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But don’t expect to find musicians seated at the piano benches or rosining their violin bows. Orchestria’s vintage pianos, violins, pipes, bells and drums make music all on their own.\u003cbr>\n[aside postID='bayareabites_134907,bayareabites_133626' label='More Food History Articles']\u003cbr>\n“Quirky” is the word most often used to describe this Continental European-style restaurant in San Jose’s SoFA District, says owner Mark Williams, but it’s not just the stable of mechanical music machines that encircle the dining room and stand sentinel on the upstairs balcony that has earned the restaurant its moniker.\u003c/p>\n\u003cp>The brick-walled, turn-of-the-century warehouse is full of nods to early Americana, from a soda fountain churning out Prohibition-era fizzes like black forest phosphates and raspberry ambrosias to an old-school phone booth which patrons are encouraged to use for any cell phone chatter. Bookcases around the restaurant are stocked with hundreds of player piano rolls and Art Deco posters and Tiffany-style lamps are arranged throughout the space.\u003c/p>\n\u003cfigure id=\"attachment_135306\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135306\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-4.jpg\" alt=\"A player piano at Orchestria Palm Court.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">A player piano at Orchestria Palm Court. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s the self-playing music machines, though — the player pianos, the Wurlitzers, the phonograph jukeboxes — that really make the Orchestria Palm Court stand out.\u003c/p>\n\u003cp>Though relatively rare today, for a brief period in the early 20th century, bars and restaurants everywhere were stocked with a mechanical music machine. It was the first time in history that recorded music became accessible to all. Now that same music, all-but-forgotten novelty songs and syncopated dance tunes that were hits in their day, are resurrected within the walls of the Orchestria.\u003c/p>\n\u003ch2>Music enters a new era with the help of the earliest computers\u003c/h2>\n\u003cfigure id=\"attachment_135313\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135313\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-6.jpg\" alt=\"It’s the self-playing music machines that really make the Orchestria Palm Court stand out.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">It’s the self-playing music machines that really make the Orchestria Palm Court stand out. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the late 19th century, music only existed when musicians played it. So when early player pianos, or Pianolas, and phonographs began to appear, they were a massive technological shift. The first \u003ca href=\"http://www.pianola.com/ppworks.htm\" target=\"_blank\" rel=\"noopener\">fully-pneumatic commercial player piano\u003c/a> arrived in the 1890s. Using pressurized air, the piano contained concealed mechanisms that turned a paper roll printed with perforated holes. The distribution of the holes and the speed of the turning roll determined the tone and melody of the song.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some of the bigger machines could play rolls that contained up to ten songs, strung together one after another, while smaller pianos could only play rolls containing a single song at a time.\u003c/p>\n\u003cp>After World War I, the popularity of the player piano skyrocketed, ushering in the “Jazz Age” of the 1920s. “The early hot music was the cakewalks and those morphed into ragtime,” explains Williams, “Jazz started coming in the mid-teens and by the ‘30s they were getting into swing.” But along with a change in musical style came a change in technology. As quickly as the pianola had risen, it fell back into obscurity.\u003c/p>\n\u003cp>“Basically this era was dead by ‘31,” Williams continues, \u003ca href=\"http://www.pianola.com/pphist.htm\" target=\"_blank\" rel=\"noopener\">due to\u003c/a> the one-two punch thrown by the crash of the industry along with the stock market in 1929 and the rise of new methods of electrical amplification and radio.\u003c/p>\n\u003cp>For decades America’s leftover Pianolas gathered dust in basements and attics and warehouses around the country but, following the 1973 release of \u003ca href=\"https://en.wikipedia.org/wiki/The_Sting\" target=\"_blank\" rel=\"noopener\">\u003cem>The Sting\u003c/em>\u003c/a>, a Paul Newman and Robert Redford film with a ragtime soundtrack, collectors developed a renewed interest in the vintage machines along with early jukeboxes like the Deca Disc phonograph which contained five records and the Electramuse which could play up to ten records. Williams was among them.\u003c/p>\n\u003cp>A small-time collector with a few player pianos to his name, Williams was inspired to enter the restaurant world in order to create a showcase for the musical technology that was once an essential aspect of eating out. An electrical engineer by trade, a job at which he still works 40 hours a week, Williams had become jaded with the start-up culture of Silicon Valley. \u003c/p>\n\u003cp>“All your successes are so fleeting,” he says.“The point of the [restaurant] was to acknowledge that all the stuff you’re doing now, something preceded it. This technology, these were the early computers.”\u003c/p>\n\u003cfigure id=\"attachment_135307\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135307\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls.jpg\" alt=\"Bookcases around the restaurant are stocked with hundreds of player piano rolls.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">Bookcases around the restaurant are stocked with hundreds of player piano rolls. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.orchestriapalmcourt.com/opcabout.htm\" target=\"_blank\" rel=\"noopener\">mechanical instruments and players\u003c/a> that now call the Orchestria Palm Court home have come from all over. Some, like the Imhof & Mukle “Commandant 2” Orchstrian (circa 1920), a high-backed wooden beauty with piano and violin pipes and percussion instruments hidden inside, were donated. Others were purchased by Williams and his partner. The Violano-Virtuoso Player Violin, a highly-advanced invention dating to around 1925 and Williams’ favorite machine, was acquired from the widow of a hobby collector in Southern California.\u003c/p>\n\u003cp>Pianolas can be purchased cheaply Williams says — you can even find them on Craigslist for free — but restoring them to playing condition is often a complex and expensive task.\u003c/p>\n\u003ch2>Classic foods from a simpler time\u003c/h2>\n\u003cfigure id=\"attachment_135311\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135311\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/black-forest-phos.jpg\" alt=\"A Black Forest Phosphate\" width=\"1920\" height=\"3411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-800x1421.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-768x1364.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-1020x1812.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-675x1200.jpg 675w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Black Forest Phosphate \u003ccite>(Courtesy of Orchestria Palm Court Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Music may be the soul of the Orchestria Palm Court, but it’s the restaurant’s food that is at its heart. Orchestria produces rich, classic European dishes like Austrian goulash, chicken breast saltimbocca, and butternut-Marsala pasta made with organic produce and dairy, free-range chicken, and grass-fed beef. There’s no microwave or deep fryer in the kitchen and the menu changes weekly to feature fresh, seasonal foods.\u003c/p>\n\u003cp>The quality of the food is, in fact, so important that, when the restaurant was struggling to fill its seats after opening in 2012, Williams chose to cut its hours to two evenings a week rather than compromise ingredients.\u003c/p>\n\u003cfigure id=\"attachment_135308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-2.jpg\" alt=\"Beer and wine are available but it’s the fountain drinks that really make the restaurant’s beverage program unique.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer and wine are available but it’s the fountain drinks that really make the restaurant’s beverage program unique. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beer and wine are also on order but it’s the fountain drinks that really make the restaurant’s beverage program unique. “In the ‘20s, soda fountains were all the rage because of Prohibition. They came up with all sorts of varieties and the stuff tastes so different than what you get out of a can. We’ve lost a lot there,” Williams says. Indeed, this may be the only place in the Bay Area where crafted sodas like the poppy dew, a sweet, tart orange drink, and the New York-style chocolate phosphate still appear.\u003c/p>\n\u003cp>From its carefully crafted menu to its lovingly restored 1910 digs, there’s a nostalgic authenticity to the Orchestria Palm Court. The 4-bit computer code technology used in the Pianolas and early jukeboxes here didn’t just form the foundation of early recorded music, but the foundation of early Silicon Valley, too.\u003c/p>\n\u003cp>Still, while the rest of the Bay Area is looking for the next big breakthrough, Williams is happy with his vintage machines. They’ll keep singing for their supper every Friday and Saturday night for the foreseeable future.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Orchestria Palm Court\u003c/b>\u003cbr>\n\u003ca href=\"orchestriapalmcourt.com\">Website\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/eNBWZDPzJixxenYu7\">27 E William St.\u003c/a>\u003cbr>\nSan Jose 95112\u003cbr>\nOpen Friday & Saturday, 5:45-8:30pm\u003c/p>\n\n","blocks":[],"excerpt":"At San Jose's Orchestria Palm Court, time stands still with nods to early Americana like Prohibition-era fizzes and a beloved collection of self-playing music machines.","status":"publish","parent":0,"modified":1572991237,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1255},"headData":{"title":"Eat & Drink Like You're in the 1920s, Two Nights a Week | KQED","description":"At San Jose's Orchestria Palm Court, time stands still with nods to early Americana like Prohibition-era fizzes and a beloved collection of self-playing music machines.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135303 https://ww2.kqed.org/bayareabites/?p=135303","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/11/06/eat-drink-like-youre-in-the-1920s-two-nights-a-week/","disqusTitle":"Eat & Drink Like You're in the 1920s, Two Nights a Week","path":"/bayareabites/135303/eat-drink-like-youre-in-the-1920s-two-nights-a-week","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>During opening hours at San Jose restaurant \u003ca href=\"orchestriapalmcourt.com\">Orchestria Palm Court\u003c/a>, more than a dozen instruments combine to create a soundtrack of ragtime and early 20th century jazz. But don’t expect to find musicians seated at the piano benches or rosining their violin bows. Orchestria’s vintage pianos, violins, pipes, bells and drums make music all on their own.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134907,bayareabites_133626","label":"More Food History Articles "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n“Quirky” is the word most often used to describe this Continental European-style restaurant in San Jose’s SoFA District, says owner Mark Williams, but it’s not just the stable of mechanical music machines that encircle the dining room and stand sentinel on the upstairs balcony that has earned the restaurant its moniker.\u003c/p>\n\u003cp>The brick-walled, turn-of-the-century warehouse is full of nods to early Americana, from a soda fountain churning out Prohibition-era fizzes like black forest phosphates and raspberry ambrosias to an old-school phone booth which patrons are encouraged to use for any cell phone chatter. Bookcases around the restaurant are stocked with hundreds of player piano rolls and Art Deco posters and Tiffany-style lamps are arranged throughout the space.\u003c/p>\n\u003cfigure id=\"attachment_135306\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135306\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-4.jpg\" alt=\"A player piano at Orchestria Palm Court.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">A player piano at Orchestria Palm Court. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s the self-playing music machines, though — the player pianos, the Wurlitzers, the phonograph jukeboxes — that really make the Orchestria Palm Court stand out.\u003c/p>\n\u003cp>Though relatively rare today, for a brief period in the early 20th century, bars and restaurants everywhere were stocked with a mechanical music machine. It was the first time in history that recorded music became accessible to all. Now that same music, all-but-forgotten novelty songs and syncopated dance tunes that were hits in their day, are resurrected within the walls of the Orchestria.\u003c/p>\n\u003ch2>Music enters a new era with the help of the earliest computers\u003c/h2>\n\u003cfigure id=\"attachment_135313\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135313\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-6.jpg\" alt=\"It’s the self-playing music machines that really make the Orchestria Palm Court stand out.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">It’s the self-playing music machines that really make the Orchestria Palm Court stand out. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the late 19th century, music only existed when musicians played it. So when early player pianos, or Pianolas, and phonographs began to appear, they were a massive technological shift. The first \u003ca href=\"http://www.pianola.com/ppworks.htm\" target=\"_blank\" rel=\"noopener\">fully-pneumatic commercial player piano\u003c/a> arrived in the 1890s. Using pressurized air, the piano contained concealed mechanisms that turned a paper roll printed with perforated holes. The distribution of the holes and the speed of the turning roll determined the tone and melody of the song.\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>Some of the bigger machines could play rolls that contained up to ten songs, strung together one after another, while smaller pianos could only play rolls containing a single song at a time.\u003c/p>\n\u003cp>After World War I, the popularity of the player piano skyrocketed, ushering in the “Jazz Age” of the 1920s. “The early hot music was the cakewalks and those morphed into ragtime,” explains Williams, “Jazz started coming in the mid-teens and by the ‘30s they were getting into swing.” But along with a change in musical style came a change in technology. As quickly as the pianola had risen, it fell back into obscurity.\u003c/p>\n\u003cp>“Basically this era was dead by ‘31,” Williams continues, \u003ca href=\"http://www.pianola.com/pphist.htm\" target=\"_blank\" rel=\"noopener\">due to\u003c/a> the one-two punch thrown by the crash of the industry along with the stock market in 1929 and the rise of new methods of electrical amplification and radio.\u003c/p>\n\u003cp>For decades America’s leftover Pianolas gathered dust in basements and attics and warehouses around the country but, following the 1973 release of \u003ca href=\"https://en.wikipedia.org/wiki/The_Sting\" target=\"_blank\" rel=\"noopener\">\u003cem>The Sting\u003c/em>\u003c/a>, a Paul Newman and Robert Redford film with a ragtime soundtrack, collectors developed a renewed interest in the vintage machines along with early jukeboxes like the Deca Disc phonograph which contained five records and the Electramuse which could play up to ten records. Williams was among them.\u003c/p>\n\u003cp>A small-time collector with a few player pianos to his name, Williams was inspired to enter the restaurant world in order to create a showcase for the musical technology that was once an essential aspect of eating out. An electrical engineer by trade, a job at which he still works 40 hours a week, Williams had become jaded with the start-up culture of Silicon Valley. \u003c/p>\n\u003cp>“All your successes are so fleeting,” he says.“The point of the [restaurant] was to acknowledge that all the stuff you’re doing now, something preceded it. This technology, these were the early computers.”\u003c/p>\n\u003cfigure id=\"attachment_135307\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135307\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls.jpg\" alt=\"Bookcases around the restaurant are stocked with hundreds of player piano rolls.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">Bookcases around the restaurant are stocked with hundreds of player piano rolls. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.orchestriapalmcourt.com/opcabout.htm\" target=\"_blank\" rel=\"noopener\">mechanical instruments and players\u003c/a> that now call the Orchestria Palm Court home have come from all over. Some, like the Imhof & Mukle “Commandant 2” Orchstrian (circa 1920), a high-backed wooden beauty with piano and violin pipes and percussion instruments hidden inside, were donated. Others were purchased by Williams and his partner. The Violano-Virtuoso Player Violin, a highly-advanced invention dating to around 1925 and Williams’ favorite machine, was acquired from the widow of a hobby collector in Southern California.\u003c/p>\n\u003cp>Pianolas can be purchased cheaply Williams says — you can even find them on Craigslist for free — but restoring them to playing condition is often a complex and expensive task.\u003c/p>\n\u003ch2>Classic foods from a simpler time\u003c/h2>\n\u003cfigure id=\"attachment_135311\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135311\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/black-forest-phos.jpg\" alt=\"A Black Forest Phosphate\" width=\"1920\" height=\"3411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-800x1421.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-768x1364.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-1020x1812.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-675x1200.jpg 675w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Black Forest Phosphate \u003ccite>(Courtesy of Orchestria Palm Court Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Music may be the soul of the Orchestria Palm Court, but it’s the restaurant’s food that is at its heart. Orchestria produces rich, classic European dishes like Austrian goulash, chicken breast saltimbocca, and butternut-Marsala pasta made with organic produce and dairy, free-range chicken, and grass-fed beef. There’s no microwave or deep fryer in the kitchen and the menu changes weekly to feature fresh, seasonal foods.\u003c/p>\n\u003cp>The quality of the food is, in fact, so important that, when the restaurant was struggling to fill its seats after opening in 2012, Williams chose to cut its hours to two evenings a week rather than compromise ingredients.\u003c/p>\n\u003cfigure id=\"attachment_135308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-2.jpg\" alt=\"Beer and wine are available but it’s the fountain drinks that really make the restaurant’s beverage program unique.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer and wine are available but it’s the fountain drinks that really make the restaurant’s beverage program unique. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beer and wine are also on order but it’s the fountain drinks that really make the restaurant’s beverage program unique. “In the ‘20s, soda fountains were all the rage because of Prohibition. They came up with all sorts of varieties and the stuff tastes so different than what you get out of a can. We’ve lost a lot there,” Williams says. Indeed, this may be the only place in the Bay Area where crafted sodas like the poppy dew, a sweet, tart orange drink, and the New York-style chocolate phosphate still appear.\u003c/p>\n\u003cp>From its carefully crafted menu to its lovingly restored 1910 digs, there’s a nostalgic authenticity to the Orchestria Palm Court. The 4-bit computer code technology used in the Pianolas and early jukeboxes here didn’t just form the foundation of early recorded music, but the foundation of early Silicon Valley, too.\u003c/p>\n\u003cp>Still, while the rest of the Bay Area is looking for the next big breakthrough, Williams is happy with his vintage machines. They’ll keep singing for their supper every Friday and Saturday night for the foreseeable future.\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>\u003cb>Orchestria Palm Court\u003c/b>\u003cbr>\n\u003ca href=\"orchestriapalmcourt.com\">Website\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/eNBWZDPzJixxenYu7\">27 E William St.\u003c/a>\u003cbr>\nSan Jose 95112\u003cbr>\nOpen Friday & Saturday, 5:45-8:30pm\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135303/eat-drink-like-youre-in-the-1920s-two-nights-a-week","authors":["11636"],"categories":["bayareabites_13306","bayareabites_11028","bayareabites_2090","bayareabites_265","bayareabites_91","bayareabites_1593"],"tags":["bayareabites_9710","bayareabites_14780","bayareabites_16490","bayareabites_14752"],"featImg":"bayareabites_135309","label":"bayareabites"},"bayareabites_134428":{"type":"posts","id":"bayareabites_134428","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134428","score":null,"sort":[1565884946000]},"guestAuthors":[],"slug":"hide-the-wine-im-hosting-my-first-eid-al-adha-feast","title":"Hide The Wine! I'm Hosting My First Eid Al-Adha Feast","publishDate":1565884946,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A few days ago, my dad gave me a call. \"When we land in D.C., it's going to be Eid al-Adha,\" he said. \"You know, the one where we eat \u003cem>kharouf\u003c/em>.\"\u003c/p>\n\u003cp>No, I did not know. I had never observed the Muslim holiday of Eid al-Adha.\u003c/p>\n\u003cp>Although my father is a Muslim, my mother is Filipino and a strict Catholic. My parents divorced when I was a child. For most of my life, my dad lived in Cairo while I grew up in Southern California. I'd visit him in the summertime. But the trips never intersected with an Eid celebration.\u003cbr>\n[aside postID='bayareabites_116877,bayareabites_105053' label='More Lamb Recipes']\u003cbr>\nNow that he and my little brother Ahmed were coming to the States for a few weeks, it seemed like a good reason to host a big Eid feast in their honor.\u003c/p>\n\u003cp>\"Very cool,\" I said. \"We'll definitely have some \u003cem>kharouf\u003c/em> ready when you get here.\" I searched my mind for the English translation of the word. I knew it was some kind of animal. Perhaps ... goat?\u003c/p>\n\u003cp>In addition to never celebrating Eid al-Adha, I've never cooked \u003cem>goat\u003c/em>. I could feel my confidence begin to crumble. Where would I get the meat? Do I have to slaughter it myself? What am I supposed to cook? And umm, which Eid was this again?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Eid means \"feast\" or \"holiday\" in Arabic. There is Eid al-Fitr, which comes after the month of Ramadan, and then there is Eid al-Adha. This holiday, which started this past weekend and runs for five days, is \"a sacred time of year, but it's also joyous and charitable,\" says \u003ca href=\"https://americanstudies.yale.edu/people/zareena-grewal\">Zareena Grewal\u003c/a>, an associate professor of religious studies at Yale University. It honors all the Muslims who have made the annual hajj, the Islamic pilgrimage to Mecca.\u003c/p>\n\u003cp>As a sign of solidarity, Muslims around the world celebrate. They give money and new clothes to children, spend time with family and friends and most important — slaughter an animal.\u003c/p>\n\u003cp>I started to get nervous. I wasn't sure if I was even \u003cem>allowed\u003c/em> to host an Eid al-Adha feast. I haven't stepped foot in a mosque in ages. And my husband and I have beer and wine in the house. Alcohol is forbidden in Islam.\u003c/p>\n\u003cp>A few days before my dad and brother's arrival, I called my friend \u003ca href=\"https://www.linkedin.com/in/brenda-abdelall-53088624\">Brenda Abdelall\u003c/a> in a frenzy. An Egyptian American lawyer and philanthropic consultant, she is an excellent cook and has a Middle Eastern food blog called \u003ca href=\"http://mideats.com/\">MidEats\u003c/a>.\u003c/p>\n\u003cp>\"\u003cem>Adha\u003c/em> means sacrifice in Arabic,\" says Abdelall, who is Muslim. \"It's all about what Abraham had gone through.\"\u003c/p>\n\u003cp>In a story that has versions in both the Koran and the Bible, God asks the Prophet Abraham — who, according to Islamic teachings, established the rites of hajj — to sacrifice his son. Abraham takes his son to Mount Moriah to slaughter him. At the last moment, God — satisfied by Abraham's devotion — sends a ram to take his son's place, sparing his life.\u003c/p>\n\u003cp>\"It's tradition to slaughter an animal and have a sacrifice on Eid. You do it with your family. You eat half of it, and you give the other half away\" to those who are impoverished, says Abdelall.\u003c/p>\n\u003cp>OK, so what am I supposed to do, kill a goat? I asked her. \"Goat?\" she asked. Muslims can choose any meat — goat, sheep, cow, etc. — to slaughter, she explains, but Egyptians usually do lamb for Eid al-Adha.\u003c/p>\n\u003cp>After being tormented for days about how to tenderize goat meat, I realized that \u003cem>kharouf\u003c/em> means \"sheep\" in Arabic. I had the wrong translation. I let out a quiet sigh of relief.\u003c/p>\n\u003cp>Egyptians, she went on, usually serve a dish called \u003cem>fattah\u003c/em>: a casserole of rice and bread soaked in a tangy sauce of garlic, tomato, vinegar and meat broth. The top is decorated with large chunks of tender lamb. (See Abdelall's \u003ca href=\"http://mideats.com/recipe/fettah-hamra/\">recipe for fattah here\u003c/a>. She says you can also replace the beef with the meat of your choice.)\u003c/p>\n\u003cp>\"We have friends who go out to [farms] in Northern Virginia to pick out [an animal] to slaughter,\" she says. \"I go to Whole Foods.\"\u003c/p>\n\u003cp>Now \u003cem>that\u003c/em> I can do. With the menu sorted, I still had the other looming question: Is it OK to even celebrate this holiday as a non-practicing Muslim?\u003c/p>\n\u003cp>I turned to \u003ca href=\"http://facultyweb.kennesaw.edu/abagasra/index.php\">Anisah Bagasra\u003c/a>, an assistant professor of psychology at Kennesaw State University. She researches how Muslim Americans develop and maintain religious identity.\u003c/p>\n\u003cp>\"Most people who come from mixed-race or multi-religious backgrounds struggle with [identity], particularly because we feel like we have to choose a side,\" says Bagasra, a Muslim with a Pakistani father and American mother. \"They think: Am I being disingenuous if I play into one side over the other?\"\u003c/p>\n\u003cp>I thought about my situation, with my Catholic mom, Muslim father and American lifestyle. If I favor one part of my culture, it sometimes feels as if l am betraying one side of myself or one parent.\u003c/p>\n\u003cp>And how could I host an Islamic feast when I was devising a plan with my American husband, Darren, to hide our alcohol stash?\u003c/p>\n\u003cp>Bagasra offered some helpful advice. \"In Islam, it's perfectly OK [for non-Muslims] to help celebrate religious traditions with family and friends,\" she says. \"Even if you don't know a lot about Eid celebrations or meals, it's fine to celebrate alongside Muslims and make an effort to make your father feel at home.\"\u003c/p>\n\u003cp>It's not uncommon for Hindus to break fast with Muslims during Ramadan in South Asia, she says. And Abdelall says that in Egypt, where there is a Coptic Christian population of \u003ca href=\"https://www.npr.org/sections/parallels/2017/05/26/529508192/after-2016-assault-a-coptic-christian-grandmother-in-egypt-fights-for-justice\">9 million\u003c/a>, both Muslims and Christians honor Christmas and Eid.\u003c/p>\n\u003cp>\"Any effort you make is a wonderful effort,\" says Bagasra.\u003c/p>\n\u003cp>Still, I felt this nagging guilt. And I realized what the feeling was really about: my own relationship to Islam. I called up \u003ca href=\"https://wagner.nyu.edu/community/faculty/suhaib-webb\">Suhaib Webb\u003c/a>, an imam and a research scholar at NYU's Islamic center, and told him my woes.\u003c/p>\n\u003cp>\"There is a freedom and agency for people to experience the meaning of faith,\" he says. \"Why would you feel guilty?\u003c/p>\n\u003cp>Hosting this dinner, he added, \"that's totally dope. You're finding some kind of spiritual meaning, searching your cultural DNA. I think this is very personal and meaningful for you.\u003cstrong>\" \u003c/strong>\u003c/p>\n\u003cp>I nodded silently on the other end of the line.\u003c/p>\n\u003cp>With that blessing, I sprang into action. On Sunday, the day before my dad and brother arrived to D.C., I invited my other brother, Abdelrahman, 26, and his friends Eslam and Hazem to come over and help Darren and me cook the big Eid feast for Monday. Abdelrahman and his friends had moved to the States from Cairo less than a year ago. I knew they were homesick — and familiar food is an excellent cure.\u003c/p>\n\u003cp>\"You're helping us make the fattah,\" I told them, along with \u003cem>bamya\u003c/em>, an Arabic dish of stewed lamb and okra.\u003c/p>\n\u003cp>They shared what Eid al-Adha is like in Egypt. \"The streets turn into a slaughterhouse,\" says Eslam. Families who can afford it buy a live animal bring it home and kill it themselves. He winced. \"There's so much blood. I hate it.\"\u003c/p>\n\u003cp>\"We also go out with our friends and watch movies,\" says Abdelrahman. A lot of new Egyptian films come out especially for Eid.\u003c/p>\n\u003cp>With three pots of meat bubbling away on the stovetop, I shoved a frozen Costco lasagna in the oven. I almost forgot that it was the first day of Eid. Not exactly traditional — but the point is that we were all together.\u003c/p>\n\u003cp>And what about the feast for my dad and brother?\u003c/p>\n\u003cp>It went off without a hitch. We served the food that they would have had in Cairo, where they just were 24 hours before. Except it was happening here. In my home. And that felt epic.\u003c/p>\n\u003cp>\u003cem>Malaka Gharib is the author of \u003c/em>\u003ca href=\"https://www.penguinrandomhouse.com/books/575400/i-was-their-american-dream-by-malaka-gharib/9780525575115/\">I Was Their American Dream: A Graphic Memoir,\u003c/a>\u003cem> about being a first-generation Filipino Egyptian American. \u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/goatsandsoda/2019/08/14/751053788/hide-the-wine-im-hosting-my-first-eid-al-adha-feast\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"I haven't been to a mosque in ages. I had no idea how to celebrate the holiday — or whether it was appropriate for me to do so.","status":"publish","parent":0,"modified":1565884946,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":1373},"headData":{"title":"Hide The Wine! I'm Hosting My First Eid Al-Adha Feast | KQED","description":"I haven't been to a mosque in ages. I had no idea how to celebrate the holiday — or whether it was appropriate for me to do so.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134428 https://ww2.kqed.org/bayareabites/?p=134428","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/15/hide-the-wine-im-hosting-my-first-eid-al-adha-feast/","disqusTitle":"Hide The Wine! I'm Hosting My First Eid Al-Adha Feast","nprByline":"Malaka Gharib, NPR's Goats & Soda","nprImageAgency":"Malaka Gharib/NPR","nprStoryId":"751053788","nprApiLink":"http://api.npr.org/query?id=751053788&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/goatsandsoda/2019/08/14/751053788/hide-the-wine-im-hosting-my-first-eid-al-adha-feast?ft=nprml&f=751053788","nprRetrievedStory":"1","nprPubDate":"Wed, 14 Aug 2019 14:42:00 -0400","nprStoryDate":"Wed, 14 Aug 2019 13:41:00 -0400","nprLastModifiedDate":"Wed, 14 Aug 2019 14:42:46 -0400","path":"/bayareabites/134428/hide-the-wine-im-hosting-my-first-eid-al-adha-feast","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A few days ago, my dad gave me a call. \"When we land in D.C., it's going to be Eid al-Adha,\" he said. \"You know, the one where we eat \u003cem>kharouf\u003c/em>.\"\u003c/p>\n\u003cp>No, I did not know. I had never observed the Muslim holiday of Eid al-Adha.\u003c/p>\n\u003cp>Although my father is a Muslim, my mother is Filipino and a strict Catholic. My parents divorced when I was a child. For most of my life, my dad lived in Cairo while I grew up in Southern California. I'd visit him in the summertime. But the trips never intersected with an Eid celebration.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_116877,bayareabites_105053","label":"More Lamb Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nNow that he and my little brother Ahmed were coming to the States for a few weeks, it seemed like a good reason to host a big Eid feast in their honor.\u003c/p>\n\u003cp>\"Very cool,\" I said. \"We'll definitely have some \u003cem>kharouf\u003c/em> ready when you get here.\" I searched my mind for the English translation of the word. I knew it was some kind of animal. Perhaps ... goat?\u003c/p>\n\u003cp>In addition to never celebrating Eid al-Adha, I've never cooked \u003cem>goat\u003c/em>. I could feel my confidence begin to crumble. Where would I get the meat? Do I have to slaughter it myself? What am I supposed to cook? And umm, which Eid was this again?\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>Eid means \"feast\" or \"holiday\" in Arabic. There is Eid al-Fitr, which comes after the month of Ramadan, and then there is Eid al-Adha. This holiday, which started this past weekend and runs for five days, is \"a sacred time of year, but it's also joyous and charitable,\" says \u003ca href=\"https://americanstudies.yale.edu/people/zareena-grewal\">Zareena Grewal\u003c/a>, an associate professor of religious studies at Yale University. It honors all the Muslims who have made the annual hajj, the Islamic pilgrimage to Mecca.\u003c/p>\n\u003cp>As a sign of solidarity, Muslims around the world celebrate. They give money and new clothes to children, spend time with family and friends and most important — slaughter an animal.\u003c/p>\n\u003cp>I started to get nervous. I wasn't sure if I was even \u003cem>allowed\u003c/em> to host an Eid al-Adha feast. I haven't stepped foot in a mosque in ages. And my husband and I have beer and wine in the house. Alcohol is forbidden in Islam.\u003c/p>\n\u003cp>A few days before my dad and brother's arrival, I called my friend \u003ca href=\"https://www.linkedin.com/in/brenda-abdelall-53088624\">Brenda Abdelall\u003c/a> in a frenzy. An Egyptian American lawyer and philanthropic consultant, she is an excellent cook and has a Middle Eastern food blog called \u003ca href=\"http://mideats.com/\">MidEats\u003c/a>.\u003c/p>\n\u003cp>\"\u003cem>Adha\u003c/em> means sacrifice in Arabic,\" says Abdelall, who is Muslim. \"It's all about what Abraham had gone through.\"\u003c/p>\n\u003cp>In a story that has versions in both the Koran and the Bible, God asks the Prophet Abraham — who, according to Islamic teachings, established the rites of hajj — to sacrifice his son. Abraham takes his son to Mount Moriah to slaughter him. At the last moment, God — satisfied by Abraham's devotion — sends a ram to take his son's place, sparing his life.\u003c/p>\n\u003cp>\"It's tradition to slaughter an animal and have a sacrifice on Eid. You do it with your family. You eat half of it, and you give the other half away\" to those who are impoverished, says Abdelall.\u003c/p>\n\u003cp>OK, so what am I supposed to do, kill a goat? I asked her. \"Goat?\" she asked. Muslims can choose any meat — goat, sheep, cow, etc. — to slaughter, she explains, but Egyptians usually do lamb for Eid al-Adha.\u003c/p>\n\u003cp>After being tormented for days about how to tenderize goat meat, I realized that \u003cem>kharouf\u003c/em> means \"sheep\" in Arabic. I had the wrong translation. I let out a quiet sigh of relief.\u003c/p>\n\u003cp>Egyptians, she went on, usually serve a dish called \u003cem>fattah\u003c/em>: a casserole of rice and bread soaked in a tangy sauce of garlic, tomato, vinegar and meat broth. The top is decorated with large chunks of tender lamb. (See Abdelall's \u003ca href=\"http://mideats.com/recipe/fettah-hamra/\">recipe for fattah here\u003c/a>. She says you can also replace the beef with the meat of your choice.)\u003c/p>\n\u003cp>\"We have friends who go out to [farms] in Northern Virginia to pick out [an animal] to slaughter,\" she says. \"I go to Whole Foods.\"\u003c/p>\n\u003cp>Now \u003cem>that\u003c/em> I can do. With the menu sorted, I still had the other looming question: Is it OK to even celebrate this holiday as a non-practicing Muslim?\u003c/p>\n\u003cp>I turned to \u003ca href=\"http://facultyweb.kennesaw.edu/abagasra/index.php\">Anisah Bagasra\u003c/a>, an assistant professor of psychology at Kennesaw State University. She researches how Muslim Americans develop and maintain religious identity.\u003c/p>\n\u003cp>\"Most people who come from mixed-race or multi-religious backgrounds struggle with [identity], particularly because we feel like we have to choose a side,\" says Bagasra, a Muslim with a Pakistani father and American mother. \"They think: Am I being disingenuous if I play into one side over the other?\"\u003c/p>\n\u003cp>I thought about my situation, with my Catholic mom, Muslim father and American lifestyle. If I favor one part of my culture, it sometimes feels as if l am betraying one side of myself or one parent.\u003c/p>\n\u003cp>And how could I host an Islamic feast when I was devising a plan with my American husband, Darren, to hide our alcohol stash?\u003c/p>\n\u003cp>Bagasra offered some helpful advice. \"In Islam, it's perfectly OK [for non-Muslims] to help celebrate religious traditions with family and friends,\" she says. \"Even if you don't know a lot about Eid celebrations or meals, it's fine to celebrate alongside Muslims and make an effort to make your father feel at home.\"\u003c/p>\n\u003cp>It's not uncommon for Hindus to break fast with Muslims during Ramadan in South Asia, she says. And Abdelall says that in Egypt, where there is a Coptic Christian population of \u003ca href=\"https://www.npr.org/sections/parallels/2017/05/26/529508192/after-2016-assault-a-coptic-christian-grandmother-in-egypt-fights-for-justice\">9 million\u003c/a>, both Muslims and Christians honor Christmas and Eid.\u003c/p>\n\u003cp>\"Any effort you make is a wonderful effort,\" says Bagasra.\u003c/p>\n\u003cp>Still, I felt this nagging guilt. And I realized what the feeling was really about: my own relationship to Islam. I called up \u003ca href=\"https://wagner.nyu.edu/community/faculty/suhaib-webb\">Suhaib Webb\u003c/a>, an imam and a research scholar at NYU's Islamic center, and told him my woes.\u003c/p>\n\u003cp>\"There is a freedom and agency for people to experience the meaning of faith,\" he says. \"Why would you feel guilty?\u003c/p>\n\u003cp>Hosting this dinner, he added, \"that's totally dope. You're finding some kind of spiritual meaning, searching your cultural DNA. I think this is very personal and meaningful for you.\u003cstrong>\" \u003c/strong>\u003c/p>\n\u003cp>I nodded silently on the other end of the line.\u003c/p>\n\u003cp>With that blessing, I sprang into action. On Sunday, the day before my dad and brother arrived to D.C., I invited my other brother, Abdelrahman, 26, and his friends Eslam and Hazem to come over and help Darren and me cook the big Eid feast for Monday. Abdelrahman and his friends had moved to the States from Cairo less than a year ago. I knew they were homesick — and familiar food is an excellent cure.\u003c/p>\n\u003cp>\"You're helping us make the fattah,\" I told them, along with \u003cem>bamya\u003c/em>, an Arabic dish of stewed lamb and okra.\u003c/p>\n\u003cp>They shared what Eid al-Adha is like in Egypt. \"The streets turn into a slaughterhouse,\" says Eslam. Families who can afford it buy a live animal bring it home and kill it themselves. He winced. \"There's so much blood. I hate it.\"\u003c/p>\n\u003cp>\"We also go out with our friends and watch movies,\" says Abdelrahman. A lot of new Egyptian films come out especially for Eid.\u003c/p>\n\u003cp>With three pots of meat bubbling away on the stovetop, I shoved a frozen Costco lasagna in the oven. I almost forgot that it was the first day of Eid. Not exactly traditional — but the point is that we were all together.\u003c/p>\n\u003cp>And what about the feast for my dad and brother?\u003c/p>\n\u003cp>It went off without a hitch. We served the food that they would have had in Cairo, where they just were 24 hours before. Except it was happening here. In my home. And that felt epic.\u003c/p>\n\u003cp>\u003cem>Malaka Gharib is the author of \u003c/em>\u003ca href=\"https://www.penguinrandomhouse.com/books/575400/i-was-their-american-dream-by-malaka-gharib/9780525575115/\">I Was Their American Dream: A Graphic Memoir,\u003c/a>\u003cem> about being a first-generation Filipino Egyptian American. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/goatsandsoda/2019/08/14/751053788/hide-the-wine-im-hosting-my-first-eid-al-adha-feast\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134428/hide-the-wine-im-hosting-my-first-eid-al-adha-feast","authors":["byline_bayareabites_134428"],"categories":["bayareabites_11028","bayareabites_1763","bayareabites_1146","bayareabites_10916"],"tags":["bayareabites_16263","bayareabites_16453","bayareabites_14780","bayareabites_10264","bayareabites_16272"],"featImg":"bayareabites_134429","label":"bayareabites"},"bayareabites_134057":{"type":"posts","id":"bayareabites_134057","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134057","score":null,"sort":[1561568253000]},"guestAuthors":[],"slug":"food-art-community-in-a-changing-sf-can-somas-palette-serve-up-all-three","title":"Food, Art, Community: In a Changing SF, Can SOMA's Palette Serve Up All Three?","publishDate":1561568253,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_133413,bayareabites_133528,bayareabites_131884' label='Feast Your Eyes on These']\u003c/p>\n\u003cp>Tucked away on Folsom and 4th Street is a combination restaurant, art gallery and artist workshop with one caveat: it was created to be torn down a year later.\u003c/p>\n\u003cp>When asked about \u003ca href=\"https://www.palette-sf.com/\">Palette\u003c/a>, chef and owner \u003ca href=\"https://www.palette-sf.com/chef-bio\">Peter Hemsley\u003c/a> admits, “We repurposed it in a way that I don't think any rational restaurateur would have done.” But when it comes to passion projects, that just seems to be how the chef/artist operates.\u003c/p>\n\u003ch2>Food, Art and a dash of French\u003c/h2>\n\u003cp>Hemsley was a history and political science major in college, but his interest in food and art started when he was just a child living in Minnesota. His mother was a very good, untrained cook who liked to, he says, “experiment with the new, trendy stuff, or stuff that other people were trying.” She always had an eye towards “older, practiced, classic recipes from her parents' heritage.”\u003c/p>\n\u003cfigure id=\"attachment_134059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134059\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher.jpg\" alt=\"Chef and owner Peter Hemsley\" width=\"1920\" height=\"2423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-768x969.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-1020x1287.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-951x1200.jpg 951w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and owner Peter Hemsley \u003ccite>(Jane Fisher)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When he had to fend for himself in college without mom’s cooking, Hemsley’s curiosity and interest in food culture grew; he also began working in restaurants during his summers. Working at a French eatery sparked his interest in French culture and the language. Eventually, he would spend four years in France, a lengthy sabbatical during which his enthusiasm for food and art became a joint passion.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To learn the language, Hemsley devoured French culinary cookbooks and books about food history. Fascinated by historic recipes, he began illustrating them just for fun. “I think I started doing it to have cool decorations in my apartment,” he says. “Even two, three years later, I still didn't know what I was doing with all this collected collateral stuff, until I started doing ink and watercolor drawings of recipes, and trying different mediums. That's where it really started to click, and say, ‘All right, well I'm doing all this art activity with the materials of the kitchen...’\"\u003c/p>\n\u003cfigure id=\"attachment_134061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134061\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/D85_3425.jpg\" alt=\"Some of Hemsley's art is on display at Palette's gallery.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of Hemsley's art is on display at Palette's gallery. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A temporary location goes all out\u003c/h2>\n\u003cp>After years in the kitchen as a professional chef (including a period of time at the Michelin-starred Quince), Hemsley dreamed of having both his own studio space and a place to continue his private dining business. He met with artists to learn more about what a studio needed to make it attractive for other artists to work there. During this period, he says, “The notion of a kitchen within a restaurant within an art gallery came out of that. So I was looking for a space that could accommodate all those things.”\u003c/p>\n\u003cp>Finding the warehouse space that would be the perfect vessel for this dream took time. “They're rare, and they're not in the most desired areas of town,” Hemsley says. “But I did find one, and it seemed to accommodate exactly the kind of space that I had the vision to create.”\u003c/p>\n\u003cp>Said space was not the one where I met him in 2019 for this interview—in September 2017 he found a warehouse on 12th Street, let’s call it Palette 1.0.\u003c/p>\n\u003cfigure id=\"attachment_134062\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134062\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Shop_Ghost_Media_Inc-e1561566954517.jpg\" alt=\"At Palette, there is a connected shop where you can buy different commissioned Bay Area pieces.\" width=\"1920\" height=\"1920\">\u003cfigcaption class=\"wp-caption-text\">At Palette, there is a connected shop where you can buy different commissioned Bay Area pieces. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In his grand dreams, Hemsley explains, “That'll be the fully formed Palette.” It will have a restaurant with an evolving salon wall of art, a gallery for exhibitions and arts, and on a mezzanine level, a residency workshop.\u003c/p>\n\u003cp>The Palette where we met for this interview was, in fact, a “swing space”—a test to see how the concept he dreamed of would work on an operational level. Hemsley was at the original warehouse for less than a year when he realized his ambitious construction vision would eliminate all the working space and displace his team. They toyed with different ideas (at one point a mobile Palette was on the table), and he was looking for a rented kitchen space when the Folsom Street location (Palette 2.0) caught his eye.\u003c/p>\n\u003cfigure id=\"attachment_134060\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134060\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/palette-bar-before-after.jpg\" alt=\"The bar at Palette before and after renovations\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Palette before and after renovations \u003ccite>(Joey Campbell/Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former automotive building was sitting empty and would have remained empty for another year-and-a-half to two years until demolition and construction for a hotel space began. With a vague end date in mind, the realtor was offering it at a favorable below-market rate, and Hemsley jumped on the chance to “test” his ideas out for Palette.\u003c/p>\n\u003cp>For a test that might only last a year, his team has utterly transformed the empty space.\u003c/p>\n\u003cfigure id=\"attachment_134063\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134063\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson.jpg\" alt=\"The dining room at the Folsom St.’s Palette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining room at the Folsom St.’s Palette \u003ccite>(Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Customized and community-minded\u003c/h2>\n\u003cp>Palette’s every surface is lovely, even the walls. A colorful floral mural by Velia De Luliis blooms next to the kitchen, hand-painted ceramic dishes draw the eye as much as the food, and the white walls of the gallery and boutique provide a nice contrast to the deep teal splashed around the dining room.\u003c/p>\n\u003cfigure id=\"attachment_134070\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134070\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02050.jpg\" alt=\"At Palette, the ceramic plates are designed and handpainted with specific dishes in mind.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Palette, the ceramic plates are designed and handpainted with specific dishes in mind. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It's important to me that people see in a lot of ways the level of thought, the level of production, the specialness of what we're doing is communicated not only by the objects that we have here but the nature of the space,” Hemsley explains. “There's more we could do here, but I think we did an outstanding job. People are impressed by the level that we have gone to it. I think they're more in shock that it's just a temporary spot.”\u003c/p>\n\u003cp>And what is Palette’s blueprint—the dream that Hemsley is working to build? Just like his own passions cover both food and art, he wants Palette to be a space where food, art and community can thrive.\u003c/p>\n\u003cp>“In a lot of ways, a restaurant is great to be interested in and want to be invested in from a business standpoint, but it could be so much more profoundly impactful for the community if those funds were being directed towards something that actually has a deeper impact on the community,” says Hemsley.\u003c/p>\n\u003cp>“A restaurant space is a great community asset. People can patronize it, love it, can use it as a place for social gathering.”\u003c/p>\n\u003cfigure id=\"attachment_134065\" class=\"wp-caption aligncenter\" style=\"max-width: 853px\">\u003cimg class=\"size-full wp-image-134065\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02044.jpg\" alt=\"Even something as simple as fried artichoke gets its own intricately designed, handmade vessel.\" width=\"853\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044.jpg 853w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-768x1152.jpg 768w\" sizes=\"(max-width: 853px) 100vw, 853px\">\u003cfigcaption class=\"wp-caption-text\">Even something as simple as fried artichoke gets its own intricately designed, handmade vessel. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chairs, the glasses, the menu—every aspect of Palette’s design is intentional, showcasing the talents of \u003ca href=\"https://www.palette-sf.com/art/artisans\">local artists\u003c/a> and Hemsley’s creative culinary mind. A bonus to working with smaller, local artists is that they’re more interested in working on what Hemsley describes as “challenging projects that are typically not in the scope of what you might find commercially.”\u003c/p>\n\u003cp>As for the artists themselves, he thinks of it as “an opportunity for them to start scaling their business and realize a potential in themselves that this could go somewhere bigger than they ever imagined.”\u003c/p>\n\u003cfigure id=\"attachment_134066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134066\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02060.jpg\" alt=\"Palette’s Apple Rosette Tart is served on a glass apple plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Palette’s Apple Rosette Tart is served on a glass apple plate. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Palette’s glassblower Sam Schumacher of Rocket Glass Works makes all of the custom glasses for the restaurant with just one assistant to help him. Yes, it costs more, but Hemsley believes it’s worth it, the unique objects become more meaningful for diners.\u003c/p>\n\u003cp>While each item is more expensive to produce, there’s a sustainability angle to partnering with local artisans like Schumacher and Palette’s ceramics artist, Andrew Kontrabecki. In restaurants where breakage is an issue (broken glass or dropped tray of plates), Palette’s team save all the broken pieces to melt or grind down and use the materials again in new tableware. “It's not necessarily the best financial model,” Hemsley admits, “but it's not a wasteful model.”\u003c/p>\n\u003cfigure id=\"attachment_134067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134067\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02046.jpg\" alt=\"Broken glasses or plates are saved and the shards can be reused in the future for new pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Broken glasses or plates are saved and the shards can be reused in the future for new pieces. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And with art as the medium, Hemsley has more freedom with his menu as well, explaining, “What we're trying to do here is influenced by many of the experiences I've had, but much more personal because bringing art into the vein of it, it helps give it a sense of purpose. What is Palette and the food culture here? It can really be anything. It's not tied to a national cuisine type, it's not tied to a certain true cultural or direction orientation.”\u003c/p>\n\u003cp>Palette in its current form has a limited lifespan—according to Joey Campanella, the Director of Operations, “the plans for the eventual development of the Folsom Street building are ever-changing so if and when this location will close is up in the air!”\u003c/p>\n\u003cp>But don’t cry over spilled milk just yet. Their 12th Street location is already undergoing construction, and, once it’s ready and the Folsom Street location has reached the end of its term, elements from the Palette 2.0 version will be implemented into the new and improved Palette Hemsley has dreamed of all this time.\u003c/p>\n\u003cfigure id=\"attachment_134068\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134068\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson.jpg\" alt=\"The art gallery at Palette will have rotating displays from Bay Area artists.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The art gallery at Palette will have rotating displays from Bay Area artists. \u003ccite>(Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Palette\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9mGaE3zumYkBYSeR9\">816 Folsom St.\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n\u003ca href=\"https://www.facebook.com/palettesf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/palette.sf/\">Instagram\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Tucked away on Folsom and 4th Street is a combination restaurant, art gallery and artist workshop with one caveat: it was created to be torn down a year later.","status":"publish","parent":0,"modified":1561568925,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1608},"headData":{"title":"Food, Art, Community: In a Changing SF, Can SOMA's Palette Serve Up All Three? | KQED","description":"Tucked away on Folsom and 4th Street is a combination restaurant, art gallery and artist workshop with one caveat: it was created to be torn down a year later.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134057 https://ww2.kqed.org/bayareabites/?p=134057","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/06/26/food-art-community-in-a-changing-sf-can-somas-palette-serve-up-all-three/","disqusTitle":"Food, Art, Community: In a Changing SF, Can SOMA's Palette Serve Up All Three?","path":"/bayareabites/134057/food-art-community-in-a-changing-sf-can-somas-palette-serve-up-all-three","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133413,bayareabites_133528,bayareabites_131884","label":"Feast Your Eyes on These "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away on Folsom and 4th Street is a combination restaurant, art gallery and artist workshop with one caveat: it was created to be torn down a year later.\u003c/p>\n\u003cp>When asked about \u003ca href=\"https://www.palette-sf.com/\">Palette\u003c/a>, chef and owner \u003ca href=\"https://www.palette-sf.com/chef-bio\">Peter Hemsley\u003c/a> admits, “We repurposed it in a way that I don't think any rational restaurateur would have done.” But when it comes to passion projects, that just seems to be how the chef/artist operates.\u003c/p>\n\u003ch2>Food, Art and a dash of French\u003c/h2>\n\u003cp>Hemsley was a history and political science major in college, but his interest in food and art started when he was just a child living in Minnesota. His mother was a very good, untrained cook who liked to, he says, “experiment with the new, trendy stuff, or stuff that other people were trying.” She always had an eye towards “older, practiced, classic recipes from her parents' heritage.”\u003c/p>\n\u003cfigure id=\"attachment_134059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134059\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher.jpg\" alt=\"Chef and owner Peter Hemsley\" width=\"1920\" height=\"2423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-768x969.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-1020x1287.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/chef-peter-portrait-jane-fisher-951x1200.jpg 951w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and owner Peter Hemsley \u003ccite>(Jane Fisher)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When he had to fend for himself in college without mom’s cooking, Hemsley’s curiosity and interest in food culture grew; he also began working in restaurants during his summers. Working at a French eatery sparked his interest in French culture and the language. Eventually, he would spend four years in France, a lengthy sabbatical during which his enthusiasm for food and art became a joint passion.\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>To learn the language, Hemsley devoured French culinary cookbooks and books about food history. Fascinated by historic recipes, he began illustrating them just for fun. “I think I started doing it to have cool decorations in my apartment,” he says. “Even two, three years later, I still didn't know what I was doing with all this collected collateral stuff, until I started doing ink and watercolor drawings of recipes, and trying different mediums. That's where it really started to click, and say, ‘All right, well I'm doing all this art activity with the materials of the kitchen...’\"\u003c/p>\n\u003cfigure id=\"attachment_134061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134061\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/D85_3425.jpg\" alt=\"Some of Hemsley's art is on display at Palette's gallery.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/D85_3425-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of Hemsley's art is on display at Palette's gallery. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A temporary location goes all out\u003c/h2>\n\u003cp>After years in the kitchen as a professional chef (including a period of time at the Michelin-starred Quince), Hemsley dreamed of having both his own studio space and a place to continue his private dining business. He met with artists to learn more about what a studio needed to make it attractive for other artists to work there. During this period, he says, “The notion of a kitchen within a restaurant within an art gallery came out of that. So I was looking for a space that could accommodate all those things.”\u003c/p>\n\u003cp>Finding the warehouse space that would be the perfect vessel for this dream took time. “They're rare, and they're not in the most desired areas of town,” Hemsley says. “But I did find one, and it seemed to accommodate exactly the kind of space that I had the vision to create.”\u003c/p>\n\u003cp>Said space was not the one where I met him in 2019 for this interview—in September 2017 he found a warehouse on 12th Street, let’s call it Palette 1.0.\u003c/p>\n\u003cfigure id=\"attachment_134062\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134062\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Shop_Ghost_Media_Inc-e1561566954517.jpg\" alt=\"At Palette, there is a connected shop where you can buy different commissioned Bay Area pieces.\" width=\"1920\" height=\"1920\">\u003cfigcaption class=\"wp-caption-text\">At Palette, there is a connected shop where you can buy different commissioned Bay Area pieces. \u003ccite>(Ghost Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In his grand dreams, Hemsley explains, “That'll be the fully formed Palette.” It will have a restaurant with an evolving salon wall of art, a gallery for exhibitions and arts, and on a mezzanine level, a residency workshop.\u003c/p>\n\u003cp>The Palette where we met for this interview was, in fact, a “swing space”—a test to see how the concept he dreamed of would work on an operational level. Hemsley was at the original warehouse for less than a year when he realized his ambitious construction vision would eliminate all the working space and displace his team. They toyed with different ideas (at one point a mobile Palette was on the table), and he was looking for a rented kitchen space when the Folsom Street location (Palette 2.0) caught his eye.\u003c/p>\n\u003cfigure id=\"attachment_134060\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134060\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/palette-bar-before-after.jpg\" alt=\"The bar at Palette before and after renovations\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/palette-bar-before-after-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Palette before and after renovations \u003ccite>(Joey Campbell/Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The former automotive building was sitting empty and would have remained empty for another year-and-a-half to two years until demolition and construction for a hotel space began. With a vague end date in mind, the realtor was offering it at a favorable below-market rate, and Hemsley jumped on the chance to “test” his ideas out for Palette.\u003c/p>\n\u003cp>For a test that might only last a year, his team has utterly transformed the empty space.\u003c/p>\n\u003cfigure id=\"attachment_134063\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134063\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson.jpg\" alt=\"The dining room at the Folsom St.’s Palette\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Dining_Room_1_Williamson-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining room at the Folsom St.’s Palette \u003ccite>(Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Customized and community-minded\u003c/h2>\n\u003cp>Palette’s every surface is lovely, even the walls. A colorful floral mural by Velia De Luliis blooms next to the kitchen, hand-painted ceramic dishes draw the eye as much as the food, and the white walls of the gallery and boutique provide a nice contrast to the deep teal splashed around the dining room.\u003c/p>\n\u003cfigure id=\"attachment_134070\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134070\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02050.jpg\" alt=\"At Palette, the ceramic plates are designed and handpainted with specific dishes in mind.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02050-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">At Palette, the ceramic plates are designed and handpainted with specific dishes in mind. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It's important to me that people see in a lot of ways the level of thought, the level of production, the specialness of what we're doing is communicated not only by the objects that we have here but the nature of the space,” Hemsley explains. “There's more we could do here, but I think we did an outstanding job. People are impressed by the level that we have gone to it. I think they're more in shock that it's just a temporary spot.”\u003c/p>\n\u003cp>And what is Palette’s blueprint—the dream that Hemsley is working to build? Just like his own passions cover both food and art, he wants Palette to be a space where food, art and community can thrive.\u003c/p>\n\u003cp>“In a lot of ways, a restaurant is great to be interested in and want to be invested in from a business standpoint, but it could be so much more profoundly impactful for the community if those funds were being directed towards something that actually has a deeper impact on the community,” says Hemsley.\u003c/p>\n\u003cp>“A restaurant space is a great community asset. People can patronize it, love it, can use it as a place for social gathering.”\u003c/p>\n\u003cfigure id=\"attachment_134065\" class=\"wp-caption aligncenter\" style=\"max-width: 853px\">\u003cimg class=\"size-full wp-image-134065\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02044.jpg\" alt=\"Even something as simple as fried artichoke gets its own intricately designed, handmade vessel.\" width=\"853\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044.jpg 853w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02044-768x1152.jpg 768w\" sizes=\"(max-width: 853px) 100vw, 853px\">\u003cfigcaption class=\"wp-caption-text\">Even something as simple as fried artichoke gets its own intricately designed, handmade vessel. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chairs, the glasses, the menu—every aspect of Palette’s design is intentional, showcasing the talents of \u003ca href=\"https://www.palette-sf.com/art/artisans\">local artists\u003c/a> and Hemsley’s creative culinary mind. A bonus to working with smaller, local artists is that they’re more interested in working on what Hemsley describes as “challenging projects that are typically not in the scope of what you might find commercially.”\u003c/p>\n\u003cp>As for the artists themselves, he thinks of it as “an opportunity for them to start scaling their business and realize a potential in themselves that this could go somewhere bigger than they ever imagined.”\u003c/p>\n\u003cfigure id=\"attachment_134066\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134066\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02060.jpg\" alt=\"Palette’s Apple Rosette Tart is served on a glass apple plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02060-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Palette’s Apple Rosette Tart is served on a glass apple plate. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Palette’s glassblower Sam Schumacher of Rocket Glass Works makes all of the custom glasses for the restaurant with just one assistant to help him. Yes, it costs more, but Hemsley believes it’s worth it, the unique objects become more meaningful for diners.\u003c/p>\n\u003cp>While each item is more expensive to produce, there’s a sustainability angle to partnering with local artisans like Schumacher and Palette’s ceramics artist, Andrew Kontrabecki. In restaurants where breakage is an issue (broken glass or dropped tray of plates), Palette’s team save all the broken pieces to melt or grind down and use the materials again in new tableware. “It's not necessarily the best financial model,” Hemsley admits, “but it's not a wasteful model.”\u003c/p>\n\u003cfigure id=\"attachment_134067\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134067\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/DSC02046.jpg\" alt=\"Broken glasses or plates are saved and the shards can be reused in the future for new pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/DSC02046-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Broken glasses or plates are saved and the shards can be reused in the future for new pieces. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And with art as the medium, Hemsley has more freedom with his menu as well, explaining, “What we're trying to do here is influenced by many of the experiences I've had, but much more personal because bringing art into the vein of it, it helps give it a sense of purpose. What is Palette and the food culture here? It can really be anything. It's not tied to a national cuisine type, it's not tied to a certain true cultural or direction orientation.”\u003c/p>\n\u003cp>Palette in its current form has a limited lifespan—according to Joey Campanella, the Director of Operations, “the plans for the eventual development of the Folsom Street building are ever-changing so if and when this location will close is up in the air!”\u003c/p>\n\u003cp>But don’t cry over spilled milk just yet. Their 12th Street location is already undergoing construction, and, once it’s ready and the Folsom Street location has reached the end of its term, elements from the Palette 2.0 version will be implemented into the new and improved Palette Hemsley has dreamed of all this time.\u003c/p>\n\u003cfigure id=\"attachment_134068\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134068\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson.jpg\" alt=\"The art gallery at Palette will have rotating displays from Bay Area artists.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/06/Palette_Gallery_2_Rob_Williamson-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The art gallery at Palette will have rotating displays from Bay Area artists. \u003ccite>(Rob Williamson)\u003c/cite>\u003c/figcaption>\u003c/figure>\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>Palette\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/9mGaE3zumYkBYSeR9\">816 Folsom St.\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\n\u003ca href=\"https://www.facebook.com/palettesf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/palette.sf/\">Instagram\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134057/food-art-community-in-a-changing-sf-can-somas-palette-serve-up-all-three","authors":["11404"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_10028","bayareabites_1807","bayareabites_90","bayareabites_60"],"tags":["bayareabites_9710","bayareabites_14780","bayareabites_16437","bayareabites_12438","bayareabites_3085","bayareabites_14745"],"featImg":"bayareabites_134064","label":"bayareabites"},"bayareabites_131884":{"type":"posts","id":"bayareabites_131884","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131884","score":null,"sort":[1547658036000]},"guestAuthors":[],"slug":"food-trends-actually-tasty-or-just-instagram-fodder","title":"Food Trends: Actually Tasty or Just Instagram Fodder?","publishDate":1547658036,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp style=\"text-align: center\">\u003cem>Video by \u003ca href=\"https://www.kqed.org/author/vicchin\">Vic Chin\u003c/a>, Photos and Words by \u003ca href=\"https://www.kqed.org/author/gcheung\">Grace Cheung\u003c/a>, Animation by \u003ca href=\"https://www.headexplodie.co/contact/\">Annie Wong\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Are unicorn foods, edible gold, the Instant Pot, and other food trends actually tasty or just Instagram-friendly foods? People on the streets and in KQED weigh in on camera, and we share where you can get your own \"Instagram-friendly\" treats around the Bay below.\u003c/p>\n\u003cp>How many of these have you tried?\u003c/p>\n\u003ch2>Unicorn Foods\u003c/h2>\n\u003cp>[contextly_sidebar id=\"H76wOzs3A3bH2A5GDbgwflm6tDvyxth4\"]\u003c/p>\n\u003cp>You might remember this little old trend from 2017, but it made a comeback in 2018 to cover pretty much anything that was a vibrant color explosion (and \"super cute\"). In fact, the #1 Google search for food in 2018 was the term \u003ca href=\"https://trends.google.com/trends/yis/2018/US/\">\"unicorn cake.\"\u003c/a> What's the appeal? We'll have to assume it's for the gram!\u003c/p>\n\u003cfigure id=\"attachment_132132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_0317-e1547487812208.jpg\" alt='A \"unicorn\" birthday cake latte from Home Cafe' width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">A \"unicorn\" birthday cake latte from Home Cafe \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The term \"unicorn\" covers a lot, but it's generally going to be anything very colorful with a lot of blues, pinks, and purples for a whimsical fairy tale feel. If you're not over the unicorn craze, try \u003ca href=\"https://comstocksaloon.com/\">\u003cstrong>Comstock Saloon\u003c/strong>\u003c/a> or \u003ca href=\"http://homecoffeesf.com/menu/\">\u003cstrong>Home Cafe\u003c/strong>\u003c/a> for bursts of color on your table and in your latte.\u003c/p>\n\u003ch2>Plant-Based Burgers\u003c/h2>\n\u003cfigure id=\"attachment_132133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/429A5522-E692-42CA-BD35-E1E8C8E2BB5E-e1547487888490.jpg\" alt=\"The Impossible Burger can be found at restaurants like Umami Burger\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger can be found at restaurants like Umami Burger \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If Beyonce and Jay-Z recommend going vegan, we're doing it. Just kidding, but the plant-based diet craze has really boomed in the last few years and the most recognized name in the game (or the news) was probably the Impossible Burger. This company promised their scientifically-engineered patty would do the impossible: replace meat with you barely noticing the difference.\u003c/p>\n\u003cfigure id=\"attachment_132159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132159\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/impossible-burger-bleed.jpg\" alt=\"The Impossible Burger even bleeds like a real meat patty.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger even bleeds like a real meat patty. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Surprisingly, they didn't land too far off from this promise, and, despite a long stand-off with the FDA, their patty was widely adopted by many restaurants around the country! They even appeared in fast-food restaurants like White Castle, Hopdoddy's and Umami, and are making moves to be sold in grocery stores.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're craving it or just want to try one, hit up \u003ca href=\"https://www.umamiburger.com/\">\u003cstrong>Umami Burger\u003c/strong>\u003c/a>, \u003ca href=\"http://cockscombsf.com/\">\u003cstrong>Cockscomb\u003c/strong>\u003c/a>, or the robot burger-making restaurant \u003ca href=\"http://creator.rest/\">\u003cstrong>Creator\u003c/strong>\u003c/a>!\u003c/p>\n\u003ch2>Cheese Tea\u003c/h2>\n\u003cfigure id=\"attachment_132134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132134\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_0307-e1547487952647.jpg\" alt=\"At Tancca, you have cheese foam, puff cream, and other topping options.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">At Tancca, you have cheese foam, puff cream, and other topping options. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cheese foam might sound off-putting, but it's actually quite tasty! The foam is a topping for your tea (milk or not) and has a sweet and savory taste — almost like a cream cheese foam (does that sound any better?). It adds a savory finish to your tea, and can give you that lovely white mustache that you envied in Got Milk? commercials.\u003c/p>\n\u003cp>Eater wrote that cheese tea \u003ca href=\"https://www.eater.com/2018/9/21/17846630/cheese-tea-trend-explained\">\"is still waiting to achieve widespread popularity,\"\u003c/a> but we think the trend has already hit the Bay Area. In a place where boba is entrenched in daily life, the taste and visual appeal of cheese tea make it a popular beverage for a lot of people!\u003c/p>\n\u003cp>If you want cheese tea, a few places we've found them are \u003cb>\u003ca href=\"https://www.yelp.com/search?find_desc=tancca&find_loc=San+Francisco%2C+CA&ns=1\">Tancca\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"https://www.steapteabar.com/\">Steap\u003c/a>\u003c/b>, and \u003cb>\u003ca href=\"http://www.happy-lemon.com/en/\">Happy Lemon\u003c/a>\u003c/b>.\u003c/p>\n\u003ch2>Instant Pot\u003c/h2>\n\u003cfigure id=\"attachment_132157\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-132157\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/instant-pot-chili.gif\" alt=\"All the ingredients for chili thrown into an Instant Pot.\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">All the ingredients for chili thrown into an Instant Pot. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oh, the instant pot. Home cooks are obsessed with it because it can speed up your cooking by an insane percentage — even taking into consideration all the prep work and how long it takes the pot to reach full pressure. But wait, it's not \u003ci>just\u003c/i> a pressure cooker! It's a multi-use tool for steaming, baking, heating up leftovers AND high-pressure cooking. Want some beef stew but all you have is frozen beef in the freezer and hungry kids at the table? Throw it all in the Instant Pot and your meal is ready in minutes.\u003c/p>\n\u003cp>[contextly_sidebar id=\"Pumau2vxH3umPLW4lRUxUs7DrSj3ny9t\"]\u003c/p>\n\u003cp>A hop and a skip away, there is even a community of megafans on Facebook (at the time this was written, the \u003ca href=\"https://www.facebook.com/groups/InstantPotCommunity/\">Instant Pot Community group\u003c/a> was at 1,808,894 members) sharing their successes, failures, favorite recipes and advice with each other. When asked about favorite features, one member said, \"It [the Instant Pot] warms food too; it’s not JUST for cooking! I use my IP to reheat leftovers ALL THE TIME anymore. We don’t microwave. Our toaster oven works but takes forever. Stovetop takes too much minding. I just set it for 0 minutes and high pressure, quick release and enjoy the effortless hot food!\" It's not magic, guys, it's the power of technology that was developed by some geniuses in Canada.\u003c/p>\n\u003cp>Maybe there are some professional kitchens around the Bay using the Instant Pot, but it's most likely that you own one or have a friend/family member that swears by it and has one (or more) at home.\u003c/p>\n\u003ch2>Edible Gold\u003c/h2>\n\u003cfigure id=\"attachment_132135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132135\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_9848-e1547488031584.jpg\" alt=\"A hojicha ice cream cone at Matcha Cafe Maiko can be adorned with a gold sheet for a few extra bucks.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">A hojicha ice cream cone at Matcha Cafe Maiko can be adorned with a gold sheet for a few extra bucks. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Treat. your. self. That seemed to be the mantra in 2018, which is why we might have seen the explosion of gold-covered food and drink last year. Do they have any nutritional value? No. Do they add anything taste-wise? Nope. Does the gold make you feel like you're worth millions of dollars when you see it garnishing or sometimes completely covering what you're about to eat? Maybe just a little.\u003c/p>\n\u003cp>Those shiny treats make great Instagram fodder and make you feel a little richer (without the cost of getting actual gold jewelry). You can even get the gold leaf in flake or sheet form to put on your homemade food! The sheets are extremely delicate and can rip easily, so be careful when handling them.\u003c/p>\n\u003cp>We spotted gold-adorned foods at \u003ca href=\"http://www.matchacafe-maiko.com/eng/\">\u003cb>Matcha Cafe Maiko\u003c/b>\u003c/a>, \u003ca href=\"http://www.maruyasf.org/\">\u003cstrong>Maruya\u003c/strong>\u003c/a> and \u003ca href=\"https://www.theshotasf.com/\">\u003cstrong>The Shota\u003c/strong>\u003c/a> to name a few, but there are plenty of spots around the Bay dipping into this trend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are the food trends you're predicting for 2019? Is it more alternative milks? Maybe a twist on cannabis cuisine? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your guesses.\u003c/p>\n\n","blocks":[],"excerpt":"Cheese foam, unicorn foods, and, yes, the instant pot. Are food trends even good (or are they just good for Instagram)?","status":"publish","parent":0,"modified":1548188802,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1017},"headData":{"title":"Food Trends: Actually Tasty or Just Instagram Fodder? | KQED","description":"Cheese foam, unicorn foods, and, yes, the instant pot. Are food trends even good (or are they just good for Instagram)?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"131884 https://ww2.kqed.org/bayareabites/?p=131884","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/16/food-trends-actually-tasty-or-just-instagram-fodder/","disqusTitle":"Food Trends: Actually Tasty or Just Instagram Fodder?","videoEmbed":"https://youtu.be/PiQun7BQdSo","path":"/bayareabites/131884/food-trends-actually-tasty-or-just-instagram-fodder","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp style=\"text-align: center\">\u003cem>Video by \u003ca href=\"https://www.kqed.org/author/vicchin\">Vic Chin\u003c/a>, Photos and Words by \u003ca href=\"https://www.kqed.org/author/gcheung\">Grace Cheung\u003c/a>, Animation by \u003ca href=\"https://www.headexplodie.co/contact/\">Annie Wong\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Are unicorn foods, edible gold, the Instant Pot, and other food trends actually tasty or just Instagram-friendly foods? People on the streets and in KQED weigh in on camera, and we share where you can get your own \"Instagram-friendly\" treats around the Bay below.\u003c/p>\n\u003cp>How many of these have you tried?\u003c/p>\n\u003ch2>Unicorn Foods\u003c/h2>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>You might remember this little old trend from 2017, but it made a comeback in 2018 to cover pretty much anything that was a vibrant color explosion (and \"super cute\"). In fact, the #1 Google search for food in 2018 was the term \u003ca href=\"https://trends.google.com/trends/yis/2018/US/\">\"unicorn cake.\"\u003c/a> What's the appeal? We'll have to assume it's for the gram!\u003c/p>\n\u003cfigure id=\"attachment_132132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_0317-e1547487812208.jpg\" alt='A \"unicorn\" birthday cake latte from Home Cafe' width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">A \"unicorn\" birthday cake latte from Home Cafe \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The term \"unicorn\" covers a lot, but it's generally going to be anything very colorful with a lot of blues, pinks, and purples for a whimsical fairy tale feel. If you're not over the unicorn craze, try \u003ca href=\"https://comstocksaloon.com/\">\u003cstrong>Comstock Saloon\u003c/strong>\u003c/a> or \u003ca href=\"http://homecoffeesf.com/menu/\">\u003cstrong>Home Cafe\u003c/strong>\u003c/a> for bursts of color on your table and in your latte.\u003c/p>\n\u003ch2>Plant-Based Burgers\u003c/h2>\n\u003cfigure id=\"attachment_132133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/429A5522-E692-42CA-BD35-E1E8C8E2BB5E-e1547487888490.jpg\" alt=\"The Impossible Burger can be found at restaurants like Umami Burger\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger can be found at restaurants like Umami Burger \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If Beyonce and Jay-Z recommend going vegan, we're doing it. Just kidding, but the plant-based diet craze has really boomed in the last few years and the most recognized name in the game (or the news) was probably the Impossible Burger. This company promised their scientifically-engineered patty would do the impossible: replace meat with you barely noticing the difference.\u003c/p>\n\u003cfigure id=\"attachment_132159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132159\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/impossible-burger-bleed.jpg\" alt=\"The Impossible Burger even bleeds like a real meat patty.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger even bleeds like a real meat patty. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Surprisingly, they didn't land too far off from this promise, and, despite a long stand-off with the FDA, their patty was widely adopted by many restaurants around the country! They even appeared in fast-food restaurants like White Castle, Hopdoddy's and Umami, and are making moves to be sold in grocery stores.\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>If you're craving it or just want to try one, hit up \u003ca href=\"https://www.umamiburger.com/\">\u003cstrong>Umami Burger\u003c/strong>\u003c/a>, \u003ca href=\"http://cockscombsf.com/\">\u003cstrong>Cockscomb\u003c/strong>\u003c/a>, or the robot burger-making restaurant \u003ca href=\"http://creator.rest/\">\u003cstrong>Creator\u003c/strong>\u003c/a>!\u003c/p>\n\u003ch2>Cheese Tea\u003c/h2>\n\u003cfigure id=\"attachment_132134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132134\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_0307-e1547487952647.jpg\" alt=\"At Tancca, you have cheese foam, puff cream, and other topping options.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">At Tancca, you have cheese foam, puff cream, and other topping options. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cheese foam might sound off-putting, but it's actually quite tasty! The foam is a topping for your tea (milk or not) and has a sweet and savory taste — almost like a cream cheese foam (does that sound any better?). It adds a savory finish to your tea, and can give you that lovely white mustache that you envied in Got Milk? commercials.\u003c/p>\n\u003cp>Eater wrote that cheese tea \u003ca href=\"https://www.eater.com/2018/9/21/17846630/cheese-tea-trend-explained\">\"is still waiting to achieve widespread popularity,\"\u003c/a> but we think the trend has already hit the Bay Area. In a place where boba is entrenched in daily life, the taste and visual appeal of cheese tea make it a popular beverage for a lot of people!\u003c/p>\n\u003cp>If you want cheese tea, a few places we've found them are \u003cb>\u003ca href=\"https://www.yelp.com/search?find_desc=tancca&find_loc=San+Francisco%2C+CA&ns=1\">Tancca\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"https://www.steapteabar.com/\">Steap\u003c/a>\u003c/b>, and \u003cb>\u003ca href=\"http://www.happy-lemon.com/en/\">Happy Lemon\u003c/a>\u003c/b>.\u003c/p>\n\u003ch2>Instant Pot\u003c/h2>\n\u003cfigure id=\"attachment_132157\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-132157\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/instant-pot-chili.gif\" alt=\"All the ingredients for chili thrown into an Instant Pot.\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">All the ingredients for chili thrown into an Instant Pot. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oh, the instant pot. Home cooks are obsessed with it because it can speed up your cooking by an insane percentage — even taking into consideration all the prep work and how long it takes the pot to reach full pressure. But wait, it's not \u003ci>just\u003c/i> a pressure cooker! It's a multi-use tool for steaming, baking, heating up leftovers AND high-pressure cooking. Want some beef stew but all you have is frozen beef in the freezer and hungry kids at the table? Throw it all in the Instant Pot and your meal is ready in minutes.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>A hop and a skip away, there is even a community of megafans on Facebook (at the time this was written, the \u003ca href=\"https://www.facebook.com/groups/InstantPotCommunity/\">Instant Pot Community group\u003c/a> was at 1,808,894 members) sharing their successes, failures, favorite recipes and advice with each other. When asked about favorite features, one member said, \"It [the Instant Pot] warms food too; it’s not JUST for cooking! I use my IP to reheat leftovers ALL THE TIME anymore. We don’t microwave. Our toaster oven works but takes forever. Stovetop takes too much minding. I just set it for 0 minutes and high pressure, quick release and enjoy the effortless hot food!\" It's not magic, guys, it's the power of technology that was developed by some geniuses in Canada.\u003c/p>\n\u003cp>Maybe there are some professional kitchens around the Bay using the Instant Pot, but it's most likely that you own one or have a friend/family member that swears by it and has one (or more) at home.\u003c/p>\n\u003ch2>Edible Gold\u003c/h2>\n\u003cfigure id=\"attachment_132135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132135\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_9848-e1547488031584.jpg\" alt=\"A hojicha ice cream cone at Matcha Cafe Maiko can be adorned with a gold sheet for a few extra bucks.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">A hojicha ice cream cone at Matcha Cafe Maiko can be adorned with a gold sheet for a few extra bucks. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Treat. your. self. That seemed to be the mantra in 2018, which is why we might have seen the explosion of gold-covered food and drink last year. Do they have any nutritional value? No. Do they add anything taste-wise? Nope. Does the gold make you feel like you're worth millions of dollars when you see it garnishing or sometimes completely covering what you're about to eat? Maybe just a little.\u003c/p>\n\u003cp>Those shiny treats make great Instagram fodder and make you feel a little richer (without the cost of getting actual gold jewelry). You can even get the gold leaf in flake or sheet form to put on your homemade food! The sheets are extremely delicate and can rip easily, so be careful when handling them.\u003c/p>\n\u003cp>We spotted gold-adorned foods at \u003ca href=\"http://www.matchacafe-maiko.com/eng/\">\u003cb>Matcha Cafe Maiko\u003c/b>\u003c/a>, \u003ca href=\"http://www.maruyasf.org/\">\u003cstrong>Maruya\u003c/strong>\u003c/a> and \u003ca href=\"https://www.theshotasf.com/\">\u003cstrong>The Shota\u003c/strong>\u003c/a> to name a few, but there are plenty of spots around the Bay dipping into this trend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are the food trends you're predicting for 2019? Is it more alternative milks? Maybe a twist on cannabis cuisine? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your guesses.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131884/food-trends-actually-tasty-or-just-instagram-fodder","authors":["11404","11350"],"categories":["bayareabites_2998","bayareabites_1516","bayareabites_1653","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_13746"],"tags":["bayareabites_49","bayareabites_14780","bayareabites_2256","bayareabites_15718","bayareabites_336"],"featImg":"bayareabites_132131","label":"bayareabites"},"bayareabites_131913":{"type":"posts","id":"bayareabites_131913","meta":{"index":"posts_1591205157","site":"bayareabites","id":"131913","score":null,"sort":[1546625710000]},"guestAuthors":[],"slug":"through-food-art-asian-americans-stop-pushing-heritage-to-the-back-burner","title":"Through Food Art, Asian-Americans Stop 'Pushing Heritage To The Back Burner'","publishDate":1546625710,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Three American women of Taiwanese descent are cooking up the dishes of their youth: dumplings, roasted pork belly, sticky rice buns, shaved ice.\u003c/p>\n\u003cp>Except they're not using food. They're using materials like plaster, paint and porcelain.\u003c/p>\n\u003cp>[contextly_sidebar id=\"dGETkuHuXCUi68VFu5txzdmz03ChpDkT\"]\u003c/p>\n\u003cp>Remarkably, the artists don't know each other in real life, only through Instagram. But they share a common goal: to re-create the foods of their culture in sculpture to pay homage to their heritage.\u003c/p>\n\u003cp>Making sculptures of food isn't new to the art world, says \u003ca href=\"http://www.daniellewu.com/p/about.html\">Danielle Wu\u003c/a>, 26, a Chinese-American writer, art critic and curator. But over the past year, a growing number of Asian-American artists have been using food sculpture to explore race and identity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 2018, a South Korean artist in New York named \u003ca href=\"http://interstateprojects.org/index.php?/group-show---curated-by-jonah-porter/\">Cindy Ji Hye Kim\u003c/a> shaped rice into fists and created a Spam sculpture. And a Chinese-American artist named \u003ca href=\"https://catalinaouyang.com/body-land-snarl\">Catalina Ouyang\u003c/a> created an art piece using lotus roots.\u003c/p>\n\u003cp>Wu says it makes her very happy that more artists are creating works that \"celebrate their identity.\"\u003c/p>\n\u003cp>\"I'm thinking about my younger self and what these images might mean to someone who feels that they have been deprived of having their own culture elevated,\" she adds.\u003c/p>\n\u003cp>Stephanie Shih, a 32-year-old artist in Brooklyn, started making dumplings out of porcelain as a way to reconnect with her Taiwanese-American roots.\u003c/p>\n\u003cp>http://www.instagram.com/p/BqNTF_lgWEp/?utm_source=ig_embed\u003c/p>\n\u003cp>Growing up in Central Jersey, Shih thought \"you had to be white to be cool, and that being Taiwanese was inherently uncool,\" she says. \"I pushed my heritage to the back burner. Being [Asian] wasn't something I was proud of.\"\u003c/p>\n\u003cp>Shih remembers making pork-filled dumplings with her family. \"From an early age, I could sense how important food was to them,\" she says.\u003c/p>\n\u003cp>[contextly_sidebar id=\"XiVHB1n5bYXbuXr14CxNzSflLmFRdeSB\"]\u003c/p>\n\u003cp>So in July 2018, Shih started sculpting them out of porcelain. She started off making six, and says she just couldn't stop. She's now up to 600.\u003c/p>\n\u003cp>\"I don't know why, but it was meditative for me,\" says Shih. \"I fold them just how you make real dumplings. The only difference is that there isn't anything inside.\"\u003c/p>\n\u003cp>To her, it conjured a powerful mental image \"of sitting at a table [making the dumplings] with everyone around.\"\u003c/p>\n\u003cp>Those memories are what Monyee Chau, a Seattle-based artist of Taiwanese and Chinese descent, likes about her food sculptures, too.\u003c/p>\n\u003cp>Chau, 22, was very close to her grandparents, she says. They had their own Chinese restaurant and she spent a lot of time with them in the kitchen.\u003c/p>\n\u003cp>http://www.instagram.com/p/BjyYUg-lNPO/?utm_source=ig_embed\u003c/p>\n\u003cp>Using plaster, she sculpted a set of her grandmother's sticky rice buns. \"She would sit in the sun and make hundreds of buns wrapped in banana leaves, for hours, for multiple days, for her whole family and community,\" she says. \"I wanted to honor her labor.\"\u003c/p>\n\u003cp>And out of ceramic, she re-created the pork belly that her grandfather used to make — her favorite dish as a child. \"He used to take the wire hangers out of our closet, hook them to the pork belly, and cure them over the heat register in our kitchen,\" she says. Then he'd cut it up, fry it, and serve it over rice and cabbage.\u003c/p>\n\u003cp>http://www.instagram.com/p/BhW9bhPFDYx/?utm_source=ig_embed\u003c/p>\n\u003cp>Just like her grandfather did, Chau hangs pork belly slices on twisted hangers. Except she's painted the ceramic pieces bright gold.\u003c/p>\n\u003cp>\"He spent a lot of time doing things like this to make me happy,\" she says. \"I'm very, very lucky.\"\u003c/p>\n\u003cp>For Annie Shen, who goes by the name of RC, food sculpture has helped her show the world who she is as a Taiwanese-American.\u003c/p>\n\u003cp>http://www.instagram.com/p/BqXz_PRlo8G/?utm_source=ig_embed\u003c/p>\n\u003cp>In one series, made out of ceramic, she created a set of conjoined plates with two different dishes: an American one, and its Taiwanese counterpart.\u003c/p>\n\u003cp>Opposite a banana split, there is shaved ice. Next to a hamburger is a bao sandwich. Diagonal to a hot dog is a street snack called \"small sausage in large sausage,\" a Taiwanese street food made with pork sausage wrapped in a sticky rice sausage.\u003c/p>\n\u003cp>http://www.instagram.com/p/BqXz7kwlGz0/?utm_source=ig_embed\u003c/p>\n\u003cp>Shih and Chau say that they've been heartened by the support they've received online, especially from Asian-Americans nostalgic for a taste of their upbringing.\u003c/p>\n\u003cp>\"I saw right away that people loved my dumplings,\" says Shih.\u003c/p>\n\u003cp>Recently, a woman from Portland named Yumi Wilson reached out and told Shih how much her art meant to her. Wilson lost her Chinese mother 10 years ago and never learned to fold dumplings. \"I never stop missing her or thinking about what's been lost,\" she says.\u003c/p>\n\u003cp>That's why Wilson finds Shih's ceramic dumplings \"supremely comforting.\" To her, they represent the Asian-American community — the pride in their cultures and the struggle to belong.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Holding a dumpling in her hands, Wilson says she felt a magical sensation: the feeling of the ceramic \"turning from cold to warm.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Through+Food+Art%2C+Asian-Americans+Stop+%27Pushing+Heritage+To+The+Back+Burner%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Some Asian-American artists are sculpting the dishes of their youth to explore their race and identity. And through Instagram, they're also connecting with others who yearn for a taste of their past.","status":"publish","parent":0,"modified":1546625961,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":874},"headData":{"title":"Through Food Art, Asian-Americans Stop 'Pushing Heritage To The Back Burner' | KQED","description":"Some Asian-American artists are sculpting the dishes of their youth to explore their race and identity. And through Instagram, they're also connecting with others who yearn for a taste of their past.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"131913 https://ww2.kqed.org/bayareabites/?p=131913","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/04/through-food-art-asian-americans-stop-pushing-heritage-to-the-back-burner/","disqusTitle":"Through Food Art, Asian-Americans Stop 'Pushing Heritage To The Back Burner'","nprImageCredit":"Robert Bredvad","nprByline":"Malaka Gharib, NPR Food","nprImageAgency":"NPR","nprStoryId":"682182165","nprApiLink":"http://api.npr.org/query?id=682182165&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/01/04/682182165/through-food-art-asian-americans-stop-pushing-heritage-to-the-back-burner?ft=nprml&f=682182165","nprRetrievedStory":"1","nprPubDate":"Fri, 04 Jan 2019 12:19:00 -0500","nprStoryDate":"Fri, 04 Jan 2019 12:19:35 -0500","nprLastModifiedDate":"Fri, 04 Jan 2019 12:19:35 -0500","path":"/bayareabites/131913/through-food-art-asian-americans-stop-pushing-heritage-to-the-back-burner","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Three American women of Taiwanese descent are cooking up the dishes of their youth: dumplings, roasted pork belly, sticky rice buns, shaved ice.\u003c/p>\n\u003cp>Except they're not using food. They're using materials like plaster, paint and porcelain.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Remarkably, the artists don't know each other in real life, only through Instagram. But they share a common goal: to re-create the foods of their culture in sculpture to pay homage to their heritage.\u003c/p>\n\u003cp>Making sculptures of food isn't new to the art world, says \u003ca href=\"http://www.daniellewu.com/p/about.html\">Danielle Wu\u003c/a>, 26, a Chinese-American writer, art critic and curator. But over the past year, a growing number of Asian-American artists have been using food sculpture to explore race and identity.\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 2018, a South Korean artist in New York named \u003ca href=\"http://interstateprojects.org/index.php?/group-show---curated-by-jonah-porter/\">Cindy Ji Hye Kim\u003c/a> shaped rice into fists and created a Spam sculpture. And a Chinese-American artist named \u003ca href=\"https://catalinaouyang.com/body-land-snarl\">Catalina Ouyang\u003c/a> created an art piece using lotus roots.\u003c/p>\n\u003cp>Wu says it makes her very happy that more artists are creating works that \"celebrate their identity.\"\u003c/p>\n\u003cp>\"I'm thinking about my younger self and what these images might mean to someone who feels that they have been deprived of having their own culture elevated,\" she adds.\u003c/p>\n\u003cp>Stephanie Shih, a 32-year-old artist in Brooklyn, started making dumplings out of porcelain as a way to reconnect with her Taiwanese-American roots.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BqNTF_lgWEp"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Growing up in Central Jersey, Shih thought \"you had to be white to be cool, and that being Taiwanese was inherently uncool,\" she says. \"I pushed my heritage to the back burner. Being [Asian] wasn't something I was proud of.\"\u003c/p>\n\u003cp>Shih remembers making pork-filled dumplings with her family. \"From an early age, I could sense how important food was to them,\" she says.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>So in July 2018, Shih started sculpting them out of porcelain. She started off making six, and says she just couldn't stop. She's now up to 600.\u003c/p>\n\u003cp>\"I don't know why, but it was meditative for me,\" says Shih. \"I fold them just how you make real dumplings. The only difference is that there isn't anything inside.\"\u003c/p>\n\u003cp>To her, it conjured a powerful mental image \"of sitting at a table [making the dumplings] with everyone around.\"\u003c/p>\n\u003cp>Those memories are what Monyee Chau, a Seattle-based artist of Taiwanese and Chinese descent, likes about her food sculptures, too.\u003c/p>\n\u003cp>Chau, 22, was very close to her grandparents, she says. They had their own Chinese restaurant and she spent a lot of time with them in the kitchen.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BjyYUg-lNPO"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Using plaster, she sculpted a set of her grandmother's sticky rice buns. \"She would sit in the sun and make hundreds of buns wrapped in banana leaves, for hours, for multiple days, for her whole family and community,\" she says. \"I wanted to honor her labor.\"\u003c/p>\n\u003cp>And out of ceramic, she re-created the pork belly that her grandfather used to make — her favorite dish as a child. \"He used to take the wire hangers out of our closet, hook them to the pork belly, and cure them over the heat register in our kitchen,\" she says. Then he'd cut it up, fry it, and serve it over rice and cabbage.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BhW9bhPFDYx"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just like her grandfather did, Chau hangs pork belly slices on twisted hangers. Except she's painted the ceramic pieces bright gold.\u003c/p>\n\u003cp>\"He spent a lot of time doing things like this to make me happy,\" she says. \"I'm very, very lucky.\"\u003c/p>\n\u003cp>For Annie Shen, who goes by the name of RC, food sculpture has helped her show the world who she is as a Taiwanese-American.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BqXz_PRlo8G"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In one series, made out of ceramic, she created a set of conjoined plates with two different dishes: an American one, and its Taiwanese counterpart.\u003c/p>\n\u003cp>Opposite a banana split, there is shaved ice. Next to a hamburger is a bao sandwich. Diagonal to a hot dog is a street snack called \"small sausage in large sausage,\" a Taiwanese street food made with pork sausage wrapped in a sticky rice sausage.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BqXz7kwlGz0"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Shih and Chau say that they've been heartened by the support they've received online, especially from Asian-Americans nostalgic for a taste of their upbringing.\u003c/p>\n\u003cp>\"I saw right away that people loved my dumplings,\" says Shih.\u003c/p>\n\u003cp>Recently, a woman from Portland named Yumi Wilson reached out and told Shih how much her art meant to her. Wilson lost her Chinese mother 10 years ago and never learned to fold dumplings. \"I never stop missing her or thinking about what's been lost,\" she says.\u003c/p>\n\u003cp>That's why Wilson finds Shih's ceramic dumplings \"supremely comforting.\" To her, they represent the Asian-American community — the pride in their cultures and the struggle to belong.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Holding a dumpling in her hands, Wilson says she felt a magical sensation: the feeling of the ceramic \"turning from cold to warm.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Through+Food+Art%2C+Asian-Americans+Stop+%27Pushing+Heritage+To+The+Back+Burner%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/131913/through-food-art-asian-americans-stop-pushing-heritage-to-the-back-burner","authors":["byline_bayareabites_131913"],"categories":["bayareabites_11028","bayareabites_2407","bayareabites_10028","bayareabites_1763","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_15913","bayareabites_14780"],"featImg":"bayareabites_131914","label":"bayareabites"},"bayareabites_116823":{"type":"posts","id":"bayareabites_116823","meta":{"index":"posts_1591205157","site":"bayareabites","id":"116823","score":null,"sort":[1492473545000]},"guestAuthors":[],"slug":"its-not-easy-being-green-food-activism-at-the-2017-sf-green-film-festival","title":"It's Not Easy Being Green: Food Activism at the 2017 SF Green Film Festival","publishDate":1492473545,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Three films at the\u003ca href=\"http://www.greenfilmfest.org/\" target=\"_blank\"> 2017 San Francisco Green Film Festival\u003c/a> (April 20-26) highlight, perhaps unintentionally, how hard it is to do the right thing. Or maybe they demonstrate how easy it is, but how often the right thing is ignored in favor of the expedient. This dilemma is familiar to anyone paying attention, vexing arguments that range across the landscape of human activity. Yes, it might be true that a particular practice is harmful in the long run, but the short-term benefits (usually jobs, economics) trump all other concerns. \u003c/p>\n\u003cp>What I mean is best expressed in the story of Dick Goin, a man whose decades-long fight to remove two dams and return Chinook salmon to their ancestral spawning grounds in Washington's Elwha River is poetically profiled in Jennifer Galvin & Sachi Cunningham's \u003ca href=\"http://www.thememoryoffish.com/\" target=\"_blank\">\u003cem>The Memory of Fish\u003c/em>\u003c/a> (Saturday, April 22, 3pm, Roxie Cinema).\u003c/p>\n\u003cfigure id=\"attachment_116825\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/The-Memory-of-Fish-3.jpg\" alt=\"Dick Goin, The Memory of Fish\" width=\"1400\" height=\"788\" class=\"size-full wp-image-116825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/The-Memory-of-Fish-3.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/The-Memory-of-Fish-3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/The-Memory-of-Fish-3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/The-Memory-of-Fish-3-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/The-Memory-of-Fish-3-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/The-Memory-of-Fish-3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/The-Memory-of-Fish-3-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/The-Memory-of-Fish-3-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/The-Memory-of-Fish-3-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/The-Memory-of-Fish-3-520x293.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Dick Goin, The Memory of Fish\u003c/figcaption>\u003c/figure>\n\u003cp>Goin's relationship with the river began when he was just a kid. His family suffered the ravages of the infamous Dust Bowl, sold what little they had and headed west from southwestern Iowa. They arrived on the banks of the Elwha \"poor as rats,\" surviving starvation because of the river's rich natural resources, most particularly the hefty salmon that thrived there. Goin spent his whole life on the river, which was dammed early in the 20th century to produce hydro-electricity, fueling mills that produced everything from tires to canned fish. At 18, Goin went to work at Rayonier Incorporated, servicing the machines powered by the dams he despised for 41 1/2 years. He recounts witnessing juvenile salmonids hit the pollution generated by Rayonier and going belly up and wonders at his inaction. \"Should I have then said, 'Hell, I won't work here anymore?'\" How would he have put food on the table for his young family? He says, \"You accept the necessities of life...\"\u003c/p>\n\u003cp>https://youtu.be/5GwGlEX0ktw\u003c/p>\n\u003cp>The combination of the dams, which inhibited spawning, the canneries that chopped and packaged the fish and other companies that spewed pollution resulted in a huge decline of the Chinook population. Goin's own fishing records track reductions in the size and quantity of the fish. Once Goin retired, and most of the factories previously powered by the dams went out of business, he began to lobby for the restoration of the river. Of course there was resistance. No one had ever undertaken such a \u003ca href=\"http://projects.seattletimes.com/2016/elwha/\" target=\"_blank\">massive dam removal project\u003c/a>. What would happen to the river if it was returned to its former state?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This timeline brings up a troubling question. Did Goin advocate for the river's restoration when his livelihood depended on the power generated by its two dams? This is the complicated heart of the conservation question, the sticky point located at the center of enlightenment, convenience and self interest. Why is it so difficult to do the right thing?\u003c/p>\n\u003cfigure id=\"attachment_116826\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/FOT_2257_Sunburst-Farm_Apple-pickers.jpg\" alt=\"Sunburst Farm apple pickers; Evolution of Organic\" width=\"1400\" height=\"1013\" class=\"size-full wp-image-116826\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2257_Sunburst-Farm_Apple-pickers.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2257_Sunburst-Farm_Apple-pickers-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2257_Sunburst-Farm_Apple-pickers-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2257_Sunburst-Farm_Apple-pickers-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2257_Sunburst-Farm_Apple-pickers-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2257_Sunburst-Farm_Apple-pickers-1180x854.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2257_Sunburst-Farm_Apple-pickers-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2257_Sunburst-Farm_Apple-pickers-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2257_Sunburst-Farm_Apple-pickers-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2257_Sunburst-Farm_Apple-pickers-520x376.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Sunburst Farm apple pickers; Evolution of Organic\u003c/figcaption>\u003c/figure>\n\u003cp>The festival's opening night film, Mark Kitchell's \u003ca href=\"http://evolutionoforganic.com/\" target=\"_blank\">Evolution of Organic\u003c/a> (Thursday, April 20, 7:30pm, Castro Theatre) provides a partial answer. There were indeed people devoted to a principle that was a little more enlightened than it was self-interested. In reaction to the industrial farming practices of the late 1960s and early 1970s, a small band of \"hippies\" sought natural food alternatives for themselves, their families and their communities. However, making a living as an organic farmer was exceedingly difficult in an era when the term was at best obscure and at worst denigrated. This core group of true believers persisted because growing healthy food and responsibly stewarding the land was the right thing to do. They adopted farming practices and innovated food distribution operations out of necessity. \u003c/p>\n\u003cp>Images of this early movement are endearingly hilarious, looking how you would expect coastal Californians looked in the early 1970s. One image, the one I would have liked to use to promote this post, is of a group of naked, long-haired men and women crouched together on a patch of land, boobs and penises dangling freely, arms draped over one another as the afternoon sun kisses their honey-colored skin. One can only imagine the night ahead after a day's work digging in the dirt! \u003c/p>\n\u003cp>https://youtu.be/Mh_9ojGcYoE\u003c/p>\n\u003cp>The film -- in four acts -- tracks the rise of the \"organic\" movement, which has come to mean so much (and sometimes so little) in today's supermarket. Inspired by Rachel Carson's \u003ca href=\"https://en.wikipedia.org/wiki/Silent_Spring\" target=\"_blank\">\u003cem>Silent Spring\u003c/em>\u003c/a>, an influential tome documenting the detrimental effects of pesticides, and the arrival of English master gardener \u003ca href=\"https://en.wikipedia.org/wiki/Alan_Chadwick\" target=\"_blank\">Alan Chadwick\u003c/a> at the University of California, Santa Cruz, early organic farmers had to resist prevalent farming practices and rediscover a history of seemingly lost knowledge. (Funny that. A few decades of industrial farming could somehow wipe away millennia of practice. How easily we humans forget.) \u003c/p>\n\u003cfigure id=\"attachment_116827\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/FOT_2098_RMarks-PVF-Annie-Marks-Apples.jpg\" alt=\"Evolution of Organic\" width=\"1400\" height=\"930\" class=\"size-full wp-image-116827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2098_RMarks-PVF-Annie-Marks-Apples.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2098_RMarks-PVF-Annie-Marks-Apples-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2098_RMarks-PVF-Annie-Marks-Apples-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2098_RMarks-PVF-Annie-Marks-Apples-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2098_RMarks-PVF-Annie-Marks-Apples-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2098_RMarks-PVF-Annie-Marks-Apples-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2098_RMarks-PVF-Annie-Marks-Apples-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2098_RMarks-PVF-Annie-Marks-Apples-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2098_RMarks-PVF-Annie-Marks-Apples-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2098_RMarks-PVF-Annie-Marks-Apples-520x345.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Evolution of Organic \u003ccite>(Annie Marks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Starting with the beginnings of the movement, when the desire for clean food meant either growing it or distributing it yourself, the film documents the rise of organic practice, illuminating an era when producers shared knowledge on the tailgates of their pick-up trucks. As with all things, organic farming grew because there was a demand. The cash register really is capitalism's ballot box. After a couple of decades in obscurity, the baby lettuce (AKA \"spring mix\") craze of the early 1990s put organic on the map. A couple well-publicized pesticide health scares later, large supermarket chains began to feel the demand. Increased value brought larger producers, many switching their commercial practices to organic. The film's final act locates the current seeds of the movement's future, perhaps even as a redress to atmospheric carbon. \u003c/p>\n\u003cp>An interesting point that quickly rushed by was the impending retirement of the organic \"elders.\" This made me wonder about the fate of all the organic farmland this group of pioneers has cleared and converted. Is it in the process of sub-division, turning into vineyards or remote homes for California's coastal elite?\u003c/p>\n\u003cp>Again, the question arises: what is the right action? Is it favorably aligned with the self interests of those who struggled in obscurity for decades before finding themselves at the vanguard of a food movement that generated a great deal of health and wealth? \u003c/p>\n\u003cfigure id=\"attachment_116828\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/6_Rancher-Dusty-Crary-visiting-fathers-grave_Beth-Aala.jpg\" alt=\"Dusty Crary visits his father's grave; Rancher, Farmer, Fisherman\" width=\"1400\" height=\"1050\" class=\"size-full wp-image-116828\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/6_Rancher-Dusty-Crary-visiting-fathers-grave_Beth-Aala.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6_Rancher-Dusty-Crary-visiting-fathers-grave_Beth-Aala-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6_Rancher-Dusty-Crary-visiting-fathers-grave_Beth-Aala-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6_Rancher-Dusty-Crary-visiting-fathers-grave_Beth-Aala-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6_Rancher-Dusty-Crary-visiting-fathers-grave_Beth-Aala-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6_Rancher-Dusty-Crary-visiting-fathers-grave_Beth-Aala-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6_Rancher-Dusty-Crary-visiting-fathers-grave_Beth-Aala-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6_Rancher-Dusty-Crary-visiting-fathers-grave_Beth-Aala-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6_Rancher-Dusty-Crary-visiting-fathers-grave_Beth-Aala-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6_Rancher-Dusty-Crary-visiting-fathers-grave_Beth-Aala-520x390.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Dusty Crary visits his father's grave; Rancher, Farmer, Fisherman \u003ccite>(Beth AAla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If Susan Froemke and John Hoffman's Discovery Channel documentary \u003ca href=\"http://rancherfarmerfisherman.com/\" target=\"_blank\">\u003cem>Rancher, Farmer, Fisherman\u003c/em>\u003c/a> (Wednesday, April 26, 6pm, Castro Theatre) is any indication, the answer would be ... complicated. Ultimately, the documentary's characters fight a good fight, protecting land from oil drilling, adopting till-free farming practices and creating fishing quotas to responsibly steward the delicate resources of a fishery. But what motivates these people to ultimately do the right thing? \u003c/p>\n\u003cp>https://youtu.be/evg6U1mo3kg\u003c/p>\n\u003cp>In the case of the Montana ranchers, the large tracts of property their families have inhabited for generations became threatened by proposed drilling on nearby federal lands. They fought not only to shut this activity down, but worked with conservation groups to permanently secure adjacent areas and limit the uses for their own properties for generations. Their self interest conserves the landscape for their descendants, while also protecting over a million acres from development. It's a net good, with direct benefits for a select few. \u003c/p>\n\u003cp>Similarly, the cadre of Louisiana commercial fishermen featured in the film created fishing quotas for themselves, but only after the stocks of red snapper from which they made their living very nearly collapsed. Finally, after years of warning, they came together to cooperatively save the fishery on which their lives depended. Why did this action take so long? What is it about the human species that makes this kind of enlightened action so elusive? \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I suppose there is no answer to this question, only a willingness to continue asking that is the hallmark of the San Francisco Green Film Festival. The festival runs April 20-26, 2017. For tickets and information visit \u003ca href=\"http://www.greenfilmfest.org/\" target=\"_blank\">greenfilmfest.org\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Three food-related films at the 2017 SF Green Film Festival highlight the challenges of conservation. The festival runs April 20-26, 2017.","status":"publish","parent":0,"modified":1546993454,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1344},"headData":{"title":"It's Not Easy Being Green: Food Activism at the 2017 SF Green Film Festival | KQED","description":"Three food-related films at the 2017 SF Green Film Festival highlight the challenges of conservation. The festival runs April 20-26, 2017.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"116823 https://ww2.kqed.org/bayareabites/?p=116823","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/04/17/its-not-easy-being-green-food-activism-at-the-2017-sf-green-film-festival/","disqusTitle":"It's Not Easy Being Green: Food Activism at the 2017 SF Green Film Festival","source":"Sustainability, Environment, Climate Change","sourceUrl":"https://ww2.kqed.org/bayareabites/category/sustainability/","path":"/bayareabites/116823/its-not-easy-being-green-food-activism-at-the-2017-sf-green-film-festival","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Three films at the\u003ca href=\"http://www.greenfilmfest.org/\" target=\"_blank\"> 2017 San Francisco Green Film Festival\u003c/a> (April 20-26) highlight, perhaps unintentionally, how hard it is to do the right thing. Or maybe they demonstrate how easy it is, but how often the right thing is ignored in favor of the expedient. This dilemma is familiar to anyone paying attention, vexing arguments that range across the landscape of human activity. Yes, it might be true that a particular practice is harmful in the long run, but the short-term benefits (usually jobs, economics) trump all other concerns. \u003c/p>\n\u003cp>What I mean is best expressed in the story of Dick Goin, a man whose decades-long fight to remove two dams and return Chinook salmon to their ancestral spawning grounds in Washington's Elwha River is poetically profiled in Jennifer Galvin & Sachi Cunningham's \u003ca href=\"http://www.thememoryoffish.com/\" target=\"_blank\">\u003cem>The Memory of Fish\u003c/em>\u003c/a> (Saturday, April 22, 3pm, Roxie Cinema).\u003c/p>\n\u003cfigure id=\"attachment_116825\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/The-Memory-of-Fish-3.jpg\" alt=\"Dick Goin, The Memory of Fish\" width=\"1400\" height=\"788\" class=\"size-full wp-image-116825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/The-Memory-of-Fish-3.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/The-Memory-of-Fish-3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/The-Memory-of-Fish-3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/The-Memory-of-Fish-3-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/The-Memory-of-Fish-3-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/The-Memory-of-Fish-3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/The-Memory-of-Fish-3-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/The-Memory-of-Fish-3-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/The-Memory-of-Fish-3-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/The-Memory-of-Fish-3-520x293.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Dick Goin, The Memory of Fish\u003c/figcaption>\u003c/figure>\n\u003cp>Goin's relationship with the river began when he was just a kid. His family suffered the ravages of the infamous Dust Bowl, sold what little they had and headed west from southwestern Iowa. They arrived on the banks of the Elwha \"poor as rats,\" surviving starvation because of the river's rich natural resources, most particularly the hefty salmon that thrived there. Goin spent his whole life on the river, which was dammed early in the 20th century to produce hydro-electricity, fueling mills that produced everything from tires to canned fish. At 18, Goin went to work at Rayonier Incorporated, servicing the machines powered by the dams he despised for 41 1/2 years. He recounts witnessing juvenile salmonids hit the pollution generated by Rayonier and going belly up and wonders at his inaction. \"Should I have then said, 'Hell, I won't work here anymore?'\" How would he have put food on the table for his young family? He says, \"You accept the necessities of life...\"\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/5GwGlEX0ktw'\n title='//www.youtube.com/embed/5GwGlEX0ktw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The combination of the dams, which inhibited spawning, the canneries that chopped and packaged the fish and other companies that spewed pollution resulted in a huge decline of the Chinook population. Goin's own fishing records track reductions in the size and quantity of the fish. Once Goin retired, and most of the factories previously powered by the dams went out of business, he began to lobby for the restoration of the river. Of course there was resistance. No one had ever undertaken such a \u003ca href=\"http://projects.seattletimes.com/2016/elwha/\" target=\"_blank\">massive dam removal project\u003c/a>. What would happen to the river if it was returned to its former state?\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>This timeline brings up a troubling question. Did Goin advocate for the river's restoration when his livelihood depended on the power generated by its two dams? This is the complicated heart of the conservation question, the sticky point located at the center of enlightenment, convenience and self interest. Why is it so difficult to do the right thing?\u003c/p>\n\u003cfigure id=\"attachment_116826\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/FOT_2257_Sunburst-Farm_Apple-pickers.jpg\" alt=\"Sunburst Farm apple pickers; Evolution of Organic\" width=\"1400\" height=\"1013\" class=\"size-full wp-image-116826\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2257_Sunburst-Farm_Apple-pickers.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2257_Sunburst-Farm_Apple-pickers-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2257_Sunburst-Farm_Apple-pickers-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2257_Sunburst-Farm_Apple-pickers-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2257_Sunburst-Farm_Apple-pickers-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2257_Sunburst-Farm_Apple-pickers-1180x854.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2257_Sunburst-Farm_Apple-pickers-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2257_Sunburst-Farm_Apple-pickers-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2257_Sunburst-Farm_Apple-pickers-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2257_Sunburst-Farm_Apple-pickers-520x376.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Sunburst Farm apple pickers; Evolution of Organic\u003c/figcaption>\u003c/figure>\n\u003cp>The festival's opening night film, Mark Kitchell's \u003ca href=\"http://evolutionoforganic.com/\" target=\"_blank\">Evolution of Organic\u003c/a> (Thursday, April 20, 7:30pm, Castro Theatre) provides a partial answer. There were indeed people devoted to a principle that was a little more enlightened than it was self-interested. In reaction to the industrial farming practices of the late 1960s and early 1970s, a small band of \"hippies\" sought natural food alternatives for themselves, their families and their communities. However, making a living as an organic farmer was exceedingly difficult in an era when the term was at best obscure and at worst denigrated. This core group of true believers persisted because growing healthy food and responsibly stewarding the land was the right thing to do. They adopted farming practices and innovated food distribution operations out of necessity. \u003c/p>\n\u003cp>Images of this early movement are endearingly hilarious, looking how you would expect coastal Californians looked in the early 1970s. One image, the one I would have liked to use to promote this post, is of a group of naked, long-haired men and women crouched together on a patch of land, boobs and penises dangling freely, arms draped over one another as the afternoon sun kisses their honey-colored skin. One can only imagine the night ahead after a day's work digging in the dirt! \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Mh_9ojGcYoE'\n title='//www.youtube.com/embed/Mh_9ojGcYoE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The film -- in four acts -- tracks the rise of the \"organic\" movement, which has come to mean so much (and sometimes so little) in today's supermarket. Inspired by Rachel Carson's \u003ca href=\"https://en.wikipedia.org/wiki/Silent_Spring\" target=\"_blank\">\u003cem>Silent Spring\u003c/em>\u003c/a>, an influential tome documenting the detrimental effects of pesticides, and the arrival of English master gardener \u003ca href=\"https://en.wikipedia.org/wiki/Alan_Chadwick\" target=\"_blank\">Alan Chadwick\u003c/a> at the University of California, Santa Cruz, early organic farmers had to resist prevalent farming practices and rediscover a history of seemingly lost knowledge. (Funny that. A few decades of industrial farming could somehow wipe away millennia of practice. How easily we humans forget.) \u003c/p>\n\u003cfigure id=\"attachment_116827\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/FOT_2098_RMarks-PVF-Annie-Marks-Apples.jpg\" alt=\"Evolution of Organic\" width=\"1400\" height=\"930\" class=\"size-full wp-image-116827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2098_RMarks-PVF-Annie-Marks-Apples.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2098_RMarks-PVF-Annie-Marks-Apples-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2098_RMarks-PVF-Annie-Marks-Apples-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2098_RMarks-PVF-Annie-Marks-Apples-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2098_RMarks-PVF-Annie-Marks-Apples-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2098_RMarks-PVF-Annie-Marks-Apples-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2098_RMarks-PVF-Annie-Marks-Apples-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2098_RMarks-PVF-Annie-Marks-Apples-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2098_RMarks-PVF-Annie-Marks-Apples-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/FOT_2098_RMarks-PVF-Annie-Marks-Apples-520x345.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Evolution of Organic \u003ccite>(Annie Marks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Starting with the beginnings of the movement, when the desire for clean food meant either growing it or distributing it yourself, the film documents the rise of organic practice, illuminating an era when producers shared knowledge on the tailgates of their pick-up trucks. As with all things, organic farming grew because there was a demand. The cash register really is capitalism's ballot box. After a couple of decades in obscurity, the baby lettuce (AKA \"spring mix\") craze of the early 1990s put organic on the map. A couple well-publicized pesticide health scares later, large supermarket chains began to feel the demand. Increased value brought larger producers, many switching their commercial practices to organic. The film's final act locates the current seeds of the movement's future, perhaps even as a redress to atmospheric carbon. \u003c/p>\n\u003cp>An interesting point that quickly rushed by was the impending retirement of the organic \"elders.\" This made me wonder about the fate of all the organic farmland this group of pioneers has cleared and converted. Is it in the process of sub-division, turning into vineyards or remote homes for California's coastal elite?\u003c/p>\n\u003cp>Again, the question arises: what is the right action? Is it favorably aligned with the self interests of those who struggled in obscurity for decades before finding themselves at the vanguard of a food movement that generated a great deal of health and wealth? \u003c/p>\n\u003cfigure id=\"attachment_116828\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/6_Rancher-Dusty-Crary-visiting-fathers-grave_Beth-Aala.jpg\" alt=\"Dusty Crary visits his father's grave; Rancher, Farmer, Fisherman\" width=\"1400\" height=\"1050\" class=\"size-full wp-image-116828\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/6_Rancher-Dusty-Crary-visiting-fathers-grave_Beth-Aala.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6_Rancher-Dusty-Crary-visiting-fathers-grave_Beth-Aala-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6_Rancher-Dusty-Crary-visiting-fathers-grave_Beth-Aala-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6_Rancher-Dusty-Crary-visiting-fathers-grave_Beth-Aala-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6_Rancher-Dusty-Crary-visiting-fathers-grave_Beth-Aala-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6_Rancher-Dusty-Crary-visiting-fathers-grave_Beth-Aala-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6_Rancher-Dusty-Crary-visiting-fathers-grave_Beth-Aala-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6_Rancher-Dusty-Crary-visiting-fathers-grave_Beth-Aala-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6_Rancher-Dusty-Crary-visiting-fathers-grave_Beth-Aala-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/6_Rancher-Dusty-Crary-visiting-fathers-grave_Beth-Aala-520x390.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Dusty Crary visits his father's grave; Rancher, Farmer, Fisherman \u003ccite>(Beth AAla)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If Susan Froemke and John Hoffman's Discovery Channel documentary \u003ca href=\"http://rancherfarmerfisherman.com/\" target=\"_blank\">\u003cem>Rancher, Farmer, Fisherman\u003c/em>\u003c/a> (Wednesday, April 26, 6pm, Castro Theatre) is any indication, the answer would be ... complicated. Ultimately, the documentary's characters fight a good fight, protecting land from oil drilling, adopting till-free farming practices and creating fishing quotas to responsibly steward the delicate resources of a fishery. But what motivates these people to ultimately do the right thing? \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/evg6U1mo3kg'\n title='//www.youtube.com/embed/evg6U1mo3kg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>In the case of the Montana ranchers, the large tracts of property their families have inhabited for generations became threatened by proposed drilling on nearby federal lands. They fought not only to shut this activity down, but worked with conservation groups to permanently secure adjacent areas and limit the uses for their own properties for generations. Their self interest conserves the landscape for their descendants, while also protecting over a million acres from development. It's a net good, with direct benefits for a select few. \u003c/p>\n\u003cp>Similarly, the cadre of Louisiana commercial fishermen featured in the film created fishing quotas for themselves, but only after the stocks of red snapper from which they made their living very nearly collapsed. Finally, after years of warning, they came together to cooperatively save the fishery on which their lives depended. Why did this action take so long? What is it about the human species that makes this kind of enlightened action so elusive? \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>I suppose there is no answer to this question, only a willingness to continue asking that is the hallmark of the San Francisco Green Film Festival. The festival runs April 20-26, 2017. For tickets and information visit \u003ca href=\"http://www.greenfilmfest.org/\" target=\"_blank\">greenfilmfest.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/116823/its-not-easy-being-green-food-activism-at-the-2017-sf-green-film-festival","authors":["8"],"categories":["bayareabites_50","bayareabites_11028","bayareabites_2090","bayareabites_2035","bayareabites_60","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_14453","bayareabites_16263","bayareabites_3905","bayareabites_1121","bayareabites_14780","bayareabites_3707"],"featImg":"bayareabites_116824","label":"source_bayareabites_116823"},"bayareabites_108055":{"type":"posts","id":"bayareabites_108055","meta":{"index":"posts_1591205157","site":"bayareabites","id":"108055","score":null,"sort":[1459196053000]},"guestAuthors":[],"slug":"artisanal-plastic-japans-fake-food-is-a-real-art","title":"Artisanal Plastic: Japan's Fake Food Is A Real Art","publishDate":1459196053,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/spagetti.jpg\" alt=\"spagetti food art\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-108072\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/spagetti.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/spagetti-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>From the windows of restaurants, grocers and department stores, they beckon: Perfectly swirled ice cream in a cone, elaborately whipped cakes topped with red strawberries, a glistening piece of raw fish atop rice.\u003c/p>\n\u003cp>They're meant to whet your appetite, but don't bite them: These are plastic display foods, and they're ubiquitous in Japan — designed to advertise the foods available for purchase inside. They're also big business: A fake mug of beer, for instance, can sell for U.S. $150, says photographer Norbert Schoerner.\u003c/p>\n\u003cp>Schoerner first encountered Japan's intricate display foods during his first trip to Japan in the 1990s. \"I not only found it quite odd and surreal, but it also sort of triggered a fascination with the idea of the process and the whole culture that sits behind that,\" he says.\u003c/p>\n\u003cp>You might think of these display foods as \"artisanal plastic\" — that pineapple or pasta dish in polyvinyl chloride was likely hand-crafted by a highly trained artist. \"There's quite an intricate craftsmanship that goes into that,\" Schoerner says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>His new book, \u003cem>Nearly Eternal\u003c/em>, co-authored with art director Steve Nakamura, visually explores the questions of reality versus artifice such fake foods raise. \"In a way, the book is less about food than about how we formulate our desire,\" he tells us.\u003c/p>\n\u003cp>Actually, Schoerner and Nakamura didn't so much author the book as create it: There are no words, save for this inscription from the Bible that opens the book — it's designed to \"point people in the right direction,\" Schoerner says.\u003c/p>\n\u003cblockquote>\n\u003cp>\u003cem>\"All man's efforts are for his mouth, yet his appetite is never satisfied\" — Ecclesiastes 6:7\u003c/em>\u003c/p>\n\u003c/blockquote>\n\u003cp>I asked Schoerner for insights into some of the images.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs.jpg\" alt=\"egg art\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-108070\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>Upon first glance, I assumed this image was set up for the shoot — with someone delicately gripping an egg yolk in between chopsticks. Come to find out, \"this piece was not custom made for the shoot. The piece actually exists as a display food,\" Schoerner told me. It's all one plastic piece.\u003c/p>\n\u003cp>He says it's meant to mimic the raw eggs that are often dropped into soup ramens and hot broths in Japan to produce a slightly poached egg.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921.jpg\" alt=\"Praying Mantis\" width=\"1730\" height=\"1298\" class=\"aligncenter size-full wp-image-108056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921.jpg 1730w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-960x720.jpg 960w\" sizes=\"(max-width: 1730px) 100vw, 1730px\">\u003c/p>\n\u003cp>This image, the book's cover art, is \"a very powerful image, because the fruit doesn't look artificial at all,\" he says — until you touch it. \"If you actually pick one up, you realize how artificial they are.\" The praying mantis, on the other hand, looks fake, but it's real. \"You'd think it'd be quite hard to wrangle, but it was really, really patient — the praying mantis. The lighting setup and placing the food was more complicated than getting the praying mantis.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/steak-toast.jpg\" alt=\"steak-toast\" width=\"600\" height=\"449\" class=\"aligncenter size-full wp-image-108073\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/steak-toast.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/steak-toast-400x299.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>\"Both [the steak and the toast], I'd say, are classics within the environment of display foods,\" Schoerner says. \"What's important about the image itself is mainly the contrast between those two elements, because they represent very different spheres of a culinary context. What it comes down to is that the toast and butter looks really amazing and really quite tasty, whereas the meat itself, it's certainly retained its artificial quality in the image.\"\u003c/p>\n\u003cp>That contrast between what seems real and fake creates tension in the image, Schoerner says. \"We showed it to a few people and they go, 'Yeah, what's that? A picture of a piece of toast? What's the big deal?' \"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee.jpg\" alt=\"coffee\" width=\"600\" height=\"794\" class=\"aligncenter size-full wp-image-108069\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-400x529.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>\"The product [coffee cup and cream] itself is probably one of the first ones I really noticed,\" while traveling in Japan, he says. \"I don't really know why the culture has created surreal aspects for [the coffee cup product and the pasta product (at top)] because with all the other display foods, they strive for realism. ... Within the book, they very much function as a couple of marker points\" to highlight that hey, this is fake food.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/apple.jpg\" alt=\"apple\" width=\"600\" height=\"449\" class=\"aligncenter size-full wp-image-108067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/apple.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/apple-400x299.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>\"I hate to tell you, that one is real,\" Schoerner says. In Japan, he says, there's a side culture — \"championships and display shows — where people who make the display foods or people who do it as a hobby compare their craft. And within that culture, we've come across a few people who started to create rotten food. I mean, you can find tomatoes with ants crawling all over them, and moldy bananas or whatnot. So it's very odd. There is potential oxymoron contained in this practice [of creating rotten plastic].\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/nails-strawberry.jpg\" alt=\"nails-strawberry\" width=\"600\" height=\"449\" class=\"aligncenter size-full wp-image-108071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/nails-strawberry.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/nails-strawberry-400x299.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>The image, he says, \"plays with the notion of beauty, meaning this idea of a beauty ad with the fingernails. There's hardly any retouching in this picture, so the fingernails really look like that. They've got this lacquered sort of chrome-y texture to them. We really liked the contrast with the strawberry. ... It looks quite fake, I think.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cake.jpg\" alt=\"cake\" width=\"600\" height=\"449\" class=\"aligncenter size-full wp-image-108068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cake.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cake-400x299.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>\"That's the only [plastic food] that we weren't allowed to take away [from the manufacturer]. So we shot that one at the factory. It's too heavy and too expensive and too fragile. I can't remember what the exact price was, but I think you're looking at about $500 of cake. \" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Intricately crafted replicas of all sorts of dishes and drink — cakes, sushi and even beer — are ubiquitous window displays in Japan. A new book visually explores the culture of \u003cem>Nearly Eternal\u003c/em> food.","status":"publish","parent":0,"modified":1459196053,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":872},"headData":{"title":"Artisanal Plastic: Japan's Fake Food Is A Real Art | KQED","description":"Intricately crafted replicas of all sorts of dishes and drink — cakes, sushi and even beer — are ubiquitous window displays in Japan. A new book visually explores the culture of Nearly Eternal food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"108055 http://ww2.kqed.org/bayareabites/?p=108055","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/28/artisanal-plastic-japans-fake-food-is-a-real-art/","disqusTitle":"Artisanal Plastic: Japan's Fake Food Is A Real Art","nprByline":"Morgan McCloy, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Norbert Schoerner and Steve Nakamura","nprStoryId":"468622469","nprApiLink":"http://api.npr.org/query?id=468622469&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/03/25/468622469/artisanal-plastic-japans-fake-food-is-a-real-art?ft=nprml&f=468622469","nprRetrievedStory":"1","nprPubDate":"Fri, 25 Mar 2016 18:17:00 -0400","nprStoryDate":"Fri, 25 Mar 2016 07:00:00 -0400","nprLastModifiedDate":"Fri, 25 Mar 2016 18:17:55 -0400","path":"/bayareabites/108055/artisanal-plastic-japans-fake-food-is-a-real-art","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/spagetti.jpg\" alt=\"spagetti food art\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-108072\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/spagetti.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/spagetti-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>From the windows of restaurants, grocers and department stores, they beckon: Perfectly swirled ice cream in a cone, elaborately whipped cakes topped with red strawberries, a glistening piece of raw fish atop rice.\u003c/p>\n\u003cp>They're meant to whet your appetite, but don't bite them: These are plastic display foods, and they're ubiquitous in Japan — designed to advertise the foods available for purchase inside. They're also big business: A fake mug of beer, for instance, can sell for U.S. $150, says photographer Norbert Schoerner.\u003c/p>\n\u003cp>Schoerner first encountered Japan's intricate display foods during his first trip to Japan in the 1990s. \"I not only found it quite odd and surreal, but it also sort of triggered a fascination with the idea of the process and the whole culture that sits behind that,\" he says.\u003c/p>\n\u003cp>You might think of these display foods as \"artisanal plastic\" — that pineapple or pasta dish in polyvinyl chloride was likely hand-crafted by a highly trained artist. \"There's quite an intricate craftsmanship that goes into that,\" Schoerner says.\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 new book, \u003cem>Nearly Eternal\u003c/em>, co-authored with art director Steve Nakamura, visually explores the questions of reality versus artifice such fake foods raise. \"In a way, the book is less about food than about how we formulate our desire,\" he tells us.\u003c/p>\n\u003cp>Actually, Schoerner and Nakamura didn't so much author the book as create it: There are no words, save for this inscription from the Bible that opens the book — it's designed to \"point people in the right direction,\" Schoerner says.\u003c/p>\n\u003cblockquote>\n\u003cp>\u003cem>\"All man's efforts are for his mouth, yet his appetite is never satisfied\" — Ecclesiastes 6:7\u003c/em>\u003c/p>\n\u003c/blockquote>\n\u003cp>I asked Schoerner for insights into some of the images.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/eggs.jpg\" alt=\"egg art\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-108070\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/eggs-400x300.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>Upon first glance, I assumed this image was set up for the shoot — with someone delicately gripping an egg yolk in between chopsticks. Come to find out, \"this piece was not custom made for the shoot. The piece actually exists as a display food,\" Schoerner told me. It's all one plastic piece.\u003c/p>\n\u003cp>He says it's meant to mimic the raw eggs that are often dropped into soup ramens and hot broths in Japan to produce a slightly poached egg.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921.jpg\" alt=\"Praying Mantis\" width=\"1730\" height=\"1298\" class=\"aligncenter size-full wp-image-108056\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921.jpg 1730w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/shot07_088_edited-7b1ddab972405fad5893b87852057a07cfb76921-960x720.jpg 960w\" sizes=\"(max-width: 1730px) 100vw, 1730px\">\u003c/p>\n\u003cp>This image, the book's cover art, is \"a very powerful image, because the fruit doesn't look artificial at all,\" he says — until you touch it. \"If you actually pick one up, you realize how artificial they are.\" The praying mantis, on the other hand, looks fake, but it's real. \"You'd think it'd be quite hard to wrangle, but it was really, really patient — the praying mantis. The lighting setup and placing the food was more complicated than getting the praying mantis.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/steak-toast.jpg\" alt=\"steak-toast\" width=\"600\" height=\"449\" class=\"aligncenter size-full wp-image-108073\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/steak-toast.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/steak-toast-400x299.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>\"Both [the steak and the toast], I'd say, are classics within the environment of display foods,\" Schoerner says. \"What's important about the image itself is mainly the contrast between those two elements, because they represent very different spheres of a culinary context. What it comes down to is that the toast and butter looks really amazing and really quite tasty, whereas the meat itself, it's certainly retained its artificial quality in the image.\"\u003c/p>\n\u003cp>That contrast between what seems real and fake creates tension in the image, Schoerner says. \"We showed it to a few people and they go, 'Yeah, what's that? A picture of a piece of toast? What's the big deal?' \"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/coffee.jpg\" alt=\"coffee\" width=\"600\" height=\"794\" class=\"aligncenter size-full wp-image-108069\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/coffee-400x529.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>\"The product [coffee cup and cream] itself is probably one of the first ones I really noticed,\" while traveling in Japan, he says. \"I don't really know why the culture has created surreal aspects for [the coffee cup product and the pasta product (at top)] because with all the other display foods, they strive for realism. ... Within the book, they very much function as a couple of marker points\" to highlight that hey, this is fake food.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/apple.jpg\" alt=\"apple\" width=\"600\" height=\"449\" class=\"aligncenter size-full wp-image-108067\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/apple.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/apple-400x299.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>\"I hate to tell you, that one is real,\" Schoerner says. In Japan, he says, there's a side culture — \"championships and display shows — where people who make the display foods or people who do it as a hobby compare their craft. And within that culture, we've come across a few people who started to create rotten food. I mean, you can find tomatoes with ants crawling all over them, and moldy bananas or whatnot. So it's very odd. There is potential oxymoron contained in this practice [of creating rotten plastic].\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/nails-strawberry.jpg\" alt=\"nails-strawberry\" width=\"600\" height=\"449\" class=\"aligncenter size-full wp-image-108071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/nails-strawberry.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/nails-strawberry-400x299.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>The image, he says, \"plays with the notion of beauty, meaning this idea of a beauty ad with the fingernails. There's hardly any retouching in this picture, so the fingernails really look like that. They've got this lacquered sort of chrome-y texture to them. We really liked the contrast with the strawberry. ... It looks quite fake, I think.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cake.jpg\" alt=\"cake\" width=\"600\" height=\"449\" class=\"aligncenter size-full wp-image-108068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cake.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cake-400x299.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/p>\n\u003cp>\"That's the only [plastic food] that we weren't allowed to take away [from the manufacturer]. So we shot that one at the factory. It's too heavy and too expensive and too fragile. I can't remember what the exact price was, but I think you're looking at about $500 of cake. \" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/108055/artisanal-plastic-japans-fake-food-is-a-real-art","authors":["byline_bayareabites_108055"],"categories":["bayareabites_2998","bayareabites_11028"],"tags":["bayareabites_14780","bayareabites_989","bayareabites_15376","bayareabites_15375"],"featImg":"bayareabites_108070","label":"bayareabites"},"bayareabites_83941":{"type":"posts","id":"bayareabites_83941","meta":{"index":"posts_1591205157","site":"bayareabites","id":"83941","score":null,"sort":[1403717138000]},"guestAuthors":[],"slug":"kandinsky-on-a-plate-art-inspired-salad-just-tastes-better","title":"Kandinsky On A Plate: Art-Inspired Salad Just Tastes Better","publishDate":1403717138,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_83942\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/kandinsky-3x4-f14de3c982cd48e1e8b93127cf31fd59c64e9e30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/kandinsky-3x4-f14de3c982cd48e1e8b93127cf31fd59c64e9e30.jpg\" alt=\"Kandinsky's "Painting no. 201," on the left, was the inspiration for the salad on the right, which was used to test diners' appreciation of the dish. Photo: Museum of Modern Art; Crossmodal Research Laboratory\" width=\"1200\" height=\"899\" class=\"size-full wp-image-83942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kandinsky's \"Painting no. 201,\" on the left, was the inspiration for the salad on the right, which was used to test diners' appreciation of the dish. Photo: Museum of Modern Art; Crossmodal Research Laboratory\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/25/325189711/kandinsky-on-a-plate-art-inspired-salad-just-tastes-better\">The Salt at NPR Food\u003c/a> (6/25/14)\u003c/p>\n\u003cp>We eat first with our eyes. When strawberries are \u003ca href=\"http://www.npr.org/blogs/health/2011/04/16/135415751/harnessing-the-senses-to-trick-the-palate-and-improve-health\">perfectly red\u003c/a>, they seem to taste sweeter. When \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/16/tasting-with-our-eyes-why-bright-blue-chicken-looks-so-strange/\">chicken is painted blue\u003c/a>, it's disturbing. The \u003ca href=\"http://www.gutenberg.org/files/29728/29728-h/29728-h.htm\">ancient Romans\u003c/a> understood that, and certainly today's top chefs exploit it when they plate their food.\u003c/p>\n\u003cp>Some plating practices are ethnic, others trendy. A Japanese dish would not appeal if a large chunk of meat was set on top of a heap of starch in the center of the plate, as is common practice with French food. And then there are chef-y flourishes like towering vertical stacks, swirly sauces and the fried sprigs of rosemary sticking out of a sandwich.\u003c/p>\n\u003cp>So how far should chefs and stylists really go to win over diners? Perhaps even further.\u003c/p>\n\u003cp>Recently, some experimental psychologists at the University of Oxford decided to see what impact a plate of salad arranged like an abstract painting would have on 60 diners' perception of the food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One group of diners was offered a salad arranged like \u003ca href=\"http://www.wassilykandinsky.net/\">Wassily Kandinsky\u003c/a>'s \"Painting number 201.\" Another group was given a salad featuring broccoli sprouts, Portobello mushroom slices and snow peas lined up in neat rows. The last group was offered a typical pile of salad arranged in the middle of a plate. Each salad had identical ingredients, dressing and condiments.\u003c/p>\n\u003cp>The Kandinsky salad was rated the best — by an 18 percent margin over the other two presentations. Most importantly for restaurateurs, diners were willing to pay twice as much – both before and after eating it. (See the breakdowns in ratings in this \u003ca href=\"http://www.flavourjournal.com/content/3/1/7/figure/F3\">bar graph\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_83948\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/salad-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/salad-art.jpg\" alt=\"The components of the salad used in the Oxford study (left), and the pile of salad given to the third group of participants. Photo: Crossmodal Research Laboratory\" width=\"1120\" height=\"839\" class=\"size-full wp-image-83948\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The components of the salad used in the Oxford study (left), and the pile of salad given to the third group of participants. Photo: Crossmodal Research Laboratory\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Michel, who is the chef in residence at the Oxford Crossmodal Research Lab and the lead author of the study, tells The Salt he chose Kandinsky's work for \"the specific association of colors and movement.\" His chef's mind saw a salad, particularly the mushroom shape in the top left corner, and the experiment took shape.\u003c/p>\n\u003cp>\"It's not so much about food copying a work of art in particular, but rather using artistic inspiration, or simply having an artistic sensitivity when plating food — as most chefs actually do,\" he says.\u003c/p>\n\u003cp>The diners were not told that the Kandinsky-esque salad was designed to look like a painting. Still, the study shows that \"diners intuitively attribute an artistic value to the food, find it more complex and like it more\" when presented this way, the study's authors, Michel and his co-authors write in the paper.\u003c/p>\n\u003cp>Why the diners thought the painting-like plates were more appealing is trickier to parse out. They may have identified appealing patterns of color and shape, or, the artistic plate may have \"implicitly suggested a connotation of higher value (or effort) through the visual display, value that might have helped to deliver a more pleasurable eating experience,\" the study says.\u003c/p>\n\u003cp>The \"Taste of Kandinsky\" study was \u003ca href=\"http://www.flavourjournal.com/content/3/1/7\">published\u003c/a> this month in the journal \u003cem>Flavour\u003c/em>.\u003c/p>\n\u003cp>\"I hope certain cooks can get inspired by this, and openly connect culinary creation to a more artistic act,\" Michel says.\u003c/p>\n\u003cp>So all you wanna-be chefs and food stylists, try imitating some art for your next food photo shoot. Tweet us your pictures to \u003ca href=\"https://twitter.com/NPRFood\">@NPRFood\u003c/a>. Don't forget to tell us what painting you're modeling and use the hashtag #NPRfineartfood. We'll post a roundup of the best next week. \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":"Would a salad arranged like an abstract painting be more enjoyable and valuable to diners than a typical salad presentation? Psychologists set out to find that out.","status":"publish","parent":0,"modified":1403717253,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":635},"headData":{"title":"Kandinsky On A Plate: Art-Inspired Salad Just Tastes Better | KQED","description":"Would a salad arranged like an abstract painting be more enjoyable and valuable to diners than a typical salad presentation? Psychologists set out to find that out.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"83941 http://blogs.kqed.org/bayareabites/?p=83941","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/25/kandinsky-on-a-plate-art-inspired-salad-just-tastes-better/","disqusTitle":"Kandinsky On A Plate: Art-Inspired Salad Just Tastes Better","nprByline":"April Fulton","nprStoryId":"325189711","nprApiLink":"http://api.npr.org/query?id=325189711&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/06/25/325189711/kandinsky-on-a-plate-art-inspired-salad-just-tastes-better?ft=3&f=325189711","nprRetrievedStory":"1","nprPubDate":"Wed, 25 Jun 2014 12:37:00 -0400","nprStoryDate":"Wed, 25 Jun 2014 11:48:00 -0400","nprLastModifiedDate":"Wed, 25 Jun 2014 12:37:12 -0400","path":"/bayareabites/83941/kandinsky-on-a-plate-art-inspired-salad-just-tastes-better","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83942\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/kandinsky-3x4-f14de3c982cd48e1e8b93127cf31fd59c64e9e30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/kandinsky-3x4-f14de3c982cd48e1e8b93127cf31fd59c64e9e30.jpg\" alt=\"Kandinsky's "Painting no. 201," on the left, was the inspiration for the salad on the right, which was used to test diners' appreciation of the dish. Photo: Museum of Modern Art; Crossmodal Research Laboratory\" width=\"1200\" height=\"899\" class=\"size-full wp-image-83942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kandinsky's \"Painting no. 201,\" on the left, was the inspiration for the salad on the right, which was used to test diners' appreciation of the dish. Photo: Museum of Modern Art; Crossmodal Research Laboratory\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/25/325189711/kandinsky-on-a-plate-art-inspired-salad-just-tastes-better\">The Salt at NPR Food\u003c/a> (6/25/14)\u003c/p>\n\u003cp>We eat first with our eyes. When strawberries are \u003ca href=\"http://www.npr.org/blogs/health/2011/04/16/135415751/harnessing-the-senses-to-trick-the-palate-and-improve-health\">perfectly red\u003c/a>, they seem to taste sweeter. When \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/16/tasting-with-our-eyes-why-bright-blue-chicken-looks-so-strange/\">chicken is painted blue\u003c/a>, it's disturbing. The \u003ca href=\"http://www.gutenberg.org/files/29728/29728-h/29728-h.htm\">ancient Romans\u003c/a> understood that, and certainly today's top chefs exploit it when they plate their food.\u003c/p>\n\u003cp>Some plating practices are ethnic, others trendy. A Japanese dish would not appeal if a large chunk of meat was set on top of a heap of starch in the center of the plate, as is common practice with French food. And then there are chef-y flourishes like towering vertical stacks, swirly sauces and the fried sprigs of rosemary sticking out of a sandwich.\u003c/p>\n\u003cp>So how far should chefs and stylists really go to win over diners? Perhaps even further.\u003c/p>\n\u003cp>Recently, some experimental psychologists at the University of Oxford decided to see what impact a plate of salad arranged like an abstract painting would have on 60 diners' perception of the food.\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>One group of diners was offered a salad arranged like \u003ca href=\"http://www.wassilykandinsky.net/\">Wassily Kandinsky\u003c/a>'s \"Painting number 201.\" Another group was given a salad featuring broccoli sprouts, Portobello mushroom slices and snow peas lined up in neat rows. The last group was offered a typical pile of salad arranged in the middle of a plate. Each salad had identical ingredients, dressing and condiments.\u003c/p>\n\u003cp>The Kandinsky salad was rated the best — by an 18 percent margin over the other two presentations. Most importantly for restaurateurs, diners were willing to pay twice as much – both before and after eating it. (See the breakdowns in ratings in this \u003ca href=\"http://www.flavourjournal.com/content/3/1/7/figure/F3\">bar graph\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_83948\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/salad-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/salad-art.jpg\" alt=\"The components of the salad used in the Oxford study (left), and the pile of salad given to the third group of participants. Photo: Crossmodal Research Laboratory\" width=\"1120\" height=\"839\" class=\"size-full wp-image-83948\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The components of the salad used in the Oxford study (left), and the pile of salad given to the third group of participants. Photo: Crossmodal Research Laboratory\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Michel, who is the chef in residence at the Oxford Crossmodal Research Lab and the lead author of the study, tells The Salt he chose Kandinsky's work for \"the specific association of colors and movement.\" His chef's mind saw a salad, particularly the mushroom shape in the top left corner, and the experiment took shape.\u003c/p>\n\u003cp>\"It's not so much about food copying a work of art in particular, but rather using artistic inspiration, or simply having an artistic sensitivity when plating food — as most chefs actually do,\" he says.\u003c/p>\n\u003cp>The diners were not told that the Kandinsky-esque salad was designed to look like a painting. Still, the study shows that \"diners intuitively attribute an artistic value to the food, find it more complex and like it more\" when presented this way, the study's authors, Michel and his co-authors write in the paper.\u003c/p>\n\u003cp>Why the diners thought the painting-like plates were more appealing is trickier to parse out. They may have identified appealing patterns of color and shape, or, the artistic plate may have \"implicitly suggested a connotation of higher value (or effort) through the visual display, value that might have helped to deliver a more pleasurable eating experience,\" the study says.\u003c/p>\n\u003cp>The \"Taste of Kandinsky\" study was \u003ca href=\"http://www.flavourjournal.com/content/3/1/7\">published\u003c/a> this month in the journal \u003cem>Flavour\u003c/em>.\u003c/p>\n\u003cp>\"I hope certain cooks can get inspired by this, and openly connect culinary creation to a more artistic act,\" Michel says.\u003c/p>\n\u003cp>So all you wanna-be chefs and food stylists, try imitating some art for your next food photo shoot. Tweet us your pictures to \u003ca href=\"https://twitter.com/NPRFood\">@NPRFood\u003c/a>. Don't forget to tell us what painting you're modeling and use the hashtag #NPRfineartfood. We'll post a roundup of the best next week. \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/83941/kandinsky-on-a-plate-art-inspired-salad-just-tastes-better","authors":["byline_bayareabites_83941"],"categories":["bayareabites_11028","bayareabites_2407","bayareabites_358"],"tags":["bayareabites_13491","bayareabites_14780","bayareabites_11786","bayareabites_10921"],"featImg":"bayareabites_83942","label":"bayareabites"},"bayareabites_75943":{"type":"posts","id":"bayareabites_75943","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75943","score":null,"sort":[1388792220000]},"guestAuthors":[],"slug":"cut-food-take-a-peek-at-the-beauty-inside-everyday-edibles","title":"'Cut Food': Take A Peek At The Beauty Inside Everyday Edibles","publishDate":1388792220,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_75945\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/02turkey_in_half-3a31b936b8a01a0d57398960c1f2c596ea64e141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/02turkey_in_half-3a31b936b8a01a0d57398960c1f2c596ea64e141-1024x651.jpg\" alt=\"Stuffed turkey. Photo: Courtesy of Beth Galton\" width=\"1024\" height=\"651\" class=\"size-large wp-image-75945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuffed turkey. Photo: Courtesy of Beth Galton\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"75944,75946,75947,75948,75949,75950\"]\u003c/p>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/30/258379311/-cut-food-peek-inside-the-beauty-of-everyday-edibles\">The Salt at NPR Food\u003c/a> (1/3/14)\u003c/p>\n\u003cp>Let's assume you've got a beautiful stuffed turkey, some time to kill and a hacksaw just itching to slice things apart. This could be the ingredient list for a real culinary disaster. But if you're \u003ca href=\"http://bethgalton.com/\">Beth Galton\u003c/a> and \u003ca href=\"http://charlotteomnes.com/\">Charlotte Omnes\u003c/a>, what you get is a peek inside the beauty baked into everyday foods.\u003c/p>\n\u003cp>They're the duo behind \"Cut Food,\" a photo series that literally cleaves into edibles — hot dogs, ice cream, fried chicken and mashed potatoes with gravy — to reveal gorgeous geometric patterns tucked within.\u003c/p>\n\u003cfigure id=\"attachment_75952\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/i_07-86_120328-cut-foods-36294-b243707c6d78112fd3e9cd3f4aca292020d2f0f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/i_07-86_120328-cut-foods-36294-b243707c6d78112fd3e9cd3f4aca292020d2f0f2-1024x768.jpg\" alt=\"A hotdog and ice cream cone from Beth Galton and Charlotte Omnes' "Cut Food" series. Photo: Courtesy of Beth Galton\" width=\"1024\" height=\"768\" class=\"size-large wp-image-75952\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A hotdog and ice cream cone from Beth Galton and Charlotte Omnes' \"Cut Food\" series. Photo: Courtesy of Beth Galton\u003c/figcaption>\u003c/figure>\n\u003cp>The ongoing project began about a year and half ago, when Galton, a New York-based photographer, was asked to slice a burrito as part of an advertising photo shoot. \"We cut the burrito in half and found this amazing world inside,\" Galton says in a \u003ca href=\"https://vimeo.com/77715835\">video about the project\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[vimeo 77715835]\u003c/p>\n\u003cp>She soon teamed up with Omnes, a food stylist, to peer inside other victuals.\u003c/p>\n\u003cp>In some ways, Omnes says, the project is an inversion of their day jobs in the advertising industry. \"What we do is make food beautiful for the outside,\" she tells The Salt. \"You never look from the inside.\"\u003c/p>\n\u003cp>And because the foods depicted are so common, \"everyone can recognize and related to these images,\" says Omnes. \"That's the fun part. You want to figure out the trick. That's how people respond when they see them: How'd you do that?\"\u003c/p>\n\u003cp>The beauty of it, Omnes and Galton say, is that there is relatively little trickery involved. In some cases, like that image of jelly-filled doughnuts, the two merely cut the food in half and snapped away.\u003c/p>\n\u003cfigure id=\"attachment_75953\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/i_02-68_120328-cut-foods-37184-9f857e0e4484fe9438dba5fc54b91496528cd2df.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/i_02-68_120328-cut-foods-37184-9f857e0e4484fe9438dba5fc54b91496528cd2df-1024x768.jpg\" alt=\"Coffee and jelly doughnuts. Photo: Courtesy of Beth Galton\" width=\"1024\" height=\"768\" class=\"size-large wp-image-75953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coffee and jelly doughnuts. Photo: Courtesy of Beth Galton\u003c/figcaption>\u003c/figure>\n\u003cp>The coffee shot was harder to nail down – it's actually a composite of two shots: one of the coffee in the cup, and a second of the cream swirling around as it is poured into the cup. \"We had to do that over and over again until we got it right,\" Omnes says.\u003c/p>\n\u003cp>Now, if you think you've seen this type of shot before, you're right.\u003c/p>\n\u003cp>Back in 2011, the folks at the Cooking Lab — a research lab based in Bellevue, Wash., dedicated to applying scientific knowledge to culinary matters — published the much-heralded \u003ca href=\"http://www.npr.org/2011/03/12/134456683/science-nerds-meet-foodies-in-modernist-cuisine\">Modernist Cuisine: The Art and Science of Cooking\u003c/a>. That six-volume tome — which retailed at $625 when it was released — included jaw-dropping photographs to explain the techniques behind modernist cooking. And a related book that came out a few months ago breaks down the complex \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/06/how-to-levitate-a-sandwich-modern-cuisine-spills-photo-secrets/\">photographic techniques used\u003c/a> to achieve those amazing cutaway shots.\u003c/p>\n\u003cp>\"We sort of came to the same point,\" says Galton of the similarities, \"but from different inspirations. Quite honestly, I had never seen any of those books because they cost like $700.\"\u003c/p>\n\u003cp>One key difference: While the folks behind \u003cem>Modernist Cuisine \u003c/em>had a whole lab at their disposal to create their imagery, Galton and Omnes' tools — like using gelatin to solidify liquid in soup cans — were decidedly more low tech.\u003c/p>\n\u003cp>\"You don't need a sous vide machine to make it,\" Galton notes.\u003c/p>\n\u003cp>To be sure, neither Galton nor the Cooking Lab folks were first to the food-cutaway photo game. As our friends at The Picture Show remind us, photographer John Dominis, who died this week at age 92, was \u003ca href=\"http://www.npr.org/blogs/pictureshow/2014/01/01/258662653/the-incredible-versatility-of-photographer-john-dominis?sc=tw&cc=share\">carving into beef rolls\u003c/a> to reveal their makings way back in 1966.\u003c/p>\n\u003cp>And ultimately, Galton and Omnes would like to see you try this at home, too.\u003c/p>\n\u003cp>I'd love to try to see people try it out,\" Omnes says, adding, \"It would be fun to see other people reach conclusions on what looks good cut in half and how to make that happen.\" \u003c/p>\n\u003cfigure id=\"attachment_75951\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/08icecream-2833d5a4fa69532cf1163cd49d37ab04f03f5451.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/08icecream-2833d5a4fa69532cf1163cd49d37ab04f03f5451-1024x651.jpg\" alt=\"Ice cream cones. Photo: Courtesy of Beth Galton\" width=\"1024\" height=\"651\" class=\"size-large wp-image-75951\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ice cream cones. Photo: Courtesy of Beth Galton\u003c/figcaption>\u003c/figure>\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":"What happens when you slice foods apart? A whole new world of geometric wonder can reveal itself. The best part? There's relatively little trickery or fancy gadgets involved — so please, do try this at home, say the creative minds behind this photo series.","status":"publish","parent":0,"modified":1388792405,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":691},"headData":{"title":"'Cut Food': Take A Peek At The Beauty Inside Everyday Edibles | KQED","description":"What happens when you slice foods apart? A whole new world of geometric wonder can reveal itself. The best part? There's relatively little trickery or fancy gadgets involved — so please, do try this at home, say the creative minds behind this photo series.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"75943 http://blogs.kqed.org/bayareabites/?p=75943","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/03/cut-food-take-a-peek-at-the-beauty-inside-everyday-edibles/","disqusTitle":"'Cut Food': Take A Peek At The Beauty Inside Everyday Edibles","nprByline":"Maria Godoy","nprStoryId":"258379311","nprApiLink":"http://api.npr.org/query?id=258379311&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/12/30/258379311/-cut-food-peek-inside-the-beauty-of-everyday-edibles?ft=3&f=258379311","nprRetrievedStory":"1","nprPubDate":"Fri, 03 Jan 2014 12:15:00 -0500","nprStoryDate":"Fri, 03 Jan 2014 12:07:00 -0500","nprLastModifiedDate":"Fri, 03 Jan 2014 12:15:47 -0500","path":"/bayareabites/75943/cut-food-take-a-peek-at-the-beauty-inside-everyday-edibles","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75945\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/02turkey_in_half-3a31b936b8a01a0d57398960c1f2c596ea64e141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/02turkey_in_half-3a31b936b8a01a0d57398960c1f2c596ea64e141-1024x651.jpg\" alt=\"Stuffed turkey. Photo: Courtesy of Beth Galton\" width=\"1024\" height=\"651\" class=\"size-large wp-image-75945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuffed turkey. Photo: Courtesy of Beth Galton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"75944,75946,75947,75948,75949,75950","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/30/258379311/-cut-food-peek-inside-the-beauty-of-everyday-edibles\">The Salt at NPR Food\u003c/a> (1/3/14)\u003c/p>\n\u003cp>Let's assume you've got a beautiful stuffed turkey, some time to kill and a hacksaw just itching to slice things apart. This could be the ingredient list for a real culinary disaster. But if you're \u003ca href=\"http://bethgalton.com/\">Beth Galton\u003c/a> and \u003ca href=\"http://charlotteomnes.com/\">Charlotte Omnes\u003c/a>, what you get is a peek inside the beauty baked into everyday foods.\u003c/p>\n\u003cp>They're the duo behind \"Cut Food,\" a photo series that literally cleaves into edibles — hot dogs, ice cream, fried chicken and mashed potatoes with gravy — to reveal gorgeous geometric patterns tucked within.\u003c/p>\n\u003cfigure id=\"attachment_75952\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/i_07-86_120328-cut-foods-36294-b243707c6d78112fd3e9cd3f4aca292020d2f0f2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/i_07-86_120328-cut-foods-36294-b243707c6d78112fd3e9cd3f4aca292020d2f0f2-1024x768.jpg\" alt=\"A hotdog and ice cream cone from Beth Galton and Charlotte Omnes' "Cut Food" series. Photo: Courtesy of Beth Galton\" width=\"1024\" height=\"768\" class=\"size-large wp-image-75952\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A hotdog and ice cream cone from Beth Galton and Charlotte Omnes' \"Cut Food\" series. Photo: Courtesy of Beth Galton\u003c/figcaption>\u003c/figure>\n\u003cp>The ongoing project began about a year and half ago, when Galton, a New York-based photographer, was asked to slice a burrito as part of an advertising photo shoot. \"We cut the burrito in half and found this amazing world inside,\" Galton says in a \u003ca href=\"https://vimeo.com/77715835\">video about the project\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeo","attributes":{"named":{"label":"77715835"},"numeric":["77715835"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She soon teamed up with Omnes, a food stylist, to peer inside other victuals.\u003c/p>\n\u003cp>In some ways, Omnes says, the project is an inversion of their day jobs in the advertising industry. \"What we do is make food beautiful for the outside,\" she tells The Salt. \"You never look from the inside.\"\u003c/p>\n\u003cp>And because the foods depicted are so common, \"everyone can recognize and related to these images,\" says Omnes. \"That's the fun part. You want to figure out the trick. That's how people respond when they see them: How'd you do that?\"\u003c/p>\n\u003cp>The beauty of it, Omnes and Galton say, is that there is relatively little trickery involved. In some cases, like that image of jelly-filled doughnuts, the two merely cut the food in half and snapped away.\u003c/p>\n\u003cfigure id=\"attachment_75953\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/i_02-68_120328-cut-foods-37184-9f857e0e4484fe9438dba5fc54b91496528cd2df.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/i_02-68_120328-cut-foods-37184-9f857e0e4484fe9438dba5fc54b91496528cd2df-1024x768.jpg\" alt=\"Coffee and jelly doughnuts. Photo: Courtesy of Beth Galton\" width=\"1024\" height=\"768\" class=\"size-large wp-image-75953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coffee and jelly doughnuts. Photo: Courtesy of Beth Galton\u003c/figcaption>\u003c/figure>\n\u003cp>The coffee shot was harder to nail down – it's actually a composite of two shots: one of the coffee in the cup, and a second of the cream swirling around as it is poured into the cup. \"We had to do that over and over again until we got it right,\" Omnes says.\u003c/p>\n\u003cp>Now, if you think you've seen this type of shot before, you're right.\u003c/p>\n\u003cp>Back in 2011, the folks at the Cooking Lab — a research lab based in Bellevue, Wash., dedicated to applying scientific knowledge to culinary matters — published the much-heralded \u003ca href=\"http://www.npr.org/2011/03/12/134456683/science-nerds-meet-foodies-in-modernist-cuisine\">Modernist Cuisine: The Art and Science of Cooking\u003c/a>. That six-volume tome — which retailed at $625 when it was released — included jaw-dropping photographs to explain the techniques behind modernist cooking. And a related book that came out a few months ago breaks down the complex \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/06/how-to-levitate-a-sandwich-modern-cuisine-spills-photo-secrets/\">photographic techniques used\u003c/a> to achieve those amazing cutaway shots.\u003c/p>\n\u003cp>\"We sort of came to the same point,\" says Galton of the similarities, \"but from different inspirations. Quite honestly, I had never seen any of those books because they cost like $700.\"\u003c/p>\n\u003cp>One key difference: While the folks behind \u003cem>Modernist Cuisine \u003c/em>had a whole lab at their disposal to create their imagery, Galton and Omnes' tools — like using gelatin to solidify liquid in soup cans — were decidedly more low tech.\u003c/p>\n\u003cp>\"You don't need a sous vide machine to make it,\" Galton notes.\u003c/p>\n\u003cp>To be sure, neither Galton nor the Cooking Lab folks were first to the food-cutaway photo game. As our friends at The Picture Show remind us, photographer John Dominis, who died this week at age 92, was \u003ca href=\"http://www.npr.org/blogs/pictureshow/2014/01/01/258662653/the-incredible-versatility-of-photographer-john-dominis?sc=tw&cc=share\">carving into beef rolls\u003c/a> to reveal their makings way back in 1966.\u003c/p>\n\u003cp>And ultimately, Galton and Omnes would like to see you try this at home, too.\u003c/p>\n\u003cp>I'd love to try to see people try it out,\" Omnes says, adding, \"It would be fun to see other people reach conclusions on what looks good cut in half and how to make that happen.\" \u003c/p>\n\u003cfigure id=\"attachment_75951\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/08icecream-2833d5a4fa69532cf1163cd49d37ab04f03f5451.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/08icecream-2833d5a4fa69532cf1163cd49d37ab04f03f5451-1024x651.jpg\" alt=\"Ice cream cones. Photo: Courtesy of Beth Galton\" width=\"1024\" height=\"651\" class=\"size-large wp-image-75951\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ice cream cones. Photo: Courtesy of Beth Galton\u003c/figcaption>\u003c/figure>\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/75943/cut-food-take-a-peek-at-the-beauty-inside-everyday-edibles","authors":["byline_bayareabites_75943"],"categories":["bayareabites_2407","bayareabites_10916"],"tags":["bayareabites_12871","bayareabites_12872","bayareabites_12870","bayareabites_14780","bayareabites_10921"],"featImg":"bayareabites_75965","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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