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As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_119570":{"type":"posts","id":"bayareabites_119570","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119570","score":null,"sort":[1501710476000]},"guestAuthors":[],"slug":"oh-snap-scientists-are-turning-peoples-food-photos-into-recipes","title":"Oh, Snap! Scientists Are Turning People's Food Photos Into Recipes","publishDate":1501710476,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>When someone posts a photo of food on social media, do you get cranky? Is it because you just don't care what other people are eating? Or is it because they're enjoying an herb-and-garlic crusted halibut at a seaside restaurant while you sit at your computer with a slice of two-day-old pizza?\u003c/p>\n\u003cp>Maybe you'd like to have what they're having, but don't know how to make it. If only there were a way to get their recipe without commenting on the photo.\u003c/p>\n\u003cp>Researchers at the Massachusetts Institute of Technology's \u003ca href=\"https://www.csail.mit.edu/\">Computer Science and Artificial Intelligence Laboratory\u003c/a> (CSAIL) would like that for you, too. That's why they're creating an artificial neural network — a computer system modeled after the human brain — to examine those photos and break them down into recipes.\u003c/p>\n\u003cp>The growth of the Internet has supported the ability to collect and publish several large-scale datasets, allowing for great advances in the field of artificial intelligence (AI), says Javier Marin, a postdoctoral research associate at CSAIL and co-author of \u003ca href=\"http://im2recipe.csail.mit.edu/im2recipe.pdf\">a paper\u003c/a> published this July at the Conference on Computer Vision and Pattern Recognition in Honolulu.\u003c/p>\n\u003cp>\"However, when it comes to food, there was not any large-scale dataset available in the research community until now,\" Marin says. \"There was a clear need to better understand people's eating habits and dietary preferences.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To do this, researchers have been feeding the computer pairs of photos and their corresponding recipes — about 800,000 of them. The AI network, called Recipe 1M, chews on all of that for a while, learning patterns and connections between the ingredients in the recipes and the photos of food.\u003c/p>\n\u003cp>\"What we've developed is a novel machine learning model that powers an app. The \u003ca href=\"http://tuesday.csail.mit.edu:4242/\">demo\u003c/a> that you see is just a pretty interface to that model,\" says Nicholas Hynes, an MIT graduate student at CSAIL who also co-authored the paper.\u003c/p>\n\u003cp>You, too, can try out this interface, called \u003ca href=\"http://tuesday.csail.mit.edu:4242/\">Pic2Recipe\u003c/a>. To use it, just upload your food photo. The computer will analyze it and retrieve a recipe from a collection of test recipes that best matches your image.\u003c/p>\n\u003cp>It usually works pretty well, although it can miss an ingredient or two sometimes. Take for example, this \u003ca href=\"https://www.youtube.com/watch?v=qp5yOfcBXq0\">video\u003c/a>, in which the MIT team uploads a photo of sugar cookies.\u003c/p>\n\u003cp>https://youtu.be/qp5yOfcBXq0\u003c/p>\n\u003cp>\"The app took the image, figured out what was in it and how it was prepared, and gave us the recipe that it thinks was most likely to have produced the image,\" says Hynes.\u003c/p>\n\u003cp>Pic2Recipe did correctly identify eight out of the 11 ingredients. And it did accurately find a recipe for sugar cookies. Alas, it missed the icing.\u003c/p>\n\u003cp>But the program doesn't need to visually recognize every ingredient in the photo to find an accurate recipe.\u003c/p>\n\u003cp>\"Just like a human, it can infer the presence of invisible, homogenized or obscured ingredients using context. For instance, if I see a green colored soup, it probably contains peas — and most definitely salt!\" says Hynes. \"When the model finds the best match, it's really taking a holistic view of the entire image or the entire recipe. That's part of why the model is interesting: It learns a lot about recipes in a very unstructured way.\"\u003c/p>\n\u003cp>But as with every new technology, there are some kinks to work out.\u003c/p>\n\u003cp>The current model sometimes has trouble making fine distinctions between similar recipes, Hynes says. \"For instance, it may detect a ham sandwich as pastrami or not recognize that brioche contains milk and egg. We're still actively improving the vision portion of the model.\"\u003c/p>\n\u003cp>Another issue, Hynes says, is that the current model has no explicit knowledge of basic concepts like flavor and texture. \"Without this, it might replace one ingredient with another because they're used in similar contexts, but, doing so would significantly alter this dish,\" Hynes says. \"For example, there are two very similar Korean fermented ingredients called \u003cem>gochujang\u003c/em> and \u003cem>doenjang\u003c/em>, but the former is spicy and sweet while the latter is savory and salty.\" \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>There are other refinements to be made, such as how to recognize an ingredient as diced, chopped or sliced. Or how to tell the difference between different types of mushrooms or tomatoes.\u003c/p>\n\u003cp>And when a reporter at \u003ca href=\"https://www.theverge.com/tldr/2017/7/20/16005826/mit-csail-recipes-ai-neural-network-algorithm\">The Verge\u003c/a> tried the demo, photos of ramen and potato chips turned up no matches. How could the program miss such basics?\u003c/p>\n\u003cp>\"This is simply explained by not having recipes for those foods in the dataset,\" Hynes says. \"For things like ramen and potato chips, people generally don't post recipes for things that come out of a bag.\"\u003c/p>\n\u003cp>In the future, the MIT researchers want to do more than just let you have what they're having. They are seeking insight into health and eating habits.\u003c/p>\n\u003cp>\"Determining the ingredients — and therefore how healthy they are — of images posted in a specific region, we could see how health habits change through time,\" says Marin.\u003c/p>\n\u003cp>Hynes would like to take the technology a step farther and is working on a way to automatically link from an image or ingredient list to nutrition information.\u003c/p>\n\u003cp>\"Using it to improve peoples' health is definitely big; when I go to community/potluck dinners, it always astonishes me how people don't pay attention to preparation and how it relates to plausible serving sizes,\" he says.\u003c/p>\n\u003cp>Hynes also can see how aspiring cooks might appreciate a system that takes a restaurant item and tells them how to make it. \"Even everyday people with dietary restrictions — gluten free, vegan, sparse pantry — would appreciate a tool that could minimally modify a complicated dish like Beef Wellington so that it fits the constraints.\"\u003c/p>\n\u003cp>And why stop there? These are MIT scientists, after all, collaborating with researchers from the \u003ca href=\"http://www.qcri.org.qa/\">Qatar Computing Research Institute\u003c/a> and the \u003ca href=\"http://www.upc.edu/\">Polytechnic University of Catalonia\u003c/a> in Spain.\u003c/p>\n\u003cp>\"In the far future, one might envision a robo-chef that fully understands food and does the cooking for you!\" Hynes says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Researchers have created an artificial neural network that analyzes an image of a dish and tells you how to make it. Still in the early stages, the technology might help improve our dietary health.","status":"publish","parent":0,"modified":1501710476,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1017},"headData":{"title":"Oh, Snap! Scientists Are Turning People's Food Photos Into Recipes | KQED","description":"Researchers have created an artificial neural network that analyzes an image of a dish and tells you how to make it. Still in the early stages, the technology might help improve our dietary health.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Oh, Snap! Scientists Are Turning People's Food Photos Into Recipes","datePublished":"2017-08-02T21:47:56.000Z","dateModified":"2017-08-02T21:47:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"119570 https://ww2.kqed.org/bayareabites/?p=119570","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/02/oh-snap-scientists-are-turning-peoples-food-photos-into-recipes/","disqusTitle":"Oh, Snap! Scientists Are Turning People's Food Photos Into Recipes","source":"Food Trends and Technology","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-and-technology/","nprImageCredit":"Carlina Teteris","nprByline":"Laurel Dalrymple, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"540022733","nprApiLink":"http://api.npr.org/query?id=540022733&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/08/02/540022733/oh-snap-scientists-are-turning-peoples-food-photos-into-recipes?ft=nprml&f=540022733","nprRetrievedStory":"1","nprPubDate":"Wed, 02 Aug 2017 12:13:00 -0400","nprStoryDate":"Wed, 02 Aug 2017 12:13:00 -0400","nprLastModifiedDate":"Wed, 02 Aug 2017 12:13:56 -0400","path":"/bayareabites/119570/oh-snap-scientists-are-turning-peoples-food-photos-into-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When someone posts a photo of food on social media, do you get cranky? Is it because you just don't care what other people are eating? Or is it because they're enjoying an herb-and-garlic crusted halibut at a seaside restaurant while you sit at your computer with a slice of two-day-old pizza?\u003c/p>\n\u003cp>Maybe you'd like to have what they're having, but don't know how to make it. If only there were a way to get their recipe without commenting on the photo.\u003c/p>\n\u003cp>Researchers at the Massachusetts Institute of Technology's \u003ca href=\"https://www.csail.mit.edu/\">Computer Science and Artificial Intelligence Laboratory\u003c/a> (CSAIL) would like that for you, too. That's why they're creating an artificial neural network — a computer system modeled after the human brain — to examine those photos and break them down into recipes.\u003c/p>\n\u003cp>The growth of the Internet has supported the ability to collect and publish several large-scale datasets, allowing for great advances in the field of artificial intelligence (AI), says Javier Marin, a postdoctoral research associate at CSAIL and co-author of \u003ca href=\"http://im2recipe.csail.mit.edu/im2recipe.pdf\">a paper\u003c/a> published this July at the Conference on Computer Vision and Pattern Recognition in Honolulu.\u003c/p>\n\u003cp>\"However, when it comes to food, there was not any large-scale dataset available in the research community until now,\" Marin says. \"There was a clear need to better understand people's eating habits and dietary preferences.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To do this, researchers have been feeding the computer pairs of photos and their corresponding recipes — about 800,000 of them. The AI network, called Recipe 1M, chews on all of that for a while, learning patterns and connections between the ingredients in the recipes and the photos of food.\u003c/p>\n\u003cp>\"What we've developed is a novel machine learning model that powers an app. The \u003ca href=\"http://tuesday.csail.mit.edu:4242/\">demo\u003c/a> that you see is just a pretty interface to that model,\" says Nicholas Hynes, an MIT graduate student at CSAIL who also co-authored the paper.\u003c/p>\n\u003cp>You, too, can try out this interface, called \u003ca href=\"http://tuesday.csail.mit.edu:4242/\">Pic2Recipe\u003c/a>. To use it, just upload your food photo. The computer will analyze it and retrieve a recipe from a collection of test recipes that best matches your image.\u003c/p>\n\u003cp>It usually works pretty well, although it can miss an ingredient or two sometimes. Take for example, this \u003ca href=\"https://www.youtube.com/watch?v=qp5yOfcBXq0\">video\u003c/a>, in which the MIT team uploads a photo of sugar cookies.\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/qp5yOfcBXq0'\n title='//www.youtube.com/embed/qp5yOfcBXq0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\"The app took the image, figured out what was in it and how it was prepared, and gave us the recipe that it thinks was most likely to have produced the image,\" says Hynes.\u003c/p>\n\u003cp>Pic2Recipe did correctly identify eight out of the 11 ingredients. And it did accurately find a recipe for sugar cookies. Alas, it missed the icing.\u003c/p>\n\u003cp>But the program doesn't need to visually recognize every ingredient in the photo to find an accurate recipe.\u003c/p>\n\u003cp>\"Just like a human, it can infer the presence of invisible, homogenized or obscured ingredients using context. For instance, if I see a green colored soup, it probably contains peas — and most definitely salt!\" says Hynes. \"When the model finds the best match, it's really taking a holistic view of the entire image or the entire recipe. That's part of why the model is interesting: It learns a lot about recipes in a very unstructured way.\"\u003c/p>\n\u003cp>But as with every new technology, there are some kinks to work out.\u003c/p>\n\u003cp>The current model sometimes has trouble making fine distinctions between similar recipes, Hynes says. \"For instance, it may detect a ham sandwich as pastrami or not recognize that brioche contains milk and egg. We're still actively improving the vision portion of the model.\"\u003c/p>\n\u003cp>Another issue, Hynes says, is that the current model has no explicit knowledge of basic concepts like flavor and texture. \"Without this, it might replace one ingredient with another because they're used in similar contexts, but, doing so would significantly alter this dish,\" Hynes says. \"For example, there are two very similar Korean fermented ingredients called \u003cem>gochujang\u003c/em> and \u003cem>doenjang\u003c/em>, but the former is spicy and sweet while the latter is savory and salty.\" \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>There are other refinements to be made, such as how to recognize an ingredient as diced, chopped or sliced. Or how to tell the difference between different types of mushrooms or tomatoes.\u003c/p>\n\u003cp>And when a reporter at \u003ca href=\"https://www.theverge.com/tldr/2017/7/20/16005826/mit-csail-recipes-ai-neural-network-algorithm\">The Verge\u003c/a> tried the demo, photos of ramen and potato chips turned up no matches. How could the program miss such basics?\u003c/p>\n\u003cp>\"This is simply explained by not having recipes for those foods in the dataset,\" Hynes says. \"For things like ramen and potato chips, people generally don't post recipes for things that come out of a bag.\"\u003c/p>\n\u003cp>In the future, the MIT researchers want to do more than just let you have what they're having. They are seeking insight into health and eating habits.\u003c/p>\n\u003cp>\"Determining the ingredients — and therefore how healthy they are — of images posted in a specific region, we could see how health habits change through time,\" says Marin.\u003c/p>\n\u003cp>Hynes would like to take the technology a step farther and is working on a way to automatically link from an image or ingredient list to nutrition information.\u003c/p>\n\u003cp>\"Using it to improve peoples' health is definitely big; when I go to community/potluck dinners, it always astonishes me how people don't pay attention to preparation and how it relates to plausible serving sizes,\" he says.\u003c/p>\n\u003cp>Hynes also can see how aspiring cooks might appreciate a system that takes a restaurant item and tells them how to make it. \"Even everyday people with dietary restrictions — gluten free, vegan, sparse pantry — would appreciate a tool that could minimally modify a complicated dish like Beef Wellington so that it fits the constraints.\"\u003c/p>\n\u003cp>And why stop there? These are MIT scientists, after all, collaborating with researchers from the \u003ca href=\"http://www.qcri.org.qa/\">Qatar Computing Research Institute\u003c/a> and the \u003ca href=\"http://www.upc.edu/\">Polytechnic University of Catalonia\u003c/a> in Spain.\u003c/p>\n\u003cp>\"In the far future, one might envision a robo-chef that fully understands food and does the cooking for you!\" Hynes says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119570/oh-snap-scientists-are-turning-peoples-food-photos-into-recipes","authors":["byline_bayareabites_119570"],"categories":["bayareabites_11028","bayareabites_1865","bayareabites_10028","bayareabites_4084","bayareabites_358"],"tags":["bayareabites_15929","bayareabites_522","bayareabites_15930","bayareabites_15931"],"featImg":"bayareabites_119573","label":"source_bayareabites_119570"},"bayareabites_96434":{"type":"posts","id":"bayareabites_96434","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96434","score":null,"sort":[1432753251000]},"guestAuthors":[],"slug":"how-dorothea-lange-taught-us-to-see-hunger-and-humanity","title":"How Dorothea Lange Taught Us To See Hunger And Humanity","publishDate":1432753251,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Documentary photographer Dorothea Lange had a favorite saying: \"A camera is a tool for learning how to see without a camera.\"\u003c/p>\n\u003cfigure id=\"attachment_96436\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg class=\"size-full wp-image-96436\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/3551599565_b79e941b2a_o_custom-fab2a02ea3349e297ed8aef1abca8dc141a46cda.jpg\" alt=\"Lange's iconic photograph of Florence Owens Thompson, often referred to as "Migrant Mother." It was taken at a camp full of destitute pea pickers in Nipomo, Calif., in 1936.\" width=\"200\" height=\"249\">\u003cfigcaption class=\"wp-caption-text\">Lange's iconic photograph of Florence Owens Thompson, often referred to as \"Migrant Mother.\" It was taken at a camp full of destitute pea pickers in Nipomo, Calif., in 1936. \u003ccite>(Dorothea Lange/Library of Congress )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And perhaps no one did more to reveal the human toll of the Great Depression than Lange, who was born on May 27, 1895. Her photographs gave us an unflinching — but also deeply humanizing — look at the struggles of displaced farmers, migrant laborers, sharecroppers and others at the bottom of the American farm economy as it reeled through the 1930s.\u003c/p>\n\u003cp>Lange worked for the Farm Security Administration in the 1930s, chronicling rural poverty across America and the agency's efforts to provide relief.\u003c/p>\n\u003cp>Her most famous photo is often referred to as \"Migrant Mother.\" Shot in 1936 at a campsite full of unemployed pea pickers in Nipomo, Calif., the image features \u003ca href=\"http://www.pbs.org/wgbh/roadshow/fts/kansascity_201307F03.html\">Florence Owen Thompson\u003c/a>, a poor farmworker flanked by two of her seven children, while a third, a baby wrapped in burlap, rests on her lap.\u003c/p>\n\u003cp>Freezing rain had destroyed the pea crop. Thompson and her kids \"had been living on frozen vegetables from the surrounding fields, and birds that the children killed,\" Lange wrote in her notes. \"She had just sold the tires from her car to buy food.\"\u003c/p>\n\u003cfigure id=\"attachment_96437\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg class=\"size-full wp-image-96437\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/806362_custom-b4f8f07fba03775c2b11d334f95c990b42000097.jpg\" alt=\"A man waits in a bread line in San Francisco during the winter of 1933\" width=\"200\" height=\"245\">\u003cfigcaption class=\"wp-caption-text\">A man waits in a bread line in San Francisco during the winter of 1933 \u003ccite>(Dorothea Lange/Library of Congress )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you don't need to read Lange's notes to sense this desperation. So much is conveyed in the worry etched on Thompson's face, worn far beyond her 32 years at the time the photo was taken.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before she began documenting the travails of the poor, Lange was a portrait photographer for the well-to-do in San Francisco. So she knew that images of individuals would have far more emotional impact than those showing barren landscapes, her biographer, Linda Gordon, \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=126289455\">told\u003c/a> NPR in 2010. Some of Lange's early photos of the downtrodden include images of hungry, unemployed men in San Francisco's bread lines.\u003c/p>\n\u003cp>As Anne Whiston Spirn \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=92656801\">recounts\u003c/a> in \u003cem>Daring To Look\u003c/em>, her book about Lange's Depression-era work, Lange turned her lens to agricultural workers in early 1935, traveling to California's Imperial Valley.\u003c/p>\n\u003cfigure id=\"attachment_96438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/8b27001u-1-_custom-d950ef016733c2ebcea86a9b61705563bc7f08cb-e1432747861641.jpg\" alt='\"Off for the melon fields (Mexican labor).\" Imperial Valley, Calif. 1935' width=\"1920\" height=\"1526\">\u003cfigcaption class=\"wp-caption-text\">\"Off for the melon fields (Mexican labor).\" Imperial Valley, Calif. 1935 \u003ccite>(Dorothea Lange/Library of Congress )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There, Spirn writes, Lange documented the situation of Mexican, Filipino and \"white American\" farm workers \"living in hovels made of cartons, branches, and scraps of wood and cloth, with primitive privies, no waste disposal, no potable water.\" One of Lange's captions noted: \"On these workers the crops of California depend.\"\u003c/p>\n\u003cp>Later that year, Spirn says, Lange's images and field notes from the Imperial Valley helped sway officials to fund a camp for migrants in California.\u003c/p>\n\u003cfigure id=\"attachment_96439\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96439\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/8b33921u-1-c5d280ff7a5b1c82e32eded0ff2afdbc3f623227-e1432747909580.jpg\" alt='A sharecropper plants sweet potatoes with his 13-year-old daughter near Olive Hill, N.C., July 1939. \"Her father hopes to send her to school,\" Lange noted' width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">A sharecropper plants sweet potatoes with his 13-year-old daughter near Olive Hill, N.C., July 1939. \"Her father hopes to send her to school,\" Lange noted \u003ccite>(Dorothea Lange/Library of Congress )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Throughout her career documenting the Great Depression, Lange took great pains to include detailed captions with her photographs. In her daybook, she jotted down facts about the people she captured on film, like how much they earned and paid for food, and the number and ages of their children, Spirn says. Lange also made it a point to engage her subjects in conversation, and her notes included direct quotes from these chats.\u003c/p>\n\u003cfigure id=\"attachment_96440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96440\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/8b29790u_custom-6836fd45e5fe661639a62239f992685ba9a0a4c5-e1432747940458.jpg\" alt=\"A family traveling between Dallas and Austin, Texas. "The people have left their home and connections in South Texas, and hope to reach the Arkansas Delta for work in the cotton fields," Lang wrote in her notes. "Penniless people. No food and three gallons of gas in the tank. The father is trying to repair a tire. Three children. Father says, 'It's tough but life's tough anyway you take it.' "\" width=\"1920\" height=\"1555\">\u003cfigcaption class=\"wp-caption-text\">A family traveling between Dallas and Austin, Texas. \"The people have left their home and connections in South Texas, and hope to reach the Arkansas Delta for work in the cotton fields,\" Lang wrote in her notes. \"Penniless people. No food and three gallons of gas in the tank. The father is trying to repair a tire. Three children. Father says, 'It's tough but life's tough anyway you take it.' \" \u003ccite>(Dorothea Lange/Library of Congress )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lange once wrote that \"half the value\" of her fieldwork was in these captions. Yet as her images became more widely distributed, they were often published without these notes — a situation that made Lange \"furious all of her life,\" according to Gordon.\u003c/p>\n\u003cp>Even so, Lange well understood that photographs can speak a powerful visual language of their own. As she once said: \"No country has ever closely scrutinized itself visually ... I know what we could make of it if people only thought we could dare look at ourselves.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Perhaps no one did more to show us the human toll of the Great Depression than Lange, who was born on this day in 1895. Her photos of farm workers and others have become iconic of the era.","status":"publish","parent":0,"modified":1585086411,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":768},"headData":{"title":"How Dorothea Lange Taught Us To See Hunger And Humanity | KQED","description":"Perhaps no one did more to show us the human toll of the Great Depression than Lange, who was born on this day in 1895. Her photos of farm workers and others have become iconic of the era.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Dorothea Lange Taught Us To See Hunger And Humanity","datePublished":"2015-05-27T19:00:51.000Z","dateModified":"2020-03-24T21:46:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"96434 http://ww2.kqed.org/bayareabites/?p=96434","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/27/how-dorothea-lange-taught-us-to-see-hunger-and-humanity/","disqusTitle":"How Dorothea Lange Taught Us To See Hunger And Humanity","nprByline":"Maria Godoy, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"409738018","nprApiLink":"http://api.npr.org/query?id=409738018&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/05/26/409738018/hunger-and-humanity-how-dorothea-lange-taught-us-to-see?ft=nprml&f=409738018","nprRetrievedStory":"1","nprPubDate":"Tue, 26 May 2015 18:11:00 -0400","nprStoryDate":"Tue, 26 May 2015 18:08:00 -0400","nprLastModifiedDate":"Tue, 26 May 2015 18:11:19 -0400","path":"/bayareabites/96434/how-dorothea-lange-taught-us-to-see-hunger-and-humanity","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Documentary photographer Dorothea Lange had a favorite saying: \"A camera is a tool for learning how to see without a camera.\"\u003c/p>\n\u003cfigure id=\"attachment_96436\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg class=\"size-full wp-image-96436\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/3551599565_b79e941b2a_o_custom-fab2a02ea3349e297ed8aef1abca8dc141a46cda.jpg\" alt=\"Lange's iconic photograph of Florence Owens Thompson, often referred to as "Migrant Mother." It was taken at a camp full of destitute pea pickers in Nipomo, Calif., in 1936.\" width=\"200\" height=\"249\">\u003cfigcaption class=\"wp-caption-text\">Lange's iconic photograph of Florence Owens Thompson, often referred to as \"Migrant Mother.\" It was taken at a camp full of destitute pea pickers in Nipomo, Calif., in 1936. \u003ccite>(Dorothea Lange/Library of Congress )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And perhaps no one did more to reveal the human toll of the Great Depression than Lange, who was born on May 27, 1895. Her photographs gave us an unflinching — but also deeply humanizing — look at the struggles of displaced farmers, migrant laborers, sharecroppers and others at the bottom of the American farm economy as it reeled through the 1930s.\u003c/p>\n\u003cp>Lange worked for the Farm Security Administration in the 1930s, chronicling rural poverty across America and the agency's efforts to provide relief.\u003c/p>\n\u003cp>Her most famous photo is often referred to as \"Migrant Mother.\" Shot in 1936 at a campsite full of unemployed pea pickers in Nipomo, Calif., the image features \u003ca href=\"http://www.pbs.org/wgbh/roadshow/fts/kansascity_201307F03.html\">Florence Owen Thompson\u003c/a>, a poor farmworker flanked by two of her seven children, while a third, a baby wrapped in burlap, rests on her lap.\u003c/p>\n\u003cp>Freezing rain had destroyed the pea crop. Thompson and her kids \"had been living on frozen vegetables from the surrounding fields, and birds that the children killed,\" Lange wrote in her notes. \"She had just sold the tires from her car to buy food.\"\u003c/p>\n\u003cfigure id=\"attachment_96437\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg class=\"size-full wp-image-96437\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/806362_custom-b4f8f07fba03775c2b11d334f95c990b42000097.jpg\" alt=\"A man waits in a bread line in San Francisco during the winter of 1933\" width=\"200\" height=\"245\">\u003cfigcaption class=\"wp-caption-text\">A man waits in a bread line in San Francisco during the winter of 1933 \u003ccite>(Dorothea Lange/Library of Congress )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But you don't need to read Lange's notes to sense this desperation. So much is conveyed in the worry etched on Thompson's face, worn far beyond her 32 years at the time the photo was taken.\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>Before she began documenting the travails of the poor, Lange was a portrait photographer for the well-to-do in San Francisco. So she knew that images of individuals would have far more emotional impact than those showing barren landscapes, her biographer, Linda Gordon, \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=126289455\">told\u003c/a> NPR in 2010. Some of Lange's early photos of the downtrodden include images of hungry, unemployed men in San Francisco's bread lines.\u003c/p>\n\u003cp>As Anne Whiston Spirn \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=92656801\">recounts\u003c/a> in \u003cem>Daring To Look\u003c/em>, her book about Lange's Depression-era work, Lange turned her lens to agricultural workers in early 1935, traveling to California's Imperial Valley.\u003c/p>\n\u003cfigure id=\"attachment_96438\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/8b27001u-1-_custom-d950ef016733c2ebcea86a9b61705563bc7f08cb-e1432747861641.jpg\" alt='\"Off for the melon fields (Mexican labor).\" Imperial Valley, Calif. 1935' width=\"1920\" height=\"1526\">\u003cfigcaption class=\"wp-caption-text\">\"Off for the melon fields (Mexican labor).\" Imperial Valley, Calif. 1935 \u003ccite>(Dorothea Lange/Library of Congress )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There, Spirn writes, Lange documented the situation of Mexican, Filipino and \"white American\" farm workers \"living in hovels made of cartons, branches, and scraps of wood and cloth, with primitive privies, no waste disposal, no potable water.\" One of Lange's captions noted: \"On these workers the crops of California depend.\"\u003c/p>\n\u003cp>Later that year, Spirn says, Lange's images and field notes from the Imperial Valley helped sway officials to fund a camp for migrants in California.\u003c/p>\n\u003cfigure id=\"attachment_96439\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96439\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/8b33921u-1-c5d280ff7a5b1c82e32eded0ff2afdbc3f623227-e1432747909580.jpg\" alt='A sharecropper plants sweet potatoes with his 13-year-old daughter near Olive Hill, N.C., July 1939. \"Her father hopes to send her to school,\" Lange noted' width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">A sharecropper plants sweet potatoes with his 13-year-old daughter near Olive Hill, N.C., July 1939. \"Her father hopes to send her to school,\" Lange noted \u003ccite>(Dorothea Lange/Library of Congress )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Throughout her career documenting the Great Depression, Lange took great pains to include detailed captions with her photographs. In her daybook, she jotted down facts about the people she captured on film, like how much they earned and paid for food, and the number and ages of their children, Spirn says. Lange also made it a point to engage her subjects in conversation, and her notes included direct quotes from these chats.\u003c/p>\n\u003cfigure id=\"attachment_96440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96440\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/8b29790u_custom-6836fd45e5fe661639a62239f992685ba9a0a4c5-e1432747940458.jpg\" alt=\"A family traveling between Dallas and Austin, Texas. "The people have left their home and connections in South Texas, and hope to reach the Arkansas Delta for work in the cotton fields," Lang wrote in her notes. "Penniless people. No food and three gallons of gas in the tank. The father is trying to repair a tire. Three children. Father says, 'It's tough but life's tough anyway you take it.' "\" width=\"1920\" height=\"1555\">\u003cfigcaption class=\"wp-caption-text\">A family traveling between Dallas and Austin, Texas. \"The people have left their home and connections in South Texas, and hope to reach the Arkansas Delta for work in the cotton fields,\" Lang wrote in her notes. \"Penniless people. No food and three gallons of gas in the tank. The father is trying to repair a tire. Three children. Father says, 'It's tough but life's tough anyway you take it.' \" \u003ccite>(Dorothea Lange/Library of Congress )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lange once wrote that \"half the value\" of her fieldwork was in these captions. Yet as her images became more widely distributed, they were often published without these notes — a situation that made Lange \"furious all of her life,\" according to Gordon.\u003c/p>\n\u003cp>Even so, Lange well understood that photographs can speak a powerful visual language of their own. As she once said: \"No country has ever closely scrutinized itself visually ... I know what we could make of it if people only thought we could dare look at ourselves.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96434/how-dorothea-lange-taught-us-to-see-hunger-and-humanity","authors":["byline_bayareabites_96434"],"categories":["bayareabites_2254","bayareabites_2407","bayareabites_2090","bayareabites_10916"],"tags":["bayareabites_127","bayareabites_14514","bayareabites_522"],"featImg":"bayareabites_96435","label":"bayareabites"},"bayareabites_58941":{"type":"posts","id":"bayareabites_58941","meta":{"index":"posts_1591205157","site":"bayareabites","id":"58941","score":null,"sort":[1364408585000]},"guestAuthors":[],"slug":"the-wonderful-world-of-whisky-art","title":"The Wonderful World Of Whisky Art","publishDate":1364408585,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_58954\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whiskeyworld.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whiskeyworld.jpg\" alt=\"Macallan - Whisky Art. Courtesy of Ernie Button\" width=\"400\" class=\"size-full wp-image-58954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macallan - Whisky Art. Courtesy of Ernie Button\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Audrey Carlsen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/18/174637393/the-wonderful-world-of-whisky-art\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Ernie Button was putting a Scotch glass left out overnight into the dishwasher when he noticed something — a white, chalky film on the bottom of the glass. He held it up to the light and, upon closer inspection, could see a series of fine, lacy lines running along the inside of the glass.\u003c/p>\n\u003cp>As a hobbyist photographer whose \u003ca href=\"http://erniebutton.com/\">work\u003c/a> often focuses on showcasing the beauty of everyday objects, Button was intrigued by this discovery. \"Wow, there's something to that,\" he recalls thinking.\u003c/p>\n\u003cp>And thus was born \u003cem>Vanishing Spirits: The Dried Remains of Single Malt Scotch\u003c/em>, an ongoing \u003ca href=\"http://erniebutton.com/?portfolio=vanishing-spirits-the-dried-remains-of-singlemalt-scotch\">photographic project\u003c/a> Button has created to highlight the beautiful but often overlooked science of how liquids dry.\u003c/p>\n\u003cp>After first noticing the patterns left behind in his glass, Button began experimenting with other Scotch residues, shining different colored lights on them and photographing them up close. The results were strangely beautiful. \"A little celestial, or extraterrestrial, almost,\" says Button.\u003c/p>\n\u003cfigure id=\"attachment_58953\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whisky2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whisky2.jpg\" alt=\"Aberlour - Whisky Art. Courtesy of Ernie Button\" width=\"400\" class=\"size-full wp-image-58953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aberlour - Whisky Art. Courtesy of Ernie Button\u003c/figcaption>\u003c/figure>\n\u003cp>That was six years ago. Since then, Button, who lives in Phoenix, Ariz., has captured upward of 75 photographs of whisky residues that he considers good enough to share with the public.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some of his images will even be making their way over to Scotland in May for an exhibition at the \u003ca href=\"http://www.theislayfestival.co.uk/index.php\">Islay Festival of Music and Malt\u003c/a>.\u003c/p>\n\u003cp>And Button doesn't plan on stopping anytime soon. \"I'm trying to let the work just kind of grow organically and see where it takes me,\" he says.\u003c/p>\n\u003cp>He recently started experimenting with manipulating the whisky as it dries — moving the liquid around to create different deposit patterns.\u003c/p>\n\u003cp>He has also begun to wonder about the science behind his images. \"I find them fascinating in a weird kind of way,\" he says. \"I think it's a perfect blend between science and creativity.\"\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.princeton.edu/mae/people/faculty/stone/\">Howard Stone\u003c/a>, head researcher at Princeton University's Complex Fluids Group, the rings and waves seen in Button's images are probably the result of particles that are left behind once the alcohol has evaporated.\u003c/p>\n\u003cp>These particles, which give the liquor its flavor and color, are present in \"very, very small quantities,\" says Stone, and can create an \"imprint of what the [whisky] was doing when it was trying to evaporate.\"\u003c/p>\n\u003cp>Research has \u003ca href=\"Surface%20Morphology%20of%20Drying%20Latex%20Films:%20Multiple%20Ring%20Formation\">shown\u003c/a> that aqueous films tend to form ringlike patterns as they dry. This is because evaporation occurs more quickly at the edges of a liquid, thus drawing particles in the liquid outward.\u003c/p>\n\u003cp>Inspired by Button's artwork, Stone is now conducting research with two of his postdocs, Ian Jacobi and Eujin Um, to further investigate the properties of dried whisky residues. In particular, they are looking into why different types of whisky produce subtly different patterns.\u003c/p>\n\u003cp>Button has noticed this as well — that using different types of whisky makes a difference. \"It seems like the Scotches that are more inland, like a Glenlivet ... tend to produce finer lines,\" he says.\u003c/p>\n\u003cp>But even as he tries to better understand how these patterns are formed, Button never loses sight of why he felt compelled to photograph them in the first place.\u003c/p>\n\u003cp>\"I'm a big admirer of finding the beauty in the normal or the sometimes overlooked,\" he says. \"Take time and observe. ... There's a lot of beauty out there, if you just look.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/glenfiddich_125_3x2-b2885a865417485c332802251ef9fb9b5a94d918.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/glenfiddich_125_3x2-b2885a865417485c332802251ef9fb9b5a94d918-190x133.jpg\" alt=\"Glenfiddich\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58947\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/clynelish_101_3x2-a7640589c10f87c99768408dce25af4a25f2a2d5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/clynelish_101_3x2-a7640589c10f87c99768408dce25af4a25f2a2d5-190x133.jpg\" alt=\"Clynelish\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58946\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/balvenie_double_101_3x2-6827574f20ae646b13a4926dfc1cec5e9d85609c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/balvenie_double_101_3x2-6827574f20ae646b13a4926dfc1cec5e9d85609c-190x133.jpg\" alt=\"Balvenie Double\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58945\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_abunadh_122_3x2-72ad304ed30ee115cedf3920b00eac4d021785a9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_abunadh_122_3x2-72ad304ed30ee115cedf3920b00eac4d021785a9-190x133.jpg\" alt=\"Aberlour Abunadh\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58944\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_107_3x2-271f697bd0e612c45d67b215a60842bc1b38c116.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_107_3x2-271f697bd0e612c45d67b215a60842bc1b38c116-190x133.jpg\" alt=\"Aberlour\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58943\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/dalwhinnie_125_3x2-33374bdd202589cac17f62a5325108a964d98989.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/dalwhinnie_125_3x2-33374bdd202589cac17f62a5325108a964d98989-190x133.jpg\" alt=\"Dalwhinnie\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58942\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Images Courtesy of Ernie Button\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Photographer Ernie Button has been taking pictures of the dried residues left in empty whisky glasses for six years. The resulting images are compellingly abstract, and maybe just a little bit otherworldly.","status":"publish","parent":0,"modified":1441393244,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":582},"headData":{"title":"The Wonderful World Of Whisky Art | KQED","description":"Photographer Ernie Button has been taking pictures of the dried residues left in empty whisky glasses for six years. The resulting images are compellingly abstract, and maybe just a little bit otherworldly.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Wonderful World Of Whisky Art","datePublished":"2013-03-27T18:23:05.000Z","dateModified":"2015-09-04T19:00:44.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"58941 http://blogs.kqed.org/bayareabites/?p=58941","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/27/the-wonderful-world-of-whisky-art/","disqusTitle":"The Wonderful World Of Whisky Art","nprByline":"Audrey Carlsen","nprStoryId":"174637393","nprApiLink":"http://api.npr.org/query?id=174637393&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/03/18/174637393/the-wonderful-world-of-whisky-art?ft=3&f=174637393","nprRetrievedStory":"1","nprPubDate":"Wed, 27 Mar 2013 13:47:00 -0400","nprStoryDate":"Wed, 27 Mar 2013 11:11:00 -0400","nprLastModifiedDate":"Wed, 27 Mar 2013 13:47:09 -0400","path":"/bayareabites/58941/the-wonderful-world-of-whisky-art","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58954\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whiskeyworld.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whiskeyworld.jpg\" alt=\"Macallan - Whisky Art. Courtesy of Ernie Button\" width=\"400\" class=\"size-full wp-image-58954\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macallan - Whisky Art. Courtesy of Ernie Button\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Audrey Carlsen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/18/174637393/the-wonderful-world-of-whisky-art\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Ernie Button was putting a Scotch glass left out overnight into the dishwasher when he noticed something — a white, chalky film on the bottom of the glass. He held it up to the light and, upon closer inspection, could see a series of fine, lacy lines running along the inside of the glass.\u003c/p>\n\u003cp>As a hobbyist photographer whose \u003ca href=\"http://erniebutton.com/\">work\u003c/a> often focuses on showcasing the beauty of everyday objects, Button was intrigued by this discovery. \"Wow, there's something to that,\" he recalls thinking.\u003c/p>\n\u003cp>And thus was born \u003cem>Vanishing Spirits: The Dried Remains of Single Malt Scotch\u003c/em>, an ongoing \u003ca href=\"http://erniebutton.com/?portfolio=vanishing-spirits-the-dried-remains-of-singlemalt-scotch\">photographic project\u003c/a> Button has created to highlight the beautiful but often overlooked science of how liquids dry.\u003c/p>\n\u003cp>After first noticing the patterns left behind in his glass, Button began experimenting with other Scotch residues, shining different colored lights on them and photographing them up close. The results were strangely beautiful. \"A little celestial, or extraterrestrial, almost,\" says Button.\u003c/p>\n\u003cfigure id=\"attachment_58953\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whisky2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/whisky2.jpg\" alt=\"Aberlour - Whisky Art. Courtesy of Ernie Button\" width=\"400\" class=\"size-full wp-image-58953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aberlour - Whisky Art. Courtesy of Ernie Button\u003c/figcaption>\u003c/figure>\n\u003cp>That was six years ago. Since then, Button, who lives in Phoenix, Ariz., has captured upward of 75 photographs of whisky residues that he considers good enough to share with the public.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some of his images will even be making their way over to Scotland in May for an exhibition at the \u003ca href=\"http://www.theislayfestival.co.uk/index.php\">Islay Festival of Music and Malt\u003c/a>.\u003c/p>\n\u003cp>And Button doesn't plan on stopping anytime soon. \"I'm trying to let the work just kind of grow organically and see where it takes me,\" he says.\u003c/p>\n\u003cp>He recently started experimenting with manipulating the whisky as it dries — moving the liquid around to create different deposit patterns.\u003c/p>\n\u003cp>He has also begun to wonder about the science behind his images. \"I find them fascinating in a weird kind of way,\" he says. \"I think it's a perfect blend between science and creativity.\"\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.princeton.edu/mae/people/faculty/stone/\">Howard Stone\u003c/a>, head researcher at Princeton University's Complex Fluids Group, the rings and waves seen in Button's images are probably the result of particles that are left behind once the alcohol has evaporated.\u003c/p>\n\u003cp>These particles, which give the liquor its flavor and color, are present in \"very, very small quantities,\" says Stone, and can create an \"imprint of what the [whisky] was doing when it was trying to evaporate.\"\u003c/p>\n\u003cp>Research has \u003ca href=\"Surface%20Morphology%20of%20Drying%20Latex%20Films:%20Multiple%20Ring%20Formation\">shown\u003c/a> that aqueous films tend to form ringlike patterns as they dry. This is because evaporation occurs more quickly at the edges of a liquid, thus drawing particles in the liquid outward.\u003c/p>\n\u003cp>Inspired by Button's artwork, Stone is now conducting research with two of his postdocs, Ian Jacobi and Eujin Um, to further investigate the properties of dried whisky residues. In particular, they are looking into why different types of whisky produce subtly different patterns.\u003c/p>\n\u003cp>Button has noticed this as well — that using different types of whisky makes a difference. \"It seems like the Scotches that are more inland, like a Glenlivet ... tend to produce finer lines,\" he says.\u003c/p>\n\u003cp>But even as he tries to better understand how these patterns are formed, Button never loses sight of why he felt compelled to photograph them in the first place.\u003c/p>\n\u003cp>\"I'm a big admirer of finding the beauty in the normal or the sometimes overlooked,\" he says. \"Take time and observe. ... There's a lot of beauty out there, if you just look.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/glenfiddich_125_3x2-b2885a865417485c332802251ef9fb9b5a94d918.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/glenfiddich_125_3x2-b2885a865417485c332802251ef9fb9b5a94d918-190x133.jpg\" alt=\"Glenfiddich\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58947\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/clynelish_101_3x2-a7640589c10f87c99768408dce25af4a25f2a2d5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/clynelish_101_3x2-a7640589c10f87c99768408dce25af4a25f2a2d5-190x133.jpg\" alt=\"Clynelish\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58946\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/balvenie_double_101_3x2-6827574f20ae646b13a4926dfc1cec5e9d85609c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/balvenie_double_101_3x2-6827574f20ae646b13a4926dfc1cec5e9d85609c-190x133.jpg\" alt=\"Balvenie Double\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58945\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_abunadh_122_3x2-72ad304ed30ee115cedf3920b00eac4d021785a9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_abunadh_122_3x2-72ad304ed30ee115cedf3920b00eac4d021785a9-190x133.jpg\" alt=\"Aberlour Abunadh\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58944\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_107_3x2-271f697bd0e612c45d67b215a60842bc1b38c116.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aberlour_107_3x2-271f697bd0e612c45d67b215a60842bc1b38c116-190x133.jpg\" alt=\"Aberlour\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58943\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/dalwhinnie_125_3x2-33374bdd202589cac17f62a5325108a964d98989.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/dalwhinnie_125_3x2-33374bdd202589cac17f62a5325108a964d98989-190x133.jpg\" alt=\"Dalwhinnie\" width=\"190\" height=\"133\" class=\"alignnone size-thumbnail wp-image-58942\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Images Courtesy of Ernie Button\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/58941/the-wonderful-world-of-whisky-art","authors":["byline_bayareabites_58941"],"categories":["bayareabites_1244","bayareabites_2407","bayareabites_10916"],"tags":["bayareabites_127","bayareabites_522","bayareabites_426","bayareabites_10921","bayareabites_11451","bayareabites_508","bayareabites_11450"],"featImg":"bayareabites_58948","label":"bayareabites"},"bayareabites_27706":{"type":"posts","id":"bayareabites_27706","meta":{"index":"posts_1591205157","site":"bayareabites","id":"27706","score":null,"sort":[1305903603000]},"guestAuthors":[],"slug":"so-you-want-to-be-a-successful-food-blogger-heres-how","title":"So You Want to be a Successful Food Blogger? Here's How.","publishDate":1305903603,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Now that I have your attention, let me start by saying that \"success\" in food blogging terms can be measured in many ways.\u003c/p>\n\u003cp>Some see success in terms of traffic in the millions, others in an audience of two. (Hi mom, thanks for finding my \"blob.\" True story over at \u003ca href=\"http://rabbitfoodrocks.blogspot.com/2011/05/mothers-day-recognizing-moms-who.html\">Rabbit Food Rocks\u003c/a>.) Some want to turn their cyberventures into cookbook or cooking shows. Still others eschew all the talk of numbers (both dollars and page counts) and firmly believe that success can be measured in building a bona fide community that keeps coming back for well-written words, known in the blog biz as (wince alert) content.\u003c/p>\n\u003cp>\u003ca href=\"http://thepioneerwoman.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pioneer-woman400devildog-300x274.jpg\" alt=\"Pioneer Woman\" title=\"Pioneer Woman\" width=\"300\" height=\"274\" class=\"alignleft size-medium wp-image-27781\">\u003c/a>Then there are the rock stars of the food blogging establishment, peeps like Ree Drummond who writes under the persona \u003ca href=\"http://thepioneerwoman.com/\">The Pioneer Woman\u003c/a>. Check out her impressive stats, courtesy of a recent \u003ca href=\"http://www.newyorker.com/reporting/2011/05/09/110509fa_fact_fortini\">\u003cem>New Yorker\u003c/em>\u003c/a> profile: 23.3 million page views per month, 4.4 million unique visitors, a new memoir, \u003ca href=\"http://www.amazon.com/Pioneer-Woman-Black-Tractor-Wheels/dp/0061997161\">\u003cem>The Pioneer Woman: Black Heels to Tractor Wheels–A Love Story\u003c/em>\u003c/a>, a bestselling cookbook, ad revenue for 2010 at the cool one million mark and counting, oh, and a movie deal, with Reese Witherspoon signed on to star. All this for a gal who chronicles the minutiae of everyday life on an Oklahoma cattle ranch, where she home schools four kids, cooks, and dishes about cleaning out her closet.\u003c/p>\n\u003cp>Curious about this medium and the food folks who thrive in blogland, I've attended my fair share of blogging meet ups in the past couple of years, including \u003ca href=\"http://www.blogher.com/blogher-topics/blogherconferences/blogherfood2011\">BlogHerFood\u003c/a>, \u003ca href=\"http://www.foodista.com/ifbc2011/node/12\">International Food Blogger Conference\u003c/a>, and, most recently, \u003ca href=\"http://campblogaway.com/\">Camp Blogaway\u003c/a>, the second annual sleepover for food bloggers held in the San Bernardino mountains in Southern California. I've also sat in on blogging panels at conferences that include old-media scribes such as the \u003ca href=\"http://www.iacp.com/displaycommon.cfm?an=1&subarticlenbr=921\">International Association of Culinary Professionals\u003c/a> and the \u003ca href=\"http://www.greenbrier.com/event-detail/Symposium-for-Professional-Foodwriters.aspx\">Symposium for Professional Food Writers\u003c/a>.\u003c/p>\n\u003cp>What I'm struck by at these sessions is how much the attendees are looking for the keys to success in cyberland. It reminds me of a time, not so long ago, when new writers would pepper panelists at journalism conventions for the one right way to write a pitch letter to break into print magazines, as if starting with \"Hi Joe,\" \"Dear Mr. Yonan\" or \"Yo \u003ca href=\"http://www.joeyonan.com/p/about-me.html\">Joe Yonan\u003c/a>\" could make the crucial difference between landing a freelance assignment and getting overlooked.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, there are missteps best avoided (if you spell an editor's name wrong you're likely sunk). But the truth is while talent and ideas count, so does experience, connections, timing, and, frankly, a bit of luck. I feel similarly about how things shake out in the food writing world on the Internet.\u003c/p>\n\u003cp>That said, I offer up five key ingredients gleaned from these long weekend food blogging bashes that may help pave the way to success in the blogosphere, however you define that term. And, thanks for asking, I think I'd choose \u003ca href=\"http://en.wikipedia.org/wiki/Cate_Blanchett\">Cate Blanchett\u003c/a> to play me.\u003c/p>\n\u003cp>\u003cstrong>5 Keys to Food Blogging Success\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.joythebaker.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/joythebaker400-300x247.jpg\" alt=\"Joy the Baker\" title=\"Joy the Baker \" width=\"300\" height=\"247\" class=\"alignleft size-medium wp-image-27779\">\u003c/a>\u003cstrong>Tell stories:\u003c/strong> Might seem obvious, but having something to say and telling it in an informative and entertaining way is crucial. And, as bloggers like Camp Blogaway keynote speaker Joy Wilson of \u003ca href=\"http://www.joythebaker.com/\">Joy the Baker\u003c/a> exemplifies, it need not be on weighty matters. She writes frequently about the antics of her cat and in two short years saw her readers jump from around 32 to 2 million. (It doesn't hurt that she bakes mouth-watering treats and takes stunning snaps, too, see my next point.)\u003c/p>\n\u003cp>I'm partial to the prose dispensed by pals Cheryl Sternman Rule (\u003ca href=\"http://www.5secondrule.typepad.com/\">5 Second Rule\u003c/a>), Molly Watson (\u003ca href=\"http://www.thedinnerfiles.com/\">The Dinner Files\u003c/a>) and -- rock star alert -- Molly Wizenberg (\u003ca href=\"http://orangette.blogspot.com/\">Orangette\u003c/a>, but then savvy blog readers knew that already, right?) Consistently well-crafted tales told with wit and wisdom, typically just once a week, from each of these gals. Newsflash peeps: Pumping out blog copy every day doesn't necessarily make for a great read. Oh, and I'm a food policy wonkette at heart so I read \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> pretty consistently too.\u003c/p>\n\u003cp>And, here's an interesting tidbit: You know how food blogs are largely about food and frequently contain recipes? Duh. Here's what I've heard confessed recently at these soirees: Many readers gush about being a huge fan of blogger XX, while at the same time confessing to have never, ever, made a single recipe on their site. Wow. Who knew? And what to make of that fact?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.tastespotting.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tastespotting400-300x215.jpg\" alt=\"tastespotting\" title=\"tastespotting\" width=\"300\" height=\"215\" class=\"alignleft size-medium wp-image-27776\">\u003c/a>\u003cstrong>Take pretty pictures:\u003c/strong> It’s not enough to have something to say. Food bloggers need to be food photographers and stylists too. I'm no fan of the term food porn, but I get it, and I like a beautiful image of something scrumptious as much as the next voyeur. Judging by the popularity of such sites as \u003ca href=\"http://www.tastespotting.com/\">TasteSpotting\u003c/a> and \u003ca href=\"http://foodgawker.com/\">foodgawker\u003c/a>, I'm not alone. Every blogging conference includes panels on how to perfect your happy snaps. Locally, Heidi Swanson at \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a> gets props for her photography; check out BAB contributor Megan Gordon’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/13/5-beautifully-photographed-food-blogs/\">5 Beautifully Photographed Food Blogs\u003c/a> post or \u003ca href=\"http://www.saveur.com/article/Kitchen/2011-SAVEUR-Best-Food-Blog-Awards-Winners\">Saveur‘s recent top picks of pics\u003c/a> for more. Speaking of rock stars, at Camp Blogaway there was much twittering (both in the new and old sense of that word) about the appearance of \u003ca href=\"http://articles.latimes.com/2011/mar/31/food/la-fo-0331-sarah-gim-tastespotting-20110331\">Sarah Gim\u003c/a>, founder of TasteSpotting, who seems like a perfectly pleasant person to this visually-challenged photog but was treated like royalty by many of the way more camera-savvy scribes at this event. Clearly, image matters in this medium. Get a pic on TasteSpotting, considered the gold standard of food porn sites, and watch that traffic climb.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/05/oat-cakes-recipe-super-natural-everyday.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/5secondrule-300x286.jpg\" alt=\"5 second rule\" title=\"5 second rule\" width=\"300\" height=\"286\" class=\"alignleft size-medium wp-image-27777\">\u003c/a>\u003cstrong>Build a genuine community:\u003c/strong> A well-received panel addressing this very subject occurred at the recent Camp Blogaway, co-presented by my role model in this matter, the consistently generous \u003ca href=\"http://twitter.com/#!/sternmanrule\">Cheryl Sternman Rule\u003c/a>, and the similarly welcoming Susan Russo of \u003ca href=\"http://foodblogga.blogspot.com/\">FoodBlogga\u003c/a>. In a nutshell: Think about your readers, only promote products you truly value, reach out to new readers and bloggers, champion others, and say thank you. Susan talked about paying it forward and building an authentic following beyond cyberspace (clue: in the real world). Cheryl walks her talk; for a taste, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/05/oat-cakes-recipe-super-natural-everyday.html#comment-6a00e552049b248833014e8838d608970d\">try this bite\u003c/a>. My favorite take away from their talk: \"Measure your success not in clicks or traffic, but in how well your blog fulfills your personal and professional objectives. Most of all, be kind to yourself.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.davidlebovitz.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/davidlebovitz400-300x249.jpg\" alt=\"David Lebovitz\" title=\"David Lebovitz\" width=\"300\" height=\"249\" class=\"alignleft size-medium wp-image-27778\">\u003c/a>\u003cstrong>Be a man:\u003c/strong> Okay, before all the guys start rolling their eyes here, let me say this: I'm no man hater. I'm a daddy’s girl who adored growing up with four boisterous brothers. I was married to a man for a very long time and we remain firm friends in the Ellen Barkin-Gabriel Byrne kind of way (versus the Ellen Barkin-Ronald Perelman way. No idea what I’m talking about? Take a little pit stop through this \u003ca href=\"http://www.nytimes.com/2011/04/24/magazine/mag-24barkin-t.html?_r=1\">\u003cem>New York Times Magazine\u003c/em>\u003c/a> piece on same and then come back here.) My only child hails from planet XY. Some of my best friends are men…you know where this is going.\u003c/p>\n\u003cp>Got no issue with the other sex. And yet: Why is it in the blogosphere and at these food writing affairs, which, let's face it, are afloat in a sea of estrogen, do so many men seem to be disproportionately represented in the ranks of speakers and award winners? I'm \u003ca href=\"http://diannej.com/blog/2010/03/who-qualifies-as-a-beard-finalist-and-what-they-wrote/\">not the only one who notices\u003c/a>. I can only surmise that they simply stand out in an overwhelmingly female field. In true rock star fashion, like Sting, they need only one name to be recognized. Think: \u003ca href=\"http://www.davidlebovitz.com/\">Lebovitz\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">Leite\u003c/a> and \u003ca href=\"http://ruhlman.com/\">Ruhlman\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sippitysup.com/campblogaway-movie\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/camp-blogaway300.jpg\" alt=\"Camp Blogaway. Video by Sippity Sup\" title=\"Camp Blogaway. Video by Sippity Sup\" width=\"300\" height=\"208\" class=\"alignleft size-full wp-image-27817\">\u003c/a>\u003cstrong>Keep current with social media:\u003c/strong> \u003ca href=\"http://twitter.com/\">Twitter\u003c/a> is the new Facebook. \u003ca href=\"http://www.stumbleupon.com/\">StumbleUpon\u003c/a> is the new Digg. Video is the new photo. That's right: It's not enough to take fab photos. You have to shoot and edit your own mini-movies now too, another take away from Camp Blogaway, a fact that was echoed at the \u003ca href=\"http://www.asja.org/wc/2011/\">American Society of Journalists and Authors\u003c/a> conference in New York the same weekend, according to food writer friends who attended that event. To which I can only say: Shoot me now.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Speaking of that ASJA conference, the other take-home advice that stood out to me on the Monday morning I scanned email messages coming out of that meeting: Don't let blogging get in the way of your real work. Go figure.\u003cbr clear=\"all\">\u003c/p>\n\n","blocks":[],"excerpt":"Food blogs are a dime a dozen in cyberspace. Find out how to stand out from the pack.","status":"publish","parent":0,"modified":1530684938,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1414},"headData":{"title":"So You Want to be a Successful Food Blogger? Here's How. | KQED","description":"Food blogs are a dime a dozen in cyberspace. Find out how to stand out from the pack.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"So You Want to be a Successful Food Blogger? Here's How.","datePublished":"2011-05-20T15:00:03.000Z","dateModified":"2018-07-04T06:15:38.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"27706 http://blogs.kqed.org/bayareabites/?p=27706","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/05/20/so-you-want-to-be-a-successful-food-blogger-heres-how/","disqusTitle":"So You Want to be a Successful Food Blogger? Here's How.","path":"/bayareabites/27706/so-you-want-to-be-a-successful-food-blogger-heres-how","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now that I have your attention, let me start by saying that \"success\" in food blogging terms can be measured in many ways.\u003c/p>\n\u003cp>Some see success in terms of traffic in the millions, others in an audience of two. (Hi mom, thanks for finding my \"blob.\" True story over at \u003ca href=\"http://rabbitfoodrocks.blogspot.com/2011/05/mothers-day-recognizing-moms-who.html\">Rabbit Food Rocks\u003c/a>.) Some want to turn their cyberventures into cookbook or cooking shows. Still others eschew all the talk of numbers (both dollars and page counts) and firmly believe that success can be measured in building a bona fide community that keeps coming back for well-written words, known in the blog biz as (wince alert) content.\u003c/p>\n\u003cp>\u003ca href=\"http://thepioneerwoman.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/pioneer-woman400devildog-300x274.jpg\" alt=\"Pioneer Woman\" title=\"Pioneer Woman\" width=\"300\" height=\"274\" class=\"alignleft size-medium wp-image-27781\">\u003c/a>Then there are the rock stars of the food blogging establishment, peeps like Ree Drummond who writes under the persona \u003ca href=\"http://thepioneerwoman.com/\">The Pioneer Woman\u003c/a>. Check out her impressive stats, courtesy of a recent \u003ca href=\"http://www.newyorker.com/reporting/2011/05/09/110509fa_fact_fortini\">\u003cem>New Yorker\u003c/em>\u003c/a> profile: 23.3 million page views per month, 4.4 million unique visitors, a new memoir, \u003ca href=\"http://www.amazon.com/Pioneer-Woman-Black-Tractor-Wheels/dp/0061997161\">\u003cem>The Pioneer Woman: Black Heels to Tractor Wheels–A Love Story\u003c/em>\u003c/a>, a bestselling cookbook, ad revenue for 2010 at the cool one million mark and counting, oh, and a movie deal, with Reese Witherspoon signed on to star. All this for a gal who chronicles the minutiae of everyday life on an Oklahoma cattle ranch, where she home schools four kids, cooks, and dishes about cleaning out her closet.\u003c/p>\n\u003cp>Curious about this medium and the food folks who thrive in blogland, I've attended my fair share of blogging meet ups in the past couple of years, including \u003ca href=\"http://www.blogher.com/blogher-topics/blogherconferences/blogherfood2011\">BlogHerFood\u003c/a>, \u003ca href=\"http://www.foodista.com/ifbc2011/node/12\">International Food Blogger Conference\u003c/a>, and, most recently, \u003ca href=\"http://campblogaway.com/\">Camp Blogaway\u003c/a>, the second annual sleepover for food bloggers held in the San Bernardino mountains in Southern California. I've also sat in on blogging panels at conferences that include old-media scribes such as the \u003ca href=\"http://www.iacp.com/displaycommon.cfm?an=1&subarticlenbr=921\">International Association of Culinary Professionals\u003c/a> and the \u003ca href=\"http://www.greenbrier.com/event-detail/Symposium-for-Professional-Foodwriters.aspx\">Symposium for Professional Food Writers\u003c/a>.\u003c/p>\n\u003cp>What I'm struck by at these sessions is how much the attendees are looking for the keys to success in cyberland. It reminds me of a time, not so long ago, when new writers would pepper panelists at journalism conventions for the one right way to write a pitch letter to break into print magazines, as if starting with \"Hi Joe,\" \"Dear Mr. Yonan\" or \"Yo \u003ca href=\"http://www.joeyonan.com/p/about-me.html\">Joe Yonan\u003c/a>\" could make the crucial difference between landing a freelance assignment and getting overlooked.\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>Of course, there are missteps best avoided (if you spell an editor's name wrong you're likely sunk). But the truth is while talent and ideas count, so does experience, connections, timing, and, frankly, a bit of luck. I feel similarly about how things shake out in the food writing world on the Internet.\u003c/p>\n\u003cp>That said, I offer up five key ingredients gleaned from these long weekend food blogging bashes that may help pave the way to success in the blogosphere, however you define that term. And, thanks for asking, I think I'd choose \u003ca href=\"http://en.wikipedia.org/wiki/Cate_Blanchett\">Cate Blanchett\u003c/a> to play me.\u003c/p>\n\u003cp>\u003cstrong>5 Keys to Food Blogging Success\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.joythebaker.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/joythebaker400-300x247.jpg\" alt=\"Joy the Baker\" title=\"Joy the Baker \" width=\"300\" height=\"247\" class=\"alignleft size-medium wp-image-27779\">\u003c/a>\u003cstrong>Tell stories:\u003c/strong> Might seem obvious, but having something to say and telling it in an informative and entertaining way is crucial. And, as bloggers like Camp Blogaway keynote speaker Joy Wilson of \u003ca href=\"http://www.joythebaker.com/\">Joy the Baker\u003c/a> exemplifies, it need not be on weighty matters. She writes frequently about the antics of her cat and in two short years saw her readers jump from around 32 to 2 million. (It doesn't hurt that she bakes mouth-watering treats and takes stunning snaps, too, see my next point.)\u003c/p>\n\u003cp>I'm partial to the prose dispensed by pals Cheryl Sternman Rule (\u003ca href=\"http://www.5secondrule.typepad.com/\">5 Second Rule\u003c/a>), Molly Watson (\u003ca href=\"http://www.thedinnerfiles.com/\">The Dinner Files\u003c/a>) and -- rock star alert -- Molly Wizenberg (\u003ca href=\"http://orangette.blogspot.com/\">Orangette\u003c/a>, but then savvy blog readers knew that already, right?) Consistently well-crafted tales told with wit and wisdom, typically just once a week, from each of these gals. Newsflash peeps: Pumping out blog copy every day doesn't necessarily make for a great read. Oh, and I'm a food policy wonkette at heart so I read \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> pretty consistently too.\u003c/p>\n\u003cp>And, here's an interesting tidbit: You know how food blogs are largely about food and frequently contain recipes? Duh. Here's what I've heard confessed recently at these soirees: Many readers gush about being a huge fan of blogger XX, while at the same time confessing to have never, ever, made a single recipe on their site. Wow. Who knew? And what to make of that fact?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.tastespotting.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/tastespotting400-300x215.jpg\" alt=\"tastespotting\" title=\"tastespotting\" width=\"300\" height=\"215\" class=\"alignleft size-medium wp-image-27776\">\u003c/a>\u003cstrong>Take pretty pictures:\u003c/strong> It’s not enough to have something to say. Food bloggers need to be food photographers and stylists too. I'm no fan of the term food porn, but I get it, and I like a beautiful image of something scrumptious as much as the next voyeur. Judging by the popularity of such sites as \u003ca href=\"http://www.tastespotting.com/\">TasteSpotting\u003c/a> and \u003ca href=\"http://foodgawker.com/\">foodgawker\u003c/a>, I'm not alone. Every blogging conference includes panels on how to perfect your happy snaps. Locally, Heidi Swanson at \u003ca href=\"http://www.101cookbooks.com/\">101 Cookbooks\u003c/a> gets props for her photography; check out BAB contributor Megan Gordon’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/13/5-beautifully-photographed-food-blogs/\">5 Beautifully Photographed Food Blogs\u003c/a> post or \u003ca href=\"http://www.saveur.com/article/Kitchen/2011-SAVEUR-Best-Food-Blog-Awards-Winners\">Saveur‘s recent top picks of pics\u003c/a> for more. Speaking of rock stars, at Camp Blogaway there was much twittering (both in the new and old sense of that word) about the appearance of \u003ca href=\"http://articles.latimes.com/2011/mar/31/food/la-fo-0331-sarah-gim-tastespotting-20110331\">Sarah Gim\u003c/a>, founder of TasteSpotting, who seems like a perfectly pleasant person to this visually-challenged photog but was treated like royalty by many of the way more camera-savvy scribes at this event. Clearly, image matters in this medium. Get a pic on TasteSpotting, considered the gold standard of food porn sites, and watch that traffic climb.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/05/oat-cakes-recipe-super-natural-everyday.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/5secondrule-300x286.jpg\" alt=\"5 second rule\" title=\"5 second rule\" width=\"300\" height=\"286\" class=\"alignleft size-medium wp-image-27777\">\u003c/a>\u003cstrong>Build a genuine community:\u003c/strong> A well-received panel addressing this very subject occurred at the recent Camp Blogaway, co-presented by my role model in this matter, the consistently generous \u003ca href=\"http://twitter.com/#!/sternmanrule\">Cheryl Sternman Rule\u003c/a>, and the similarly welcoming Susan Russo of \u003ca href=\"http://foodblogga.blogspot.com/\">FoodBlogga\u003c/a>. In a nutshell: Think about your readers, only promote products you truly value, reach out to new readers and bloggers, champion others, and say thank you. Susan talked about paying it forward and building an authentic following beyond cyberspace (clue: in the real world). Cheryl walks her talk; for a taste, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/05/oat-cakes-recipe-super-natural-everyday.html#comment-6a00e552049b248833014e8838d608970d\">try this bite\u003c/a>. My favorite take away from their talk: \"Measure your success not in clicks or traffic, but in how well your blog fulfills your personal and professional objectives. Most of all, be kind to yourself.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.davidlebovitz.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/davidlebovitz400-300x249.jpg\" alt=\"David Lebovitz\" title=\"David Lebovitz\" width=\"300\" height=\"249\" class=\"alignleft size-medium wp-image-27778\">\u003c/a>\u003cstrong>Be a man:\u003c/strong> Okay, before all the guys start rolling their eyes here, let me say this: I'm no man hater. I'm a daddy’s girl who adored growing up with four boisterous brothers. I was married to a man for a very long time and we remain firm friends in the Ellen Barkin-Gabriel Byrne kind of way (versus the Ellen Barkin-Ronald Perelman way. No idea what I’m talking about? Take a little pit stop through this \u003ca href=\"http://www.nytimes.com/2011/04/24/magazine/mag-24barkin-t.html?_r=1\">\u003cem>New York Times Magazine\u003c/em>\u003c/a> piece on same and then come back here.) My only child hails from planet XY. Some of my best friends are men…you know where this is going.\u003c/p>\n\u003cp>Got no issue with the other sex. And yet: Why is it in the blogosphere and at these food writing affairs, which, let's face it, are afloat in a sea of estrogen, do so many men seem to be disproportionately represented in the ranks of speakers and award winners? I'm \u003ca href=\"http://diannej.com/blog/2010/03/who-qualifies-as-a-beard-finalist-and-what-they-wrote/\">not the only one who notices\u003c/a>. I can only surmise that they simply stand out in an overwhelmingly female field. In true rock star fashion, like Sting, they need only one name to be recognized. Think: \u003ca href=\"http://www.davidlebovitz.com/\">Lebovitz\u003c/a>, \u003ca href=\"http://leitesculinaria.com/\">Leite\u003c/a> and \u003ca href=\"http://ruhlman.com/\">Ruhlman\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sippitysup.com/campblogaway-movie\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/camp-blogaway300.jpg\" alt=\"Camp Blogaway. Video by Sippity Sup\" title=\"Camp Blogaway. Video by Sippity Sup\" width=\"300\" height=\"208\" class=\"alignleft size-full wp-image-27817\">\u003c/a>\u003cstrong>Keep current with social media:\u003c/strong> \u003ca href=\"http://twitter.com/\">Twitter\u003c/a> is the new Facebook. \u003ca href=\"http://www.stumbleupon.com/\">StumbleUpon\u003c/a> is the new Digg. Video is the new photo. That's right: It's not enough to take fab photos. You have to shoot and edit your own mini-movies now too, another take away from Camp Blogaway, a fact that was echoed at the \u003ca href=\"http://www.asja.org/wc/2011/\">American Society of Journalists and Authors\u003c/a> conference in New York the same weekend, according to food writer friends who attended that event. To which I can only say: Shoot me now.\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>Speaking of that ASJA conference, the other take-home advice that stood out to me on the Monday morning I scanned email messages coming out of that meeting: Don't let blogging get in the way of your real work. Go figure.\u003cbr clear=\"all\">\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/27706/so-you-want-to-be-a-successful-food-blogger-heres-how","authors":["5125"],"categories":["bayareabites_1865"],"tags":["bayareabites_9299","bayareabites_9300","bayareabites_770","bayareabites_8950","bayareabites_3612","bayareabites_3609","bayareabites_9301","bayareabites_522","bayareabites_1850","bayareabites_9040"],"featImg":"bayareabites_27781","label":"bayareabites"},"bayareabites_25936":{"type":"posts","id":"bayareabites_25936","meta":{"index":"posts_1591205157","site":"bayareabites","id":"25936","score":null,"sort":[1302706856000]},"guestAuthors":[],"slug":"5-beautifully-photographed-food-blogs","title":"5 Beautifully Photographed Food Blogs","publishDate":1302706856,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Chances are, if you're here reading \u003cem>Bay Area Bites\u003c/em>, you probably read other food blogs, too. From blogs that focus on just one meal a day, to photographers shooting with film, to writers telling stories of people that produce the food you're eating--here are a few food blogs that are not only beautifully photographed but are innovative in the way they approach content. \u003c/p>\n\u003cp>\u003cstrong>Sprouted Kitchen\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://sproutedkitchen.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/sprouted1.jpg\" alt=\"sprouted kitchen\" title=\"sprouted kitchen\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25943\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://sproutedkitchen.com/\">Sprouted Kitchen\u003c/a> is the work of Sara Forte and husband/photographer \u003ca href=\"http://hughforte.com/blog/\">Hugh Forte\u003c/a>. Sara left what she calls her \"big-girl-career\" job in March to pursue cooking and writing about whole foods in an approachable way. Hugh takes the photos for the site, and the two have just secured a book deal which makes those of us who love The Sprouted Kitchen really, really excited. A few recent stand-out posts are the \u003ca href=\"http://sproutedkitchen.com/?p=2354\">Pear and Buckwheat Pancakes\u003c/a> and \u003ca href=\"http://sproutedkitchen.com/?p=392\">Rustic Fig and Goat Cheese Pizza.\u003c/a> In addition to being one of the prettiest blogs around, Sara's recipes test beautifully; I'm always confident that anything I decide to try from the blog will come out perfectly. And last, Sara's incredibly generous with comments. She usually replies to her reader's comments and is gracious about participating in the community that has, not surprisingly, developed in and around her blog. This is not something that everyone does. It makes you feel at home at Sprouted Kitchen. \u003c/p>\n\u003cp>\u003cstrong>The Blue Hour\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://bferry.wordpress.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/33070018bferry.jpg\" alt=\"brian ferry\" title=\"brian ferry\" width=\"600\" height=\"397\" class=\"alignnone size-full wp-image-26097\">\u003c/a>\u003c/p>\n\u003cp>So \u003ca href=\"http://bferry.wordpress.com/\">The Blue Hour\u003c/a> isn't technically a food blog, but it's one of the few sites that I actually visit each and every day. Photographer \u003ca href=\"http://cargocollective.com/bferry\">Brian Ferry\u003c/a> lives in London and uses The Blue Hour to post photos about his daily life: from images of meals in a local pub, to blooming flowers, to a button-down shirt draped over a chair in the corner. I'm including The Blue Hour here because food is so much about the simple pleasures of daily life, and there's no one else I can think of that celebrates and captures that better right now than Brian Ferry. Some posts are themed (like this one on \u003ca href=\"http://bferry.wordpress.com/2011/03/30/look-out-the-window/\">shooting out of airplane windows\u003c/a>), but most tend to capture the mood of a day, to explore the threads that weave together each hour -- from the mundane to the more monumental. In addition to photos, Brain often offers \u003ca href=\"http://bferry.wordpress.com/2011/03/29/29-march/\">links\u003c/a> to music, videos, and things he likes around the web. His perspective shines through immediately; I'm a fan. I think you will be, too. \u003c/p>\n\u003cp>\u003cstrong>Beyond the Plate\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.beyondtheplate.net/recipes/bomboloni-meyer-lemon-curd/#more-5306\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/danielle-photo.jpg\" alt=\"bambolino\" title=\"bambolino\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-25973\">\u003c/a>\u003c/p>\n\u003cp>In the spirit of full disclosure, I must say that \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>, author and photographer behind \u003ca href=\"http://www.beyondtheplate.net/\">Beyond the Plate\u003c/a>, is a good friend of mine. We met through our blogs, actually, and have developed a great friendship beyond that. Her blog is a mixture of personal writing, pieces on local food purveyors and farmers, and beautiful photography and recipes. Danielle has a way of staging each photo so you feel like you've been invited to sit down to the table -- you feel as though you've been there, you are there. A few of my favorite recent posts from are the \u003ca href=\"http://www.beyondtheplate.net/recipes/bomboloni-meyer-lemon-curd/#more-5306\">Bamboloni and Meyer Lemon Curd\u003c/a> (spring encapsulated!) and \u003ca href=\"http://www.beyondtheplate.net/recipes/pasta-carbonara/\">Pasta Carbonara\u003c/a> posts. If you're interested in a food blog that's moving beyond recipes and photos and into engaging stories about real people producing food, this one is it. \u003c/p>\n\u003cp>\u003cstrong>What Katie Ate\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whatkatieate.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Screen-shot-2011-04-12-at-8.15.30-AM1.png\" alt=\"what katie ate\" title=\"what katie ate\" width=\"500\" height=\"300\" class=\"alignnone size-full wp-image-26220\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whatkatieate.blogspot.com/\">What Katie Ate\u003c/a> is the work of Katie Quinn Davies, a self-taught Australian photographer with one of the most beautiful blogs around these days. Katie's photos have a true tactile quality that make you just want to reach into the frame, touch, and taste. There is a real rustic simplicity and a moodiness in Katie's work that you don't often find in the often uber-exposed photographs from other pretty food blogs. For me, reading a new What Katie Ate post is like settling into an old worn-in leather chair on a Sunday afternoon with a cool drink. It doesn't get much better. From the typewriter-like font to the unparalleled food styling and unique approach to each photo, Katie's work is different and special. A few of my favorite posts are her\u003ca href=\"http://whatkatieate.blogspot.com/search/label/Cherries\"> Black Forest Gateau\u003c/a>, \u003ca href=\"http://whatkatieate.blogspot.com/2010/10/poached-salmon-salad-with-crumbled-feta.html\">Poached Salmon Salad with Crumbled Feta, Chickpeas, and Crispy Capers\u003c/a>, and \u003ca href=\"http://whatkatieate.blogspot.com/2010/09/baked-eggs.html\">Sunday Morning Baked Eggs\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Simply Breakfast\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://simplybreakfast.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Screen-shot-2011-04-12-at-8.13.40-AM1.png\" alt=\"simply breakfast\" title=\"Simply breakfast\" width=\"500\" height=\"267\" class=\"alignnone size-full wp-image-26221\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I love \u003ca href=\"http://simplybreakfast.blogspot.com/\">Simply Breakfast.\u003c/a> It's a simple blog. It's predictable. You may not necessarily see an image that will floor you with its new approach or unique camera angle. But what \u003ca href=\"http://www.jennifercausey.com/index2.php\">Jennifer Causey\u003c/a> does remarkably well is to make you excited about breakfast again, appreciate routine and ritual, and long for creating a morning meal that means something--however small and insignificant. It could be as simple as coffee and a scone or a more elaborate meal such as a scramble with mushrooms and onions and a mug of green tea. Sometimes Jen eats out in the morning and photographs that meal, but more often than not, they're a snapshot of how her mornings start at home. For that reason, they're also a chronicle of the turning light, the seasons, and what I imagine are most likely her changing mood and tastes. \u003c/p>\n\n","blocks":[],"excerpt":"Megan Gordon shares her current take on some of the most beautifully photographed food blogs. ","status":"publish","parent":0,"modified":1302658728,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":872},"headData":{"title":"5 Beautifully Photographed Food Blogs | KQED","description":"Megan Gordon shares her current take on some of the most beautifully photographed food blogs. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Beautifully Photographed Food Blogs","datePublished":"2011-04-13T15:00:56.000Z","dateModified":"2011-04-13T01:38:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"25936 http://blogs.kqed.org/bayareabites/?p=25936","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/04/13/5-beautifully-photographed-food-blogs/","disqusTitle":"5 Beautifully Photographed Food Blogs","path":"/bayareabites/25936/5-beautifully-photographed-food-blogs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chances are, if you're here reading \u003cem>Bay Area Bites\u003c/em>, you probably read other food blogs, too. From blogs that focus on just one meal a day, to photographers shooting with film, to writers telling stories of people that produce the food you're eating--here are a few food blogs that are not only beautifully photographed but are innovative in the way they approach content. \u003c/p>\n\u003cp>\u003cstrong>Sprouted Kitchen\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://sproutedkitchen.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/sprouted1.jpg\" alt=\"sprouted kitchen\" title=\"sprouted kitchen\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25943\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://sproutedkitchen.com/\">Sprouted Kitchen\u003c/a> is the work of Sara Forte and husband/photographer \u003ca href=\"http://hughforte.com/blog/\">Hugh Forte\u003c/a>. Sara left what she calls her \"big-girl-career\" job in March to pursue cooking and writing about whole foods in an approachable way. Hugh takes the photos for the site, and the two have just secured a book deal which makes those of us who love The Sprouted Kitchen really, really excited. A few recent stand-out posts are the \u003ca href=\"http://sproutedkitchen.com/?p=2354\">Pear and Buckwheat Pancakes\u003c/a> and \u003ca href=\"http://sproutedkitchen.com/?p=392\">Rustic Fig and Goat Cheese Pizza.\u003c/a> In addition to being one of the prettiest blogs around, Sara's recipes test beautifully; I'm always confident that anything I decide to try from the blog will come out perfectly. And last, Sara's incredibly generous with comments. She usually replies to her reader's comments and is gracious about participating in the community that has, not surprisingly, developed in and around her blog. This is not something that everyone does. It makes you feel at home at Sprouted Kitchen. \u003c/p>\n\u003cp>\u003cstrong>The Blue Hour\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>\u003ca href=\"http://bferry.wordpress.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/33070018bferry.jpg\" alt=\"brian ferry\" title=\"brian ferry\" width=\"600\" height=\"397\" class=\"alignnone size-full wp-image-26097\">\u003c/a>\u003c/p>\n\u003cp>So \u003ca href=\"http://bferry.wordpress.com/\">The Blue Hour\u003c/a> isn't technically a food blog, but it's one of the few sites that I actually visit each and every day. Photographer \u003ca href=\"http://cargocollective.com/bferry\">Brian Ferry\u003c/a> lives in London and uses The Blue Hour to post photos about his daily life: from images of meals in a local pub, to blooming flowers, to a button-down shirt draped over a chair in the corner. I'm including The Blue Hour here because food is so much about the simple pleasures of daily life, and there's no one else I can think of that celebrates and captures that better right now than Brian Ferry. Some posts are themed (like this one on \u003ca href=\"http://bferry.wordpress.com/2011/03/30/look-out-the-window/\">shooting out of airplane windows\u003c/a>), but most tend to capture the mood of a day, to explore the threads that weave together each hour -- from the mundane to the more monumental. In addition to photos, Brain often offers \u003ca href=\"http://bferry.wordpress.com/2011/03/29/29-march/\">links\u003c/a> to music, videos, and things he likes around the web. His perspective shines through immediately; I'm a fan. I think you will be, too. \u003c/p>\n\u003cp>\u003cstrong>Beyond the Plate\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.beyondtheplate.net/recipes/bomboloni-meyer-lemon-curd/#more-5306\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/danielle-photo.jpg\" alt=\"bambolino\" title=\"bambolino\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-25973\">\u003c/a>\u003c/p>\n\u003cp>In the spirit of full disclosure, I must say that \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>, author and photographer behind \u003ca href=\"http://www.beyondtheplate.net/\">Beyond the Plate\u003c/a>, is a good friend of mine. We met through our blogs, actually, and have developed a great friendship beyond that. Her blog is a mixture of personal writing, pieces on local food purveyors and farmers, and beautiful photography and recipes. Danielle has a way of staging each photo so you feel like you've been invited to sit down to the table -- you feel as though you've been there, you are there. A few of my favorite recent posts from are the \u003ca href=\"http://www.beyondtheplate.net/recipes/bomboloni-meyer-lemon-curd/#more-5306\">Bamboloni and Meyer Lemon Curd\u003c/a> (spring encapsulated!) and \u003ca href=\"http://www.beyondtheplate.net/recipes/pasta-carbonara/\">Pasta Carbonara\u003c/a> posts. If you're interested in a food blog that's moving beyond recipes and photos and into engaging stories about real people producing food, this one is it. \u003c/p>\n\u003cp>\u003cstrong>What Katie Ate\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whatkatieate.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Screen-shot-2011-04-12-at-8.15.30-AM1.png\" alt=\"what katie ate\" title=\"what katie ate\" width=\"500\" height=\"300\" class=\"alignnone size-full wp-image-26220\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whatkatieate.blogspot.com/\">What Katie Ate\u003c/a> is the work of Katie Quinn Davies, a self-taught Australian photographer with one of the most beautiful blogs around these days. Katie's photos have a true tactile quality that make you just want to reach into the frame, touch, and taste. There is a real rustic simplicity and a moodiness in Katie's work that you don't often find in the often uber-exposed photographs from other pretty food blogs. For me, reading a new What Katie Ate post is like settling into an old worn-in leather chair on a Sunday afternoon with a cool drink. It doesn't get much better. From the typewriter-like font to the unparalleled food styling and unique approach to each photo, Katie's work is different and special. A few of my favorite posts are her\u003ca href=\"http://whatkatieate.blogspot.com/search/label/Cherries\"> Black Forest Gateau\u003c/a>, \u003ca href=\"http://whatkatieate.blogspot.com/2010/10/poached-salmon-salad-with-crumbled-feta.html\">Poached Salmon Salad with Crumbled Feta, Chickpeas, and Crispy Capers\u003c/a>, and \u003ca href=\"http://whatkatieate.blogspot.com/2010/09/baked-eggs.html\">Sunday Morning Baked Eggs\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Simply Breakfast\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://simplybreakfast.blogspot.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Screen-shot-2011-04-12-at-8.13.40-AM1.png\" alt=\"simply breakfast\" title=\"Simply breakfast\" width=\"500\" height=\"267\" class=\"alignnone size-full wp-image-26221\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I love \u003ca href=\"http://simplybreakfast.blogspot.com/\">Simply Breakfast.\u003c/a> It's a simple blog. It's predictable. You may not necessarily see an image that will floor you with its new approach or unique camera angle. But what \u003ca href=\"http://www.jennifercausey.com/index2.php\">Jennifer Causey\u003c/a> does remarkably well is to make you excited about breakfast again, appreciate routine and ritual, and long for creating a morning meal that means something--however small and insignificant. It could be as simple as coffee and a scone or a more elaborate meal such as a scramble with mushrooms and onions and a mug of green tea. Sometimes Jen eats out in the morning and photographs that meal, but more often than not, they're a snapshot of how her mornings start at home. For that reason, they're also a chronicle of the turning light, the seasons, and what I imagine are most likely her changing mood and tastes. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/25936/5-beautifully-photographed-food-blogs","authors":["5072"],"categories":["bayareabites_1865","bayareabites_1593"],"tags":["bayareabites_9192","bayareabites_3612","bayareabites_3609","bayareabites_522","bayareabites_9194","bayareabites_9190","bayareabites_9191","bayareabites_9193"],"label":"bayareabites"},"bayareabites_779":{"type":"posts","id":"bayareabites_779","meta":{"index":"posts_1591205157","site":"bayareabites","id":"779","score":null,"sort":[1194765060000]},"guestAuthors":[],"slug":"gracias-por-los-campesinos","title":"Gracias por los Campesinos","publishDate":1194765060,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>It's that time of the year again. Shorter days, colder nights and the realization that yet another year is slipping away.\u003c/p>\n\u003cp>For those of us who clutch to whatever hope we can find, it's also the time to begin thinking about all the promises ahead for 2008. To help mark the months, calendars that inspire and move me are a basic necessity. How else to make the wall over my desk a place for change rather then an endless list of tasks?\u003c/p>\n\u003cp>For the third year in a row, I'm ordering a copy of \u003ca href=\"http://www.paonia.com/~celiaroberts/calendar.htm\">\u003cstrong>Celia Roberts' wonderful calendar\u003c/strong>\u003c/a> celebrating farm workers across the country. Fully bilingual with Spanish and English text, this year's calendar, \u003ci> Gracias por los Campesinos\u003c/i>, describes the daily labor of immigrants with honesty, respect and quiet gratitude.\u003c/p>\n\u003cp>Next year's calendar is especially close to my heart, for Celia came to the Ferry Plaza Farmers Market while I was still teaching in the kitchen there. She helped me welcome the women from \u003ca href=\"http://www.secretsofsalsa.com/\">\u003cstrong>Las Salsitas\u003c/strong>\u003c/a> the day they demonstrated recipes from their cookbook, and while she was there, she snapped a photo of Carl Rosato from \u003ca href=\"http://www.cuesa.org/markets/farmers/91.html\">\u003cstrong>Woodleaf Farm\u003c/strong>\u003c/a>. If you flip to December in the 2008 calendar, you'll see him helping some customers as they pick out peaches at his booth.\u003c/p>\n\u003cp>Every year's calendar has a different visual theme, but the feeling is always the same: thanking community members for their valuable contributions. One of my favorites was last year's collection of photographs, \u003ci>Gracias por los Abuelos\u003c/i>, when Celia honored grandparents.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I highly recommend this year's calendar for offices or kitchens where eating and cooking has become the mere stuff of work. It's a warm reminder of the faces and lives and stories that bring us our food.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1207785668,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":301},"headData":{"title":"Gracias por los Campesinos | KQED","description":"It's that time of the year again. Shorter days, colder nights and the realization that yet another year is slipping away. For those of us who clutch to whatever hope we can find, it's also the time to begin thinking about all the promises ahead for 2008. To help mark the months, calendars that inspire","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Gracias por los Campesinos","datePublished":"2007-11-11T07:11:00.000Z","dateModified":"2008-04-10T00:01:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"779 http://blogs.kqed.org/bayareabites/2007/11/11/gracias-por-los-campesinos/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/11/11/gracias-por-los-campesinos/","disqusTitle":"Gracias por los Campesinos","path":"/bayareabites/779/gracias-por-los-campesinos","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's that time of the year again. Shorter days, colder nights and the realization that yet another year is slipping away.\u003c/p>\n\u003cp>For those of us who clutch to whatever hope we can find, it's also the time to begin thinking about all the promises ahead for 2008. To help mark the months, calendars that inspire and move me are a basic necessity. How else to make the wall over my desk a place for change rather then an endless list of tasks?\u003c/p>\n\u003cp>For the third year in a row, I'm ordering a copy of \u003ca href=\"http://www.paonia.com/~celiaroberts/calendar.htm\">\u003cstrong>Celia Roberts' wonderful calendar\u003c/strong>\u003c/a> celebrating farm workers across the country. Fully bilingual with Spanish and English text, this year's calendar, \u003ci> Gracias por los Campesinos\u003c/i>, describes the daily labor of immigrants with honesty, respect and quiet gratitude.\u003c/p>\n\u003cp>Next year's calendar is especially close to my heart, for Celia came to the Ferry Plaza Farmers Market while I was still teaching in the kitchen there. She helped me welcome the women from \u003ca href=\"http://www.secretsofsalsa.com/\">\u003cstrong>Las Salsitas\u003c/strong>\u003c/a> the day they demonstrated recipes from their cookbook, and while she was there, she snapped a photo of Carl Rosato from \u003ca href=\"http://www.cuesa.org/markets/farmers/91.html\">\u003cstrong>Woodleaf Farm\u003c/strong>\u003c/a>. If you flip to December in the 2008 calendar, you'll see him helping some customers as they pick out peaches at his booth.\u003c/p>\n\u003cp>Every year's calendar has a different visual theme, but the feeling is always the same: thanking community members for their valuable contributions. One of my favorites was last year's collection of photographs, \u003ci>Gracias por los Abuelos\u003c/i>, when Celia honored grandparents.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I highly recommend this year's calendar for offices or kitchens where eating and cooking has become the mere stuff of work. It's a warm reminder of the faces and lives and stories that bring us our food.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/779/gracias-por-los-campesinos","authors":["5018"],"categories":["bayareabites_95"],"tags":["bayareabites_129","bayareabites_134","bayareabites_452","bayareabites_522","bayareabites_67"],"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. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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. 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Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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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. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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