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To eat them, or not to eat them. Actually, it's more about whether the government should give free eggs to poor, malnourished children.\u003c/p>\n\u003cp>It all began in late May, when Shivraj Chouhan, the chief minister of the Indian state of Madhya Pradesh, shot down a proposal to serve eggs in government-run day care centers (\u003cem>anganwadis\u003c/em>) in some tribal areas.\u003c/p>\n\u003cp>These communities have high rates of malnutrition, says Sachin Jain, a local food-rights activist in the state. \"The idea behind the proposal was to address the gap in protein deficiency through ... eggs,\" he says.\u003c/p>\n\u003cp>But Chouhan \u003ca href=\"http://indianexpress.com/article/india/india-others/veg-chouhan-blocks-eggs-in-anganwadis/\">wasn't convinced\u003c/a>. As Indian newspapers reported, he publicly vowed not to allow eggs to be served as long as he was minister.\u003c/p>\n\u003cp>Why this vehement opposition to eggs? Well, the local community of Jains, which is strictly vegetarian and also powerful in the state, has previously thwarted efforts to introduce eggs in day care centers and schools. Chouhan is an upper caste Hindu man who recently became a vegetarian.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And the state of Madhya Pradesh is mostly vegetarian, as are some other states, like Karnataka, Rajasthan and Gujarat. For years, the more politically vocal vegetarians in these states have kept eggs out of school lunches and \u003cem>anganwadis.\u003c/em>\u003c/p>\n\u003cp>But here's the thing: While these states as a whole may be mostly vegetarian, the poorest — and most malnourished — Indians generally are not. They would eat eggs, if only they could afford them, says Dipa Sinha, an economist at the Center for Equity Studies in New Delhi and an expert on India's preschool and school feeding programs.\u003c/p>\n\u003cp>India's free school lunch program alone reaches about \u003ca href=\"http://pulitzercenter.org/projects/asia-india-midday-meal-program-corruption-success-nutrition-poverty-school-lunch\">120 million of India's poorest children\u003c/a>, and the \u003cem>anganwadis\u003c/em> reach millions of younger children. So, the egg war isn't trivial.\u003c/p>\n\u003cp>Chouhan's office \u003ca href=\"http://economictimes.indiatimes.com/news/politics-and-nation/egg-less-meals-at-anganwadis-madhya-pradeshs-ban-pitches-nutrition-against-politics/articleshow/47560045.cms\">has said\u003c/a> the chief minister is \"sentimental\" about keeping \u003cem>anganwadis\u003c/em> egg-free. \"This is a very upper caste Hindu sentiment,\" says Sinha.\u003c/p>\n\u003cp>Hindu scriptures prescribe \u003ca href=\"http://pulitzercenter.org/reporting/asia-india-school-lunch-program-caste-discrimination\">notions of purity\u003c/a> for people belonging to upper castes, Sinha explains. \"You can't use the same spoon as someone else. You can't sit next to someone eating meat. You can't eat food cooked by someone who eats meat. And they think this is a dominant culture and that they can impose it on anyone.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://indianexpress.com/article/india/india-others/beef-banned-in-maharashtra-5-yrs-jail-rs10000-fine-for-possession-or-sale/\">recent ban\u003c/a> on the slaughter of bulls and bullocks in the neighboring state of Maharashtra also reflects this sentiment.\u003c/p>\n\u003cp>While most Hindus today don't eat beef, Hindus belonging to lower castes, including Dalits (considered the lowest in India's caste hierarchy), do rely on this meat as a regular source of protein, as do Christians and Muslims. Dalit scholars have \u003ca href=\"http://scroll.in/article/714661/beef-ban-is-an-attempt-to-impose-upper-caste-culture-on-other-hindus-kancha-ilaiah\">called this ban\u003c/a> an effort to impose upper-caste Hindu values on the lower caste minorities.\u003c/p>\n\u003cp>We often assume Indians are largely vegetarian, but that assumption doesn't hold up against data. A \u003ca href=\"http://www.thehindu.com/todays-paper/the-food-habits-of-a-nation/article3089973.ece\">2006 survey\u003c/a> by the Delhi-based \u003ca href=\"http://www.csds.in/\">Center for the Study of Developing Societies\u003c/a> found that more than 50 percent of Indians are in fact non-vegetarian. They eat fish, chicken, beef and, yes, eggs, too. Vegetarianism is often limited to privileged, upper caste Hindu communities and a couple of other religions, like Jainism.\u003c/p>\n\u003cp>Most underprivileged Indians, on the other hand, including Dalits and tribal communities, are non-vegetarians, says Sinha. Their children make up the majority of India's most malnourished.\u003c/p>\n\u003cp>That is why public health policy experts and right-to-food activists all over the country are trying to introduce eggs into government schools and day cares.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Some states already serve eggs, and they are popular among the children. Sinha recalls an incident from several years ago, when she was visiting schools in the southern state of Andhra Pradesh to see how well the school lunch program was working. The state had recently begun to provide eggs in school lunches. One school had a box where students submitted their complaints and feedback about the school meal.\u003c/p>\n\u003cp>\"We opened it, and one of the letters in that box was from a girl in [fourth grade],\" says Sinha. \"It was a Dalit girl, who said, 'Thank you very much. I got to eat an egg in my life for the first time.' \"\u003c/p>\n\u003cp>\"Wherever eggs are introduced, attendance goes up,\" says Sinha. \"It's very popular, because children don't get it at home.\"\u003c/p>\n\u003cp>Eggs are also an easy way to provide much-needed protein and fat to malnourished children, says Sachin Jain, the food rights activist. They are easy to procure locally, and storage and transportation aren't a problem. \"No ... vegetarian food item is that good a source of protein,\" he says.\u003c/p>\n\u003cp>Milk, which comes close and is often touted as a good alternative by vegetarians like Chouhan, comes with many complications. It is often diluted by suppliers and is easy to contaminate, says Jain. It also requires more infrastructure to store and transport to remote rural areas.\u003c/p>\n\u003cp>\"I am a vegetarian,\" adds Jain. \"I have never touched an egg. But I have other sources of fat and protein, like ghee (clarified butter) and milk. Tribals, Dalits and other poor people don't have these options. They can't afford these things. Then, eggs become a very good option for them.\"\u003c/p>\n\u003cp>\"We still have very high malnutrition,\" says Dipa Sinha. \"Every third Indian child is malnourished.\"\u003c/p>\n\u003cp>This context\u003cstrong> \u003c/strong>is crucial in this discussion, she says, \"because the best interest of the child is what should be driving policy. I think this (ban on eggs) is a big setback.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Rhitu Chatterjee is a multimedia journalist based in New Delhi. See the related animation, \"\u003ca href=\"http://pulitzercenter.org/reporting/power-lunch-india-mid-day-meal-program\">Power Lunch: India's Mid-Day Meal Program\u003c/a>,\" produced by Mathilde Dratwa for the Pulitzer Center and based on Chatterjee's reporting.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Serving eggs in free school meals could boost the protein-deficient diets of poor, lower caste Indian school kids. But in some Indian states, powerful vegetarian politicians have thwarted these plans.","status":"publish","parent":0,"modified":1436912688,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":972},"headData":{"title":"Egg War: Why India's Vegetarian Elite Are Accused Of Keeping Kids Hungry | KQED","description":"Serving eggs in free school meals could boost the protein-deficient diets of poor, lower caste Indian school kids. But in some Indian states, powerful vegetarian politicians have thwarted these plans.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Egg War: Why India's Vegetarian Elite Are Accused Of Keeping Kids Hungry","datePublished":"2015-07-14T22:24:48.000Z","dateModified":"2015-07-14T22:24:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"98030 http://ww2.kqed.org/bayareabites/?p=98030","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/07/14/egg-war-why-indias-vegetarian-elite-are-accused-of-keeping-kids-hungry/","disqusTitle":"Egg War: Why India's Vegetarian Elite Are Accused Of Keeping Kids Hungry","nprByline":"Rhitu Chatterjee, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"422592127","nprApiLink":"http://api.npr.org/query?id=422592127&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/07/14/422592127/egg-wars-india-s-vegetarian-elite-are-accused-of-keeping-kids-hungry?ft=nprml&f=422592127","nprRetrievedStory":"1","nprPubDate":"Tue, 14 Jul 2015 14:02:00 -0400","nprStoryDate":"Tue, 14 Jul 2015 14:00:00 -0400","nprLastModifiedDate":"Tue, 14 Jul 2015 17:20:34 -0400","path":"/bayareabites/98030/egg-war-why-indias-vegetarian-elite-are-accused-of-keeping-kids-hungry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>India is in the midst of a war of sorts — a war over eggs. To eat them, or not to eat them. Actually, it's more about whether the government should give free eggs to poor, malnourished children.\u003c/p>\n\u003cp>It all began in late May, when Shivraj Chouhan, the chief minister of the Indian state of Madhya Pradesh, shot down a proposal to serve eggs in government-run day care centers (\u003cem>anganwadis\u003c/em>) in some tribal areas.\u003c/p>\n\u003cp>These communities have high rates of malnutrition, says Sachin Jain, a local food-rights activist in the state. \"The idea behind the proposal was to address the gap in protein deficiency through ... eggs,\" he says.\u003c/p>\n\u003cp>But Chouhan \u003ca href=\"http://indianexpress.com/article/india/india-others/veg-chouhan-blocks-eggs-in-anganwadis/\">wasn't convinced\u003c/a>. As Indian newspapers reported, he publicly vowed not to allow eggs to be served as long as he was minister.\u003c/p>\n\u003cp>Why this vehement opposition to eggs? Well, the local community of Jains, which is strictly vegetarian and also powerful in the state, has previously thwarted efforts to introduce eggs in day care centers and schools. Chouhan is an upper caste Hindu man who recently became a vegetarian.\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>And the state of Madhya Pradesh is mostly vegetarian, as are some other states, like Karnataka, Rajasthan and Gujarat. For years, the more politically vocal vegetarians in these states have kept eggs out of school lunches and \u003cem>anganwadis.\u003c/em>\u003c/p>\n\u003cp>But here's the thing: While these states as a whole may be mostly vegetarian, the poorest — and most malnourished — Indians generally are not. They would eat eggs, if only they could afford them, says Dipa Sinha, an economist at the Center for Equity Studies in New Delhi and an expert on India's preschool and school feeding programs.\u003c/p>\n\u003cp>India's free school lunch program alone reaches about \u003ca href=\"http://pulitzercenter.org/projects/asia-india-midday-meal-program-corruption-success-nutrition-poverty-school-lunch\">120 million of India's poorest children\u003c/a>, and the \u003cem>anganwadis\u003c/em> reach millions of younger children. So, the egg war isn't trivial.\u003c/p>\n\u003cp>Chouhan's office \u003ca href=\"http://economictimes.indiatimes.com/news/politics-and-nation/egg-less-meals-at-anganwadis-madhya-pradeshs-ban-pitches-nutrition-against-politics/articleshow/47560045.cms\">has said\u003c/a> the chief minister is \"sentimental\" about keeping \u003cem>anganwadis\u003c/em> egg-free. \"This is a very upper caste Hindu sentiment,\" says Sinha.\u003c/p>\n\u003cp>Hindu scriptures prescribe \u003ca href=\"http://pulitzercenter.org/reporting/asia-india-school-lunch-program-caste-discrimination\">notions of purity\u003c/a> for people belonging to upper castes, Sinha explains. \"You can't use the same spoon as someone else. You can't sit next to someone eating meat. You can't eat food cooked by someone who eats meat. And they think this is a dominant culture and that they can impose it on anyone.\"\u003c/p>\n\u003cp>The \u003ca href=\"http://indianexpress.com/article/india/india-others/beef-banned-in-maharashtra-5-yrs-jail-rs10000-fine-for-possession-or-sale/\">recent ban\u003c/a> on the slaughter of bulls and bullocks in the neighboring state of Maharashtra also reflects this sentiment.\u003c/p>\n\u003cp>While most Hindus today don't eat beef, Hindus belonging to lower castes, including Dalits (considered the lowest in India's caste hierarchy), do rely on this meat as a regular source of protein, as do Christians and Muslims. Dalit scholars have \u003ca href=\"http://scroll.in/article/714661/beef-ban-is-an-attempt-to-impose-upper-caste-culture-on-other-hindus-kancha-ilaiah\">called this ban\u003c/a> an effort to impose upper-caste Hindu values on the lower caste minorities.\u003c/p>\n\u003cp>We often assume Indians are largely vegetarian, but that assumption doesn't hold up against data. A \u003ca href=\"http://www.thehindu.com/todays-paper/the-food-habits-of-a-nation/article3089973.ece\">2006 survey\u003c/a> by the Delhi-based \u003ca href=\"http://www.csds.in/\">Center for the Study of Developing Societies\u003c/a> found that more than 50 percent of Indians are in fact non-vegetarian. They eat fish, chicken, beef and, yes, eggs, too. Vegetarianism is often limited to privileged, upper caste Hindu communities and a couple of other religions, like Jainism.\u003c/p>\n\u003cp>Most underprivileged Indians, on the other hand, including Dalits and tribal communities, are non-vegetarians, says Sinha. Their children make up the majority of India's most malnourished.\u003c/p>\n\u003cp>That is why public health policy experts and right-to-food activists all over the country are trying to introduce eggs into government schools and day cares.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Some states already serve eggs, and they are popular among the children. Sinha recalls an incident from several years ago, when she was visiting schools in the southern state of Andhra Pradesh to see how well the school lunch program was working. The state had recently begun to provide eggs in school lunches. One school had a box where students submitted their complaints and feedback about the school meal.\u003c/p>\n\u003cp>\"We opened it, and one of the letters in that box was from a girl in [fourth grade],\" says Sinha. \"It was a Dalit girl, who said, 'Thank you very much. I got to eat an egg in my life for the first time.' \"\u003c/p>\n\u003cp>\"Wherever eggs are introduced, attendance goes up,\" says Sinha. \"It's very popular, because children don't get it at home.\"\u003c/p>\n\u003cp>Eggs are also an easy way to provide much-needed protein and fat to malnourished children, says Sachin Jain, the food rights activist. They are easy to procure locally, and storage and transportation aren't a problem. \"No ... vegetarian food item is that good a source of protein,\" he says.\u003c/p>\n\u003cp>Milk, which comes close and is often touted as a good alternative by vegetarians like Chouhan, comes with many complications. It is often diluted by suppliers and is easy to contaminate, says Jain. It also requires more infrastructure to store and transport to remote rural areas.\u003c/p>\n\u003cp>\"I am a vegetarian,\" adds Jain. \"I have never touched an egg. But I have other sources of fat and protein, like ghee (clarified butter) and milk. Tribals, Dalits and other poor people don't have these options. They can't afford these things. Then, eggs become a very good option for them.\"\u003c/p>\n\u003cp>\"We still have very high malnutrition,\" says Dipa Sinha. \"Every third Indian child is malnourished.\"\u003c/p>\n\u003cp>This context\u003cstrong> \u003c/strong>is crucial in this discussion, she says, \"because the best interest of the child is what should be driving policy. I think this (ban on eggs) is a big setback.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Rhitu Chatterjee is a multimedia journalist based in New Delhi. See the related animation, \"\u003ca href=\"http://pulitzercenter.org/reporting/power-lunch-india-mid-day-meal-program\">Power Lunch: India's Mid-Day Meal Program\u003c/a>,\" produced by Mathilde Dratwa for the Pulitzer Center and based on Chatterjee's reporting.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/98030/egg-war-why-indias-vegetarian-elite-are-accused-of-keeping-kids-hungry","authors":["byline_bayareabites_98030"],"categories":["bayareabites_2998","bayareabites_10028","bayareabites_1245","bayareabites_1246","bayareabites_10916","bayareabites_2035","bayareabites_1873"],"tags":["bayareabites_33","bayareabites_107","bayareabites_450","bayareabites_108"],"featImg":"bayareabites_98031","label":"bayareabites"},"bayareabites_96687":{"type":"posts","id":"bayareabites_96687","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96687","score":null,"sort":[1433863571000]},"guestAuthors":[],"slug":"ayurveda-a-journey-towards-balance-using-food-as-medicine","title":"Ayurveda: A Journey Towards Balance Using Food As Medicine","publishDate":1433863571,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I’m sitting cross-legged with a group of 15 people, passing around a bowl of mango slices for a taste of something sweet, then a tray of lemon wedges makes its way around the circle and everyone puckers their lips. Next comes spicy half moons of radish and finally tiny flutes of tangy pomegranate juice. I am attending an \u003ca href=\"http://www.eatwith.com/host/8101/\" target=\"_blank\">EatWith Ayurvedic dinner\u003c/a> at the home of the host, \u003ca href=\"http://www.dailyayurveda.com/\" target=\"_blank\">Britt Barrett\u003c/a>, an Ayurvedic chef and practitioner. \u003c/p>\n\u003cp>\tFor the past four months I have been immersed in a yoga teacher training program at \u003ca href=\"http://sf.laughinglotus.com/\" target=\"_blank\">Laughing Lotus\u003c/a>. Besides learning the yoga \u003ca href=\"http://en.wikipedia.org/wiki/Asana\" target=\"_blank\">asanas\u003c/a>, breathing and \u003ca href=\"http://en.wikipedia.org/wiki/Mantra\" target=\"_blank\">mantras\u003c/a> we have had instruction about the “sister science of yoga” know as \u003ca href=\"http://en.wikipedia.org/wiki/Ayurveda\" target=\"_blank\">Ayurveda\u003c/a>. This healing practice was new to me and I was hungry to learn more. I interviewed Britt to gain additional insight about the inner workings of Ayurveda.\u003c/p>\n\u003ch3>How would you describe Ayurveda?\u003c/h3>\n\u003cp>Ayurveda is a 5,000 year old system of medicine that originated in India. “Ayus” means life and “Ved” means wisdom. So, it is basically how to utilize what we know about nature and apply it to our lives to create more balance and flow. And ultimately make ourselves more happy.\u003c/p>\n\u003cp>It is based on [the idea] that we are the microcosm to the macrocosm of the universe. Everything that exists outside of our bodies, the water, the fire, the wind and the space also exist inside of our bodies. Each person has a unique constitution of doshas, or elemental vital bioenergies, known as Vata (air and space), Pitta (fire and water), and Kapha (earth and water). \u003c/p>\n\u003cfigure id=\"attachment_96689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/ayurvedameans1920.jpg\" alt=\"Ayurveda means Life Wisdom\" width=\"1920\" height=\"953\" class=\"size-full wp-image-96689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/ayurvedameans1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/ayurvedameans1920-400x199.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/ayurvedameans1920-800x397.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/ayurvedameans1920-1440x715.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/ayurvedameans1920-1180x586.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/ayurvedameans1920-960x477.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ayurveda means Life Wisdom \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>How did you personally get interested in Ayurveda?\u003c/h3>\n\u003cp>In 2006, I was diagnosed with a chronic digestive disease called \u003ca href=\"http://www.ccfa.org/what-are-crohns-and-colitis/what-is-ulcerative-colitis/\" target=\"_blank\">ulcerative colitis\u003c/a>. The doctors told me there was nothing I could do to heal from the disease.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 2009, I moved back home with my parents, depressed, sick, and feeling hopeless. One night, I attended a lecture by \u003ca href=\"http://vedikaglobal.org/acharya-and-living-lineage/\" target=\"_blank\">Shunya Pratichi Mathur\u003c/a> about the ancient Indian healing practice called, Ayurveda. From the moment she started speaking, I was completely captivated.\u003c/p>\n\u003cp>I signed up for an Ayurvedic retreat with Shunya the following weekend, and ended up carpooling with 2 Ayurvedic doctors who would change the course of my life forever. While tears streamed down my face, one of the doctors looked into my eyes and told me with confidence that I would heal from my disease. He told me to get out a pen and a piece of paper and write down everything he said.\u003c/p>\n\u003cp> After a few months of following their instructions, my condition had improved dramatically. I signed up for a one year self-healing course with Shunya at \u003ca href=\"http://vedikaglobal.org/\" target=\"_blank\">Vedika Global\u003c/a>, a small Ayurvedic college in Emeryville, California. \u003c/p>\n\u003cp>After changing my diet and lifestyle, meditating, doing yoga, and learning how to cook foods that were balancing for my body... I healed. Not only did I heal from ulcerative colitis, but everything in my life improved.\u003c/p>\n\u003cp>I was so impressed by my own recovery that I studied for two more years and became an Ayurvedic Lifestyle and Wellness Counselor, so I would be able to share this knowledge with others. In 2012, I founded \u003ca href=\"http://www.dailyayurveda.com/\" target=\"_blank\">Daily Ayurveda\u003c/a>, [my company]. My goal is to share the deeply rooted solid science of healing in a simple and digestible manner so that others may benefit from all of the gifts Ayurveda has to offer.\u003c/p>\n\u003cfigure id=\"attachment_96691\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/fooddoshas1920.jpg\" alt=\"Food Doshas\" width=\"1920\" height=\"1264\" class=\"size-full wp-image-96691\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/fooddoshas1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/fooddoshas1920-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/fooddoshas1920-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/fooddoshas1920-1440x948.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/fooddoshas1920-1180x777.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/fooddoshas1920-960x632.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Food Doshas \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>I understand that everybody has a unique combination of the three doshas, can you describe the characteristics of each one separately?\u003c/h3>\n\u003cp>\u003cstrong>Vata Dosha (air and space)\u003c/strong> has the qualities of dry, light, cool, rough, subtle and mobile. Vata controls all the movement in our body. Vata-dominant types tend to have a lighter and thinner frame. They have thin and dry skin. Vata-dominant people tend to be imaginative and enthusiastic. They are quick learners, but also quick to forget. Vata types tend to have active lifestyles and enjoy new experiences. When Vata types are out of balance they tend to be very in their head, which produces anxiety and a sense of ungroundedness. \u003c/p>\n\u003cp>\u003cstrong>Pitta Dosha (fire and water)\u003c/strong> has the qualities of oily, sharp, hot, light and liquid. Pitta controls all of the transformation and cellular regeneration in our body. Pitta is responsible for our warmth and activates digestion, metabolism and hormone regulation. Pitta dominant types tend to have a medium build. Their skin tends to flush easily and can be more sensitive than others. People who are Pitta dominant tend to be intellectual and ambitious, but when they are out of balance, anger, jealously and rage can take over. \u003c/p>\n\u003cp>\u003cstrong>Kapha Dosha (earth and water)\u003c/strong> has the qualities of heavy, slow, steady, solid, cold, soft and oily. Kapha is responsible for our physical form. Kapha dominant people tend to have larger, well-built frames, and have a tendency to over-nourish. Their skin is soft, thick and moist. They move and talk at a slow and steady pace, and their sleep is long and deep. Kapha dominant people tend to be very steady, loyal and compassionate. They are not easily irritated, and naturally quite loveable.\u003c/p>\n\u003cfigure id=\"attachment_96690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/doshas1920.jpg\" alt=\"Doshas: Vata, Pitta, Kapha\" width=\"1920\" height=\"727\" class=\"size-full wp-image-96690\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/doshas1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doshas1920-400x151.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doshas1920-800x303.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doshas1920-1440x545.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doshas1920-1180x447.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doshas1920-960x364.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Doshas: Vata, Pitta, Kapha \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What is the basic principal of healing in Ayurveda?\u003c/h3>\n\u003cp>The whole premise of healing is that “like increases like” and “opposites balance.” For example, if you already have a pitta imbalance and have excess heat in your body, if you consume foods that are pitta-increasing in nature, like chili peppers, your disease is going to get worse.\u003c/p>\n\u003cfigure id=\"attachment_96692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/imbalances1920.jpg\" alt=\"Everyone has a unique combination of all 3 doshas.\" width=\"1920\" height=\"1172\" class=\"size-full wp-image-96692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/imbalances1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/imbalances1920-400x244.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/imbalances1920-800x488.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/imbalances1920-1440x879.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/imbalances1920-1180x720.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/imbalances1920-960x586.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Everyone has a unique combination of all 3 doshas. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003ch3>What are some common misconceptions about Ayurveda?\u003c/h3>\n\u003cli>You have to eat all Indian food to live an Ayurvedic lifestyle. Actually, we can use whatever is growing here as long as the qualities of those food are aligned with the qualities we are supposed to be consuming in that season.\u003c/li>\n\u003cli>Ayurveda is only for Indians. The knowledge is a universal science and can benefit every living being.\u003c/li>\n\u003cli>That all Ayurvedic people are vegetarian. Ayurveda uses meat medicinally.\u003c/li>\n\u003cli>That people believe they are only one dosha. It is easy to over-simplify Ayurveda and misdiagnose yourself. It's best to see an experienced practitioner who can tell you more accurate and clinical information about doshas.\u003c/li>\n\u003c/ol>\n\u003ch3>If you had one nugget of advice from your Ayurvedic journey what would that be?\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Start cultivating awareness around what you eat and how it makes you feel. \u003c/p>\n\u003cfigure id=\"attachment_96693\" class=\"wp-caption aligncenter\" style=\"max-width: 1374px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/10tips.jpg\" alt=\"10 Tips For Healthy Digestion: Do's and Don'ts\" width=\"1374\" height=\"3084\" class=\"size-full wp-image-96693\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/10tips.jpg 1374w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/10tips-400x898.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/10tips-800x1796.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/10tips-1180x2649.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/10tips-960x2155.jpg 960w\" sizes=\"(max-width: 1374px) 100vw, 1374px\">\u003cfigcaption class=\"wp-caption-text\">10 Tips For Healthy Digestion: Do's and Don'ts \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003cul>\n\u003cstrong>Information:\u003c/strong>\n\u003cli>If you are interested in experiencing Ayurvedic tastes first hand you can attend one of Britt’s \u003ca href=\"http://www.eatwith.com/host/8101/\" target=\"_blank\">EatWith dinners\u003c/a>.\u003c/li>\n\u003cli>Britt Barrett's website for her practice is: \u003ca href=\"http://www.dailyayurveda.com/\" target=\"_blank\">Daily Ayurveda\u003c/a>.\u003c/li>\n\u003cli>Twitter: \u003ca href=\"https://twitter.com/ayurvedadaily\" target=\"_blank\">@ayurvedadaily\u003c/a>\u003c/li>\n\u003cli>Facebook: \u003ca href=\"https://www.facebook.com/everydayayurveda?_rdr\" target=\"_blank\">Daily Ayurveda\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Ayurveda is a 5,000 year old system of medicine that embraces all the elements (air, water, fire, earth and space) as tools for healing. The science of Ayurveda recognizes each individual’s unique qualities and aims to guide people towards balance through the food they consume, conscious lifestyle choices and medicinal herbs. ","status":"publish","parent":0,"modified":1434044264,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1137},"headData":{"title":"Ayurveda: A Journey Towards Balance Using Food As Medicine | KQED","description":"Ayurveda is a 5,000 year old system of medicine that embraces all the elements (air, water, fire, earth and space) as tools for healing. The science of Ayurveda recognizes each individual’s unique qualities and aims to guide people towards balance through the food they consume, conscious lifestyle choices and medicinal herbs. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ayurveda: A Journey Towards Balance Using Food As Medicine","datePublished":"2015-06-09T15:26:11.000Z","dateModified":"2015-06-11T17:37:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"96687 http://ww2.kqed.org/bayareabites/?p=96687","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/09/ayurveda-a-journey-towards-balance-using-food-as-medicine/","disqusTitle":"Ayurveda: A Journey Towards Balance Using Food As Medicine","path":"/bayareabites/96687/ayurveda-a-journey-towards-balance-using-food-as-medicine","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m sitting cross-legged with a group of 15 people, passing around a bowl of mango slices for a taste of something sweet, then a tray of lemon wedges makes its way around the circle and everyone puckers their lips. Next comes spicy half moons of radish and finally tiny flutes of tangy pomegranate juice. I am attending an \u003ca href=\"http://www.eatwith.com/host/8101/\" target=\"_blank\">EatWith Ayurvedic dinner\u003c/a> at the home of the host, \u003ca href=\"http://www.dailyayurveda.com/\" target=\"_blank\">Britt Barrett\u003c/a>, an Ayurvedic chef and practitioner. \u003c/p>\n\u003cp>\tFor the past four months I have been immersed in a yoga teacher training program at \u003ca href=\"http://sf.laughinglotus.com/\" target=\"_blank\">Laughing Lotus\u003c/a>. Besides learning the yoga \u003ca href=\"http://en.wikipedia.org/wiki/Asana\" target=\"_blank\">asanas\u003c/a>, breathing and \u003ca href=\"http://en.wikipedia.org/wiki/Mantra\" target=\"_blank\">mantras\u003c/a> we have had instruction about the “sister science of yoga” know as \u003ca href=\"http://en.wikipedia.org/wiki/Ayurveda\" target=\"_blank\">Ayurveda\u003c/a>. This healing practice was new to me and I was hungry to learn more. I interviewed Britt to gain additional insight about the inner workings of Ayurveda.\u003c/p>\n\u003ch3>How would you describe Ayurveda?\u003c/h3>\n\u003cp>Ayurveda is a 5,000 year old system of medicine that originated in India. “Ayus” means life and “Ved” means wisdom. So, it is basically how to utilize what we know about nature and apply it to our lives to create more balance and flow. And ultimately make ourselves more happy.\u003c/p>\n\u003cp>It is based on [the idea] that we are the microcosm to the macrocosm of the universe. Everything that exists outside of our bodies, the water, the fire, the wind and the space also exist inside of our bodies. Each person has a unique constitution of doshas, or elemental vital bioenergies, known as Vata (air and space), Pitta (fire and water), and Kapha (earth and water). \u003c/p>\n\u003cfigure id=\"attachment_96689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/ayurvedameans1920.jpg\" alt=\"Ayurveda means Life Wisdom\" width=\"1920\" height=\"953\" class=\"size-full wp-image-96689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/ayurvedameans1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/ayurvedameans1920-400x199.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/ayurvedameans1920-800x397.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/ayurvedameans1920-1440x715.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/ayurvedameans1920-1180x586.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/ayurvedameans1920-960x477.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ayurveda means Life Wisdom \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>How did you personally get interested in Ayurveda?\u003c/h3>\n\u003cp>In 2006, I was diagnosed with a chronic digestive disease called \u003ca href=\"http://www.ccfa.org/what-are-crohns-and-colitis/what-is-ulcerative-colitis/\" target=\"_blank\">ulcerative colitis\u003c/a>. The doctors told me there was nothing I could do to heal from the disease.\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 2009, I moved back home with my parents, depressed, sick, and feeling hopeless. One night, I attended a lecture by \u003ca href=\"http://vedikaglobal.org/acharya-and-living-lineage/\" target=\"_blank\">Shunya Pratichi Mathur\u003c/a> about the ancient Indian healing practice called, Ayurveda. From the moment she started speaking, I was completely captivated.\u003c/p>\n\u003cp>I signed up for an Ayurvedic retreat with Shunya the following weekend, and ended up carpooling with 2 Ayurvedic doctors who would change the course of my life forever. While tears streamed down my face, one of the doctors looked into my eyes and told me with confidence that I would heal from my disease. He told me to get out a pen and a piece of paper and write down everything he said.\u003c/p>\n\u003cp> After a few months of following their instructions, my condition had improved dramatically. I signed up for a one year self-healing course with Shunya at \u003ca href=\"http://vedikaglobal.org/\" target=\"_blank\">Vedika Global\u003c/a>, a small Ayurvedic college in Emeryville, California. \u003c/p>\n\u003cp>After changing my diet and lifestyle, meditating, doing yoga, and learning how to cook foods that were balancing for my body... I healed. Not only did I heal from ulcerative colitis, but everything in my life improved.\u003c/p>\n\u003cp>I was so impressed by my own recovery that I studied for two more years and became an Ayurvedic Lifestyle and Wellness Counselor, so I would be able to share this knowledge with others. In 2012, I founded \u003ca href=\"http://www.dailyayurveda.com/\" target=\"_blank\">Daily Ayurveda\u003c/a>, [my company]. My goal is to share the deeply rooted solid science of healing in a simple and digestible manner so that others may benefit from all of the gifts Ayurveda has to offer.\u003c/p>\n\u003cfigure id=\"attachment_96691\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/fooddoshas1920.jpg\" alt=\"Food Doshas\" width=\"1920\" height=\"1264\" class=\"size-full wp-image-96691\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/fooddoshas1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/fooddoshas1920-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/fooddoshas1920-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/fooddoshas1920-1440x948.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/fooddoshas1920-1180x777.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/fooddoshas1920-960x632.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Food Doshas \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>I understand that everybody has a unique combination of the three doshas, can you describe the characteristics of each one separately?\u003c/h3>\n\u003cp>\u003cstrong>Vata Dosha (air and space)\u003c/strong> has the qualities of dry, light, cool, rough, subtle and mobile. Vata controls all the movement in our body. Vata-dominant types tend to have a lighter and thinner frame. They have thin and dry skin. Vata-dominant people tend to be imaginative and enthusiastic. They are quick learners, but also quick to forget. Vata types tend to have active lifestyles and enjoy new experiences. When Vata types are out of balance they tend to be very in their head, which produces anxiety and a sense of ungroundedness. \u003c/p>\n\u003cp>\u003cstrong>Pitta Dosha (fire and water)\u003c/strong> has the qualities of oily, sharp, hot, light and liquid. Pitta controls all of the transformation and cellular regeneration in our body. Pitta is responsible for our warmth and activates digestion, metabolism and hormone regulation. Pitta dominant types tend to have a medium build. Their skin tends to flush easily and can be more sensitive than others. People who are Pitta dominant tend to be intellectual and ambitious, but when they are out of balance, anger, jealously and rage can take over. \u003c/p>\n\u003cp>\u003cstrong>Kapha Dosha (earth and water)\u003c/strong> has the qualities of heavy, slow, steady, solid, cold, soft and oily. Kapha is responsible for our physical form. Kapha dominant people tend to have larger, well-built frames, and have a tendency to over-nourish. Their skin is soft, thick and moist. They move and talk at a slow and steady pace, and their sleep is long and deep. Kapha dominant people tend to be very steady, loyal and compassionate. They are not easily irritated, and naturally quite loveable.\u003c/p>\n\u003cfigure id=\"attachment_96690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/doshas1920.jpg\" alt=\"Doshas: Vata, Pitta, Kapha\" width=\"1920\" height=\"727\" class=\"size-full wp-image-96690\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/doshas1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doshas1920-400x151.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doshas1920-800x303.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doshas1920-1440x545.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doshas1920-1180x447.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doshas1920-960x364.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Doshas: Vata, Pitta, Kapha \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What is the basic principal of healing in Ayurveda?\u003c/h3>\n\u003cp>The whole premise of healing is that “like increases like” and “opposites balance.” For example, if you already have a pitta imbalance and have excess heat in your body, if you consume foods that are pitta-increasing in nature, like chili peppers, your disease is going to get worse.\u003c/p>\n\u003cfigure id=\"attachment_96692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/imbalances1920.jpg\" alt=\"Everyone has a unique combination of all 3 doshas.\" width=\"1920\" height=\"1172\" class=\"size-full wp-image-96692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/imbalances1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/imbalances1920-400x244.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/imbalances1920-800x488.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/imbalances1920-1440x879.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/imbalances1920-1180x720.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/imbalances1920-960x586.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Everyone has a unique combination of all 3 doshas. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003ch3>What are some common misconceptions about Ayurveda?\u003c/h3>\n\u003cli>You have to eat all Indian food to live an Ayurvedic lifestyle. Actually, we can use whatever is growing here as long as the qualities of those food are aligned with the qualities we are supposed to be consuming in that season.\u003c/li>\n\u003cli>Ayurveda is only for Indians. The knowledge is a universal science and can benefit every living being.\u003c/li>\n\u003cli>That all Ayurvedic people are vegetarian. Ayurveda uses meat medicinally.\u003c/li>\n\u003cli>That people believe they are only one dosha. It is easy to over-simplify Ayurveda and misdiagnose yourself. It's best to see an experienced practitioner who can tell you more accurate and clinical information about doshas.\u003c/li>\n\u003c/ol>\n\u003ch3>If you had one nugget of advice from your Ayurvedic journey what would that be?\u003c/h3>\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>Start cultivating awareness around what you eat and how it makes you feel. \u003c/p>\n\u003cfigure id=\"attachment_96693\" class=\"wp-caption aligncenter\" style=\"max-width: 1374px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/10tips.jpg\" alt=\"10 Tips For Healthy Digestion: Do's and Don'ts\" width=\"1374\" height=\"3084\" class=\"size-full wp-image-96693\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/10tips.jpg 1374w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/10tips-400x898.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/10tips-800x1796.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/10tips-1180x2649.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/10tips-960x2155.jpg 960w\" sizes=\"(max-width: 1374px) 100vw, 1374px\">\u003cfigcaption class=\"wp-caption-text\">10 Tips For Healthy Digestion: Do's and Don'ts \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003cul>\n\u003cstrong>Information:\u003c/strong>\n\u003cli>If you are interested in experiencing Ayurvedic tastes first hand you can attend one of Britt’s \u003ca href=\"http://www.eatwith.com/host/8101/\" target=\"_blank\">EatWith dinners\u003c/a>.\u003c/li>\n\u003cli>Britt Barrett's website for her practice is: \u003ca href=\"http://www.dailyayurveda.com/\" target=\"_blank\">Daily Ayurveda\u003c/a>.\u003c/li>\n\u003cli>Twitter: \u003ca href=\"https://twitter.com/ayurvedadaily\" target=\"_blank\">@ayurvedadaily\u003c/a>\u003c/li>\n\u003cli>Facebook: \u003ca href=\"https://www.facebook.com/everydayayurveda?_rdr\" target=\"_blank\">Daily Ayurveda\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96687/ayurveda-a-journey-towards-balance-using-food-as-medicine","authors":["5404"],"categories":["bayareabites_109","bayareabites_8770","bayareabites_12493","bayareabites_1245"],"tags":["bayareabites_14548","bayareabites_14551","bayareabites_14549","bayareabites_107","bayareabites_14554","bayareabites_14553","bayareabites_14552","bayareabites_14550"],"featImg":"bayareabites_96694","label":"bayareabites"},"bayareabites_81170":{"type":"posts","id":"bayareabites_81170","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81170","score":null,"sort":[1398980825000]},"guestAuthors":[],"slug":"heres-the-scoop-on-jackfruit-a-ginormous-fruit-to-feed-the-world","title":"Here's The Scoop On Jackfruit, A Ginormous Fruit To Feed The World","publishDate":1398980825,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81171\" class=\"wp-caption aligncenter\" style=\"max-width: 754px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/jackfruit-9672612823dce73bcdae08b37a708d8692d248d5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/jackfruit-9672612823dce73bcdae08b37a708d8692d248d5.jpg\" alt=\"Jackfruits grow on the branches and trunks of tall trees. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe. Photo: iStockphoto\" width=\"754\" height=\"565\" class=\"size-full wp-image-81171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jackfruits grow on the branches and trunks of tall trees. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Marc Silver, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/01/308708000/heres-the-scoop-on-jackfruit-a-ginormous-fruit-to-feed-the-world\">The Salt at NPR Food\u003c/a> (5/1/14)\u003c/p>\n\u003cp>It's not every fruit that gets its own international symposium.\u003c/p>\n\u003cp>Then again, the jackfruit is not your typical fruit. It's got a distinctive, musky smell, and a flavor that some describe as like Juicy Fruit gum.\u003c/p>\n\u003cp>It is the largest tree fruit in the world, capable of reaching 100 pounds. And it grows on the branches — and the trunks — of trees that can reach 30, 40, 50 feet. (Trunk-growing is a good thing because it reduces the odds of a jackfruit bopping you on the head.)\u003c/p>\n\u003cp>Jackfruits are also a nutritional bonanza: high in protein, potassium and vitamin B. And, with about 95 calories in about a half a cup, they aren't quite as high-carb or caloric as staples like rice or corn.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yet the jackfruit is \"an underutilized crop\" in the tropical-to-subtropical climate where it thrives, says \u003ca href=\"http://www.chicagobotanic.org/research/staff/zerega\">Nyree Zerega\u003c/a>, director of the graduate program in plant biology and conservation at Northwestern University and the Chicago Botanic Garden. In countries like India and Bangladesh, where the jackfruit was once widely cultivated, it has fallen out of favor.\u003c/p>\n\u003cp>So in mid-May, the \u003ca href=\"http://www.uasbangalore.edu.in/images/attachments/home/international-symposium-on-jackfruit-and-breadfruit.pdf\">University of Agricultural Sciences in Bangalore, India\u003c/a>, will devote two days to revving up production and marketing of the jackfruit as well as its cousin, the breadfruit.\u003c/p>\n\u003cp>For parts of the world facing food insecurity — the buzz phrase for the struggle to provide enough nutritious food — the jackfruit could be manna from a tree. The tree itself requires \"relatively little care once it's been established,\" says Zerega. By contrast, popular crops like wheat, rice and corn need lots of irrigation and pesticides. And the jackfruit is a perennial so it doesn't require constant replanting.\u003c/p>\n\u003cp>There won't be an instant payoff for new farmers. A tree takes five to seven years to bear fruit. Eventually, a yearly yield might be in the 150- to 200-fruit range, says \u003ca href=\"http://trec.ifas.ufl.edu/personnel_faculty_jcrane.shtml\">Jonathan Crane\u003c/a>, a tropical fruit crop specialist at the University of Florida.\u003c/p>\n\u003cp>Fruits are typically picked in summer and fall. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe.\u003c/p>\n\u003cp>The tree belongs to the mulberry family. And it's got an impressive lineage. Around 300 B.C., the Greek philosopher \u003ca href=\"http://www.iep.utm.edu/theophra/\">Theophrastus\u003c/a> wrote: \"There is also another tree which is very large and \u003ca href=\"http://tera-3.ul.cs.cmu.edu/NASD/4a7f1db4-5792-415c-be79-266f41eef20a/upgrade-archive-06-14-2007/data/upload-allbooks/disk%203/Jan%20N/ENGLISH/Common_Trees/HTML/00000022.htm\">has wonderfully sweet and large fruit\u003c/a>; it is used for food by the sages of India who wear no clothes.\"\u003c/p>\n\u003cp>Probably was a jackfruit. India is thought to be its place of origin.\u003c/p>\n\u003cp>As for the name \"jackfruit,\" it most likely emerged from what the Portuguese called it, \u003cem>\"jaca,\"\u003c/em> which was probably a version of a name used in southern India, \"\u003cem>chakka pazham\u003c/em>.\" Jackfruit has other names, too: \u003cem>kathal\u003c/em> in Bangladesh, \u003cem>kanun\u003c/em> in Thailand and \u003cem>nangka\u003c/em> in Malaysia.\u003c/p>\n\u003cp>Whatever you call it, it's a versatile food source — and thus a potential economic boon for countries that market it. Jackfruits can be dried, roasted, added to soups, used in chips, jams, juices, ice cream. The seeds can be boiled, roasted or ground into flour. Even the tree itself is valuable: high-quality, rot-resistant timber for furniture and musical instruments.\u003c/p>\n\u003cp>Or you can eat a jackfruit fresh.\u003c/p>\n\u003cp>The jackfruit is made up of hundreds or even thousands of individual flowers that are fused together. We eat the \"fleshy petals\" that surround the seed, which is the actual fruit, says Zerega.\u003c/p>\n\u003cp>The edible portion of a young fruit has a slight crunch when you bite in. As the fruit matures, it may remain firm, but in some varieties it becomes softer and more custardlike.\u003c/p>\n\u003cp>Curious fruit lovers can find fresh jackfruits in the U.S. Zerega has bought relative peewees (12-pounders at about $2 a pound) at Asian markets in Chicago. Crane sees fresh jackfruits at Asian and Caribbean stores in Florida, where the jackfruit is grown on a limited scale and also imported from Jamaica. Bottled, canned and other products are available online and in specialty markets around the country.\u003c/p>\n\u003cp>All this reporting made us eager to put the jackfruit to a taste test. We couldn't find a fresh one in D.C., so we bought jackfruit packed in sugar syrup. Since Crane mentioned that frozen jackfruit is \"refreshing,\" we froze some and also ate some out of the jar.\u003c/p>\n\u003cp>As potential tasters wafted by, the first comment was, \"Oh, it has an aroma.\"\u003c/p>\n\u003cp>The aroma was compared to overripe fruit, packaged fruit cup, smelly feet, stinky cheese and pet food. But really, it wasn't that bad!\u003c/p>\n\u003cp>As for the taste: \"It tastes better than it smells,\" was a consistent opinion. The taste was described as \"mellow mango,\" a little peachy, a little pearlike. The texture was compared to chunky applesauce or overripe banana. Also a little mealy and stringy.\u003c/p>\n\u003cp>A taster who grew up eating jackfruits said he found them too gooey as a kid, and after one bite said, \"Still too gooey.\"\u003c/p>\n\u003cp>But most tasters liked it. They thought it was sweet in a good, tropical kind of way. They imagined how yummy it would be mixed with yogurt. They liked it semi-frozen (the frozen samples thawed out a bit) and were eager to a try jackfruit popsicle.\u003c/p>\n\u003cp>But tasters who'd had fresh jackfruits said they beat jackfruit from a jar by a long shot. When pressed, they couldn't explain why.\u003c/p>\n\u003cp>We'll do a follow-up tasting as soon as we can score a fresh one. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"It's the largest tree fruit in the world. It's nutritious. And because it's pretty easy to grow, it has the potential to be a star in the developing world. But ... does it taste good?","status":"publish","parent":0,"modified":1398981281,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":972},"headData":{"title":"Here's The Scoop On Jackfruit, A Ginormous Fruit To Feed The World | KQED","description":"It's the largest tree fruit in the world. It's nutritious. And because it's pretty easy to grow, it has the potential to be a star in the developing world. But ... does it taste good?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Here's The Scoop On Jackfruit, A Ginormous Fruit To Feed The World","datePublished":"2014-05-01T21:47:05.000Z","dateModified":"2014-05-01T21:54:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"81170 http://blogs.kqed.org/bayareabites/?p=81170","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/01/heres-the-scoop-on-jackfruit-a-ginormous-fruit-to-feed-the-world/","disqusTitle":"Here's The Scoop On Jackfruit, A Ginormous Fruit To Feed The World","nprByline":"Marc Silver","nprStoryId":"308708000","nprApiLink":"http://api.npr.org/query?id=308708000&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/05/01/308708000/heres-the-scoop-on-jackfruit-a-ginormous-fruit-to-feed-the-world?ft=3&f=308708000","nprRetrievedStory":"1","nprPubDate":"Thu, 01 May 2014 17:36:00 -0400","nprStoryDate":"Thu, 01 May 2014 15:10:00 -0400","nprLastModifiedDate":"Thu, 01 May 2014 17:36:02 -0400","path":"/bayareabites/81170/heres-the-scoop-on-jackfruit-a-ginormous-fruit-to-feed-the-world","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81171\" class=\"wp-caption aligncenter\" style=\"max-width: 754px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/jackfruit-9672612823dce73bcdae08b37a708d8692d248d5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/jackfruit-9672612823dce73bcdae08b37a708d8692d248d5.jpg\" alt=\"Jackfruits grow on the branches and trunks of tall trees. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe. Photo: iStockphoto\" width=\"754\" height=\"565\" class=\"size-full wp-image-81171\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jackfruits grow on the branches and trunks of tall trees. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Marc Silver, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/01/308708000/heres-the-scoop-on-jackfruit-a-ginormous-fruit-to-feed-the-world\">The Salt at NPR Food\u003c/a> (5/1/14)\u003c/p>\n\u003cp>It's not every fruit that gets its own international symposium.\u003c/p>\n\u003cp>Then again, the jackfruit is not your typical fruit. It's got a distinctive, musky smell, and a flavor that some describe as like Juicy Fruit gum.\u003c/p>\n\u003cp>It is the largest tree fruit in the world, capable of reaching 100 pounds. And it grows on the branches — and the trunks — of trees that can reach 30, 40, 50 feet. (Trunk-growing is a good thing because it reduces the odds of a jackfruit bopping you on the head.)\u003c/p>\n\u003cp>Jackfruits are also a nutritional bonanza: high in protein, potassium and vitamin B. And, with about 95 calories in about a half a cup, they aren't quite as high-carb or caloric as staples like rice or corn.\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>Yet the jackfruit is \"an underutilized crop\" in the tropical-to-subtropical climate where it thrives, says \u003ca href=\"http://www.chicagobotanic.org/research/staff/zerega\">Nyree Zerega\u003c/a>, director of the graduate program in plant biology and conservation at Northwestern University and the Chicago Botanic Garden. In countries like India and Bangladesh, where the jackfruit was once widely cultivated, it has fallen out of favor.\u003c/p>\n\u003cp>So in mid-May, the \u003ca href=\"http://www.uasbangalore.edu.in/images/attachments/home/international-symposium-on-jackfruit-and-breadfruit.pdf\">University of Agricultural Sciences in Bangalore, India\u003c/a>, will devote two days to revving up production and marketing of the jackfruit as well as its cousin, the breadfruit.\u003c/p>\n\u003cp>For parts of the world facing food insecurity — the buzz phrase for the struggle to provide enough nutritious food — the jackfruit could be manna from a tree. The tree itself requires \"relatively little care once it's been established,\" says Zerega. By contrast, popular crops like wheat, rice and corn need lots of irrigation and pesticides. And the jackfruit is a perennial so it doesn't require constant replanting.\u003c/p>\n\u003cp>There won't be an instant payoff for new farmers. A tree takes five to seven years to bear fruit. Eventually, a yearly yield might be in the 150- to 200-fruit range, says \u003ca href=\"http://trec.ifas.ufl.edu/personnel_faculty_jcrane.shtml\">Jonathan Crane\u003c/a>, a tropical fruit crop specialist at the University of Florida.\u003c/p>\n\u003cp>Fruits are typically picked in summer and fall. You don't wait to harvest until they drop of their own accord — by that time, they'd be overripe.\u003c/p>\n\u003cp>The tree belongs to the mulberry family. And it's got an impressive lineage. Around 300 B.C., the Greek philosopher \u003ca href=\"http://www.iep.utm.edu/theophra/\">Theophrastus\u003c/a> wrote: \"There is also another tree which is very large and \u003ca href=\"http://tera-3.ul.cs.cmu.edu/NASD/4a7f1db4-5792-415c-be79-266f41eef20a/upgrade-archive-06-14-2007/data/upload-allbooks/disk%203/Jan%20N/ENGLISH/Common_Trees/HTML/00000022.htm\">has wonderfully sweet and large fruit\u003c/a>; it is used for food by the sages of India who wear no clothes.\"\u003c/p>\n\u003cp>Probably was a jackfruit. India is thought to be its place of origin.\u003c/p>\n\u003cp>As for the name \"jackfruit,\" it most likely emerged from what the Portuguese called it, \u003cem>\"jaca,\"\u003c/em> which was probably a version of a name used in southern India, \"\u003cem>chakka pazham\u003c/em>.\" Jackfruit has other names, too: \u003cem>kathal\u003c/em> in Bangladesh, \u003cem>kanun\u003c/em> in Thailand and \u003cem>nangka\u003c/em> in Malaysia.\u003c/p>\n\u003cp>Whatever you call it, it's a versatile food source — and thus a potential economic boon for countries that market it. Jackfruits can be dried, roasted, added to soups, used in chips, jams, juices, ice cream. The seeds can be boiled, roasted or ground into flour. Even the tree itself is valuable: high-quality, rot-resistant timber for furniture and musical instruments.\u003c/p>\n\u003cp>Or you can eat a jackfruit fresh.\u003c/p>\n\u003cp>The jackfruit is made up of hundreds or even thousands of individual flowers that are fused together. We eat the \"fleshy petals\" that surround the seed, which is the actual fruit, says Zerega.\u003c/p>\n\u003cp>The edible portion of a young fruit has a slight crunch when you bite in. As the fruit matures, it may remain firm, but in some varieties it becomes softer and more custardlike.\u003c/p>\n\u003cp>Curious fruit lovers can find fresh jackfruits in the U.S. Zerega has bought relative peewees (12-pounders at about $2 a pound) at Asian markets in Chicago. Crane sees fresh jackfruits at Asian and Caribbean stores in Florida, where the jackfruit is grown on a limited scale and also imported from Jamaica. Bottled, canned and other products are available online and in specialty markets around the country.\u003c/p>\n\u003cp>All this reporting made us eager to put the jackfruit to a taste test. We couldn't find a fresh one in D.C., so we bought jackfruit packed in sugar syrup. Since Crane mentioned that frozen jackfruit is \"refreshing,\" we froze some and also ate some out of the jar.\u003c/p>\n\u003cp>As potential tasters wafted by, the first comment was, \"Oh, it has an aroma.\"\u003c/p>\n\u003cp>The aroma was compared to overripe fruit, packaged fruit cup, smelly feet, stinky cheese and pet food. But really, it wasn't that bad!\u003c/p>\n\u003cp>As for the taste: \"It tastes better than it smells,\" was a consistent opinion. The taste was described as \"mellow mango,\" a little peachy, a little pearlike. The texture was compared to chunky applesauce or overripe banana. Also a little mealy and stringy.\u003c/p>\n\u003cp>A taster who grew up eating jackfruits said he found them too gooey as a kid, and after one bite said, \"Still too gooey.\"\u003c/p>\n\u003cp>But most tasters liked it. They thought it was sweet in a good, tropical kind of way. They imagined how yummy it would be mixed with yogurt. They liked it semi-frozen (the frozen samples thawed out a bit) and were eager to a try jackfruit popsicle.\u003c/p>\n\u003cp>But tasters who'd had fresh jackfruits said they beat jackfruit from a jar by a long shot. When pressed, they couldn't explain why.\u003c/p>\n\u003cp>We'll do a follow-up tasting as soon as we can score a fresh one. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81170/heres-the-scoop-on-jackfruit-a-ginormous-fruit-to-feed-the-world","authors":["byline_bayareabites_81170"],"categories":["bayareabites_2998","bayareabites_3032","bayareabites_4084","bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_13315","bayareabites_13313","bayareabites_107","bayareabites_13314","bayareabites_10277","bayareabites_10921"],"featImg":"bayareabites_81171","label":"bayareabites"},"bayareabites_78738":{"type":"posts","id":"bayareabites_78738","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78738","score":null,"sort":[1393780525000]},"guestAuthors":[],"slug":"chickens-that-lay-organic-eggs-eat-imported-food-and-its-pricey","title":"Chickens That Lay Organic Eggs Eat Imported Food, And It's Pricey","publishDate":1393780525,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78739\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8680_wide-26399ed0c14ab410e07513be0b0d520c1ee54e04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8680_wide-26399ed0c14ab410e07513be0b0d520c1ee54e04.jpg\" alt=\"Empty shelves where eggs should be at a Whole Foods Market in Washington, D.C. The store blames increased demand for organic eggs. Photo: Dan Charles/NPR\" width=\"1672\" height=\"941\" class=\"size-full wp-image-78739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Empty shelves where eggs should be at a Whole Foods Market in Washington, D.C. The store blames increased demand for organic eggs. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283112526/chickens-laying-organic-eggs-eat-imported-food-and-its-pricey\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/27/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283112526/chickens-laying-organic-eggs-eat-imported-food-and-its-pricey\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140227_atc_why_organic_chickens_need_soybeans_from_china.mp3\"] \u003c/p>\n\u003cp>The other morning, I found myself staring at something strange and unfamiliar: empty grocery shelves with the word \"eggs\" above them. The store, a Whole Foods Market in Washington, D.C., blamed, in another sign, the dearth on \"increased demand for organic eggs.\"\u003c/p>\n\u003cp>This scene is unfolding in grocery stores across the country. But Whole Foods' sign wasn't telling the whole truth. Demand for organic eggs is indeed increasing, but production is also down.\u003c/p>\n\u003cp>The reason behind that shortfall highlights an increasingly acute problem in the organic industry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most chickens eat feed made from ground-up corn and soybeans, but America's farmers are not growing enough organic corn and soybeans — especially soybeans — to feed the country's organic animals.\u003c/p>\n\u003cp>\"We continue to be frustrated finding enough domestic production to meet domestic demand,\" says \u003ca href=\"http://www.clarksongrain.com/about-us.php\">Lynn Clarkson\u003c/a>, a grain trader in Cerro Gordo, Ill., who buys and sells organic soybeans.\u003c/p>\n\u003cp>Who's filling that gap? Increasingly, farmers in China, India and Argentina.\u003c/p>\n\u003cp>It's led to the following situation, which on the face of it seems bizarre. The U.S., a soybean superpower, \u003ca href=\"http://www.ers.usda.gov/data-products/chart-gallery/detail.aspx?chartId=41089#.Uw9YOeNdV8E\">ships\u003c/a> conventional soybeans all over the world to feed animals in places like China. Meanwhile, in China, farmers are growing organic soybeans and sending them here.\u003c/p>\n\u003cp>The U.S. now gets more than half of its organic soybeans from abroad. The biggest suppliers are China and India.\u003c/p>\n\u003cp>And the stream of imports is growing. Last year, for the first time, the U.S. imported significant amounts of organic corn, too. This also went for animal feed.\u003c/p>\n\u003cfigure id=\"attachment_78740\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_5793-09db9e889e4648a383e10682f3646ea36fa84067.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_5793-09db9e889e4648a383e10682f3646ea36fa84067.jpg\" alt=\"These free-range chickens are getting conventional feed. They lay eggs for Sauder's Quality Eggs in Pennsylvania. Photo: Dan Charles/NPR\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-78740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These free-range chickens are getting conventional feed. They lay eggs for Sauder's Quality Eggs in Pennsylvania. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Tight supplies of both commodities, and resulting high feed prices, produced the current egg shortages.\u003c/p>\n\u003cp>David Bruce, who's director of eggs, meat and produce for the company \u003ca href=\"http://www.organicvalley.coop/\">Organic Valley\u003c/a>, says organic feed prices spiked last summer to two or three times above conventional rations.\u003c/p>\n\u003cp>Eggs were plentiful at the time, as they usually are during summer, so some egg producers decided to shut down their organic production for a while. They got rid of some flocks, and switched others over to conventional feed. The eggs from those flocks still could be sold as \"free range\" eggs, since all organic chicken houses fit the definition of \"free range.\"\u003c/p>\n\u003cp>Organic egg production fell, while demand grew faster than expected last fall, leading to today's empty shelves. Organic production is now coming back, Bruce says, but the problem of expensive feed remains.\u003c/p>\n\u003cp>Clarkson, the grain dealer, says it's difficult to persuade most U.S. farmers to make the switch to organic production. The financial incentives are there, he says. Farmers can sell organic soybeans for twice what they'd get for conventional beans. \"This should be almost a no-brainer,\" Clarkson says. \"But it's not.\"\u003c/p>\n\u003cp>Farmers say there are a series of obstacles to growing organic soybeans. Allen Williams, a farmer near Cerro Gordo who does grow organic crops, says part of the resistance come from deeply rooted attitudes about farming. \"In this area, a good farmer is one who keeps his farm very well maintained, and that means weed-free,\" he says. \"Organic definitely isn't weed-free.\"\u003c/p>\n\u003cp>There also are practical reasons. Growing organically can mean more work, clearing weeds by hand. Also, organic soybeans may be profitable, but farmers can't grow organic soybeans on a particular field every year; they'd have too many problems with pests. The crops that they grow in other years, such as wheat, may not bring in as much money.\u003c/p>\n\u003cp>Finally, U.S. farmers are doing well already. They've been earning record profits growing conventional crops and see no compelling reason to change.\u003c/p>\n\u003cp>Farmers in China or India, on the other hand, often rely heavily on hand labor for weed control already. Their yields and profits from nonorganic crops aren't as high. So switching to organic is both less difficult and more rewarding.\u003c/p>\n\u003cp>Many people in the organic industry are \u003ca href=\"http://www.cornucopia.org/2009/05/soy-report-and-scorecard/\">unhappy\u003c/a> about the situation. Judging by the reaction of Elissa Rubin, shopping for eggs at the Whole Foods, consumers may not like it either. \"Wow. They're importing organic feed from those countries? That's amazing,\" she said. \"Seems to go against the grain of helping sustainability and the environment.\"\u003c/p>\n\u003cp>Some in the organic industry don't trust the imports. Even though Chinese and Indian farms have to get the same organic certification as American farms, the skeptics think some foreign suppliers may be cheating, selling soybeans that weren't actually grown according to organic rules.\u003c/p>\n\u003cp>Clarkson, the grain trader, says he does have to be on his guard, \"but last year, when the USDA National Organic Program's enforcement folks were looking into this, most of the people who were ejected from the organic world for fraud happened to be good old faithful Americans,\" he says. \"A few happened to be Chinese. No matter where you are, you need to know your chain of supply.\"\u003c/p>\n\u003cp>That supply chain, reaching all the way back to certified organic soybean fields in China or India, has become the key to putting organic eggs and chicken meat on America's grocery shelves.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"America's farmers aren't growing enough organic corn and soybeans for our organic animals. Farmers in China, India and Argentina are filling the gap, but tight supplies have led to shortages.","status":"publish","parent":0,"modified":1393737912,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":941},"headData":{"title":"Chickens That Lay Organic Eggs Eat Imported Food, And It's Pricey | KQED","description":"America's farmers aren't growing enough organic corn and soybeans for our organic animals. Farmers in China, India and Argentina are filling the gap, but tight supplies have led to shortages.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chickens That Lay Organic Eggs Eat Imported Food, And It's Pricey","datePublished":"2014-03-02T17:15:25.000Z","dateModified":"2014-03-02T05:25:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78738 http://blogs.kqed.org/bayareabites/?p=78738","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/02/chickens-that-lay-organic-eggs-eat-imported-food-and-its-pricey/","disqusTitle":"Chickens That Lay Organic Eggs Eat Imported Food, And It's Pricey","nprByline":"Dan Charles","nprStoryId":"283112526","nprApiLink":"http://api.npr.org/query?id=283112526&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/02/26/283112526/chickens-laying-organic-eggs-eat-imported-food-and-its-pricey?ft=3&f=283112526","nprRetrievedStory":"1","nprPubDate":"Thu, 27 Feb 2014 19:57:00 -0500","nprStoryDate":"Thu, 27 Feb 2014 16:38:00 -0500","nprLastModifiedDate":"Thu, 27 Feb 2014 19:03:41 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140227_atc_why_organic_chickens_need_soybeans_from_china.mp3?orgId=1&topicId=1053&ft=3&f=283112526","nprAudioM3u":"http://api.npr.org/m3u/1283533747-2f34a6.m3u?orgId=1&topicId=1053&ft=3&f=283112526","path":"/bayareabites/78738/chickens-that-lay-organic-eggs-eat-imported-food-and-its-pricey","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140227_atc_why_organic_chickens_need_soybeans_from_china.mp3?orgId=1&topicId=1053&ft=3&f=283112526","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78739\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8680_wide-26399ed0c14ab410e07513be0b0d520c1ee54e04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_8680_wide-26399ed0c14ab410e07513be0b0d520c1ee54e04.jpg\" alt=\"Empty shelves where eggs should be at a Whole Foods Market in Washington, D.C. The store blames increased demand for organic eggs. Photo: Dan Charles/NPR\" width=\"1672\" height=\"941\" class=\"size-full wp-image-78739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Empty shelves where eggs should be at a Whole Foods Market in Washington, D.C. The store blames increased demand for organic eggs. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283112526/chickens-laying-organic-eggs-eat-imported-food-and-its-pricey\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/27/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/26/283112526/chickens-laying-organic-eggs-eat-imported-food-and-its-pricey\">All Things Considered\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/02/20140227_atc_why_organic_chickens_need_soybeans_from_china.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>The other morning, I found myself staring at something strange and unfamiliar: empty grocery shelves with the word \"eggs\" above them. The store, a Whole Foods Market in Washington, D.C., blamed, in another sign, the dearth on \"increased demand for organic eggs.\"\u003c/p>\n\u003cp>This scene is unfolding in grocery stores across the country. But Whole Foods' sign wasn't telling the whole truth. Demand for organic eggs is indeed increasing, but production is also down.\u003c/p>\n\u003cp>The reason behind that shortfall highlights an increasingly acute problem in the organic industry.\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>Most chickens eat feed made from ground-up corn and soybeans, but America's farmers are not growing enough organic corn and soybeans — especially soybeans — to feed the country's organic animals.\u003c/p>\n\u003cp>\"We continue to be frustrated finding enough domestic production to meet domestic demand,\" says \u003ca href=\"http://www.clarksongrain.com/about-us.php\">Lynn Clarkson\u003c/a>, a grain trader in Cerro Gordo, Ill., who buys and sells organic soybeans.\u003c/p>\n\u003cp>Who's filling that gap? Increasingly, farmers in China, India and Argentina.\u003c/p>\n\u003cp>It's led to the following situation, which on the face of it seems bizarre. The U.S., a soybean superpower, \u003ca href=\"http://www.ers.usda.gov/data-products/chart-gallery/detail.aspx?chartId=41089#.Uw9YOeNdV8E\">ships\u003c/a> conventional soybeans all over the world to feed animals in places like China. Meanwhile, in China, farmers are growing organic soybeans and sending them here.\u003c/p>\n\u003cp>The U.S. now gets more than half of its organic soybeans from abroad. The biggest suppliers are China and India.\u003c/p>\n\u003cp>And the stream of imports is growing. Last year, for the first time, the U.S. imported significant amounts of organic corn, too. This also went for animal feed.\u003c/p>\n\u003cfigure id=\"attachment_78740\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_5793-09db9e889e4648a383e10682f3646ea36fa84067.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/img_5793-09db9e889e4648a383e10682f3646ea36fa84067.jpg\" alt=\"These free-range chickens are getting conventional feed. They lay eggs for Sauder's Quality Eggs in Pennsylvania. Photo: Dan Charles/NPR\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-78740\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These free-range chickens are getting conventional feed. They lay eggs for Sauder's Quality Eggs in Pennsylvania. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Tight supplies of both commodities, and resulting high feed prices, produced the current egg shortages.\u003c/p>\n\u003cp>David Bruce, who's director of eggs, meat and produce for the company \u003ca href=\"http://www.organicvalley.coop/\">Organic Valley\u003c/a>, says organic feed prices spiked last summer to two or three times above conventional rations.\u003c/p>\n\u003cp>Eggs were plentiful at the time, as they usually are during summer, so some egg producers decided to shut down their organic production for a while. They got rid of some flocks, and switched others over to conventional feed. The eggs from those flocks still could be sold as \"free range\" eggs, since all organic chicken houses fit the definition of \"free range.\"\u003c/p>\n\u003cp>Organic egg production fell, while demand grew faster than expected last fall, leading to today's empty shelves. Organic production is now coming back, Bruce says, but the problem of expensive feed remains.\u003c/p>\n\u003cp>Clarkson, the grain dealer, says it's difficult to persuade most U.S. farmers to make the switch to organic production. The financial incentives are there, he says. Farmers can sell organic soybeans for twice what they'd get for conventional beans. \"This should be almost a no-brainer,\" Clarkson says. \"But it's not.\"\u003c/p>\n\u003cp>Farmers say there are a series of obstacles to growing organic soybeans. Allen Williams, a farmer near Cerro Gordo who does grow organic crops, says part of the resistance come from deeply rooted attitudes about farming. \"In this area, a good farmer is one who keeps his farm very well maintained, and that means weed-free,\" he says. \"Organic definitely isn't weed-free.\"\u003c/p>\n\u003cp>There also are practical reasons. Growing organically can mean more work, clearing weeds by hand. Also, organic soybeans may be profitable, but farmers can't grow organic soybeans on a particular field every year; they'd have too many problems with pests. The crops that they grow in other years, such as wheat, may not bring in as much money.\u003c/p>\n\u003cp>Finally, U.S. farmers are doing well already. They've been earning record profits growing conventional crops and see no compelling reason to change.\u003c/p>\n\u003cp>Farmers in China or India, on the other hand, often rely heavily on hand labor for weed control already. Their yields and profits from nonorganic crops aren't as high. So switching to organic is both less difficult and more rewarding.\u003c/p>\n\u003cp>Many people in the organic industry are \u003ca href=\"http://www.cornucopia.org/2009/05/soy-report-and-scorecard/\">unhappy\u003c/a> about the situation. Judging by the reaction of Elissa Rubin, shopping for eggs at the Whole Foods, consumers may not like it either. \"Wow. They're importing organic feed from those countries? That's amazing,\" she said. \"Seems to go against the grain of helping sustainability and the environment.\"\u003c/p>\n\u003cp>Some in the organic industry don't trust the imports. Even though Chinese and Indian farms have to get the same organic certification as American farms, the skeptics think some foreign suppliers may be cheating, selling soybeans that weren't actually grown according to organic rules.\u003c/p>\n\u003cp>Clarkson, the grain trader, says he does have to be on his guard, \"but last year, when the USDA National Organic Program's enforcement folks were looking into this, most of the people who were ejected from the organic world for fraud happened to be good old faithful Americans,\" he says. \"A few happened to be Chinese. No matter where you are, you need to know your chain of supply.\"\u003c/p>\n\u003cp>That supply chain, reaching all the way back to certified organic soybean fields in China or India, has become the key to putting organic eggs and chicken meat on America's grocery shelves.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78738/chickens-that-lay-organic-eggs-eat-imported-food-and-its-pricey","authors":["byline_bayareabites_78738"],"categories":["bayareabites_1962","bayareabites_1874","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_11926","bayareabites_272","bayareabites_33","bayareabites_107","bayareabites_65","bayareabites_12129","bayareabites_3582","bayareabites_10921"],"featImg":"bayareabites_78743","label":"bayareabites"},"bayareabites_68592":{"type":"posts","id":"bayareabites_68592","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68592","score":null,"sort":[1377016337000]},"guestAuthors":[],"slug":"ramen-to-the-rescue-how-instant-noodles-fight-global-hunger","title":"Ramen to the Rescue: How Instant Noodles Fight Global Hunger ","publishDate":1377016337,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_68601\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen-full.jpg\" alt=\"A child eats instant noodles on a train at the Harbin Railway Station in northeast China. Photo: WANG JIANWEI/Xinhua /Landov\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68601\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A child eats instant noodles on a train at the Harbin Railway Station in northeast China. Photo: WANG JIANWEI/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212671438/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger\">The Salt at NPR Food\u003c/a> (8/20/2013)\u003c/p>\n\u003cp>Ask about the foods that have conquered the world and you're likely to hear about Coca-Cola and McDonald's Big Macs.\u003c/p>\n\u003cp>But the most successful industrial food ever produced flies far under the radar. And it has finally been outed by three anthropologists in a fascinating \u003ca href=\"http://www.ucpress.edu/book.php?isbn=9780520276345\">new book\u003c/a>, \u003cem>The Noodle Narratives\u003c/em>, which analyzes the precipitous rise – or \"brilliant career,\" as the authors say — of instant ramen, from its birth in postwar Japan to its sales of just over \u003ca href=\"http://instantnoodles.org/noodles/expanding-market.html\">100 billion servings\u003c/a> worldwide in 2012.\u003c/p>\n\u003cp>Take a moment to digest that figure: It's about 14 servings for every single person on Earth, at a cost of just a few cents apiece. That's an astonishing quantity, especially to American consumers, who don't tend to think of the stiff, wavy blocks of noodles as an important staple (though they are for some college students, inmates and low-income Americans). And while our foodie culture currently has a fling with ramen (think ramen bars and the \u003ca href=\"http://www.grubstreet.com/2013/08/new-yorks-changing-ramen-scene.html\">ramen burger\u003c/a>), we're only the world's sixth-biggest market for the noodles, according to the World Instant Noodles Association. Our consumption is dwarfed by that of China and India — and even Vietnam.\u003c/p>\n\u003cfigure id=\"attachment_68600\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen3-190x290.jpg\" alt=\"The Noodle Narratives: The Global Rise Of An Industrial Food Into The Twenty-First Century\" width=\"190\" height=\"290\" class=\"size-medium wp-image-68600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Noodle Narratives:\u003cbr>The Global Rise Of An Industrial Food Into The Twenty-First Century\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, it's the multinational noodle companies' conquest of countries like Papua New Guinea, Nigeria, Brazil and Mexico that really interests the anthropologists: Frederick Errington of Trinity College, Tatsuro Fujikura of Kyoto University and Deborah Gewertz of Amherst College. And it's here that they make one of their most intriguing arguments: Instant noodles do good by alleviating the hunger of millions of people around the world. These super cheap, super palatable noodles, they write, help the low-wage workers in rich and poor countries alike hang on when the going gets tough.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"They're cheap and tasty and tweakable,\" Gewertz tells The Salt. \"They're capable of being transformed to everyone's cultural taste.\"\u003c/p>\n\u003cp>In Thailand, instant ramen is seasoned with lemongrass and cilantro. Mexicans can buy Maruchan noodle soup cups flecked with \u003ca href=\"http://maruchan.com.mx/mg/vaso-maruchan/\">shrimp, lime and habanero\u003c/a>, among other flavors. Papua New Guineans have incorporated the noodles into rituals as cardinal as weaning babies and honoring the dead, she says.\u003c/p>\n\u003cp>In Japan, the birthplace of instant ramen, the consumer appetite for novel ramen products is so ravenous that manufacturers introduce 600 new flavors a year, the authors report. But it all started in the postwar period.\u003c/p>\n\u003cp>Back in 1957, businessman Momofuku Ando (yes, the namesake of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120012206\">Chef David Chang's beloved restaurants\u003c/a>) decided he wanted to invent an industrial take on freshly made ramen – the stuff Chang has helped make trendy again — for his hungry, budget-minded compatriots using surplus wheat donated by the U.S.\u003c/p>\n\u003cp>It took Ando years to perfect the process of making a dry block of noodles. But ultimately he succeeded by applying the \"principle of tempura:\" steaming and dousing the noodles in chicken broth, and then bathing them in hot oil. This dried them out, and made them shelf-stable, but also easy to rehydrate. He added the winning combination of MSG, salt and sugar (which now comes in a flavor packet) to round out the flavor. While industrial instant ramen has evolved new variations, Nissin and the other manufacturers haven't strayed far from Ando's original recipe.\u003c/p>\n\u003cp>While not exactly nutritious, instant noodles are a \"hunger killer,\" as the authors say. They're made with wheat flour, which has a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">high glycemic index\u003c/a> (a metric for how soon a food is likely to make you hungry again). But they're also fried in palm oil, which is 49 percent saturated fat — higher than pork lard (40 percent) and soybean oil (14 percent).\u003c/p>\n\u003cp>All that fat keeps you feeling full longer and helps bring the noodles' overall glycemic index down. The fact that instant noodles become soup once you add water helps, too – as the authors note, soup provides longer satiety than, say, noodles alone. And that helps explain why ramen have become a staple of the world's undernourished, and part of some humanitarian food aid packages.\u003c/p>\n\u003cp>Palm is the industry's oil of choice because it's cheap, it can withstand high heat, and it has a longer shelf life than other oils. But in the U.S., \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205486197/palm-oil-in-the-food-supply-what-you-should-know\">we're told to eat palm oil sparingly\u003c/a> because it raises bad LDL cholesterol levels. So is it really wise for so many people around the world to be so reliant on instant ramen for sustenance? Why can't the urban poor eat something more nutritious than this highly processed, high-fat food?\u003c/p>\n\u003cp>Sure, that would be ideal, the authors say, but the reality is that in many global cities, the urban poor lack affordable alternatives that are more healthful than ramen. \"How are you going to feed these people?\" says Gewertz. \"I would love to feed them with fruits and vegetables at the local markets, but they are expensive.\"\u003c/p>\n\u003cfigure id=\"attachment_68599\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen2.jpg\" alt=\"Passengers eat instant noodles at the railway station in Shenyang, China in January 2013. Photo: YANG XINYUE/Xinhua /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Passengers eat instant noodles at the railway station in Shenyang, China in January 2013. Photo: YANG XINYUE/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>The authors say that \"real food\" advocates like journalist Michael Pollan, who \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89876927\">wring their hands\u003c/a> over rising consumption of industrial food like ramen, raise important questions about its perils. But the authors also call ramen a \"virtually unstoppable\" phenomenon. And they foresee a world of 9 billion people \"in which the affluent will be presented with too many food choices and [will be] called upon to use their survival skills to choose wisely, and in which the poor will have to use their survival skills to get by on cheap food\" like ramen.\u003c/p>\n\u003cp>\"I'd love to take Michael Pollan to a squatter settlement and have him deal with poor, hungry people in such circumstances, who have no choice of going back home to grow subsistence crops or be part of a regional food system,\" says Gewertz. \"Subsistence agriculture is hard, dirty and hot work. People want out of it. It's not to be over romanticized.\"\u003c/p>\n\u003cp>Instead, as Gerwertz tells us, a better way to help the poor who rely on ramen is to make the noodles more nutritious: they could be \"reduced-sodium, lower-fat, higher-fiber, better fortified,\" though that will also translate into a slightly higher price.\u003c/p>\n\u003cp>\"We find it difficult to image the increasingly urbanized food future without this humble form of salt, MSG-enhanced, oily and sometimes sugary\" food, they write. But \"we conclude [that it's for the best] with great reluctance.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The super cheap, super palatable noodles help low-wage workers around the world get by, anthropologists argue in a new book. And rather than lament the ascendance of this highly processed food, they argue we should try to make it more nutritious.","status":"publish","parent":0,"modified":1377016337,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1138},"headData":{"title":"Ramen to the Rescue: How Instant Noodles Fight Global Hunger | KQED","description":"The super cheap, super palatable noodles help low-wage workers around the world get by, anthropologists argue in a new book. And rather than lament the ascendance of this highly processed food, they argue we should try to make it more nutritious.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ramen to the Rescue: How Instant Noodles Fight Global Hunger ","datePublished":"2013-08-20T16:32:17.000Z","dateModified":"2013-08-20T16:32:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"68592 http://blogs.kqed.org/bayareabites/?p=68592","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/20/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger/","disqusTitle":"Ramen to the Rescue: How Instant Noodles Fight Global Hunger ","nprByline":"Eliza Barclay","nprStoryId":"212671438","nprApiLink":"http://api.npr.org/query?id=212671438&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/16/212671438/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger?ft=3&f=212671438","nprRetrievedStory":"1","nprPubDate":"Tue, 20 Aug 2013 11:59:00 -0400","nprStoryDate":"Tue, 20 Aug 2013 11:53:00 -0400","nprLastModifiedDate":"Tue, 20 Aug 2013 11:59:22 -0400","path":"/bayareabites/68592/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68601\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen-full.jpg\" alt=\"A child eats instant noodles on a train at the Harbin Railway Station in northeast China. Photo: WANG JIANWEI/Xinhua /Landov\" width=\"1120\" height=\"840\" class=\"size-full wp-image-68601\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A child eats instant noodles on a train at the Harbin Railway Station in northeast China. Photo: WANG JIANWEI/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212671438/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger\">The Salt at NPR Food\u003c/a> (8/20/2013)\u003c/p>\n\u003cp>Ask about the foods that have conquered the world and you're likely to hear about Coca-Cola and McDonald's Big Macs.\u003c/p>\n\u003cp>But the most successful industrial food ever produced flies far under the radar. And it has finally been outed by three anthropologists in a fascinating \u003ca href=\"http://www.ucpress.edu/book.php?isbn=9780520276345\">new book\u003c/a>, \u003cem>The Noodle Narratives\u003c/em>, which analyzes the precipitous rise – or \"brilliant career,\" as the authors say — of instant ramen, from its birth in postwar Japan to its sales of just over \u003ca href=\"http://instantnoodles.org/noodles/expanding-market.html\">100 billion servings\u003c/a> worldwide in 2012.\u003c/p>\n\u003cp>Take a moment to digest that figure: It's about 14 servings for every single person on Earth, at a cost of just a few cents apiece. That's an astonishing quantity, especially to American consumers, who don't tend to think of the stiff, wavy blocks of noodles as an important staple (though they are for some college students, inmates and low-income Americans). And while our foodie culture currently has a fling with ramen (think ramen bars and the \u003ca href=\"http://www.grubstreet.com/2013/08/new-yorks-changing-ramen-scene.html\">ramen burger\u003c/a>), we're only the world's sixth-biggest market for the noodles, according to the World Instant Noodles Association. Our consumption is dwarfed by that of China and India — and even Vietnam.\u003c/p>\n\u003cfigure id=\"attachment_68600\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen3-190x290.jpg\" alt=\"The Noodle Narratives: The Global Rise Of An Industrial Food Into The Twenty-First Century\" width=\"190\" height=\"290\" class=\"size-medium wp-image-68600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Noodle Narratives:\u003cbr>The Global Rise Of An Industrial Food Into The Twenty-First Century\u003c/figcaption>\u003c/figure>\n\u003cp>Indeed, it's the multinational noodle companies' conquest of countries like Papua New Guinea, Nigeria, Brazil and Mexico that really interests the anthropologists: Frederick Errington of Trinity College, Tatsuro Fujikura of Kyoto University and Deborah Gewertz of Amherst College. And it's here that they make one of their most intriguing arguments: Instant noodles do good by alleviating the hunger of millions of people around the world. These super cheap, super palatable noodles, they write, help the low-wage workers in rich and poor countries alike hang on when the going gets tough.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They're cheap and tasty and tweakable,\" Gewertz tells The Salt. \"They're capable of being transformed to everyone's cultural taste.\"\u003c/p>\n\u003cp>In Thailand, instant ramen is seasoned with lemongrass and cilantro. Mexicans can buy Maruchan noodle soup cups flecked with \u003ca href=\"http://maruchan.com.mx/mg/vaso-maruchan/\">shrimp, lime and habanero\u003c/a>, among other flavors. Papua New Guineans have incorporated the noodles into rituals as cardinal as weaning babies and honoring the dead, she says.\u003c/p>\n\u003cp>In Japan, the birthplace of instant ramen, the consumer appetite for novel ramen products is so ravenous that manufacturers introduce 600 new flavors a year, the authors report. But it all started in the postwar period.\u003c/p>\n\u003cp>Back in 1957, businessman Momofuku Ando (yes, the namesake of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120012206\">Chef David Chang's beloved restaurants\u003c/a>) decided he wanted to invent an industrial take on freshly made ramen – the stuff Chang has helped make trendy again — for his hungry, budget-minded compatriots using surplus wheat donated by the U.S.\u003c/p>\n\u003cp>It took Ando years to perfect the process of making a dry block of noodles. But ultimately he succeeded by applying the \"principle of tempura:\" steaming and dousing the noodles in chicken broth, and then bathing them in hot oil. This dried them out, and made them shelf-stable, but also easy to rehydrate. He added the winning combination of MSG, salt and sugar (which now comes in a flavor packet) to round out the flavor. While industrial instant ramen has evolved new variations, Nissin and the other manufacturers haven't strayed far from Ando's original recipe.\u003c/p>\n\u003cp>While not exactly nutritious, instant noodles are a \"hunger killer,\" as the authors say. They're made with wheat flour, which has a \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/10/160757730/low-and-slow-may-be-the-way-to-go-when-it-comes-to-dieting\">high glycemic index\u003c/a> (a metric for how soon a food is likely to make you hungry again). But they're also fried in palm oil, which is 49 percent saturated fat — higher than pork lard (40 percent) and soybean oil (14 percent).\u003c/p>\n\u003cp>All that fat keeps you feeling full longer and helps bring the noodles' overall glycemic index down. The fact that instant noodles become soup once you add water helps, too – as the authors note, soup provides longer satiety than, say, noodles alone. And that helps explain why ramen have become a staple of the world's undernourished, and part of some humanitarian food aid packages.\u003c/p>\n\u003cp>Palm is the industry's oil of choice because it's cheap, it can withstand high heat, and it has a longer shelf life than other oils. But in the U.S., \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/25/205486197/palm-oil-in-the-food-supply-what-you-should-know\">we're told to eat palm oil sparingly\u003c/a> because it raises bad LDL cholesterol levels. So is it really wise for so many people around the world to be so reliant on instant ramen for sustenance? Why can't the urban poor eat something more nutritious than this highly processed, high-fat food?\u003c/p>\n\u003cp>Sure, that would be ideal, the authors say, but the reality is that in many global cities, the urban poor lack affordable alternatives that are more healthful than ramen. \"How are you going to feed these people?\" says Gewertz. \"I would love to feed them with fruits and vegetables at the local markets, but they are expensive.\"\u003c/p>\n\u003cfigure id=\"attachment_68599\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ramen2.jpg\" alt=\"Passengers eat instant noodles at the railway station in Shenyang, China in January 2013. Photo: YANG XINYUE/Xinhua /Landov\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Passengers eat instant noodles at the railway station in Shenyang, China in January 2013. Photo: YANG XINYUE/Xinhua /Landov\u003c/figcaption>\u003c/figure>\n\u003cp>The authors say that \"real food\" advocates like journalist Michael Pollan, who \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=89876927\">wring their hands\u003c/a> over rising consumption of industrial food like ramen, raise important questions about its perils. But the authors also call ramen a \"virtually unstoppable\" phenomenon. And they foresee a world of 9 billion people \"in which the affluent will be presented with too many food choices and [will be] called upon to use their survival skills to choose wisely, and in which the poor will have to use their survival skills to get by on cheap food\" like ramen.\u003c/p>\n\u003cp>\"I'd love to take Michael Pollan to a squatter settlement and have him deal with poor, hungry people in such circumstances, who have no choice of going back home to grow subsistence crops or be part of a regional food system,\" says Gewertz. \"Subsistence agriculture is hard, dirty and hot work. People want out of it. It's not to be over romanticized.\"\u003c/p>\n\u003cp>Instead, as Gerwertz tells us, a better way to help the poor who rely on ramen is to make the noodles more nutritious: they could be \"reduced-sodium, lower-fat, higher-fiber, better fortified,\" though that will also translate into a slightly higher price.\u003c/p>\n\u003cp>\"We find it difficult to image the increasingly urbanized food future without this humble form of salt, MSG-enhanced, oily and sometimes sugary\" food, they write. But \"we conclude [that it's for the best] with great reluctance.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68592/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger","authors":["byline_bayareabites_68592"],"categories":["bayareabites_2998","bayareabites_1962","bayareabites_1245","bayareabites_10916","bayareabites_61"],"tags":["bayareabites_272","bayareabites_107","bayareabites_989","bayareabites_97","bayareabites_4042","bayareabites_2929"],"featImg":"bayareabites_68598","label":"bayareabites"},"bayareabites_823":{"type":"posts","id":"bayareabites_823","meta":{"index":"posts_1591205157","site":"bayareabites","id":"823","score":null,"sort":[1198917900000]},"guestAuthors":[],"slug":"indian-food-on-youtube-the-vah-reh-vah-chef","title":"Indian Food on YouTube: The Vah Reh Vah Chef","publishDate":1198917900,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cobject width=\"390\" height=\"321\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/AmvnAgx9_gg&rel=1\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/AmvnAgx9_gg&rel=1\" width=\"390\" height=\"321\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Chef Sanjay Thumma is my current favorite time suck.\u003c/p>\n\u003cp>It's refreshing to watch someone demonstrate mouth-watering dishes with uninhibited joy, a matter-of-fact globalism and minimal make-up. It helps that I love so many cuisines in India, but what immediately appealed to me is his stance as a teacher. It's a very different experience to learn about traditional foods from someone who assumes, from the beginning, that his audience is not comprised of outsiders. Like a student whose teacher sets high expectations, viewers and home cooks rise to the challenge.\u003c/p>\n\u003cp>His balance of expert advice with friendly reassurance is neither oversimplified nor condescending. He's a professional who knows his stuff, yet he doesn't gleam with that over-polished, over-packaged look of television. Each video, from 2 to 10 minutes, covers one specific dish -- just enough for a mouth-watering work break if not dinner inspiration. \u003c/p>\n\u003cp>Don't expect super-high production value. Two still cameras and a complete lack of location shots does not a sexy food show make. But what Thumma's demos lack in glamour, he more than makes up with passionate enthusiasm (a taste of Hydrabadi mutton biryani literally brings him to tears), humor and generosity. Both veg and non-veg recipes appear in his demos, and he discusses the food of diverse communities across India.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thumma seamlessly blends traditional techniques and modern adaptations. His simple yet brilliant two-step rice cooking for biryani ensures perfectly cooked basmati throughout the pot. His secret ingredient for \u003ca href=\"http://www.youtube.com/watch?v=tD9O-L2Xvzo\">\u003cstrong>butter chicken\u003c/strong>\u003c/a> reveals the wonderful ways that food crisscrosses the oceans. Mentioning Indian restaurant cooks in the U.S. and England, Thumma holds up a bottle of \"tomato ketchup\" and squirts some into his sauce to finish it with just the right texture and tangy flavor.\u003c/p>\n\u003cp>While cooks already familiar with basic Indian spices will have a headstart, the demonstrations are geared to beginners, whether you're mixing your first \u003ca href=\"http://www.youtube.com/watch?v=C-jwdgrRAaA\">\u003cstrong>raita\u003c/strong>\u003c/a>, simmering a batch of comforting \u003ca href=\"http://www.youtube.com/watch?v=pDWfDUi108U&feature=related\">\u003cstrong>chana masala\u003c/strong>\u003c/a>, making your own herb-infused \u003ca href=\"http://www.youtube.com/watch?v=UQu5jVagfao&feature=related\">\u003cstrong>paneer\u003c/strong>\u003c/a> or--for the ambitious--rolling and stretching \u003ca href=\"http://www.youtube.com/watch?v=LROC2UMdrzw&feature=related\">\u003cstrong>roomali roti\u003c/strong>\u003c/a> to serve with kebabs. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are many, many cooks demonstrating recipes on YouTube. I'm looking forward to watching the better ones emerge as new stars of the wide, wild culinary world.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1198917900,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":383},"headData":{"title":"Indian Food on YouTube: The Vah Reh Vah Chef | KQED","description":"Chef Sanjay Thumma is my current favorite time suck. It's refreshing to watch someone demonstrate mouth-watering dishes with uninhibited joy, a matter-of-fact globalism and minimal make-up. It helps that I love so many cuisines in India, but what immediately appealed to me is his stance as a teacher. It's a very different experience to learn","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Indian Food on YouTube: The Vah Reh Vah Chef","datePublished":"2007-12-29T08:45:00.000Z","dateModified":"2007-12-29T08:45:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"823 http://blogs.kqed.org/bayareabites/2007/12/29/indian-food-on-youtube-the-vah-reh-vah-chef/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/12/29/indian-food-on-youtube-the-vah-reh-vah-chef/","disqusTitle":"Indian Food on YouTube: The Vah Reh Vah Chef","path":"/bayareabites/823/indian-food-on-youtube-the-vah-reh-vah-chef","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"390\" height=\"321\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/AmvnAgx9_gg&rel=1\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www.youtube.com/v/AmvnAgx9_gg&rel=1\" width=\"390\" height=\"321\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Chef Sanjay Thumma is my current favorite time suck.\u003c/p>\n\u003cp>It's refreshing to watch someone demonstrate mouth-watering dishes with uninhibited joy, a matter-of-fact globalism and minimal make-up. It helps that I love so many cuisines in India, but what immediately appealed to me is his stance as a teacher. It's a very different experience to learn about traditional foods from someone who assumes, from the beginning, that his audience is not comprised of outsiders. Like a student whose teacher sets high expectations, viewers and home cooks rise to the challenge.\u003c/p>\n\u003cp>His balance of expert advice with friendly reassurance is neither oversimplified nor condescending. He's a professional who knows his stuff, yet he doesn't gleam with that over-polished, over-packaged look of television. Each video, from 2 to 10 minutes, covers one specific dish -- just enough for a mouth-watering work break if not dinner inspiration. \u003c/p>\n\u003cp>Don't expect super-high production value. Two still cameras and a complete lack of location shots does not a sexy food show make. But what Thumma's demos lack in glamour, he more than makes up with passionate enthusiasm (a taste of Hydrabadi mutton biryani literally brings him to tears), humor and generosity. Both veg and non-veg recipes appear in his demos, and he discusses the food of diverse communities across India.\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>Thumma seamlessly blends traditional techniques and modern adaptations. His simple yet brilliant two-step rice cooking for biryani ensures perfectly cooked basmati throughout the pot. His secret ingredient for \u003ca href=\"http://www.youtube.com/watch?v=tD9O-L2Xvzo\">\u003cstrong>butter chicken\u003c/strong>\u003c/a> reveals the wonderful ways that food crisscrosses the oceans. Mentioning Indian restaurant cooks in the U.S. and England, Thumma holds up a bottle of \"tomato ketchup\" and squirts some into his sauce to finish it with just the right texture and tangy flavor.\u003c/p>\n\u003cp>While cooks already familiar with basic Indian spices will have a headstart, the demonstrations are geared to beginners, whether you're mixing your first \u003ca href=\"http://www.youtube.com/watch?v=C-jwdgrRAaA\">\u003cstrong>raita\u003c/strong>\u003c/a>, simmering a batch of comforting \u003ca href=\"http://www.youtube.com/watch?v=pDWfDUi108U&feature=related\">\u003cstrong>chana masala\u003c/strong>\u003c/a>, making your own herb-infused \u003ca href=\"http://www.youtube.com/watch?v=UQu5jVagfao&feature=related\">\u003cstrong>paneer\u003c/strong>\u003c/a> or--for the ambitious--rolling and stretching \u003ca href=\"http://www.youtube.com/watch?v=LROC2UMdrzw&feature=related\">\u003cstrong>roomali roti\u003c/strong>\u003c/a> to serve with kebabs. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are many, many cooks demonstrating recipes on YouTube. I'm looking forward to watching the better ones emerge as new stars of the wide, wild culinary world.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/823/indian-food-on-youtube-the-vah-reh-vah-chef","authors":["5018"],"categories":["bayareabites_12"],"tags":["bayareabites_107","bayareabites_67","bayareabites_14754","bayareabites_617"],"label":"bayareabites"},"bayareabites_744":{"type":"posts","id":"bayareabites_744","meta":{"index":"posts_1591205157","site":"bayareabites","id":"744","score":null,"sort":[1191686160000]},"guestAuthors":[],"slug":"sharing-food-among-the-sikh","title":"Sharing Food Among the Sikh","publishDate":1191686160,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Every year, on the first Sunday of November, tens of thousands of Sikh from across the U.S. and Canada travel to Yuba City for the largest gathering of their extended community in North America. It's the only public festival I've seen in this country where not a single piece of food is sold, yet I still managed to eat and drink for six hours straight. \u003c/p>\n\u003cp>Food is offered free to all who come: Every single one of the 60,000 Sikh (give or take 20,000 in any given year) who take part in the festival, and the few hundred curious folk like me who show up for the food.\u003c/p>\n\u003cp>\u003ci>Cauliflower pakoras fresh from the oil.\u003c/i>\u003c/p>\n\u003cp>All along the side of the parade's path are stations of Sikh men and women rolling roti, frying pakoras, stirring curries, and cutting sweets. Everything served is vegetarian, to be as inclusive as possible. Friendly, young men offer fresh fruit, water, juice, and hot chai to all who walk by -- even the Christian evangelists with their placards and flyers.\u003cbr>\u003ci>A line of women roll fill bread with potatoes masala while a two-man team shares dipping and frying duty.\u003c/i>\u003c/p>\n\u003cp>Men from the Punjab region of Northern India were among the earliest immigrants to the Pacific Northwest and then the Central and Imperial Valleys of California. Many of them were Sikh, and their hard work -- felling trees, laying rails, and laboring in fields and orchards -- helped build the West.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>The November festival in Yuba City honors the Sikh scriptures, the Guru Granth Sahib, and the recitation of its words is central to the procession. Large, decorated semi-trucks help pull the priests and musicians through the crowded streets.\u003c/i>\u003c/p>\n\u003cp>This Thursday, I'll be giving a presentation about the importance of the communal kitchen in the Sikh religion. There'll be lots more photos, including many archival ones, and we'll discuss how Asian Americans such as the Sikh navigated strict immigration and alien land laws to establish thriving farms in the Central Valley.\u003c/p>\n\u003cp>\u003cstrong>\"Sikh Temples and Communal Meals: Religion, Politics and Potluck in California's Central Valley\"\u003c/strong>\u003cbr>Presented by Thy Tran\u003cbr>Thursday, October 11, 2007\u003cbr>5:15-6:45 pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnes.org/\">\u003cstrong>Magnes Museum\u003c/strong>\u003c/a>\u003cbr>2911 Russell Street, Berkeley, CA\u003cbr>Contact: Erica J. Peters, \u003ca href=\"http://www.chonc.com\">\u003cstrong>Culinary Historians of Northern California\u003c/strong>\u003c/a>\u003cbr>Phone: (650) 938-4936 \u003cbr>Email: e-peters-9@alumni.uchicago.edu \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Indian karahi has the same lovely, generous shape as a Chinese wok.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1233007438,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":406},"headData":{"title":"Sharing Food Among the Sikh | KQED","description":"Every year, on the first Sunday of November, tens of thousands of Sikh from across the U.S. and Canada travel to Yuba City for the largest gathering of their extended community in North America. It's the only public festival I've seen in this country where not a single piece of food is sold, yet I","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sharing Food Among the Sikh","datePublished":"2007-10-06T15:56:00.000Z","dateModified":"2009-01-26T22:03:58.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"744 http://blogs.kqed.org/bayareabites/2007/10/06/sharing-food-among-the-sikh/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/10/06/sharing-food-among-the-sikh/","disqusTitle":"Sharing Food Among the Sikh","path":"/bayareabites/744/sharing-food-among-the-sikh","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Every year, on the first Sunday of November, tens of thousands of Sikh from across the U.S. and Canada travel to Yuba City for the largest gathering of their extended community in North America. It's the only public festival I've seen in this country where not a single piece of food is sold, yet I still managed to eat and drink for six hours straight. \u003c/p>\n\u003cp>Food is offered free to all who come: Every single one of the 60,000 Sikh (give or take 20,000 in any given year) who take part in the festival, and the few hundred curious folk like me who show up for the food.\u003c/p>\n\u003cp>\u003ci>Cauliflower pakoras fresh from the oil.\u003c/i>\u003c/p>\n\u003cp>All along the side of the parade's path are stations of Sikh men and women rolling roti, frying pakoras, stirring curries, and cutting sweets. Everything served is vegetarian, to be as inclusive as possible. Friendly, young men offer fresh fruit, water, juice, and hot chai to all who walk by -- even the Christian evangelists with their placards and flyers.\u003cbr>\u003ci>A line of women roll fill bread with potatoes masala while a two-man team shares dipping and frying duty.\u003c/i>\u003c/p>\n\u003cp>Men from the Punjab region of Northern India were among the earliest immigrants to the Pacific Northwest and then the Central and Imperial Valleys of California. Many of them were Sikh, and their hard work -- felling trees, laying rails, and laboring in fields and orchards -- helped build the West.\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>\u003ci>The November festival in Yuba City honors the Sikh scriptures, the Guru Granth Sahib, and the recitation of its words is central to the procession. Large, decorated semi-trucks help pull the priests and musicians through the crowded streets.\u003c/i>\u003c/p>\n\u003cp>This Thursday, I'll be giving a presentation about the importance of the communal kitchen in the Sikh religion. There'll be lots more photos, including many archival ones, and we'll discuss how Asian Americans such as the Sikh navigated strict immigration and alien land laws to establish thriving farms in the Central Valley.\u003c/p>\n\u003cp>\u003cstrong>\"Sikh Temples and Communal Meals: Religion, Politics and Potluck in California's Central Valley\"\u003c/strong>\u003cbr>Presented by Thy Tran\u003cbr>Thursday, October 11, 2007\u003cbr>5:15-6:45 pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnes.org/\">\u003cstrong>Magnes Museum\u003c/strong>\u003c/a>\u003cbr>2911 Russell Street, Berkeley, CA\u003cbr>Contact: Erica J. Peters, \u003ca href=\"http://www.chonc.com\">\u003cstrong>Culinary Historians of Northern California\u003c/strong>\u003c/a>\u003cbr>Phone: (650) 938-4936 \u003cbr>Email: e-peters-9@alumni.uchicago.edu \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Indian karahi has the same lovely, generous shape as a Chinese wok.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/744/sharing-food-among-the-sikh","authors":["5018"],"categories":["bayareabites_2998"],"tags":["bayareabites_129","bayareabites_451","bayareabites_128","bayareabites_452","bayareabites_107","bayareabites_324","bayareabites_67"],"label":"bayareabites"},"bayareabites_637":{"type":"posts","id":"bayareabites_637","meta":{"index":"posts_1591205157","site":"bayareabites","id":"637","score":null,"sort":[1181405400000]},"guestAuthors":[],"slug":"sharing-the-sacred-community-meals-at-buddhist-and-sikh-temples","title":"Sharing the Sacred: Community Meals at Buddhist and Sikh Temples","publishDate":1181405400,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It's been a long time since I've worshipped anything beyond dumplings or doughnuts on Sunday mornings, but this weekend I joined Stockton's Sikh community at their historic temple on Grant Street. The act of sharing food as spiritual devotion has deep roots in many of the world's religions. At Buddhist temples, serving vegetarian food to the public is a way to raise money for community work. At Sikh temples, offering a meal free to anyone who asks is an act of spiritual generosity mandated by the religion's founders. \u003c/p>\n\u003cp>As I research immigrant foodways here in Northern California, I've been struck by how temples have emerged as the center of many of these transplanted communities. In the Bay Area, there are many temples where you can experience the intersection of devotional prayers and delicious meals.\u003c/p>\n\u003cp>Here's a short list of three worth visiting:\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003cstrong>Chua Duc Vien\u003c/strong>\u003cbr>2420 Mclaughlin Avenue (at Tully)\u003cbr>San Jose, California\u003cbr>(408) 993-9158\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chua Duc Vien is the only Buddhist temple run entirely by women in Northern California. The late Thich Dam Luu and the Vietnamese Buddhists she inspired, from small children to elders, raised money to build this temple by collecting and recycling cans, paper and cardboard for years. (\u003ci>Thich\u003c/i> is Vietnamese for \"Venerable,\" the title of respect for monks and nuns.) Serving the large and well-established San Jose Vietnamese community, it offers a place of prayer and contemplation every day of the week. You'll see women bowing with incense as part of their daily regimen next to families posing for celebratory portraits.\u003c/p>\n\u003cp>If you're exploring the nearby Vietnamese enclaves, it's a peaceful place to rest after the bustle of Lion Plaza to the east or the sheen of Grand Century Mall to the north. For those tempting fate, there's a small room to the side of the temple where you can pray for your fortune. Watch those before you to get the knack of tossing the numbered sticks -- it's all about the wrists -- then find a friendly person to translate the corresponding message.\u003c/p>\n\u003cp>The temple welcomes visitors, and on Sundays, the nuns erect a tent to serve vegetarian versions of popular Vietnamese dishes and special sweets such as \u003ci>banh cam\u003c/i>, perfectly round, sesame-sprinkled \"orange cakes.\" On a recent visit, they were serving one of my favorites soups, \u003ci>bun rieu\u003c/i>, with thin rice noodles, tofu puffs and fresh tomatoes. The food is neither fancy nor expensive, but all proceeds go to the nuns' community work.\u003c/p>\n\u003cp>\u003cstrong>Sikh Gurdwara Sahib\u003c/strong>\u003cbr>1930 S. Grant Street (at E. 5th)\u003cbr>Stockton, California\u003c/p>\n\u003cp>This Stockton temple holds a place of pride for California Sikhs. Built on land purchased in 1912, it was the first \u003ci>gurdwara\u003c/i>(\"doorway to the guru\") built in the U.S by early immigrants from the Punjab who worked in the nearby orchards and along the transcontinental railway. Since then, many other gurdwaras have been built, including the Gurdwara Sahib in Fremont and the impressive Sri Guru Nanak Gurdwara in Yuba City. All have kitchens that will serve food to anyone who appears at the temple and asks, no matter what time of the day or night. In Stockton, nearly 1,000 people flow through the lunch line every Sunday, and on important holidays, the temple may feed 10,000 to 20,000 visitors.\u003c/p>\n\u003cp>One of the central institutions of the Sikh religion is the \u003ci>langar\u003c/i>, the communal meal where volunteers help prepare, serve and clean. Sharing food emphasizes the equality and brotherhood of the Sikh religion. Requiring all community members and visitors to eat the same food together in the same room at the same time has special significance within the context of India's historical caste system. Prayers and recitations accompany the meal, a reminder of the importance of a contemplative life. \u003c/p>\n\u003cp>Simple but well-spiced, satisfying vegetarian food comes from the langar's kitchen, including vegetable curries, flatbreads, dal, and fresh salads. Breakfast might be paratha with fenugreek greens, served with a generous dollop of whipped butter. In the afternoon, you might snack on caulifower pakora, dried dates and a selection of sweets with chai. Within the temple, you may also be offered \u003ci>karah prashad\u003c/i>, a rich, sweet pudding made from flour, butter and sugar. Served after a priest has recited prayers, the prashad is holy food. Accept the prashad with both hands and be sure to to ask for a small amount if you don't think you can finish all of it.\u003c/p>\n\u003cp>There is no charge for the food prepared in the langar, and since Sikhs do not proselytize, you needn't worry that their free meals are an attempt to convert you. When you visit a gurdwara, remember to wear clothing that allows you to sit modestly on the floor. Both men and women must cover their hair and remove their shoes before entering.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci> At the Stockton gurdwara: Making enough roti for a thousand hungry people involves ten women patting and rolling dough from 6 to 10 every Sunday morning.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Wat Mongkolratanaram \u003c/strong>\u003cbr>a.k.a. The Thai Buddhist Temple\u003cbr>1911 Russell Street (at Martin Luther King, Jr. Way)\u003cbr>Berkeley, California 94703\u003cbr>(510) 849-3419\u003c/p>\n\u003cp>If you haven't yet been to Berkeley's Thai Temple, then you're missing one of the best community meals in the Bay Area. It's pretty well established, so you'll need to arrive before 11 am to beat the lines. Tables are arranged in long rows in the shade of the temple complex, built with money raised by these weekend feasts. During holidays, dance and song are background to the meal. On regular weekends, it's one of the best places to experience the food-stall feel of Southeast Asia right here in California.\u003c/p>\n\u003cp>The Thai monks and the amazing women who cook the food have it figured out, from the handy silver tokens to the separate stations for drinks, desserts, soups, rice plates and -- not to be missed -- the papaya salad cut and pounded to order. (Go ahead and ask for it spicy, and don't forget the little marinated crabs.) Other treats include luscious coconut-scallion cakes and lemongrass sausage. During mango season, remember to save space for the sticky rice and fresh mangoes. Fortunately, the stalls pack food to go, so you can enjoy seconds and desserts later.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you're expecting the best Thai food in the world and if you don't like eating at communal tables...well, this isn't the scene for you. But if you can appreciate real people cooking and sharing their food with you, then the Thai temple meals are a wonderful experience. Plan on going with friends and sharing. No subdued piety here. Since the dining area is set up outside and since the food is not part of a service, it's a casual, fun meal that still goes to a very good cause.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1181405400,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1155},"headData":{"title":"Sharing the Sacred: Community Meals at Buddhist and Sikh Temples | KQED","description":"It's been a long time since I've worshipped anything beyond dumplings or doughnuts on Sunday mornings, but this weekend I joined Stockton's Sikh community at their historic temple on Grant Street. The act of sharing food as spiritual devotion has deep roots in many of the world's religions. At Buddhist temples, serving vegetarian food to","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Sharing the Sacred: Community Meals at Buddhist and Sikh Temples","datePublished":"2007-06-09T16:10:00.000Z","dateModified":"2007-06-09T16:10:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"637 http://blogs.kqed.org/bayareabites/2007/06/09/sharing-the-sacred-community-meals-at-buddhist-and-sikh-temples/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/06/09/sharing-the-sacred-community-meals-at-buddhist-and-sikh-temples/","disqusTitle":"Sharing the Sacred: Community Meals at Buddhist and Sikh Temples","path":"/bayareabites/637/sharing-the-sacred-community-meals-at-buddhist-and-sikh-temples","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's been a long time since I've worshipped anything beyond dumplings or doughnuts on Sunday mornings, but this weekend I joined Stockton's Sikh community at their historic temple on Grant Street. The act of sharing food as spiritual devotion has deep roots in many of the world's religions. At Buddhist temples, serving vegetarian food to the public is a way to raise money for community work. At Sikh temples, offering a meal free to anyone who asks is an act of spiritual generosity mandated by the religion's founders. \u003c/p>\n\u003cp>As I research immigrant foodways here in Northern California, I've been struck by how temples have emerged as the center of many of these transplanted communities. In the Bay Area, there are many temples where you can experience the intersection of devotional prayers and delicious meals.\u003c/p>\n\u003cp>Here's a short list of three worth visiting:\u003c/p>\n\u003cp>\u003cimg>\u003c/p>\n\u003cp>\u003cstrong>Chua Duc Vien\u003c/strong>\u003cbr>2420 Mclaughlin Avenue (at Tully)\u003cbr>San Jose, California\u003cbr>(408) 993-9158\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>Chua Duc Vien is the only Buddhist temple run entirely by women in Northern California. The late Thich Dam Luu and the Vietnamese Buddhists she inspired, from small children to elders, raised money to build this temple by collecting and recycling cans, paper and cardboard for years. (\u003ci>Thich\u003c/i> is Vietnamese for \"Venerable,\" the title of respect for monks and nuns.) Serving the large and well-established San Jose Vietnamese community, it offers a place of prayer and contemplation every day of the week. You'll see women bowing with incense as part of their daily regimen next to families posing for celebratory portraits.\u003c/p>\n\u003cp>If you're exploring the nearby Vietnamese enclaves, it's a peaceful place to rest after the bustle of Lion Plaza to the east or the sheen of Grand Century Mall to the north. For those tempting fate, there's a small room to the side of the temple where you can pray for your fortune. Watch those before you to get the knack of tossing the numbered sticks -- it's all about the wrists -- then find a friendly person to translate the corresponding message.\u003c/p>\n\u003cp>The temple welcomes visitors, and on Sundays, the nuns erect a tent to serve vegetarian versions of popular Vietnamese dishes and special sweets such as \u003ci>banh cam\u003c/i>, perfectly round, sesame-sprinkled \"orange cakes.\" On a recent visit, they were serving one of my favorites soups, \u003ci>bun rieu\u003c/i>, with thin rice noodles, tofu puffs and fresh tomatoes. The food is neither fancy nor expensive, but all proceeds go to the nuns' community work.\u003c/p>\n\u003cp>\u003cstrong>Sikh Gurdwara Sahib\u003c/strong>\u003cbr>1930 S. Grant Street (at E. 5th)\u003cbr>Stockton, California\u003c/p>\n\u003cp>This Stockton temple holds a place of pride for California Sikhs. Built on land purchased in 1912, it was the first \u003ci>gurdwara\u003c/i>(\"doorway to the guru\") built in the U.S by early immigrants from the Punjab who worked in the nearby orchards and along the transcontinental railway. Since then, many other gurdwaras have been built, including the Gurdwara Sahib in Fremont and the impressive Sri Guru Nanak Gurdwara in Yuba City. All have kitchens that will serve food to anyone who appears at the temple and asks, no matter what time of the day or night. In Stockton, nearly 1,000 people flow through the lunch line every Sunday, and on important holidays, the temple may feed 10,000 to 20,000 visitors.\u003c/p>\n\u003cp>One of the central institutions of the Sikh religion is the \u003ci>langar\u003c/i>, the communal meal where volunteers help prepare, serve and clean. Sharing food emphasizes the equality and brotherhood of the Sikh religion. Requiring all community members and visitors to eat the same food together in the same room at the same time has special significance within the context of India's historical caste system. Prayers and recitations accompany the meal, a reminder of the importance of a contemplative life. \u003c/p>\n\u003cp>Simple but well-spiced, satisfying vegetarian food comes from the langar's kitchen, including vegetable curries, flatbreads, dal, and fresh salads. Breakfast might be paratha with fenugreek greens, served with a generous dollop of whipped butter. In the afternoon, you might snack on caulifower pakora, dried dates and a selection of sweets with chai. Within the temple, you may also be offered \u003ci>karah prashad\u003c/i>, a rich, sweet pudding made from flour, butter and sugar. Served after a priest has recited prayers, the prashad is holy food. Accept the prashad with both hands and be sure to to ask for a small amount if you don't think you can finish all of it.\u003c/p>\n\u003cp>There is no charge for the food prepared in the langar, and since Sikhs do not proselytize, you needn't worry that their free meals are an attempt to convert you. When you visit a gurdwara, remember to wear clothing that allows you to sit modestly on the floor. Both men and women must cover their hair and remove their shoes before entering.\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci> At the Stockton gurdwara: Making enough roti for a thousand hungry people involves ten women patting and rolling dough from 6 to 10 every Sunday morning.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Wat Mongkolratanaram \u003c/strong>\u003cbr>a.k.a. The Thai Buddhist Temple\u003cbr>1911 Russell Street (at Martin Luther King, Jr. Way)\u003cbr>Berkeley, California 94703\u003cbr>(510) 849-3419\u003c/p>\n\u003cp>If you haven't yet been to Berkeley's Thai Temple, then you're missing one of the best community meals in the Bay Area. It's pretty well established, so you'll need to arrive before 11 am to beat the lines. Tables are arranged in long rows in the shade of the temple complex, built with money raised by these weekend feasts. During holidays, dance and song are background to the meal. On regular weekends, it's one of the best places to experience the food-stall feel of Southeast Asia right here in California.\u003c/p>\n\u003cp>The Thai monks and the amazing women who cook the food have it figured out, from the handy silver tokens to the separate stations for drinks, desserts, soups, rice plates and -- not to be missed -- the papaya salad cut and pounded to order. (Go ahead and ask for it spicy, and don't forget the little marinated crabs.) Other treats include luscious coconut-scallion cakes and lemongrass sausage. During mango season, remember to save space for the sticky rice and fresh mangoes. Fortunately, the stalls pack food to go, so you can enjoy seconds and desserts later.\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>If you're expecting the best Thai food in the world and if you don't like eating at communal tables...well, this isn't the scene for you. But if you can appreciate real people cooking and sharing their food with you, then the Thai temple meals are a wonderful experience. Plan on going with friends and sharing. No subdued piety here. Since the dining area is set up outside and since the food is not part of a service, it's a casual, fun meal that still goes to a very good cause.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/637/sharing-the-sacred-community-meals-at-buddhist-and-sikh-temples","authors":["5018"],"tags":["bayareabites_14751","bayareabites_107","bayareabites_266","bayareabites_14752","bayareabites_67","bayareabites_108","bayareabites_68"],"label":"bayareabites"},"bayareabites_539":{"type":"posts","id":"bayareabites_539","meta":{"index":"posts_1591205157","site":"bayareabites","id":"539","score":null,"sort":[1173046320000]},"guestAuthors":[],"slug":"south-indian-rice-courses","title":"South Indian Rice Courses","publishDate":1173046320,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Lest readers things that I only like to eat meat (and by meat, I mean, of course, pork) I'm dedicating today's post to one of my favorite cusines: South Indian.\u003c/p>\n\u003cp>After a recent crash course in using a \u003ca href=\"http://www.sumeet.net/\">\u003cstrong>Sumeet\u003c/strong>\u003c/a> mixer-grinder, Ramach and Vidya introduced me to one of their standby eateries. I had planned to make my way back up 880 to Fremont for some good Indian eats, but Vidya assured me that a detour to Sunnyvale would be worth my time. Never to turn down a personal introduction to food, I postponed a few more rounds of pani puri for a plate of endless rice.\u003c/p>\n\u003cp>As with many Indian restaurants, our destination was ensconced in a strip mall alongside a Korean market, Chinese noodle shop, and Hindi video store. \u003ca href=\"http://www.komalavilas.com/\">\u003cstrong>Komala Vilas\u003c/strong>\u003c/a> is nothing fancy. Like its website, it offers only the essentials. There's not an extensive menu that includes every region of the subcontinent, nor are there evocative artifacts on the walls. If your skin is pale, you might be the only one of your kind in the dining room. Expect families on the weekends and high-tech workers during the weekday lunch rush. \u003c/p>\n\u003cp>But for experiencing a delicious meal as its enjoyed toward the tip of India, you can't find much better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/banana-leaf-rice-709091.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/banana-leaf-rice-709091.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>A banana leaf meal. (Photo by \u003ca href=\"http://www.petertan.com/blog/\">\u003cstrong>Peter Tan\u003c/strong>\u003c/a>.)\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A formal South Indian meal is divided into three courses of rice. Before stainless steel became widespread, banana leaves were the plate of choice, and if you travel in India, you'll still see this very convenient, very natural form of disposable dinnerware. With purity of service being so important, these one-use plates, bowls and cups were standard. It also helps that the plants are incredibly abundant in the south. Kerala is named, quite literally, after the banana trees that cover this state. Nowadays, stainless steel is widespread, especially in less banana-friendly climes like the U.S.\u003c/p>\n\u003cp>If you visit Malaysia, Singapore, Indonesia, or Thailand, you'll find \"banana leaf\" restaurants and street stalls that serve a wide variety of food. There's something about eating off a fresh, green leaf that makes the simplest sauce even more flavorful.\u003c/p>\n\u003cp>Although it seems casual, there are specific dictates in India to serving food on a banana leaf, especially for celebratory feasts or religious offerings. From alternating dry vegetables with gravies to the exact corner for placing a sweet palate teaser, the order of up to 20 different foods follows a circular pattern that incorporates health, religion and regional traditions. Udupi diners, in particular, take particular care in \u003ca href=\"http://www.udupipages.com/home/recipe/banana.html\">\u003cstrong>the placement of their food.\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>At Komala Vilas, you won't need to worry about this. You won't even receive a menu, for that matter, but have no fear, for eating at restaurants like this is as simple as nodding your head. (You can even practice the Indian nod, that gentle sideways bobbing that marks a native of the subcontinent.) You'll be given a large, metal plate, then immediately, servers will appear with large buckets of food. All you need to do is say yes to rice and its many accompaninents.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/server_buckets-738182.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/server_buckets-738182.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>One of the courses making its way around the dining room. \u003c/i>\u003c/p>\n\u003cp>As with dim sum and hotel brunch buffets, it's all about the pacing. Even if you're very hungry, you might want to pass on seconds of the first course. The food is so good and the servers so attentive that it's very easy to accept more every time they come by. Spicy pickles and eating with your fingers slows you down a little, but not as much as you'd think.\u003c/p>\n\u003cp>Finally, a note must be included about forkless food. As one of my hosts in Kerala told me, she couldn't imagine eating with implements, as they would separate her from an entire sensory facet of food. The texture and temperature of vegetables in her hands were as important to her as our emphasis on visual aesthetics. At Komala Vilas, you'll learn to get in touch with your food. Just as you would use chopsticks at a Chinese banquet, do follow your fellow diners at a South Indian restaurant. Remember that the right hand is for food, though an occasional nudge with your left fingers is unavoidable for most beginners.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fingertips-748432.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fingertips-748432.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>Cup your four fingers together like a spoon, and then use your thumb to slip each bite into your mouth. High society looks favorably on those who only wet their fingertips up to the first knuckle, but everyday eaters don't mind a handful of flavor.\u003c/i>\u003c/p>\n\u003cp>Now, for the rice courses...\u003c/p>\n\u003cp>\u003cstrong>DAL SAMBAR\u003c/strong>\u003cbr>Sambar is the everyday food of South India. If you've tasted any of the common chaat, such as idli or vada, then you most probably received some sambar alongside or over it. Made from a handful of lentils or mung bean simmered in a pot of water until they disintegrate into a smooth, creamy mixture, dal has infinite potential. The most common flavorings include golden turmeric, sour tamarind, earthy \u003ca href=\"http://www.indianspices.com/html/s062hasf.htm\">\u003cstrong>asafoetida\u003c/strong>\u003c/a>, fragrant curry leaves, and popped mustard seeds.\u003c/p>\n\u003cp>A ladleful of the sambar will appear at the top, left of your plate. To the right goes the vegetable of the day, such as \u003ca href=\"http://asiafood.org/glossary_1.cfm?alpha=D&wordid=3360&startno=1&endno=25\">\u003cstrong>drumstick\u003c/strong>\u003c/a>, cabbage, potato, or caulifower. Once the rice comes, you can mix in as much of the sambar as you want.\u003c/p>\n\u003cp>Large rounds of crisp pappadam will be offered, too. You can crush them into little bits to sprinkle over your rice, or you can just break off pieces occasionally to dip into the sambar. Or you can just eat them all before your rice even arrives. Your choice.\u003c/p>\n\u003cp>The killer bucket that comes by regularly is the one filled with ghee. It's an endless spring of buttery goodness, and for those who are ignoring their arteries, this golden richness makes everything taste better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/first_course-724325.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/first_course-724325.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>Sambar, cabbage and pappadam waiting for a generous heap of rice.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>RASAM RICE\u003c/strong>\u003cbr>The second course is analogous to a soup course. Rasam refers to the tangy, thin broth that gets poured over your rice. A small amount of one or two vegetables adds some texture, while a generous finishing of fresh herbs and oil-sputtered spices adds complex layers of flavors. Again, mix it all up and then sweep the rice up to your lips. If you like your rice very wet, feel free to use the side of your hand to scoop and eat.\u003c/p>\n\u003cp>By this time, you will also have been offered pickles. Maybe green mango, maybe zesty lime, or maybe a please-them-all mixed variety. I love pickles and have to curb my affinity for all things sour, or else the entire meal begins to taste like one spicy heap of pickle.\u003c/p>\n\u003cp>\u003cstrong>RICE & CURDS\u003c/strong>\u003cbr>The third and last savory course is a cooling mixture of rice and buttermilk or yogurt. Again, you can ask for ghee to enrich the rice. One of the most delicious versions I've had included some fresh lemon juice and more ghee than you want to know. Rice and curds is Indian comfort food at its best. I'd go in just for this course alone.\u003c/p>\n\u003cp>\u003cstrong>FILTER COFFEE\u003c/strong>\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/filter_coffee-772824.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/filter_coffee-772824.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci> A tumbler of filter coffee, nestled in a deep, flared davarah, comes to the table frothy hot.\u003c/i>\u003c/p>\n\u003cp>Since I have Vietnamese blood in my viens, sipping Indian filter coffee comes as naturally to me as slurping pho. The metal filter, the 20-minute drip time, the bite of chicory mellowed with caramel sweetness -- it's culinary deja vu.\u003c/p>\n\u003cp>You can order chai, but since we're enjoying the flavors of South India, a tumbler of strong coffee is a must. Coffee became popular relatively recent in the subcontinent, but as the bean's cultivation spread under the Raj across the foothills of the Western Ghats, it soon became a drink of choice in the surrounding states of Tamil Nadu, Karnataka, Kerala and Andra Pradesh. It's the \u003ca href=\"http://aco.ca/peaberry_coffee/\">\u003cstrong>Peaberry\u003c/strong>\u003c/a> that gives Madras filter coffee its distinctive flavor, but other dark roast varieties can also be used.\u003c/p>\n\u003cp>Someone in the kitchen will pour the coffee back and forth between two containers to raise a lively forth of bubbles. The coffee should arrive so hot that you can't touch the tumbler. Pour a little into the deep saucer and swirl it around to cool. Most like to sweeten their coffee a bit...or a lot. White sugar is the modern stand-in for jaggery, but if you ask nicely, you might be able to convince the server to bring you some deeply flavored palm sugar. Moist flakes of jaggery is to filter coffee what a drippy spoonful of sweetened, condensed milk is to Vietnamese coffee. \u003c/p>\n\u003cp>It's powerful stuff. There's rarely need for a second cup, but then again, when has need ever stopped us from enjoyment?\u003c/p>\n\u003cp>\u003cstrong>DESSERT\u003c/strong>\u003cbr>In the spirit of all-you-can-eat, I had triple servings of their lovely payasam. This soothing dessert -- made from milk that's been boiled, gently sweetened with sugar, thickened with tiny strands of vermicelli, flavored with cardamom, and sprinkled with almonds -- is one of my favorites. You might think that you don't have room, but it's only a few spoonfuls (times three), just enough to finish a thoroughly satisfying meal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.komalavilas.com/\">\u003cstrong>KOMALA VILAS\u003c/strong>\u003c/a>\u003cbr>1020 East El Camino Real, Sunnyvale\u003cbr>(408) 733-7400\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1380666060,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1565},"headData":{"title":"South Indian Rice Courses | KQED","description":"Lest readers things that I only like to eat meat (and by meat, I mean, of course, pork) I'm dedicating today's post to one of my favorite cusines: South Indian. After a recent crash course in using a Sumeet mixer-grinder, Ramach and Vidya introduced me to one of their standby eateries. I had planned to","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"South Indian Rice Courses","datePublished":"2007-03-04T22:12:00.000Z","dateModified":"2013-10-01T22:21:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"539 http://blogs.kqed.org/bayareabites/2007/03/04/south-indian-rice-courses/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/03/04/south-indian-rice-courses/","disqusTitle":"South Indian Rice Courses","path":"/bayareabites/539/south-indian-rice-courses","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lest readers things that I only like to eat meat (and by meat, I mean, of course, pork) I'm dedicating today's post to one of my favorite cusines: South Indian.\u003c/p>\n\u003cp>After a recent crash course in using a \u003ca href=\"http://www.sumeet.net/\">\u003cstrong>Sumeet\u003c/strong>\u003c/a> mixer-grinder, Ramach and Vidya introduced me to one of their standby eateries. I had planned to make my way back up 880 to Fremont for some good Indian eats, but Vidya assured me that a detour to Sunnyvale would be worth my time. Never to turn down a personal introduction to food, I postponed a few more rounds of pani puri for a plate of endless rice.\u003c/p>\n\u003cp>As with many Indian restaurants, our destination was ensconced in a strip mall alongside a Korean market, Chinese noodle shop, and Hindi video store. \u003ca href=\"http://www.komalavilas.com/\">\u003cstrong>Komala Vilas\u003c/strong>\u003c/a> is nothing fancy. Like its website, it offers only the essentials. There's not an extensive menu that includes every region of the subcontinent, nor are there evocative artifacts on the walls. If your skin is pale, you might be the only one of your kind in the dining room. Expect families on the weekends and high-tech workers during the weekday lunch rush. \u003c/p>\n\u003cp>But for experiencing a delicious meal as its enjoyed toward the tip of India, you can't find much better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/banana-leaf-rice-709091.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/banana-leaf-rice-709091.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>A banana leaf meal. (Photo by \u003ca href=\"http://www.petertan.com/blog/\">\u003cstrong>Peter Tan\u003c/strong>\u003c/a>.)\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A formal South Indian meal is divided into three courses of rice. Before stainless steel became widespread, banana leaves were the plate of choice, and if you travel in India, you'll still see this very convenient, very natural form of disposable dinnerware. With purity of service being so important, these one-use plates, bowls and cups were standard. It also helps that the plants are incredibly abundant in the south. Kerala is named, quite literally, after the banana trees that cover this state. Nowadays, stainless steel is widespread, especially in less banana-friendly climes like the U.S.\u003c/p>\n\u003cp>If you visit Malaysia, Singapore, Indonesia, or Thailand, you'll find \"banana leaf\" restaurants and street stalls that serve a wide variety of food. There's something about eating off a fresh, green leaf that makes the simplest sauce even more flavorful.\u003c/p>\n\u003cp>Although it seems casual, there are specific dictates in India to serving food on a banana leaf, especially for celebratory feasts or religious offerings. From alternating dry vegetables with gravies to the exact corner for placing a sweet palate teaser, the order of up to 20 different foods follows a circular pattern that incorporates health, religion and regional traditions. Udupi diners, in particular, take particular care in \u003ca href=\"http://www.udupipages.com/home/recipe/banana.html\">\u003cstrong>the placement of their food.\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>At Komala Vilas, you won't need to worry about this. You won't even receive a menu, for that matter, but have no fear, for eating at restaurants like this is as simple as nodding your head. (You can even practice the Indian nod, that gentle sideways bobbing that marks a native of the subcontinent.) You'll be given a large, metal plate, then immediately, servers will appear with large buckets of food. All you need to do is say yes to rice and its many accompaninents.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/server_buckets-738182.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/server_buckets-738182.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>One of the courses making its way around the dining room. \u003c/i>\u003c/p>\n\u003cp>As with dim sum and hotel brunch buffets, it's all about the pacing. Even if you're very hungry, you might want to pass on seconds of the first course. The food is so good and the servers so attentive that it's very easy to accept more every time they come by. Spicy pickles and eating with your fingers slows you down a little, but not as much as you'd think.\u003c/p>\n\u003cp>Finally, a note must be included about forkless food. As one of my hosts in Kerala told me, she couldn't imagine eating with implements, as they would separate her from an entire sensory facet of food. The texture and temperature of vegetables in her hands were as important to her as our emphasis on visual aesthetics. At Komala Vilas, you'll learn to get in touch with your food. Just as you would use chopsticks at a Chinese banquet, do follow your fellow diners at a South Indian restaurant. Remember that the right hand is for food, though an occasional nudge with your left fingers is unavoidable for most beginners.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fingertips-748432.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/fingertips-748432.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>Cup your four fingers together like a spoon, and then use your thumb to slip each bite into your mouth. High society looks favorably on those who only wet their fingertips up to the first knuckle, but everyday eaters don't mind a handful of flavor.\u003c/i>\u003c/p>\n\u003cp>Now, for the rice courses...\u003c/p>\n\u003cp>\u003cstrong>DAL SAMBAR\u003c/strong>\u003cbr>Sambar is the everyday food of South India. If you've tasted any of the common chaat, such as idli or vada, then you most probably received some sambar alongside or over it. Made from a handful of lentils or mung bean simmered in a pot of water until they disintegrate into a smooth, creamy mixture, dal has infinite potential. The most common flavorings include golden turmeric, sour tamarind, earthy \u003ca href=\"http://www.indianspices.com/html/s062hasf.htm\">\u003cstrong>asafoetida\u003c/strong>\u003c/a>, fragrant curry leaves, and popped mustard seeds.\u003c/p>\n\u003cp>A ladleful of the sambar will appear at the top, left of your plate. To the right goes the vegetable of the day, such as \u003ca href=\"http://asiafood.org/glossary_1.cfm?alpha=D&wordid=3360&startno=1&endno=25\">\u003cstrong>drumstick\u003c/strong>\u003c/a>, cabbage, potato, or caulifower. Once the rice comes, you can mix in as much of the sambar as you want.\u003c/p>\n\u003cp>Large rounds of crisp pappadam will be offered, too. You can crush them into little bits to sprinkle over your rice, or you can just break off pieces occasionally to dip into the sambar. Or you can just eat them all before your rice even arrives. Your choice.\u003c/p>\n\u003cp>The killer bucket that comes by regularly is the one filled with ghee. It's an endless spring of buttery goodness, and for those who are ignoring their arteries, this golden richness makes everything taste better.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/first_course-724325.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/first_course-724325.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci>Sambar, cabbage and pappadam waiting for a generous heap of rice.\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>RASAM RICE\u003c/strong>\u003cbr>The second course is analogous to a soup course. Rasam refers to the tangy, thin broth that gets poured over your rice. A small amount of one or two vegetables adds some texture, while a generous finishing of fresh herbs and oil-sputtered spices adds complex layers of flavors. Again, mix it all up and then sweep the rice up to your lips. If you like your rice very wet, feel free to use the side of your hand to scoop and eat.\u003c/p>\n\u003cp>By this time, you will also have been offered pickles. Maybe green mango, maybe zesty lime, or maybe a please-them-all mixed variety. I love pickles and have to curb my affinity for all things sour, or else the entire meal begins to taste like one spicy heap of pickle.\u003c/p>\n\u003cp>\u003cstrong>RICE & CURDS\u003c/strong>\u003cbr>The third and last savory course is a cooling mixture of rice and buttermilk or yogurt. Again, you can ask for ghee to enrich the rice. One of the most delicious versions I've had included some fresh lemon juice and more ghee than you want to know. Rice and curds is Indian comfort food at its best. I'd go in just for this course alone.\u003c/p>\n\u003cp>\u003cstrong>FILTER COFFEE\u003c/strong>\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/filter_coffee-772824.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/filter_coffee-772824.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ci> A tumbler of filter coffee, nestled in a deep, flared davarah, comes to the table frothy hot.\u003c/i>\u003c/p>\n\u003cp>Since I have Vietnamese blood in my viens, sipping Indian filter coffee comes as naturally to me as slurping pho. The metal filter, the 20-minute drip time, the bite of chicory mellowed with caramel sweetness -- it's culinary deja vu.\u003c/p>\n\u003cp>You can order chai, but since we're enjoying the flavors of South India, a tumbler of strong coffee is a must. Coffee became popular relatively recent in the subcontinent, but as the bean's cultivation spread under the Raj across the foothills of the Western Ghats, it soon became a drink of choice in the surrounding states of Tamil Nadu, Karnataka, Kerala and Andra Pradesh. It's the \u003ca href=\"http://aco.ca/peaberry_coffee/\">\u003cstrong>Peaberry\u003c/strong>\u003c/a> that gives Madras filter coffee its distinctive flavor, but other dark roast varieties can also be used.\u003c/p>\n\u003cp>Someone in the kitchen will pour the coffee back and forth between two containers to raise a lively forth of bubbles. The coffee should arrive so hot that you can't touch the tumbler. Pour a little into the deep saucer and swirl it around to cool. Most like to sweeten their coffee a bit...or a lot. White sugar is the modern stand-in for jaggery, but if you ask nicely, you might be able to convince the server to bring you some deeply flavored palm sugar. Moist flakes of jaggery is to filter coffee what a drippy spoonful of sweetened, condensed milk is to Vietnamese coffee. \u003c/p>\n\u003cp>It's powerful stuff. There's rarely need for a second cup, but then again, when has need ever stopped us from enjoyment?\u003c/p>\n\u003cp>\u003cstrong>DESSERT\u003c/strong>\u003cbr>In the spirit of all-you-can-eat, I had triple servings of their lovely payasam. This soothing dessert -- made from milk that's been boiled, gently sweetened with sugar, thickened with tiny strands of vermicelli, flavored with cardamom, and sprinkled with almonds -- is one of my favorites. You might think that you don't have room, but it's only a few spoonfuls (times three), just enough to finish a thoroughly satisfying meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.komalavilas.com/\">\u003cstrong>KOMALA VILAS\u003c/strong>\u003c/a>\u003cbr>1020 East El Camino Real, Sunnyvale\u003cbr>(408) 733-7400\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/539/south-indian-rice-courses","authors":["5018"],"categories":["bayareabites_2998","bayareabites_1807"],"tags":["bayareabites_12475","bayareabites_107","bayareabites_324","bayareabites_14746","bayareabites_67","bayareabites_108"],"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? 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