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She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. 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Here's The Science","publishDate":1480963016,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Meat was seldom on the menu when I was a kid. When we did eat it, my family's go-tos consisted of hot dogs (consumed once per year at my dad's work picnic), kung pao chicken from various local Chinese establishments, and my mom's tandoori chicken slathered in yogurt sauce. These dishes all followed my formerly vegetarian, reluctantly omnivorous Hindu parents' Cardinal Rule for Eating Meat: Meat should not resemble animal. Skin and bones were to be avoided, which meant that chicken wings and ribs were inherently problematic, as were Thanksgiving turkeys, which were replaced with lasagnas.\u003c/p>\n\u003cp>Sushi was never on the radar (fish as a whole was out, given its fishy qualities), but it ostensibly fit the Cardinal Rule, given that the fish was skinless and boneless. And best of all, it was covered in rice, the best food known to (Indian) man (and woman). I tried sushi for the first time in the summer of 2001 in an upstate New York college town to prepare for my forthcoming teaching stint in Japan. (Since I'd gone completely vegetarian in high school, it was also the first piece of animal flesh I had eaten in seven years). To be honest, I don't remember the taste of the sushi as much as the experience, which, as the years have passed, has lodged in the part of my brain reserved for nostalgia.\u003c/p>\n\u003cp>Sometime upon my return stateside two years later, an abomination began to appear on the menus of local sushi joints: brown rice rolls. The holy triad of salt, sugar, and vinegar had gone out of whack; the rice grains tasted like grit.\u003c/p>\n\u003cp>So I was shocked (shocked!) when a friend of mine told me that he liked brown rice sushi. An Indian, fellow rice-loving friend. A friend who should know better. Was it really possible, I began to wonder, to make brown rice sushi taste as good as its white rice counterpart?\u003c/p>\n\u003cp>Early iterations of sushi might have been made with brown rice, says Mori Onodera, former chef and owner of Michelin-starred restaurant Mori Sushi in Los Angeles and current co-owner of Tamaki Farms, Inc., a rice farm in Uruguay. But in modern times, making the perfect sushi roll means balancing the flavors and textures of the rice on the outside and the fish, vegetable, or egg on the inside. Brown rice, says Onodera, upsets that delicate balance.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first problem is flavor, a word that generally evokes happy thoughts. But in the case of sushi, the earthy, fiber and nutrient-rich bran and germ in brown rice tend to overpower the delicate fish inside.\u003c/p>\n\u003cp>The second problem is texture. Rice (which comes in 40,000 varieties) contains two starches, amylose and amylopectin, the ratio of which determines the rice's texture after boiling. Long-grain varieties like jasmine and basmati are high in amylose and remain firm, while the short-grain varieties used for sushi are high in amylopectin and become soft. Because of its lower amylopectin content, boiled brown rice remains firm.\u003c/p>\n\u003cp>\"Brown and long-grain rice are a disaster for sushi,\" says Ole Mouritsen, a biophysicist at the University of Southern Denmark and co-author of the forthcoming book \u003cem>Mouthfeel.\u003c/em> They have the \"completely wrong texture and mouthfeel.\"\u003c/p>\n\u003cp>\"Rice and fish are supposed to melt [in your mouth] together,\" adds Onodera. \"If you're using brown rice, the fish is gone and the brown rice is still chew, chew, chew.\"\u003c/p>\n\u003cp>So if brown rice sushi rolls violate the rules of gastronomic chemistry, why do people like my friend still like them (and not just choke them down for their whole-grain health benefits)? The answer to that, it seems, depends on whether one thinks sushi has reached a sort of culinary zenith or is still evolving and branching into new \"species.\"\u003c/p>\n\u003cp>To argue the latter case, consider that those following a macrobiotic diet, a whole grain and plant-heavy diet popularized in Japan a century ago, have long made sushi with brown rice and replaced the vinegar and sugar in white rice sushi with umezu, a pickled plum vinegar, says Sonoko Sakai, a cooking teacher and author of \u003cem>Rice Craft\u003c/em>.\u003c/p>\n\u003cp>More recently, as sushi has immigrated out of Japan, it has taken on such novel forms that \"American sushi\" restaurants have begun to pop up in Tokyo. Arguably a dynamite roll filled with tempura-fried shrimp and slathered with spicy mayo can stand up to a brown rice exterior.\u003c/p>\n\u003cp>If cuisines can evolve, so, too, can people. By the end of my two-year stint in Japan, I could (to my parents horror) use chopsticks to pick out the meat of an entire, very bony, very skin-covered, cooked sardine. So it's not impossible that my friend is onto something. Perhaps brown rice sushi is tasty in its own, funky new species sort of way.\u003c/p>\n\u003cp>But ultimately, it's a debate he can't win, logic be damned. Because for me, eating sushi means returning occasionally to my fuzzy, sake-filled memories of a Japan I once knew, where the fish was tender and the rice was soft.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Sujata Gupta is a freelance science writer based in Burlington, Vt. Her work has appeared online and in print in the \u003c/em>New Yorker,\u003cem> BBC, NovaNext, \u003c/em>Scientific American\u003cem> and others. Follow her on Twitter @sujatagupta\u003c/em>\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \n\u003c/div>\n","blocks":[],"excerpt":"Sure, brown rice is better for you than refined white rice. But if you cringe when you see it on sushi, there's good reason behind that, and it's rooted in flavor science and biochemistry.","status":"publish","parent":0,"modified":1480963016,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":899},"headData":{"title":"Why Is Brown Rice Sushi So Awful? Here's The Science | KQED","description":"Sure, brown rice is better for you than refined white rice. But if you cringe when you see it on sushi, there's good reason behind that, and it's rooted in flavor science and biochemistry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Why Is Brown Rice Sushi So Awful? Here's The Science","datePublished":"2016-12-05T18:36:56.000Z","dateModified":"2016-12-05T18:36:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113839 http://ww2.kqed.org/bayareabites/?p=113839","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/12/05/why-is-brown-rice-sushi-so-awful-heres-the-science/","disqusTitle":"Why Is Brown Rice Sushi So Awful? Here's The Science","nprByline":"Sujata Gupta, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Erin Bushnell for NPR","nprStoryId":"503907000","nprApiLink":"http://api.npr.org/query?id=503907000&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/12/05/503907000/why-is-brown-rice-sushi-so-awful-heres-the-science?ft=nprml&f=503907000","nprRetrievedStory":"1","nprPubDate":"Mon, 05 Dec 2016 13:00:00 -0500","nprStoryDate":"Mon, 05 Dec 2016 13:00:30 -0500","nprLastModifiedDate":"Mon, 05 Dec 2016 13:00:30 -0500","path":"/bayareabites/113839/why-is-brown-rice-sushi-so-awful-heres-the-science","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Meat was seldom on the menu when I was a kid. When we did eat it, my family's go-tos consisted of hot dogs (consumed once per year at my dad's work picnic), kung pao chicken from various local Chinese establishments, and my mom's tandoori chicken slathered in yogurt sauce. These dishes all followed my formerly vegetarian, reluctantly omnivorous Hindu parents' Cardinal Rule for Eating Meat: Meat should not resemble animal. Skin and bones were to be avoided, which meant that chicken wings and ribs were inherently problematic, as were Thanksgiving turkeys, which were replaced with lasagnas.\u003c/p>\n\u003cp>Sushi was never on the radar (fish as a whole was out, given its fishy qualities), but it ostensibly fit the Cardinal Rule, given that the fish was skinless and boneless. And best of all, it was covered in rice, the best food known to (Indian) man (and woman). I tried sushi for the first time in the summer of 2001 in an upstate New York college town to prepare for my forthcoming teaching stint in Japan. (Since I'd gone completely vegetarian in high school, it was also the first piece of animal flesh I had eaten in seven years). To be honest, I don't remember the taste of the sushi as much as the experience, which, as the years have passed, has lodged in the part of my brain reserved for nostalgia.\u003c/p>\n\u003cp>Sometime upon my return stateside two years later, an abomination began to appear on the menus of local sushi joints: brown rice rolls. The holy triad of salt, sugar, and vinegar had gone out of whack; the rice grains tasted like grit.\u003c/p>\n\u003cp>So I was shocked (shocked!) when a friend of mine told me that he liked brown rice sushi. An Indian, fellow rice-loving friend. A friend who should know better. Was it really possible, I began to wonder, to make brown rice sushi taste as good as its white rice counterpart?\u003c/p>\n\u003cp>Early iterations of sushi might have been made with brown rice, says Mori Onodera, former chef and owner of Michelin-starred restaurant Mori Sushi in Los Angeles and current co-owner of Tamaki Farms, Inc., a rice farm in Uruguay. But in modern times, making the perfect sushi roll means balancing the flavors and textures of the rice on the outside and the fish, vegetable, or egg on the inside. Brown rice, says Onodera, upsets that delicate balance.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first problem is flavor, a word that generally evokes happy thoughts. But in the case of sushi, the earthy, fiber and nutrient-rich bran and germ in brown rice tend to overpower the delicate fish inside.\u003c/p>\n\u003cp>The second problem is texture. Rice (which comes in 40,000 varieties) contains two starches, amylose and amylopectin, the ratio of which determines the rice's texture after boiling. Long-grain varieties like jasmine and basmati are high in amylose and remain firm, while the short-grain varieties used for sushi are high in amylopectin and become soft. Because of its lower amylopectin content, boiled brown rice remains firm.\u003c/p>\n\u003cp>\"Brown and long-grain rice are a disaster for sushi,\" says Ole Mouritsen, a biophysicist at the University of Southern Denmark and co-author of the forthcoming book \u003cem>Mouthfeel.\u003c/em> They have the \"completely wrong texture and mouthfeel.\"\u003c/p>\n\u003cp>\"Rice and fish are supposed to melt [in your mouth] together,\" adds Onodera. \"If you're using brown rice, the fish is gone and the brown rice is still chew, chew, chew.\"\u003c/p>\n\u003cp>So if brown rice sushi rolls violate the rules of gastronomic chemistry, why do people like my friend still like them (and not just choke them down for their whole-grain health benefits)? The answer to that, it seems, depends on whether one thinks sushi has reached a sort of culinary zenith or is still evolving and branching into new \"species.\"\u003c/p>\n\u003cp>To argue the latter case, consider that those following a macrobiotic diet, a whole grain and plant-heavy diet popularized in Japan a century ago, have long made sushi with brown rice and replaced the vinegar and sugar in white rice sushi with umezu, a pickled plum vinegar, says Sonoko Sakai, a cooking teacher and author of \u003cem>Rice Craft\u003c/em>.\u003c/p>\n\u003cp>More recently, as sushi has immigrated out of Japan, it has taken on such novel forms that \"American sushi\" restaurants have begun to pop up in Tokyo. Arguably a dynamite roll filled with tempura-fried shrimp and slathered with spicy mayo can stand up to a brown rice exterior.\u003c/p>\n\u003cp>If cuisines can evolve, so, too, can people. By the end of my two-year stint in Japan, I could (to my parents horror) use chopsticks to pick out the meat of an entire, very bony, very skin-covered, cooked sardine. So it's not impossible that my friend is onto something. Perhaps brown rice sushi is tasty in its own, funky new species sort of way.\u003c/p>\n\u003cp>But ultimately, it's a debate he can't win, logic be damned. Because for me, eating sushi means returning occasionally to my fuzzy, sake-filled memories of a Japan I once knew, where the fish was tender and the rice was soft.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Sujata Gupta is a freelance science writer based in Burlington, Vt. Her work has appeared online and in print in the \u003c/em>New Yorker,\u003cem> BBC, NovaNext, \u003c/em>Scientific American\u003cem> and others. Follow her on Twitter @sujatagupta\u003c/em>\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \n\u003c/div>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113839/why-is-brown-rice-sushi-so-awful-heres-the-science","authors":["byline_bayareabites_113839"],"categories":["bayareabites_2695","bayareabites_4084","bayareabites_358"],"tags":["bayareabites_15693","bayareabites_215","bayareabites_336","bayareabites_15692"],"featImg":"bayareabites_113840","label":"bayareabites"},"bayareabites_113248":{"type":"posts","id":"bayareabites_113248","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113248","score":null,"sort":[1479313824000]},"guestAuthors":[],"slug":"mexican-style-thanksgiving-mexican-style-rice","title":"Mexican-Style Thanksgiving: Mexican-Style Rice","publishDate":1479313824,"format":"standard","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>Years ago when I lived in Oakland, my across-the-street neighbors were the lovely and boisterous Garcia family. Every year, Mrs. Garcia and her daughters would spend hours braising pork and making her famous Christmas Eve tamales with Mexican rice. They would show up on our doorstep that evening, with a plate of these delicacies, the tamales and rice still warm. It didn’t matter if we’d already eaten, we still had to tuck into those gorgeous morsels.\u003c/p>\n\u003cp>Every year I would ask Mrs. Garcia how she made the rice (forget about the tamales, that was an all-day affair), because I’d never been able to quite get it right. And every year she would say “Oh it’s easy, just puree tomatoes, onions, and garlic and cook the rice in it.” Well, easier said than done without a proper recipe.\u003c/p>\n\u003cp>Here is a proper recipe. I think I’ve finally got it. This is great if you are serving it as a big spread of Mexican food, whether you are doing a whole Thanksgiving spread, or serving it alongside Christmas tamales, or just as an every day meal with friends.\u003c/p>\n\u003cp>Toasting the rice ahead of time adds flavor and texture, and helps give the rice a nicely golden color.\u003c/p>\n\u003cfigure id=\"attachment_113481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final-mole.jpg\" alt=\"Mexican-Style Rice with Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican-Style Rice with Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Mexican-Style Rice\u003c/h2>\n\u003cp>\u003cem>Makes 8–10 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (14.5-ounce) can diced tomatoes, with their juices\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>2 small cloves garlic, chopped\u003c/li>\n\u003cli>About 1 1/2 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a>, low-sodium chicken broth, or water\u003c/li>\n\u003cli>3 tablespoons olive oil\u003c/li>\n\u003cli>2 cups long-grain white rice\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a blender, puree the tomatoes with juices, onion, and garlic until smooth. Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2.jpg\" alt=\"In a blender, puree the tomatoes with juices, onion, and garlic until smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a blender, puree the tomatoes with juices, onion, and garlic until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113486\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113486\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3.jpg\" alt=\"Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes. Pour the tomato mixture over the rice, add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid. Fluff the rice with a fork, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113487\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice1.jpg\" alt=\"In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice2.jpg\" alt=\"Pour the tomato mixture over the rice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the tomato mixture over the rice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113489\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113489\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice3.jpg\" alt=\"Add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113480\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final-beans-mole.jpg\" alt=\"Fluff the rice with a fork, then serve with Savory Black Beans and Mole Gravy. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fluff the rice with a fork, then serve with Savory Black Beans and Mole Gravy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Simmered in a quick-to-make blend of tomatoes, onion and garlic, this gussied up rice makes a perfect side dish for any Mexican-style meal.","status":"publish","parent":0,"modified":1571961556,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":545},"headData":{"title":"Mexican-Style Thanksgiving: Mexican-Style Rice | KQED","description":"Simmered in a quick-to-make blend of tomatoes, onion and garlic, this gussied up rice makes a perfect side dish for any Mexican-style meal.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mexican-Style Thanksgiving: Mexican-Style Rice","datePublished":"2016-11-16T16:30:24.000Z","dateModified":"2019-10-24T23:59:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113248 http://ww2.kqed.org/bayareabites/?p=113248","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/16/mexican-style-thanksgiving-mexican-style-rice/","disqusTitle":"Mexican-Style Thanksgiving: Mexican-Style Rice","path":"/bayareabites/113248/mexican-style-thanksgiving-mexican-style-rice","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Years ago when I lived in Oakland, my across-the-street neighbors were the lovely and boisterous Garcia family. Every year, Mrs. Garcia and her daughters would spend hours braising pork and making her famous Christmas Eve tamales with Mexican rice. They would show up on our doorstep that evening, with a plate of these delicacies, the tamales and rice still warm. It didn’t matter if we’d already eaten, we still had to tuck into those gorgeous morsels.\u003c/p>\n\u003cp>Every year I would ask Mrs. Garcia how she made the rice (forget about the tamales, that was an all-day affair), because I’d never been able to quite get it right. And every year she would say “Oh it’s easy, just puree tomatoes, onions, and garlic and cook the rice in it.” Well, easier said than done without a proper recipe.\u003c/p>\n\u003cp>Here is a proper recipe. I think I’ve finally got it. This is great if you are serving it as a big spread of Mexican food, whether you are doing a whole Thanksgiving spread, or serving it alongside Christmas tamales, or just as an every day meal with friends.\u003c/p>\n\u003cp>Toasting the rice ahead of time adds flavor and texture, and helps give the rice a nicely golden color.\u003c/p>\n\u003cfigure id=\"attachment_113481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final-mole.jpg\" alt=\"Mexican-Style Rice with Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-mole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mexican-Style Rice with Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Mexican-Style Rice\u003c/h2>\n\u003cp>\u003cem>Makes 8–10 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 (14.5-ounce) can diced tomatoes, with their juices\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>2 small cloves garlic, chopped\u003c/li>\n\u003cli>About 1 1/2 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a>, low-sodium chicken broth, or water\u003c/li>\n\u003cli>3 tablespoons olive oil\u003c/li>\n\u003cli>2 cups long-grain white rice\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>2 bay leaves\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a blender, puree the tomatoes with juices, onion, and garlic until smooth. Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113485\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2.jpg\" alt=\"In a blender, puree the tomatoes with juices, onion, and garlic until smooth. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a blender, puree the tomatoes with juices, onion, and garlic until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113486\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113486\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3.jpg\" alt=\"Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-tomato-sauce3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour into a large glass measuring pitcher. Add enough broth to make 4 cups total. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes. Pour the tomato mixture over the rice, add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid. Fluff the rice with a fork, then serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113487\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113487\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice1.jpg\" alt=\"In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large heavy saucepan or Dutch oven, warm the olive oil over medium heat. Add the rice and cook, stirring often, until the rice becomes golden, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice2.jpg\" alt=\"Pour the tomato mixture over the rice.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour the tomato mixture over the rice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113489\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113489\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice3.jpg\" alt=\"Add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the salt and bay leaves and stir to combine. Bring to a boil, cover, and reduce the heat to low. Let simmer, covered, for 20 minutes. Turn off the heat and leave the rice to steam for 10 minutes without lifting the lid. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113480\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final-beans-mole.jpg\" alt=\"Fluff the rice with a fork, then serve with Savory Black Beans and Mole Gravy. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-beans-mole-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fluff the rice with a fork, then serve with Savory Black Beans and Mole Gravy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113248/mexican-style-thanksgiving-mexican-style-rice","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_15676","bayareabites_215","bayareabites_530","bayareabites_2962"],"featImg":"bayareabites_113482","label":"bayareabites_15012"},"bayareabites_103178":{"type":"posts","id":"bayareabites_103178","meta":{"index":"posts_1591205157","site":"bayareabites","id":"103178","score":null,"sort":[1448200828000]},"guestAuthors":[],"slug":"thanksgiving-leftovers-creamy-turkey-lemon-and-rice-soup-greek-style-avgolemono","title":"Thanksgiving Leftovers: Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)","publishDate":1448200828,"format":"image","headTitle":"Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>One of my favorite lunchtime treats in San Francisco is sitting at the bar at \u003ca href=\"http://kokkari.com/\" target=\"_blank\" rel=\"noopener\">Kokkari\u003c/a> with my friend Amy. We always, without fail, order their puffy homemade pita breads, creamy taramosalata, and a bowl of the heavenly \u003ca href=\"https://en.wikipedia.org/wiki/Avgolemono\" target=\"_blank\" rel=\"noopener\">\u003cem>avgolemono\u003c/em>\u003c/a> soup. This simple yet elegant Greek soup is made with shredded chicken, rice, broth, lemon, and eggs. The eggs help thicken the soup and give it a lovely velvety texture.\u003c/p>\n\u003cp>I find this soup so comforting that I wanted to recreate it using turkey leftovers, because I’m always looking for a new and different way to use up all the leftover turkey! This soup comes together in a snap, so you can easily make it without a lot of effort or time in the kitchen. And boy, will your in-laws be impressed.\u003c/p>\n\u003cfigure id=\"attachment_103564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103564\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-final3.jpg\" alt=\"Creamy Greek-Style Turkey, Lemon, and Rice Soup (Avgolemono)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 cups turkey stock or low-sodium chicken broth\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>1/4 cup lemon juice\u003c/li>\n\u003cli>1 cup cooked long-grain white rice\u003c/li>\n\u003cli>1 cup chopped cooked turkey meat\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Chopped fresh flat-leaf parsley leaves, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, heat the broth until steaming.\u003c/li>\n\u003cli>In a bowl, whisk together the eggs and lemon juice until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103568\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103568\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs.jpg\" alt=\"In a bowl, whisk together the eggs and lemon juice until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the eggs and lemon juice until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Ladle 1 cup of the broth into the egg mixture, whisking to combine.\u003c/li>\n\u003cli>Whisk the mixture back to the simmering broth. Stir with the whisk until the soup becomes thickens, 1 to 2 minutes. Add the rice and turkey meat and simmer until heated through. Taste and season with salt and pepper. Garnish with a sprinkle of parsley if you like. Serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-stir1.jpg\" alt=\"Whisk the mixture back to the simmering broth. Stir with the whisk until the soup becomes thickens, 1 to 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk the mixture back to the simmering broth. Stir with the whisk until the soup becomes thickens, 1 to 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103559\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey.jpg\" alt=\"Add the turkey meat.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103558\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese.jpg\" alt=\"Add the rice and simmer until heated through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the rice and simmer until heated through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-final.jpg\" alt=\"Taste and season with salt and pepper. Garnish with Italian parsley. Serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste and season with salt and pepper. Garnish with a sprinkle of parsley. Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Here’s a quick and easy way to use up that leftover turkey in a silky, lemony soup that is both comforting and elegant.","status":"publish","parent":0,"modified":1571962010,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":364},"headData":{"title":"Thanksgiving Leftovers: Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono) | KQED","description":"Here’s a quick and easy way to use up that leftover turkey in a silky, lemony soup that is both comforting and elegant.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Leftovers: Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)","datePublished":"2015-11-22T14:00:28.000Z","dateModified":"2019-10-25T00:06:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"103178 http://ww2.kqed.org/bayareabites/?p=103178","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/22/thanksgiving-leftovers-creamy-turkey-lemon-and-rice-soup-greek-style-avgolemono/","disqusTitle":"Thanksgiving Leftovers: Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)","source":"Thanksgiving Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/","path":"/bayareabites/103178/thanksgiving-leftovers-creamy-turkey-lemon-and-rice-soup-greek-style-avgolemono","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of my favorite lunchtime treats in San Francisco is sitting at the bar at \u003ca href=\"http://kokkari.com/\" target=\"_blank\" rel=\"noopener\">Kokkari\u003c/a> with my friend Amy. We always, without fail, order their puffy homemade pita breads, creamy taramosalata, and a bowl of the heavenly \u003ca href=\"https://en.wikipedia.org/wiki/Avgolemono\" target=\"_blank\" rel=\"noopener\">\u003cem>avgolemono\u003c/em>\u003c/a> soup. This simple yet elegant Greek soup is made with shredded chicken, rice, broth, lemon, and eggs. The eggs help thicken the soup and give it a lovely velvety texture.\u003c/p>\n\u003cp>I find this soup so comforting that I wanted to recreate it using turkey leftovers, because I’m always looking for a new and different way to use up all the leftover turkey! This soup comes together in a snap, so you can easily make it without a lot of effort or time in the kitchen. And boy, will your in-laws be impressed.\u003c/p>\n\u003cfigure id=\"attachment_103564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103564\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-final3.jpg\" alt=\"Creamy Greek-Style Turkey, Lemon, and Rice Soup (Avgolemono)\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Creamy Greek-Style Turkey, Lemon and Rice Soup (Avgolemono)\u003c/h3>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 cups turkey stock or low-sodium chicken broth\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>1/4 cup lemon juice\u003c/li>\n\u003cli>1 cup cooked long-grain white rice\u003c/li>\n\u003cli>1 cup chopped cooked turkey meat\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Chopped fresh flat-leaf parsley leaves, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a saucepan, heat the broth until steaming.\u003c/li>\n\u003cli>In a bowl, whisk together the eggs and lemon juice until smooth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103568\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103568\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs.jpg\" alt=\"In a bowl, whisk together the eggs and lemon juice until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-lemon-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the eggs and lemon juice until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Ladle 1 cup of the broth into the egg mixture, whisking to combine.\u003c/li>\n\u003cli>Whisk the mixture back to the simmering broth. Stir with the whisk until the soup becomes thickens, 1 to 2 minutes. Add the rice and turkey meat and simmer until heated through. Taste and season with salt and pepper. Garnish with a sprinkle of parsley if you like. Serve at once.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_103570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103570\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-stir1.jpg\" alt=\"Whisk the mixture back to the simmering broth. Stir with the whisk until the soup becomes thickens, 1 to 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-stir1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk the mixture back to the simmering broth. Stir with the whisk until the soup becomes thickens, 1 to 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103559\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey.jpg\" alt=\"Add the turkey meat.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-turkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103558\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese.jpg\" alt=\"Add the rice and simmer until heated through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-add-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the rice and simmer until heated through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_103561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/lemon-rice-soup-final.jpg\" alt=\"Taste and season with salt and pepper. Garnish with Italian parsley. Serve at once.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/lemon-rice-soup-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste and season with salt and pepper. Garnish with a sprinkle of parsley. Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/103178/thanksgiving-leftovers-creamy-turkey-lemon-and-rice-soup-greek-style-avgolemono","authors":["5015","5014"],"series":["bayareabites_15101"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_15073","bayareabites_151","bayareabites_546","bayareabites_1079","bayareabites_215","bayareabites_439","bayareabites_530","bayareabites_8547","bayareabites_2962"],"featImg":"bayareabites_103566","label":"source_bayareabites_103178"},"bayareabites_101998":{"type":"posts","id":"bayareabites_101998","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101998","score":null,"sort":[1446488792000]},"guestAuthors":[],"slug":"5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland","title":"5 Bites: Ridiculously Good Asian Rice Bowls in Berkeley and Oakland","publishDate":1446488792,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Whether its mac 'n' cheese or samosas, chocolate chip cookies or tamales, everyone has their own notions of comfort food. Growing up in a Korean-American home, rice was the foundation for many of my meals. We always had our rice cooker plugged in on our kitchen countertop, warming a big potful of rice I'd dig into for a fast after school snack. Cracking a raw egg into a bowl filled with hot white rice, butter and soy sauce, I'd mix it all together to let the heat cook the egg. I'm still partial to rice bowls, and here’s four places in Oakland -- plus one in Berkeley -- where you'll find an excellent selection of Asian options. Please let us know your favorites in the comments, and check out my companion post about \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/5-bites-a-list-asian-rice-plates-in-oakland/\" target=\"_blank\">rice plates\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>Best Daily Donburi\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6829.jpg\" alt=\"A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's a gazillion variations of \u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">\u003cem>donburi\u003c/em>\u003c/a>, which literally means bowl in Japanese. While Rockridge's \u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong> is known for its eponymous menu item, it also features a delightful \u003cem>donburi\u003c/em> that changes on a daily basis. Depending on what's in season or stocked at the nearby \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, you'll just have to check in to see what magical combination Ramen Shop has heaped into their bowl. A recent special featured pork \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a>\u003c/em> and yellowfin tuna \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Vitello_tonnato\" target=\"_blank\">tonnato\u003c/a>\u003c/em> with charmoula-stuffed pimento pepper, scallions, ginger, kombu and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zanthoxylum_piperitum\" target=\"_blank\">sansho\u003c/a>\u003c/em> Tokyo turnips.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\nAddress: 5812 College Avenue [\u003ca href=\"https://goo.gl/maps/m2uKDJZz5Bm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: 510-788-6370\u003cbr>\nHours: Mon-Thu 5-10:30pm; Fri 5pm-Midnight; Sat 12pm-Midnight; Sun 12pm-10:30pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ramenoakland\" target=\"_blank\">@ramenoakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ramenshopoakland\" target=\"_blank\">@ramenshopoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl That's Also a Traditional Lunch Box \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/MUSH3.jpg\" alt=\"Kani Wappa Meshi at Musashi has a generous helping of real crab and shredded egg over steamed rice.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Kani Wappa Meshi\u003c/em> at Musashi has a generous helping of real crab and shredded omelette over steamed rice. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003ca href=\"http://www.tif.ne.jp/lang/en/foods/topic.html?id=1&category=1\" target=\"_blank\">Wappa meshi\u003c/a>\u003c/em> is a traditional Japanese dish that functioned as both a lunch box and cooking vessel for woodcutters from the Fukushima prefecture; river fish and wild vegetables were steamed together with rice in a wooden bowl. Berkeley's \u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong> has a multitude of choices: you can get ground or sliced beef, marinated chicken or seafood with slivers of omelette over white rice. It's served with miso soup, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tsukemono\" target=\"_blank\">tsukemono\u003c/a>\u003c/em> (pickled vegetables) and a piping hot ceramic bowl of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chawanmushi\" target=\"_blank\">chawanmushi\u003c/a>\u003c/em>. This custard-like steamed egg dish is flavored with chunks of seafood, slices of mushroom and fish cake, seaweed and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Dashi\" target=\"_blank\">dashi\u003c/a>\u003c/em>. They've also got a fine selection of other \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">donburi\u003c/a> \u003c/em>such as sautéed chicken, egg, onion and mushroom (\u003cem>oyako don\u003c/em>) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Unadon\" target=\"_blank\">unaju\u003c/a>\u003c/em> (eel). A special mention should also be made for their excellent \u003cem>chirashi\u003c/em>, which is a veritable buffet of raw fish over sushi rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong>\u003cbr>\n2126 Dwight Way [\u003ca href=\"https://goo.gl/maps/Y7CcCfvEeEv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 843-2017\u003cbr>\nHours: Lunch Tue-Fri: 11:30am-2pm; Dinner Tue-Thu 5:30pm-9pm Fri-Sat 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Musashiya.berkeley?rf=116153461746308\" target=\"_blank\">Musashiya Berkeley\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl with a Sizzling Soundtrack \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102101\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6512.jpg\" alt=\"A symphony of sounds and flavors come with the sizzling dol sot bi bim bap at Bowl'd.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A symphony of sounds and flavors come with the sizzling \u003cem>dol sot bi bim bap\u003c/em> at Bowl'd. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem> \u003ca href=\"https://en.wikipedia.org/wiki/Bibimbap\" target=\"_blank\">Bi bim bap\u003c/a>\u003c/em>, which means \"mixed rice\" in Korean, is a smorgasbord of ingredients arranged on top of a big bowl of steamed rice. My favorite version is \u003cem>dol sot bi bim bap. \u003c/em>The dish is served in a hot stone bowl -- and it's really hot, so don't touch the sides! -- which announces its arrival at your table with an enticing sizzling sound. While I'm also a fan of the \u003cem>bim bim bap\u003c/em> at \u003ca href=\"http://issuu.com/adnote/docs/pyeongchang/7?e=4318403/4889627\" target=\"_blank\">Pyeongchang Tofu House\u003c/a> in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/26/5-bites-korean-food-on-temescals-kimchi-row/\" target=\"_blank\">Temescal\u003c/a>, \u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong> on Telegraph has a slight edge as they also offer a mixed grain option with barley, quinoa and several varieties of rice. Choose your protein (meat, tofu or fish) to accompany your assortment of fresh or sautéed vegetables. It's crowned with an over easy fried egg, but before you dig in, squeeze some \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">gochuchang\u003c/a>, \u003c/em>or spicy fermented soybean paste, over the bowl. As you throughly mix it all together with your spoon, the egg yolk will cook quickly from the heat radiating from the bowl. And you'll love the tasty finale: eating the crispy, browned bits of rice that await you when you reach the bottom. Save some room for the complimentary \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em> that comes with your meal, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong>\u003cbr>\n4869 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/EGKvoB9LS6M2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609 (Additional locations in Albany and Berkeley; Check website for details.)\u003cbr>\nPh: (510) 654-2000\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bowld-Korean-Rice-Bar-101188123296333/timeline/\" target=\"_blank\">Bowl'd Korean Rice Bar\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Chinese Cheap Eats in a Clay Pot\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/gumwah.jpg\" alt=\"Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have some extra time, head on over to downtown Oakland's Chinatown and stop in \u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah\u003c/a> for one of their no-frills \u003ca href=\"https://en.wikipedia.org/wiki/Clay_pot_cooking\" target=\"_blank\">clay pots\u003c/a>. Each one is made to order, so the rice takes about 15-20 minutes to cook inside the pot. Choose between jasmine or sticky rice (for a slight surcharge). The tender, gingery pork spareribs in black bean sauce is a classic choice, but there's also eel, quail and even frog if you're looking for something besides the usual meaty offerings. Be sure to scrape the sides of the bowl so you can enjoy the crunchy crust of rice coating its sides at the end of your meal. Other house specialties include \u003ca href=\"https://en.wikipedia.org/wiki/Rice_noodle_roll\" target=\"_blank\">rice noodle rolls\u003c/a>, Chinese-style BBQ and porridge. And if this small establishment is packed with patrons, there's also Gum Kuo, Best Taste, Tay Ho or Binh Minh Quan nearby (see my previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/18/5-bites-chow-down-in-oaklands-chinatown/\" target=\"_blank\">'5 Bites' guides on Chinese \u003c/a>and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">Vietnamese food\u003c/a> in Oakland.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah Restaurant\u003c/a>\u003c/strong>\u003cbr>\n345 8th Street [\u003ca href=\"https://goo.gl/maps/rQEpQpnTg982\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-3103\u003cbr>\nHours: Everyday 8:30am-7pm\u003cbr>\n$ (Entrees $10 and under)\u003c/p>\n\u003ch3>Best Filipino Feast in a Bowl\u003c/h3>\n\u003cfigure id=\"attachment_102540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6535.jpg\" alt=\"The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The steam table at \u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\">Lucky Three Seven's\u003c/a>\u003c/strong> is brimming with traditional Filipino stews, noodles and sides. They're available a la carte, but the best way to savor their menu is to pile it all on a large bowl of steamed white rice. Lucky Three Seven offers several standard items -- like juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Longaniza\" target=\"_blank\">longaniza\u003c/a>\u003c/em> sausage and chicken \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Adobo\" target=\"_blank\">adobo\u003c/a>\u003c/em> -- as well as a few rotating daily specials. Choose small or large containers for one item over rice; it's $2 more for extra items (and the specials are another $2-3.) Their pork \u003cem>menudo\u003c/em>, a rich stew packed with tender chunks of pork, carrots and peppers in a sweet, tangy tomato sauce is perfect for a hearty lunch. Get your meal to go or sit out front in the sunshine on their outdoor deck.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\" target=\"_blank\">Lucky Three Seven\u003c/a>\u003c/strong>\u003cbr>\n2868 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/cHKyE13eux62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 789-6343\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LuckyThreeSevenFilipino\" target=\"_blank\">Lucky Three Seven Fillipino\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lucky37oakland\" target=\"_blank\">@lucky37oakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n","blocks":[],"excerpt":"Whether you want a fancy or no-frills meal, here’s four tasty rice bowls to choose from in Oakland (plus one in Berkeley.)","status":"publish","parent":0,"modified":1452707691,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":1223},"headData":{"title":"5 Bites: Ridiculously Good Asian Rice Bowls in Berkeley and Oakland | KQED","description":"Whether you want a fancy or no-frills meal, here’s four tasty rice bowls to choose from in Oakland (plus one in Berkeley.)","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Bites: Ridiculously Good Asian Rice Bowls in Berkeley and Oakland","datePublished":"2015-11-02T18:26:32.000Z","dateModified":"2016-01-13T17:54:51.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"101998 http://ww2.kqed.org/bayareabites/?p=101998","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/02/5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland/","disqusTitle":"5 Bites: Ridiculously Good Asian Rice Bowls in Berkeley and Oakland","path":"/bayareabites/101998/5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Whether its mac 'n' cheese or samosas, chocolate chip cookies or tamales, everyone has their own notions of comfort food. Growing up in a Korean-American home, rice was the foundation for many of my meals. We always had our rice cooker plugged in on our kitchen countertop, warming a big potful of rice I'd dig into for a fast after school snack. Cracking a raw egg into a bowl filled with hot white rice, butter and soy sauce, I'd mix it all together to let the heat cook the egg. I'm still partial to rice bowls, and here’s four places in Oakland -- plus one in Berkeley -- where you'll find an excellent selection of Asian options. Please let us know your favorites in the comments, and check out my companion post about \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/10/16/5-bites-a-list-asian-rice-plates-in-oakland/\" target=\"_blank\">rice plates\u003c/a>.\u003c/p>\n\u003ch3>\u003cstrong>Best Daily Donburi\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6829.jpg\" alt=\"A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6829-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent donburi at Ramen Shop featured pork chashu and yellowfin tuna tonnato with charmoula-stuffed pimento pepper, scallions, ginger, kombu and sansho Tokyo turnips. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's a gazillion variations of \u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">\u003cem>donburi\u003c/em>\u003c/a>, which literally means bowl in Japanese. While Rockridge's \u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong> is known for its eponymous menu item, it also features a delightful \u003cem>donburi\u003c/em> that changes on a daily basis. Depending on what's in season or stocked at the nearby \u003ca href=\"http://www.montereymarket.com/\" target=\"_blank\">Monterey Market\u003c/a>, you'll just have to check in to see what magical combination Ramen Shop has heaped into their bowl. A recent special featured pork \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Char_siu\" target=\"_blank\">chashu\u003c/a>\u003c/em> and yellowfin tuna \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Vitello_tonnato\" target=\"_blank\">tonnato\u003c/a>\u003c/em> with charmoula-stuffed pimento pepper, scallions, ginger, kombu and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Zanthoxylum_piperitum\" target=\"_blank\">sansho\u003c/a>\u003c/em> Tokyo turnips.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ramenshop.com/\" target=\"_blank\">Ramen Shop\u003c/a>\u003c/strong>\u003cbr>\nAddress: 5812 College Avenue [\u003ca href=\"https://goo.gl/maps/m2uKDJZz5Bm\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: 510-788-6370\u003cbr>\nHours: Mon-Thu 5-10:30pm; Fri 5pm-Midnight; Sat 12pm-Midnight; Sun 12pm-10:30pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ramenoakland\" target=\"_blank\">@ramenoakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/ramenshopoakland\" target=\"_blank\">@ramenshopoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl That's Also a Traditional Lunch Box \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102457\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/MUSH3.jpg\" alt=\"Kani Wappa Meshi at Musashi has a generous helping of real crab and shredded egg over steamed rice.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/MUSH3-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Kani Wappa Meshi\u003c/em> at Musashi has a generous helping of real crab and shredded omelette over steamed rice. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003ca href=\"http://www.tif.ne.jp/lang/en/foods/topic.html?id=1&category=1\" target=\"_blank\">Wappa meshi\u003c/a>\u003c/em> is a traditional Japanese dish that functioned as both a lunch box and cooking vessel for woodcutters from the Fukushima prefecture; river fish and wild vegetables were steamed together with rice in a wooden bowl. Berkeley's \u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong> has a multitude of choices: you can get ground or sliced beef, marinated chicken or seafood with slivers of omelette over white rice. It's served with miso soup, \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tsukemono\" target=\"_blank\">tsukemono\u003c/a>\u003c/em> (pickled vegetables) and a piping hot ceramic bowl of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chawanmushi\" target=\"_blank\">chawanmushi\u003c/a>\u003c/em>. This custard-like steamed egg dish is flavored with chunks of seafood, slices of mushroom and fish cake, seaweed and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Dashi\" target=\"_blank\">dashi\u003c/a>\u003c/em>. They've also got a fine selection of other \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Donburi\" target=\"_blank\">donburi\u003c/a> \u003c/em>such as sautéed chicken, egg, onion and mushroom (\u003cem>oyako don\u003c/em>) and \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Unadon\" target=\"_blank\">unaju\u003c/a>\u003c/em> (eel). A special mention should also be made for their excellent \u003cem>chirashi\u003c/em>, which is a veritable buffet of raw fish over sushi rice.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.musashiofberkeley.com/\" target=\"_blank\">Musashi\u003c/a>\u003c/strong>\u003cbr>\n2126 Dwight Way [\u003ca href=\"https://goo.gl/maps/Y7CcCfvEeEv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 843-2017\u003cbr>\nHours: Lunch Tue-Fri: 11:30am-2pm; Dinner Tue-Thu 5:30pm-9pm Fri-Sat 5:30pm-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Musashiya.berkeley?rf=116153461746308\" target=\"_blank\">Musashiya Berkeley\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003ch3>\u003cstrong>Best Rice Bowl with a Sizzling Soundtrack \u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102101\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102101\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6512.jpg\" alt=\"A symphony of sounds and flavors come with the sizzling dol sot bi bim bap at Bowl'd.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6512-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A symphony of sounds and flavors come with the sizzling \u003cem>dol sot bi bim bap\u003c/em> at Bowl'd. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem> \u003ca href=\"https://en.wikipedia.org/wiki/Bibimbap\" target=\"_blank\">Bi bim bap\u003c/a>\u003c/em>, which means \"mixed rice\" in Korean, is a smorgasbord of ingredients arranged on top of a big bowl of steamed rice. My favorite version is \u003cem>dol sot bi bim bap. \u003c/em>The dish is served in a hot stone bowl -- and it's really hot, so don't touch the sides! -- which announces its arrival at your table with an enticing sizzling sound. While I'm also a fan of the \u003cem>bim bim bap\u003c/em> at \u003ca href=\"http://issuu.com/adnote/docs/pyeongchang/7?e=4318403/4889627\" target=\"_blank\">Pyeongchang Tofu House\u003c/a> in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/26/5-bites-korean-food-on-temescals-kimchi-row/\" target=\"_blank\">Temescal\u003c/a>, \u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong> on Telegraph has a slight edge as they also offer a mixed grain option with barley, quinoa and several varieties of rice. Choose your protein (meat, tofu or fish) to accompany your assortment of fresh or sautéed vegetables. It's crowned with an over easy fried egg, but before you dig in, squeeze some \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">gochuchang\u003c/a>, \u003c/em>or spicy fermented soybean paste, over the bowl. As you throughly mix it all together with your spoon, the egg yolk will cook quickly from the heat radiating from the bowl. And you'll love the tasty finale: eating the crispy, browned bits of rice that await you when you reach the bottom. Save some room for the complimentary \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em> that comes with your meal, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bowldbbq.com/\" target=\"_blank\">Bowl'd BBQ\u003c/a>\u003c/strong>\u003cbr>\n4869 Telegraph Avenue [\u003ca href=\"https://goo.gl/maps/EGKvoB9LS6M2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609 (Additional locations in Albany and Berkeley; Check website for details.)\u003cbr>\nPh: (510) 654-2000\u003cbr>\nHours: Everyday 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bowld-Korean-Rice-Bar-101188123296333/timeline/\" target=\"_blank\">Bowl'd Korean Rice Bar\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch3>\u003cstrong>Best Chinese Cheap Eats in a Clay Pot\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_102545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/gumwah.jpg\" alt=\"Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/gumwah-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gum Wah's pork spareribs in black bean sauce over sticky rice is an affordable and filling lunch. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have some extra time, head on over to downtown Oakland's Chinatown and stop in \u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah\u003c/a> for one of their no-frills \u003ca href=\"https://en.wikipedia.org/wiki/Clay_pot_cooking\" target=\"_blank\">clay pots\u003c/a>. Each one is made to order, so the rice takes about 15-20 minutes to cook inside the pot. Choose between jasmine or sticky rice (for a slight surcharge). The tender, gingery pork spareribs in black bean sauce is a classic choice, but there's also eel, quail and even frog if you're looking for something besides the usual meaty offerings. Be sure to scrape the sides of the bowl so you can enjoy the crunchy crust of rice coating its sides at the end of your meal. Other house specialties include \u003ca href=\"https://en.wikipedia.org/wiki/Rice_noodle_roll\" target=\"_blank\">rice noodle rolls\u003c/a>, Chinese-style BBQ and porridge. And if this small establishment is packed with patrons, there's also Gum Kuo, Best Taste, Tay Ho or Binh Minh Quan nearby (see my previous \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/18/5-bites-chow-down-in-oaklands-chinatown/\" target=\"_blank\">'5 Bites' guides on Chinese \u003c/a>and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/5-bites-un-pho-gettable-vietnamese-food-in-oakland/\" target=\"_blank\">Vietnamese food\u003c/a> in Oakland.)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/gum-wah-restaurant-oakland\" target=\"_blank\">Gum Wah Restaurant\u003c/a>\u003c/strong>\u003cbr>\n345 8th Street [\u003ca href=\"https://goo.gl/maps/rQEpQpnTg982\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-3103\u003cbr>\nHours: Everyday 8:30am-7pm\u003cbr>\n$ (Entrees $10 and under)\u003c/p>\n\u003ch3>Best Filipino Feast in a Bowl\u003c/h3>\n\u003cfigure id=\"attachment_102540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/IMG_6535.jpg\" alt=\"The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/IMG_6535-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The sweet and tangy pork menudo at Fruitvale's Lucky Three Seven. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The steam table at \u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\">Lucky Three Seven's\u003c/a>\u003c/strong> is brimming with traditional Filipino stews, noodles and sides. They're available a la carte, but the best way to savor their menu is to pile it all on a large bowl of steamed white rice. Lucky Three Seven offers several standard items -- like juicy \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Longaniza\" target=\"_blank\">longaniza\u003c/a>\u003c/em> sausage and chicken \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Adobo\" target=\"_blank\">adobo\u003c/a>\u003c/em> -- as well as a few rotating daily specials. Choose small or large containers for one item over rice; it's $2 more for extra items (and the specials are another $2-3.) Their pork \u003cem>menudo\u003c/em>, a rich stew packed with tender chunks of pork, carrots and peppers in a sweet, tangy tomato sauce is perfect for a hearty lunch. Get your meal to go or sit out front in the sunshine on their outdoor deck.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luckythreeseven.webs.com/\" target=\"_blank\">Lucky Three Seven\u003c/a>\u003c/strong>\u003cbr>\n2868 Fruitvale Avenue [\u003ca href=\"https://goo.gl/maps/cHKyE13eux62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 789-6343\u003cbr>\nHours: Mon-Sun 7am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LuckyThreeSevenFilipino\" target=\"_blank\">Lucky Three Seven Fillipino\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lucky37oakland\" target=\"_blank\">@lucky37oakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101998/5-bites-ridiculously-good-asian-rice-bowls-in-berkeley-and-oakland","authors":["2100"],"categories":["bayareabites_13036","bayareabites_2998","bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807"],"tags":["bayareabites_9366","bayareabites_9485","bayareabites_14951","bayareabites_2386","bayareabites_15002","bayareabites_14990","bayareabites_9487","bayareabites_15005","bayareabites_14989","bayareabites_10422","bayareabites_12468","bayareabites_15001","bayareabites_10996","bayareabites_215","bayareabites_15003"],"featImg":"bayareabites_102548","label":"bayareabites"},"bayareabites_101744":{"type":"posts","id":"bayareabites_101744","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101744","score":null,"sort":[1444143658000]},"guestAuthors":[],"slug":"how-forbidden-black-rice-flourished-for-millennia","title":"How 'Forbidden' Black Rice Flourished For Millennia","publishDate":1444143658,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In ancient China, black rice was considered so superior and rare, it was reserved exclusively for the emperor and royalty. These days the grain, also known as forbidden rice, has become the darling of gourmets and people seeking superior nutrition.\u003c/p>\n\u003cp>These folks are onto something: The color of black rice is the result of plant pigments called anthocyanins, which research has linked to a number of positive health effects: from anti-inflammatory properties to \u003ca href=\"http://www.npr.org/sections/thesalt/2013/01/14/169323332/women-with-a-berry-snacking-habit-may-have-healthier-hearts\">healthier arteries\u003c/a> and better insulin regulation.\u003c/p>\n\u003cp>And now, geneticists \u003ca href=\"http://www.plantcell.org/content/early/2015/09/11/tpc.15.00310.abstract\">report\u003c/a> they've traced the birth and spread of black rice.\u003c/p>\n\u003cp>Modern, domesticated rice comes in a range of colors, usually described as white, red and black. The wild rice from which it was domesticated has reddish grains, but the early farmers who created the rice we eat today selected for white grains. Collectors have never found black grains in more than a thousand samples of wild rice stored in genebanks. And yet black varieties are fairly widespread, albeit sporadically, across Asia — from India to Japan — with black varieties in each of the three subspecies of edible rice.\u003c/p>\n\u003cp>All of which poses a bit of a problem for the origin of black rice. The fact that it has never been found in wild rice means that it must have arisen after the start of domestication. How, then, did it spread across Asia and into the different subspecies?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A team of researchers led by Takeshi Izawa, of the \u003ca href=\"http://www.nias.affrc.go.jp/index_e.html\">National Institute of Agrobiological Sciences\u003c/a> in Tsukuba, Japan, studied 21 different varieties of black rice that had been maintained by farmers. They found that changes to a single gene causes the black coloration, by restoring the chemical pathway that makes the pigments. That pathway is blocked in white rice. The researchers also found tell-tale leftovers from one of the rice subspecies flanking the gene in the other subspecies. That suggests that black grains arose once and then spread by crossing with already domesticated varieties of the other subspecies, probably more than once.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ucl.ac.uk/archaeology/people/staff/fuller\">Dorian Fuller\u003c/a>, a professor of archaeobotany at University College London and an authority on the domestication of rice, agrees that it is highly likely that farmers selected for black grains when they showed up after accidental crossing. \"Color, like fragrance, is often a target of post-domestication cultural selection — think of all the colors of maize or potatoes.\"\u003c/p>\n\u003cp>But the question remains: Just why did those farmers select black varieties? And why was black rice a tribute for the emperor?\u003c/p>\n\u003cp>It's tempting to believe that the ancient Chinese somehow knew black rice was more nutritious. And indeed, traditional Chinese medicine speaks of black rice as being good for old people and as a tonic. Farmers who grow black varieties also talk of medicinal effects: For example, according to Nepali hill farmers, black rice is good for you in \"the maternal period.\" But while some cultures value black rice, in other places, such as Laos, it is viewed as nutritionally inferior to white rice.\u003c/p>\n\u003cp>Modern nutritional science has shown that colored rices are more nutritious than white rice, even after milling. In addition to beneficial pigments, they often contain higher amounts of minerals like iron and zinc and, sometimes, more protein, which could indeed improve the health of people who ate them.\u003c/p>\n\u003cp>As \u003ca href=\"http://www.nutrition.tufts.edu/faculty/peterson-julia\">Julia Peterson\u003c/a>, an adjunct assistant professor with the Friedman School of Nutrition Science and Policy at Tufts University, puts it, while some ancient peoples might have known black rice had medicinal properties, they probably weren't attributing those health benefits to anthocyanins.\u003c/p>\n\u003cp>Perhaps black rice was incidentally healthier, and farmers and the emperor selected it simply because it was rare and interesting. Which might also explain its popularity today.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.jeremycherfas.net/about/\">Jeremy Cherfas\u003c/a> is a biologist and science journalist based in Rome.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Once reserved for the exclusive use of Chinese royalty, black rice these days has become the darling of gourmets seeking superior nutrition. Now geneticists have traced where this rare rice came from.","status":"publish","parent":0,"modified":1444101801,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":634},"headData":{"title":"How 'Forbidden' Black Rice Flourished For Millennia | KQED","description":"Once reserved for the exclusive use of Chinese royalty, black rice these days has become the darling of gourmets seeking superior nutrition. Now geneticists have traced where this rare rice came from.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How 'Forbidden' Black Rice Flourished For Millennia","datePublished":"2015-10-06T15:00:58.000Z","dateModified":"2015-10-06T03:23:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"101744 http://ww2.kqed.org/bayareabites/?p=101744","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/06/how-forbidden-black-rice-flourished-for-millennia/","disqusTitle":"How 'Forbidden' Black Rice Flourished For Millennia","nprByline":"Jeremy Cherfas, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>","nprStoryId":"445316722","nprApiLink":"http://api.npr.org/query?id=445316722&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/05/445316722/how-forbidden-black-rice-flourished-for-millennia?ft=nprml&f=445316722","nprRetrievedStory":"1","nprPubDate":"Mon, 05 Oct 2015 14:57:00 -0400","nprStoryDate":"Mon, 05 Oct 2015 14:55:00 -0400","nprLastModifiedDate":"Mon, 05 Oct 2015 14:57:12 -0400","path":"/bayareabites/101744/how-forbidden-black-rice-flourished-for-millennia","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In ancient China, black rice was considered so superior and rare, it was reserved exclusively for the emperor and royalty. These days the grain, also known as forbidden rice, has become the darling of gourmets and people seeking superior nutrition.\u003c/p>\n\u003cp>These folks are onto something: The color of black rice is the result of plant pigments called anthocyanins, which research has linked to a number of positive health effects: from anti-inflammatory properties to \u003ca href=\"http://www.npr.org/sections/thesalt/2013/01/14/169323332/women-with-a-berry-snacking-habit-may-have-healthier-hearts\">healthier arteries\u003c/a> and better insulin regulation.\u003c/p>\n\u003cp>And now, geneticists \u003ca href=\"http://www.plantcell.org/content/early/2015/09/11/tpc.15.00310.abstract\">report\u003c/a> they've traced the birth and spread of black rice.\u003c/p>\n\u003cp>Modern, domesticated rice comes in a range of colors, usually described as white, red and black. The wild rice from which it was domesticated has reddish grains, but the early farmers who created the rice we eat today selected for white grains. Collectors have never found black grains in more than a thousand samples of wild rice stored in genebanks. And yet black varieties are fairly widespread, albeit sporadically, across Asia — from India to Japan — with black varieties in each of the three subspecies of edible rice.\u003c/p>\n\u003cp>All of which poses a bit of a problem for the origin of black rice. The fact that it has never been found in wild rice means that it must have arisen after the start of domestication. How, then, did it spread across Asia and into the different subspecies?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A team of researchers led by Takeshi Izawa, of the \u003ca href=\"http://www.nias.affrc.go.jp/index_e.html\">National Institute of Agrobiological Sciences\u003c/a> in Tsukuba, Japan, studied 21 different varieties of black rice that had been maintained by farmers. They found that changes to a single gene causes the black coloration, by restoring the chemical pathway that makes the pigments. That pathway is blocked in white rice. The researchers also found tell-tale leftovers from one of the rice subspecies flanking the gene in the other subspecies. That suggests that black grains arose once and then spread by crossing with already domesticated varieties of the other subspecies, probably more than once.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ucl.ac.uk/archaeology/people/staff/fuller\">Dorian Fuller\u003c/a>, a professor of archaeobotany at University College London and an authority on the domestication of rice, agrees that it is highly likely that farmers selected for black grains when they showed up after accidental crossing. \"Color, like fragrance, is often a target of post-domestication cultural selection — think of all the colors of maize or potatoes.\"\u003c/p>\n\u003cp>But the question remains: Just why did those farmers select black varieties? And why was black rice a tribute for the emperor?\u003c/p>\n\u003cp>It's tempting to believe that the ancient Chinese somehow knew black rice was more nutritious. And indeed, traditional Chinese medicine speaks of black rice as being good for old people and as a tonic. Farmers who grow black varieties also talk of medicinal effects: For example, according to Nepali hill farmers, black rice is good for you in \"the maternal period.\" But while some cultures value black rice, in other places, such as Laos, it is viewed as nutritionally inferior to white rice.\u003c/p>\n\u003cp>Modern nutritional science has shown that colored rices are more nutritious than white rice, even after milling. In addition to beneficial pigments, they often contain higher amounts of minerals like iron and zinc and, sometimes, more protein, which could indeed improve the health of people who ate them.\u003c/p>\n\u003cp>As \u003ca href=\"http://www.nutrition.tufts.edu/faculty/peterson-julia\">Julia Peterson\u003c/a>, an adjunct assistant professor with the Friedman School of Nutrition Science and Policy at Tufts University, puts it, while some ancient peoples might have known black rice had medicinal properties, they probably weren't attributing those health benefits to anthocyanins.\u003c/p>\n\u003cp>Perhaps black rice was incidentally healthier, and farmers and the emperor selected it simply because it was rare and interesting. Which might also explain its popularity today.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.jeremycherfas.net/about/\">Jeremy Cherfas\u003c/a> is a biologist and science journalist based in Rome.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101744/how-forbidden-black-rice-flourished-for-millennia","authors":["byline_bayareabites_101744"],"categories":["bayareabites_2998","bayareabites_2090","bayareabites_1245","bayareabites_10916"],"tags":["bayareabites_14917","bayareabites_272","bayareabites_215"],"featImg":"bayareabites_101745","label":"bayareabites"},"bayareabites_82193":{"type":"posts","id":"bayareabites_82193","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82193","score":null,"sort":[1401466943000]},"guestAuthors":[],"slug":"5-comfort-foods-from-my-korean-american-childhood","title":"5 Comfort Foods From My Korean-American Childhood","publishDate":1401466943,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Growing up all over the U.S. as a second-generation child of Korean immigrants, food was one way my parents remained connected to their native country and introduced its culture to me and my brother. As we moved from Illinois to Virginia to Tennessee, we grew to love deep-dish pizza, Chicago-style hot dogs, barbecue and other staples of regional American cuisine. But we didn't go out to eat very much as my father worked long hours as a doctor, so occasional outings to restaurants were special trips saved for the weekends.\u003c/p>\n\u003cfigure id=\"attachment_82447\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/image-e1400825857450.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/image-e1400825857450-290x198.jpg\" alt=\"Adding oil to seaweed before roasting\" width=\"290\" height=\"198\" class=\"size-medium wp-image-82447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding oil to seaweed before roasting\u003c/figcaption>\u003c/figure>\n\u003cp>My brother and I were enthralled with American junk food, as McDonald's, potato chips and doughnuts seemed \"exotic\" to our palates. While our refrigerator was filled mostly with homemade Korean dishes that my mom had prepared -- like large stinky jars of \u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">\u003cem>kimchee\u003c/em>\u003c/a> (we even had a separate refrigerator in the garage that exclusively stored our supply as the smell was so overpowering) -- we, of course, wanted all of the goodies we'd see our friends eating at school. So we would eagerly go to the supermarket with our mom and pester her to buy us Doritos or Pringles and Ding Dongs and Coca-Cola to go along with our lunchtime Wonder Bread peanut butter and jelly sandwiches.\u003c/p>\n\u003cp>\u003cstrong>Dried seaweed\u003c/strong>, or \u003ca href=\"http://en.wikipedia.org/wiki/Gim_(food)\" target=\"_blank\">\u003cem>kim\u003c/em>\u003c/a> (pronounced keem), was one healthy treat that we'd accept as a substitute for Ruffles or Cheetos. My mom would rub the large dried sheets with vegetable oil (usually sesame oil, sometimes canola), using the back of the spoon to spread a thin, even coating on one side. After sprinkling a little bit of salt on top, she'd take each sheet with a pair of chopsticks and gently toast it in a skillet or wave it directly over a gas flame on the stovetop. Flipped regularly to heat both sides, they'd be done when the sheets became translucent and small holes slowly appeared about a minute later. Then they'd be cut up into squares to be eaten plain or with rice.\u003c/p>\n\u003cfigure id=\"attachment_82431\" class=\"wp-caption aligncenter\" style=\"max-width: 893px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rice-e1400823284568.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rice-e1400823284568.jpg\" alt=\"Waiting for the rice...\" width=\"893\" height=\"560\" class=\"size-full wp-image-82431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eagerly waiting for the rice to cook...\u003c/figcaption>\u003c/figure>\n\u003cp>Now \u003cstrong>rice\u003c/strong> was the staple food of my childhood. Whenever I'd come home from school, I'd look to see if the bright orange indicator light on our Zojirushi rice cooker was on (and it usually was), because that meant there was some delicious white Kokuho Rose rice warming inside ready for me to eat. One of the easiest and simplest snacks my brother and I would make was an improvised \"rice carbonara\": we'd crack a raw egg into a bowl of rice, add a splash of soy sauce and quickly swish the whole mixture together so that the heat would cook the egg (although most of the time it'd stay kind of slimy, but we didn't care.) Then my brother and I would park ourselves in front of the TV to watch cartoons, our bowls of sloppy rice porridge perched on our laps.\u003c/p>\n\u003cp>While my mom was the head chef of the household, my dad would take a few guest stints in the kitchen when his busy schedule permitted him to tie on an apron. \u003c/p>\n\u003cfigure id=\"attachment_82429\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/omurice-e1400823368389.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/omurice-e1400823368389-290x217.jpg\" alt=\"omurice\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Omurice\" with delicious swirls of ketchup\u003c/figcaption>\u003c/figure>\n\u003cp>While he didn't have a lot of dishes in his repertoire, he was an expert at preparing omelette rice, or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Omurice\" target=\"_blank\">omurice\u003c/a>, \u003c/em>which was introduced by the Japanese to Koreans during the occupation of their country from the late 1800's through \u003ca href=\"http://en.wikipedia.org/wiki/Korea_under_Japanese_rule\" target=\"_blank\">World War II\u003c/a>. Taking a bag of frozen vegetables (usually peas, corn, diced carrots and green beans, which I'd pick out in disgust and pile up on the side of my plate), he \u003cspan style=\"color: #545454\">sautéed\u003c/span> them in butter before adding cups of cold rice and soy sauce. Then he'd fry a thin omelette that he'd drape on top of the fried rice and decorate with swirls of ketchup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If we were lucky, he'd add cubes of fried \u003cstrong>Spam\u003c/strong>. Many Koreans (and Asians in general) are huge fans of this canned meat; they were given their first taste of this \"luxury\" foodstuff by \u003ca href=\"http://www.nytimes.com/2014/01/27/world/asia/in-south-korea-spam-is-the-stuff-gifts-are-made-of.html\" target=\"_blank\">American GI's during the Korean War\u003c/a>. My mom would do absolutely wondrous things with Spam. She'd dip slices in egg, then pan-fry them until they were brown and crispy. Or she'd wrap them up with rice and seaweed, \u003ca href=\"http://en.wikipedia.org/wiki/Spam_musubi\" target=\"_blank\">musubi-style\u003c/a>. And for several memorable years, she'd incorporate it into our Thanksgiving dinner -- which was a hybrid of Korean and American dishes -- by making a Spam-cornbread stuffing for our turkey.\u003c/p>\n\u003cfigure id=\"attachment_82432\" class=\"wp-caption aligncenter\" style=\"max-width: 747px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spam-e1400823424612.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spam-e1400823424612.jpg\" alt=\"spam musubi\" width=\"747\" height=\"560\" class=\"size-full wp-image-82432\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spam musubi\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82433\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/steamedegg-e1400826427934.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/steamedegg-e1400826427934-290x198.jpg\" alt=\"Steamed egg casserole\" width=\"290\" height=\"198\" class=\"size-medium wp-image-82433\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed egg casserole\u003c/figcaption>\u003c/figure>\n\u003cp>Another tasty dish my dad would make for us -- although admittedly, my maternal grandmother's version was the best -- was steamed egg casserole, or \u003ca href=\"http://en.wikipedia.org/wiki/Gyeran_jjim\" target=\"_blank\">g\u003c/a>\u003ci style=\"color: #252525\">\u003ca href=\"http://en.wikipedia.org/wiki/Gyeran_jjim\" target=\"_blank\">yeran jjim\u003c/a>.\u003c/i> He'd crack some eggs in a bowl, beat them until smooth, toss in some chopped scallions and salt, then set the bowl inside a covered pot filled with water. Once the water was brought to boil, the steam would cook the eggs and transform them into a soft custard that we'd scoop onto our rice.\u003c/p>\n\u003cp>My dad's go-to 5-minute breakfast, which he'd slurp down before rushing out the door to work (or if he came home late and wanted a hot meal), was a bowl of instant ramen. He and my mom would eat spicy versions like \u003ca href=\"http://koreanfood.about.com/od/soupsandstews/r/Spicy-Korean-chinese-Seafood-Soup-jjampong.htm\" target=\"_blank\">\u003cem>jjampong\u003c/em> ramen\u003c/a>, which they'd make even spicier by adding big spoonfuls of \u003ca href=\"http://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>. But as my brother and I weren't really fond of spicy food until our early twenties (I know, we were late bloomers), we'd gravitate towards \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Sapporo_Ichiban\" target=\"_blank\">Sapporo Ichiban ramen\u003c/a>\u003c/strong>. While waiting for the water to boil, we'd nibble on the corner of the cracker-like cake of uncooked noodles. Then we'd throw the rest of the noodles into the pot and watch them slowly fan out into the water before adding the flavor packets filled with powdered spices. And if we were really hungry, we'd add a raw egg and let it simmer in the broth until it was cooked through. \u003c/p>\n\u003cfigure id=\"attachment_82430\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ramen-e1400823922579.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ramen-e1400823922579-290x212.jpg\" alt=\"Mmm...Sapporo Ichiban Ramen!\" width=\"290\" height=\"212\" class=\"size-medium wp-image-82430\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mmm...Sapporo Ichiban Ramen!\u003c/figcaption>\u003c/figure>\n\u003cp>Once we ate up the noodles, we'd finish off the soup with rice. For some odd reason, I'd love eating my ramen with a big glass of orange juice; it was a magical sweet-and-salty combination.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I still have a deep fondness for many of these foods to this day. My husband and I have our own rice cooker sitting on our kitchen counter and seaweed and eggs are regularly stocked in our pantry. But the allure of junk food has faded over time and my adoration for Chicken McNuggets is now a long-distant memory, replaced by hankerings for \u003ca href=\"http://en.wikipedia.org/wiki/Bibimbap\" target=\"_blank\">\u003cem>bibim bap\u003c/em>\u003c/a> or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi_jjigae\" target=\"_blank\">kimchee jigae\u003c/a>. \u003c/em>I just might make a nostalgic batch of Spam fried rice in the near future, however, just for old times' sake.\u003c/p>\n\n","blocks":[],"excerpt":"My brother and I were enthralled with American junk food, as McDonald's, potato chips and doughnuts seemed \"exotic\" to our childhood palates. And while we'd indulge in ice cream and hamburgers like our friends, we also grew up eating other foods that reflected our Korean-American heritage. ","status":"publish","parent":0,"modified":1401554168,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1194},"headData":{"title":"5 Comfort Foods From My Korean-American Childhood | KQED","description":"My brother and I were enthralled with American junk food, as McDonald's, potato chips and doughnuts seemed "exotic" to our childhood palates. And while we'd indulge in ice cream and hamburgers like our friends, we also grew up eating other foods that reflected our Korean-American heritage. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Comfort Foods From My Korean-American Childhood","datePublished":"2014-05-30T16:22:23.000Z","dateModified":"2014-05-31T16:36:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82193 http://blogs.kqed.org/bayareabites/?p=82193","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/30/5-comfort-foods-from-my-korean-american-childhood/","disqusTitle":"5 Comfort Foods From My Korean-American Childhood","path":"/bayareabites/82193/5-comfort-foods-from-my-korean-american-childhood","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Growing up all over the U.S. as a second-generation child of Korean immigrants, food was one way my parents remained connected to their native country and introduced its culture to me and my brother. As we moved from Illinois to Virginia to Tennessee, we grew to love deep-dish pizza, Chicago-style hot dogs, barbecue and other staples of regional American cuisine. But we didn't go out to eat very much as my father worked long hours as a doctor, so occasional outings to restaurants were special trips saved for the weekends.\u003c/p>\n\u003cfigure id=\"attachment_82447\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/image-e1400825857450.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/image-e1400825857450-290x198.jpg\" alt=\"Adding oil to seaweed before roasting\" width=\"290\" height=\"198\" class=\"size-medium wp-image-82447\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding oil to seaweed before roasting\u003c/figcaption>\u003c/figure>\n\u003cp>My brother and I were enthralled with American junk food, as McDonald's, potato chips and doughnuts seemed \"exotic\" to our palates. While our refrigerator was filled mostly with homemade Korean dishes that my mom had prepared -- like large stinky jars of \u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">\u003cem>kimchee\u003c/em>\u003c/a> (we even had a separate refrigerator in the garage that exclusively stored our supply as the smell was so overpowering) -- we, of course, wanted all of the goodies we'd see our friends eating at school. So we would eagerly go to the supermarket with our mom and pester her to buy us Doritos or Pringles and Ding Dongs and Coca-Cola to go along with our lunchtime Wonder Bread peanut butter and jelly sandwiches.\u003c/p>\n\u003cp>\u003cstrong>Dried seaweed\u003c/strong>, or \u003ca href=\"http://en.wikipedia.org/wiki/Gim_(food)\" target=\"_blank\">\u003cem>kim\u003c/em>\u003c/a> (pronounced keem), was one healthy treat that we'd accept as a substitute for Ruffles or Cheetos. My mom would rub the large dried sheets with vegetable oil (usually sesame oil, sometimes canola), using the back of the spoon to spread a thin, even coating on one side. After sprinkling a little bit of salt on top, she'd take each sheet with a pair of chopsticks and gently toast it in a skillet or wave it directly over a gas flame on the stovetop. Flipped regularly to heat both sides, they'd be done when the sheets became translucent and small holes slowly appeared about a minute later. Then they'd be cut up into squares to be eaten plain or with rice.\u003c/p>\n\u003cfigure id=\"attachment_82431\" class=\"wp-caption aligncenter\" style=\"max-width: 893px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rice-e1400823284568.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/rice-e1400823284568.jpg\" alt=\"Waiting for the rice...\" width=\"893\" height=\"560\" class=\"size-full wp-image-82431\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eagerly waiting for the rice to cook...\u003c/figcaption>\u003c/figure>\n\u003cp>Now \u003cstrong>rice\u003c/strong> was the staple food of my childhood. Whenever I'd come home from school, I'd look to see if the bright orange indicator light on our Zojirushi rice cooker was on (and it usually was), because that meant there was some delicious white Kokuho Rose rice warming inside ready for me to eat. One of the easiest and simplest snacks my brother and I would make was an improvised \"rice carbonara\": we'd crack a raw egg into a bowl of rice, add a splash of soy sauce and quickly swish the whole mixture together so that the heat would cook the egg (although most of the time it'd stay kind of slimy, but we didn't care.) Then my brother and I would park ourselves in front of the TV to watch cartoons, our bowls of sloppy rice porridge perched on our laps.\u003c/p>\n\u003cp>While my mom was the head chef of the household, my dad would take a few guest stints in the kitchen when his busy schedule permitted him to tie on an apron. \u003c/p>\n\u003cfigure id=\"attachment_82429\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/omurice-e1400823368389.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/omurice-e1400823368389-290x217.jpg\" alt=\"omurice\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Omurice\" with delicious swirls of ketchup\u003c/figcaption>\u003c/figure>\n\u003cp>While he didn't have a lot of dishes in his repertoire, he was an expert at preparing omelette rice, or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Omurice\" target=\"_blank\">omurice\u003c/a>, \u003c/em>which was introduced by the Japanese to Koreans during the occupation of their country from the late 1800's through \u003ca href=\"http://en.wikipedia.org/wiki/Korea_under_Japanese_rule\" target=\"_blank\">World War II\u003c/a>. Taking a bag of frozen vegetables (usually peas, corn, diced carrots and green beans, which I'd pick out in disgust and pile up on the side of my plate), he \u003cspan style=\"color: #545454\">sautéed\u003c/span> them in butter before adding cups of cold rice and soy sauce. Then he'd fry a thin omelette that he'd drape on top of the fried rice and decorate with swirls of ketchup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If we were lucky, he'd add cubes of fried \u003cstrong>Spam\u003c/strong>. Many Koreans (and Asians in general) are huge fans of this canned meat; they were given their first taste of this \"luxury\" foodstuff by \u003ca href=\"http://www.nytimes.com/2014/01/27/world/asia/in-south-korea-spam-is-the-stuff-gifts-are-made-of.html\" target=\"_blank\">American GI's during the Korean War\u003c/a>. My mom would do absolutely wondrous things with Spam. She'd dip slices in egg, then pan-fry them until they were brown and crispy. Or she'd wrap them up with rice and seaweed, \u003ca href=\"http://en.wikipedia.org/wiki/Spam_musubi\" target=\"_blank\">musubi-style\u003c/a>. And for several memorable years, she'd incorporate it into our Thanksgiving dinner -- which was a hybrid of Korean and American dishes -- by making a Spam-cornbread stuffing for our turkey.\u003c/p>\n\u003cfigure id=\"attachment_82432\" class=\"wp-caption aligncenter\" style=\"max-width: 747px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spam-e1400823424612.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/spam-e1400823424612.jpg\" alt=\"spam musubi\" width=\"747\" height=\"560\" class=\"size-full wp-image-82432\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spam musubi\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82433\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/steamedegg-e1400826427934.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/steamedegg-e1400826427934-290x198.jpg\" alt=\"Steamed egg casserole\" width=\"290\" height=\"198\" class=\"size-medium wp-image-82433\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed egg casserole\u003c/figcaption>\u003c/figure>\n\u003cp>Another tasty dish my dad would make for us -- although admittedly, my maternal grandmother's version was the best -- was steamed egg casserole, or \u003ca href=\"http://en.wikipedia.org/wiki/Gyeran_jjim\" target=\"_blank\">g\u003c/a>\u003ci style=\"color: #252525\">\u003ca href=\"http://en.wikipedia.org/wiki/Gyeran_jjim\" target=\"_blank\">yeran jjim\u003c/a>.\u003c/i> He'd crack some eggs in a bowl, beat them until smooth, toss in some chopped scallions and salt, then set the bowl inside a covered pot filled with water. Once the water was brought to boil, the steam would cook the eggs and transform them into a soft custard that we'd scoop onto our rice.\u003c/p>\n\u003cp>My dad's go-to 5-minute breakfast, which he'd slurp down before rushing out the door to work (or if he came home late and wanted a hot meal), was a bowl of instant ramen. He and my mom would eat spicy versions like \u003ca href=\"http://koreanfood.about.com/od/soupsandstews/r/Spicy-Korean-chinese-Seafood-Soup-jjampong.htm\" target=\"_blank\">\u003cem>jjampong\u003c/em> ramen\u003c/a>, which they'd make even spicier by adding big spoonfuls of \u003ca href=\"http://en.wikipedia.org/wiki/Gochujang\" target=\"_blank\">\u003cem>gochujang\u003c/em>\u003c/a>. But as my brother and I weren't really fond of spicy food until our early twenties (I know, we were late bloomers), we'd gravitate towards \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Sapporo_Ichiban\" target=\"_blank\">Sapporo Ichiban ramen\u003c/a>\u003c/strong>. While waiting for the water to boil, we'd nibble on the corner of the cracker-like cake of uncooked noodles. Then we'd throw the rest of the noodles into the pot and watch them slowly fan out into the water before adding the flavor packets filled with powdered spices. And if we were really hungry, we'd add a raw egg and let it simmer in the broth until it was cooked through. \u003c/p>\n\u003cfigure id=\"attachment_82430\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ramen-e1400823922579.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ramen-e1400823922579-290x212.jpg\" alt=\"Mmm...Sapporo Ichiban Ramen!\" width=\"290\" height=\"212\" class=\"size-medium wp-image-82430\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mmm...Sapporo Ichiban Ramen!\u003c/figcaption>\u003c/figure>\n\u003cp>Once we ate up the noodles, we'd finish off the soup with rice. For some odd reason, I'd love eating my ramen with a big glass of orange juice; it was a magical sweet-and-salty combination.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I still have a deep fondness for many of these foods to this day. My husband and I have our own rice cooker sitting on our kitchen counter and seaweed and eggs are regularly stocked in our pantry. But the allure of junk food has faded over time and my adoration for Chicken McNuggets is now a long-distant memory, replaced by hankerings for \u003ca href=\"http://en.wikipedia.org/wiki/Bibimbap\" target=\"_blank\">\u003cem>bibim bap\u003c/em>\u003c/a> or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi_jjigae\" target=\"_blank\">kimchee jigae\u003c/a>. \u003c/em>I just might make a nostalgic batch of Spam fried rice in the near future, however, just for old times' sake.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82193/5-comfort-foods-from-my-korean-american-childhood","authors":["2100"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_11028","bayareabites_2407","bayareabites_334"],"tags":["bayareabites_480","bayareabites_33","bayareabites_13382","bayareabites_215","bayareabites_13384","bayareabites_8840","bayareabites_13383"],"featImg":"bayareabites_82445","label":"bayareabites"},"bayareabites_78823":{"type":"posts","id":"bayareabites_78823","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78823","score":null,"sort":[1393973890000]},"guestAuthors":[],"slug":"in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule","title":"In the New Globalized Diet, Wheat, Soy and Palm Oil Rule","publishDate":1393973890,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_78824\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap0806120725141_wide-4bf9af956ce041cada1f7fc6471c1483dd5ca67a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap0806120725141_wide-4bf9af956ce041cada1f7fc6471c1483dd5ca67a.jpg\" alt=\"The world is increasingly relying on a few dozen mega-crops, like wheat and potatoes, for survival. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The world is increasingly relying on a few dozen mega-crops, like wheat and potatoes, for survival. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/03/285335070/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/4/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/03/285335070/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140304_me_in_the_new_globalized_diet_wheat_soy_and_palm_oil_rule.mp3\"] \u003c/p>\n\u003cp>These days you can fly to far corners of the world and eat pretty much the same food as you could back home. There's pizza in China and sushi in Ethiopia.\u003c/p>\n\u003cp>A new scientific \u003ca href=\"http://www.ciatnews.cgiar.org/2014/03/03/globalized-diet-more-food-less-diversity-more-associated-risks/\">study\u003c/a> shows that something similar is true of the crops that farmers grow. Increasingly, there's a standard global diet, and the human race is depending more and more on a handful of major crops for much of its food.\u003c/p>\n\u003cp>At the same time, all over the world, people are eating a bigger variety of foods. But until now, no one had crunched the numbers to see whether global diets were overall getting less diverse, or more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We wanted to know, really, how many crops feed the world, and what's happening with them,\" says Colin Khoury, a visiting researcher at the International Center for Tropical Agriculture, or \u003ca href=\"http://www.ciatnews.cgiar.org/\">CIAT\u003c/a>, in Cali, Colombia.\u003c/p>\n\u003cp>Khoury and his collaborators went through \u003ca href=\"http://www.pnas.org/content/early/2014/02/26/1313490111\">50 years of data\u003c/a> collected by the United Nations' Food and Agriculture Organization. And they uncovered two big trends.\u003c/p>\n\u003cfigure id=\"attachment_78825\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/diet_composition_crops_custom-0d3ebb044b7ac8f4671074f05face0f036faf6ec.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/diet_composition_crops_custom-0d3ebb044b7ac8f4671074f05face0f036faf6ec.jpg\" alt=\"Photo: International Center for Tropical Agriculture\" width=\"200\" height=\"325\" class=\"size-full wp-image-78825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: International Center for Tropical Agriculture\u003c/figcaption>\u003c/figure>\n\u003cp>The first: \"Hey, actually, there's places where diets are diversifying, where they're adding crops,\" says Khoury.\u003c/p>\n\u003cp>In parts of Asia, such as China, rice is a declining portion of the average person's diet as they add in other foods that are now more available. In the U.S., meanwhile, people are eating more imported foods, like mangoes and coconut water.\u003c/p>\n\u003cp>But here's the second discovery: Those bigger menus of food also are getting more and more similar to each other, from Nanjing to Nairobi. Everybody is relying more and more heavily on a few dozen global mega-foods.\u003c/p>\n\u003cp>Many of those foods are part of what you'd call a standard Western diet, including wheat, potatoes and dairy. But other mega-crops come from the tropics, such as \u003ca href=\"280257631\">palm oil\u003c/a>. \"It's grown on a large scale in Malaysia and Indonesia, but it's become a global commodity in diets essentially everywhere,\" says Khoury.\u003c/p>\n\u003cp>Smaller crops, meanwhile, are getting pushed aside. \u003ca href=\"http://www.npr.org/2012/09/12/160946531/sorghum-travels-from-the-south-to-the-mainstream\">Sorghum\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/227889550/can-millet-take-on-quinoa-first-itll-need-a-makeover\">millet\u003c/a>, for instance, are grown quite widely around the world but they're losing out to corn and soybeans. Other small crops that you only find in certain areas could disappear altogether.\u003c/p>\n\u003cp>\"In the Andes, aside from the potato, most of the rest of the traditional roots and tubers, crops like \u003ca href=\"http://cipotato.org/roots-and-tubers\">oca and maca\u003c/a>, are declining in the amount of production, and the amount of consumption,\" says Khoury.\u003c/p>\n\u003cp>A lot of things are driving this trend, he says. There's a rise in international trade, but also \"people moving to cities, having more access to supermarkets, to fast food, having less time to cook, not having gardens.\u003c/p>\n\u003cp>The trend toward greater dependence on fewer crops continues, Khoury says. And so do the risks. It's dangerous to depend on just a few crops because any one of them could be hit by some disaster, such as disease.\u003c/p>\n\u003cp>But governments and international organizations can still help to safeguard diversity in our food sources. They can act to preserve the many genetic varieties of mega-crops that still exist, and also preserve and encourage cultivation of minor crops, he says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rachellaudan.com/\">Rachel Laudan\u003c/a>, a historian at the University of Texas and author of \u003ca href=\"http://www.amazon.com/Cuisine-Empire-Cooking-World-History/dp/0520266455\">Cuisine and Empire: Cooking in World History\u003c/a>, says that it's important to remember that what drives the rise and fall of crops is demand for them, after they've been transformed into something mouth-watering. \"They're only interesting if they've been processed in some way,\" she says.\u003c/p>\n\u003cp>Think of all the things people do with wheat, she says. \"You can get bread. You can get flatbread. You can get cakes. You can get pie. You can get beer!\"\u003c/p>\n\u003cp>That's what turned wheat into a mega-crop. Root crops, by contrast, were difficult to store, transport or process into interesting foods.\u003c/p>\n\u003cp>We could still turn some of these minor crops into attractive foods if there's enough interest in them, she says. In fact, interest may be reviving.\u003c/p>\n\u003cp>Consumers in the U.S. and Europe are snapping up little-known tropical fruits and so-called ancient grains, like \u003ca href=\"http://www.npr.org/2013/10/02/227838385/farro-an-ancient-if-complicated-grain-worth-figuring-out\">farro\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/15/212342707/can-quinoa-farming-go-global-without-leaving-andeans-behind\">quinoa\u003c/a>. Perhaps some of those minor crops can get their own spot on the global menu. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"People around the world are eating a wider range of foods. But as a whole, we are increasingly reliant on a few crops. Researchers say that increases the risk of agricultural disaster.","status":"publish","parent":0,"modified":1393973890,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":780},"headData":{"title":"In the New Globalized Diet, Wheat, Soy and Palm Oil Rule | KQED","description":"People around the world are eating a wider range of foods. But as a whole, we are increasingly reliant on a few crops. Researchers say that increases the risk of agricultural disaster.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"In the New Globalized Diet, Wheat, Soy and Palm Oil Rule","datePublished":"2014-03-04T22:58:10.000Z","dateModified":"2014-03-04T22:58:10.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"78823 http://blogs.kqed.org/bayareabites/?p=78823","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/04/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule/","disqusTitle":"In the New Globalized Diet, Wheat, Soy and Palm Oil Rule","nprByline":"Dan Charles","nprStoryId":"285335070","nprApiLink":"http://api.npr.org/query?id=285335070&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/03/03/285335070/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule?ft=3&f=285335070","nprRetrievedStory":"1","nprPubDate":"Tue, 04 Mar 2014 08:04:00 -0500","nprStoryDate":"Tue, 04 Mar 2014 03:50:00 -0500","nprLastModifiedDate":"Tue, 04 Mar 2014 03:50:47 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140304_me_in_the_new_globalized_diet_wheat_soy_and_palm_oil_rule.mp3?orgId=1&topicId=1053&ft=3&f=285335070","nprAudioM3u":"http://api.npr.org/m3u/1285581499-1877fa.m3u?orgId=1&topicId=1053&ft=3&f=285335070","path":"/bayareabites/78823/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140304_me_in_the_new_globalized_diet_wheat_soy_and_palm_oil_rule.mp3?orgId=1&topicId=1053&ft=3&f=285335070","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78824\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap0806120725141_wide-4bf9af956ce041cada1f7fc6471c1483dd5ca67a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/ap0806120725141_wide-4bf9af956ce041cada1f7fc6471c1483dd5ca67a.jpg\" alt=\"The world is increasingly relying on a few dozen mega-crops, like wheat and potatoes, for survival. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The world is increasingly relying on a few dozen mega-crops, like wheat and potatoes, for survival. Above, a wheat field in Arkansas. Photo: Danny Johnston/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/03/285335070/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/4/2014)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/03/285335070/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/03/20140304_me_in_the_new_globalized_diet_wheat_soy_and_palm_oil_rule.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>These days you can fly to far corners of the world and eat pretty much the same food as you could back home. There's pizza in China and sushi in Ethiopia.\u003c/p>\n\u003cp>A new scientific \u003ca href=\"http://www.ciatnews.cgiar.org/2014/03/03/globalized-diet-more-food-less-diversity-more-associated-risks/\">study\u003c/a> shows that something similar is true of the crops that farmers grow. Increasingly, there's a standard global diet, and the human race is depending more and more on a handful of major crops for much of its food.\u003c/p>\n\u003cp>At the same time, all over the world, people are eating a bigger variety of foods. But until now, no one had crunched the numbers to see whether global diets were overall getting less diverse, or more.\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>\"We wanted to know, really, how many crops feed the world, and what's happening with them,\" says Colin Khoury, a visiting researcher at the International Center for Tropical Agriculture, or \u003ca href=\"http://www.ciatnews.cgiar.org/\">CIAT\u003c/a>, in Cali, Colombia.\u003c/p>\n\u003cp>Khoury and his collaborators went through \u003ca href=\"http://www.pnas.org/content/early/2014/02/26/1313490111\">50 years of data\u003c/a> collected by the United Nations' Food and Agriculture Organization. And they uncovered two big trends.\u003c/p>\n\u003cfigure id=\"attachment_78825\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/diet_composition_crops_custom-0d3ebb044b7ac8f4671074f05face0f036faf6ec.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/diet_composition_crops_custom-0d3ebb044b7ac8f4671074f05face0f036faf6ec.jpg\" alt=\"Photo: International Center for Tropical Agriculture\" width=\"200\" height=\"325\" class=\"size-full wp-image-78825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: International Center for Tropical Agriculture\u003c/figcaption>\u003c/figure>\n\u003cp>The first: \"Hey, actually, there's places where diets are diversifying, where they're adding crops,\" says Khoury.\u003c/p>\n\u003cp>In parts of Asia, such as China, rice is a declining portion of the average person's diet as they add in other foods that are now more available. In the U.S., meanwhile, people are eating more imported foods, like mangoes and coconut water.\u003c/p>\n\u003cp>But here's the second discovery: Those bigger menus of food also are getting more and more similar to each other, from Nanjing to Nairobi. Everybody is relying more and more heavily on a few dozen global mega-foods.\u003c/p>\n\u003cp>Many of those foods are part of what you'd call a standard Western diet, including wheat, potatoes and dairy. But other mega-crops come from the tropics, such as \u003ca href=\"280257631\">palm oil\u003c/a>. \"It's grown on a large scale in Malaysia and Indonesia, but it's become a global commodity in diets essentially everywhere,\" says Khoury.\u003c/p>\n\u003cp>Smaller crops, meanwhile, are getting pushed aside. \u003ca href=\"http://www.npr.org/2012/09/12/160946531/sorghum-travels-from-the-south-to-the-mainstream\">Sorghum\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/02/227889550/can-millet-take-on-quinoa-first-itll-need-a-makeover\">millet\u003c/a>, for instance, are grown quite widely around the world but they're losing out to corn and soybeans. Other small crops that you only find in certain areas could disappear altogether.\u003c/p>\n\u003cp>\"In the Andes, aside from the potato, most of the rest of the traditional roots and tubers, crops like \u003ca href=\"http://cipotato.org/roots-and-tubers\">oca and maca\u003c/a>, are declining in the amount of production, and the amount of consumption,\" says Khoury.\u003c/p>\n\u003cp>A lot of things are driving this trend, he says. There's a rise in international trade, but also \"people moving to cities, having more access to supermarkets, to fast food, having less time to cook, not having gardens.\u003c/p>\n\u003cp>The trend toward greater dependence on fewer crops continues, Khoury says. And so do the risks. It's dangerous to depend on just a few crops because any one of them could be hit by some disaster, such as disease.\u003c/p>\n\u003cp>But governments and international organizations can still help to safeguard diversity in our food sources. They can act to preserve the many genetic varieties of mega-crops that still exist, and also preserve and encourage cultivation of minor crops, he says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rachellaudan.com/\">Rachel Laudan\u003c/a>, a historian at the University of Texas and author of \u003ca href=\"http://www.amazon.com/Cuisine-Empire-Cooking-World-History/dp/0520266455\">Cuisine and Empire: Cooking in World History\u003c/a>, says that it's important to remember that what drives the rise and fall of crops is demand for them, after they've been transformed into something mouth-watering. \"They're only interesting if they've been processed in some way,\" she says.\u003c/p>\n\u003cp>Think of all the things people do with wheat, she says. \"You can get bread. You can get flatbread. You can get cakes. You can get pie. You can get beer!\"\u003c/p>\n\u003cp>That's what turned wheat into a mega-crop. Root crops, by contrast, were difficult to store, transport or process into interesting foods.\u003c/p>\n\u003cp>We could still turn some of these minor crops into attractive foods if there's enough interest in them, she says. In fact, interest may be reviving.\u003c/p>\n\u003cp>Consumers in the U.S. and Europe are snapping up little-known tropical fruits and so-called ancient grains, like \u003ca href=\"http://www.npr.org/2013/10/02/227838385/farro-an-ancient-if-complicated-grain-worth-figuring-out\">farro\u003c/a> and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/15/212342707/can-quinoa-farming-go-global-without-leaving-andeans-behind\">quinoa\u003c/a>. Perhaps some of those minor crops can get their own spot on the global menu. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/78823/in-the-new-globalized-diet-wheat-soy-and-palm-oil-rule","authors":["byline_bayareabites_78823"],"categories":["bayareabites_1962","bayareabites_1874","bayareabites_4084","bayareabites_10916","bayareabites_34","bayareabites_60"],"tags":["bayareabites_129","bayareabites_12355","bayareabites_4214","bayareabites_11870","bayareabites_215","bayareabites_3581","bayareabites_10921"],"featImg":"bayareabites_78829","label":"bayareabites"},"bayareabites_71242":{"type":"posts","id":"bayareabites_71242","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71242","score":null,"sort":[1380718056000]},"guestAuthors":[],"slug":"serving-up-a-holy-feast-at-the-shiva-vishnu-temple","title":"Food & Spirituality: Serving Up a Holy Feast at the Shiva-Vishnu Temple","publishDate":1380718056,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_71496\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\" alt=\"Shiva-Vishnu Temple in Livermore. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shiva-Vishnu Temple in Livermore. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F113492162\">\u003c/iframe>\u003c/p>\n\u003cp>It’s hard to overstate the awe and wonder you feel turning into the parking lot of the \u003ca href=\"http://www.livermoretemple.org/hints/\">Shiva-Vishnu Temple\u003c/a>. Rising incongruously from the quiet suburban streets of Livermore, the white, intricately carved spires of the main hall hint at another world within. Inside, as a priest chants from Vedic scriptures, a couple thousand devotees from all over the Bay Area make the rounds, visiting shrines for all the major Hindu gods.\u003c/p>\n\u003cfigure id=\"attachment_71465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\" alt=\"Ceremony worshipping Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ceremony worshipping Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple boasts about 25,000 people on its email list, though many families regularly attend smaller temples close to home. They come to Shiva-Vishnu for the major celebrations. There are \u003ca href=\"http://www.usatemples.com/blog/list-of-all-hindu-temples-in-usa/\">more than 30 Hindu temples\u003c/a> in the Bay Area, and the number is \u003ca href=\"http://www.mercurynews.com/ci_18046364\">exploding\u003c/a>, along with the Asian Indian population, thanks to Silicon Valley.\u003c/p>\n\u003cfigure id=\"attachment_71473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\" alt=\"Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71473\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything in the temple is designed to focus the attention on engagement with the divine: the chanting of Vedic scriptures, the tinkling of bells, garlands of flowers, incense, and, of course, food. There are two commercial-sized kitchens on the temple grounds where food is prepared for the gods and the public. The cooks are devout volunteers from the community. In the sacred kitchen they wear dhoti, a traditional loincloth, and kum kum, or red powder, on their foreheads, reflecting the fact the cooking is a spiritual practice. Framed Vedic mantras are posted on the walls.\u003c/p>\n\u003cfigure id=\"attachment_71452\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\" alt=\"In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-71452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"71451,71455,71477,71454,71456,71476,71480,71497\"]\u003c/p>\n\u003cp>\"They are reciting the hymns when they are doing the cooking,\" \u003ca href=\"http://www.wics-ca.org/members/prabha.html\">Prabha Duneja\u003c/a> of Pleasanton explains. She’s written eight books on Hinduism and lectures widely at religious colleges across the country. \u003c/p>\n\u003cblockquote>\u003cp>The food, she says is \"saturated with positive energy, and then the food is offered to god. And then it becomes graced. And then everybody takes a part of it.\"\u003c/p>\u003c/blockquote>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"71485,71479\"]\u003c/p>\n\u003cfigure id=\"attachment_71469\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\" alt=\"Congregation participating in ritual honoring Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Congregation participating in ritual honoring Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Shiva-Vishnu Temple is pan-Indian, serving people from all Hindu traditions. Twelve priests imported from all over India serve the congregation here, but the food tends to skew Southern, starting with the fact that everything is vegetarian. Huge pots -- the size of steel pan drums -- hold lentils, garbanzo bean stews, vegetable stews like \u003ca href=\"http://en.wikipedia.org/wiki/Sambar_%28dish%29\">sambar\u003c/a>, rice pilafs, and sweet (\u003ca href=\"http://reneesrecipe.wordpress.com/2011/10/02/sheera-sweetened-semolina-with-raisins-nuts/\">sheera\u003c/a>) and savory (\u003ca href=\"http://food-india.com/recipe/R026_050/R033.htm\">upama\u003c/a>) forms of cream of wheat.\u003c/p>\n\u003cblockquote>\u003cp>\"No meat can enter on the premises of the temple!\" Duneja says emphatically. \"Because meat comes from the animal, you know, and when the animal is killed, they are very angry. So that vibration goes into the food.\"\u003c/p>\u003c/blockquote>\n\u003cp>So how to account for all those restaurants serving chicken vindaloo and lamb korma? Duneja cites foreign occupiers. \"India was ruled by Islam and then by Britishers. They introduced non-vegetarian food.\" That's especially true in northern India. Duneja comes from New Delhi in the north where meat is part of the cuisine but she herself is vegetarian as part of her religious practice. \"Our holy books all emphasize vegetarian food.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The meal on offer also reflects the calendar of worship. Different holidays draw different population blends, reflecting regional preferences for certain gods and celebrations. I visited in September, during the 10-day celebration of Lord Ganesha, Ganesha Chathurthi, a South Indian favorite.\u003c/p>\n\u003cfigure id=\"attachment_71470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\" alt=\"Lord Ganesha - remover of obstacles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lord Ganesha - remover of obstacles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"71460,71471,71459\"]\u003c/p>\n\u003cp>Between his elephant head and his big, pot belly, Lord Ganesha is easily the most adorable of all Hindu gods, but he serves a vital function. He is the remover of all obstacles, and the god of beginnings. One of the priests here, Pandit Nagaraja, explains \"In our Hindu tradition, whatever work you do, you start with praying to Lord Ganesha. Without that, it will not go a step further.\"\u003c/p>\n\u003cp>That said, the belly suggests how much Lord Ganesha loves sweet, round things. So the cooks made mountains of \u003cem>ladoo\u003c/em>, dough balls stuffed with coconut, cardamom and nuts.\u003c/p>\n\u003cp>But we're getting ahead of ourselves. Ladoo is dessert, and there's plenty of savory dishes to eat first.\u003c/p>\n\u003cp>Duneja notes \"Most of the food is a mixture of grains, vegetables and eaten with yogurt. That makes it a complete meal, you know?\"\u003c/p>\n\u003cp>Duneja adds the explosion of Asian Indians in the Bay Area has brought with it an explosion of Indian restaurants, many of them serving up South Indian dishes. Her favorite is Swagat Indian Cuisine in Milpitas but there are numerous other choices. Here's a list of options to explore, and if you've already made the rounds, please feel free to recommend your favorites in the comments section!\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving both vegetarian and meat dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amber-india.com/Indian-Restaurant-Mountain-View/\">Amber India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.aslamsrasoi.com/\">Aslam's Rasoi\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.breadsofindia.com/review.html\">Breads of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dosasf.com/index.php\">Dosa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lotusrestaurant.com/\">Lotus Cuisine of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pakwanrestaurant.com/\">Pakwan\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.swagat.com/\">Swagat Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sansarindiancuisine.com/\">Sansar Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tajofmarin.com/\">Taj of Marin\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tasteofthehimalayas.com/\">Taste of the Himalayas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.vikschaatcorner.com/\">Vik’s Chaat Corner\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving only vegetarian dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.anandafuara.com/\">Ananda Fuara\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mydeedees.com/\">Deedee's\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kamakshiskitchen.com/\">Kamakshi's Kitchen \u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/komala-vilas-sunnyvale\">Komalavilas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.krishnarestaurant-fremont.com/\">Krishna\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tirupathibhimas.us/\">Thirupathi Bhimas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://udupipalace.org/\">Udupi Palace\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Livermore's Shiva-Vishnu Temple is a major touchstone for the Bay Area's growing Indian American community. Vegetarian meals are prepared weekly and offered up for free to the gods and the public. Rachael Myrow visited the temple in September, during the 10-day celebration of Lord Ganesha.","status":"publish","parent":0,"modified":1437074074,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://w.soundcloud.com/player/"],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":886},"headData":{"title":"Food & Spirituality: Serving Up a Holy Feast at the Shiva-Vishnu Temple | KQED","description":"Livermore's Shiva-Vishnu Temple is a major touchstone for the Bay Area's growing Indian American community. Vegetarian meals are prepared weekly and offered up for free to the gods and the public. Rachael Myrow visited the temple in September, during the 10-day celebration of Lord Ganesha.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Food & Spirituality: Serving Up a Holy Feast at the Shiva-Vishnu Temple","datePublished":"2013-10-02T12:47:36.000Z","dateModified":"2015-07-16T19:14:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"71242 http://blogs.kqed.org/bayareabites/?p=71242","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/02/serving-up-a-holy-feast-at-the-shiva-vishnu-temple/","disqusTitle":"Food & Spirituality: Serving Up a Holy Feast at the Shiva-Vishnu Temple","path":"/bayareabites/71242/serving-up-a-holy-feast-at-the-shiva-vishnu-temple","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71496\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/temple1000.jpg\" alt=\"Shiva-Vishnu Temple in Livermore. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shiva-Vishnu Temple in Livermore. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F113492162\">\u003c/iframe>\u003c/p>\n\u003cp>It’s hard to overstate the awe and wonder you feel turning into the parking lot of the \u003ca href=\"http://www.livermoretemple.org/hints/\">Shiva-Vishnu Temple\u003c/a>. Rising incongruously from the quiet suburban streets of Livermore, the white, intricately carved spires of the main hall hint at another world within. Inside, as a priest chants from Vedic scriptures, a couple thousand devotees from all over the Bay Area make the rounds, visiting shrines for all the major Hindu gods.\u003c/p>\n\u003cfigure id=\"attachment_71465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000.jpg\" alt=\"Ceremony worshipping Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71465\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ceremony worshipping Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple boasts about 25,000 people on its email list, though many families regularly attend smaller temples close to home. They come to Shiva-Vishnu for the major celebrations. There are \u003ca href=\"http://www.usatemples.com/blog/list-of-all-hindu-temples-in-usa/\">more than 30 Hindu temples\u003c/a> in the Bay Area, and the number is \u003ca href=\"http://www.mercurynews.com/ci_18046364\">exploding\u003c/a>, along with the Asian Indian population, thanks to Silicon Valley.\u003c/p>\n\u003cfigure id=\"attachment_71473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/om-namah-shivaya1000.jpg\" alt=\"Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71473\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Om Namah Shivaya barricade enclosing place settings to celebrate Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Everything in the temple is designed to focus the attention on engagement with the divine: the chanting of Vedic scriptures, the tinkling of bells, garlands of flowers, incense, and, of course, food. There are two commercial-sized kitchens on the temple grounds where food is prepared for the gods and the public. The cooks are devout volunteers from the community. In the sacred kitchen they wear dhoti, a traditional loincloth, and kum kum, or red powder, on their foreheads, reflecting the fact the cooking is a spiritual practice. Framed Vedic mantras are posted on the walls.\u003c/p>\n\u003cfigure id=\"attachment_71452\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cook-kitchen1000a.jpg\" alt=\"In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-71452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the public kitchen enormous pots are used by the temple cooks to prepare holiday feasts. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"71451,71455,71477,71454,71456,71476,71480,71497","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They are reciting the hymns when they are doing the cooking,\" \u003ca href=\"http://www.wics-ca.org/members/prabha.html\">Prabha Duneja\u003c/a> of Pleasanton explains. She’s written eight books on Hinduism and lectures widely at religious colleges across the country. \u003c/p>\n\u003cblockquote>\u003cp>The food, she says is \"saturated with positive energy, and then the food is offered to god. And then it becomes graced. And then everybody takes a part of it.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"71485,71479","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_71469\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha-worship1000d.jpg\" alt=\"Congregation participating in ritual honoring Ganesha. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71469\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Congregation participating in ritual honoring Ganesha. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Shiva-Vishnu Temple is pan-Indian, serving people from all Hindu traditions. Twelve priests imported from all over India serve the congregation here, but the food tends to skew Southern, starting with the fact that everything is vegetarian. Huge pots -- the size of steel pan drums -- hold lentils, garbanzo bean stews, vegetable stews like \u003ca href=\"http://en.wikipedia.org/wiki/Sambar_%28dish%29\">sambar\u003c/a>, rice pilafs, and sweet (\u003ca href=\"http://reneesrecipe.wordpress.com/2011/10/02/sheera-sweetened-semolina-with-raisins-nuts/\">sheera\u003c/a>) and savory (\u003ca href=\"http://food-india.com/recipe/R026_050/R033.htm\">upama\u003c/a>) forms of cream of wheat.\u003c/p>\n\u003cblockquote>\u003cp>\"No meat can enter on the premises of the temple!\" Duneja says emphatically. \"Because meat comes from the animal, you know, and when the animal is killed, they are very angry. So that vibration goes into the food.\"\u003c/p>\u003c/blockquote>\n\u003cp>So how to account for all those restaurants serving chicken vindaloo and lamb korma? Duneja cites foreign occupiers. \"India was ruled by Islam and then by Britishers. They introduced non-vegetarian food.\" That's especially true in northern India. Duneja comes from New Delhi in the north where meat is part of the cuisine but she herself is vegetarian as part of her religious practice. \"Our holy books all emphasize vegetarian food.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The meal on offer also reflects the calendar of worship. Different holidays draw different population blends, reflecting regional preferences for certain gods and celebrations. I visited in September, during the 10-day celebration of Lord Ganesha, Ganesha Chathurthi, a South Indian favorite.\u003c/p>\n\u003cfigure id=\"attachment_71470\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/ganesha1000.jpg\" alt=\"Lord Ganesha - remover of obstacles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71470\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lord Ganesha - remover of obstacles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"71460,71471,71459","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Between his elephant head and his big, pot belly, Lord Ganesha is easily the most adorable of all Hindu gods, but he serves a vital function. He is the remover of all obstacles, and the god of beginnings. One of the priests here, Pandit Nagaraja, explains \"In our Hindu tradition, whatever work you do, you start with praying to Lord Ganesha. Without that, it will not go a step further.\"\u003c/p>\n\u003cp>That said, the belly suggests how much Lord Ganesha loves sweet, round things. So the cooks made mountains of \u003cem>ladoo\u003c/em>, dough balls stuffed with coconut, cardamom and nuts.\u003c/p>\n\u003cp>But we're getting ahead of ourselves. Ladoo is dessert, and there's plenty of savory dishes to eat first.\u003c/p>\n\u003cp>Duneja notes \"Most of the food is a mixture of grains, vegetables and eaten with yogurt. That makes it a complete meal, you know?\"\u003c/p>\n\u003cp>Duneja adds the explosion of Asian Indians in the Bay Area has brought with it an explosion of Indian restaurants, many of them serving up South Indian dishes. Her favorite is Swagat Indian Cuisine in Milpitas but there are numerous other choices. Here's a list of options to explore, and if you've already made the rounds, please feel free to recommend your favorites in the comments section!\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving both vegetarian and meat dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.ajantarestaurant.com/\">Ajanta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amber-india.com/Indian-Restaurant-Mountain-View/\">Amber India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.aslamsrasoi.com/\">Aslam's Rasoi\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.breadsofindia.com/review.html\">Breads of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dosasf.com/index.php\">Dosa\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.lotusrestaurant.com/\">Lotus Cuisine of India\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pakwanrestaurant.com/\">Pakwan\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.swagat.com/\">Swagat Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sansarindiancuisine.com/\">Sansar Indian Cuisine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tajofmarin.com/\">Taj of Marin\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tasteofthehimalayas.com/\">Taste of the Himalayas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.vikschaatcorner.com/\">Vik’s Chaat Corner\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Indian restaurants serving only vegetarian dishes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.anandafuara.com/\">Ananda Fuara\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mydeedees.com/\">Deedee's\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kamakshiskitchen.com/\">Kamakshi's Kitchen \u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/komala-vilas-sunnyvale\">Komalavilas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.krishnarestaurant-fremont.com/\">Krishna\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tirupathibhimas.us/\">Thirupathi Bhimas\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://udupipalace.org/\">Udupi Palace\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71242/serving-up-a-holy-feast-at-the-shiva-vishnu-temple","authors":["251","5014"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_50","bayareabites_12493","bayareabites_45","bayareabites_1875","bayareabites_34","bayareabites_1873"],"tags":["bayareabites_14782","bayareabites_12475","bayareabites_8435","bayareabites_324","bayareabites_215","bayareabites_12479","bayareabites_12476","bayareabites_108"],"featImg":"bayareabites_71463","label":"bayareabites"},"bayareabites_65252":{"type":"posts","id":"bayareabites_65252","meta":{"index":"posts_1591205157","site":"bayareabites","id":"65252","score":null,"sort":[1373657246000]},"guestAuthors":[],"slug":"how-much-arsenic-is-safe-in-apple-juice-fda-proposes-new-rule","title":"How Much Arsenic Is Safe In Apple Juice? FDA Proposes New Rule","publishDate":1373657246,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_65258\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/apples.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/apples-1024x788.jpg\" alt=\"The FDA's proposal follows concerns raised by consumer groups about levels of inorganic arsenic, a carcinogen, in apple juice. Photo: iStockphoto.com\" width=\"1024\" height=\"788\" class=\"size-large wp-image-65258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The FDA's proposal follows concerns raised by consumer groups about levels of inorganic arsenic, a carcinogen, in apple juice. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/12/201489247/how-much-arsenic-is-safe-in-apple-juice-fda-proposes-new-rule\">The Salt at NPR Food\u003c/a> (7/12/13)\u003c/p>\n\u003cp>Here's some news for parents of the sippy-cup crowd: The Food and Drug Administration has proposed a 10 parts-per-billion threshold for levels of inorganic arsenic in apple juice. This is the same level set by the EPA for arsenic in drinking water. Right now, there is no FDA standard for apple juice.\u003c/p>\n\u003cp>Now, we've told you about the brouhaha over trace levels of arsenic commonly found in apple juice before.\u003c/p>\n\u003cp>Back in 2011, after Dr. Mehmet Oz released the results of an \u003ca href=\"http://www.doctoroz.com/videos/arsenic-apple-juice\">investigation\u003c/a> that found that some of the nation's best-known brands contained arsenic, he was criticized for needlessly worrying parents.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/health/2011/09/15/140511284/tempest-in-a-lunch-box-arsenic-traces-in-apple-juice\">reported\u003c/a> back then, Dr. Richard Besser, former acting head of the Centers for Disease Control and Prevention, took on Dr. Oz in a \u003ca href=\"http://abcnews.go.com/blogs/health/2011/09/15/dr-besser-vs-dr-oz-apple-juice-showdown-on-gma/\">heated exchange\u003c/a> on \u003cem>Good Morning America\u003c/em>, calling the report \"extremely irresponsible,\" since the study only looked at total levels of arsenic. In other words, the study did not distinguish between organic arsenic, which occurs in nature and passes quickly through the body, and inorganic arsenic, the carcinogenic form.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since arsenic is present naturally in the environment, lots of foods, from rice to chicken, include trace levels. And past use of arsenic-containing pesticides has also led to concentrations of arsenic in soils. Additionally, much of the apple juice sold in the U.S. is made with apples from China.\u003c/p>\n\u003cp>But Oz was not alone in raising alarm bells. A few months after the controversy surrounding Oz's study, Consumer Reports published the \u003ca href=\"http://www.consumerreports.org/cro/magazine/2012/01/arsenic-in-your-juice/index.htm\">results\u003c/a> of its own investigation that found roughly 10 percent of juice samples in its testing had total levels of arsenic that exceeded federal drinking-water standards — and \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/30/142961997/tainted-nectar-consumer-group-warns-of-arsenic-in-fruit-juice\">most of that arsenic was the toxic kind\u003c/a>.\u003c/p>\n\u003cp>In proposing the new arsenic threshold, FDA Commissioner Margaret Hamburg said in a release, \"We have been studying this issue comprehensively, and based on the agency's data and analytical work, the FDA is confident in the overall safety of apple juice for children and adults.\"\u003c/p>\n\u003cp>The FDA has been monitoring levels of arsenic in apple juice for 20 years. In its latest analysis, released last year, of 94 samples of apple juice, the agency found that 100 percent of the samples fell below 10 ppb for inorganic arsenic.\u003c/p>\n\u003cp>Concerns have also been raised about the levels of arsenic found in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/19/161403235/fda-weighs-federal-standard-to-limit-exposure-to-arsenic-in-rice\">rice\u003c/a>. An FDA spokesperson told us by email that the administration is following the same process it used with apple juice to assess arsenic levels in rice. \"Once we complete our analysis, we will begin our risk assessment\" and determine the next steps.\u003c/p>\n\u003cp>Consumer Reports was quick to weigh in on the FDA's announcement.\u003c/p>\n\u003cp>\"We are pleased to see the Food and Drug Administration taking this action,\" says \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, director of consumer safety and sustainability at Consumer Reports. \"Proposing a 10 ppb guidance for apple juice — the same level set for water — is a reasonable first step in protecting consumers from unnecessary exposure to arsenic.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The FDA's proposal would set a threshold of 10 parts per billion for inorganic arsenic in apple juice — the same standard used for drinking water. In 2011, a pair of investigations raised alarms about the levels of inorganic arsenic, a carcinogen, in the juice.","status":"publish","parent":0,"modified":1373657246,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":542},"headData":{"title":"How Much Arsenic Is Safe In Apple Juice? FDA Proposes New Rule | KQED","description":"The FDA's proposal would set a threshold of 10 parts per billion for inorganic arsenic in apple juice — the same standard used for drinking water. In 2011, a pair of investigations raised alarms about the levels of inorganic arsenic, a carcinogen, in the juice.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Much Arsenic Is Safe In Apple Juice? FDA Proposes New Rule","datePublished":"2013-07-12T19:27:26.000Z","dateModified":"2013-07-12T19:27:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"65252 http://blogs.kqed.org/bayareabites/?p=65252","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/12/how-much-arsenic-is-safe-in-apple-juice-fda-proposes-new-rule/","disqusTitle":"How Much Arsenic Is Safe In Apple Juice? FDA Proposes New Rule","nprByline":"Allison Aubrey","nprStoryId":"201489247","nprApiLink":"http://api.npr.org/query?id=201489247&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/07/12/201489247/how-much-arsenic-is-safe-in-apple-juice-fda-proposes-new-rule?ft=3&f=201489247","nprRetrievedStory":"1","nprPubDate":"Fri, 12 Jul 2013 15:09:00 -0400","nprStoryDate":"Fri, 12 Jul 2013 14:44:00 -0400","nprLastModifiedDate":"Fri, 12 Jul 2013 15:09:00 -0400","path":"/bayareabites/65252/how-much-arsenic-is-safe-in-apple-juice-fda-proposes-new-rule","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_65258\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/apples.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/apples-1024x788.jpg\" alt=\"The FDA's proposal follows concerns raised by consumer groups about levels of inorganic arsenic, a carcinogen, in apple juice. Photo: iStockphoto.com\" width=\"1024\" height=\"788\" class=\"size-large wp-image-65258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The FDA's proposal follows concerns raised by consumer groups about levels of inorganic arsenic, a carcinogen, in apple juice. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/12/201489247/how-much-arsenic-is-safe-in-apple-juice-fda-proposes-new-rule\">The Salt at NPR Food\u003c/a> (7/12/13)\u003c/p>\n\u003cp>Here's some news for parents of the sippy-cup crowd: The Food and Drug Administration has proposed a 10 parts-per-billion threshold for levels of inorganic arsenic in apple juice. This is the same level set by the EPA for arsenic in drinking water. Right now, there is no FDA standard for apple juice.\u003c/p>\n\u003cp>Now, we've told you about the brouhaha over trace levels of arsenic commonly found in apple juice before.\u003c/p>\n\u003cp>Back in 2011, after Dr. Mehmet Oz released the results of an \u003ca href=\"http://www.doctoroz.com/videos/arsenic-apple-juice\">investigation\u003c/a> that found that some of the nation's best-known brands contained arsenic, he was criticized for needlessly worrying parents.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/blogs/health/2011/09/15/140511284/tempest-in-a-lunch-box-arsenic-traces-in-apple-juice\">reported\u003c/a> back then, Dr. Richard Besser, former acting head of the Centers for Disease Control and Prevention, took on Dr. Oz in a \u003ca href=\"http://abcnews.go.com/blogs/health/2011/09/15/dr-besser-vs-dr-oz-apple-juice-showdown-on-gma/\">heated exchange\u003c/a> on \u003cem>Good Morning America\u003c/em>, calling the report \"extremely irresponsible,\" since the study only looked at total levels of arsenic. In other words, the study did not distinguish between organic arsenic, which occurs in nature and passes quickly through the body, and inorganic arsenic, the carcinogenic form.\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>Since arsenic is present naturally in the environment, lots of foods, from rice to chicken, include trace levels. And past use of arsenic-containing pesticides has also led to concentrations of arsenic in soils. Additionally, much of the apple juice sold in the U.S. is made with apples from China.\u003c/p>\n\u003cp>But Oz was not alone in raising alarm bells. A few months after the controversy surrounding Oz's study, Consumer Reports published the \u003ca href=\"http://www.consumerreports.org/cro/magazine/2012/01/arsenic-in-your-juice/index.htm\">results\u003c/a> of its own investigation that found roughly 10 percent of juice samples in its testing had total levels of arsenic that exceeded federal drinking-water standards — and \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/30/142961997/tainted-nectar-consumer-group-warns-of-arsenic-in-fruit-juice\">most of that arsenic was the toxic kind\u003c/a>.\u003c/p>\n\u003cp>In proposing the new arsenic threshold, FDA Commissioner Margaret Hamburg said in a release, \"We have been studying this issue comprehensively, and based on the agency's data and analytical work, the FDA is confident in the overall safety of apple juice for children and adults.\"\u003c/p>\n\u003cp>The FDA has been monitoring levels of arsenic in apple juice for 20 years. In its latest analysis, released last year, of 94 samples of apple juice, the agency found that 100 percent of the samples fell below 10 ppb for inorganic arsenic.\u003c/p>\n\u003cp>Concerns have also been raised about the levels of arsenic found in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/19/161403235/fda-weighs-federal-standard-to-limit-exposure-to-arsenic-in-rice\">rice\u003c/a>. An FDA spokesperson told us by email that the administration is following the same process it used with apple juice to assess arsenic levels in rice. \"Once we complete our analysis, we will begin our risk assessment\" and determine the next steps.\u003c/p>\n\u003cp>Consumer Reports was quick to weigh in on the FDA's announcement.\u003c/p>\n\u003cp>\"We are pleased to see the Food and Drug Administration taking this action,\" says \u003ca href=\"http://consumersunion.org/experts/urvashi-rangan/\">Urvashi Rangan\u003c/a>, director of consumer safety and sustainability at Consumer Reports. \"Proposing a 10 ppb guidance for apple juice — the same level set for water — is a reasonable first step in protecting consumers from unnecessary exposure to arsenic.\" \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/65252/how-much-arsenic-is-safe-in-apple-juice-fda-proposes-new-rule","authors":["byline_bayareabites_65252"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_11998","bayareabites_11520","bayareabites_11933","bayareabites_2608","bayareabites_215","bayareabites_10921"],"featImg":"bayareabites_65257","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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