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And we pray. We pray for our leadership, our president, and we pray for our country — that we will continue to prosper and to grow.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Unanue also announced a plan, along with some partners, to donate 1 million cans of Goya chickpeas and 1 million pounds of food to food banks.\u003c/p>\n\u003cp>A statement issued late Thursday by Goya Foods did not address the negative reaction from some in the Hispanic community to Unanue's White House appearance and praise of Trump.\u003c/p>\n\u003cp>In the statement, Unanue reiterated his support for the president's Hispanic Prosperity Initiative, which Trump established by executive order at the White House roundtable.\u003c/p>\n\u003cp>\"Our country faces a time of historic challenge but we will meet that challenge together and continue to work towards greatness, focus on a strong recovery, and hold onto the hope for a healthier future for all,\" Unanue said in the statement.\u003c/p>\n\u003cp>Trump has maintained a tenuous relationship with much of the Hispanic community since his first campaign speech for the presidency, in which he described Mexican immigrants as \"rapists\" and \"criminals.\"\u003c/p>\n\u003cp>Unanue, a third-generation Spanish American, enraged many with his remarks at the White House, including some high-profile Democrats who also signaled that they would no longer support Goya's products.\u003c/p>\n\u003cp>\"Oh look, it's the sound of me Googling 'how to make your own Adobo,' \" Rep. Alexandria Ocasio-Cortez tweeted on Thursday evening, referencing the popular seasoning.\u003c/p>\n\u003cp> [hearken id=\"6013\" src=\"https://modules.wearehearken.com/kqed/embed/6013.js\"]\u003c/p>\n\u003cp>Julián Castro, a fellow Democrat, also said Americans should \"think twice\" before buying Goya products.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>By Thursday evening, \"Goya,\" #BoycottGoya and #Goyaway were trending topics on Twitter.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=%23Goyaway%3A+Calls+To+Boycott+Goya+Foods+After+CEO+Praises+President+Trump&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Speaking at the White House, the CEO of Goya Foods praises the president as a \"builder.\"","status":"publish","parent":0,"modified":1621633902,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":true,"hasPolis":false,"paragraphCount":17,"wordCount":407},"headData":{"title":"#Goyaway: Calls To Boycott Goya Foods After CEO Praises President Trump | KQED","description":"Speaking at the White House, the CEO of Goya Foods praises the president as a "builder."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137930 https://ww2.kqed.org/bayareabites/?p=137930","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/10/goyaway-calls-to-boycott-goya-foods-after-ceo-praises-president-trump/","disqusTitle":"#Goyaway: Calls To Boycott Goya Foods After CEO Praises President Trump","nprImageCredit":"Timothy Fadek","nprByline":"Alana Wise","nprImageAgency":"Bloomberg via Getty Images","nprStoryId":"889600302","nprApiLink":"http://api.npr.org/query?id=889600302&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2020/07/09/889600302/calls-to-boycott-goya-foods-after-ceo-praises-president-trump?ft=nprml&f=889600302","nprRetrievedStory":"1","nprPubDate":"Fri, 10 Jul 2020 09:00:00 -0400","nprStoryDate":"Thu, 09 Jul 2020 21:24:00 -0400","nprLastModifiedDate":"Fri, 10 Jul 2020 09:00:27 -0400","path":"/bayareabites/137930/goyaway-calls-to-boycott-goya-foods-after-ceo-praises-president-trump","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Updated 1:25 a.m. ET Friday\u003c/strong>\u003c/p>\n\u003cp>Twitter users are calling for a boycott of Goya Foods, a brand most known for its Hispanic-staple food offerings, after the CEO of the company lavished praise on President Trump during a Thursday visit to the White House.\u003c/p>\n\u003cp>Robert Unanue, chief executive of the family-owned operation since 2004, said the country was \"blessed\" to have Trump at the helm, during remarks following a roundtable with Hispanic business and political leaders from across the country.\u003c/p>\n\u003cp>\"We're all truly blessed at the same time to have a leader like President Trump, who is a builder,\" Unanue said during the Rose Garden speech.\u003c/p>\n\u003cp>\"We have an incredible builder. And we pray. We pray for our leadership, our president, and we pray for our country — that we will continue to prosper and to grow.\"\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>Unanue also announced a plan, along with some partners, to donate 1 million cans of Goya chickpeas and 1 million pounds of food to food banks.\u003c/p>\n\u003cp>A statement issued late Thursday by Goya Foods did not address the negative reaction from some in the Hispanic community to Unanue's White House appearance and praise of Trump.\u003c/p>\n\u003cp>In the statement, Unanue reiterated his support for the president's Hispanic Prosperity Initiative, which Trump established by executive order at the White House roundtable.\u003c/p>\n\u003cp>\"Our country faces a time of historic challenge but we will meet that challenge together and continue to work towards greatness, focus on a strong recovery, and hold onto the hope for a healthier future for all,\" Unanue said in the statement.\u003c/p>\n\u003cp>Trump has maintained a tenuous relationship with much of the Hispanic community since his first campaign speech for the presidency, in which he described Mexican immigrants as \"rapists\" and \"criminals.\"\u003c/p>\n\u003cp>Unanue, a third-generation Spanish American, enraged many with his remarks at the White House, including some high-profile Democrats who also signaled that they would no longer support Goya's products.\u003c/p>\n\u003cp>\"Oh look, it's the sound of me Googling 'how to make your own Adobo,' \" Rep. Alexandria Ocasio-Cortez tweeted on Thursday evening, referencing the popular seasoning.\u003c/p>\n\u003cp> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"hearken","attributes":{"named":{"id":"6013","src":"https://modules.wearehearken.com/kqed/embed/6013.js","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Julián Castro, a fellow Democrat, also said Americans should \"think twice\" before buying Goya products.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>By Thursday evening, \"Goya,\" #BoycottGoya and #Goyaway were trending topics on Twitter.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=%23Goyaway%3A+Calls+To+Boycott+Goya+Foods+After+CEO+Praises+President+Trump&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137930/goyaway-calls-to-boycott-goya-foods-after-ceo-praises-president-trump","authors":["byline_bayareabites_137930"],"categories":["bayareabites_752","bayareabites_17082"],"tags":["bayareabites_16733","bayareabites_14775","bayareabites_16732","bayareabites_392"],"featImg":"bayareabites_137931","label":"bayareabites"},"bayareabites_137769":{"type":"posts","id":"bayareabites_137769","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137769","score":null,"sort":[1594235807000]},"guestAuthors":[],"slug":"padma-lakshmi-model-actor-and-tv-host-says-above-all-shes-a-writer","title":"Padma Lakshmi, Model, Actor And TV Host, Says Above All, She's A Writer","publishDate":1594235807,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Growing up in Queens in the 1970s, \u003ca href=\"https://www.npr.org/books/authors/469224751/padma-lakshmi\">Padma Lakshmi\u003c/a> remembers eating a spaghetti dish her mother made with upma, an Indian porridge. The \u003cem>Top Chef \u003c/em>host and executive producer, who came to the U.S. from India at age 4, says such culinary mash-ups are common in immigrant kitchens.\u003c/p>\n\u003cp>\"Immigrant foods are really interesting, because they're this third thing: They're not traditionally like the food in the countries of origin, but they're not totally Westernized,\" she says. \"A lot of that, of course, happens because of necessity: When immigrants come here, typically, for the most part, both parents have to work and so they streamline the cooking.\"\u003c/p>\n\u003cp>Lakshmi started out as a model and actress, never intending to have a career in food. But she loved to cook and to collect and write down recipes — especially from her relatives. She decided to pitch a cookbook, \u003cem>Easy Exotic\u003c/em>, and was surprised when the publisher signed on.\u003c/p>\n\u003cp>\"I think they wanted to capitalize on the fact that everyone does want to know what a model eats,\" she says.\u003c/p>\n\u003cp>More books followed, including the 2016 memoir, \u003ca href=\"https://www.npr.org/books/titles/469224744/love-loss-and-what-we-ate\">\u003cem>Love, Loss, and What We Ate\u003c/em>\u003c/a>\u003cem>. \u003c/em>Now, as the host and creator of Hulu series\u003ca href=\"https://www.hulu.com/series/taste-the-nation-with-padma-lakshmi-53d48a66-d254-4e4f-89a1-277ec6c57368\"> \u003cem>Taste the Nation\u003c/em>\u003c/a>\u003cem>, \u003c/em>Lakshmi travels around the U.S. to learn how foods from different cultures contribute to American cuisine. Among the places she visits: New York, to talk to her own mother about finding Indian ingredients and produce in Queens decades ago.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On being one of the only South Asian models in American and European fashion magazines \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I think that was part of my appeal. I really didn't start to feel attractive until I went to Europe. I knew I had a pretty face, or whatever, all growing up. But I didn't feel like I was beautiful, or that kind of beautiful, until I went to Spain and until this person sort of \"discovered\" me, for lack of a better word, and told me that I could model it. And that happened a couple of times in my career. ...\u003c/p>\n\u003cp>I have a big scar on my arm, which is seven inches long from a car accident I had at 14. I started modeling before the days of retouching. So I got really good at covering it with makeup, but still, it didn't dawn on me that I could actually make a living from my looks. So the fact that it happened at all was a shock to me. ...\u003c/p>\n\u003cp>I was always the only Indian girl in any casting I went to. And I do think that a lot of the attention I got was because there were no other Indian models. I mean, since then, there are many Indian models and they've done way more work than I ever did as a model. But I think just being the first gave me a little bit of a cachet.\u003c/p>\n\u003cp>\u003cstrong>On feeling better about her body with age\u003c/strong>\u003c/p>\n\u003cp>It's really funny, because when you're a brown person and you live in a white world and you see nothing but white images on billboards, on the covers and inside magazines, on TV, you kind of internalize a subconscious self-loathing about your skin color.\u003c/p>\n\u003cp>And, of course, in Indian culture, there's a ton of colorism. I remember my grandmother always admonishing me to take an umbrella outside so that I wouldn't get too much sun. We kids, especially the girls, were discouraged from going out into the sun to play from the hours of 11:30 to 4:30.\u003c/p>\n\u003cp>And to this day, I still have problems sitting in the sun or playing or in or swimming in the sun because I just feel like it doesn't seem right. I mean, on the one hand, I think it saved me because they don't have a lot of sun damage for my age. But on the other hand, those things that get told to you as you're a young girl and a teenager, they stick with you all your life. And now, you know, at almost 50 years of age, I feel so much better about my body and I feel better about my physical self than I ever have.\u003c/p>\n\u003cp>\u003cstrong>On the car accident she survived at 14 and the affect that had on her faith\u003c/strong>\u003c/p>\n\u003cp>We were driving on a Sunday and we were on the highway and we were rear-ended and we fell down an embankment and we were trapped in the car. We were cut out of the car by something called the jaws of life, which are big, huge metal cutters. And my parents were airlifted to one hospital and I was taken by ambulance to another. I fractured my hip and I broke my right upper arm, or humerus bone. I also broke my hand because at some point my hand went through the windshield. ... My mother broke five ribs and her sternum and her arm as well. And my stepfather broke his leg in four places and his hip in two. It was horrible. We were all homebound and in bed for months afterwards. ...\u003c/p>\n\u003cp>I did lose faith. I think I always vaguely believed in God and I went to the temple when my mother took me. But I've always been a very secular person. ... I didn't know what to make of it. ...\u003c/p>\n\u003cp>It was a very, very, very bad car accident. I mean, if you saw the pictures of the car afterward, your stomach would turn. You would think no one could get out of that car accident alive. And yet, here we are. My mom chooses to think of it as, \"Well, it was God that saved us from dying in that car accident.\" Whereas I said, \"If there's a real God and there's any omnipotence to them, why did they just prevent it in the first place?\"\u003c/p>\n\u003cp>\u003cstrong>On being sent back to India at age 7, shortly after telling her mother that her stepfather's brother had touched her inappropriately\u003c/strong>\u003c/p>\n\u003cp>I think my mom just wanted to get me out of this situation quickly. She was also studying for her master's degree at night and she was a nurse in the daytime. I mean, that was her day job. And, you know, I think now if you talk to her, she would tell you [she] should have kicked him out of our house.\u003c/p>\n\u003cp>But I don't think that my stepfather ever believed me. I remember talking to him about it and being very nervous. But I think that they got divorced because he didn't believe that this was the case.\u003c/p>\n\u003cp>And so I was on a plane very quickly to India, where I stayed for a year and a half. I did all of third grade and part of fourth grade in India. And my impression was that I spoke up about what happened to me and I was sent away. As a 7-year old, that is what it felt like. That is the evidence I had. If my mother said, \"I'm sending you away to keep you safe,\" it certainly didn't [come across] in any deep way. And so I think that went very deep. That experience really left its mark for a whole host of reasons.\u003c/p>\n\u003cp>\u003cstrong>On being raped by her 23-year-old boyfriend when she was 16 \u003c/strong>\u003c/p>\n\u003cp>It was New Year's Eve and we had gone out and then I was in his apartment. I had just laid down to rest and I woke up to him on top of me trying to penetrate me, and it was very painful. I really didn't feel I had any leg to stand on. I mean, what was I going to complain about and to whom? I don't know what would have happened if I had.\u003c/p>\n\u003cp>I'm also talking about 1986, and the term \"date rape\" was nowhere in anybody's vocabulary in '86. And I think that is really important to remember as well. I don't know the know if I registered it as rape at the moment. It was certainly traumatic. I certainly didn't want to be alone with him again and we broke up shortly after that. And I yelled at him in the moment, like, \"What are you doing?\" And said that it hurt and please get off me. But I don't think my 16-year-old self identified that as date rape until later.\u003c/p>\n\u003cp>[Having the vocabulary later to talk about sexual assault] was very helpful to me because I thought there was something I did to invite that, which I obviously hadn't. I was asleep and I think I knew that I was ashamed enough about what happened, that I lied about my virginity to everyone who wanted to know, I guess. But even to my first boyfriend in college.\u003c/p>\n\u003cp>So I knew that something bad happened and that I should hide it. But I didn't know it was date rape until we as a culture started talking about it. And it was then that I started processing it. But even then, I buried it so deep that I just pretended like it didn't happen. And in a way it didn't because of how deep I buried it. If I don't talk about it, it doesn't exist in my history.\u003c/p>\n\u003cp>\u003cstrong>On writing about the rape in a \u003c/strong>\u003ca href=\"https://www.nytimes.com/2018/09/25/opinion/padma-lakshmi-sexual-assault-rape.html\">\u003cstrong>2018 op-ed\u003c/strong>\u003c/a>\u003cstrong> that was published during Brett Kavanaugh's Supreme Court \u003c/strong>\u003ca href=\"https://www.npr.org/2018/09/08/645497667/the-resistance-at-the-kavanaugh-hearings-more-than-200-arrests\">\u003cstrong>confirmation hearings\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>It was really traumatic. It was very physically and emotionally taxing. I had to go to bed for three days. I didn't leave the house after it was published at all. I remember doing the corrections with the editors as I was going to the opera with my daughter and crying my makeup off as I was reading the edits that the \u003cem>Times\u003c/em> wanted. But that was the last thing I did, was take my daughter to see the opera. And then I stayed home and I stayed in bed because I was shaking. Ripping off a 30-something-year-old Band-Aid is a very violent thing to do to yourself.\u003c/p>\n\u003cp>\u003cstrong>On ending her memoir by thanking her grandparents for giving her a love of books and cooking\u003c/strong>\u003c/p>\n\u003cp>I'm so close to my grandparents because not only did I live with them for that year and a half or two years as a toddler, every summer my mother sent me back for three months to India. So throughout my whole childhood and adolescence, I spent 25 percent of my time in India with them. And my grandmother is a very practical woman and she's not very affectionate. She's not very cuddly like most grandmas are. She grew up in a family with 17 siblings. And so she taught me how to be practical and efficient in the kitchen and how to do things properly. She had a great, great palate and sense of cooking.\u003c/p>\n\u003cp>So I hung around her and at the hem of her sari, I learned about all of these spices and how to use them and what they did, whether you could taste them or not in any dish, because they were used to balance other things, etc. My grandfather was one of the most well-read people I have ever met in my life to this day. He was somebody who quoted [Henry] Wadsworth [Longfellow] verbatim by heart. He loved books. He loved Shakespeare. He loved Americana. He had traveled through America in the '50s and '60s for work, and so he had a real affinity for American culture.\u003c/p>\n\u003cp>So through her, I have my skill as a cook and love of food. And through him, I have my love of books and of being a writer. If you asked me, of all the things I do, if I could say what [I am] in one word, I would say, \"I hope I'm a writer.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Heidi Saman and Thea Chaloner produced and edited this interview for broadcast. Bridget Bentz, Molly Seavy-Nesper and Beth Novey adapted it for the Web.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 Fresh Air. To see more, visit \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Padma+Lakshmi%2C+Model%2C+Actor+And+TV+Host%2C+Says+Above+All%2C+She%27s+A+Writer&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"The\u003cem> Top Chef\u003c/em> host started out as a model/actress, never intending to have a career in food. But she loved to cook and to write down recipes. Her new show, \u003cem>Taste the Nation,\u003c/em> explores immigrant cooking.","status":"publish","parent":0,"modified":1621633913,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":2058},"headData":{"title":"Padma Lakshmi, Model, Actor And TV Host, Says Above All, She's A Writer | KQED","description":"The Top Chef host started out as a model/actress, never intending to have a career in food. But she loved to cook and to write down recipes. Her new show, Taste the Nation, explores immigrant cooking.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137769 https://ww2.kqed.org/bayareabites/?p=137769","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/08/padma-lakshmi-model-actor-and-tv-host-says-above-all-shes-a-writer/","disqusTitle":"Padma Lakshmi, Model, Actor And TV Host, Says Above All, She's A Writer","nprImageCredit":"Dominic Valente","nprByline":"Terry Gross | Fresh Air","nprImageAgency":"Hulu","nprStoryId":"887569049","nprApiLink":"http://api.npr.org/query?id=887569049&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2020/07/06/887569049/padma-lakshmi-model-actor-and-tv-host-says-above-all-shes-a-writer?ft=nprml&f=887569049","nprRetrievedStory":"1","nprPubDate":"Mon, 06 Jul 2020 14:19:00 -0400","nprStoryDate":"Mon, 06 Jul 2020 13:29:34 -0400","nprLastModifiedDate":"Mon, 06 Jul 2020 13:30:11 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/fa/2020/07/20200706_fa_01.mp3?orgId=427869011&topicId=1138&d=2501&p=13&story=887569049&ft=nprml&f=887569049","nprAudioM3u":"http://api.npr.org/m3u/1887741867-80a685.m3u?orgId=427869011&topicId=1138&d=2501&p=13&story=887569049&ft=nprml&f=887569049","path":"/bayareabites/137769/padma-lakshmi-model-actor-and-tv-host-says-above-all-shes-a-writer","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/fa/2020/07/20200706_fa_01.mp3?orgId=427869011&topicId=1138&d=2501&p=13&story=887569049&ft=nprml&f=887569049","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Growing up in Queens in the 1970s, \u003ca href=\"https://www.npr.org/books/authors/469224751/padma-lakshmi\">Padma Lakshmi\u003c/a> remembers eating a spaghetti dish her mother made with upma, an Indian porridge. The \u003cem>Top Chef \u003c/em>host and executive producer, who came to the U.S. from India at age 4, says such culinary mash-ups are common in immigrant kitchens.\u003c/p>\n\u003cp>\"Immigrant foods are really interesting, because they're this third thing: They're not traditionally like the food in the countries of origin, but they're not totally Westernized,\" she says. \"A lot of that, of course, happens because of necessity: When immigrants come here, typically, for the most part, both parents have to work and so they streamline the cooking.\"\u003c/p>\n\u003cp>Lakshmi started out as a model and actress, never intending to have a career in food. But she loved to cook and to collect and write down recipes — especially from her relatives. She decided to pitch a cookbook, \u003cem>Easy Exotic\u003c/em>, and was surprised when the publisher signed on.\u003c/p>\n\u003cp>\"I think they wanted to capitalize on the fact that everyone does want to know what a model eats,\" she says.\u003c/p>\n\u003cp>More books followed, including the 2016 memoir, \u003ca href=\"https://www.npr.org/books/titles/469224744/love-loss-and-what-we-ate\">\u003cem>Love, Loss, and What We Ate\u003c/em>\u003c/a>\u003cem>. \u003c/em>Now, as the host and creator of Hulu series\u003ca href=\"https://www.hulu.com/series/taste-the-nation-with-padma-lakshmi-53d48a66-d254-4e4f-89a1-277ec6c57368\"> \u003cem>Taste the Nation\u003c/em>\u003c/a>\u003cem>, \u003c/em>Lakshmi travels around the U.S. to learn how foods from different cultures contribute to American cuisine. Among the places she visits: New York, to talk to her own mother about finding Indian ingredients and produce in Queens decades ago.\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On being one of the only South Asian models in American and European fashion magazines \u003c/strong>\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>I think that was part of my appeal. I really didn't start to feel attractive until I went to Europe. I knew I had a pretty face, or whatever, all growing up. But I didn't feel like I was beautiful, or that kind of beautiful, until I went to Spain and until this person sort of \"discovered\" me, for lack of a better word, and told me that I could model it. And that happened a couple of times in my career. ...\u003c/p>\n\u003cp>I have a big scar on my arm, which is seven inches long from a car accident I had at 14. I started modeling before the days of retouching. So I got really good at covering it with makeup, but still, it didn't dawn on me that I could actually make a living from my looks. So the fact that it happened at all was a shock to me. ...\u003c/p>\n\u003cp>I was always the only Indian girl in any casting I went to. And I do think that a lot of the attention I got was because there were no other Indian models. I mean, since then, there are many Indian models and they've done way more work than I ever did as a model. But I think just being the first gave me a little bit of a cachet.\u003c/p>\n\u003cp>\u003cstrong>On feeling better about her body with age\u003c/strong>\u003c/p>\n\u003cp>It's really funny, because when you're a brown person and you live in a white world and you see nothing but white images on billboards, on the covers and inside magazines, on TV, you kind of internalize a subconscious self-loathing about your skin color.\u003c/p>\n\u003cp>And, of course, in Indian culture, there's a ton of colorism. I remember my grandmother always admonishing me to take an umbrella outside so that I wouldn't get too much sun. We kids, especially the girls, were discouraged from going out into the sun to play from the hours of 11:30 to 4:30.\u003c/p>\n\u003cp>And to this day, I still have problems sitting in the sun or playing or in or swimming in the sun because I just feel like it doesn't seem right. I mean, on the one hand, I think it saved me because they don't have a lot of sun damage for my age. But on the other hand, those things that get told to you as you're a young girl and a teenager, they stick with you all your life. And now, you know, at almost 50 years of age, I feel so much better about my body and I feel better about my physical self than I ever have.\u003c/p>\n\u003cp>\u003cstrong>On the car accident she survived at 14 and the affect that had on her faith\u003c/strong>\u003c/p>\n\u003cp>We were driving on a Sunday and we were on the highway and we were rear-ended and we fell down an embankment and we were trapped in the car. We were cut out of the car by something called the jaws of life, which are big, huge metal cutters. And my parents were airlifted to one hospital and I was taken by ambulance to another. I fractured my hip and I broke my right upper arm, or humerus bone. I also broke my hand because at some point my hand went through the windshield. ... My mother broke five ribs and her sternum and her arm as well. And my stepfather broke his leg in four places and his hip in two. It was horrible. We were all homebound and in bed for months afterwards. ...\u003c/p>\n\u003cp>I did lose faith. I think I always vaguely believed in God and I went to the temple when my mother took me. But I've always been a very secular person. ... I didn't know what to make of it. ...\u003c/p>\n\u003cp>It was a very, very, very bad car accident. I mean, if you saw the pictures of the car afterward, your stomach would turn. You would think no one could get out of that car accident alive. And yet, here we are. My mom chooses to think of it as, \"Well, it was God that saved us from dying in that car accident.\" Whereas I said, \"If there's a real God and there's any omnipotence to them, why did they just prevent it in the first place?\"\u003c/p>\n\u003cp>\u003cstrong>On being sent back to India at age 7, shortly after telling her mother that her stepfather's brother had touched her inappropriately\u003c/strong>\u003c/p>\n\u003cp>I think my mom just wanted to get me out of this situation quickly. She was also studying for her master's degree at night and she was a nurse in the daytime. I mean, that was her day job. And, you know, I think now if you talk to her, she would tell you [she] should have kicked him out of our house.\u003c/p>\n\u003cp>But I don't think that my stepfather ever believed me. I remember talking to him about it and being very nervous. But I think that they got divorced because he didn't believe that this was the case.\u003c/p>\n\u003cp>And so I was on a plane very quickly to India, where I stayed for a year and a half. I did all of third grade and part of fourth grade in India. And my impression was that I spoke up about what happened to me and I was sent away. As a 7-year old, that is what it felt like. That is the evidence I had. If my mother said, \"I'm sending you away to keep you safe,\" it certainly didn't [come across] in any deep way. And so I think that went very deep. That experience really left its mark for a whole host of reasons.\u003c/p>\n\u003cp>\u003cstrong>On being raped by her 23-year-old boyfriend when she was 16 \u003c/strong>\u003c/p>\n\u003cp>It was New Year's Eve and we had gone out and then I was in his apartment. I had just laid down to rest and I woke up to him on top of me trying to penetrate me, and it was very painful. I really didn't feel I had any leg to stand on. I mean, what was I going to complain about and to whom? I don't know what would have happened if I had.\u003c/p>\n\u003cp>I'm also talking about 1986, and the term \"date rape\" was nowhere in anybody's vocabulary in '86. And I think that is really important to remember as well. I don't know the know if I registered it as rape at the moment. It was certainly traumatic. I certainly didn't want to be alone with him again and we broke up shortly after that. And I yelled at him in the moment, like, \"What are you doing?\" And said that it hurt and please get off me. But I don't think my 16-year-old self identified that as date rape until later.\u003c/p>\n\u003cp>[Having the vocabulary later to talk about sexual assault] was very helpful to me because I thought there was something I did to invite that, which I obviously hadn't. I was asleep and I think I knew that I was ashamed enough about what happened, that I lied about my virginity to everyone who wanted to know, I guess. But even to my first boyfriend in college.\u003c/p>\n\u003cp>So I knew that something bad happened and that I should hide it. But I didn't know it was date rape until we as a culture started talking about it. And it was then that I started processing it. But even then, I buried it so deep that I just pretended like it didn't happen. And in a way it didn't because of how deep I buried it. If I don't talk about it, it doesn't exist in my history.\u003c/p>\n\u003cp>\u003cstrong>On writing about the rape in a \u003c/strong>\u003ca href=\"https://www.nytimes.com/2018/09/25/opinion/padma-lakshmi-sexual-assault-rape.html\">\u003cstrong>2018 op-ed\u003c/strong>\u003c/a>\u003cstrong> that was published during Brett Kavanaugh's Supreme Court \u003c/strong>\u003ca href=\"https://www.npr.org/2018/09/08/645497667/the-resistance-at-the-kavanaugh-hearings-more-than-200-arrests\">\u003cstrong>confirmation hearings\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>It was really traumatic. It was very physically and emotionally taxing. I had to go to bed for three days. I didn't leave the house after it was published at all. I remember doing the corrections with the editors as I was going to the opera with my daughter and crying my makeup off as I was reading the edits that the \u003cem>Times\u003c/em> wanted. But that was the last thing I did, was take my daughter to see the opera. And then I stayed home and I stayed in bed because I was shaking. Ripping off a 30-something-year-old Band-Aid is a very violent thing to do to yourself.\u003c/p>\n\u003cp>\u003cstrong>On ending her memoir by thanking her grandparents for giving her a love of books and cooking\u003c/strong>\u003c/p>\n\u003cp>I'm so close to my grandparents because not only did I live with them for that year and a half or two years as a toddler, every summer my mother sent me back for three months to India. So throughout my whole childhood and adolescence, I spent 25 percent of my time in India with them. And my grandmother is a very practical woman and she's not very affectionate. She's not very cuddly like most grandmas are. She grew up in a family with 17 siblings. And so she taught me how to be practical and efficient in the kitchen and how to do things properly. She had a great, great palate and sense of cooking.\u003c/p>\n\u003cp>So I hung around her and at the hem of her sari, I learned about all of these spices and how to use them and what they did, whether you could taste them or not in any dish, because they were used to balance other things, etc. My grandfather was one of the most well-read people I have ever met in my life to this day. He was somebody who quoted [Henry] Wadsworth [Longfellow] verbatim by heart. He loved books. He loved Shakespeare. He loved Americana. He had traveled through America in the '50s and '60s for work, and so he had a real affinity for American culture.\u003c/p>\n\u003cp>So through her, I have my skill as a cook and love of food. And through him, I have my love of books and of being a writer. If you asked me, of all the things I do, if I could say what [I am] in one word, I would say, \"I hope I'm a writer.\"\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>Heidi Saman and Thea Chaloner produced and edited this interview for broadcast. Bridget Bentz, Molly Seavy-Nesper and Beth Novey adapted it for the Web.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 Fresh Air. To see more, visit \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Padma+Lakshmi%2C+Model%2C+Actor+And+TV+Host%2C+Says+Above+All%2C+She%27s+A+Writer&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137769/padma-lakshmi-model-actor-and-tv-host-says-above-all-shes-a-writer","authors":["byline_bayareabites_137769"],"categories":["bayareabites_17082"],"tags":["bayareabites_16673","bayareabites_744","bayareabites_392"],"featImg":"bayareabites_137770","label":"bayareabites"},"bayareabites_137406":{"type":"posts","id":"bayareabites_137406","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137406","score":null,"sort":[1591202734000]},"guestAuthors":[],"slug":"restaurant-owner-whose-business-burned-calls-for-justice-for-george-floyd","title":"Restaurant Owner Whose Business Burned Calls For Justice For George Floyd","publishDate":1591202734,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>On the south side of Minneapolis over the weekend, Safia Munye and her family walk up to the door of what was Mama Safia's Kitchen.\u003c/p>\n\u003cp>A volunteer from the neighborhood walks out onto Lake Street.\u003c/p>\n\u003cp>\"Is this your business?\" she asks.\u003c/p>\n\u003cp>Safia and her daughter Saida Hassan nod silently.\u003c/p>\n\u003cp>\"I'm sorry,\" the woman says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's the first time they've seen it since fiery protests erupted among cries for racial justice and as state troopers in riot gear blocked the road to this street.\u003c/p>\n\u003cp>The walls are charred black, the kitchen reduced to rubble. Glass and water are swimming in puddles as community members around them work to sweep away the destruction.\u003c/p>\n\u003cp>Safia looks around stunned. Hers is one of hundreds of businesses damaged or destroyed in protests on Thursday and Friday night.\u003c/p>\n\u003cp>\"\u003cem>Alhamdulillah\u003c/em>,\" she repeats quietly. Praise God. \"Everyone is safe.\"\u003c/p>\n\u003cp>\"My heart is broken. My mind is broken,\" she says. \"I know I can't come back from this. But this can be replaced. George's life cannot. George's life was more important. That man that got killed in the most inhumane way. I hope he gets justice.\"\u003c/p>\n\u003cp>George Floyd is the African American man who died after a white police officer pinned his neck to the ground with his knee for several minutes last Monday. Protests started in Minneapolis early last week and quickly spread across the country. Floyd's pleading words to the officer, \"I can't breathe,\" are now a \u003ca href=\"https://www.npr.org/2020/05/29/865261916/a-decade-of-watching-black-people-die\">rallying cry\u003c/a> for people protesting the many black people who have died in police custody.\u003c/p>\n\u003cp>Safia, a Somali immigrant, opened the restaurant in December 2018 with her retirement savings. In the midst of the coronavirus pandemic, she closed the restaurant and had to choose between paying for insurance and paying staff. So Safia chose her staff. That means there are no funds to rebuild. A \u003ca href=\"https://www.gofundme.com/f/save-mama-safias-kitchen\">GoFundMe page\u003c/a> has been set up to help the family.\u003c/p>\n\u003cp>This weekend, she had planned to reopen as the city started easing stay-at-home orders. She spent over $4,000 on groceries and cleanup. Now that plan is gone.\u003c/p>\n\u003cp>\"It's not just me,\" she says. \"It's all of Lake Street, all of Minneapolis.\"\u003c/p>\n\u003cp>Her daughter Saida nods. \"This is a city in pain,\" Saida says.\u003c/p>\n\u003cp>Across the street a row of restaurants — all locally owned, black- and immigrant-owned — are all gone. But the library is OK.\u003c/p>\n\u003cp>In the rubble, Saida finds the sign she made for her mother when the restaurant first opened. Against the black ash the wood plaque is pristine. It reads \"Mama Safia's Kitchen. Seasoned with Love.\"\u003c/p>\n\u003cp>\"Because she always cooks with love,\" Saida says. She pulls a few more knickknacks that haven't burned.\u003c/p>\n\u003cp>\"Most of the artifacts here, I got them from Africa,\" she says. \"This one is from Somalia.\"\u003c/p>\n\u003cp>She puts them into a tiny pile of what is salvageable. Outside is a tower of all that is lost.\u003c/p>\n\u003cp>Her sister Bibi Abdullah walks in to help. She finds prayer rugs in the banquet room her mom would rent out for small wedding dinners and religious holidays.\u003c/p>\n\u003cp>\"We can still use these,\" she says. \"We just have to wash them.\"\u003c/p>\n\u003cp>She searches for more things she can save.\u003c/p>\n\u003cp>\"The truth is things like this happen when people feel powerless. Something has to change,\" Bibi says. Her voice catches. Her body seems to vibrate with a mix of anger and sadness.\u003c/p>\n\u003cp>She says she hopes that these demonstrations translate to voters at the polls come November.\u003c/p>\n\u003cp>\"It came to this because we have people that do not care in positions of power and it should not be that way,\" Bibi says.\u003c/p>\n\u003cp>She and her sister start to clear the big debris together.\u003c/p>\n\u003cp>Then Saida leads her mother, Safia, to the kitchen in the back so they can assess the damage. It's a tunnel of charred walls, ash and debris.\u003c/p>\n\u003cp>Safia gets upset and pulls away, speaking to her daughter in Somali.\u003c/p>\n\u003cp>\"I'm sorry, I'm sorry,\" Saida responds in English as her mother walks out.\u003c/p>\n\u003cp>\"She's just saying, 'Why are you bringing me in here? I don't want to see this,' \" Saida says.\u003c/p>\n\u003cp>Saida gets quiet. She stands in the kitchen alone for a moment, staring at the charred walls. Then she joins her family outside where dozens of Minneapolis residents from across the city are working in groups to clear the rubble.\u003c/p>\n\u003cp>With everything unfolding, the pandemic has slipped many people's minds.\u003c/p>\n\u003cp>\"I forgot. Have you seen me shake hands with people?\" Saida shakes her head. \"2020, we hear you, we see you. We went from one crisis to the next. What's next?\"\u003c/p>\n\u003cp>Saida spends every night protesting, but also trying to protect other locally owned stores and restaurants.\u003c/p>\n\u003cp>At night, she cries herself to sleep. She understands the anger and desperation that are leading some to destroy buildings.\u003c/p>\n\u003cp>\"I'm like emotionally torn,\" Saida says. She doesn't want destruction. \"But at the same time, people are crying for help. People are saying, 'Fix this.' \"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She says she hopes, from all of this pain, finally there will be change.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Restaurant+Owner+Whose+Business+Burned+Calls+For+Justice+For+George+Floyd&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Somali immigrant Safia Munye opened the Minneapolis restaurant Mama Safia's Kitchen with her retirement savings. It was destroyed. \"This can be replaced. George's life cannot,\" she says.","status":"publish","parent":0,"modified":1621634221,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":40,"wordCount":876},"headData":{"title":"Restaurant Owner Whose Business Burned Calls For Justice For George Floyd | KQED","description":"Somali immigrant Safia Munye opened the Minneapolis restaurant Mama Safia's Kitchen with her retirement savings. It was destroyed. "This can be replaced. George's life cannot," she says.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137406 https://ww2.kqed.org/bayareabites/?p=137406","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/06/03/restaurant-owner-whose-business-burned-calls-for-justice-for-george-floyd/","disqusTitle":"Restaurant Owner Whose Business Burned Calls For Justice For George Floyd","nprByline":"Leila Fadel | NPR National","nprImageAgency":"Jim Urquhart for NPR","nprStoryId":"866379762","nprApiLink":"http://api.npr.org/query?id=866379762&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2020/06/01/866379762/restaurant-owner-whose-business-burned-calls-for-justice-for-george-floyd?ft=nprml&f=866379762","nprRetrievedStory":"1","nprPubDate":"Mon, 01 Jun 2020 17:24:00 -0400","nprStoryDate":"Mon, 01 Jun 2020 05:00:58 -0400","nprLastModifiedDate":"Mon, 01 Jun 2020 17:24:26 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/wesun/2020/05/20200531_wesun_family_loses_businesses_to_protests.mp3?orgId=1&topicId=1003&d=274&story=866379762&ft=nprml&f=866379762","nprAudioM3u":"http://api.npr.org/m3u/1867384182-cc9fe0.m3u?orgId=1&topicId=1003&d=274&story=866379762&ft=nprml&f=866379762","path":"/bayareabites/137406/restaurant-owner-whose-business-burned-calls-for-justice-for-george-floyd","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/wesun/2020/05/20200531_wesun_family_loses_businesses_to_protests.mp3?orgId=1&topicId=1003&d=274&story=866379762&ft=nprml&f=866379762","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On the south side of Minneapolis over the weekend, Safia Munye and her family walk up to the door of what was Mama Safia's Kitchen.\u003c/p>\n\u003cp>A volunteer from the neighborhood walks out onto Lake Street.\u003c/p>\n\u003cp>\"Is this your business?\" she asks.\u003c/p>\n\u003cp>Safia and her daughter Saida Hassan nod silently.\u003c/p>\n\u003cp>\"I'm sorry,\" the woman says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's the first time they've seen it since fiery protests erupted among cries for racial justice and as state troopers in riot gear blocked the road to this street.\u003c/p>\n\u003cp>The walls are charred black, the kitchen reduced to rubble. Glass and water are swimming in puddles as community members around them work to sweep away the destruction.\u003c/p>\n\u003cp>Safia looks around stunned. Hers is one of hundreds of businesses damaged or destroyed in protests on Thursday and Friday night.\u003c/p>\n\u003cp>\"\u003cem>Alhamdulillah\u003c/em>,\" she repeats quietly. Praise God. \"Everyone is safe.\"\u003c/p>\n\u003cp>\"My heart is broken. My mind is broken,\" she says. \"I know I can't come back from this. But this can be replaced. George's life cannot. George's life was more important. That man that got killed in the most inhumane way. I hope he gets justice.\"\u003c/p>\n\u003cp>George Floyd is the African American man who died after a white police officer pinned his neck to the ground with his knee for several minutes last Monday. Protests started in Minneapolis early last week and quickly spread across the country. Floyd's pleading words to the officer, \"I can't breathe,\" are now a \u003ca href=\"https://www.npr.org/2020/05/29/865261916/a-decade-of-watching-black-people-die\">rallying cry\u003c/a> for people protesting the many black people who have died in police custody.\u003c/p>\n\u003cp>Safia, a Somali immigrant, opened the restaurant in December 2018 with her retirement savings. In the midst of the coronavirus pandemic, she closed the restaurant and had to choose between paying for insurance and paying staff. So Safia chose her staff. That means there are no funds to rebuild. A \u003ca href=\"https://www.gofundme.com/f/save-mama-safias-kitchen\">GoFundMe page\u003c/a> has been set up to help the family.\u003c/p>\n\u003cp>This weekend, she had planned to reopen as the city started easing stay-at-home orders. She spent over $4,000 on groceries and cleanup. Now that plan is gone.\u003c/p>\n\u003cp>\"It's not just me,\" she says. \"It's all of Lake Street, all of Minneapolis.\"\u003c/p>\n\u003cp>Her daughter Saida nods. \"This is a city in pain,\" Saida says.\u003c/p>\n\u003cp>Across the street a row of restaurants — all locally owned, black- and immigrant-owned — are all gone. But the library is OK.\u003c/p>\n\u003cp>In the rubble, Saida finds the sign she made for her mother when the restaurant first opened. Against the black ash the wood plaque is pristine. It reads \"Mama Safia's Kitchen. Seasoned with Love.\"\u003c/p>\n\u003cp>\"Because she always cooks with love,\" Saida says. She pulls a few more knickknacks that haven't burned.\u003c/p>\n\u003cp>\"Most of the artifacts here, I got them from Africa,\" she says. \"This one is from Somalia.\"\u003c/p>\n\u003cp>She puts them into a tiny pile of what is salvageable. Outside is a tower of all that is lost.\u003c/p>\n\u003cp>Her sister Bibi Abdullah walks in to help. She finds prayer rugs in the banquet room her mom would rent out for small wedding dinners and religious holidays.\u003c/p>\n\u003cp>\"We can still use these,\" she says. \"We just have to wash them.\"\u003c/p>\n\u003cp>She searches for more things she can save.\u003c/p>\n\u003cp>\"The truth is things like this happen when people feel powerless. Something has to change,\" Bibi says. Her voice catches. Her body seems to vibrate with a mix of anger and sadness.\u003c/p>\n\u003cp>She says she hopes that these demonstrations translate to voters at the polls come November.\u003c/p>\n\u003cp>\"It came to this because we have people that do not care in positions of power and it should not be that way,\" Bibi says.\u003c/p>\n\u003cp>She and her sister start to clear the big debris together.\u003c/p>\n\u003cp>Then Saida leads her mother, Safia, to the kitchen in the back so they can assess the damage. It's a tunnel of charred walls, ash and debris.\u003c/p>\n\u003cp>Safia gets upset and pulls away, speaking to her daughter in Somali.\u003c/p>\n\u003cp>\"I'm sorry, I'm sorry,\" Saida responds in English as her mother walks out.\u003c/p>\n\u003cp>\"She's just saying, 'Why are you bringing me in here? I don't want to see this,' \" Saida says.\u003c/p>\n\u003cp>Saida gets quiet. She stands in the kitchen alone for a moment, staring at the charred walls. Then she joins her family outside where dozens of Minneapolis residents from across the city are working in groups to clear the rubble.\u003c/p>\n\u003cp>With everything unfolding, the pandemic has slipped many people's minds.\u003c/p>\n\u003cp>\"I forgot. Have you seen me shake hands with people?\" Saida shakes her head. \"2020, we hear you, we see you. We went from one crisis to the next. What's next?\"\u003c/p>\n\u003cp>Saida spends every night protesting, but also trying to protect other locally owned stores and restaurants.\u003c/p>\n\u003cp>At night, she cries herself to sleep. She understands the anger and desperation that are leading some to destroy buildings.\u003c/p>\n\u003cp>\"I'm like emotionally torn,\" Saida says. She doesn't want destruction. \"But at the same time, people are crying for help. People are saying, 'Fix this.' \"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She says she hopes, from all of this pain, finally there will be change.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Restaurant+Owner+Whose+Business+Burned+Calls+For+Justice+For+George+Floyd&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137406/restaurant-owner-whose-business-burned-calls-for-justice-for-george-floyd","authors":["byline_bayareabites_137406"],"categories":["bayareabites_17082","bayareabites_10916"],"tags":["bayareabites_16624","bayareabites_392","bayareabites_16272"],"featImg":"bayareabites_137407","label":"bayareabites"},"bayareabites_136541":{"type":"posts","id":"bayareabites_136541","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136541","score":null,"sort":[1585184332000]},"guestAuthors":[],"slug":"need-help-cooking-through-the-coronavirus-pandemic-chef-amanda-freitag-has-tips","title":"Need Help Cooking Through The Coronavirus Pandemic? Chef Amanda Freitag Has Tips","publishDate":1585184332,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Coronavirus home cooking is now a part of American life.\u003c/p>\n\u003cp>Many restaurants across the U.S. are empty. Grocery store \u003ca href=\"https://www.npr.org/2020/03/18/817920400/empty-grocery-shelves-are-alarming-but-theyre-not-permanent\">shelves are often bare\u003c/a>. And in recent days, amateur cooks have posted about their improvised, less-than-delectable quarantine dinners — dishes including hot dogs with strawberry jam, fish fingers and custard and, as one Twitter user confessed, \u003ca href=\"https://twitter.com/brain_juices/status/1240780833738362885\">microwaved cheese on a plate, with barbecue sauce\u003c/a>.\u003c/p>\n\u003cp>But in case you're clueless in the kitchen during this era of coronavirus, \u003ca href=\"https://www.instagram.com/chefamandaf/?hl=en\">chef and Food Network star Amanda Freitag\u003c/a> has shared some ideas with NPR.\u003c/p>\n\u003cp>\u003cstrong>What are some pantry staples?\u003c/strong>\u003c/p>\n\u003cp>Freitag recommends starting by keeping \"dried things and canned things\" in stock in the kitchen: legumes such as lentils and beans, dried or in cans; quinoa; barley; ground cornmeal for polenta or grits; pasta sauces — and lots of different shapes of pasta.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Don't keep the same shape. We need to mix it up a little bit,\" she says. \"I think they all feel a little different when you cook them.\"\u003c/p>\n\u003cp>And the following:\u003c/p>\n\u003cul>\n\u003cli>Baking staples, including all-purpose flour, white sugar, brown sugar, baking powder and soda, salt, butter and yeast. Also keep stocked up on eggs, for baking and other uses, as well as oils, such as olive and vegetable.\u003c/li>\n\u003cli>Oatmeal and dried fruits that can be turned into granola, along with some nuts and seeds.\u003c/li>\n\u003cli>A freezer loaded with proteins, frozen vegetables and broth, as well as frozen fruits for smoothies and for baked items such as muffins.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Tired yet of rice and beans? \u003c/strong>\u003c/p>\n\u003cp>Try that dish with a twist. Freitag suggests \u003ca href=\"https://cooking.nytimes.com/recipes/1018115-cuban-style-arroz-congri\">Cuban congri\u003c/a>: Start with handfuls of chopped bacon, scallions and onions, as well as some garlic, cumin and olive oil, in a pot.\u003c/p>\n\u003cp>\"Then you put in your beans and your dried rice, and you cook it all together,\" she says. \"It's just a flavor bomb – and it's beautiful. It turns purple-y color.\"\u003c/p>\n\u003cp>She suggests pairing it with a protein for dinner — or try it with a fried egg on top for lunch or breakfast.\u003c/p>\n\u003cp>\u003cstrong>Aside from spices, what else can give things more flavor?\u003c/strong>\u003c/p>\n\u003cp>Freitag suggests trying the briny, salty taste of red or black olives in a jar or a can — or the vinegary punch of capers. There's also bacon, cured meats and pickles.\u003c/p>\n\u003cp>\u003cstrong>What if the only thing the meat department has is corned beef?\u003c/strong>\u003c/p>\n\u003cp>You might have discovered last week that corned beef is all that's there, so that's what you bought. Thank Saint Patrick's Day grocery ordering. Freitag says if you have corned beef in your fridge or freezer, cook it slow on the stove and on low until it's really tender. (She says to cook a 3-pound corned beef at a simmer, covered with water or a water-beer mixture, for 5 hours or until fork tender.)\u003c/p>\n\u003cp>Then use in multiple ways: Go ahead and have your delayed Saint Patrick's Day dinner with potatoes and cabbage. Leftovers can be turned into corned beef hash in the morning, be put in a sandwich for lunch and be added to pasta.\u003c/p>\n\u003cp>For other kinds and cuts of meat you're planning to keep, make sure to portion them into smaller sizes so you don't waste any after thawing.\u003c/p>\n\u003cp>(See the mustard sauce recipe below for something to top onto leftover corned beef.)\u003c/p>\n\u003cp>\u003cstrong>Need ingredient substitutions? Try these.\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>For garlic:\u003c/strong> Substitute onion, scallions or shallots.\u003c/li>\n\u003cli>\u003cstrong>For shallots:\u003c/strong> Spanish onion or onion powder\u003c/li>\n\u003cli>\u003cstrong>For fresh tomatoes: \u003c/strong>tomato paste or canned diced tomatoes\u003c/li>\n\u003cli>\u003cstrong>For scallions:\u003c/strong> either basic onion or a fresh or dried herb like parsley, basil or chives\u003c/li>\n\u003cli>\u003cstrong>For fresh cilantro: \u003c/strong>ground coriander or dried parsley or basil\u003c/li>\n\u003cli>\u003cstrong>For fresh corn: \u003c/strong>frozen or canned corn, peas or edamame\u003c/li>\n\u003cli>\u003cstrong>For jasmine rice: \u003c/strong>any basic white rice or Arborio rice\u003c/li>\n\u003cli>\u003cstrong>For white wine:\u003c/strong> It can always be omitted, or a white wine vinegar can be used (use 1/4 of the amount of wine).\u003c/li>\n\u003cli>\u003cstrong>For eggs:\u003c/strong> Substitute the \u003ca href=\"https://www.thekitchn.com/the-most-magical-egg-replacement-and-how-to-use-it-234588\">liquid that comes from soaking chickpeas\u003c/a>. It's called aquafaba, and \u003ca href=\"https://minimalistbaker.com/a-guide-to-aquafaba/\">you can whip it by hand or in a stand mixer\u003c/a>. \"It whips up just like meringue,\" Freitag says.\u003c/li>\n\u003cli>\u003cstrong>For heavy cream:\u003c/strong> Try coconut milk, and for some recipes, you can even use vanilla ice cream! (That worked for \u003ca href=\"https://www.instagram.com/p/B97wtu7hjTq/\">Freitag's rice pudding recipe\u003c/a> below.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Looking for some simple, easy-to-prepare recipes? Here are a few.\u003c/strong>\u003c/p>\n\u003cp>Freitag suggests these below from her cookbook, \u003cem>The Chef Next Door. \u003c/em>See the list of substitutions above, should you need some.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_136544\" class=\"wp-caption aligncenter\" style=\"max-width: 508px\">\u003cimg class=\"size-full wp-image-136544\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-02_mustard_sauce_3080-002-6abdf62f80c4174bec49bf55d57c6229e7294ffd.jpg\" alt=\"Chef Amanda Freitag's mustard sauce — shown here on a corned beef sandwich.\" width=\"508\" height=\"381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-02_mustard_sauce_3080-002-6abdf62f80c4174bec49bf55d57c6229e7294ffd.jpg 508w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-02_mustard_sauce_3080-002-6abdf62f80c4174bec49bf55d57c6229e7294ffd-160x120.jpg 160w\" sizes=\"(max-width: 508px) 100vw, 508px\">\u003cfigcaption class=\"wp-caption-text\">Chef Amanda Freitag's mustard sauce — shown here on a corned beef sandwich. \u003ccite>(Courtesy of David Malosh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>All-Round Mustard Sauce\u003c/h3>\n\u003cp>\u003cstrong>Makes 2 cups\u003c/strong>\u003c/p>\n\u003cp>5 shallots\u003cbr>\n1/2 cup white wine\u003cbr>\n3 cups heavy cream\u003cbr>\n1/2 cup Dijon mustard\u003cbr>\n1/4 cup grainy mustard\u003cbr>\n1/4 teaspoon kosher salt\u003c/p>\n\u003cp>Directions:\u003c/p>\n\u003cp>Peel and thinly slice the shallots.\u003c/p>\n\u003cp>Simmer shallots and white wine in a small saucepot until dry.\u003c/p>\n\u003cp>Add heavy cream and reduce by half.\u003c/p>\n\u003cp>Use a fine mesh strainer to strain out shallots. Return smooth cream to the pot over low heat.\u003c/p>\n\u003cp>Add both mustards and whisk until smooth.\u003c/p>\n\u003cp>Simmer on low for 5 minutes before serving.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_136542\" class=\"wp-caption aligncenter\" style=\"max-width: 512px\">\u003cimg class=\"size-full wp-image-136542\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-04_corn_salad_0023-002-e50b1d00c4706a528d7b342c1b1f458a9c510ddc.jpg\" alt=\"Freitag says her corn salad — from her book, The Chef Next Door — is a simple dish prepared with mostly pantry items.\" width=\"512\" height=\"384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-04_corn_salad_0023-002-e50b1d00c4706a528d7b342c1b1f458a9c510ddc.jpg 512w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-04_corn_salad_0023-002-e50b1d00c4706a528d7b342c1b1f458a9c510ddc-160x120.jpg 160w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">Freitag says her corn salad — from her book, The Chef Next Door — is a simple dish prepared with mostly pantry items. \u003ccite>(Courtesy of David Malosh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Corn And Black Bean Salad\u003c/h3>\n\u003cp>\u003cstrong>Makes 4 servings\u003c/strong>\u003c/p>\n\u003cp>1 tablespoon canola oil\u003cbr>\n5 ears corn\u003cbr>\n1/4 tsp kosher salt\u003cbr>\n1 cup cooked black beans\u003cbr>\n1/2 cup tomatoes\u003cbr>\n2 tablespoons sliced scallions\u003cbr>\n1/4 cup chopped cilantro\u003cbr>\n1/4 cup lime juice\u003cbr>\npinch of cayenne pepper\u003cbr>\n1/2 cup grapeseed oil\u003c/p>\n\u003cp>Directions:\u003c/p>\n\u003cp>Cut kernels from cobs.\u003c/p>\n\u003cp>Dice the tomatoes.\u003c/p>\n\u003cp>Trim and slice the scallions.\u003c/p>\n\u003cp>Chop the cilantro.\u003c/p>\n\u003cp>Juice the limes.\u003c/p>\n\u003cp>Heat the canola oil in a large, wide sauté pan. Add the corn kernels and sweat over medium-low heat. Season with salt.\u003c/p>\n\u003cp>After a few minutes, once the corn is bright yellow, warmed through and tender, transfer into a large mixing bowl.\u003c/p>\n\u003cp>Add the rest of the ingredients to the sautéed corn and mix well to combine.\u003c/p>\n\u003cp>Allow the salad to sit for a couple of hours before serving.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_136543\" class=\"wp-caption aligncenter\" style=\"max-width: 506px\">\u003cimg class=\"size-full wp-image-136543\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-09_rice_pudding_2594-cd72ca1a5b86e5abc9f55782cf25dc74810d215f.jpg\" alt=\"Chef Amanda Freitag's rice pudding is a simple comfort food that's easy to prepare.\" width=\"506\" height=\"380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-09_rice_pudding_2594-cd72ca1a5b86e5abc9f55782cf25dc74810d215f.jpg 506w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-09_rice_pudding_2594-cd72ca1a5b86e5abc9f55782cf25dc74810d215f-160x120.jpg 160w\" sizes=\"(max-width: 506px) 100vw, 506px\">\u003cfigcaption class=\"wp-caption-text\">Chef Amanda Freitag's rice pudding is a simple comfort food that's easy to prepare. \u003ccite>(Courtesy of David Malosh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Rice Pudding\u003c/h3>\n\u003cp>\u003cstrong>Makes 4-6 servings\u003c/strong>\u003c/p>\n\u003cp>1 cup jasmine rice\u003cbr>\n10 cardamom pods, optional (or substitute 2 cinnamon sticks)\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 teaspoon salt\u003cbr>\n4 cups milk, plus 1/2 cup to finish\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n1/4 cup heavy cream\u003c/p>\n\u003cp>Directions:\u003c/p>\n\u003cp>Add just enough water (approximately 2 cups) to cover the rice in a medium saucepot, and bring to a simmer, cooking until completely tender.\u003c/p>\n\u003cp>Add cardamom, sugar, salt and 4 cups of milk to the cooked rice. Simmer over low heat, occasionally stirring to prevent the rice from sticking, until all the milk is absorbed, about 40 minutes.\u003c/p>\n\u003cp>Finish the pudding by adding the remaining 1/2 cup milk, vanilla and cream.\u003c/p>\n\u003cp>Transfer the pudding to a glass bowl, and chill in the refrigerator before serving.\u003c/p>\n\u003cp>If you want to make individual servings, transfer the pudding into ceramic ramekins or glass dishes before placing in fridge.\u003c/p>\n\u003cp>No matter in what container you store the pudding while cooling, make sure you place a piece of plastic wrap flush on the surface of the pudding to prevent a skin from forming.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Serve with whipped cream or a dusting of cinnamon.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"https://www.npr.org\">NPR\u003c/a>.\u003c/div>\n\n","blocks":[],"excerpt":"Many quarantined Americans are cooking like crazy — but what if you're clueless in the kitchen? Chef Amanda Freitag has some tips on pantry stocking, alternative spicing and ingredient substitutions.","status":"publish","parent":0,"modified":1585184332,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":54,"wordCount":1256},"headData":{"title":"Need Help Cooking Through The Coronavirus Pandemic? Chef Amanda Freitag Has Tips | KQED","description":"Many quarantined Americans are cooking like crazy — but what if you're clueless in the kitchen? Chef Amanda Freitag has some tips on pantry stocking, alternative spicing and ingredient substitutions.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136541 https://ww2.kqed.org/bayareabites/?p=136541","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/03/25/need-help-cooking-through-the-coronavirus-pandemic-chef-amanda-freitag-has-tips/","disqusTitle":"Need Help Cooking Through The Coronavirus Pandemic? Chef Amanda Freitag Has Tips","nprByline":"Heidi Glenn","nprImageAgency":"Courtesy of David Malosh","nprStoryId":"820207565","nprApiLink":"http://api.npr.org/query?id=820207565&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2020/03/25/820207565/need-help-cooking-through-the-coronavirus-pandemic-chef-amanda-freitag-has-tips?ft=nprml&f=820207565","nprRetrievedStory":"1","nprPubDate":"Wed, 25 Mar 2020 13:50:00 -0400","nprStoryDate":"Wed, 25 Mar 2020 05:03:00 -0400","nprLastModifiedDate":"Wed, 25 Mar 2020 13:50:20 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2020/03/20200325_me_need_help_cooking_through_the_coronavirus_pandemic_chef_amanda_freitag_has_tips.mp3?orgId=1&topicId=1053&aggIds=812054919&d=430&p=3&story=820207565&ft=nprml&f=820207565","nprAudioM3u":"http://api.npr.org/m3u/1821285254-35d3f9.m3u?orgId=1&topicId=1053&aggIds=812054919&d=430&p=3&story=820207565&ft=nprml&f=820207565","path":"/bayareabites/136541/need-help-cooking-through-the-coronavirus-pandemic-chef-amanda-freitag-has-tips","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2020/03/20200325_me_need_help_cooking_through_the_coronavirus_pandemic_chef_amanda_freitag_has_tips.mp3?orgId=1&topicId=1053&aggIds=812054919&d=430&p=3&story=820207565&ft=nprml&f=820207565","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Coronavirus home cooking is now a part of American life.\u003c/p>\n\u003cp>Many restaurants across the U.S. are empty. Grocery store \u003ca href=\"https://www.npr.org/2020/03/18/817920400/empty-grocery-shelves-are-alarming-but-theyre-not-permanent\">shelves are often bare\u003c/a>. And in recent days, amateur cooks have posted about their improvised, less-than-delectable quarantine dinners — dishes including hot dogs with strawberry jam, fish fingers and custard and, as one Twitter user confessed, \u003ca href=\"https://twitter.com/brain_juices/status/1240780833738362885\">microwaved cheese on a plate, with barbecue sauce\u003c/a>.\u003c/p>\n\u003cp>But in case you're clueless in the kitchen during this era of coronavirus, \u003ca href=\"https://www.instagram.com/chefamandaf/?hl=en\">chef and Food Network star Amanda Freitag\u003c/a> has shared some ideas with NPR.\u003c/p>\n\u003cp>\u003cstrong>What are some pantry staples?\u003c/strong>\u003c/p>\n\u003cp>Freitag recommends starting by keeping \"dried things and canned things\" in stock in the kitchen: legumes such as lentils and beans, dried or in cans; quinoa; barley; ground cornmeal for polenta or grits; pasta sauces — and lots of different shapes of pasta.\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>\"Don't keep the same shape. We need to mix it up a little bit,\" she says. \"I think they all feel a little different when you cook them.\"\u003c/p>\n\u003cp>And the following:\u003c/p>\n\u003cul>\n\u003cli>Baking staples, including all-purpose flour, white sugar, brown sugar, baking powder and soda, salt, butter and yeast. Also keep stocked up on eggs, for baking and other uses, as well as oils, such as olive and vegetable.\u003c/li>\n\u003cli>Oatmeal and dried fruits that can be turned into granola, along with some nuts and seeds.\u003c/li>\n\u003cli>A freezer loaded with proteins, frozen vegetables and broth, as well as frozen fruits for smoothies and for baked items such as muffins.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Tired yet of rice and beans? \u003c/strong>\u003c/p>\n\u003cp>Try that dish with a twist. Freitag suggests \u003ca href=\"https://cooking.nytimes.com/recipes/1018115-cuban-style-arroz-congri\">Cuban congri\u003c/a>: Start with handfuls of chopped bacon, scallions and onions, as well as some garlic, cumin and olive oil, in a pot.\u003c/p>\n\u003cp>\"Then you put in your beans and your dried rice, and you cook it all together,\" she says. \"It's just a flavor bomb – and it's beautiful. It turns purple-y color.\"\u003c/p>\n\u003cp>She suggests pairing it with a protein for dinner — or try it with a fried egg on top for lunch or breakfast.\u003c/p>\n\u003cp>\u003cstrong>Aside from spices, what else can give things more flavor?\u003c/strong>\u003c/p>\n\u003cp>Freitag suggests trying the briny, salty taste of red or black olives in a jar or a can — or the vinegary punch of capers. There's also bacon, cured meats and pickles.\u003c/p>\n\u003cp>\u003cstrong>What if the only thing the meat department has is corned beef?\u003c/strong>\u003c/p>\n\u003cp>You might have discovered last week that corned beef is all that's there, so that's what you bought. Thank Saint Patrick's Day grocery ordering. Freitag says if you have corned beef in your fridge or freezer, cook it slow on the stove and on low until it's really tender. (She says to cook a 3-pound corned beef at a simmer, covered with water or a water-beer mixture, for 5 hours or until fork tender.)\u003c/p>\n\u003cp>Then use in multiple ways: Go ahead and have your delayed Saint Patrick's Day dinner with potatoes and cabbage. Leftovers can be turned into corned beef hash in the morning, be put in a sandwich for lunch and be added to pasta.\u003c/p>\n\u003cp>For other kinds and cuts of meat you're planning to keep, make sure to portion them into smaller sizes so you don't waste any after thawing.\u003c/p>\n\u003cp>(See the mustard sauce recipe below for something to top onto leftover corned beef.)\u003c/p>\n\u003cp>\u003cstrong>Need ingredient substitutions? Try these.\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>For garlic:\u003c/strong> Substitute onion, scallions or shallots.\u003c/li>\n\u003cli>\u003cstrong>For shallots:\u003c/strong> Spanish onion or onion powder\u003c/li>\n\u003cli>\u003cstrong>For fresh tomatoes: \u003c/strong>tomato paste or canned diced tomatoes\u003c/li>\n\u003cli>\u003cstrong>For scallions:\u003c/strong> either basic onion or a fresh or dried herb like parsley, basil or chives\u003c/li>\n\u003cli>\u003cstrong>For fresh cilantro: \u003c/strong>ground coriander or dried parsley or basil\u003c/li>\n\u003cli>\u003cstrong>For fresh corn: \u003c/strong>frozen or canned corn, peas or edamame\u003c/li>\n\u003cli>\u003cstrong>For jasmine rice: \u003c/strong>any basic white rice or Arborio rice\u003c/li>\n\u003cli>\u003cstrong>For white wine:\u003c/strong> It can always be omitted, or a white wine vinegar can be used (use 1/4 of the amount of wine).\u003c/li>\n\u003cli>\u003cstrong>For eggs:\u003c/strong> Substitute the \u003ca href=\"https://www.thekitchn.com/the-most-magical-egg-replacement-and-how-to-use-it-234588\">liquid that comes from soaking chickpeas\u003c/a>. It's called aquafaba, and \u003ca href=\"https://minimalistbaker.com/a-guide-to-aquafaba/\">you can whip it by hand or in a stand mixer\u003c/a>. \"It whips up just like meringue,\" Freitag says.\u003c/li>\n\u003cli>\u003cstrong>For heavy cream:\u003c/strong> Try coconut milk, and for some recipes, you can even use vanilla ice cream! (That worked for \u003ca href=\"https://www.instagram.com/p/B97wtu7hjTq/\">Freitag's rice pudding recipe\u003c/a> below.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Looking for some simple, easy-to-prepare recipes? Here are a few.\u003c/strong>\u003c/p>\n\u003cp>Freitag suggests these below from her cookbook, \u003cem>The Chef Next Door. \u003c/em>See the list of substitutions above, should you need some.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_136544\" class=\"wp-caption aligncenter\" style=\"max-width: 508px\">\u003cimg class=\"size-full wp-image-136544\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-02_mustard_sauce_3080-002-6abdf62f80c4174bec49bf55d57c6229e7294ffd.jpg\" alt=\"Chef Amanda Freitag's mustard sauce — shown here on a corned beef sandwich.\" width=\"508\" height=\"381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-02_mustard_sauce_3080-002-6abdf62f80c4174bec49bf55d57c6229e7294ffd.jpg 508w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-02_mustard_sauce_3080-002-6abdf62f80c4174bec49bf55d57c6229e7294ffd-160x120.jpg 160w\" sizes=\"(max-width: 508px) 100vw, 508px\">\u003cfigcaption class=\"wp-caption-text\">Chef Amanda Freitag's mustard sauce — shown here on a corned beef sandwich. \u003ccite>(Courtesy of David Malosh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>All-Round Mustard Sauce\u003c/h3>\n\u003cp>\u003cstrong>Makes 2 cups\u003c/strong>\u003c/p>\n\u003cp>5 shallots\u003cbr>\n1/2 cup white wine\u003cbr>\n3 cups heavy cream\u003cbr>\n1/2 cup Dijon mustard\u003cbr>\n1/4 cup grainy mustard\u003cbr>\n1/4 teaspoon kosher salt\u003c/p>\n\u003cp>Directions:\u003c/p>\n\u003cp>Peel and thinly slice the shallots.\u003c/p>\n\u003cp>Simmer shallots and white wine in a small saucepot until dry.\u003c/p>\n\u003cp>Add heavy cream and reduce by half.\u003c/p>\n\u003cp>Use a fine mesh strainer to strain out shallots. Return smooth cream to the pot over low heat.\u003c/p>\n\u003cp>Add both mustards and whisk until smooth.\u003c/p>\n\u003cp>Simmer on low for 5 minutes before serving.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_136542\" class=\"wp-caption aligncenter\" style=\"max-width: 512px\">\u003cimg class=\"size-full wp-image-136542\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-04_corn_salad_0023-002-e50b1d00c4706a528d7b342c1b1f458a9c510ddc.jpg\" alt=\"Freitag says her corn salad — from her book, The Chef Next Door — is a simple dish prepared with mostly pantry items.\" width=\"512\" height=\"384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-04_corn_salad_0023-002-e50b1d00c4706a528d7b342c1b1f458a9c510ddc.jpg 512w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-04_corn_salad_0023-002-e50b1d00c4706a528d7b342c1b1f458a9c510ddc-160x120.jpg 160w\" sizes=\"(max-width: 512px) 100vw, 512px\">\u003cfigcaption class=\"wp-caption-text\">Freitag says her corn salad — from her book, The Chef Next Door — is a simple dish prepared with mostly pantry items. \u003ccite>(Courtesy of David Malosh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Corn And Black Bean Salad\u003c/h3>\n\u003cp>\u003cstrong>Makes 4 servings\u003c/strong>\u003c/p>\n\u003cp>1 tablespoon canola oil\u003cbr>\n5 ears corn\u003cbr>\n1/4 tsp kosher salt\u003cbr>\n1 cup cooked black beans\u003cbr>\n1/2 cup tomatoes\u003cbr>\n2 tablespoons sliced scallions\u003cbr>\n1/4 cup chopped cilantro\u003cbr>\n1/4 cup lime juice\u003cbr>\npinch of cayenne pepper\u003cbr>\n1/2 cup grapeseed oil\u003c/p>\n\u003cp>Directions:\u003c/p>\n\u003cp>Cut kernels from cobs.\u003c/p>\n\u003cp>Dice the tomatoes.\u003c/p>\n\u003cp>Trim and slice the scallions.\u003c/p>\n\u003cp>Chop the cilantro.\u003c/p>\n\u003cp>Juice the limes.\u003c/p>\n\u003cp>Heat the canola oil in a large, wide sauté pan. Add the corn kernels and sweat over medium-low heat. Season with salt.\u003c/p>\n\u003cp>After a few minutes, once the corn is bright yellow, warmed through and tender, transfer into a large mixing bowl.\u003c/p>\n\u003cp>Add the rest of the ingredients to the sautéed corn and mix well to combine.\u003c/p>\n\u003cp>Allow the salad to sit for a couple of hours before serving.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_136543\" class=\"wp-caption aligncenter\" style=\"max-width: 506px\">\u003cimg class=\"size-full wp-image-136543\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-09_rice_pudding_2594-cd72ca1a5b86e5abc9f55782cf25dc74810d215f.jpg\" alt=\"Chef Amanda Freitag's rice pudding is a simple comfort food that's easy to prepare.\" width=\"506\" height=\"380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-09_rice_pudding_2594-cd72ca1a5b86e5abc9f55782cf25dc74810d215f.jpg 506w, https://ww2.kqed.org/app/uploads/sites/24/2020/03/ch-09_rice_pudding_2594-cd72ca1a5b86e5abc9f55782cf25dc74810d215f-160x120.jpg 160w\" sizes=\"(max-width: 506px) 100vw, 506px\">\u003cfigcaption class=\"wp-caption-text\">Chef Amanda Freitag's rice pudding is a simple comfort food that's easy to prepare. \u003ccite>(Courtesy of David Malosh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Rice Pudding\u003c/h3>\n\u003cp>\u003cstrong>Makes 4-6 servings\u003c/strong>\u003c/p>\n\u003cp>1 cup jasmine rice\u003cbr>\n10 cardamom pods, optional (or substitute 2 cinnamon sticks)\u003cbr>\n1/2 cup sugar\u003cbr>\n1/4 teaspoon salt\u003cbr>\n4 cups milk, plus 1/2 cup to finish\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n1/4 cup heavy cream\u003c/p>\n\u003cp>Directions:\u003c/p>\n\u003cp>Add just enough water (approximately 2 cups) to cover the rice in a medium saucepot, and bring to a simmer, cooking until completely tender.\u003c/p>\n\u003cp>Add cardamom, sugar, salt and 4 cups of milk to the cooked rice. Simmer over low heat, occasionally stirring to prevent the rice from sticking, until all the milk is absorbed, about 40 minutes.\u003c/p>\n\u003cp>Finish the pudding by adding the remaining 1/2 cup milk, vanilla and cream.\u003c/p>\n\u003cp>Transfer the pudding to a glass bowl, and chill in the refrigerator before serving.\u003c/p>\n\u003cp>If you want to make individual servings, transfer the pudding into ceramic ramekins or glass dishes before placing in fridge.\u003c/p>\n\u003cp>No matter in what container you store the pudding while cooling, make sure you place a piece of plastic wrap flush on the surface of the pudding to prevent a skin from forming.\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>Serve with whipped cream or a dusting of cinnamon.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"https://www.npr.org\">NPR\u003c/a>.\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136541/need-help-cooking-through-the-coronavirus-pandemic-chef-amanda-freitag-has-tips","authors":["byline_bayareabites_136541"],"categories":["bayareabites_63","bayareabites_10916"],"tags":["bayareabites_16549","bayareabites_392","bayareabites_16272","bayareabites_16530","bayareabites_16560","bayareabites_14738","bayareabites_16559"],"featImg":"bayareabites_136542","label":"bayareabites"},"bayareabites_136311":{"type":"posts","id":"bayareabites_136311","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136311","score":null,"sort":[1582073721000]},"guestAuthors":[],"slug":"the-modern-mocktail-3-distinctive-nonalcoholic-drink-recipes","title":"The Modern Mocktail: 3 Distinctive Nonalcoholic Drink Recipes","publishDate":1582073721,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Just because you're not drinking alcohol doesn't mean you have to stick to seltzer water. However you describe them—mocktails, low-ABV, zero-proof—a well-crafted nonalcoholic drink can make a night out a lot more pleasant if you're abstaining from alcohol.\u003c/p>\n\u003cp>And if you're hosting a party, having an intriguing booze-free option is often welcome—both by drinkers and nondrinkers. We offer you three options in the video below.\u003c/p>\n\u003cp>After doing a deep dive on \u003ca href=\"https://www.npr.org/2020/01/02/781673495/6-ways-to-take-a-break-from-drinking\">how to take a break from drinking\u003c/a> for dry January, \u003cem>Life Kit\u003c/em> wanted to learn more about crafting beverages that can compete with traditional cocktails in complexity and taste.\u003c/p>\n\u003cp>We caught up with Nicole Hassoun and Thy Parra of \u003ca href=\"https://www.cocktailcurations.com/about\">Cocktail Curations\u003c/a>, a startup that creates and curates craft cocktails for events, offers training in mixology and operates as a flavor lab. They shared three of their zero-proof recipes (see them listed below) that demonstrate some basic tenants of mixology.\u003c/p>\n\u003cp>Plus, they showed us how to smoke a glass! (You'll have to watch the video for that.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/wck-j8kGvGM\u003c/p>\n\u003chr>\n\u003ch2>\u003cstrong>Mixology Takeaways \u003c/strong>\u003c/h2>\n\u003cp>1. Complexity is key — a drink should satisfy different taste buds: salty, sweet, sour and bitter.\u003c/p>\n\u003cp>2. Shake it like you mean it — this traps air in the drink, giving it a lighter body.\u003c/p>\n\u003cp>3. Bubbles add dimension — when bubbles pop on your tongue, your brain equates that feeling with the drink being cold.\u003c/p>\n\u003cp>4. Drinking begins with aroma — before you sip, you smell. So doing things to increase a beverage's aroma (like smoking the glass) can make the drink appeal to more of your senses.\u003c/p>\n\u003cp>5. Cold drinks feel more viscous — shaking a drink with ice or serving it on the rocks can actually make the liquid feel thicker when you're drinking it.\u003c/p>\n\u003chr>\n\u003ch2>Recipes\u003c/h2>\n\u003cp>\u003cimg class=\"aligncenter wp-image-136314 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-800x450.jpg\" alt=\"How to make a nonalcoholic version of a Tom Collins.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch3>\u003cstrong>Botanical Water Collins\u003c/strong>\u003c/h3>\n\u003cp>1.5 oz. botanical water*\u003c/p>\n\u003cp>1 oz. fresh lemon juice\u003c/p>\n\u003cp>1 oz. simple syrup (this can be regular simple or spiced up any way you choose!)\u003c/p>\n\u003cp>Pinch of sea salt\u003c/p>\n\u003cp>Sparkling water\u003c/p>\n\u003cp>*Botanical water: You can make a substitute for botanical water at home. Simply infuse filtered water with citrus, fresh herbs and botanicals in your fridge for at least eight hours, and then strain the solids out. This adds depth and complexity to any beverage.\u003c/p>\n\u003cp>In a shaker over ice, combine botanical water, lemon juice, simple syrup and salt. Shake until cold. Strain into a Collins glass over ice. Top with sparkling water.\u003c/p>\n\u003cp>If you want to finish off your drink with a garnish, thinly slice the fruit of your choice — pear and pineapple work well — brush the sliced fruit with simple syrup and bake on the lowest setting (usually 200 F) for 2-3 hours.\u003c/p>\n\u003chr>\n\u003ch6>\u003cimg class=\"aligncenter wp-image-136316 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-800x450.jpg\" alt=\"How to make basil fennel tonic water, a savory and complex tonic that works well in low-abv beverages.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h6>\n\u003ch3>\u003cstrong>Basil Fennel Tonic Water\u003c/strong>\u003c/h3>\n\u003cp>4 cups water\u003c/p>\n\u003cp>1/2 cup sugar\u003c/p>\n\u003cp>2 tsp. cinchona bark — Hassoun recommends buying organic \"cut and sifted\" cinchona bark online\u003c/p>\n\u003cp>1 tsp. citric acid\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>½ medium bulb fennel (chopped)\u003c/p>\n\u003cp>4-6 oz. fresh basil (leaves only)\u003c/p>\n\u003cp>Bring 4 cups of water to a boil. Add the citric acid, cinchona bark, sugar, salt and basil leaves in a pot and bring to a boil. Add the fennel and stir to combine. Continue to boil for 2 minutes and remove from heat. Allow to cool and strain using a fine mesh strainer. Store in a bottle of your choice in the fridge for up to two weeks.\u003c/p>\n\u003cp>A simple way to use this tonic:\u003c/p>\n\u003cp>Over ice, fill half of glass with tonic and top with sparkling water.\u003c/p>\n\u003chr>\n\u003ch6>\u003cimg class=\"aligncenter wp-image-136317 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-800x450.jpg\" alt=\"How to make a kombucha-based cocktail, a refreshing and simple low-ABV beverage.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h6>\n\u003ch3>\u003cstrong>Kombucha cocktail\u003c/strong>\u003c/h3>\n\u003cp>2 oz. of your favorite kombucha (note that kombucha has trace amounts of alcohol; ginger beer makes a good substitute if you're completely avoiding alcohol.)\u003c/p>\n\u003cp>1 oz. fresh pineapple juice (or any fresh juice you want to explore. Don't hesitate to get funky.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Stir kombucha and juice together over ice and strain into your favorite glass. Garnish.\u003c/p>\n\u003chr>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"//www.npr.org\">NPR\u003c/a>.\u003c/div>\n\n","blocks":[],"excerpt":"How to make three nonalcoholic cocktails that will have your guests asking for another round. Also, learn some basic tenets of what makes a delicious mixed drink (with or without alcohol).","status":"publish","parent":0,"modified":1582073721,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":664},"headData":{"title":"The Modern Mocktail: 3 Distinctive Nonalcoholic Drink Recipes | KQED","description":"How to make three nonalcoholic cocktails that will have your guests asking for another round. Also, learn some basic tenets of what makes a delicious mixed drink (with or without alcohol).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136311 https://ww2.kqed.org/bayareabites/?p=136311","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/18/the-modern-mocktail-3-distinctive-nonalcoholic-drink-recipes/","disqusTitle":"The Modern Mocktail: 3 Distinctive Nonalcoholic Drink Recipes","nprByline":"Becky Harlan, NPR's The Salt","nprImageAgency":"CJ Riculan/NPR","nprStoryId":"800949670","nprApiLink":"http://api.npr.org/query?id=800949670&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2020/01/31/800949670/the-modern-mocktail-three-distinctive-nonalcoholic-drink-recipes?ft=nprml&f=800949670","nprRetrievedStory":"1","nprPubDate":"Fri, 31 Jan 2020 12:07:00 -0500","nprStoryDate":"Fri, 31 Jan 2020 06:02:29 -0500","nprLastModifiedDate":"Fri, 31 Jan 2020 12:07:50 -0500","path":"/bayareabites/136311/the-modern-mocktail-3-distinctive-nonalcoholic-drink-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just because you're not drinking alcohol doesn't mean you have to stick to seltzer water. However you describe them—mocktails, low-ABV, zero-proof—a well-crafted nonalcoholic drink can make a night out a lot more pleasant if you're abstaining from alcohol.\u003c/p>\n\u003cp>And if you're hosting a party, having an intriguing booze-free option is often welcome—both by drinkers and nondrinkers. We offer you three options in the video below.\u003c/p>\n\u003cp>After doing a deep dive on \u003ca href=\"https://www.npr.org/2020/01/02/781673495/6-ways-to-take-a-break-from-drinking\">how to take a break from drinking\u003c/a> for dry January, \u003cem>Life Kit\u003c/em> wanted to learn more about crafting beverages that can compete with traditional cocktails in complexity and taste.\u003c/p>\n\u003cp>We caught up with Nicole Hassoun and Thy Parra of \u003ca href=\"https://www.cocktailcurations.com/about\">Cocktail Curations\u003c/a>, a startup that creates and curates craft cocktails for events, offers training in mixology and operates as a flavor lab. They shared three of their zero-proof recipes (see them listed below) that demonstrate some basic tenants of mixology.\u003c/p>\n\u003cp>Plus, they showed us how to smoke a glass! (You'll have to watch the video for that.)\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>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wck-j8kGvGM'\n title='//www.youtube.com/embed/wck-j8kGvGM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003chr>\n\u003ch2>\u003cstrong>Mixology Takeaways \u003c/strong>\u003c/h2>\n\u003cp>1. Complexity is key — a drink should satisfy different taste buds: salty, sweet, sour and bitter.\u003c/p>\n\u003cp>2. Shake it like you mean it — this traps air in the drink, giving it a lighter body.\u003c/p>\n\u003cp>3. Bubbles add dimension — when bubbles pop on your tongue, your brain equates that feeling with the drink being cold.\u003c/p>\n\u003cp>4. Drinking begins with aroma — before you sip, you smell. So doing things to increase a beverage's aroma (like smoking the glass) can make the drink appeal to more of your senses.\u003c/p>\n\u003cp>5. Cold drinks feel more viscous — shaking a drink with ice or serving it on the rocks can actually make the liquid feel thicker when you're drinking it.\u003c/p>\n\u003chr>\n\u003ch2>Recipes\u003c/h2>\n\u003cp>\u003cimg class=\"aligncenter wp-image-136314 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-800x450.jpg\" alt=\"How to make a nonalcoholic version of a Tom Collins.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/botanicalwatercollins1_wide-eb12467674ed2a7b92a954d2123a4cd33465ff6c-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003ch3>\u003cstrong>Botanical Water Collins\u003c/strong>\u003c/h3>\n\u003cp>1.5 oz. botanical water*\u003c/p>\n\u003cp>1 oz. fresh lemon juice\u003c/p>\n\u003cp>1 oz. simple syrup (this can be regular simple or spiced up any way you choose!)\u003c/p>\n\u003cp>Pinch of sea salt\u003c/p>\n\u003cp>Sparkling water\u003c/p>\n\u003cp>*Botanical water: You can make a substitute for botanical water at home. Simply infuse filtered water with citrus, fresh herbs and botanicals in your fridge for at least eight hours, and then strain the solids out. This adds depth and complexity to any beverage.\u003c/p>\n\u003cp>In a shaker over ice, combine botanical water, lemon juice, simple syrup and salt. Shake until cold. Strain into a Collins glass over ice. Top with sparkling water.\u003c/p>\n\u003cp>If you want to finish off your drink with a garnish, thinly slice the fruit of your choice — pear and pineapple work well — brush the sliced fruit with simple syrup and bake on the lowest setting (usually 200 F) for 2-3 hours.\u003c/p>\n\u003chr>\n\u003ch6>\u003cimg class=\"aligncenter wp-image-136316 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-800x450.jpg\" alt=\"How to make basil fennel tonic water, a savory and complex tonic that works well in low-abv beverages.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/basil-fennel-tonic-water1_wide-be3020e629e9d122594f66ca700a542db97ad845-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h6>\n\u003ch3>\u003cstrong>Basil Fennel Tonic Water\u003c/strong>\u003c/h3>\n\u003cp>4 cups water\u003c/p>\n\u003cp>1/2 cup sugar\u003c/p>\n\u003cp>2 tsp. cinchona bark — Hassoun recommends buying organic \"cut and sifted\" cinchona bark online\u003c/p>\n\u003cp>1 tsp. citric acid\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>½ medium bulb fennel (chopped)\u003c/p>\n\u003cp>4-6 oz. fresh basil (leaves only)\u003c/p>\n\u003cp>Bring 4 cups of water to a boil. Add the citric acid, cinchona bark, sugar, salt and basil leaves in a pot and bring to a boil. Add the fennel and stir to combine. Continue to boil for 2 minutes and remove from heat. Allow to cool and strain using a fine mesh strainer. Store in a bottle of your choice in the fridge for up to two weeks.\u003c/p>\n\u003cp>A simple way to use this tonic:\u003c/p>\n\u003cp>Over ice, fill half of glass with tonic and top with sparkling water.\u003c/p>\n\u003chr>\n\u003ch6>\u003cimg class=\"aligncenter wp-image-136317 size-medium\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-800x450.jpg\" alt=\"How to make a kombucha-based cocktail, a refreshing and simple low-ABV beverage.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/01/kombucha-cocktail-1_wide-439d746729002c6b20a3b472f6c5c54907081d61-1-1020x574.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/h6>\n\u003ch3>\u003cstrong>Kombucha cocktail\u003c/strong>\u003c/h3>\n\u003cp>2 oz. of your favorite kombucha (note that kombucha has trace amounts of alcohol; ginger beer makes a good substitute if you're completely avoiding alcohol.)\u003c/p>\n\u003cp>1 oz. fresh pineapple juice (or any fresh juice you want to explore. Don't hesitate to get funky.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Stir kombucha and juice together over ice and strain into your favorite glass. Garnish.\u003c/p>\n\u003chr>\n\u003cdiv class=\"fullattribution\">Copyright 2020 \u003ca href=\"//www.npr.org\">NPR\u003c/a>.\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136311/the-modern-mocktail-3-distinctive-nonalcoholic-drink-recipes","authors":["byline_bayareabites_136311"],"categories":["bayareabites_13306","bayareabites_1844","bayareabites_10916"],"tags":["bayareabites_16534","bayareabites_89","bayareabites_9710","bayareabites_16535","bayareabites_16533","bayareabites_392","bayareabites_14738","bayareabites_10921","bayareabites_12890"],"featImg":"bayareabites_136309","label":"bayareabites"},"bayareabites_115179":{"type":"posts","id":"bayareabites_115179","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115179","score":null,"sort":[1486675417000]},"guestAuthors":[],"slug":"amid-travel-ban-debate-chefs-and-food-brands-take-a-stand-on-immigration","title":"Amid Travel Ban Debate, Chefs And Food Brands Take A Stand On Immigration","publishDate":1486675417,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/02/20170208_atc_sanctuary_restaurants.mp3\u003c/p>\n\u003cp>Customers who walked through the door of \u003ca href=\"http://www.everymanespresso.com/about/\">Everyman Espresso\u003c/a>, a cafe in New York's East Village, last weekend got a pitch at the check-out counter to support a fundraiser to help defend immigrants.\u003c/p>\n\u003cp>\"We're donating 5 percent [of our proceeds] to the ACLU in response to the \u003ca href=\"http://www.npr.org/2017/01/31/512439121/trumps-executive-order-on-immigration-annotated'\">travel ban\u003c/a>,\" Eric Grimm, a manager at the cafe, explained.\u003c/p>\n\u003cp>Grimm was referring to the executive order issued by President Trump restricting people from seven majority-Muslim countries from entering the U.S.\u003c/p>\n\u003cp>Over 800 cafes around the country \u003ca href=\"http://sprudge.com/a-nationwide-coffee-fundraiser-for-the-aclu-115163.html\">participated \u003c/a>in the weekend fundraiser, which was the brainchild of \u003ca href=\"http://sprudge.com/\">Sprudge\u003c/a>, a coffee publication and event organizer. Organizers say at least $400,000 was raised — though only two-thirds of the cafes have reported their tallies, so they expect that number to keep rising.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I think it speaks to the wider moment we're in right now,\" Jordan Michelman of Sprudge told us.\u003c/p>\n\u003cp>It's a way of saying \"immigrants are welcome here,\" says Sam Penix, the owner of Everyman Espresso. Penix says he wants to remind people that \"we're a nation of immigrants, a city of immigrants.\" And restaurants and cafes depend on immigrants as employees, too.\u003c/p>\n\u003cp>The food industry is often the on-ramp to employment for immigrants. An estimated one in four restaurant workers are foreign-born, according to an analysis done by \u003ca href=\"http://www.rocunited.org/\" target=\"_blank\" rel=\"noopener\">Restaurant Opportunities Centers United\u003c/a> using data from the Census' American Community Survey for 2015.\u003c/p>\n\u003cp>And the vast \u003ca href=\"https://www.ers.usda.gov/topics/farm-economy/farm-labor/background.aspx#migrationpatterns\">majority\u003c/a> of farm workers are immigrants, many of whom are in the U.S. without legal authorization.\u003c/p>\n\u003cp>The U.S. food supply depends on immigrants. Ben Hall, a chef and co-owner of the Russell Street Deli in Detroit, says lots of people don't realize this. \"We can't run a business without labor,\" says Hall.\u003c/p>\n\u003cp>Hall has designated his deli as a\u003ca href=\"http://rocunited.org/2017/01/sanctuary-restaurants-movement-launches-promote-hate-discrimination-free-workplaces/\"> sanctuary restaurant\u003c/a>, which is a nationwide movement aimed at promoting discrimination-free workplaces and helping protect workers from discriminatory acts based on their immigration status, gender, religion or other factors.\u003c/p>\n\u003cp>It's not just independent cafes and restaurants speaking up. Big brands have jumped in, too.\u003c/p>\n\u003cp>Just After President Trump's travel ban was announced, Starbucks' CEO Howard Schultz \u003ca href=\"https://news.starbucks.com/news/living-our-values-in-uncertain-times\">wrote\u003c/a> to all his employees assuring them \"we are doing everything possible to support and help\" employees who are impacted by the travel ban. For example, Starbucks is offering free legal advice to employees with questions about immigration status. And the company announced plans to hire 10,000 refugees over the next five years.\u003c/p>\n\u003cfigure id=\"attachment_115181\" class=\"wp-caption aligncenter\" style=\"max-width: 1131px\">\u003cimg class=\"size-full wp-image-115181\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880.jpe\" alt=\"Owner Sam Penix (left) talks with manager Eric Grimm at the Everyday Espresso cafe.\" width=\"1131\" height=\"754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880.jpe 1131w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-160x107.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-800x533.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-768x512.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-1020x680.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-960x640.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-240x160.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-375x250.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-520x347.jpe 520w\" sizes=\"(max-width: 1131px) 100vw, 1131px\">\u003cfigcaption class=\"wp-caption-text\">Owner Sam Penix (left) talks with manager Eric Grimm at the Everyday Espresso cafe. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The CEO of PepsiCo, Indra Nooyi, who is foreign-born, sent an email to her employees after the travel ban was announced. \"We are an incredibly diverse organization, comprised of men and women from all walks of life and every corner of the globe — including the countries impacted by this new policy,\" Nooyi wrote. Her email affirmed the value of diversity. \"PepsiCo remains a place where everyone feels welcome and anyone can succeed. These are values we will never abandon,\" Nooyi wrote. She pledged to remain \"steadfastly committed to the safety, security and well-being of all our associates.\"\u003c/p>\n\u003cp>As food companies decide how and whether to weigh in, some brands are finding that speaking up for immigrants and inclusion is good for business.\u003c/p>\n\u003cp>\"This is a very important time and we really want to be part of this conversation,\" says \u003ca href=\"https://www.linkedin.com/in/sepanta-bagherpour-8427496\">Sepanta Bagherpour\u003c/a>, director of marketing at Nando's Peri-Peri, a chicken restaurant chain. (He's South African.) The company is currently promoting its Everyone Is Welcome campaign.\u003c/p>\n\u003cp>Nando's has 38 restaurants in the U.S. and 1,200 internationally. When I walked by one of the Washington, D.C., locations, I noticed a big, bold sign in the storefront window that read:\u003c/p>\n\u003cp>\"Nando's Peri-Peri is an immigrant employing, gay loving, Muslim respecting, racism opposing, equal paying, multi-cultural restaurant.\"\u003c/p>\n\u003cp>Bagherpour says the Nando's brand — which began in South Africa in the waning days of apartheid — is built on social commentary. And he says this campaign has been good for business. The company says that traffic and sales have jumped compared to the same time last year.\u003c/p>\n\u003cp>But taking sides in this national conversation has its risks.\u003c/p>\n\u003cp>\"We've definitely seen push back,\" says Russell Street Deli's Ben Hall. After he was featured in a national business story on the sanctuary restaurant movement, he was slammed on social media.\u003c/p>\n\u003cp>There were comments such as: \"I'll never ever eat in your restaurant,\" and \"I only want my food [to be] made by an American.\"\u003c/p>\n\u003cp>Hall says he was taken aback, but he realizes this conversation elicits strong feelings on both sides. And, in the end, despite the negative comments on social media, his deli has been more crowded than usual for this time of year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"From pledges to hire refugees to fundraisers for the ACLU, food businesses large and small are getting vocal about their support for immigrants in the wake of President Trump's new policies.","status":"publish","parent":0,"modified":1552435747,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":848},"headData":{"title":"Amid Travel Ban Debate, Chefs And Food Brands Take A Stand On Immigration | KQED","description":"From pledges to hire refugees to fundraisers for the ACLU, food businesses large and small are getting vocal about their support for immigrants in the wake of President Trump's new policies.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"115179 https://ww2.kqed.org/bayareabites/?p=115179","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/09/amid-travel-ban-debate-chefs-and-food-brands-take-a-stand-on-immigration/","disqusTitle":"Amid Travel Ban Debate, Chefs And Food Brands Take A Stand On Immigration","source":"Politics, Activism, Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","nprImageCredit":"Allison Aubrey","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"NPR","nprStoryId":"514133875","nprApiLink":"http://api.npr.org/query?id=514133875&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/02/08/514133875/amid-travel-ban-debate-chefs-and-food-brands-take-a-stand-on-immigration?ft=nprml&f=514133875","nprRetrievedStory":"1","nprPubDate":"Thu, 09 Feb 2017 00:07:00 -0500","nprStoryDate":"Wed, 08 Feb 2017 16:59:00 -0500","nprLastModifiedDate":"Thu, 09 Feb 2017 00:07:43 -0500","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/02/20170208_atc_sanctuary_restaurants.mp3?orgId=1&topicId=1006&d=247&p=2&story=514133875&t=progseg&e=514065942&seg=3&ft=nprml&f=514133875","nprAudioM3u":"http://api.npr.org/m3u/1514177848-a298e0.m3u?orgId=1&topicId=1006&d=247&p=2&story=514133875&t=progseg&e=514065942&seg=3&ft=nprml&f=514133875","audioTrackLength":248,"path":"/bayareabites/115179/amid-travel-ban-debate-chefs-and-food-brands-take-a-stand-on-immigration","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/02/20170208_atc_sanctuary_restaurants.mp3?orgId=1&topicId=1006&d=247&p=2&story=514133875&t=progseg&e=514065942&seg=3&ft=nprml&f=514133875","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/02/20170208_atc_sanctuary_restaurants.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Customers who walked through the door of \u003ca href=\"http://www.everymanespresso.com/about/\">Everyman Espresso\u003c/a>, a cafe in New York's East Village, last weekend got a pitch at the check-out counter to support a fundraiser to help defend immigrants.\u003c/p>\n\u003cp>\"We're donating 5 percent [of our proceeds] to the ACLU in response to the \u003ca href=\"http://www.npr.org/2017/01/31/512439121/trumps-executive-order-on-immigration-annotated'\">travel ban\u003c/a>,\" Eric Grimm, a manager at the cafe, explained.\u003c/p>\n\u003cp>Grimm was referring to the executive order issued by President Trump restricting people from seven majority-Muslim countries from entering the U.S.\u003c/p>\n\u003cp>Over 800 cafes around the country \u003ca href=\"http://sprudge.com/a-nationwide-coffee-fundraiser-for-the-aclu-115163.html\">participated \u003c/a>in the weekend fundraiser, which was the brainchild of \u003ca href=\"http://sprudge.com/\">Sprudge\u003c/a>, a coffee publication and event organizer. Organizers say at least $400,000 was raised — though only two-thirds of the cafes have reported their tallies, so they expect that number to keep rising.\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>\"I think it speaks to the wider moment we're in right now,\" Jordan Michelman of Sprudge told us.\u003c/p>\n\u003cp>It's a way of saying \"immigrants are welcome here,\" says Sam Penix, the owner of Everyman Espresso. Penix says he wants to remind people that \"we're a nation of immigrants, a city of immigrants.\" And restaurants and cafes depend on immigrants as employees, too.\u003c/p>\n\u003cp>The food industry is often the on-ramp to employment for immigrants. An estimated one in four restaurant workers are foreign-born, according to an analysis done by \u003ca href=\"http://www.rocunited.org/\" target=\"_blank\" rel=\"noopener\">Restaurant Opportunities Centers United\u003c/a> using data from the Census' American Community Survey for 2015.\u003c/p>\n\u003cp>And the vast \u003ca href=\"https://www.ers.usda.gov/topics/farm-economy/farm-labor/background.aspx#migrationpatterns\">majority\u003c/a> of farm workers are immigrants, many of whom are in the U.S. without legal authorization.\u003c/p>\n\u003cp>The U.S. food supply depends on immigrants. Ben Hall, a chef and co-owner of the Russell Street Deli in Detroit, says lots of people don't realize this. \"We can't run a business without labor,\" says Hall.\u003c/p>\n\u003cp>Hall has designated his deli as a\u003ca href=\"http://rocunited.org/2017/01/sanctuary-restaurants-movement-launches-promote-hate-discrimination-free-workplaces/\"> sanctuary restaurant\u003c/a>, which is a nationwide movement aimed at promoting discrimination-free workplaces and helping protect workers from discriminatory acts based on their immigration status, gender, religion or other factors.\u003c/p>\n\u003cp>It's not just independent cafes and restaurants speaking up. Big brands have jumped in, too.\u003c/p>\n\u003cp>Just After President Trump's travel ban was announced, Starbucks' CEO Howard Schultz \u003ca href=\"https://news.starbucks.com/news/living-our-values-in-uncertain-times\">wrote\u003c/a> to all his employees assuring them \"we are doing everything possible to support and help\" employees who are impacted by the travel ban. For example, Starbucks is offering free legal advice to employees with questions about immigration status. And the company announced plans to hire 10,000 refugees over the next five years.\u003c/p>\n\u003cfigure id=\"attachment_115181\" class=\"wp-caption aligncenter\" style=\"max-width: 1131px\">\u003cimg class=\"size-full wp-image-115181\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880.jpe\" alt=\"Owner Sam Penix (left) talks with manager Eric Grimm at the Everyday Espresso cafe.\" width=\"1131\" height=\"754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880.jpe 1131w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-160x107.jpe 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-800x533.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-768x512.jpe 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-1020x680.jpe 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-960x640.jpe 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-240x160.jpe 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-375x250.jpe 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/img_8339.jpg_slide-b148252dc57e67310791a5e547297f1ceb180880-520x347.jpe 520w\" sizes=\"(max-width: 1131px) 100vw, 1131px\">\u003cfigcaption class=\"wp-caption-text\">Owner Sam Penix (left) talks with manager Eric Grimm at the Everyday Espresso cafe. \u003ccite>(Allison Aubrey/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The CEO of PepsiCo, Indra Nooyi, who is foreign-born, sent an email to her employees after the travel ban was announced. \"We are an incredibly diverse organization, comprised of men and women from all walks of life and every corner of the globe — including the countries impacted by this new policy,\" Nooyi wrote. Her email affirmed the value of diversity. \"PepsiCo remains a place where everyone feels welcome and anyone can succeed. These are values we will never abandon,\" Nooyi wrote. She pledged to remain \"steadfastly committed to the safety, security and well-being of all our associates.\"\u003c/p>\n\u003cp>As food companies decide how and whether to weigh in, some brands are finding that speaking up for immigrants and inclusion is good for business.\u003c/p>\n\u003cp>\"This is a very important time and we really want to be part of this conversation,\" says \u003ca href=\"https://www.linkedin.com/in/sepanta-bagherpour-8427496\">Sepanta Bagherpour\u003c/a>, director of marketing at Nando's Peri-Peri, a chicken restaurant chain. (He's South African.) The company is currently promoting its Everyone Is Welcome campaign.\u003c/p>\n\u003cp>Nando's has 38 restaurants in the U.S. and 1,200 internationally. When I walked by one of the Washington, D.C., locations, I noticed a big, bold sign in the storefront window that read:\u003c/p>\n\u003cp>\"Nando's Peri-Peri is an immigrant employing, gay loving, Muslim respecting, racism opposing, equal paying, multi-cultural restaurant.\"\u003c/p>\n\u003cp>Bagherpour says the Nando's brand — which began in South Africa in the waning days of apartheid — is built on social commentary. And he says this campaign has been good for business. The company says that traffic and sales have jumped compared to the same time last year.\u003c/p>\n\u003cp>But taking sides in this national conversation has its risks.\u003c/p>\n\u003cp>\"We've definitely seen push back,\" says Russell Street Deli's Ben Hall. After he was featured in a national business story on the sanctuary restaurant movement, he was slammed on social media.\u003c/p>\n\u003cp>There were comments such as: \"I'll never ever eat in your restaurant,\" and \"I only want my food [to be] made by an American.\"\u003c/p>\n\u003cp>Hall says he was taken aback, but he realizes this conversation elicits strong feelings on both sides. And, in the end, despite the negative comments on social media, his deli has been more crowded than usual for this time of year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115179/amid-travel-ban-debate-chefs-and-food-brands-take-a-stand-on-immigration","authors":["byline_bayareabites_115179"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_2035"],"tags":["bayareabites_10995","bayareabites_11497","bayareabites_392"],"featImg":"bayareabites_115180","label":"source_bayareabites_115179"},"bayareabites_62896":{"type":"posts","id":"bayareabites_62896","meta":{"index":"posts_1591205157","site":"bayareabites","id":"62896","score":null,"sort":[1370452639000]},"guestAuthors":[],"slug":"pizza-delivering-drones-dominos-gives-it-a-shot","title":"Pizza-Delivering Drones? Domino's Gives It A Shot","publishDate":1370452639,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_62898\" class=\"wp-caption aligncenter\" style=\"max-width: 637px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/dominos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/dominos.jpg\" alt=\"Introducing the Domino's DomiCopter!\" width=\"637\" height=\"348\" class=\"size-full wp-image-62898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Introducing the Domino's DomiCopter!\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/06/05/188838679/the-last-word-in-business\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130605_me_10.mp3\"] \u003c/p>\n\u003cp>Domino's Pizza has developed a prototype for aerial pizza delivery. A promotional video follows a custom-built, remote-controlled helicopter as it soars above the countryside carrying two large pizzas. But aviation rules make it unlikely that drone delivery will arrive anytime soon. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=on4DRTUvst0]\n\u003c/p>\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Domino's Pizza has developed a prototype for aerial pizza delivery. A promotional video follows a custom-built, remote-controlled helicopter as it soars above the countryside carrying two large pizzas. But aviation rules make it unlikely that drone delivery will arrive anytime soon.","status":"publish","parent":0,"modified":1370452639,"stats":{"hasAudio":true,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":84},"headData":{"title":"Pizza-Delivering Drones? Domino's Gives It A Shot | KQED","description":"Domino's Pizza has developed a prototype for aerial pizza delivery. A promotional video follows a custom-built, remote-controlled helicopter as it soars above the countryside carrying two large pizzas. But aviation rules make it unlikely that drone delivery will arrive anytime soon.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"62896 http://blogs.kqed.org/bayareabites/?p=62896","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/05/pizza-delivering-drones-dominos-gives-it-a-shot/","disqusTitle":"Pizza-Delivering Drones? Domino's Gives It A Shot","nprStoryId":"188838679","nprApiLink":"http://api.npr.org/query?id=188838679&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/06/05/188838679/the-last-word-in-business?ft=3&f=188838679","nprRetrievedStory":"1","nprPubDate":"Wed, 05 Jun 2013 10:58:00 -0400","nprStoryDate":"Wed, 05 Jun 2013 04:00:00 -0400","nprLastModifiedDate":"Wed, 05 Jun 2013 10:58:57 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130605_me_10.mp3?orgId=1&topicId=1006&ft=3&f=188838679","nprAudioM3u":"http://api.npr.org/m3u/1188841796-ee0ad6.m3u?orgId=1&topicId=1006&ft=3&f=188838679","path":"/bayareabites/62896/pizza-delivering-drones-dominos-gives-it-a-shot","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130605_me_10.mp3?orgId=1&topicId=1006&ft=3&f=188838679","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62898\" class=\"wp-caption aligncenter\" style=\"max-width: 637px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/dominos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/dominos.jpg\" alt=\"Introducing the Domino's DomiCopter!\" width=\"637\" height=\"348\" class=\"size-full wp-image-62898\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Introducing the Domino's DomiCopter!\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/06/05/188838679/the-last-word-in-business\">Morning Edition\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/me/2013/06/20130605_me_10.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Domino's Pizza has developed a prototype for aerial pizza delivery. A promotional video follows a custom-built, remote-controlled helicopter as it soars above the countryside carrying two large pizzas. But aviation rules make it unlikely that drone delivery will arrive anytime soon. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/on4DRTUvst0'\n title='//www.youtube.com/embed/on4DRTUvst0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/p>\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/62896/pizza-delivering-drones-dominos-gives-it-a-shot","authors":["5403"],"categories":["bayareabites_4084","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_2258","bayareabites_11776","bayareabites_11777","bayareabites_11778","bayareabites_392","bayareabites_443"],"featImg":"bayareabites_62898","label":"bayareabites"},"bayareabites_57047":{"type":"posts","id":"bayareabites_57047","meta":{"index":"posts_1591205157","site":"bayareabites","id":"57047","score":null,"sort":[1361313478000]},"guestAuthors":[],"slug":"kqeds-forum-study-links-alcohol-to-cancer-deaths","title":"KQED's Forum: Study Links Alcohol to Cancer Deaths","publishDate":1361313478,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_57053\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BoozeShelf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BoozeShelf.jpg\" alt=\"Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-57053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201302190900\">KQED's Forum Original Broadcast\u003c/a>:\u003cbr>\nTuesday, Feb 19, 2013 -- 9:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/02/20130219aforum.mp3\"] \u003c/p>\n\u003cp>A new study finds that even moderate alcohol consumption can increase the risk of cancer-related death. KQED's Forum hears from one of the study's authors, who says alcohol is responsible for 20,000 cancer deaths every year. But the study is not without controversy. Some researchers say alcohol may have certain health benefits, and that it's risky to advocate total abstinence. Forum looks at the mechanism by which alcohol may increase cancer death. Should you give up booze altogether?\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Christina Clarke, research scientist at the \u003ca href=\"http://www.cpic.org/site/c.skI0L6MKJpE/b.5730233/k.A600/Cancer_Prevention.htm\">Cancer Prevention Institute of California\u003c/a> (CPIC)\u003c/li>\n\u003cli>Curt Ellison, Scientific Co-Director, \u003ca href=\"http://www.bu.edu/alcohol-forum/\">International Scientific Forum on Alcohol Research\u003c/a>\u003c/li>\n\u003cli>Thomas Greenfield, center director and scientific director for the \u003ca href=\"http://www.arg.org/\">Alcohol Research Group at the Public Health Institute\u003c/a>, and one of study's authors\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ajph.aphapublications.org/doi/abs/10.2105/AJPH.2012.301199\">Study from American Journal of Public Health\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.phi.org/news-events/411/drinking-causes-35-of-cancer-deaths-more-than-from-melanoma-new-study-finds\">Drinking Causes 3.5% of Cancer Deaths : Public Health Institute\u003c/a> \u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"A new study finds that even moderate alcohol consumption can increase the risk of cancer-related death. KQED's Forum hears from one of the study's authors, who says alcohol is responsible for 20,000 cancer deaths every year. But the study is not without controversy. Some researchers say alcohol may have certain health benefits, and that it's risky to advocate total abstinence. Forum looks at the mechanism by which alcohol may increase cancer death. Should you give up booze altogether?","status":"publish","parent":0,"modified":1361850124,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":183},"headData":{"title":"KQED's Forum: Study Links Alcohol to Cancer Deaths | KQED","description":"A new study finds that even moderate alcohol consumption can increase the risk of cancer-related death. KQED's Forum hears from one of the study's authors, who says alcohol is responsible for 20,000 cancer deaths every year. But the study is not without controversy. Some researchers say alcohol may have certain health benefits, and that it's risky to advocate total abstinence. Forum looks at the mechanism by which alcohol may increase cancer death. Should you give up booze altogether?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"57047 http://blogs.kqed.org/bayareabites/?p=57047","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/19/kqeds-forum-study-links-alcohol-to-cancer-deaths/","disqusTitle":"KQED's Forum: Study Links Alcohol to Cancer Deaths","path":"/bayareabites/57047/kqeds-forum-study-links-alcohol-to-cancer-deaths","audioUrl":"http://www.kqed.org/.stream/anon/radio/forum/2013/02/20130219aforum.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57053\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BoozeShelf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BoozeShelf.jpg\" alt=\"Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-57053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201302190900\">KQED's Forum Original Broadcast\u003c/a>:\u003cbr>\nTuesday, Feb 19, 2013 -- 9:00 AM\u003cbr>\n \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://www.kqed.org/.stream/anon/radio/forum/2013/02/20130219aforum.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>A new study finds that even moderate alcohol consumption can increase the risk of cancer-related death. KQED's Forum hears from one of the study's authors, who says alcohol is responsible for 20,000 cancer deaths every year. But the study is not without controversy. Some researchers say alcohol may have certain health benefits, and that it's risky to advocate total abstinence. Forum looks at the mechanism by which alcohol may increase cancer death. Should you give up booze altogether?\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Christina Clarke, research scientist at the \u003ca href=\"http://www.cpic.org/site/c.skI0L6MKJpE/b.5730233/k.A600/Cancer_Prevention.htm\">Cancer Prevention Institute of California\u003c/a> (CPIC)\u003c/li>\n\u003cli>Curt Ellison, Scientific Co-Director, \u003ca href=\"http://www.bu.edu/alcohol-forum/\">International Scientific Forum on Alcohol Research\u003c/a>\u003c/li>\n\u003cli>Thomas Greenfield, center director and scientific director for the \u003ca href=\"http://www.arg.org/\">Alcohol Research Group at the Public Health Institute\u003c/a>, and one of study's authors\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ajph.aphapublications.org/doi/abs/10.2105/AJPH.2012.301199\">Study from American Journal of Public Health\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.phi.org/news-events/411/drinking-causes-35-of-cancer-deaths-more-than-from-melanoma-new-study-finds\">Drinking Causes 3.5% of Cancer Deaths : Public Health Institute\u003c/a> \u003c/li>\n\u003c/ul>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/57047/kqeds-forum-study-links-alcohol-to-cancer-deaths","authors":["5014"],"categories":["bayareabites_301","bayareabites_1244","bayareabites_1245","bayareabites_45","bayareabites_2035","bayareabites_34","bayareabites_119"],"tags":["bayareabites_8359","bayareabites_8360","bayareabites_11213","bayareabites_11015","bayareabites_635","bayareabites_1325","bayareabites_1326","bayareabites_392","bayareabites_10921"],"featImg":"bayareabites_57053","label":"bayareabites"},"bayareabites_709":{"type":"posts","id":"bayareabites_709","meta":{"index":"posts_1591205157","site":"bayareabites","id":"709","score":null,"sort":[1187972580000]},"guestAuthors":[],"slug":"brini-maxwell-drag-queen-of-domesticity","title":"Brini Maxwell: Drag Queen of Domesticity","publishDate":1187972580,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rs3rxtqa1aI/AAAAAAAAACc/yUkhgjweyhQ/s1600-h/brinimaxwell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rs3rxtqa1aI/AAAAAAAAACc/yUkhgjweyhQ/s320/brinimaxwell.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I wish I'd thought of that little tag line, but I didn't.\u003c/p>\n\u003cp>Sometimes, I think I spend far too much time sitting in front of my computer. Instead of doing something beneficial to myself, like exercising or cleaning my refrigerator, I troll sites like \u003ca href=\"http://www.neatorama.com/\">neatorama\u003c/a> and \u003ca href=\"http://www.thesuperficial.com/\">thesuperficial.com\u003c/a>. I've wasted hours online staring at folks making shadow puppets, shuddering over videos of people with unspeakable deformities, and chiding myself for trying to understand someone as crazy as that former Mouseketeer, Brittany Spears. You never saw Annette getting into that kind of trouble. No way.\u003c/p>\n\u003cp>Fortunately, there is an occasional payoff to my time investment. Enter \u003ca href=\"http://www.brinimaxwell.com/\">Brini Maxwell\u003c/a>.\u003c/p>\n\u003cp>I have no idea how she got onto my computer screen, but I am very glad she did. Full of chat, recipes and household tips, Maxwell calls upon the spirits of domestic icons past like Donna Reed and Florence Henderson yet manages to steer clear of mere caricature. As graceful as Dina Merrill (whose delicious strawberry pancakes seem like a slap in the face to her Post cereal heiress mother) and more helpful than Josephine the Plumber, I think she defies comparison, which might suit Maxwell just fine, especially when the occasional attempt has been made to label her the \"new\" Martha Stewart. As she told \u003ca href=\"http://findarticles.com/p/articles/mi_m1589/is_2004_June_22/ai_n6146750\">The Advocate\u003c/a> in 2004:\u003c/p>\n\u003cblockquote>\u003cp> \"I don't consider myself the next Martha Stewart, I consider myself the next Sue Ann Nivens! I just think it's like comparing apples and oranges. We talk to different types of people--my audience tends to be very urban, and I think that Martha's audience is more suburban.\"\u003c/p>\u003c/blockquote>\n\u003cp>I don't see how anyone with such an impressive collection of vintage cookware (not to mention her inexhaustible wardrobe) could be accused of being a \"new\" anything. And anyone who uses Sue Ann Nivens as a role model is aces in my book.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's a teaser for the episode Meatloaf a la Janet Leigh...\u003c/p>\n\u003cp>\u003cembed src=\"http://www.youtube.com/v/QJntR6DNzfI\" height=\"321\" width=\"390\">\u003c/embed>\u003c/p>\n\u003cp>Swedish meatballs, deviled eggs and bridge sandwiches? You'll find out how to make them along with advice on how to maximize your urban living (and entertaining) potential-- on a budget. It's a \"how to\" show delivered by a \"can do\" gal-- fortunately one with more than a teaspoon of wit and a hell of a lot of style. I can't wait to try out her recipe for Crown Roast of Cheese.\u003c/p>\n\u003cp>Brini Maxwell (created by actor Ben Sander, by the way) has been wildly popular for years in New York-- I've never claimed cutting edge. I just feel that, given the appalling social skills I've witnessed among certain communities in this city, San Francisco needs a good dose of her-- like, immediately. Think of this as a public service announcement.\u003c/p>\n\u003cp>I just subscribed to her \u003ca href=\"http://www.npr.org/rss/podcast/podcast_detail.php?siteid=5183208\">NPR video podcast\u003c/a>, so I won't miss a thing. I suggest some of you do, too. And I mean now. You know who you are.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now why didn't you think of that?\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1207787756,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":503},"headData":{"title":"Brini Maxwell: Drag Queen of Domesticity | KQED","description":"I wish I'd thought of that little tag line, but I didn't. Sometimes, I think I spend far too much time sitting in front of my computer. Instead of doing something beneficial to myself, like exercising or cleaning my refrigerator, I troll sites like neatorama and thesuperficial.com. I've wasted hours online staring at folks making","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"709 http://blogs.kqed.org/bayareabites/2007/08/24/brini-maxwell-drag-queen-of-domesticity/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/08/24/brini-maxwell-drag-queen-of-domesticity/","disqusTitle":"Brini Maxwell: Drag Queen of Domesticity","path":"/bayareabites/709/brini-maxwell-drag-queen-of-domesticity","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rs3rxtqa1aI/AAAAAAAAACc/yUkhgjweyhQ/s1600-h/brinimaxwell.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/Rs3rxtqa1aI/AAAAAAAAACc/yUkhgjweyhQ/s320/brinimaxwell.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I wish I'd thought of that little tag line, but I didn't.\u003c/p>\n\u003cp>Sometimes, I think I spend far too much time sitting in front of my computer. Instead of doing something beneficial to myself, like exercising or cleaning my refrigerator, I troll sites like \u003ca href=\"http://www.neatorama.com/\">neatorama\u003c/a> and \u003ca href=\"http://www.thesuperficial.com/\">thesuperficial.com\u003c/a>. I've wasted hours online staring at folks making shadow puppets, shuddering over videos of people with unspeakable deformities, and chiding myself for trying to understand someone as crazy as that former Mouseketeer, Brittany Spears. You never saw Annette getting into that kind of trouble. No way.\u003c/p>\n\u003cp>Fortunately, there is an occasional payoff to my time investment. Enter \u003ca href=\"http://www.brinimaxwell.com/\">Brini Maxwell\u003c/a>.\u003c/p>\n\u003cp>I have no idea how she got onto my computer screen, but I am very glad she did. Full of chat, recipes and household tips, Maxwell calls upon the spirits of domestic icons past like Donna Reed and Florence Henderson yet manages to steer clear of mere caricature. As graceful as Dina Merrill (whose delicious strawberry pancakes seem like a slap in the face to her Post cereal heiress mother) and more helpful than Josephine the Plumber, I think she defies comparison, which might suit Maxwell just fine, especially when the occasional attempt has been made to label her the \"new\" Martha Stewart. As she told \u003ca href=\"http://findarticles.com/p/articles/mi_m1589/is_2004_June_22/ai_n6146750\">The Advocate\u003c/a> in 2004:\u003c/p>\n\u003cblockquote>\u003cp> \"I don't consider myself the next Martha Stewart, I consider myself the next Sue Ann Nivens! I just think it's like comparing apples and oranges. We talk to different types of people--my audience tends to be very urban, and I think that Martha's audience is more suburban.\"\u003c/p>\u003c/blockquote>\n\u003cp>I don't see how anyone with such an impressive collection of vintage cookware (not to mention her inexhaustible wardrobe) could be accused of being a \"new\" anything. And anyone who uses Sue Ann Nivens as a role model is aces in my book.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's a teaser for the episode Meatloaf a la Janet Leigh...\u003c/p>\n\u003cp>\u003cembed src=\"http://www.youtube.com/v/QJntR6DNzfI\" height=\"321\" width=\"390\">\u003c/embed>\u003c/p>\n\u003cp>Swedish meatballs, deviled eggs and bridge sandwiches? You'll find out how to make them along with advice on how to maximize your urban living (and entertaining) potential-- on a budget. It's a \"how to\" show delivered by a \"can do\" gal-- fortunately one with more than a teaspoon of wit and a hell of a lot of style. I can't wait to try out her recipe for Crown Roast of Cheese.\u003c/p>\n\u003cp>Brini Maxwell (created by actor Ben Sander, by the way) has been wildly popular for years in New York-- I've never claimed cutting edge. I just feel that, given the appalling social skills I've witnessed among certain communities in this city, San Francisco needs a good dose of her-- like, immediately. Think of this as a public service announcement.\u003c/p>\n\u003cp>I just subscribed to her \u003ca href=\"http://www.npr.org/rss/podcast/podcast_detail.php?siteid=5183208\">NPR video podcast\u003c/a>, so I won't miss a thing. I suggest some of you do, too. And I mean now. You know who you are.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Now why didn't you think of that?\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/709/brini-maxwell-drag-queen-of-domesticity","authors":["5017"],"categories":["bayareabites_752"],"tags":["bayareabites_391","bayareabites_52","bayareabites_392","bayareabites_393"],"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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You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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