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As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_114770":{"type":"posts","id":"bayareabites_114770","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114770","score":null,"sort":[1484956741000]},"guestAuthors":[],"slug":"remembering-the-obamas-food-legacy","title":"Remembering the Obamas’ Food Legacy","publishDate":1484956741,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>It may not have been perfect, but over the last eight years, the Obama Administration took significant strides to promote local and healthy food, both in policy and practice. Riding the wave of public interest piqued by exposés like \u003cem>The Omnivore’s Dilemma\u003c/em> and \u003cem>Food Inc\u003c/em>., President Obama and the First Lady did more to further the causes of local agriculture, children’s health, and food safety than any administration of our generation.\u003c/p>\n\u003cp>And what other presidential family has \u003ca href=\"http://www.cnn.com/2015/10/15/politics/white-house-beekeeper-charlie-brandts/\" target=\"_blank\">kept bees at the White House\u003c/a>, \u003ca href=\"https://www.whitehouse.gov/blog/2012/09/01/ale-chief-white-house-beer-recipe\" target=\"_blank\">homebrewed\u003c/a>, \u003ca href=\"http://www.newyorker.com/culture/culture-desk/what-obama-has-meant-for-food\" target=\"_blank\">eaten \u003cem>bun cha\u003c/em> with Anthony Bourdain\u003c/a>, and \u003ca href=\"http://www.cnn.com/2014/10/15/health/michelle-obama-turnip-vine/\" target=\"_blank\">made turnips go viral\u003c/a>?\u003c/p>\n\u003cp>Some critics argue that the Obama Administration didn’t do enough, that it failed to take on \u003ca href=\"https://www.nytimes.com/interactive/2016/10/09/magazine/obama-administration-big-food-policy.html?_r=0\" target=\"_blank\">Big Food\u003c/a>, didn’t curb the use of \u003ca href=\"http://www.motherjones.com/tom-philpott/2012/04/fda-factory-farms-antibiotics\" target=\"_blank\">antibiotics\u003c/a>, and conceded on \u003ca href=\"http://www.motherjones.com/environment/2016/06/senate-deal-would-crush-vermonts-gmo-labeling-law\" target=\"_blank\">GMO labeling\u003c/a>. Still, the First Couple helped put local food on the national map and passed groundbreaking public health legislation in the face of fierce opposition from a formidable food industry lobby.\u003c/p>\n\u003cp>We have yet to see how these policies will weather the Trump administration, given the new president’s \u003ca href=\"http://www.foodandwaterwatch.org/news/corporate-states-america-industry-ties-trumps-cabinet-nominations\" target=\"_blank\">cabinet picks\u003c/a> and \u003ca href=\"https://www.nytimes.com/2016/08/09/us/politics/donald-trump-diet.html\" target=\"_blank\">taste for fast food\u003c/a>. The incoming team seems determined to \u003ca href=\"http://www.politico.com/tipsheets/morning-agriculture/2016/11/trump-teams-ag-talking-points-217390\" target=\"_blank\">undo Obama’s legacy\u003c/a> and roll back the last eight years of progress.\u003c/p>\n\u003cp>As we say farewell to the most food-forward administration in modern memory, here are a few of the Obamas’ major food milestones worth celebrating.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://en.wikipedia.org/wiki/White_House_Vegetable_Garden#Obama.E2.80.99s_vegetable_garden\" target=\"_blank\">White House Vegetable Garden\u003c/a>\u003c/strong>. Planted in 2009, Michelle Obama’s vegetable garden supplied hyperlocal veggies for the White House kitchen and a nearby soup kitchen, served as an educational resource for children, and was a powerful symbol of the First Lady’s priorities. The garden’s showcase of organic methods rankled big agriculture and pesticide companies, who saw the focus on sustainability as an affront to conventional methods. Last fall, Michelle took steps to (literally) \u003ca href=\"http://www.politico.com/story/2016/10/michelle-obama-garden-changes-white-house-229204\" target=\"_blank\">cement her garden’s legacy\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.letsmove.gov/\" target=\"_blank\">Let’s Move\u003c/a>\u003c/strong>. In 2010, President Obama established a Task Force on Childhood Obesity to develop a national action plan with the goal to “end childhood obesity within a generation.” In tandem, the First Lady launched Let’s Move, a public health campaign to encourage healthy school food, provide better nutrition information for parents, ensure healthy food access for all families, and promote physical activity. Through public appearances, she made \u003ca href=\"http://www.cnn.com/videos/politics/2015/03/25/michelle-obama-lets-move-origwx-ac.cnn\" target=\"_blank\">eating fruits and veggies fun\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_114790\" class=\"wp-caption aligncenter\" style=\"max-width: 1019px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.08-PM.png\" alt=\"President Barack Obama tours MogoOrganic farm with Agriculture Secretary Tom Vilsack, right, and Morgan Hoenig, left, in Mount Pleasant, Iowa, April 27, 2010.\" width=\"1019\" height=\"673\" class=\"size-full wp-image-114790\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.08-PM.png 1019w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.08-PM-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.08-PM-800x528.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.08-PM-768x507.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.08-PM-960x634.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.08-PM-240x159.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.08-PM-375x248.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.08-PM-520x343.png 520w\" sizes=\"(max-width: 1019px) 100vw, 1019px\">\u003cfigcaption class=\"wp-caption-text\">President Barack Obama tours MogoOrganic farm with Agriculture Secretary Tom Vilsack, right, and Morgan Hoenig, left, in Mount Pleasant, Iowa, April 27, 2010. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/obamawhitehouse/4608619243/in/faves-31364402@N08/\">Official White House Photo by Pete Souza\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.usda.gov/wps/portal/usda/knowyourfarmer?navid=kyf-kyf\" target=\"_blank\">Know Your Farmer, Know Your Food\u003c/a>\u003c/strong>. In 2009, Agriculture Secretary Tom Vilsack and Deputy Secretary Kathleen Merrigan launched “Know Your Farmer, Know Your Food,” a USDA-wide initiative to increase economic opportunities for local famers, and connect consumers with local food. The \u003ca href=\"https://www.usda.gov/wps/portal/usda/knowyourfarmer?navid=kyf-kyf\" target=\"_blank\">website\u003c/a> provided a centralized resource for USDA programs, loans, and research to support local and regional food systems. Since 2009, the USDA invested \u003ca href=\"https://medium.com/usda-results/new-markets-new-opportunities-strengthening-local-food-systems-and-organic-agriculture-17b529c5ea90\" target=\"_blank\">$1 billion in local and regional food projects\u003c/a>, and the number of farmers markets nearly \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/National%20Count%20of%20Operating%20Farmers%20Markets%201994-2016.jpg\" target=\"_blank\">doubled, from 4,685 to 8,669\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://en.wikipedia.org/wiki/Healthy,_Hunger-Free_Kids_Act_of_2010\" target=\"_blank\">Healthy, Hunger-Free Kids Act\u003c/a>\u003c/strong>. Signed into law in 2010, the HHFKA reauthorized the Child Nutrition Act, providing additional funding and setting new nutrition standards for free school lunches and breakfasts. Advanced by Michelle Obama in her fight against childhood obesity, the bill required more fruits, vegetables, and whole grains on lunch trays and set maximums on salt, sugar, and fat. The bill is overdue for reauthorization, and advocates worry that it will be \u003ca href=\"http://civileats.com/2016/11/11/how-hungry-kids-will-fare-under-trump/\" target=\"_blank\">gutted under the new administration\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.choosemyplate.gov/\" target=\"_blank\">MyPlate\u003c/a>\u003c/strong>. With the introduction of MyPlate in 2011, the USDA replaced the outdated food pyramid, which had been criticized as confusing and flawed in its proportions. MyPlate aimed to present a new, clearer visual representation of a healthy diet, which elevated fruits and vegetables (which now take up half of the plate), while reducing the emphasis on grains, meat, and dairy. It was praised as a step in the right direction, though critics said \u003ca href=\"https://www.scientificamerican.com/article/usda-food-plate/\" target=\"_blank\">it should have gone farther\u003c/a> to minimize meats, and it \u003ca href=\"https://twitter.com/chelliepingree/status/446389672134975488\" target=\"_blank\">contradicted\u003c/a> the USDA’s spending in crop subsidies.\u003c/p>\n\u003cfigure id=\"attachment_114792\" class=\"wp-caption aligncenter\" style=\"max-width: 1017px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.57-PM.png\" alt=\"President Barack Obama samples food outside Naan & Beyond, an Indian restaurant in Washington, D.C., June 9, 2014.\" width=\"1017\" height=\"676\" class=\"size-full wp-image-114792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.57-PM.png 1017w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.57-PM-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.57-PM-800x532.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.57-PM-768x510.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.57-PM-960x638.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.57-PM-240x160.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.57-PM-375x249.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.57-PM-520x346.png 520w\" sizes=\"(max-width: 1017px) 100vw, 1017px\">\u003cfigcaption class=\"wp-caption-text\">President Barack Obama samples food outside Naan & Beyond, an Indian restaurant in Washington, D.C., June 9, 2014. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/obamawhitehouse/14992317689/in/faves-31364402@N08/\">Official White House Photo by Pete Souza\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/\" target=\"_blank\">Food Safety Modernization Act\u003c/a>\u003c/strong>. Touted as “the most sweeping reform of our food safety laws in more than 70 years,” the FSMA (signed in 2011) gave the FDA more regulatory powers to shift the focus from response to prevention of food-borne illness.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.usda.gov/documents/usda-2014-farm-bill-highlights.pdf\" target=\"_blank\">Farm Bill 2014\u003c/a>\u003c/strong>. The Agricultural Act of 2014 included \u003ca href=\"http://sustainableagriculture.net/blog/2014-farm-bill-by-numbers/\" target=\"_blank\">some losses\u003c/a>, such as $8 billion in cuts to SNAP and nutrition and $6 billion to conservation programs. But there were some wins for local and sustainable food, including deepening investments in organic programs, specialty crops (like fruits and vegetables), farmers markets, and assistance for beginning and socially disadvantaged farmers and ranchers. It also created the Food Insecurity Nutrition Incentive grant program, which provided federal matching funds for SNAP (food stamp) recipients to buy more fruits and vegetables. As a result, \u003ca href=\"http://www.mercurynews.com/2016/06/28/farmers-market-program-aiming-to-help-low-income-california-families-gets-new-life/\" target=\"_blank\">double-up programs like Market Match\u003c/a> have flourished at farmers markets (including \u003ca href=\"http://www.cuesa.org/article/market-match-now-available-cuesa-farmers-markets\" target=\"_blank\">CUESA’s markets\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm451237.htm\" target=\"_blank\">Trans fats ban\u003c/a>\u003c/strong>. In 2015, the FDA determined that partially hydrogenated oils (PHOs), the primary source of trans fats found in many industrially processed foods, are not “generally recognized as safe.” Under new rules, the FDA set a deadline for food manufacturers to phase out use of PHOs by June 2018, with the hope of preventing thousands of deaths from heart disease each year.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://obamawhitehouse.archives.gov/the-press-office/2016/05/20/white-house-and-fda-announce-modernized-nutrition-facts-label\" target=\"_blank\">Modernized nutrition facts label\u003c/a>\u003c/strong>. In 2016, the FDA approved the first overhaul of the nutrition facts label on processed foods in 20 years (set to go into effect in 2018). Added sugars will be listed on the new label, calories and servings will be displayed more prominently, and misleading serving sizes will be updated to reflect quantities that people actually eat.\u003c/p>\n\u003cblockquote>\u003cp>“Over the last four years, I’ve seen a shift. People who have never been on a farm are becoming interested in where their food comes from. Towns and neighborhoods that didn’t have regular access to fresh fruits and vegetables are getting them. Farmers and ranchers are tapping into new markets and keeping more money in their pockets by selling locally. And all across the country, innovative local food businesses are starting up and staffing up. Local food systems work for America: when we create opportunities for farmers and ranchers, our entire nation reaps the benefit.”\u003c/p>\n\u003cp>\u003ca href=\"https://medium.com/usda-results/new-markets-new-opportunities-strengthening-local-food-systems-and-organic-agriculture-17b529c5ea90#.poh2o882p\" target=\"_blank\"> — President Barack Obama\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cul>\n\u003cstrong>Further reading:\u003c/strong>\n\u003cli>\u003ca href=\"https://www.nytimes.com/interactive/2016/10/09/magazine/obama-administration-big-food-policy.html?_r=0\" target=\"_blank\">Why Did the Obamas Fail to Take on Big Agriculture?\u003c/a> (New York Times)\u003c/li>\n\u003cli>\u003ca href=\"http://www.forbes.com/sites/nancyhuehnergarth/2016/10/27/the-disheartening-divide-between-food-reform-realists-and-idealists/#766fb7da5312\" target=\"_blank\">The Disheartening Divide Between Food Reform Realists and Idealists\u003c/a> (Forbes)\u003c/li>\n\u003cli>\u003ca href=\"https://medium.com/usda-results/new-markets-new-opportunities-strengthening-local-food-systems-and-organic-agriculture-17b529c5ea90#.e56g3ivxe\" target=\"_blank\">New Markets, New Opportunities: Strengthening Local Food Systems and Organic Agriculture\u003c/a> (Medium)\u003c/li>\n\u003cli>\u003ca href=\"https://web.archive.org/web/20170117211732/https:/www.whitehouse.gov/administration/cabinet/exit-memos/united-states-department-agriculture\" target=\"_blank\">Exit Memo: United States Department of Agriculture\u003c/a> (USDA)\u003c/li>\n\u003cli>\u003ca href=\"https://mic.com/articles/164094/the-many-ways-the-obama-administration-changed-food-for-the-better#.NB5ibpAG7\" target=\"_blank\">The many ways the Obama administration changed food for the better\u003c/a> (Mic.com)\u003c/li>\n\u003cli>\u003ca href=\"http://fortune.com/2016/12/18/michelle-obama-healthy-food-legacy/\" target=\"_blank\">How a Trump Presidency Could Impact Michelle Obama’s Food Legacy\u003c/a> (Fortune)\u003c/li>\n\u003cli>\u003ca href=\"http://www.newyorker.com/culture/culture-desk/what-obama-has-meant-for-food\" target=\"_blank\">What Obama Has Meant for Food\u003c/a> (New Yorker)\u003c/li>\n\u003cp>\u003cem>Note that the above links were valid as of January 20, 2017. If you have trouble accessing any of the government sites above, try using the \u003c/em>\u003ca href=\"https://archive.org/web/\" target=\"_blank\">\u003cem>Wayback Machine\u003c/em>\u003c/a>.\n\u003c/p>\u003c/ul>\n\n","blocks":[],"excerpt":"It may not have been perfect, but over the last eight years, the Obama Administration took significant strides to promote local and healthy food, both in policy and practice.","status":"publish","parent":0,"modified":1484957505,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1228},"headData":{"title":"Remembering the Obamas’ Food Legacy | KQED","description":"It may not have been perfect, but over the last eight years, the Obama Administration took significant strides to promote local and healthy food, both in policy and practice.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"114770 https://ww2.kqed.org/bayareabites/?p=114770","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/01/20/remembering-the-obamas-food-legacy/","disqusTitle":"Remembering the Obamas’ Food Legacy","source":"Politics, Activism, Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","nprByline":"Brie Mazurek, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/cuesa/\">CUESA\u003c/a>","path":"/bayareabites/114770/remembering-the-obamas-food-legacy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It may not have been perfect, but over the last eight years, the Obama Administration took significant strides to promote local and healthy food, both in policy and practice. Riding the wave of public interest piqued by exposés like \u003cem>The Omnivore’s Dilemma\u003c/em> and \u003cem>Food Inc\u003c/em>., President Obama and the First Lady did more to further the causes of local agriculture, children’s health, and food safety than any administration of our generation.\u003c/p>\n\u003cp>And what other presidential family has \u003ca href=\"http://www.cnn.com/2015/10/15/politics/white-house-beekeeper-charlie-brandts/\" target=\"_blank\">kept bees at the White House\u003c/a>, \u003ca href=\"https://www.whitehouse.gov/blog/2012/09/01/ale-chief-white-house-beer-recipe\" target=\"_blank\">homebrewed\u003c/a>, \u003ca href=\"http://www.newyorker.com/culture/culture-desk/what-obama-has-meant-for-food\" target=\"_blank\">eaten \u003cem>bun cha\u003c/em> with Anthony Bourdain\u003c/a>, and \u003ca href=\"http://www.cnn.com/2014/10/15/health/michelle-obama-turnip-vine/\" target=\"_blank\">made turnips go viral\u003c/a>?\u003c/p>\n\u003cp>Some critics argue that the Obama Administration didn’t do enough, that it failed to take on \u003ca href=\"https://www.nytimes.com/interactive/2016/10/09/magazine/obama-administration-big-food-policy.html?_r=0\" target=\"_blank\">Big Food\u003c/a>, didn’t curb the use of \u003ca href=\"http://www.motherjones.com/tom-philpott/2012/04/fda-factory-farms-antibiotics\" target=\"_blank\">antibiotics\u003c/a>, and conceded on \u003ca href=\"http://www.motherjones.com/environment/2016/06/senate-deal-would-crush-vermonts-gmo-labeling-law\" target=\"_blank\">GMO labeling\u003c/a>. Still, the First Couple helped put local food on the national map and passed groundbreaking public health legislation in the face of fierce opposition from a formidable food industry lobby.\u003c/p>\n\u003cp>We have yet to see how these policies will weather the Trump administration, given the new president’s \u003ca href=\"http://www.foodandwaterwatch.org/news/corporate-states-america-industry-ties-trumps-cabinet-nominations\" target=\"_blank\">cabinet picks\u003c/a> and \u003ca href=\"https://www.nytimes.com/2016/08/09/us/politics/donald-trump-diet.html\" target=\"_blank\">taste for fast food\u003c/a>. The incoming team seems determined to \u003ca href=\"http://www.politico.com/tipsheets/morning-agriculture/2016/11/trump-teams-ag-talking-points-217390\" target=\"_blank\">undo Obama’s legacy\u003c/a> and roll back the last eight years of progress.\u003c/p>\n\u003cp>As we say farewell to the most food-forward administration in modern memory, here are a few of the Obamas’ major food milestones worth celebrating.\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>\u003ca href=\"https://en.wikipedia.org/wiki/White_House_Vegetable_Garden#Obama.E2.80.99s_vegetable_garden\" target=\"_blank\">White House Vegetable Garden\u003c/a>\u003c/strong>. Planted in 2009, Michelle Obama’s vegetable garden supplied hyperlocal veggies for the White House kitchen and a nearby soup kitchen, served as an educational resource for children, and was a powerful symbol of the First Lady’s priorities. The garden’s showcase of organic methods rankled big agriculture and pesticide companies, who saw the focus on sustainability as an affront to conventional methods. Last fall, Michelle took steps to (literally) \u003ca href=\"http://www.politico.com/story/2016/10/michelle-obama-garden-changes-white-house-229204\" target=\"_blank\">cement her garden’s legacy\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.letsmove.gov/\" target=\"_blank\">Let’s Move\u003c/a>\u003c/strong>. In 2010, President Obama established a Task Force on Childhood Obesity to develop a national action plan with the goal to “end childhood obesity within a generation.” In tandem, the First Lady launched Let’s Move, a public health campaign to encourage healthy school food, provide better nutrition information for parents, ensure healthy food access for all families, and promote physical activity. Through public appearances, she made \u003ca href=\"http://www.cnn.com/videos/politics/2015/03/25/michelle-obama-lets-move-origwx-ac.cnn\" target=\"_blank\">eating fruits and veggies fun\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_114790\" class=\"wp-caption aligncenter\" style=\"max-width: 1019px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.08-PM.png\" alt=\"President Barack Obama tours MogoOrganic farm with Agriculture Secretary Tom Vilsack, right, and Morgan Hoenig, left, in Mount Pleasant, Iowa, April 27, 2010.\" width=\"1019\" height=\"673\" class=\"size-full wp-image-114790\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.08-PM.png 1019w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.08-PM-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.08-PM-800x528.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.08-PM-768x507.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.08-PM-960x634.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.08-PM-240x159.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.08-PM-375x248.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.08-PM-520x343.png 520w\" sizes=\"(max-width: 1019px) 100vw, 1019px\">\u003cfigcaption class=\"wp-caption-text\">President Barack Obama tours MogoOrganic farm with Agriculture Secretary Tom Vilsack, right, and Morgan Hoenig, left, in Mount Pleasant, Iowa, April 27, 2010. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/obamawhitehouse/4608619243/in/faves-31364402@N08/\">Official White House Photo by Pete Souza\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.usda.gov/wps/portal/usda/knowyourfarmer?navid=kyf-kyf\" target=\"_blank\">Know Your Farmer, Know Your Food\u003c/a>\u003c/strong>. In 2009, Agriculture Secretary Tom Vilsack and Deputy Secretary Kathleen Merrigan launched “Know Your Farmer, Know Your Food,” a USDA-wide initiative to increase economic opportunities for local famers, and connect consumers with local food. The \u003ca href=\"https://www.usda.gov/wps/portal/usda/knowyourfarmer?navid=kyf-kyf\" target=\"_blank\">website\u003c/a> provided a centralized resource for USDA programs, loans, and research to support local and regional food systems. Since 2009, the USDA invested \u003ca href=\"https://medium.com/usda-results/new-markets-new-opportunities-strengthening-local-food-systems-and-organic-agriculture-17b529c5ea90\" target=\"_blank\">$1 billion in local and regional food projects\u003c/a>, and the number of farmers markets nearly \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/National%20Count%20of%20Operating%20Farmers%20Markets%201994-2016.jpg\" target=\"_blank\">doubled, from 4,685 to 8,669\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://en.wikipedia.org/wiki/Healthy,_Hunger-Free_Kids_Act_of_2010\" target=\"_blank\">Healthy, Hunger-Free Kids Act\u003c/a>\u003c/strong>. Signed into law in 2010, the HHFKA reauthorized the Child Nutrition Act, providing additional funding and setting new nutrition standards for free school lunches and breakfasts. Advanced by Michelle Obama in her fight against childhood obesity, the bill required more fruits, vegetables, and whole grains on lunch trays and set maximums on salt, sugar, and fat. The bill is overdue for reauthorization, and advocates worry that it will be \u003ca href=\"http://civileats.com/2016/11/11/how-hungry-kids-will-fare-under-trump/\" target=\"_blank\">gutted under the new administration\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.choosemyplate.gov/\" target=\"_blank\">MyPlate\u003c/a>\u003c/strong>. With the introduction of MyPlate in 2011, the USDA replaced the outdated food pyramid, which had been criticized as confusing and flawed in its proportions. MyPlate aimed to present a new, clearer visual representation of a healthy diet, which elevated fruits and vegetables (which now take up half of the plate), while reducing the emphasis on grains, meat, and dairy. It was praised as a step in the right direction, though critics said \u003ca href=\"https://www.scientificamerican.com/article/usda-food-plate/\" target=\"_blank\">it should have gone farther\u003c/a> to minimize meats, and it \u003ca href=\"https://twitter.com/chelliepingree/status/446389672134975488\" target=\"_blank\">contradicted\u003c/a> the USDA’s spending in crop subsidies.\u003c/p>\n\u003cfigure id=\"attachment_114792\" class=\"wp-caption aligncenter\" style=\"max-width: 1017px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.57-PM.png\" alt=\"President Barack Obama samples food outside Naan & Beyond, an Indian restaurant in Washington, D.C., June 9, 2014.\" width=\"1017\" height=\"676\" class=\"size-full wp-image-114792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.57-PM.png 1017w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.57-PM-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.57-PM-800x532.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.57-PM-768x510.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.57-PM-960x638.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.57-PM-240x160.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.57-PM-375x249.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/Screen-shot-2017-01-20-at-3.35.57-PM-520x346.png 520w\" sizes=\"(max-width: 1017px) 100vw, 1017px\">\u003cfigcaption class=\"wp-caption-text\">President Barack Obama samples food outside Naan & Beyond, an Indian restaurant in Washington, D.C., June 9, 2014. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/obamawhitehouse/14992317689/in/faves-31364402@N08/\">Official White House Photo by Pete Souza\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/\" target=\"_blank\">Food Safety Modernization Act\u003c/a>\u003c/strong>. Touted as “the most sweeping reform of our food safety laws in more than 70 years,” the FSMA (signed in 2011) gave the FDA more regulatory powers to shift the focus from response to prevention of food-borne illness.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.usda.gov/documents/usda-2014-farm-bill-highlights.pdf\" target=\"_blank\">Farm Bill 2014\u003c/a>\u003c/strong>. The Agricultural Act of 2014 included \u003ca href=\"http://sustainableagriculture.net/blog/2014-farm-bill-by-numbers/\" target=\"_blank\">some losses\u003c/a>, such as $8 billion in cuts to SNAP and nutrition and $6 billion to conservation programs. But there were some wins for local and sustainable food, including deepening investments in organic programs, specialty crops (like fruits and vegetables), farmers markets, and assistance for beginning and socially disadvantaged farmers and ranchers. It also created the Food Insecurity Nutrition Incentive grant program, which provided federal matching funds for SNAP (food stamp) recipients to buy more fruits and vegetables. As a result, \u003ca href=\"http://www.mercurynews.com/2016/06/28/farmers-market-program-aiming-to-help-low-income-california-families-gets-new-life/\" target=\"_blank\">double-up programs like Market Match\u003c/a> have flourished at farmers markets (including \u003ca href=\"http://www.cuesa.org/article/market-match-now-available-cuesa-farmers-markets\" target=\"_blank\">CUESA’s markets\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fda.gov/NewsEvents/Newsroom/PressAnnouncements/ucm451237.htm\" target=\"_blank\">Trans fats ban\u003c/a>\u003c/strong>. In 2015, the FDA determined that partially hydrogenated oils (PHOs), the primary source of trans fats found in many industrially processed foods, are not “generally recognized as safe.” Under new rules, the FDA set a deadline for food manufacturers to phase out use of PHOs by June 2018, with the hope of preventing thousands of deaths from heart disease each year.\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>\u003ca href=\"https://obamawhitehouse.archives.gov/the-press-office/2016/05/20/white-house-and-fda-announce-modernized-nutrition-facts-label\" target=\"_blank\">Modernized nutrition facts label\u003c/a>\u003c/strong>. In 2016, the FDA approved the first overhaul of the nutrition facts label on processed foods in 20 years (set to go into effect in 2018). Added sugars will be listed on the new label, calories and servings will be displayed more prominently, and misleading serving sizes will be updated to reflect quantities that people actually eat.\u003c/p>\n\u003cblockquote>\u003cp>“Over the last four years, I’ve seen a shift. People who have never been on a farm are becoming interested in where their food comes from. Towns and neighborhoods that didn’t have regular access to fresh fruits and vegetables are getting them. Farmers and ranchers are tapping into new markets and keeping more money in their pockets by selling locally. And all across the country, innovative local food businesses are starting up and staffing up. Local food systems work for America: when we create opportunities for farmers and ranchers, our entire nation reaps the benefit.”\u003c/p>\n\u003cp>\u003ca href=\"https://medium.com/usda-results/new-markets-new-opportunities-strengthening-local-food-systems-and-organic-agriculture-17b529c5ea90#.poh2o882p\" target=\"_blank\"> — President Barack Obama\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cul>\n\u003cstrong>Further reading:\u003c/strong>\n\u003cli>\u003ca href=\"https://www.nytimes.com/interactive/2016/10/09/magazine/obama-administration-big-food-policy.html?_r=0\" target=\"_blank\">Why Did the Obamas Fail to Take on Big Agriculture?\u003c/a> (New York Times)\u003c/li>\n\u003cli>\u003ca href=\"http://www.forbes.com/sites/nancyhuehnergarth/2016/10/27/the-disheartening-divide-between-food-reform-realists-and-idealists/#766fb7da5312\" target=\"_blank\">The Disheartening Divide Between Food Reform Realists and Idealists\u003c/a> (Forbes)\u003c/li>\n\u003cli>\u003ca href=\"https://medium.com/usda-results/new-markets-new-opportunities-strengthening-local-food-systems-and-organic-agriculture-17b529c5ea90#.e56g3ivxe\" target=\"_blank\">New Markets, New Opportunities: Strengthening Local Food Systems and Organic Agriculture\u003c/a> (Medium)\u003c/li>\n\u003cli>\u003ca href=\"https://web.archive.org/web/20170117211732/https:/www.whitehouse.gov/administration/cabinet/exit-memos/united-states-department-agriculture\" target=\"_blank\">Exit Memo: United States Department of Agriculture\u003c/a> (USDA)\u003c/li>\n\u003cli>\u003ca href=\"https://mic.com/articles/164094/the-many-ways-the-obama-administration-changed-food-for-the-better#.NB5ibpAG7\" target=\"_blank\">The many ways the Obama administration changed food for the better\u003c/a> (Mic.com)\u003c/li>\n\u003cli>\u003ca href=\"http://fortune.com/2016/12/18/michelle-obama-healthy-food-legacy/\" target=\"_blank\">How a Trump Presidency Could Impact Michelle Obama’s Food Legacy\u003c/a> (Fortune)\u003c/li>\n\u003cli>\u003ca href=\"http://www.newyorker.com/culture/culture-desk/what-obama-has-meant-for-food\" target=\"_blank\">What Obama Has Meant for Food\u003c/a> (New Yorker)\u003c/li>\n\u003cp>\u003cem>Note that the above links were valid as of January 20, 2017. If you have trouble accessing any of the government sites above, try using the \u003c/em>\u003ca href=\"https://archive.org/web/\" target=\"_blank\">\u003cem>Wayback Machine\u003c/em>\u003c/a>.\n\u003c/p>\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/114770/remembering-the-obamas-food-legacy","authors":["byline_bayareabites_114770"],"categories":["bayareabites_11028","bayareabites_2090","bayareabites_10028","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_895","bayareabites_8718","bayareabites_11855","bayareabites_11838"],"featImg":"bayareabites_114794","label":"source_bayareabites_114770"},"bayareabites_80809":{"type":"posts","id":"bayareabites_80809","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80809","score":null,"sort":[1398294442000]},"guestAuthors":[],"slug":"obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy","title":"Obama Gets A Taste Of Jiro's 'Dream' Sushi In Name Of Diplomacy","publishDate":1398294442,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_80810\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/486220565_wide-5d6890de921ef640b887e2a9968bb4d20d97fc99.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/486220565_wide-5d6890de921ef640b887e2a9968bb4d20d97fc99.jpg\" alt=\"President Obama shakes hands with Japanese Prime Minister Shinzo Abe before a private dinner at Sukiyabashi Jiro restaurant in Tokyo on Wednesday. At Sukiyabashi Jiro, people pay a minimum $300 for 20 pieces of sushi chosen by the patron, Jiro Ono. Photo: Jim Watson/AFP/Getty Images\" width=\"1673\" height=\"941\" class=\"size-full wp-image-80810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Obama shakes hands with Japanese Prime Minister Shinzo Abe before a private dinner at Sukiyabashi Jiro restaurant in Tokyo on Wednesday. At Sukiyabashi Jiro, people pay a minimum $300 for 20 pieces of sushi chosen by the patron, Jiro Ono. Photo: Jim Watson/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/306227740/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/04/20140423_atc_obama_visits_jiro_to_try_sushi_diplomacy_in_japan.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/306227740/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy\">The Salt at NPR Food\u003c/a> (4/23/14)\u003c/p>\n\u003cp>President Obama kicked off the first leg of his tour of Asia Wednesday with some sushi diplomacy.\u003c/p>\n\u003cp>He dined with Japanese Prime Minister Shinzo at a revered and tiny temple of sushi in Tokyo called \u003ca href=\"http://www.sushi-jiro.jp/eng-index.html\">Sukiyabashi Jiro\u003c/a>. The subterranean restaurant, with just 10 seats at the counter, was made famous by the 2011 documentary, \u003ca href=\"http://www.npr.org/2012/03/16/148737187/cameras-follow-worlds-greatest-sushi-chef\">Jiro Dreams of Sushi\u003c/a>.\u003c/p>\n\u003cp>Obama emerged with a thumbs-up review. \"That's some good sushi right there,\" he said. \"It was terrific, thank you so much.\"\u003c/p>\n\u003cfigure id=\"attachment_80818\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-jiro-ono.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-jiro-ono.jpeg\" alt=\"Master sushi chef Jiro Ono shows off his famously soft hands, one of the secrets to his renowned sushi, in front of Ono's sushi restaurant, Sukiyabashi Jiro, in Tokyo, Japan. Located in the drab basement of an old Tokyo office building, Sukiyabashi Jiro is considered the best sushi shop in the world by major food critics. Photo: Everett Kennedy Brown/epa/Corbis\" width=\"300\" class=\"size-full wp-image-80818\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Master sushi chef Jiro Ono shows off his famously soft hands, one of the secrets to his renowned sushi, in front of Ono's sushi restaurant, Sukiyabashi Jiro, in Tokyo, Japan. Located in the drab basement of an old Tokyo office building, Sukiyabashi Jiro is considered the best sushi shop in the world by major food critics. Photo: Everett Kennedy Brown/epa/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>If you've ever seen the documentary, you know why: The sushi Obama had was carefully crafted by 89-year-old sushi master Jiro Ono.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"His sushi is the best in the world,\" says David Gelb, who directed the film. \"For someone who has a taste for true, pure Japanese sushi, I mean it's a place you kind of have to go to.\"\u003c/p>\n\u003cp>But for the many of us who haven't been lucky enough to grab one those 10 prized seats, Gelb joined \u003cem>All Things Considered's\u003c/em> Melissa Block, to talk about what it's like to dine at such a iconic place.\u003c/p>\n\u003cp>For starters, the restaurant is hidden in the basement of an office building and offers only one item on its menu — the \u003cem>omakase\u003c/em> course — which can cost between $300 and $400 per person. It consists of 20 pieces of sushi, prepared and served one at a time.\u003c/p>\n\u003cp>\"There are no appetizers, no rolls of any kind,\" Gelb says. \"It's purely his style of sushi, which is kind of the classic Tokyo style, which is basically just fish and rice and seasoning, maybe a soy sauce or \u003cem>a nikiri\u003c/em>, which is a kind of sweetened soy sauce.\"\u003c/p>\n\u003cp>And if you're fortunate enough to be one of Ono's costumers, don't even think about ordering off the menu – even if you are the president of the United States. \"The Jiro that I know would not change his sushi for anyone,\" Gelb says, adding that \"he just gives you what he feels is the best of the day.\"\u003c/p>\n\u003cp>And Ono really means the best. Every day, for instance, Ono massages the octopus he's planning to serve for an hour.\u003c/p>\n\u003cp>\"The octopuses that he gets are trolling the seafloor, eating clams and other delicious shellfish,\" Gelb says. \"And so he's getting the octopus that has the best diet and then he massages it – or has his apprentices massage it, because he's getting on in the years – to bring out the best flavors.\u003c/p>\n\u003cfigure id=\"attachment_80811\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-9272dbec8b51d3c42014f22f2255754bc4991454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-9272dbec8b51d3c42014f22f2255754bc4991454.jpg\" alt=\"Sashimi from Sukiyabashi Jiro restaurant in Tokyo. Photo: Leon Brocard/Flickr\" width=\"300\" class=\"size-full wp-image-80811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sashimi from Sukiyabashi Jiro restaurant in Tokyo. Photo: Leon Brocard/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>That's because to Ono, making sushi is more than just a job; it's an art form, an obsession, even. In the film, he tells Gelb that he'd wake up in the middle of the night and dreams that he'd have visions of sushi.\u003c/p>\n\u003cp>\"His philosophy of work, where it's about finding a routine and mastering that craft, it applies to any kind of art,\" he adds.\u003c/p>\n\u003cp>So you can imagine, eating in front of such a meticulous artist can get a bit intimidating.\u003c/p>\n\u003cp>\"The first time that I ate there, I was very nervous,\" Gelb tells Block. \"I mean the man is a living legend, and he watches, and he observes the customers very closely, and it so it can be a nerve-wracking experience.\"\u003c/p>\n\u003cp>But, he says, the sushi is so good that the tension melts away.\u003c/p>\n\u003cp>\"The restaurant is very quiet; there's no music or anything,\" Gelb adds. \"There's just the sound of the fountain and you kind of got into this sushi trance, and it's quite an amazing experience.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"President Barack Obama stopped by the iconic sushi restaurant featured in the 2012 documentary \"Jiro Dreams of Sushi.\" Director David Gelb says eating there is both an amazing and nerve-wracking experience.","status":"publish","parent":0,"modified":1398294442,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":765},"headData":{"title":"Obama Gets A Taste Of Jiro's 'Dream' Sushi In Name Of Diplomacy | KQED","description":"President Barack Obama stopped by the iconic sushi restaurant featured in the 2012 documentary "Jiro Dreams of Sushi." Director David Gelb says eating there is both an amazing and nerve-wracking experience.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"80809 http://blogs.kqed.org/bayareabites/?p=80809","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/23/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy/","disqusTitle":"Obama Gets A Taste Of Jiro's 'Dream' Sushi In Name Of Diplomacy","nprByline":"NPR Staff","nprStoryId":"306227740","nprApiLink":"http://api.npr.org/query?id=306227740&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/04/23/306227740/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy?ft=3&f=306227740","nprRetrievedStory":"1","nprPubDate":"Wed, 23 Apr 2014 18:42:00 -0400","nprStoryDate":"Wed, 23 Apr 2014 18:19:00 -0400","nprLastModifiedDate":"Wed, 23 Apr 2014 18:42:10 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/04/20140423_atc_obama_visits_jiro_to_try_sushi_diplomacy_in_japan.mp3?orgId=1&topicId=1053&ft=3&f=306227740","nprAudioM3u":"http://api.npr.org/m3u/1306238567-a8c378.m3u?orgId=1&topicId=1053&ft=3&f=306227740","path":"/bayareabites/80809/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/04/20140423_atc_obama_visits_jiro_to_try_sushi_diplomacy_in_japan.mp3?orgId=1&topicId=1053&ft=3&f=306227740","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80810\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/486220565_wide-5d6890de921ef640b887e2a9968bb4d20d97fc99.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/486220565_wide-5d6890de921ef640b887e2a9968bb4d20d97fc99.jpg\" alt=\"President Obama shakes hands with Japanese Prime Minister Shinzo Abe before a private dinner at Sukiyabashi Jiro restaurant in Tokyo on Wednesday. At Sukiyabashi Jiro, people pay a minimum $300 for 20 pieces of sushi chosen by the patron, Jiro Ono. Photo: Jim Watson/AFP/Getty Images\" width=\"1673\" height=\"941\" class=\"size-full wp-image-80810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">President Obama shakes hands with Japanese Prime Minister Shinzo Abe before a private dinner at Sukiyabashi Jiro restaurant in Tokyo on Wednesday. At Sukiyabashi Jiro, people pay a minimum $300 for 20 pieces of sushi chosen by the patron, Jiro Ono. Photo: Jim Watson/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/306227740/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/04/20140423_atc_obama_visits_jiro_to_try_sushi_diplomacy_in_japan.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/306227740/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy\">The Salt at NPR Food\u003c/a> (4/23/14)\u003c/p>\n\u003cp>President Obama kicked off the first leg of his tour of Asia Wednesday with some sushi diplomacy.\u003c/p>\n\u003cp>He dined with Japanese Prime Minister Shinzo at a revered and tiny temple of sushi in Tokyo called \u003ca href=\"http://www.sushi-jiro.jp/eng-index.html\">Sukiyabashi Jiro\u003c/a>. The subterranean restaurant, with just 10 seats at the counter, was made famous by the 2011 documentary, \u003ca href=\"http://www.npr.org/2012/03/16/148737187/cameras-follow-worlds-greatest-sushi-chef\">Jiro Dreams of Sushi\u003c/a>.\u003c/p>\n\u003cp>Obama emerged with a thumbs-up review. \"That's some good sushi right there,\" he said. \"It was terrific, thank you so much.\"\u003c/p>\n\u003cfigure id=\"attachment_80818\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-jiro-ono.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-jiro-ono.jpeg\" alt=\"Master sushi chef Jiro Ono shows off his famously soft hands, one of the secrets to his renowned sushi, in front of Ono's sushi restaurant, Sukiyabashi Jiro, in Tokyo, Japan. Located in the drab basement of an old Tokyo office building, Sukiyabashi Jiro is considered the best sushi shop in the world by major food critics. Photo: Everett Kennedy Brown/epa/Corbis\" width=\"300\" class=\"size-full wp-image-80818\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Master sushi chef Jiro Ono shows off his famously soft hands, one of the secrets to his renowned sushi, in front of Ono's sushi restaurant, Sukiyabashi Jiro, in Tokyo, Japan. Located in the drab basement of an old Tokyo office building, Sukiyabashi Jiro is considered the best sushi shop in the world by major food critics. Photo: Everett Kennedy Brown/epa/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>If you've ever seen the documentary, you know why: The sushi Obama had was carefully crafted by 89-year-old sushi master Jiro Ono.\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>\"His sushi is the best in the world,\" says David Gelb, who directed the film. \"For someone who has a taste for true, pure Japanese sushi, I mean it's a place you kind of have to go to.\"\u003c/p>\n\u003cp>But for the many of us who haven't been lucky enough to grab one those 10 prized seats, Gelb joined \u003cem>All Things Considered's\u003c/em> Melissa Block, to talk about what it's like to dine at such a iconic place.\u003c/p>\n\u003cp>For starters, the restaurant is hidden in the basement of an office building and offers only one item on its menu — the \u003cem>omakase\u003c/em> course — which can cost between $300 and $400 per person. It consists of 20 pieces of sushi, prepared and served one at a time.\u003c/p>\n\u003cp>\"There are no appetizers, no rolls of any kind,\" Gelb says. \"It's purely his style of sushi, which is kind of the classic Tokyo style, which is basically just fish and rice and seasoning, maybe a soy sauce or \u003cem>a nikiri\u003c/em>, which is a kind of sweetened soy sauce.\"\u003c/p>\n\u003cp>And if you're fortunate enough to be one of Ono's costumers, don't even think about ordering off the menu – even if you are the president of the United States. \"The Jiro that I know would not change his sushi for anyone,\" Gelb says, adding that \"he just gives you what he feels is the best of the day.\"\u003c/p>\n\u003cp>And Ono really means the best. Every day, for instance, Ono massages the octopus he's planning to serve for an hour.\u003c/p>\n\u003cp>\"The octopuses that he gets are trolling the seafloor, eating clams and other delicious shellfish,\" Gelb says. \"And so he's getting the octopus that has the best diet and then he massages it – or has his apprentices massage it, because he's getting on in the years – to bring out the best flavors.\u003c/p>\n\u003cfigure id=\"attachment_80811\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-9272dbec8b51d3c42014f22f2255754bc4991454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/sushi-9272dbec8b51d3c42014f22f2255754bc4991454.jpg\" alt=\"Sashimi from Sukiyabashi Jiro restaurant in Tokyo. Photo: Leon Brocard/Flickr\" width=\"300\" class=\"size-full wp-image-80811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sashimi from Sukiyabashi Jiro restaurant in Tokyo. Photo: Leon Brocard/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>That's because to Ono, making sushi is more than just a job; it's an art form, an obsession, even. In the film, he tells Gelb that he'd wake up in the middle of the night and dreams that he'd have visions of sushi.\u003c/p>\n\u003cp>\"His philosophy of work, where it's about finding a routine and mastering that craft, it applies to any kind of art,\" he adds.\u003c/p>\n\u003cp>So you can imagine, eating in front of such a meticulous artist can get a bit intimidating.\u003c/p>\n\u003cp>\"The first time that I ate there, I was very nervous,\" Gelb tells Block. \"I mean the man is a living legend, and he watches, and he observes the customers very closely, and it so it can be a nerve-wracking experience.\"\u003c/p>\n\u003cp>But, he says, the sushi is so good that the tension melts away.\u003c/p>\n\u003cp>\"The restaurant is very quiet; there's no music or anything,\" Gelb adds. \"There's just the sound of the fountain and you kind of got into this sushi trance, and it's quite an amazing experience.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80809/obama-gets-a-taste-of-jiros-dream-sushi-in-name-of-diplomacy","authors":["byline_bayareabites_80809"],"categories":["bayareabites_63","bayareabites_2090","bayareabites_10916","bayareabites_2035","bayareabites_34","bayareabites_1807","bayareabites_1593"],"tags":["bayareabites_895","bayareabites_143","bayareabites_10289","bayareabites_10287","bayareabites_648","bayareabites_13284","bayareabites_336","bayareabites_10921"],"featImg":"bayareabites_80816","label":"bayareabites"},"bayareabites_78042":{"type":"posts","id":"bayareabites_78042","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78042","score":null,"sort":[1392173064000]},"guestAuthors":[],"slug":"after-23-years-your-waiter-is-ready-for-a-raise","title":"After 23 Years, Your Waiter Is Ready For A Raise","publishDate":1392173064,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78043\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/84610821-copy_wide-38e33acc41af52862244b00d5ca756bee04fdf55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/84610821-copy_wide-38e33acc41af52862244b00d5ca756bee04fdf55-1024x575.jpg\" alt=\"A Denny's waitress delivers breakfast to customers in Emeryville, Calif. The tipped minimum wage has been stuck at $2.13 since 1991. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78043\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Denny's waitress delivers breakfast to customers in Emeryville, Calif. The tipped minimum wage has been stuck at $2.13 since 1991. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272469496/after-23-years-your-waiter-is-ready-for-a-raise\">The Salt at NPR Food\u003c/a> (2/11/14)\u003c/p>\n\u003cp>When Woody Harrelson's character got hired as a bartender on \u003cem>Cheers,\u003c/em> he was so excited, he insisted on working for no more than the minimum wage. \"I'd work like a slave,\" he said, \"and, of course, I'd wash your car.\"\u003c/p>\n\u003cp>Most bar and restaurant workers would prefer to bring home a little more cash. They may be in luck.\u003c/p>\n\u003cp>As part of his plan to raise the minimum wage, President Obama has called for substantially increasing the base wage paid to tipped workers for the first time in decades.\u003c/p>\n\u003cp>\"It's easy to forget the overwhelming majority of tipped employees are low-income workers,\" says \u003ca href=\"http://www.demos.org/amy-traub\">Amy Traub\u003c/a>, senior policy analyst at Demos, a liberal research and advocacy group.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Democratic bill endorsed by Obama in his State of the Union address last month\u003cstrong> \u003c/strong>would raise the overall minimum wage in stages, from the current $7.25 to $10.10 an hour. Tipped workers — a group that includes waiters, bartenders and busboys — would see their base wages rise to $7.07 an hour.\u003c/p>\n\u003cp>That bill, like all legislation in Congress these days, faces an uncertain future. And its fiercest opposition comes from the National Restaurant Association.\u003c/p>\n\u003cp>For starters, the NRA argues, most tipped workers make more than the federal minimum of $2.13 an hour. And it's true: \u003ca href=\"http://www.dol.gov/whd/state/tipped.htm\" target=\"_blank\">Thirty-one states\u003c/a> mandate higher minimum tipped wages than the feds — though those mandates vary widely. In Arkansas, for example, the minimum is $2.63, while in Washington and Oregon it's more than $9.\u003c/p>\n\u003cp>Even in states that haven't raised the tipped minimum, restaurants are required to make up any shortfall between $2.13 and the regular minimum wage that isn't covered by tips.\u003c/p>\n\u003cp>\"Tipped employees at restaurants are among the highest-paid employees in the establishment, regularly earning $16 to $22 an hour,\" says Scott DeFife, executive vice president for policy and government affairs at the NRA. \"Nobody is making $2.13 an hour,\" he adds.\u003c/p>\n\u003cp>But labor advocates take issue with \u003ca href=\"http://www.restaurant.org/Downloads/PDFs/News-Research/20131112_Min_Wage_Issue_Brief\" target=\"_blank\">the NRA's numbers\u003c/a>. In 2012, the median income for food and beverage serving workers was $8.84 per hour, \u003ca href=\"http://www.bls.gov/ooh/food-preparation-and-serving/food-and-beverage-serving-and-related-workers.htm\" target=\"_blank\">according\u003c/a> to the Bureau of Labor Statistics. The bulk of tipped workers are barely making ends meet, advocates say.\u003c/p>\n\u003cblockquote>\n\u003cdiv align=\"center\">\u003cstrong>States Where Servers Have The Highest Base Wages\u003c/strong>\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/tipped-minimum-wage-300.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/tipped-minimum-wage-300.png\" alt=\"Tipped minimum wage (per hour)\" width=\"500\" class=\"aligncenter size-full wp-image-78047\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Notes\u003c/strong>\u003cbr>\nNevada's tipped minimum wage is $7.25 for workers who have employer-provided health insurance. It is $8.25 for those without such a benefit.\u003cbr>\nSource: U.S. Department of Labor\u003cbr>\nCredit: NPR\u003c/p>\u003c/blockquote>\n\u003cp>\"\u003ca href=\"http://s1.epi.org/files/page/-/BriefingPaper297.pdf\" target=\"_blank\">Seventy percent are women\u003c/a> who work at places like IHOP and Red Lobster,\" says Saru Jayaraman, co-director of Restaurant Opportunities Centers United, which is pushing for higher wages. \"They use food stamps at double the rate of the rest of the workforce.\"\u003c/p>\n\u003cp>In seven states, mostly in the West, restaurants have to pay their workers the prevailing minimum wage, which is a good deal more than $2.13. Similar requirements are pending in the Pennsylvania and Florida legislatures, while voters will weigh in on the issue through ballot measures in a handful of other states and cities this year.\u003c/p>\n\u003cp>DeFife warns that increasing the base salary of servers and other tipped workers will lead to less hiring, as well as possible tensions in-house. With waiters making more in base salary on top of tips, the nontipped folks in the kitchen might feel shortchanged.\u003c/p>\n\u003cp>\"We already have a disparity between the front of the house and the back of the house,\" DeFife says. \"For proper restaurant operations, you want to keep as good a balance as you can. You don't want to increase the disparity.\"\u003c/p>\n\u003cp>But even if wages do go up, labor proponent Traub argues that employers won't pass on all the costs to their customers.\u003c/p>\n\u003cp>\"Studies have found that when you pay higher wages, employees are more productive and turnover drops,\" she says, \"so you have people who are more experienced and can do a better job.\"\u003c/p>\n\u003cp>Of course, the restaurant industry, the \u003ca href=\"http://www.bls.gov/cps/minwage2012.htm\" target=\"_blank\">leading employer\u003c/a> of minimum-wage workers, always warns about the perils of raising their salaries.\u003c/p>\n\u003cp>But now it's possible to \u003ca href=\"http://www.irle.berkeley.edu/workingpapers/157-07.pdf\" target=\"_blank\">gauge some of\u003cstrong> \u003c/strong>these effects\u003c/a>, thanks to the range of base pay in different states with different rules.\u003c/p>\n\u003cp>\u003ca href=\"http://www.restaurant.org/Restaurant/media/Restaurant/SiteImages/News%20and%20Research/Forecast/2014/SalesGrowthMap2014.jpg\" target=\"_blank\">The NRA's own projections\u003c/a> show that restaurant sales are expected to grow this year at a rate exceeding the national average in at least some of the states with higher base wages, including California, Oregon and Nevada. And overall restaurant \u003ca href=\"http://www.politifact.com/oregon/statements/2013/apr/13/melvin-sickler/has-oregons-higher-minimum-wage-hurt-our-restauran/\" target=\"_blank\">hiring hasn't been driven down\u003c/a> in the Western states that require higher minimum wages (although DeFife says there are complaints from restaurateurs in Oregon and Washington that they've had to cut back).\u003c/p>\n\u003cp>Still, it stands to reason that restaurants will have to pass on some of these higher costs to customers. Opponents of a wage hike argue this will make diners more cautious about eating out.\u003c/p>\n\u003cp>\"The winners are probably going to be the people who get the higher wage, and the losers will be customers who have to pay higher prices and workers who don't get hired by that industry,\" says Michael Strain, a labor economist at the American Enterprise Institute, a conservative think tank.\u003c/p>\n\u003cp>In San Francisco, servers receive one of the highest minimum wages in the country — $10.55 an hour. That's a considerable expense for restaurants that also have to cope with sky-high rents, as well as a local universal health care mandate that leads to surcharges generally of 2 percent on most restaurant bills.\u003c/p>\n\u003cp>\"It's very, very expensive to run any sort of restaurant in San Francisco,\" says Patricia Unterman, a longtime restaurateur and food critic in the city. \"The cost of doing business here, especially for labor-intensive operations like restaurants, almost doesn't pencil out.\"\u003c/p>\n\u003cp>But, she notes, amid the city's thriving, tech-driven economy, people are willing to pay high tabs. San Francisco's restaurant scene is thriving. And, Unterman says, restaurants skimp where they have to, cutting back on niceties like tablecloths and bread and butter, sometimes only serving water when asked.\u003c/p>\n\u003cp>Consumers can be \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2804646/\" target=\"_blank\">sensitive to price changes\u003c/a>, but even in places whose residents aren't as flush as those in San Francisco, a slight rise in their tab isn't likely to deter diners who value the experience or convenience of eating out. A \u003ca href=\"http://laborcenter.berkeley.edu/foodlabor/price_food12.pdf\" target=\"_blank\">study\u003c/a> by University of California researchers suggests any increase in cost passed on to the diner is likely to be marginal at most.\u003c/p>\n\u003cp>In general, when people eat out — especially at a place where they're waited on by servers — they know they're generally going to pay more for the meal than they would if they had cooked at home.\u003c/p>\n\u003cp>Even DeFife concedes that an increase in servers' base pay might not do too much harm, depending on how large it is and how fast it would be implemented.\u003c/p>\n\u003cp>\"We don't talk about job loss too much in the restaurant industry, per se,\" he says. \"The restaurant industry continues to grow.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The tipped minimum wage has been stuck at $2.13 an hour since 1991, but legislation before Congress could finally change that. The restaurant industry says that will cost jobs and drive away diners. But in states where servers, bartenders and other tipped workers already make more than the federal minimum wage, restaurants haven't been hurting.","status":"publish","parent":0,"modified":1392173064,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":1225},"headData":{"title":"After 23 Years, Your Waiter Is Ready For A Raise | KQED","description":"The tipped minimum wage has been stuck at $2.13 an hour since 1991, but legislation before Congress could finally change that. The restaurant industry says that will cost jobs and drive away diners. But in states where servers, bartenders and other tipped workers already make more than the federal minimum wage, restaurants haven't been hurting.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"78042 http://blogs.kqed.org/bayareabites/?p=78042","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/02/11/after-23-years-your-waiter-is-ready-for-a-raise/","disqusTitle":"After 23 Years, Your Waiter Is Ready For A Raise","nprByline":"Alan Greenblatt","nprStoryId":"272469496","nprApiLink":"http://api.npr.org/query?id=272469496&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/02/06/272469496/after-23-years-your-waiter-is-ready-for-a-raise?ft=3&f=272469496","nprRetrievedStory":"1","nprPubDate":"Tue, 11 Feb 2014 20:32:00 -0500","nprStoryDate":"Tue, 11 Feb 2014 15:22:00 -0500","nprLastModifiedDate":"Tue, 11 Feb 2014 20:32:03 -0500","path":"/bayareabites/78042/after-23-years-your-waiter-is-ready-for-a-raise","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78043\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/84610821-copy_wide-38e33acc41af52862244b00d5ca756bee04fdf55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/84610821-copy_wide-38e33acc41af52862244b00d5ca756bee04fdf55-1024x575.jpg\" alt=\"A Denny's waitress delivers breakfast to customers in Emeryville, Calif. The tipped minimum wage has been stuck at $2.13 since 1991. Photo: Justin Sullivan/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-78043\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Denny's waitress delivers breakfast to customers in Emeryville, Calif. The tipped minimum wage has been stuck at $2.13 since 1991. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272469496/after-23-years-your-waiter-is-ready-for-a-raise\">The Salt at NPR Food\u003c/a> (2/11/14)\u003c/p>\n\u003cp>When Woody Harrelson's character got hired as a bartender on \u003cem>Cheers,\u003c/em> he was so excited, he insisted on working for no more than the minimum wage. \"I'd work like a slave,\" he said, \"and, of course, I'd wash your car.\"\u003c/p>\n\u003cp>Most bar and restaurant workers would prefer to bring home a little more cash. They may be in luck.\u003c/p>\n\u003cp>As part of his plan to raise the minimum wage, President Obama has called for substantially increasing the base wage paid to tipped workers for the first time in decades.\u003c/p>\n\u003cp>\"It's easy to forget the overwhelming majority of tipped employees are low-income workers,\" says \u003ca href=\"http://www.demos.org/amy-traub\">Amy Traub\u003c/a>, senior policy analyst at Demos, a liberal research and advocacy group.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Democratic bill endorsed by Obama in his State of the Union address last month\u003cstrong> \u003c/strong>would raise the overall minimum wage in stages, from the current $7.25 to $10.10 an hour. Tipped workers — a group that includes waiters, bartenders and busboys — would see their base wages rise to $7.07 an hour.\u003c/p>\n\u003cp>That bill, like all legislation in Congress these days, faces an uncertain future. And its fiercest opposition comes from the National Restaurant Association.\u003c/p>\n\u003cp>For starters, the NRA argues, most tipped workers make more than the federal minimum of $2.13 an hour. And it's true: \u003ca href=\"http://www.dol.gov/whd/state/tipped.htm\" target=\"_blank\">Thirty-one states\u003c/a> mandate higher minimum tipped wages than the feds — though those mandates vary widely. In Arkansas, for example, the minimum is $2.63, while in Washington and Oregon it's more than $9.\u003c/p>\n\u003cp>Even in states that haven't raised the tipped minimum, restaurants are required to make up any shortfall between $2.13 and the regular minimum wage that isn't covered by tips.\u003c/p>\n\u003cp>\"Tipped employees at restaurants are among the highest-paid employees in the establishment, regularly earning $16 to $22 an hour,\" says Scott DeFife, executive vice president for policy and government affairs at the NRA. \"Nobody is making $2.13 an hour,\" he adds.\u003c/p>\n\u003cp>But labor advocates take issue with \u003ca href=\"http://www.restaurant.org/Downloads/PDFs/News-Research/20131112_Min_Wage_Issue_Brief\" target=\"_blank\">the NRA's numbers\u003c/a>. In 2012, the median income for food and beverage serving workers was $8.84 per hour, \u003ca href=\"http://www.bls.gov/ooh/food-preparation-and-serving/food-and-beverage-serving-and-related-workers.htm\" target=\"_blank\">according\u003c/a> to the Bureau of Labor Statistics. The bulk of tipped workers are barely making ends meet, advocates say.\u003c/p>\n\u003cblockquote>\n\u003cdiv align=\"center\">\u003cstrong>States Where Servers Have The Highest Base Wages\u003c/strong>\u003c/div>\n\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/tipped-minimum-wage-300.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/tipped-minimum-wage-300.png\" alt=\"Tipped minimum wage (per hour)\" width=\"500\" class=\"aligncenter size-full wp-image-78047\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Notes\u003c/strong>\u003cbr>\nNevada's tipped minimum wage is $7.25 for workers who have employer-provided health insurance. It is $8.25 for those without such a benefit.\u003cbr>\nSource: U.S. Department of Labor\u003cbr>\nCredit: NPR\u003c/p>\u003c/blockquote>\n\u003cp>\"\u003ca href=\"http://s1.epi.org/files/page/-/BriefingPaper297.pdf\" target=\"_blank\">Seventy percent are women\u003c/a> who work at places like IHOP and Red Lobster,\" says Saru Jayaraman, co-director of Restaurant Opportunities Centers United, which is pushing for higher wages. \"They use food stamps at double the rate of the rest of the workforce.\"\u003c/p>\n\u003cp>In seven states, mostly in the West, restaurants have to pay their workers the prevailing minimum wage, which is a good deal more than $2.13. Similar requirements are pending in the Pennsylvania and Florida legislatures, while voters will weigh in on the issue through ballot measures in a handful of other states and cities this year.\u003c/p>\n\u003cp>DeFife warns that increasing the base salary of servers and other tipped workers will lead to less hiring, as well as possible tensions in-house. With waiters making more in base salary on top of tips, the nontipped folks in the kitchen might feel shortchanged.\u003c/p>\n\u003cp>\"We already have a disparity between the front of the house and the back of the house,\" DeFife says. \"For proper restaurant operations, you want to keep as good a balance as you can. You don't want to increase the disparity.\"\u003c/p>\n\u003cp>But even if wages do go up, labor proponent Traub argues that employers won't pass on all the costs to their customers.\u003c/p>\n\u003cp>\"Studies have found that when you pay higher wages, employees are more productive and turnover drops,\" she says, \"so you have people who are more experienced and can do a better job.\"\u003c/p>\n\u003cp>Of course, the restaurant industry, the \u003ca href=\"http://www.bls.gov/cps/minwage2012.htm\" target=\"_blank\">leading employer\u003c/a> of minimum-wage workers, always warns about the perils of raising their salaries.\u003c/p>\n\u003cp>But now it's possible to \u003ca href=\"http://www.irle.berkeley.edu/workingpapers/157-07.pdf\" target=\"_blank\">gauge some of\u003cstrong> \u003c/strong>these effects\u003c/a>, thanks to the range of base pay in different states with different rules.\u003c/p>\n\u003cp>\u003ca href=\"http://www.restaurant.org/Restaurant/media/Restaurant/SiteImages/News%20and%20Research/Forecast/2014/SalesGrowthMap2014.jpg\" target=\"_blank\">The NRA's own projections\u003c/a> show that restaurant sales are expected to grow this year at a rate exceeding the national average in at least some of the states with higher base wages, including California, Oregon and Nevada. And overall restaurant \u003ca href=\"http://www.politifact.com/oregon/statements/2013/apr/13/melvin-sickler/has-oregons-higher-minimum-wage-hurt-our-restauran/\" target=\"_blank\">hiring hasn't been driven down\u003c/a> in the Western states that require higher minimum wages (although DeFife says there are complaints from restaurateurs in Oregon and Washington that they've had to cut back).\u003c/p>\n\u003cp>Still, it stands to reason that restaurants will have to pass on some of these higher costs to customers. Opponents of a wage hike argue this will make diners more cautious about eating out.\u003c/p>\n\u003cp>\"The winners are probably going to be the people who get the higher wage, and the losers will be customers who have to pay higher prices and workers who don't get hired by that industry,\" says Michael Strain, a labor economist at the American Enterprise Institute, a conservative think tank.\u003c/p>\n\u003cp>In San Francisco, servers receive one of the highest minimum wages in the country — $10.55 an hour. That's a considerable expense for restaurants that also have to cope with sky-high rents, as well as a local universal health care mandate that leads to surcharges generally of 2 percent on most restaurant bills.\u003c/p>\n\u003cp>\"It's very, very expensive to run any sort of restaurant in San Francisco,\" says Patricia Unterman, a longtime restaurateur and food critic in the city. \"The cost of doing business here, especially for labor-intensive operations like restaurants, almost doesn't pencil out.\"\u003c/p>\n\u003cp>But, she notes, amid the city's thriving, tech-driven economy, people are willing to pay high tabs. San Francisco's restaurant scene is thriving. And, Unterman says, restaurants skimp where they have to, cutting back on niceties like tablecloths and bread and butter, sometimes only serving water when asked.\u003c/p>\n\u003cp>Consumers can be \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2804646/\" target=\"_blank\">sensitive to price changes\u003c/a>, but even in places whose residents aren't as flush as those in San Francisco, a slight rise in their tab isn't likely to deter diners who value the experience or convenience of eating out. A \u003ca href=\"http://laborcenter.berkeley.edu/foodlabor/price_food12.pdf\" target=\"_blank\">study\u003c/a> by University of California researchers suggests any increase in cost passed on to the diner is likely to be marginal at most.\u003c/p>\n\u003cp>In general, when people eat out — especially at a place where they're waited on by servers — they know they're generally going to pay more for the meal than they would if they had cooked at home.\u003c/p>\n\u003cp>Even DeFife concedes that an increase in servers' base pay might not do too much harm, depending on how large it is and how fast it would be implemented.\u003c/p>\n\u003cp>\"We don't talk about job loss too much in the restaurant industry, per se,\" he says. \"The restaurant industry continues to grow.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78042/after-23-years-your-waiter-is-ready-for-a-raise","authors":["byline_bayareabites_78042"],"categories":["bayareabites_1962","bayareabites_1146","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_895","bayareabites_11502","bayareabites_11505","bayareabites_11506","bayareabites_13062","bayareabites_13061","bayareabites_10921","bayareabites_13064","bayareabites_13063"],"featImg":"bayareabites_78057","label":"bayareabites"},"bayareabites_59724":{"type":"posts","id":"bayareabites_59724","meta":{"index":"posts_1591205157","site":"bayareabites","id":"59724","score":null,"sort":[1365629892000]},"guestAuthors":[],"slug":"as-promised-obama-wants-to-overhaul-global-anti-hunger-efforts","title":"As Promised: Obama Wants To Overhaul Global Anti-Hunger Efforts ","publishDate":1365629892,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_59728\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/usaid-hunger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/usaid-hunger.jpg\" alt=\"Palestinians unload bags of flour donated by USAID, or the United States Agency for International Development, at a depot in the West Bank village of Anin near Jenin, in 2008. Photo: Mohammed Ballas/AP\" width=\"624\" height=\"467\" class=\"size-full wp-image-59728\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Palestinians unload bags of flour donated by USAID, or the United States Agency for International Development, at a depot in the West Bank village of Anin near Jenin, in 2008. Photo: Mohammed Ballas/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/10/176800377/as-promised-obama-wants-to-overhaul-global-anti-hunger-efforts\">The Salt at NPR Food\u003c/a> (4/10/13)\u003c/p>\n\u003cp>The White House \u003ca href=\"http://www.usaid.gov/foodaidreform\">unveiled\u003c/a> its proposal Wednesday for drastic changes in government programs that donate food to fight hunger abroad — and surprised no one.\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/04/a-political-war-brews-over-food-for-peace-aid-program/\">reported\u003c/a> last week, rumors of such an overhaul had been circulating for weeks, arousing both hope and anger among organizations involved in global anti-hunger programs.\u003c/p>\n\u003cp>The rumors, it turns out, were largely on-target — and the groups that previously had expressed \u003ca href=\"http://politicsofpoverty.oxfamamerica.org/2013/04/10/5-ways-the-presidents-budget-would-shift-food-aid/?utm_source=rss&utm_medium=rss&utm_campaign=5-ways-the-presidents-budget-would-shift-food-aid\">enthusiasm\u003c/a> or \u003ca href=\"http://foodaid.org/news/wp-content/uploads/2013/04/AGFS-Media-Alert-Food-Aid-Reforms-that-Work-4-10-20131.pdf\">skepticism\u003c/a> repeated those views today.\u003c/p>\n\u003cp>The Obama administration wants to increase sharply the share of food aid that the U.S. provides in the form of cash, rather than through food commodities that are bought in the United States and shipped abroad. Humanitarian groups could use that cash to buy food wherever it can be found most cheaply and quickly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In addition, the U.S. would end the awkward and much-criticized practice known as \"monetization.\" This essentially uses food as a way to transfer cash. The government buys commodities in the U.S. and ships them abroad, only to sell them on local markets in order to fund local nutrition and agricultural development projects. Critics of monetization call it a highly inefficient way to fund such projects.\u003c/p>\n\u003cp>The change that may matter most for the proposal's chances of success, though, is purely bureaucratic. The Obama administration wants foreign food aid to be funded through the U.S. Agency for International Development instead of the U.S. Department of Agriculture.\u003c/p>\n\u003cp>This change is more than symbolic. For one thing, the agriculture committees of the U.S. Congress would lose authority over these programs — a prospect that is unlikely to please those committees, and will certainly complicate the prospects for this reform on Capitol Hill.\u003c/p>\n\u003cp>In addition, what people think of this bureaucratic switcheroo seems to depend a great deal on their opinion of these two agencies.\u003c/p>\n\u003cp>Supporters of the Obama administration's proposal have no love for the USDA. They see it as a knee-jerk defender of domestic farmers, hopelessly out-of-touch when it comes to fighting hunger abroad.\u003c/p>\n\u003cp>Defenders of the current system, meanwhile, see USAID as a lightweight agency that continually revises its programs to fit the latest political fashion in Washington. They point out, for instance, that USAID's new flagship program in agricultural development, called \u003ca href=\"http://www.feedthefuture.gov/\">Feed the Future\u003c/a>, is active in a relatively small number of countries, most of which are friendly to the U.S. Anti-hunger programs funded through traditional monetized food aid are active in twice as many countries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The change that may matter most for the proposal's chances of success, though, is purely bureaucratic. The White House wants foreign food aid to be funded through the U.S. Agency for International Development instead of the U.S. Department of Agriculture.","status":"publish","parent":0,"modified":1365629961,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":473},"headData":{"title":"As Promised: Obama Wants To Overhaul Global Anti-Hunger Efforts | KQED","description":"The change that may matter most for the proposal's chances of success, though, is purely bureaucratic. The White House wants foreign food aid to be funded through the U.S. Agency for International Development instead of the U.S. Department of Agriculture.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"59724 http://blogs.kqed.org/bayareabites/?p=59724","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/04/10/as-promised-obama-wants-to-overhaul-global-anti-hunger-efforts/","disqusTitle":"As Promised: Obama Wants To Overhaul Global Anti-Hunger Efforts ","nprByline":"Dan Charles","nprStoryId":"176800377","nprApiLink":"http://api.npr.org/query?id=176800377&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/04/10/176800377/as-promised-obama-wants-to-overhaul-global-anti-hunger-efforts?ft=3&f=176800377","nprRetrievedStory":"1","nprPubDate":"Wed, 10 Apr 2013 16:29:00 -0400","nprStoryDate":"Wed, 10 Apr 2013 16:29:00 -0400","nprLastModifiedDate":"Wed, 10 Apr 2013 16:29:21 -0400","path":"/bayareabites/59724/as-promised-obama-wants-to-overhaul-global-anti-hunger-efforts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59728\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/usaid-hunger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/usaid-hunger.jpg\" alt=\"Palestinians unload bags of flour donated by USAID, or the United States Agency for International Development, at a depot in the West Bank village of Anin near Jenin, in 2008. Photo: Mohammed Ballas/AP\" width=\"624\" height=\"467\" class=\"size-full wp-image-59728\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Palestinians unload bags of flour donated by USAID, or the United States Agency for International Development, at a depot in the West Bank village of Anin near Jenin, in 2008. Photo: Mohammed Ballas/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/10/176800377/as-promised-obama-wants-to-overhaul-global-anti-hunger-efforts\">The Salt at NPR Food\u003c/a> (4/10/13)\u003c/p>\n\u003cp>The White House \u003ca href=\"http://www.usaid.gov/foodaidreform\">unveiled\u003c/a> its proposal Wednesday for drastic changes in government programs that donate food to fight hunger abroad — and surprised no one.\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/04/a-political-war-brews-over-food-for-peace-aid-program/\">reported\u003c/a> last week, rumors of such an overhaul had been circulating for weeks, arousing both hope and anger among organizations involved in global anti-hunger programs.\u003c/p>\n\u003cp>The rumors, it turns out, were largely on-target — and the groups that previously had expressed \u003ca href=\"http://politicsofpoverty.oxfamamerica.org/2013/04/10/5-ways-the-presidents-budget-would-shift-food-aid/?utm_source=rss&utm_medium=rss&utm_campaign=5-ways-the-presidents-budget-would-shift-food-aid\">enthusiasm\u003c/a> or \u003ca href=\"http://foodaid.org/news/wp-content/uploads/2013/04/AGFS-Media-Alert-Food-Aid-Reforms-that-Work-4-10-20131.pdf\">skepticism\u003c/a> repeated those views today.\u003c/p>\n\u003cp>The Obama administration wants to increase sharply the share of food aid that the U.S. provides in the form of cash, rather than through food commodities that are bought in the United States and shipped abroad. Humanitarian groups could use that cash to buy food wherever it can be found most cheaply and quickly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition, the U.S. would end the awkward and much-criticized practice known as \"monetization.\" This essentially uses food as a way to transfer cash. The government buys commodities in the U.S. and ships them abroad, only to sell them on local markets in order to fund local nutrition and agricultural development projects. Critics of monetization call it a highly inefficient way to fund such projects.\u003c/p>\n\u003cp>The change that may matter most for the proposal's chances of success, though, is purely bureaucratic. The Obama administration wants foreign food aid to be funded through the U.S. Agency for International Development instead of the U.S. Department of Agriculture.\u003c/p>\n\u003cp>This change is more than symbolic. For one thing, the agriculture committees of the U.S. Congress would lose authority over these programs — a prospect that is unlikely to please those committees, and will certainly complicate the prospects for this reform on Capitol Hill.\u003c/p>\n\u003cp>In addition, what people think of this bureaucratic switcheroo seems to depend a great deal on their opinion of these two agencies.\u003c/p>\n\u003cp>Supporters of the Obama administration's proposal have no love for the USDA. They see it as a knee-jerk defender of domestic farmers, hopelessly out-of-touch when it comes to fighting hunger abroad.\u003c/p>\n\u003cp>Defenders of the current system, meanwhile, see USAID as a lightweight agency that continually revises its programs to fit the latest political fashion in Washington. They point out, for instance, that USAID's new flagship program in agricultural development, called \u003ca href=\"http://www.feedthefuture.gov/\">Feed the Future\u003c/a>, is active in a relatively small number of countries, most of which are friendly to the U.S. Anti-hunger programs funded through traditional monetized food aid are active in twice as many countries.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/59724/as-promised-obama-wants-to-overhaul-global-anti-hunger-efforts","authors":["byline_bayareabites_59724"],"categories":["bayareabites_3032","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_11531","bayareabites_895","bayareabites_11270","bayareabites_648","bayareabites_11269","bayareabites_10921"],"featImg":"bayareabites_59725","label":"bayareabites"},"bayareabites_54818":{"type":"posts","id":"bayareabites_54818","meta":{"index":"posts_1591205157","site":"bayareabites","id":"54818","score":null,"sort":[1358625151000]},"guestAuthors":[],"slug":"inaugural-balls-where-food-isnt-an-afterthought","title":"Inaugural Balls Where Food Isn't An Afterthought","publishDate":1358625151,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_54825\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/texasball-nprfood-e1358625007266.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/texasball-nprfood-e1358625007266.jpg\" alt=\"Guests arrive for the Black Tie and Boots Inaugural Ball in Washington back in 2005 to celebrate President Bush's second term. Photo: J. David Ake/AP\" title=\"Guests arrive for the Black Tie and Boots Inaugural Ball in Washington back in 2005 to celebrate President Bush's second term. Photo: J. David Ake/AP\" width=\"560\" height=\"314\" class=\"size-full wp-image-54825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests arrive for the Black Tie and Boots Inaugural Ball in Washington back in 2005 to celebrate President Bush's second term. Photo: J. David Ake/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by April Fulton\u003c/strong>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/19/169715735/inaugural-balls-where-food-isnt-an-afterthought\">The Salt, NPR Food\u003c/a> (1/19/13)\u003c/p>\n\u003cp>Like everyone else in Washington, D.C., right now, we're gearing up for the long inaugural weekend, bracing ourselves for various events and balls around town that can be thrilling, patriotic, touristy and traffic-jamming, all at the same time.\u003c/p>\n\u003cp>And while we take issue with the gross \u003ca href=\"http://www.nytimes.com/2013/01/17/fashion/a-list-guide-to-the-inauguration-parties.html\">mischaracterization\u003c/a> of these parties as \"the Oscars for the style-challenged,\" we must admit, the predictable buffets that have characterized the official balls in the past don't really help D.C.'s rep with the glitterati.\u003c/p>\n\u003cp>Naturally, the president will eat well — maybe 3,000 calories \u003ca href=\"http://www.dietsinreview.com/diet_column/01/barack-obamas-3000-calorie-inaugural-lunch-menu/\">too well\u003c/a>, and that's just lunch. (Call it a presidential tradition: Apparently, Abraham Lincoln enjoyed \u003ca href=\"http://www.smithsonianmag.com/history-archaeology/Document-Deep-Dive-The-Menu-From-President-Lincolns-Second-Inaugural-Ball-186938191.html\">five courses of meat\u003c/a> after his second inaugural.) But for most of us little people, it's often been long lines for cold food, just for a chance to see POTUS and FLOTUS take an awkward spin onstage for a few minutes.\u003c/p>\n\u003cp>But if you go the unofficial ball route, there's bound to be interesting food aplenty. Here are a few exceptions we bet will beat the rubber chicken brigade:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.birchandbarley.com/\">ChurchKey's Inaugural Brewer's Ball\u003c/a>: As you might imagine, this \"ball\" at a hot restaurant in Logan Circle will focus on beer of all kinds, but it will also feature pastries, because executive chef Kyle Bailey and pastry chef Tiffany MacIsaac are hosting. \"Oysters with green apple mignonette, pulled pork on corn grits, house-made charcuterie and cheese\" will be served, says Megan Bailey, director of public relations for the Neighborhood Restaurant Group, which runs ChurchKey. Tickets are $150 for the Monday night event.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.ambassadorsinauguralball.com/\">2013 Ambassadors Inaugural Ball\u003c/a> will be held at the Washington Historical Society Monday night, right across from the commander in chief's official ball. \"We wanted to give our guests the feeling of being as close to the action as possible,\" says spokeswoman Trea Day. It's sponsored by the various embassies around town and will nod to the exotic flavors of their various countries through desserts incorporating cayenne, curry and saffron. Plus Biz Markie entertains!\u003c/p>\n\u003cp>Then there are the various state society balls, the most famous being Texas' \u003ca href=\"https://netforum.avectra.com/eweb/StartPage.aspx?Site=tss&WebCode=HomePage\">Black Tie & Boots Inaugural Ball\u003c/a>, especially when the Bushes were in town. This year, it's being held on Saturday night in Maryland, at the Gaylord National Resort at National Harbor. Cowboy hats optional, barbecue mandatory. Tickets are $250 for members, $275 for nonmembers.\u003c/p>\n\u003cp>And what about the \u003ca href=\"http://bwr-bmoa.com/save_the_date/2013gala.html\">Black McDonald's Operators Association Inaugural Ball\u003c/a> at the City Club Monday night? Will they serve the fries that \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/13/156725811/an-olympic-sized-outrage-grows-over-french-fry-sales-at-the-games\">almost launched\u003c/a> a boycott by the Brits at the Olympics last summer? We're waiting for a callback about the menu.\u003c/p>\n\u003cp>Got more goods? \u003ca href=\"https://twitter.com/nprfood\">Tweet us\u003c/a> your favorite food moments of the weekend and stay tuned for our slide show on Tuesday. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Gearing up for inaugural weekend balls often means getting ready to stand in lots of lines for some not-so-awesome food. But if you want to say goodbye to the rubber chicken brigade, these foodcentric inaugural balls might be a better bet.","status":"publish","parent":0,"modified":1358625197,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":514},"headData":{"title":"Inaugural Balls Where Food Isn't An Afterthought | KQED","description":"Gearing up for inaugural weekend balls often means getting ready to stand in lots of lines for some not-so-awesome food. But if you want to say goodbye to the rubber chicken brigade, these foodcentric inaugural balls might be a better bet.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"54818 http://blogs.kqed.org/bayareabites/?p=54818","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/01/19/inaugural-balls-where-food-isnt-an-afterthought/","disqusTitle":"Inaugural Balls Where Food Isn't An Afterthought","nprByline":"April Fulton","nprStoryId":"169715735","nprApiLink":"http://api.npr.org/query?id=169715735&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/01/19/169715735/inaugural-balls-where-food-isnt-an-afterthought?ft=3&f=169715735","nprRetrievedStory":"1","nprPubDate":"Sat, 19 Jan 2013 05:53:00 -0500","nprStoryDate":"Sat, 19 Jan 2013 05:53:00 -0500","nprLastModifiedDate":"Sat, 19 Jan 2013 05:53:09 -0500","path":"/bayareabites/54818/inaugural-balls-where-food-isnt-an-afterthought","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54825\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/texasball-nprfood-e1358625007266.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/texasball-nprfood-e1358625007266.jpg\" alt=\"Guests arrive for the Black Tie and Boots Inaugural Ball in Washington back in 2005 to celebrate President Bush's second term. Photo: J. David Ake/AP\" title=\"Guests arrive for the Black Tie and Boots Inaugural Ball in Washington back in 2005 to celebrate President Bush's second term. Photo: J. David Ake/AP\" width=\"560\" height=\"314\" class=\"size-full wp-image-54825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests arrive for the Black Tie and Boots Inaugural Ball in Washington back in 2005 to celebrate President Bush's second term. Photo: J. David Ake/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by April Fulton\u003c/strong>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/19/169715735/inaugural-balls-where-food-isnt-an-afterthought\">The Salt, NPR Food\u003c/a> (1/19/13)\u003c/p>\n\u003cp>Like everyone else in Washington, D.C., right now, we're gearing up for the long inaugural weekend, bracing ourselves for various events and balls around town that can be thrilling, patriotic, touristy and traffic-jamming, all at the same time.\u003c/p>\n\u003cp>And while we take issue with the gross \u003ca href=\"http://www.nytimes.com/2013/01/17/fashion/a-list-guide-to-the-inauguration-parties.html\">mischaracterization\u003c/a> of these parties as \"the Oscars for the style-challenged,\" we must admit, the predictable buffets that have characterized the official balls in the past don't really help D.C.'s rep with the glitterati.\u003c/p>\n\u003cp>Naturally, the president will eat well — maybe 3,000 calories \u003ca href=\"http://www.dietsinreview.com/diet_column/01/barack-obamas-3000-calorie-inaugural-lunch-menu/\">too well\u003c/a>, and that's just lunch. (Call it a presidential tradition: Apparently, Abraham Lincoln enjoyed \u003ca href=\"http://www.smithsonianmag.com/history-archaeology/Document-Deep-Dive-The-Menu-From-President-Lincolns-Second-Inaugural-Ball-186938191.html\">five courses of meat\u003c/a> after his second inaugural.) But for most of us little people, it's often been long lines for cold food, just for a chance to see POTUS and FLOTUS take an awkward spin onstage for a few minutes.\u003c/p>\n\u003cp>But if you go the unofficial ball route, there's bound to be interesting food aplenty. Here are a few exceptions we bet will beat the rubber chicken brigade:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.birchandbarley.com/\">ChurchKey's Inaugural Brewer's Ball\u003c/a>: As you might imagine, this \"ball\" at a hot restaurant in Logan Circle will focus on beer of all kinds, but it will also feature pastries, because executive chef Kyle Bailey and pastry chef Tiffany MacIsaac are hosting. \"Oysters with green apple mignonette, pulled pork on corn grits, house-made charcuterie and cheese\" will be served, says Megan Bailey, director of public relations for the Neighborhood Restaurant Group, which runs ChurchKey. Tickets are $150 for the Monday night event.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.ambassadorsinauguralball.com/\">2013 Ambassadors Inaugural Ball\u003c/a> will be held at the Washington Historical Society Monday night, right across from the commander in chief's official ball. \"We wanted to give our guests the feeling of being as close to the action as possible,\" says spokeswoman Trea Day. It's sponsored by the various embassies around town and will nod to the exotic flavors of their various countries through desserts incorporating cayenne, curry and saffron. Plus Biz Markie entertains!\u003c/p>\n\u003cp>Then there are the various state society balls, the most famous being Texas' \u003ca href=\"https://netforum.avectra.com/eweb/StartPage.aspx?Site=tss&WebCode=HomePage\">Black Tie & Boots Inaugural Ball\u003c/a>, especially when the Bushes were in town. This year, it's being held on Saturday night in Maryland, at the Gaylord National Resort at National Harbor. Cowboy hats optional, barbecue mandatory. Tickets are $250 for members, $275 for nonmembers.\u003c/p>\n\u003cp>And what about the \u003ca href=\"http://bwr-bmoa.com/save_the_date/2013gala.html\">Black McDonald's Operators Association Inaugural Ball\u003c/a> at the City Club Monday night? Will they serve the fries that \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/13/156725811/an-olympic-sized-outrage-grows-over-french-fry-sales-at-the-games\">almost launched\u003c/a> a boycott by the Brits at the Olympics last summer? We're waiting for a callback about the menu.\u003c/p>\n\u003cp>Got more goods? \u003ca href=\"https://twitter.com/nprfood\">Tweet us\u003c/a> your favorite food moments of the weekend and stay tuned for our slide show on Tuesday. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/54818/inaugural-balls-where-food-isnt-an-afterthought","authors":["byline_bayareabites_54818"],"categories":["bayareabites_50","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_895","bayareabites_644","bayareabites_9530","bayareabites_11063","bayareabites_1743","bayareabites_8718","bayareabites_10921","bayareabites_9401"],"featImg":"bayareabites_54819","label":"bayareabites"},"bayareabites_48890":{"type":"posts","id":"bayareabites_48890","meta":{"index":"posts_1591205157","site":"bayareabites","id":"48890","score":null,"sort":[1347992995000]},"guestAuthors":[],"slug":"qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant","title":"Q&A with Traci Des Jardins: Happy 15th Birthday, Jardinière Restaurant","publishDate":1347992995,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB560_TDesJ_WillieBrown.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB560_TDesJ_WillieBrown.jpg\" alt=\"Traci des Jardins and Willie Brown\" title=\"Traci des Jardins and Willie Brown\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-49002\">\u003c/a>\u003cbr>\n\u003cem>Traci des Jardins and Willie Brown at Jardinière anniversary party. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>This month in Hayes Valley, \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a> Restaurant and chef-owner \u003ca href=\"https://twitter.com/chef_traci\">Traci Des Jardins\u003c/a> celebrate 15 years of business, a notable feat for any fine dining spot. Along with launching a revamped menu, Des Jardins and executive chef \u003ca href=\"http://www.sfgate.com/food/article/The-Inside-Scoop-New-chef-wine-director-head-up-3268029.php\">Morgan Mueller\u003c/a> hosted a party at Jardinière attended by luminaries from both the culinary and political worlds, including Jardinière alums and folks like Willie Brown. In other exciting news, Des Jardins flew to Southern California days later to help her friend \u003ca href=\"http://marysueandsusan.com/about/about_msm.htm\">Mary Sue Milliken\u003c/a> -- along with \u003ca href=\"http://en.wikipedia.org/wiki/Suzanne_Goin\">Suzanne Goin\u003c/a>, Karen Hatfield, \u003ca href=\"http://www.youtube.com/watch?v=em8B1iCQl7E\">Hans Rockenwagner\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef-masters/bio/michael-cimarusti\">Michael Cimarusti\u003c/a>, and \u003ca href=\"http://melisse.com/josiah-citrin\">Josiah Citrin\u003c/a> for a sold out dinner \u003ca href=\"https://donate.barackobama.com/page/outreach/view/2012/Food4Thought\">event\u003c/a> to raise funds for President Obama’s re-election. \u003c/p>\n\u003cp>Des Jardins is known for her cooking, \u003ca href=\"http://tracidesjardins.com/chef\">awards\u003c/a> from Esquire, SF Chronicle, James Beard, Food & Wine, philanthropy and time on TV for Top Chef: Masters, Iron Chef (remember how she beat Mario Batali, anyone?), and The Next Iron Chef. Des Jardins is chef/co-owner of Mijita Cocina Mexicana as well as Chef and Partner of Public House and Manzanita. She shared her thoughts with Bay Area Bites via telephone interview and her comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How have you stayed in business for 15 years? What are the secrets of success? Do you have any horror stories?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> There’s been a lot of ups and downs and we had the boom years in the early years. Back then, the restaurant was so busy and honestly there was a lot of money coming in. Our problems were control and keeping track of everything and the real trick was getting ready for service every day. I was 32 when I opened the restaurant and was more the chef in the kitchen. I’ve evolved to more of a business person and am always looking at how to stay in business. You have to have business acumen and know what’s happening behind the scenes. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> said “it’s a nickel and dime business and you have to track every nickel and dime.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The most important thing -- and I tell my managers this all the time -- is the guest experience. That is the best marketing tool. You have to be a good listener and listen to what the guests feedback is and what that means. It’s key to being a good chef or restaurateur. The guests will tell you and that’s the name of the game. \u003c/p>\n\u003cp>The first three to four years with Jardinière were insanely busy and then after 9/11 things got a lot trickier. When 9/11 happened our revenue dropped by 20 percent or something like that day to day. That was our most challenging time. 9/11 just sort of sealed the deal and it was really hard. I think a lot of people went out of business at that time. Over the last decade, we haven’t had as many fluctuations but the costs have gone up so much. The public doesn't really see that. How much things cost has changed so much. Our percentages have dwindled due to uncontrollable costs on things like mandatory healthcare.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\" alt=\"Chef Morgan and Traci Des Jardins\" title=\"Chef Morgan and Traci Des Jardins\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49001\">\u003c/a>\u003cbr>\n\u003cem>Chef Morgan Mueller and Traci Des Jardins. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about running a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The best is that our job is to make people happy. That makes it super, super fun and satisfying. It’s horrifying when they aren’t happy. People are coming in to have a good time and our job is to deliver. It’s kind of like theatre and you’re putting on the best show possible. When the day ends, then the show begins again. There are a lot of tiny, tiny details. My job is super fun; the business part I don't love but the feeding people part is fantastic.\u003c/p>\n\u003cp>The worst part is the amount of effort that goes into what we do every day. There’s not a huge monetary reward. It’s an act of love. Maybe people are making a ton of money and yet -- it seems so expensive. If you knew what goes into that experience then that’s hard. It’s even been exacerbated with the whole celebrity thing because people think that if you are on TV then you must have millions of dollars and you must have a Ferrari (laughs). People are making money from product lines and endorsements and there are folks making a tremendous amount of money but I’m not one of them. With the whole celebrity thing, people think that’s the kind of lifestyle were living. Right now, I’m sitting in my office and it’s really a storeroom. There are dry goods, an ice cream machine, and no place to sit. It’s not all that glamorous. But I love it. That’s the great thing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Can you talk about your role becoming a successful woman in the culinary field? Do you have any positive versus negative experiences regarding being a female in a male dominated profession?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>I’ve never felt discriminated against in this business. I was so young when I started. A lot of what I endured was pure naïveté and putting my head down and I was determined and dogged and I didn’t think about “yeah, I was the only woman.” I didn’t focus on that. I was smaller and wasn’t as strong and the actual physicality was a challenge. It’s harder for me to pick up big bags of stuff; that’s made it harder. Was it hard? Yeah. But it’s hard for everybody. You’ve got to be tough and strong. I think it’s the same answer as every other industry: when faced with taking care of family -- when women have to make that choice, they’re always going to pick the family. That kind of bleeds a lot of people out of the field. When they get to childbearing years, it’s pretty hard to be able to that in our business. Is that discrimination? I think it’s choice. \u003c/p>\n\u003cp>One form of discrimination is more to do with a woman who’s older, which is a Hollywood thing. Actors can be sexy into their 60s and 70s and the women actresses aren’t. It’s the same thing and exacerbated with the celebrity of chefs. \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: Did you feel or notice that when you were on TV? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong> I didn't feel it personally. If you look at the men who have been successful and most of the women who are successful, it’s sex appeal and showing cleavage. Right? That’s kind of interesting. For the men, that’s not criteria. They don’t have to be strikingly handsome. None of it’s absolute. There are exceptions.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most excited about on the new menu?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The evolution of the food. I’m excited about the next 15 years. I want this restaurant to be 30 years old. It requires evolution and change. We’ve started out kind of small by changing the format and focus. The menu changes are about my own taste and about what I want to express in the food: I want to have smaller portions because it’s healthier. I don’t like a ton of ingredients -- mostly three to five ingredients. I also want distilled flavors. I’m returning to simplicity. The evolution of the menu is also driven by the products we have here, and the idea is to let them shine. Less is more; accent natural fabulousness and let the ingredients shine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\" alt=\"Traci Des Jardin with Jardinere alumni\" title=\"Traci Des Jardin with Jardinere alumni\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49003\">\u003c/a>\u003cbr>\n\u003cem>Jardinière Alums: L to R with Traci Des Jardins: Lizzie Binder, Deepak Kaul, Michael Hung, Morgan Mueller, Robbie Lewis and Richard Reddington. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You've groomed many chefs who have gone on to do their own thing. What’s that like and who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> I don't know that I’ve been so great at mentoring. That’s shepherding. The people who have come through my kitchen have been influenced by me. But I wish I had been more of a mentor. It could be something I work on in the next 15 years. I give just by being. I learned by watching. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieperont\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Joachim_Splichal\">Joachim Splichal\u003c/a> are people who had the same sort of huge influence on me. There are also people who’ve taught me a lot about business. I’ve sought out counsel from people and that’s been key to learning for sure. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 300 Grove St. (at Franklin) \u003ca href=\"http://goo.gl/maps/5LaSz\">Map\u003c/a>\u003cbr>\nSan Francisco, CA 94102.\u003cbr>\n\u003cstrong>Telephone:\u003c/strong> (415) 861-5555\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open everyday at 5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/JardiniereSF\">@JardiniereSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/jardinieresf\">Jardinière\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Mary Ladd interviews Chef Traci Des Jardins, who details the ups and downs of Jardinière Restaurant's fifteen year history and what it's like being a woman in the male dominated culinary industry.","status":"publish","parent":0,"modified":1347993178,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1566},"headData":{"title":"Q&A with Traci Des Jardins: Happy 15th Birthday, Jardinière Restaurant | KQED","description":"Mary Ladd interviews Chef Traci Des Jardins, who details the ups and downs of Jardinière Restaurant's fifteen year history and what it's like being a woman in the male dominated culinary industry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"48890 http://blogs.kqed.org/bayareabites/?p=48890","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/09/18/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant/","disqusTitle":"Q&A with Traci Des Jardins: Happy 15th Birthday, Jardinière Restaurant","path":"/bayareabites/48890/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB560_TDesJ_WillieBrown.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB560_TDesJ_WillieBrown.jpg\" alt=\"Traci des Jardins and Willie Brown\" title=\"Traci des Jardins and Willie Brown\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-49002\">\u003c/a>\u003cbr>\n\u003cem>Traci des Jardins and Willie Brown at Jardinière anniversary party. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>This month in Hayes Valley, \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a> Restaurant and chef-owner \u003ca href=\"https://twitter.com/chef_traci\">Traci Des Jardins\u003c/a> celebrate 15 years of business, a notable feat for any fine dining spot. Along with launching a revamped menu, Des Jardins and executive chef \u003ca href=\"http://www.sfgate.com/food/article/The-Inside-Scoop-New-chef-wine-director-head-up-3268029.php\">Morgan Mueller\u003c/a> hosted a party at Jardinière attended by luminaries from both the culinary and political worlds, including Jardinière alums and folks like Willie Brown. In other exciting news, Des Jardins flew to Southern California days later to help her friend \u003ca href=\"http://marysueandsusan.com/about/about_msm.htm\">Mary Sue Milliken\u003c/a> -- along with \u003ca href=\"http://en.wikipedia.org/wiki/Suzanne_Goin\">Suzanne Goin\u003c/a>, Karen Hatfield, \u003ca href=\"http://www.youtube.com/watch?v=em8B1iCQl7E\">Hans Rockenwagner\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef-masters/bio/michael-cimarusti\">Michael Cimarusti\u003c/a>, and \u003ca href=\"http://melisse.com/josiah-citrin\">Josiah Citrin\u003c/a> for a sold out dinner \u003ca href=\"https://donate.barackobama.com/page/outreach/view/2012/Food4Thought\">event\u003c/a> to raise funds for President Obama’s re-election. \u003c/p>\n\u003cp>Des Jardins is known for her cooking, \u003ca href=\"http://tracidesjardins.com/chef\">awards\u003c/a> from Esquire, SF Chronicle, James Beard, Food & Wine, philanthropy and time on TV for Top Chef: Masters, Iron Chef (remember how she beat Mario Batali, anyone?), and The Next Iron Chef. Des Jardins is chef/co-owner of Mijita Cocina Mexicana as well as Chef and Partner of Public House and Manzanita. She shared her thoughts with Bay Area Bites via telephone interview and her comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How have you stayed in business for 15 years? What are the secrets of success? Do you have any horror stories?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> There’s been a lot of ups and downs and we had the boom years in the early years. Back then, the restaurant was so busy and honestly there was a lot of money coming in. Our problems were control and keeping track of everything and the real trick was getting ready for service every day. I was 32 when I opened the restaurant and was more the chef in the kitchen. I’ve evolved to more of a business person and am always looking at how to stay in business. You have to have business acumen and know what’s happening behind the scenes. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> said “it’s a nickel and dime business and you have to track every nickel and dime.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The most important thing -- and I tell my managers this all the time -- is the guest experience. That is the best marketing tool. You have to be a good listener and listen to what the guests feedback is and what that means. It’s key to being a good chef or restaurateur. The guests will tell you and that’s the name of the game. \u003c/p>\n\u003cp>The first three to four years with Jardinière were insanely busy and then after 9/11 things got a lot trickier. When 9/11 happened our revenue dropped by 20 percent or something like that day to day. That was our most challenging time. 9/11 just sort of sealed the deal and it was really hard. I think a lot of people went out of business at that time. Over the last decade, we haven’t had as many fluctuations but the costs have gone up so much. The public doesn't really see that. How much things cost has changed so much. Our percentages have dwindled due to uncontrollable costs on things like mandatory healthcare.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\" alt=\"Chef Morgan and Traci Des Jardins\" title=\"Chef Morgan and Traci Des Jardins\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49001\">\u003c/a>\u003cbr>\n\u003cem>Chef Morgan Mueller and Traci Des Jardins. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about running a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The best is that our job is to make people happy. That makes it super, super fun and satisfying. It’s horrifying when they aren’t happy. People are coming in to have a good time and our job is to deliver. It’s kind of like theatre and you’re putting on the best show possible. When the day ends, then the show begins again. There are a lot of tiny, tiny details. My job is super fun; the business part I don't love but the feeding people part is fantastic.\u003c/p>\n\u003cp>The worst part is the amount of effort that goes into what we do every day. There’s not a huge monetary reward. It’s an act of love. Maybe people are making a ton of money and yet -- it seems so expensive. If you knew what goes into that experience then that’s hard. It’s even been exacerbated with the whole celebrity thing because people think that if you are on TV then you must have millions of dollars and you must have a Ferrari (laughs). People are making money from product lines and endorsements and there are folks making a tremendous amount of money but I’m not one of them. With the whole celebrity thing, people think that’s the kind of lifestyle were living. Right now, I’m sitting in my office and it’s really a storeroom. There are dry goods, an ice cream machine, and no place to sit. It’s not all that glamorous. But I love it. That’s the great thing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Can you talk about your role becoming a successful woman in the culinary field? Do you have any positive versus negative experiences regarding being a female in a male dominated profession?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>I’ve never felt discriminated against in this business. I was so young when I started. A lot of what I endured was pure naïveté and putting my head down and I was determined and dogged and I didn’t think about “yeah, I was the only woman.” I didn’t focus on that. I was smaller and wasn’t as strong and the actual physicality was a challenge. It’s harder for me to pick up big bags of stuff; that’s made it harder. Was it hard? Yeah. But it’s hard for everybody. You’ve got to be tough and strong. I think it’s the same answer as every other industry: when faced with taking care of family -- when women have to make that choice, they’re always going to pick the family. That kind of bleeds a lot of people out of the field. When they get to childbearing years, it’s pretty hard to be able to that in our business. Is that discrimination? I think it’s choice. \u003c/p>\n\u003cp>One form of discrimination is more to do with a woman who’s older, which is a Hollywood thing. Actors can be sexy into their 60s and 70s and the women actresses aren’t. It’s the same thing and exacerbated with the celebrity of chefs. \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: Did you feel or notice that when you were on TV? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong> I didn't feel it personally. If you look at the men who have been successful and most of the women who are successful, it’s sex appeal and showing cleavage. Right? That’s kind of interesting. For the men, that’s not criteria. They don’t have to be strikingly handsome. None of it’s absolute. There are exceptions.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most excited about on the new menu?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The evolution of the food. I’m excited about the next 15 years. I want this restaurant to be 30 years old. It requires evolution and change. We’ve started out kind of small by changing the format and focus. The menu changes are about my own taste and about what I want to express in the food: I want to have smaller portions because it’s healthier. I don’t like a ton of ingredients -- mostly three to five ingredients. I also want distilled flavors. I’m returning to simplicity. The evolution of the menu is also driven by the products we have here, and the idea is to let them shine. Less is more; accent natural fabulousness and let the ingredients shine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\" alt=\"Traci Des Jardin with Jardinere alumni\" title=\"Traci Des Jardin with Jardinere alumni\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49003\">\u003c/a>\u003cbr>\n\u003cem>Jardinière Alums: L to R with Traci Des Jardins: Lizzie Binder, Deepak Kaul, Michael Hung, Morgan Mueller, Robbie Lewis and Richard Reddington. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You've groomed many chefs who have gone on to do their own thing. What’s that like and who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> I don't know that I’ve been so great at mentoring. That’s shepherding. The people who have come through my kitchen have been influenced by me. But I wish I had been more of a mentor. It could be something I work on in the next 15 years. I give just by being. I learned by watching. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieperont\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Joachim_Splichal\">Joachim Splichal\u003c/a> are people who had the same sort of huge influence on me. There are also people who’ve taught me a lot about business. I’ve sought out counsel from people and that’s been key to learning for sure. \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>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 300 Grove St. (at Franklin) \u003ca href=\"http://goo.gl/maps/5LaSz\">Map\u003c/a>\u003cbr>\nSan Francisco, CA 94102.\u003cbr>\n\u003cstrong>Telephone:\u003c/strong> (415) 861-5555\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open everyday at 5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/JardiniereSF\">@JardiniereSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/jardinieresf\">Jardinière\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/48890/qa-with-traci-des-jardins-happy-15th-birthday-jardiniere-restaurant","authors":["5092"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_1962","bayareabites_2090","bayareabites_1146","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_895","bayareabites_10743","bayareabites_150","bayareabites_10744","bayareabites_10628","bayareabites_10742","bayareabites_1251"],"featImg":"bayareabites_49002","label":"bayareabites"},"bayareabites_23637":{"type":"posts","id":"bayareabites_23637","meta":{"index":"posts_1591205157","site":"bayareabites","id":"23637","score":null,"sort":[1298327958000]},"guestAuthors":[],"slug":"presidents-day-picks-food-facts-from-the-white-house-archives","title":"President's Day Picks: Food Facts From the White House Archives","publishDate":1298327958,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://obamafoodorama.blogspot.com/2010/12/top-white-house-food-stories-2010.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010year-white-house-food.jpg\" alt=\"Obama Foodorama - The Year in White House Food - 2010\" title=\"Obama Foodorama - The Year in White House Food - 2010\" width=\"500\" height=\"436\" class=\"alignnone size-full wp-image-23675\">\u003c/a>\u003cbr>\nTime will tell how history views the current President and First Lady's legacy on the food front. \u003c/p>\n\u003cp>Though it's probably fair to say that the family now calling the White House home have never had their eating habits, \u003ca href=\"http://obamafoodorama.blogspot.com/2010/12/top-white-house-food-stories-2010.html\">food policy\u003c/a>, or culinary preferences more thoroughly documented and photographed as Barack and Michelle Obama. For that coverage we have the prolific Eddie Gehman Kohan, the voice behind the self-explanatory blog \u003ca href=\"http://obamafoodorama.blogspot.com/\">Obama Foodorama\u003c/a>, to thank.\u003c/p>\n\u003cp>Of course, for \u003ca href=\"http://www.theatlantic.com/food/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/\">every pundit singing the praises\u003c/a> of Obama's anti-obesity Let's Move campaign, the White House garden, and Sam Kass in the kitchen, there's \u003ca href=\"http://www.huffingtonpost.com/wenonah-hauter/food-policy-we-cant-belie_b_821666.html\">a critic\u003c/a> lamenting the Administration's rulings on genetically engineered salmon and alfalfa, worrisome stance on importing processed poultry products from China, a country not know for its stellar food safety record, or its ties to big biz players like global retailer Wal-Mart over the cultivation of small, local farmers.\u003c/p>\n\u003cp>And despite their healthy food stance, the Prez's favorite foods appear to be \u003ca href=\"http://my.barackobama.com/page/community/post/markwiznitzer/gGx7CL\">pizza\u003c/a>, beer, and ice cream. \u003c/p>\n\u003cp>But since President's Day is about honoring leaders from history, we'll focus on the palate preferences and food initiatives of presidents past and offer a week's worth of food facts for today's holiday:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>1. Founding Father's Food Challenge:\u003c/strong> By the time he was president \u003cstrong>George Washington\u003c/strong> (1789-1797) had lost most of his teeth and could only manage to eat soft foods, despite wearing hand-crafted dentures made from animal and human teeth. Washington also had a slave chef, Hercules, who has been described as immaculate, impeccable and a bit of a dandy. One wonders if he made apple sauce for the chomping challenged Washington, known to be a big lover of that fall fruit. \u003c/p>\n\u003cp>\u003cstrong>2. The Roots of a Holiday Food Tradition: Abraham Lincoln\u003c/strong>'s (1861-1865) longest-running food legacy may well be the presidential pardon of a Thanksgiving turkey, a tradition that began when Lincoln spared a bird that had become the beloved pet of one of his sons. \u003c/p>\n\u003cp>\u003cstrong>3. Obesity Problem Nothing New:\u003c/strong> \u003cstrong>William Taft\u003c/strong> (1909-1913), who was a little too fond of rich, fatty food, has been the U.S.'s largest president to date, weighing in at a whopping 300 to 332 pounds. He got so fat he got stuck in the White House bathtub.\u003c/p>\n\u003cp>\u003cstrong>4. Meatless Mondays and Wheatless Wednesdays:\u003c/strong> In 1917, \u003cstrong>Woodrow Wilson\u003c/strong> (1913-1917) urged all Americans to observe Meatless Mondays and Wheatless Wednesdays to conserve food at home and help feed the troops fighting abroad during World War I. In recent years, the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign has been resurrected as a global health and environment initiative.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfvictorygardens.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/victory-garden.jpg\" alt=\"Victory Garden posters\" title=\"Victory Garden posters\" width=\"466\" height=\"307\" class=\"alignnone size-full wp-image-23667\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>5. Victory Gardens:\u003c/strong> A response to the Great Depression and World War II when food was scarce, \u003cstrong>Franklin Delano Roosevelt\u003c/strong> (1933-1945) and his wife Eleanor encouraged people to grow their own food and preserve excess harvest crops for the lean winter months. Since history is destined to repeat itself, the \u003ca href=\"http://www.sfvictorygardens.org/\">Victory Garden\u003c/a> concept has made a comeback in recent years. See a theme emerging here?\u003c/p>\n\u003cp>\u003cstrong>6. Veggie Bashing: \u003c/strong>At a news conference in 1990 \u003cstrong>George Herbert Walker Bush\u003c/strong> (1989-1997) was famously quoted saying: \"I'm President of the United States and I'm not going to eat any more broccoli,\" clearly traumatized after being forced fed the nutrient dense green as a child. Needless to say, some folks in the produce lobby got a little steamed by this anti-veg outburst.\u003c/p>\n\u003cp>\u003cstrong>7. The Pleasures of the Table:\u003c/strong> Former movie star \u003cstrong>Ronald Reagan\u003c/strong> (1981-1989), delivering his Farewell Address from the Oval Office, pronounced “all great change in America begins at the dinner table” in the daily conversations between parent and child. That's the kind of sentiment likely to garner strong bipartisan support during any administration.\u003c/p>\n\u003cp>Resources for presidential political history buffs with a culinary interest who want to learn more:\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=18950467\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kitchen-sisters.jpg\" alt=\"Kitchen Sisters\" title=\"Kitchen Sisters\" width=\"500\" height=\"326\" class=\"alignnone size-full wp-image-23668\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Radio:\u003c/strong> \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=18950467\">Hercules and Hemings: Presidents' Slave Chefs\u003c/a> (NPR) by the Bay Area's \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=18950467\">Kitchen Sisters\u003c/a> focuses on some of the African-American cooks who have served in the White House, including the enslaved chefs of George Washington and Thomas Jefferson. Who knew that Sally Hemings, a Jefferson slave alleged to have had a relationship with the president, had a chef brother James Hemings? Also a Jefferson slave, James Hemings studied French culinary techniques and assumed the role of chef de cuisine in Jefferson's kitchen on the Champs-Elysees when he was minister to France.\u003c/p>\n\u003cp>\u003ca href=\"http://lincolnslunch.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/history-chef.jpg\" alt=\"The History Chef\" title=\"The History Chef\" width=\"500\" height=\"475\" class=\"alignnone size-full wp-image-23664\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Blog: \u003c/strong>\u003ca href=\"http://lincolnslunch.blogspot.com/\">The History Chef!\u003c/a> by Suzy Evans, a lawyer in Newport Beach who holds a PhD from UC Berkeley and is working on a book about presidents' favorite foods. Her blog, which goes by the domain name lincolnslunch.blogspot.com, includes fascinating food factoids from the archives, like this one: Ronald Reagan asked for his favorite comfort food -- mac&cheese -- while recuperating from injuries sustained during an assassination attempt.\u003c/p>\n\u003cp>\u003cstrong>Book:\u003c/strong> \u003cem>\u003ca href=\"http://www.amazon.com/All-Presidents-Pastries-Twenty-Five-Memoir/dp/208030559X\">All The Presidents' Pastries: Twenty Five Years in the White House: A Memoir\u003c/a>\u003c/em> by Roland Mesnier with Christian Malard (Flammarion, $24.95) dishes up White House dirt along with over-the-top desserts from the French pastry chef who served five presidents from Jimmy Carter to Bush junior during his 25 year tenure cooking for the country's top commander-in-chiefs.\u003c/p>\n\u003cp>\u003ca href=\"http://obamafoodorama.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/obamarama.jpg\" alt=\"Obama Foodorama\" title=\"Obama Foodorama\" width=\"500\" height=\"426\" class=\"alignnone size-full wp-image-23666\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Blog:\u003c/strong> \u003ca href=\"http://obamafoodorama.com/\">Obama Foodorama\u003c/a>: There's no food news related to POTUS and FLOTUS (that's Barack and Michelle) to minute to report on this site, which includes policy analysis, events, speeches, videos, recipes, menus, edible ephemera, and lots of food shots too. Eddie Gehman Kohan serves up side dishes of food news from the USDA and The Hill in a blog cataloged by the Library of Congress.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cookbook:\u003c/strong> \u003cem>\u003ca href=\"http://www.amazon.com/Capitol-Hill-Cooks-Congress-Presidents/dp/1589795504\">Capitol Hill Cooks: Recipes from the White House, Congress and All of the Past Presidents\u003c/a>\u003c/em> by Linda Bauer (Taylor, $26.95), a collection of dishes from appetizers to desserts from two centuries worth of policy wonks. Profits from the sales of the book benefit \u003ca href=\"http://www.homesforourtroops.org/\">Homes for Our Troops\u003c/a>, an organization that helps injured veterans build or adapt their homes for handicapped access.\u003c/p>\n\n","blocks":[],"excerpt":"On President's Day a reflection on the food policies and palate preferences of past presidents, with a side on the current commander-in-chief's culinary choices.","status":"publish","parent":0,"modified":1329772056,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1012},"headData":{"title":"President's Day Picks: Food Facts From the White House Archives | KQED","description":"On President's Day a reflection on the food policies and palate preferences of past presidents, with a side on the current commander-in-chief's culinary choices.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"23637 http://blogs.kqed.org/bayareabites/?p=23637","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/21/presidents-day-picks-food-facts-from-the-white-house-archives/","disqusTitle":"President's Day Picks: Food Facts From the White House Archives","path":"/bayareabites/23637/presidents-day-picks-food-facts-from-the-white-house-archives","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://obamafoodorama.blogspot.com/2010/12/top-white-house-food-stories-2010.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010year-white-house-food.jpg\" alt=\"Obama Foodorama - The Year in White House Food - 2010\" title=\"Obama Foodorama - The Year in White House Food - 2010\" width=\"500\" height=\"436\" class=\"alignnone size-full wp-image-23675\">\u003c/a>\u003cbr>\nTime will tell how history views the current President and First Lady's legacy on the food front. \u003c/p>\n\u003cp>Though it's probably fair to say that the family now calling the White House home have never had their eating habits, \u003ca href=\"http://obamafoodorama.blogspot.com/2010/12/top-white-house-food-stories-2010.html\">food policy\u003c/a>, or culinary preferences more thoroughly documented and photographed as Barack and Michelle Obama. For that coverage we have the prolific Eddie Gehman Kohan, the voice behind the self-explanatory blog \u003ca href=\"http://obamafoodorama.blogspot.com/\">Obama Foodorama\u003c/a>, to thank.\u003c/p>\n\u003cp>Of course, for \u003ca href=\"http://www.theatlantic.com/food/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/\">every pundit singing the praises\u003c/a> of Obama's anti-obesity Let's Move campaign, the White House garden, and Sam Kass in the kitchen, there's \u003ca href=\"http://www.huffingtonpost.com/wenonah-hauter/food-policy-we-cant-belie_b_821666.html\">a critic\u003c/a> lamenting the Administration's rulings on genetically engineered salmon and alfalfa, worrisome stance on importing processed poultry products from China, a country not know for its stellar food safety record, or its ties to big biz players like global retailer Wal-Mart over the cultivation of small, local farmers.\u003c/p>\n\u003cp>And despite their healthy food stance, the Prez's favorite foods appear to be \u003ca href=\"http://my.barackobama.com/page/community/post/markwiznitzer/gGx7CL\">pizza\u003c/a>, beer, and ice cream. \u003c/p>\n\u003cp>But since President's Day is about honoring leaders from history, we'll focus on the palate preferences and food initiatives of presidents past and offer a week's worth of food facts for today's holiday:\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>1. Founding Father's Food Challenge:\u003c/strong> By the time he was president \u003cstrong>George Washington\u003c/strong> (1789-1797) had lost most of his teeth and could only manage to eat soft foods, despite wearing hand-crafted dentures made from animal and human teeth. Washington also had a slave chef, Hercules, who has been described as immaculate, impeccable and a bit of a dandy. One wonders if he made apple sauce for the chomping challenged Washington, known to be a big lover of that fall fruit. \u003c/p>\n\u003cp>\u003cstrong>2. The Roots of a Holiday Food Tradition: Abraham Lincoln\u003c/strong>'s (1861-1865) longest-running food legacy may well be the presidential pardon of a Thanksgiving turkey, a tradition that began when Lincoln spared a bird that had become the beloved pet of one of his sons. \u003c/p>\n\u003cp>\u003cstrong>3. Obesity Problem Nothing New:\u003c/strong> \u003cstrong>William Taft\u003c/strong> (1909-1913), who was a little too fond of rich, fatty food, has been the U.S.'s largest president to date, weighing in at a whopping 300 to 332 pounds. He got so fat he got stuck in the White House bathtub.\u003c/p>\n\u003cp>\u003cstrong>4. Meatless Mondays and Wheatless Wednesdays:\u003c/strong> In 1917, \u003cstrong>Woodrow Wilson\u003c/strong> (1913-1917) urged all Americans to observe Meatless Mondays and Wheatless Wednesdays to conserve food at home and help feed the troops fighting abroad during World War I. In recent years, the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign has been resurrected as a global health and environment initiative.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfvictorygardens.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/victory-garden.jpg\" alt=\"Victory Garden posters\" title=\"Victory Garden posters\" width=\"466\" height=\"307\" class=\"alignnone size-full wp-image-23667\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>5. Victory Gardens:\u003c/strong> A response to the Great Depression and World War II when food was scarce, \u003cstrong>Franklin Delano Roosevelt\u003c/strong> (1933-1945) and his wife Eleanor encouraged people to grow their own food and preserve excess harvest crops for the lean winter months. Since history is destined to repeat itself, the \u003ca href=\"http://www.sfvictorygardens.org/\">Victory Garden\u003c/a> concept has made a comeback in recent years. See a theme emerging here?\u003c/p>\n\u003cp>\u003cstrong>6. Veggie Bashing: \u003c/strong>At a news conference in 1990 \u003cstrong>George Herbert Walker Bush\u003c/strong> (1989-1997) was famously quoted saying: \"I'm President of the United States and I'm not going to eat any more broccoli,\" clearly traumatized after being forced fed the nutrient dense green as a child. Needless to say, some folks in the produce lobby got a little steamed by this anti-veg outburst.\u003c/p>\n\u003cp>\u003cstrong>7. The Pleasures of the Table:\u003c/strong> Former movie star \u003cstrong>Ronald Reagan\u003c/strong> (1981-1989), delivering his Farewell Address from the Oval Office, pronounced “all great change in America begins at the dinner table” in the daily conversations between parent and child. That's the kind of sentiment likely to garner strong bipartisan support during any administration.\u003c/p>\n\u003cp>Resources for presidential political history buffs with a culinary interest who want to learn more:\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=18950467\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kitchen-sisters.jpg\" alt=\"Kitchen Sisters\" title=\"Kitchen Sisters\" width=\"500\" height=\"326\" class=\"alignnone size-full wp-image-23668\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Radio:\u003c/strong> \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=18950467\">Hercules and Hemings: Presidents' Slave Chefs\u003c/a> (NPR) by the Bay Area's \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=18950467\">Kitchen Sisters\u003c/a> focuses on some of the African-American cooks who have served in the White House, including the enslaved chefs of George Washington and Thomas Jefferson. Who knew that Sally Hemings, a Jefferson slave alleged to have had a relationship with the president, had a chef brother James Hemings? Also a Jefferson slave, James Hemings studied French culinary techniques and assumed the role of chef de cuisine in Jefferson's kitchen on the Champs-Elysees when he was minister to France.\u003c/p>\n\u003cp>\u003ca href=\"http://lincolnslunch.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/history-chef.jpg\" alt=\"The History Chef\" title=\"The History Chef\" width=\"500\" height=\"475\" class=\"alignnone size-full wp-image-23664\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Blog: \u003c/strong>\u003ca href=\"http://lincolnslunch.blogspot.com/\">The History Chef!\u003c/a> by Suzy Evans, a lawyer in Newport Beach who holds a PhD from UC Berkeley and is working on a book about presidents' favorite foods. Her blog, which goes by the domain name lincolnslunch.blogspot.com, includes fascinating food factoids from the archives, like this one: Ronald Reagan asked for his favorite comfort food -- mac&cheese -- while recuperating from injuries sustained during an assassination attempt.\u003c/p>\n\u003cp>\u003cstrong>Book:\u003c/strong> \u003cem>\u003ca href=\"http://www.amazon.com/All-Presidents-Pastries-Twenty-Five-Memoir/dp/208030559X\">All The Presidents' Pastries: Twenty Five Years in the White House: A Memoir\u003c/a>\u003c/em> by Roland Mesnier with Christian Malard (Flammarion, $24.95) dishes up White House dirt along with over-the-top desserts from the French pastry chef who served five presidents from Jimmy Carter to Bush junior during his 25 year tenure cooking for the country's top commander-in-chiefs.\u003c/p>\n\u003cp>\u003ca href=\"http://obamafoodorama.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/obamarama.jpg\" alt=\"Obama Foodorama\" title=\"Obama Foodorama\" width=\"500\" height=\"426\" class=\"alignnone size-full wp-image-23666\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Blog:\u003c/strong> \u003ca href=\"http://obamafoodorama.com/\">Obama Foodorama\u003c/a>: There's no food news related to POTUS and FLOTUS (that's Barack and Michelle) to minute to report on this site, which includes policy analysis, events, speeches, videos, recipes, menus, edible ephemera, and lots of food shots too. Eddie Gehman Kohan serves up side dishes of food news from the USDA and The Hill in a blog cataloged by the Library of Congress.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cookbook:\u003c/strong> \u003cem>\u003ca href=\"http://www.amazon.com/Capitol-Hill-Cooks-Congress-Presidents/dp/1589795504\">Capitol Hill Cooks: Recipes from the White House, Congress and All of the Past Presidents\u003c/a>\u003c/em> by Linda Bauer (Taylor, $26.95), a collection of dishes from appetizers to desserts from two centuries worth of policy wonks. Profits from the sales of the book benefit \u003ca href=\"http://www.homesforourtroops.org/\">Homes for Our Troops\u003c/a>, an organization that helps injured veterans build or adapt their homes for handicapped access.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/23637/presidents-day-picks-food-facts-from-the-white-house-archives","authors":["5125"],"categories":["bayareabites_2090","bayareabites_2035"],"tags":["bayareabites_895","bayareabites_9007","bayareabites_9004","bayareabites_9005","bayareabites_9008","bayareabites_9001","bayareabites_8718","bayareabites_8998","bayareabites_9000","bayareabites_9009","bayareabites_8745","bayareabites_9003","bayareabites_9006","bayareabites_8612","bayareabites_9002"],"label":"bayareabites"},"bayareabites_1809":{"type":"posts","id":"bayareabites_1809","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1809","score":null,"sort":[1232386648000]},"guestAuthors":[],"slug":"chili-and-change-dispatch-from-dc","title":"Chili and Change: Dispatch From DC","publishDate":1232386648,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/chiles.jpg\" alt=\"chiles and spices\">\u003c/p>\n\u003cp>Along with 4 million other people in Washington, I'm trying to figure out how to keep warm and dry while waiting (and waiting…) to witness history in the making. Fuzzy boots and mittens with hand warmers and puffy rain pants are my own fashion statement for this inaugural ceremony. And while the 44th POTUS settles into his luncheon, enjoying \u003ca href=\"http://inaugural.senate.gov/luncheon/\">\"A Brace of American Birds\"\u003c/a> beneath a painting of Yosemite Valley, I'll be making my way very very very slowly back up to Tenleytown...to a crock pot full of warming chili.\u003c/p>\n\u003cp>No, I'm not following Obama's recipe. Our very own \u003cem>North Coast Journal\u003c/em> up in Humboldt County got a hold of that one back while he was still campaigning. Truth be told, it's a bit bland for me (thank goodness kitchen skills have nothing to do with diplomacy and fiscal policy), but since his presidency promises change and diversity, it seems fitting that his \u003ca href=\"http://www.northcoastjournal.com/issues/2008/05/29/baracks-chili/\">chili recipe\u003c/a> calls for beans and tomatoes and green pepper, an unholy trinity for any Texan devotee of chile con carne. The 44th POTUS even serves it on a bed of rice. If you've spent any time in the Lone Star State, then you know that all of those are verboten.\u003c/p>\n\u003cp>His predecessor's recipe is still secret, though like other Red-State, Tex-Mex lovers, Dubya swears by Gebhardt's chile powder, conveniently \u003ca href=\"http://www.texascooking.com/features/jun97chilepowder.htm\">available\u003c/a> in 3-ounce or 5-gallon containers. Serious chili cooks will, of course, \u003ca href=\"http://www.texascooking.com/features/jun97chilepowder.htm\">make their own\u003c/a> from dried chiles, toasted cumin seeds, Mexican oregano and garlic powder. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/chuckwagon.jpg\" alt=\"chuck wagon\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here in California, at the more lucrative end of the wagon train routes, we became known for carne con chile, not chile con carne. Ana Begue de Packman, a descendant of the state's first colonists and author of \u003cem>Early California Hospitality: The Cookery Customs of Spanish California\u003c/em> (Arthur Clark Company, 1938) included a recipe for carne con chile with the note that \"it is insisted by the Californians that the meat be given the place of honor.\" Her version, while avoiding tomatoes and beans, included breadcrumbs for thickening and a handful of the local black olives. \u003c/p>\n\u003cp>Modern experts, such as Hal John Wimberly, the editor of the Goat Gap Gazette, a monthly that covers all things BBQ and chile, is astounded by West Coast cooks. \"Californians put funny things into their chili. Green peppers. Celery. All kinds of garbage.\" Don't even get him started on the tofu or dried mushrooms. \u003c/p>\n\u003cp>The Mexicans have disowned the dish entirely. The 1959 edition of the \u003cem>Diccionario de Mejicanismos\u003c/em> defines chili con carne as \"detestable food passing itself off as Mexican, sold in the United States from Texas to New York.\" Since cows arrived in Mexico with the conquistadors, we can safely assume that beef was not in the original recipe south of the border. Cornmeal and beans, however, are components of nourishing stews prepared by the original Americans. That some chili recipes include these ingredients, along with the ever-present chiles, seems only natural in a place where borders were frequently shifting.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/frontsaloon.jpg\" alt=\"front saloon\">\u003cbr>\n\u003cem>Chili stand in Haymarket Plaza, San Antonio, c. 1902. (From the Institute of Texan Cultures, UTSA)\u003c/em>\u003c/p>\n\u003cp>Fortunately for my taste buds, purism has no place in my kitchen. I'm not averse to using ground meat instead of cubed, or -- double sin! -- shredding tofu skins to mimic ground meat. I've also been known to tilt a can or two of tomatoes and beans into my pot. And despite admonitions against overpowering the meat, I love doubling garlic and chiles, if not cumin and oregano. One of these days, I'll brave a plate of five-way \u003ca href=\"http://www.relishmag.com/article/52.html\">Cincinnati chili\u003c/a>, with its layering of spaghetti noodles and oyster crackers. I'm one of those well meaning, curious cooks despised by Texans. If expanding flavor beyond the confines of a \u003ca href=\"http://www.barrypopik.com/index.php/new_york_city/entry/dallas_county_jail_chili_texas_prison_chili/\"> county jail\u003c/a> counts as sacrilege, then, well, I always was comfortable with being a heathen.\u003c/p>\n\u003cp>Since the twisting paths of history are more interesting to me than any straight-laced doctrine, I'd like to point you to two recipes from the past. One comes from San Antonio, which has a good claim as the place of birth of chile con carne. The second recipe emerged from the kitchen of an early Californian. \u003c/p>\n\u003cp>In the 1800s, Mexican women set up chili stands at night in the main plazas of San Antonio, Texas. They become known and loved as the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4107830\">Chili Queens\u003c/a>. The city's commissioner, Frank Bushick, wrote in 1927 that the\" chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime. A Mexican bootblack and a silk-hatted tourist would line up and eat side by side, [each] unconscious or oblivious of the other.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/chiliwar.jpg\" alt=\"Luce Trevino\">\u003cbr>\n\u003cem>Mrs. Luce M. Trevino, 89, holds a 125-year old pot that she donated to the scrap metal pile during World War II. The pot was used by her mother for simmering chili in the first Mexican restaurant in San Antonio. (From the Institute of Texan Cultures, UTSA)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Original San Antonio Chili\u003c/strong>\u003c/p>\n\u003cp>This recipe comes from the Institute of Texan Cultures at the University of Texas San Antonio, where beans are barred from the chili pot.\u003c/p>\n\u003cp>2 pounds beef shoulder, cut into ½-inch cubes\u003cbr>\n1 pound pork shoulder, cut into ½-inch cubes\u003cbr>\n¼ cup suet\u003cbr>\n¼ cup pork fat\u003cbr>\n3 medium-sized onions, chopped\u003cbr>\n6 garlic cloves, minced\u003cbr>\n1 quart water\u003cbr>\n4 ancho chiles\u003cbr>\n1 serrano chile\u003cbr>\n6 dried red chiles\u003cbr>\n1 tablespoon cumin seeds, freshly ground\u003cbr>\n2 tablespoons \u003ca href=\"http://www.penzeys.com/cgi-bin/penzeys/p-penzeysoregano.html\">Mexican oregano\u003c/a>\u003cbr>\nSalt to taste \u003c/p>\n\u003cp>Place lightly floured beef and pork cubes in with suet and pork fat in heavy chili pot and cook quickly, stirring often. Add onions and garlic and cook until they are tender and limp. Add water to mixture and simmer slowly while preparing chiles. Remove stems and seeds from chiles and chop very finely. Grind chiles in molcajete and add oregano with salt to mixture. Simmer another 2 hours. Remove suet casing and skim off some fat. Never cook frijoles with chiles and meat. Serve as separate dish.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/b022573.jpg\" alt=\"The Cookery Customs of Spanish California book by Ana Packman\">\u003c/p>\n\u003cp>\u003cstrong>Carne con Chile Sepulveda\u003c/strong>\u003c/p>\n\u003cp>This recipe comes from Ana Begue de Packman's historic cookbook, \u003cem>Early California Hospitality: The Cookery Customs of Spanish California\u003c/em>. She offers a good tip for cooking with beef fat, essential for achieving the unctuous texture and rich flavor of the old versions of chili. As the name of the dish says, it's about the meat. There's no distraction of cumin or oregano even. If you side with Obama on the olive oil question, then be prepared for a thinner texture or else add a more breadcrumbs or dredge your meat in flour. And if you side with me on the point of tenderness, keep simmering the meat gently for a couple of hours. (Adapted by Mark Preston in \u003cem>California Mission Cookery\u003c/em>.)\u003c/p>\n\u003cp>2 pounds beef chuck\u003cbr>\n1 teaspoon salt\u003cbr>\n1/4 teaspoon black pepper\u003cbr>\n2 tablespoons fat from the chuck\u003c/p>\n\u003cp>\u003cstrong>Sauce:\u003c/strong>\u003cbr>\n4 ounces dry red chiles\u003cbr>\n2 tablespoons fat from the chuck\u003cbr>\n2 tablespoons breadcrumbs, toasted\u003cbr>\n1 clove garlic, mashed in salt\u003cbr>\n1 tablespoon vinegar\u003cbr>\n1 cup black olives\u003c/p>\n\u003cp>Cut the meat in chunks, removing as much fat and gristle as possible. Brown a little of the fat to render it, to grease the skillet. Use no fat if the meat is fatty already. Add the chunks of beef and season with the salt and pepper. Brown it well and set aside.\u003c/p>\n\u003cp>Stem and seed the chilies. Wipe them clean. Put them in a stew kettle and pour boiling water over them. Cook until the skin easily separates from the chile meat. Rub the chile-meat through a sieve. This should make about 1 1/2 pints of red chile puree.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Heat enough of the fat to render 2 tablespoons in an iron skillet. Add the toasted breadcrumbs and the garlic, mashed in salt. Stir constantly until a light golden color. Pour in the chile puree, garlic and vinegar. Simmer 15 minutes. Add the meat. Cook 10 minutes longer. Serve, garnishing with ripe olives.\u003c/p>\n\n","blocks":[],"excerpt":"Along with 4 million other people in Washington, I'm trying to figure out how to keep warm and dry while waiting (and waiting...) to witness history in the making. Fuzzy boots and mittens with hand warmers and puffy rain pants are my own fashion statement for this inaugural ceremony. And while the 44th POTUS settles into his luncheon, enjoying \u003ca href=\"http://inaugural.senate.gov/luncheon/\">\"A Brace of American Birds\"\u003c/a> beneath a painting of Yosemite Valley, I'll be making my way very very very slowly back up to Tenleytown...to a crock pot full of warming chili.\r\n","status":"publish","parent":0,"modified":1232645358,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1412},"headData":{"title":"Chili and Change: Dispatch From DC | KQED","description":"Along with 4 million other people in Washington, I'm trying to figure out how to keep warm and dry while waiting (and waiting...) to witness history in the making. Fuzzy boots and mittens with hand warmers and puffy rain pants are my own fashion statement for this inaugural ceremony. And while the 44th POTUS settles into his luncheon, enjoying "A Brace of American Birds" beneath a painting of Yosemite Valley, I'll be making my way very very very slowly back up to Tenleytown...to a crock pot full of warming chili.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1809 http://blogs.kqed.org/bayareabites/2009/01/19/chili-and-change-dispatch-from-dc/","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/01/19/chili-and-change-dispatch-from-dc/","disqusTitle":"Chili and Change: Dispatch From DC","path":"/bayareabites/1809/chili-and-change-dispatch-from-dc","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/chiles.jpg\" alt=\"chiles and spices\">\u003c/p>\n\u003cp>Along with 4 million other people in Washington, I'm trying to figure out how to keep warm and dry while waiting (and waiting…) to witness history in the making. Fuzzy boots and mittens with hand warmers and puffy rain pants are my own fashion statement for this inaugural ceremony. And while the 44th POTUS settles into his luncheon, enjoying \u003ca href=\"http://inaugural.senate.gov/luncheon/\">\"A Brace of American Birds\"\u003c/a> beneath a painting of Yosemite Valley, I'll be making my way very very very slowly back up to Tenleytown...to a crock pot full of warming chili.\u003c/p>\n\u003cp>No, I'm not following Obama's recipe. Our very own \u003cem>North Coast Journal\u003c/em> up in Humboldt County got a hold of that one back while he was still campaigning. Truth be told, it's a bit bland for me (thank goodness kitchen skills have nothing to do with diplomacy and fiscal policy), but since his presidency promises change and diversity, it seems fitting that his \u003ca href=\"http://www.northcoastjournal.com/issues/2008/05/29/baracks-chili/\">chili recipe\u003c/a> calls for beans and tomatoes and green pepper, an unholy trinity for any Texan devotee of chile con carne. The 44th POTUS even serves it on a bed of rice. If you've spent any time in the Lone Star State, then you know that all of those are verboten.\u003c/p>\n\u003cp>His predecessor's recipe is still secret, though like other Red-State, Tex-Mex lovers, Dubya swears by Gebhardt's chile powder, conveniently \u003ca href=\"http://www.texascooking.com/features/jun97chilepowder.htm\">available\u003c/a> in 3-ounce or 5-gallon containers. Serious chili cooks will, of course, \u003ca href=\"http://www.texascooking.com/features/jun97chilepowder.htm\">make their own\u003c/a> from dried chiles, toasted cumin seeds, Mexican oregano and garlic powder. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/chuckwagon.jpg\" alt=\"chuck wagon\">\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>Here in California, at the more lucrative end of the wagon train routes, we became known for carne con chile, not chile con carne. Ana Begue de Packman, a descendant of the state's first colonists and author of \u003cem>Early California Hospitality: The Cookery Customs of Spanish California\u003c/em> (Arthur Clark Company, 1938) included a recipe for carne con chile with the note that \"it is insisted by the Californians that the meat be given the place of honor.\" Her version, while avoiding tomatoes and beans, included breadcrumbs for thickening and a handful of the local black olives. \u003c/p>\n\u003cp>Modern experts, such as Hal John Wimberly, the editor of the Goat Gap Gazette, a monthly that covers all things BBQ and chile, is astounded by West Coast cooks. \"Californians put funny things into their chili. Green peppers. Celery. All kinds of garbage.\" Don't even get him started on the tofu or dried mushrooms. \u003c/p>\n\u003cp>The Mexicans have disowned the dish entirely. The 1959 edition of the \u003cem>Diccionario de Mejicanismos\u003c/em> defines chili con carne as \"detestable food passing itself off as Mexican, sold in the United States from Texas to New York.\" Since cows arrived in Mexico with the conquistadors, we can safely assume that beef was not in the original recipe south of the border. Cornmeal and beans, however, are components of nourishing stews prepared by the original Americans. That some chili recipes include these ingredients, along with the ever-present chiles, seems only natural in a place where borders were frequently shifting.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/frontsaloon.jpg\" alt=\"front saloon\">\u003cbr>\n\u003cem>Chili stand in Haymarket Plaza, San Antonio, c. 1902. (From the Institute of Texan Cultures, UTSA)\u003c/em>\u003c/p>\n\u003cp>Fortunately for my taste buds, purism has no place in my kitchen. I'm not averse to using ground meat instead of cubed, or -- double sin! -- shredding tofu skins to mimic ground meat. I've also been known to tilt a can or two of tomatoes and beans into my pot. And despite admonitions against overpowering the meat, I love doubling garlic and chiles, if not cumin and oregano. One of these days, I'll brave a plate of five-way \u003ca href=\"http://www.relishmag.com/article/52.html\">Cincinnati chili\u003c/a>, with its layering of spaghetti noodles and oyster crackers. I'm one of those well meaning, curious cooks despised by Texans. If expanding flavor beyond the confines of a \u003ca href=\"http://www.barrypopik.com/index.php/new_york_city/entry/dallas_county_jail_chili_texas_prison_chili/\"> county jail\u003c/a> counts as sacrilege, then, well, I always was comfortable with being a heathen.\u003c/p>\n\u003cp>Since the twisting paths of history are more interesting to me than any straight-laced doctrine, I'd like to point you to two recipes from the past. One comes from San Antonio, which has a good claim as the place of birth of chile con carne. The second recipe emerged from the kitchen of an early Californian. \u003c/p>\n\u003cp>In the 1800s, Mexican women set up chili stands at night in the main plazas of San Antonio, Texas. They become known and loved as the \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=4107830\">Chili Queens\u003c/a>. The city's commissioner, Frank Bushick, wrote in 1927 that the\" chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime. A Mexican bootblack and a silk-hatted tourist would line up and eat side by side, [each] unconscious or oblivious of the other.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/chiliwar.jpg\" alt=\"Luce Trevino\">\u003cbr>\n\u003cem>Mrs. Luce M. Trevino, 89, holds a 125-year old pot that she donated to the scrap metal pile during World War II. The pot was used by her mother for simmering chili in the first Mexican restaurant in San Antonio. (From the Institute of Texan Cultures, UTSA)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Original San Antonio Chili\u003c/strong>\u003c/p>\n\u003cp>This recipe comes from the Institute of Texan Cultures at the University of Texas San Antonio, where beans are barred from the chili pot.\u003c/p>\n\u003cp>2 pounds beef shoulder, cut into ½-inch cubes\u003cbr>\n1 pound pork shoulder, cut into ½-inch cubes\u003cbr>\n¼ cup suet\u003cbr>\n¼ cup pork fat\u003cbr>\n3 medium-sized onions, chopped\u003cbr>\n6 garlic cloves, minced\u003cbr>\n1 quart water\u003cbr>\n4 ancho chiles\u003cbr>\n1 serrano chile\u003cbr>\n6 dried red chiles\u003cbr>\n1 tablespoon cumin seeds, freshly ground\u003cbr>\n2 tablespoons \u003ca href=\"http://www.penzeys.com/cgi-bin/penzeys/p-penzeysoregano.html\">Mexican oregano\u003c/a>\u003cbr>\nSalt to taste \u003c/p>\n\u003cp>Place lightly floured beef and pork cubes in with suet and pork fat in heavy chili pot and cook quickly, stirring often. Add onions and garlic and cook until they are tender and limp. Add water to mixture and simmer slowly while preparing chiles. Remove stems and seeds from chiles and chop very finely. Grind chiles in molcajete and add oregano with salt to mixture. Simmer another 2 hours. Remove suet casing and skim off some fat. Never cook frijoles with chiles and meat. Serve as separate dish.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/b022573.jpg\" alt=\"The Cookery Customs of Spanish California book by Ana Packman\">\u003c/p>\n\u003cp>\u003cstrong>Carne con Chile Sepulveda\u003c/strong>\u003c/p>\n\u003cp>This recipe comes from Ana Begue de Packman's historic cookbook, \u003cem>Early California Hospitality: The Cookery Customs of Spanish California\u003c/em>. She offers a good tip for cooking with beef fat, essential for achieving the unctuous texture and rich flavor of the old versions of chili. As the name of the dish says, it's about the meat. There's no distraction of cumin or oregano even. If you side with Obama on the olive oil question, then be prepared for a thinner texture or else add a more breadcrumbs or dredge your meat in flour. And if you side with me on the point of tenderness, keep simmering the meat gently for a couple of hours. (Adapted by Mark Preston in \u003cem>California Mission Cookery\u003c/em>.)\u003c/p>\n\u003cp>2 pounds beef chuck\u003cbr>\n1 teaspoon salt\u003cbr>\n1/4 teaspoon black pepper\u003cbr>\n2 tablespoons fat from the chuck\u003c/p>\n\u003cp>\u003cstrong>Sauce:\u003c/strong>\u003cbr>\n4 ounces dry red chiles\u003cbr>\n2 tablespoons fat from the chuck\u003cbr>\n2 tablespoons breadcrumbs, toasted\u003cbr>\n1 clove garlic, mashed in salt\u003cbr>\n1 tablespoon vinegar\u003cbr>\n1 cup black olives\u003c/p>\n\u003cp>Cut the meat in chunks, removing as much fat and gristle as possible. Brown a little of the fat to render it, to grease the skillet. Use no fat if the meat is fatty already. Add the chunks of beef and season with the salt and pepper. Brown it well and set aside.\u003c/p>\n\u003cp>Stem and seed the chilies. Wipe them clean. Put them in a stew kettle and pour boiling water over them. Cook until the skin easily separates from the chile meat. Rub the chile-meat through a sieve. This should make about 1 1/2 pints of red chile puree.\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>Heat enough of the fat to render 2 tablespoons in an iron skillet. Add the toasted breadcrumbs and the garlic, mashed in salt. Stir constantly until a light golden color. Pour in the chile puree, garlic and vinegar. Simmer 15 minutes. Add the meat. Cook 10 minutes longer. Serve, garnishing with ripe olives.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1809/chili-and-change-dispatch-from-dc","authors":["5018"],"categories":["bayareabites_2035","bayareabites_12"],"tags":["bayareabites_895","bayareabites_1744","bayareabites_1743"],"label":"bayareabites"},"bayareabites_1798":{"type":"posts","id":"bayareabites_1798","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1798","score":null,"sort":[1231738685000]},"guestAuthors":[],"slug":"obama-and-the-half-smoke","title":"Obama and the Half-Smoke","publishDate":1231738685,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/hotdog300.jpg\" alt=\"hotdogs\" align=\"left\">So, I'm not a Washingtonian. I was born there and lived there for three short years before we took off for points middle-west, but I'm clearly no Beltway insider. Naturally, I didn't know what a \"half-smoke\" was until I saw the discussion surrounding it and Obama's trip to \u003ca href=\"http://benschilibowl.com/\">Ben's Chili Bowl\u003c/a> on \u003ci>Meet the Press\u003c/i> with video reposted at \u003ca href=\"http://www.seriouseats.com/2009/01/barack-obama-whats-a-half-smoke-bens-chili-bowl-washington-dc.html\">Serious Eats\u003c/a>.\u003c/p>\n\u003cp>Wasn't I \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/06/check-please-barak-obama/\">just talking about\u003c/a> how obsessed we all are with every little move Obama makes, including where and what he eats?\u003c/p>\n\u003cp>After David Gregory played the clip of Obama in Ben's asking, \"What's a half-smoke?\" Cosby reacted to this question with a humorously exaggerated eye-roll, just as though Theo had asked if he could borrow the family car to take Charmaine on a date while wearing a crazy yellow shirt that Denise made for him just before Rudy ran down the stairs and lip-synced to a comically low-pitched song. \u003c/p>\n\u003cp>This is the thing -- I like that Obama asked that question. I like that he's come to D.C. and, with that question, pretty much said, \"Hey, I know I'm not from around here. I'm from the lands of Portuguese sausage and of \u003ca href=\"http://www.polana.com/pages/polish_sausage\">Polish sausage\u003c/a>. I'm not going to jam a Yankees cap on my head and pretend as if I've always lived among you, I'm asking you to teach me your ways and your customs.\"\u003c/p>\n\u003cp>It's humble, it's curious. It's Obama.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, what IS a half-smoke? As I understand it from Wikipedia, a half-smoke is \"similar to a regular hot dog, but slightly larger, spicier and with more coarsely ground meat; it is usually grilled but can be found steamed.\" It's usually made from a combo of beef and pork and there's some question about what \"half\" or \"smoke\" even means in the name. Quite frankly, it sounds like pot jargon to me.\u003c/p>\n\u003cp>There's a repulsive little photo accompanying the entry, but from the sound of it's I'm guessing it has to taste way better than it photographs.\u003c/p>\n\u003cp>The half-smoke revelation sort of begs the question: does every metropolis have their own hot dog? Here's a very loose analysis of my answer to that question: D.C. has the half-smoke, Chicago has Polish sausage, Hawaii has Portuguese sausage, Boston has hot dogs in those split rolls that do double-duty for lobster rolls, Philly has...cheese steaks (it's not a dog, per se, but it's still meat in a long bun), New York has \u003ca href=\"http://www.nathansfamous.com/PageFetch2/getpage.php?pgid=9\">Nathan's Famous Franks\u003c/a> at Coney Island and maybe Grey's Papaya, and New Jersey has whatever New York has. \u003c/p>\n\u003cp>So, what sort of dog does San Francisco have? The easy and dated joke would zing \"tofu dog,\" but really, we can do better than that, can't we? We've definitely got \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/10/27/oktoberfest/\">Rosamunde's\u003c/a>, but maybe the quintessential San Francisco hot dog would be made from half \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms beef\u003c/a> and half \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf pork\u003c/a> on a sourdough and black olive bun, topped with diced \u003ca href=\"http://happygirlkitchen.com/line/pickles/dilly-beans\">Happy Girl Dilly Beans\u003c/a> and \u003ca href=\"http://happygirlkitchen.com/line/pickles/carrots\">Spicy Carrots\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Yeah, um, I'd really appreciate it if someone would go invent that right now.\u003c/p>\n\n","blocks":[],"excerpt":"So, I'm not a Washingtonian. I was born there and lived there for three short years before we took off for points middle-west, but I'm clearly no Beltway insider. Naturally, I didn't know what a \"half-smoke\" was until I saw the discussion surrounding it and Obama's trip to \u003ca href=\"http://benschilibowl.com/\">Ben's Chili Bowl\u003c/a> on \u003cI>Meet the Press\u003c/I> with video reposted at \u003ca href=\"http://www.seriouseats.com/2009/01/barack-obama-whats-a-half-smoke-bens-chili-bowl-washington-dc.html\">Serious Eats\u003c/a>.\r\n\r\nWasn't I \u003ca href=\"http://blogs.kqed.org/bayareabites/2009/01/06/check-please-barak-obama/\">just talking about\u003c/a> how obsessed we all are with every little move Obama makes, including where and what he eats?\r\n","status":"publish","parent":0,"modified":1231738685,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":552},"headData":{"title":"Obama and the Half-Smoke | KQED","description":"So, I'm not a Washingtonian. I was born there and lived there for three short years before we took off for points middle-west, but I'm clearly no Beltway insider. Naturally, I didn't know what a "half-smoke" was until I saw the discussion surrounding it and Obama's trip to Ben's Chili Bowl on Meet the Press with video reposted at Serious Eats.\r\n\r\nWasn't I just talking about how obsessed we all are with every little move Obama makes, including where and what he eats?\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1798 http://blogs.kqed.org/bayareabites/2009/01/11/obama-and-the-half-smoke/","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/01/11/obama-and-the-half-smoke/","disqusTitle":"Obama and the Half-Smoke","path":"/bayareabites/1798/obama-and-the-half-smoke","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/hotdog300.jpg\" alt=\"hotdogs\" align=\"left\">So, I'm not a Washingtonian. I was born there and lived there for three short years before we took off for points middle-west, but I'm clearly no Beltway insider. Naturally, I didn't know what a \"half-smoke\" was until I saw the discussion surrounding it and Obama's trip to \u003ca href=\"http://benschilibowl.com/\">Ben's Chili Bowl\u003c/a> on \u003ci>Meet the Press\u003c/i> with video reposted at \u003ca href=\"http://www.seriouseats.com/2009/01/barack-obama-whats-a-half-smoke-bens-chili-bowl-washington-dc.html\">Serious Eats\u003c/a>.\u003c/p>\n\u003cp>Wasn't I \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/06/check-please-barak-obama/\">just talking about\u003c/a> how obsessed we all are with every little move Obama makes, including where and what he eats?\u003c/p>\n\u003cp>After David Gregory played the clip of Obama in Ben's asking, \"What's a half-smoke?\" Cosby reacted to this question with a humorously exaggerated eye-roll, just as though Theo had asked if he could borrow the family car to take Charmaine on a date while wearing a crazy yellow shirt that Denise made for him just before Rudy ran down the stairs and lip-synced to a comically low-pitched song. \u003c/p>\n\u003cp>This is the thing -- I like that Obama asked that question. I like that he's come to D.C. and, with that question, pretty much said, \"Hey, I know I'm not from around here. I'm from the lands of Portuguese sausage and of \u003ca href=\"http://www.polana.com/pages/polish_sausage\">Polish sausage\u003c/a>. I'm not going to jam a Yankees cap on my head and pretend as if I've always lived among you, I'm asking you to teach me your ways and your customs.\"\u003c/p>\n\u003cp>It's humble, it's curious. It's Obama.\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>So, what IS a half-smoke? As I understand it from Wikipedia, a half-smoke is \"similar to a regular hot dog, but slightly larger, spicier and with more coarsely ground meat; it is usually grilled but can be found steamed.\" It's usually made from a combo of beef and pork and there's some question about what \"half\" or \"smoke\" even means in the name. Quite frankly, it sounds like pot jargon to me.\u003c/p>\n\u003cp>There's a repulsive little photo accompanying the entry, but from the sound of it's I'm guessing it has to taste way better than it photographs.\u003c/p>\n\u003cp>The half-smoke revelation sort of begs the question: does every metropolis have their own hot dog? Here's a very loose analysis of my answer to that question: D.C. has the half-smoke, Chicago has Polish sausage, Hawaii has Portuguese sausage, Boston has hot dogs in those split rolls that do double-duty for lobster rolls, Philly has...cheese steaks (it's not a dog, per se, but it's still meat in a long bun), New York has \u003ca href=\"http://www.nathansfamous.com/PageFetch2/getpage.php?pgid=9\">Nathan's Famous Franks\u003c/a> at Coney Island and maybe Grey's Papaya, and New Jersey has whatever New York has. \u003c/p>\n\u003cp>So, what sort of dog does San Francisco have? The easy and dated joke would zing \"tofu dog,\" but really, we can do better than that, can't we? We've definitely got \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/10/27/oktoberfest/\">Rosamunde's\u003c/a>, but maybe the quintessential San Francisco hot dog would be made from half \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms beef\u003c/a> and half \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf pork\u003c/a> on a sourdough and black olive bun, topped with diced \u003ca href=\"http://happygirlkitchen.com/line/pickles/dilly-beans\">Happy Girl Dilly Beans\u003c/a> and \u003ca href=\"http://happygirlkitchen.com/line/pickles/carrots\">Spicy Carrots\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Yeah, um, I'd really appreciate it if someone would go invent that right now.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1798/obama-and-the-half-smoke","authors":["5010"],"categories":["bayareabites_2035"],"tags":["bayareabites_895","bayareabites_1726","bayareabites_1725"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/mindshift2021-tile-3000x3000-1-scaled-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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