush the group from one spot to another. In Deaf Culture, despite the advances of email, video phones and texting, face-to-face communication in expressive ASL often has top priority and thus it is considered rude to interrupt signed conversations. In the interest of maximal food appreciation, however, the Deaf foodies replied to my rudeness tip-off with amenable nods.

Saul’s deli delights, photo courtesy Alyce Reynolds

With that, we headed to Saul’s Deli, where a table was already set with glasses for what proved to be our first guessing game of the day. I told the group that this straw-colored soda was house-made, as was common in the heyday of New York delis in the early 20th century, when this flavor was touted for its health benefits. What is it? Ginger and vanilla were the first guesses. I shook my head no. Finally, a member of the group with a sensitive palate guessed correctly: celery seed soda.

Then, we were joined by Saul’s owner Peter Levitt and over succulent house-smoked pastrami sandwiches, he explained Saul’s mission to serve  locally made deli fare, as opposed to the former practice of flying in deli foods from New York.

Imperial Tea Court, photo courtesy Alyce Reynolds

Next, we ambled over to the Epicurious Garden complex and entered the regal Imperial Tea Court for a lecture on the history of tea with seven kinds to sniff and one to taste.

Chocolate heaven at Alegio, photo courtesy Ken Arcia

The most popular stop on the tour–not surprisingly–introduced the group to “the best chocolate in the world,” accordingly to Alegio’s co-owner Robbin Everson, which grows only on Sao Tome, a tiny island off the coast of West Africa. The series of nibbles of bars from 100% to 73 1/2% cacao was revelatory and sublime. Thanks to Everson’s expertise, the guests delighted in having all their questions answered. Two of the most surprising discoveries: Hershey’s bars contain only 10% cacao and there is no caffeine in chocolate–instead a stimulating compound called theobromine produces a different set of effects on the body.

On our way out of Epicurious Garden, we made a quick stop at Soop for some warming Thai Red lentil soup and I explained that owner Marc Kelly serves Swedish yellow split pea soup every Thursday to honor his Swedish mom’s national tradition.

Monica Roccino of Local Butcher, photo courtesy Ken Arcia

After a short walk down Shattuck Avenue, the group assembled in a large semi-circle (with sign language, everyone needs to be able to see) in front of The Local Butcher Shop. While they munched on the sandwich of the day, pork with onion, cabbage and BBQ sauce, I interpreted a fascinating lecture about whole animal butchery from co-owner Monica Roccino, after which she entertained questions. “What’s the most exotic meat you carry?” one person asked. Perhaps the questioner was hoping to find ostrich or reindeer on the menu. But Roccino explained that she and husband Adam’s commitment to local ranchers means that they only use animals raised within 150 miles, so the most exotic meat she could come up with was squab (pigeon).

Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson

In front of the Cheese Board Pizza Collective, I told the group how this worker-owned collective was inspired by an Israeli kibbutz, while they scarfed down the flavor of the day: zucchini, onions, mozzarella, feta cheese, and basil pesto.

After a shot of caffeine and history at the original Peet’s Coffee which started the gourmet coffee movement back in 1966, the group was more than ready to mellow out across the street at Vintage Wine, where owner Peter Eastlake described the three wines the group was about to sample from Healdsburg’s Preston Winery. But as I began interpreting in ASL, I had a momentary brain-freeze as I realized that common terms in the wine world, such as: “full-bodied,” “thick, round texture,” and “floral notes” were not the kind of phrases that usually come up in my daily courtroom interpreting. Thankfully, several Deaf guests were clearly wine connoisseurs and knew exactly what Peter was talking about. Reverence for the grape, it seems, transcends language.

And with a parting sweet scoop of gelato from Lush back in Epicurious Garden, the Deaf tour guests reflected on the satisfying aspects of the day: one enjoyed learning the history of many places she has frequented throughout her years as a foodie, another appreciated “discovering these awesome hidden gems in Berkeley and the stories behind them and learning about them in ASL,” and a third was so overcome with the delights of the day, he admitted, “I’m sign-less!”

Related Information:
Edible Excursions’ Gourmet Ghetto tours Thursdays and Saturdays  (stops may vary).

Alice Waters at the scene of the Chez Panisse fire on 3/8/13

Chez Panisse, Berkeley Shrine to Innovative Cuisine, Closed by Fire (KQED NewsFix)

Fire damages Chez Panisse restaurant in Berkeley (VIDEO) (abclocal.go.com)

Fire at Chez Panisse damages front of restaurant (Berkeleyside)

Fire Damages Chez Panisse (New York Times Diner’s Journal)

Fire damages Berkeley’s Chez Panisse (sfgate.com)

On scene at Chez Panisse fire. Damage very visible on front under dining alcove. twitter.com/berkeleyside/s…

— Berkeleyside (@berkeleyside) March 8, 2013

Berkeley fire investigators are examining possible cause of #ChezPanisse fire on scene. twitter.com/berkeleyside/s…

— Berkeleyside (@berkeleyside) March 8, 2013

Berkeley Fire Department at work on the scene of the Chez Panisse fire Friday morning at 8:45 a.m. (Berkeleyside)

Berkeley fire now leaving #ChezPanissescene. Fire Marshall says first signs indicate electrical fault caused fire twitter.com/berkeleyside/s…

— Berkeleyside (@berkeleyside) March 8, 2013

An emotional Alice Waters says Chez Panisse will reopen.She says she is shaken up.Glad no one inside. twitter.com/christies_nbc/…

— Christie Smith (@christies_nbc) March 8, 2013

Luckily no one hurt and the main structure of Chez Panisse in tact.Hope to reopen the Cafe next weekend. Thank you for the love + support

— Alice Waters (@AliceWaters) March 8, 2013

Chez Panisse Facebook update (3/19/13):

Thank you to the many friends of Chez Panisse who have offered their incredible support and council since the fire at the restaurant on March 8th.

Kip Mesirow, the original artisan builder of the restaurant, has flown out from Vermont and is leading a team of talented woodworkers to rebuild both porches and redesign the façade of the building. We have learned from the builders that we have to remove both the top and bottom porches on the front of the building. This means there will be a more significant demolition project ahead of us than we had originally anticipated, as well as many structural repairs that affect both upstairs and down.

All the staff is pitching in to help with the cleanup—we are cleaning and repainting every inch and working to get Chez Panisse back open again as quickly as possible. The opening dates for both the café and the restaurant are still to be determined. We are calling everyone personally to cancel all existing reservations, and we will post new updates as we receive additional information about the progress of the reconstruction.

We are so grateful to the city of Berkeley and our whole community of friends, family, and longtime patrons for their ongoing patience and generosity.

Most gratefully yours,
Alice and the Chez Panisse family

Sign outside Chez Panisse 3/20/13. Photo: Wendy Goodfriend

Chez Panisse fire damage – photo taken 3/20/13. Photo: Wendy Goodfriend

Chez Panisse Facebook update (3/22/13):

To all the friends of Chez Panisse,

Thank you to all of you for your continued faith in Chez Panisse as we move forward into the next phase of rebuilding after the fire on March 8th.

The big question, of course, is: When will Chez Panisse reopen? Right now we are feeling confident that the first week of June is a realistic opening date for both café and restaurant. We had considered whether it would be possible to open the café earlier with construction still going on, but have decided to complete all construction work before opening. This will allow the builders unfettered access to the building without having to open the café on a daily basis—which would have slowed their work considerably. We are, of course, working as quickly as possible and may be able to open earlier; we will update as the rebuilding progresses.

We feel very fortunate to have such a passionate and motivated community behind us, and extend our thanks to the many individuals and businesses who have so generously offered their support in the cleanup and restoration process. We are all looking forward to reopening for the summer!

With all our gratitude,
Alice and the Chez Panisse family

Plop a heart-shaped marshmallow on top of some chocolate and a graham cracker, light it on fire and you are set! It is that easy. And that tasty!

Ingredients:
• 3 graham crackers, broken in half
• 1 milk chocolate bar, broken into chunks
• 6 homemade marshmallow hearts

Instructions:
1. What is a Valentine’s Day recipe without heart-shaped things? So, we are going to use heart-shaped marshmallows. Using a heart-shaped cookie cutter, cut a marshmallow cake into tiny little hearts. See my recipe for old-fashioned marshmallows to learn how to make that cake.

2. Now line a baking sheet with parchment paper and place the graham crackers on it, evenly spaced.

3. Place a chunk of chocolate on top of each graham cracker, sneaking a few nibbles for yourself, of course.

4. Place the baking sheet in the broiler for about 60 seconds, making sure not to burn the crackers like I did. Oops! You want the chocolate to be melted enough that it is warm and gooey but not dripping all over the place.

5. Remove the baking sheet and place a marshmallow atop each s’mores-to-be, pushing it gently into the gooey chocolate.

6. Using a cooking torch, brûlée each marshmallow until it is nice and toasty. Seriously, I don’t think there is a better smell than toasting marshmallows. It’s intoxicating!

Enjoy!

That said, I am not sure the vegan or vegetarian ones are much better for me (or you). They are pumped full of things I cannot pronounce and to me, that is just as bad. So here you go…old-fashioned marshmallows.

And let me just add this, I toasted one of these babies with a cooking torch and OH MY GOD, there is nothing better than a fresh marshmallow toasted–to die for! Oh, and stay on the look out, this recipe is the beginning. I will be using these marshmallows for my Valentine’s Day recipe which is coming out tomorrow. It’s dripping with warm chocolate and oozing with gooey marshmallow.

Ingredients:
• 2 tablespoons gelatin (2 envelopes Knox)
• 1 cup cold water, divided
• 2 cups granulated sugar
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract

Instructions:
1. In a small bowl, combine the gelatin and half of the water. This part is pretty disgusting. The powdered gelatin gels rather quickly and you are left with this transparent, yet yellowish, substance that doesn’t move. It doesn’t even jiggle. Seriously, the smartest thing Jell-O ever did was having people skip this step. It would’ve taken a lot more than Bill Cosby to sell this stuff if they hadn’t.

2. Take a cookie sheet or cutting board and cover it with a thin layer of the powdered sugar. I might add that there is really no better way to dirty a clean kitchen than making marshmallows. Seriously! Powdered sugar and gooey marshmallow cream get everywhere. And just when you think you’ve cleaned it all up, it pops up like a week later.

3. In a medium sauce pan, combine the granulated sugar and the remaining water and cook it over a medium heat until the sugar is fully dissolved.

4. Add in gelatin (this stuff is gross!) and bring the mixture to a boil over a medium high heat, then removing it from the burner. Be careful, this stuff puffs up when it boils and if you don’t keep an eye on it, you’ll have a hot mess on your hands in no time–literally.

5. Add in the salt and vanilla extract.

6. Transfer the mixture to a stand mixer and whisk it on low for about a minute or two. This is to cool the mixture as you should see a lot of steam exiting the mixing bowl.

7. When the amount of steam leaving the mixing bowl has subsided a bit, turn the speed up to full throttle. Do this for about 10 minutes, or until the mixture has doubled in size. You’ll know it is done because it will be very thick and creamy but not so stiff you cannot work with it.

8. Pour the mixture onto the sugar-covered flat surface and let it cool. When it has cooled it will be tacky but not fully stick to your finger. At this point, dust the surface with the remaining powdered sugar.

9. Now cut the marshmallow into whatever shapes you like. More often then not, squares are the best as they will waste the least amount of marshmallow but I used a cookie cutter this time around. I will be making heart-shaped ones for my Valentine’s Day recipe.

Enjoy!

Instead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It’s perfect for winter. It’s also perfect for the Big Game as there isn’t a food or snack it won’t go with.

Recipe: Roasted Grapefruit & Habanero Margarita

Ingredients:
• 6 grapefruits (3 cups juiced, remaining for garnish)
• 1 cup of tequila
• 1 habanero pepper
• 4 limes (2 for juicing, 2 for garnish)
• 1/4 cup Grand Marnier
• Salt for the glasses

Instructions:
1. Halve the habanero pepper. Now, be careful doing this because these little babies can burn. Do not rub your eyes or any other sensitive area without washing your hands thoroughly first.

2. Add the habanero slices to the tequila and let it steep for about three hours, or longer if you really want a kick!

3. Slice five of the grapefruits in half and place them on a baking sheet. Place them in the broiler for about 10 minutes, or until the skins have roasted and shriveled and the pink flesh becomes charred.

4. Remove the grapefruit and let them cool. When they are just warm to the touch, juice them and place the juice in the fridge to cool.

5. Once the tequila is ready, combine it along with the grapefruit juice, the juice of two limes, the grand marnier and the remaining fruit, cut into slices.

Serve the margarita on the rocks in salt rimmed glasses and enjoy!

Of course, you can season them anyway you want, really. Use this curry seasoning just as a suggestion but maybe try this Coffee and Chili mix or this Maple and Sea Salt? And go Niners!

Recipe: Roasted Curry Chickpeas

Ingredients:
• 1 15 ounce can of chickpeas
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1/2 teaspoon coriander
• 1 teaspoon salt

Instructions:

1. Preheat the oven to 400 degrees F.

2. Strain the chickpeas and rinse them clean. You don’t want any of the liquid they were packed in to remain.

3. Place a paper towel on a flat surface and spread the chickpeas onto it so that they are a single layer. Place another towel on top of them, rolling them around, until they are completely dry.

4. Toss the chickpeas with olive oil and then place them on a baking sheet lined with parchment paper.

5. Roast them for about 40 minutes until they are a deep golden brown and very crunchy, making sure to not burn them.

6. Combine all of the spices plus the salt into a bowl large enough to hold the chickpeas.

7 Add the chickpeas and toss until they are fully coated.

Enjoy!

Recipe: Frosty Mexican Bulldog Margarita

Ingredients:
• 5 cups of ice, more depending on desired thickness
• 1 cup tequila
• 1/2 cup Grand Marnier
• 5 limes
• 1 orange
• 1 cup simple syrup
• 4 bottles of Corona beer, ice cold
• 1/3 cup coarse salt
• More limes for garnish

Instructions:

1. Place limes and the orange–which should be at room temperature–on the counter and roll them with your hand, back and forth, while applying pressure. Be careful, you don’t want to break them open, do it semi-gently. They’ll feel like a semi-filled water balloon when ready. This way the citrus will yield more liquid when you juice them.

2. Juice the limes and the orange in a large measuring cup, then add in the tequila, Grand Marnier, and simple syrup. Mix together.

3. Pour the salt into a shallow bowl. Using one of the juiced limes, swipe the outer rim of one of your glasses. Swivel the glass upside down in the salt until the rim is covered. Repeat for each glass.

4. Add a heaping cup of ice to the blender and just enough of the margarita mixture so that the ice is not covered. Blend, adding more ice or margarita mix until the desired thickness is achieved.

4. Pour the frozen margarita into a salt-rimmed glass, pop open a Corona, and place it upside down in the glass, submerging it into the margarita. Repeat for each glass.

Now get that party started and enjoy!

And the fact that they are made with beer and cheese doesn’t hurt either.

Recipe: Beer and Gouda Fried Risotto Balls (Arancini)

Ingredients:
• Scant 1 1/4 cup arborio rice
• 3 cups beer, Scotch Ale style
• 1 1/2 cup vegetable broth
• 1 cup Parmesan cheese, shredded
• 1/4 cup sweet onion, minced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 2 teaspoons of salt
• 12 1/4-inch cubes of Gouda cheese
• 2 eggs
• 1/3 cup of flour
• 1/2 cup bread crumbs
• Vegetable oil
• Marinara sauce for dipping

Instructions:

1. In a very large pan, heat the olive oil over a medium-low heat until the oil’s surface shimmers.

2. Add the garlic and onion. Cook until they are just aromatic, about a minute or two.

3. Add in the rice and mix it well so that it is lightly covered in oil. Warm the rice for a couple of minutes. Do not allow it to brown.

4. Add the vegetable broth to the rice and about 1/2 cup of the beer, and bring it to a boil.

5. Add in the salt, reduce to a low simmer, cooking the liquid down.

6. When the liquid has almost cooked down, add in another 1/2 cup or so of beer. Repeating until all of the liquid is used up and the rice is fully cooked.

7. Fold in the Parmesan cheese.

8. Let the risotto cool then place it in the refrigerator for at least an hour.

9. In one mixing bowl, beat the two eggs and whisk in the flour. In a separate bowl, add the bread crumbs. Also line a baking sheet with parchment paper.

10. Remove the risotto from the fridge and let’s make some balls! Place a small spoonful in the palm of your hand and using your finger, make an indentation. Place a cube of Gouda cheese in the pocket and roll the risotto into a ball, adding more if needed. You want to make sure the Gouda is completely surrounded by risotto. Then place it on the parchment paper.

11. After all twelve are made, put the baking sheet in the fridge and let it chill for about an hour.

12. Remove the tray from the fridge and then one at a time, dip the balls in the egg and flour mixture, removing any excess. Then roll them in the bread crumbs, placing them back on the parchment paper and placing it back in the fridge when done.

13. Bring vegetable oil to 375 degrees F and carefully fry the balls until golden brown, placing them on a drying rack when done.

Serve with marinara sauce and enjoy!