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The Kitchen Sisters Present Ep #73: The Sheepherder’s Ball

The Kitchen Sisters Present Ep #73: The Sheepherder’s Ball

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In the 1930s and 40s, hundreds of Basques were brought to the western United States to do the desolate work that no one else would do—herding sheep. Alone for months at a time with hundreds of sheep the Basque’s improvised songs, baked bread in underground ovens, carved poetry and drawings into the Aspen trees, and listened to the Basque Radio Hour beaming to Idaho, Washington, Colorado, California, traditional music and messages between the herders out in the isolated countryside.

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“You say Basque to a Westerner and you think sheepherder,” said Mark Kurlansky, author of The Basque History of the World. “In Basque country very few people were shepherds. The seven provinces of Basque country are about the size of New Hampshire. No one has huge expanses of land there.”

“Teenagers were ripped up out of their communities back home, brought to a foreign land, with a foreign language, put up on top of a mountain … crying themselves to sleep at night during the first year on the range,” says William Douglass, Former director of the Center for Basque Studies at the University of Nevada.

Francisco Franco, the Spanish dictator who repressively ruled the country for nearly 40 years, made life miserable for the Basque people, suppressing their language, culture and possibilities. The result was a massive exodus, and the only way to come to the United States for many Basques was to contract as sheepherders. There was a shortage of shepherds in the American West, and legislation was crafted in 1950 that allowed Basque men to take up this lonely and difficult job.

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Francisco and Joaquin Lasarte came to America in 1964 from Basque country in northern Spain. Each Lasarte brother had his own flock, and they rarely saw each other or anyone else for months on end. Mostly they ate lamb and bread cooked in a Dutch oven in a hole they dug in the ground.

Hotels like the Noriega in Bakersfield, CA were home in the winter months for these isolated men. They piled into these Basque boarding houses that sprung up in Elko and Winnemucca, Nevada, and Boise, Idaho. The men ate family style — big bottles of red wine, accordion music, conversation and card games.

For 25 years, the voice of the Basque was Espe Alegria. Every Sunday night, sheepherders across the mountains of the American West would tune in to listen to her radio show on KBOI in Boise. Dedications, birthday greetings, suggestions of where to find good pasture, the soccer scores that her husband got off the shortwave from Spain, and the hit tunes from Spain and the Basque region. She would help the sheepherders with immigration issues, with buying plane tickets home, with doctor’s appointments. She did her show for free, but once or twice a year the owners of the sheep camps would give her a lamb. The family would take it home, throw it on the kitchen table, cut it up and put in the freezer.

The Sheepherder’s Ball was the highlight of the year in Boise. The men wore denim, the women wore simple house dresses. Lambs were auctioned off and proceeds given to a charity. Huge platters of chorizo and stew and pork sandwiches were served. The ball continues to this day every December at the Euzkaldunak Club’s Basque Center.

The Kitchen Sisters Present Ep #71: Hidden Kitchen Gaza

The Kitchen Sisters Present Ep #71: Hidden Kitchen Gaza

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Author and journalist, Laila El-Haddad takes us into the hidden world of Gaza through the kitchen. Interweaving history, personal experiences and stories of food, family and daily life, El-Haddad paints a vivid picture of her family’s homeland and some of the issues facing people living in Gaza and the Middle East.

We also hear from Jon Rubin, co-founder of Conflict Kitchen, a restaurant/art project in Pittsburg PA that sells food from countries the United States is in conflict with. One of the most controversial iterations of Conflict Kitchen took place in 2014 when their food and conversation turned to Palestine. The restaurant featured recipes from The Gaza Kitchen and Laila El-Haddad was an invited speaker.

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RECIPE

Dagga (Salta Ghazawiyya)
Gazan Hot Tomato and Dill Salad
serves 2-3

1/2 teaspoon salt
2 cloves garlic, peeled
2 to 3 hot green chile peppers (to taste), coarsely chopped
1/4 cup (10 grams) finely chopped fresh dill
3 ripe, flavorful medium-sized tomatoes, coarsely chopped
2 tablespoons high-quality extra-virgin olive oil

Using a mortar and pestle, mash the garlic and salt into a past. Add the chile peppers and crush until they are tender, followed by the dill. Using a circular motion, gently muddle the dill until fragrant. Add roughly chopped tomatoes and pound until the salad reaches a thick, salsa-like consistency. Mix the entire salad with a spoon, then drench it with extra-virgin olive oil.

This recipe is from The Gaza Kitchen: A Palestinian Culinary Journey by Laila El-Haddad & Maggie Schmitt

Laila El-Haddad is co-author of “The Gaza Kitchen: A Palestinian Culinary Journey” (with Maggie Schmitt) and author of “Gaza Mom: Palestine, Politics, Parenting, and Everything In Between.”

The Kitchen Sisters Present Episode #70 – The Egg Wars

The Kitchen Sisters Present Episode #70 – The Egg Wars

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A hidden Gold Rush kitchen when food was scarce and men died for eggs… We travel out to the forbidding Farallon Islands, 27 miles outside San Francisco’s Golden Gate, home to the largest seabird colony in the United States, where in the 1850s egg hunters gathered over 3 million eggs, nearly stripping the island bare, to feed the ever-growing migration of newcomers lured by the Gold Rush.

Today The Farallons are off limits to the public. Only a handful of scientists are allowed on the island at a time – it’s a sanctuary – the Farallon National Wildlife Refuge managed by the U.S. Fish and Wildlife Service.

When we began working on The Egg Wars we were given permission to go out to the Farallones on one of the supply runs that heads to the islands two times a month. Senior Scientist Russ Bradley takes us out on the jagged granite cliffs to contemplate the murres, and into the 1870s lighthouse where the scientists live, isolated, for months at a time.

Special thanks to Point Blue Conservation; The Farallon National Wildlife Refuge, managed by the U.S. Fish and Wildlife Service; San Francisco Bay National Wildlife Refuge Complex.

And many thanks to:
Russ Bradley, Senior Scientist, Farallon Program Manager, Point Blue Conservation
Doug Cordel, the San Francisco Bay National Wildlife Refuge Complex
Eva Chrysanthe, graphic illustrator
Roger Cunningham, Skipper of the Selkie
Keith Hansen, graphic illustrator
Gary Kamiya, author of Cool Gray City of Love
Gerry McChesney, US Fish & Wildlife Service
Melissa Pitkin, Point Blue Conservation
Peter Pyle, Marine Biologist and Ornithologist, Institute for Bird Populations
Mary Jane Schramm, Gulf of the Farallones National Marine Sanctuary
Peter White, author of The Farallon Island: Sentinels of The Golden Gate
Pete Warzybok, Farallon Program Biologist, Point Blue Conservation

Support for this story comes from The National Endowment for the Humanities and The National Endowment for the Arts — Art Works.

We won! A Webby and a James Beard Award

We won! A Webby and a James Beard Award

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Martha and The Sisters

 

Yesterday was a banner day at The Kitchen Sisters. In the morning, we learned that we won a Webby Award for our Radiotopia podcast The Kitchen Sisters Present. In the evening, we were honored with a James Beard Foundation Award (the Oscars of food) for our NPR series Hidden Kitchens: War and Peace and Food, heard on Morning Edition.

We want to thank everyone at Morning Edition, NPR’s The Salt, and Radiotopia for supporting our work. And all the people we collaborated with across the globe on these stories. None of these projects would be possible without support from the National Endowment for the Humanities and the National Endowment for the Arts. We thank the staff of these important American institutions for all they do.

The Kitchen Sisters Present Ep #69: The Romance and Sex Life of the Date

The Kitchen Sisters Present Ep #69: The Romance and Sex Life of the Date

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In 1898, the United States Department of Agriculture created a special department of men, called “Agriculture Explorers,” to travel the globe searching for new food crops to bring back for farmers to grow in the U.S. These men introduced exotic specimens like the mango, the avocado, and the date. In 1900, the USDA sent plant explorer, Walter Swingle, to Algeria to study the date. As Swingle took temperature readings and soil temperature, he realized that the conditions were very much like those in California’s hot, arid Coachella Valley, sometimes referred to as the American Sahara. In order to market this new fruit and promote the region, date growers in the Coachella Valley began capitalizing on the exotic imagery and fantasy many Americans associated with the Middle East. During the 1950s date shops dotted the highway, attracting tourists. There was Pyramid Date shop where you could purchase your dates in a pyramid. Sniff’s Exotic Date Garden set up a tent like those used by nomadic tribes of the Sahara. One of the most well known date shops that still exists today is Shields Date Garden, established in 1924. Floyd Shields lured in customers with his lecture and slide show titled, “The Romance and Sex Life of the Date.”

This story was produced in collaboration with Lisa Morehouse. Check out more stories from Lisa and her California Foodways project.

Notes from The Kitchen Sisterhood – Spring 2017

Notes from The Kitchen Sisterhood – Spring 2017

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Dear Friends,

The last time we sent you Notes From The Kitchen Sisterhood we were urging you to vote. It’s a whole new ballgame now with arts, culture, climate, healthcare, immigrants all threatened and the mother of all bombs bursting in air. All around us storytellers, artists, organizers, teachers, librarians, athletes, scientists are stepping up, rising to this moment. We wanted to share a few things from our world and the world of those we admire.

On the homefront, The Kitchen Sisters have a bit of a Trifecta at the moment and now we need to ask for your vote.

Our podcast, The Kitchen Sisters Present (until recently known as Fugitive Waves)was just nominated for a Webby Award for best documentary podcast. Please help us claim the title. Vote here, vote now!

We are also thrilled to say that we have been nominated for a 2017 James Beard Award for our latest season of NPR stories, Hidden Kitchens: Kimchi Diplomacy: War and Peace and Food.

And our TED Talk about Wall Streetthe self-schooled San Quentin inmate and stock market savant is now online. Take a look.

Forward ever,

The Kitchen Sisters
Davia & Nikki

Events we are going to / wish we were going to:

The Unplugged Soul: A Conference on the Podcast. The Kitchen Sisters, Benjamen Walker, Christopher Lydon, Jeff Emtman and a slew of other podcasters. April 14-15, Heyman Center, Columbia University.

Here and Home: A retrospective of the work of California photographer Larry Sultan. April 15-July 23, SFMOMA

Erik Weihenmayer, the first blind person to summit of Mount Everest and kayak the Grand Canyon, in conversation with Davia about his book, No Barriers, May 2, Lighthouse for the Blind, SF

Fake News Room: A response to Larry Sultan and Mike Mandel’s 1983 exhibition “Newsroom.” Artists include Jason Fulford, Jim Goldberg and Dru Donovan, as well as The Kitchen Sisters. Open now through April 29 at the Minnesota Street Project in San Francisco

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What we’re watching:

Mifune, directed by Stephen Okazaki

I Called Him Morgan, directed by Kasper Collin. The jazz tragedy of Lee Morgan, exquisitely rendered.

An Inconvenient Sequel. Al Gore’s climate change sequel. Truth to Power.

Century of Self, Adam Curtis’ 2002 BBC documentary.

Dave Chappelle’s Block Party

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What we’re making:

This year, we are embarking on a new NPR/podcast series called The Keepers–activist archivists, rogue librarians, collectors, curators, historians–keepers of the culture and the cultures and collections that they keep. Guardians of history, large and small. Protectors of the free flow of ideas and information. People afflicted with what French philosopher Jacques Derrida called “Archive Fever.”

We welcome your tips and suggestions for who and what needs chronicling.

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What we’re reading:

Black Panther by Ta-Nehisi Coates

A Really Good Day by Ayelet Waldman

True South by Jon Else

Scratch: Writers, Money, and the Art of Making a Living, edited by Manjula Martin

Sapiens and Homo Deus by Yuval Noah Harari

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What we’re cooking:

Potlikker Papers by John T. Edge. A people’s history of the modern South set on farms, in kitchens and at tables.

King Solomon’s Table by Joan Nathan.

The President’s Kitchen Cabinet by Adrian Miller. African Americans who fed the First Families, from Washington to Obama.

Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt

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Music we’re spinning:

Save the Country by Laura Nyro.

We recently attended the SF Symphony Pride concert, a staggering night of LGBTQ music from Henry Cowell, Lou Harrison, Stephen Sondheim and more. What got us most was was when conductor Michael Tilson Thomas accompanied Audra McDonald singing Laura Nyro’s barnburner Save the Country. It is our new national anthem.

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Podcasts we’re pumping:

RadioPublic podcast app. Free podcasts!

S-Town from Serial and This American Life. You know you wanna hear it.

The many splendored podcasts from the Radiotopia collective

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Citizens we’re admiring:

Russ Kickinvestigative archivist from Arizona and founder of the Memory Hole. Russ finds and preserves documents the government tries to keep hidden. A keeper.

Magnus Toren runs the Henry Miller Library in Big Sur that has been closed since mid-February after Pfeiffer Canyon Bridge into Big Sur was damaged due to relentless winter rains. They’re now raising funds to open The Henry Miller Library in the Barnyard in Carmel, bringing Big Sur to “town.” They could use your support.

Years ago we recorded Brian Eno talking about the weekly Tuesday “Sing” he holds with his friends–not professional musicians, just pals, gathered standing around a table, singing a capella for a few hours. Times like these call for communal singing. As Brian says, “Singing aloud leaves you with a sense of levity and contentedness. And then there are what I would call ‘civilizational benefits.’ When you sing with a group of people, you learn how to subsume yourself into a group consciousness because a capella singing is all about the immersion of the self into the community.”

Graffiti artists in Ho Chi Minh City Pushing Back Against Official Censorship. “For many in Vietnam, the spray can is a tool of rebellion—illicit spray-painting is a way of defying restrictions in an authoritarian country where artists must have their work approved before exhibitions, shows are routinely shut down, and works deemed controversial are replaced by a black ‘X’ on gallery walls.”

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Subscribe to our Webby Award nominated podcast

The Kitchen Sisters Present Episode #66 – Sugar in the Milk: A Parsi Hidden Kitchen

The Kitchen Sisters Present Episode #66 – Sugar in the Milk: A Parsi Hidden Kitchen

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Niloufer Ichaporia King lives in a house with three kitchens. She prowls through six farmer’s markets a week, at least, in search of unusual greens, roots and seeds, and traditional food plants from every immigrant culture. She is an anthropologist, a kitchen botanist, a one-of-a-kind cook, a Parsi from Bombay living in San Francisco, and the author of My Bombay Kitchen: Traditional and Modern Parsi Home Cooking.

Niloufer is known for her ritual celebrations of Parsi New Year on the first day of Spring, when she creates an elaborate ceremonial meal based on the auspicious foods and traditions of her vanishing culture. The Parsi culture is some 3,000 years old and goes back from India to Persia. It’s estimated that there are now only 75,000 Parsis in the world. The prediction is that by 2020 the numbers will have dropped to 25,000.

This story also features writer Bharati Mukherjee, who passed away this last year, sharing her memories of the forbidden Bengali kitchen of her girlhood, with its four cooks and intricate rules of food preparation. And Harvard Professor Homi Bhabha, born in Mumbai to a Parsi family, who talks about auspicious lentils and the birth of his son.

RECIPES:

New Year’s Milk Shake (Falooda)

Niloufer Ichaporia King’s falooda, featuring basil seeds, rosewater, milk and vanilla ice cream.

Faludeh in Iran is a frozen dessert of wheat-starch noodles in a pre-scented syrup. Falooda in northern India is a dish of kulfi (rich ice cream) and wheat-starch noodles. Falooda in Bombay is a glorious milk-shakey affair in a tall glass. At the bottom, there’s a layer of soaked basil (Ocimum basilicum) seeds, tukhmuriya ni biya, with a slippery-crunchy texture that’s like nothing else. On top of the tukhmuriya ni biya is a layer of translucent noodles made of wheat starch. Both of these layers are seen through intense pink rose syrup, although amber-colored saffron syrup is an option. Milk appears to float over this foundation without disturbing it. For extra luxury, there might be a scoop of vanilla ice cream or kulfi. To eat the Falooda, you stir everything up with a long spoon.

Falooda is supposed to be eaten on March 21, Navroz, the old Persian New Year’s Day, but that doesn’t mean you can’t find it or eat it for the remaining 364 days.

The best places to find Falooda outside someone’s house is in Bombay’s beloved Irani-run restaurants, often named after British or Iranian royals. Rustom Jeejeebhoy, fountainhead of Parsi lore, used to tantalize me by describing the delights of his favorite Irani restaurant, the King Victoria, hidden away on the edges of the mill district, but he never found himself able to take me there or even come up with the address.

To make Falooda in the United States you need two common things, milk and ice cream, and two slightly more esoteric items, rose syrup and basil seeds. Rose syrup can be found in Indian or Middle Eastern groceries. I suggest the Middle Eastern brands, for a truer rose flavor. For total extravagance, look for exquisite organic rose syrup from Italy. Read the labels to make sure you’re not getting an entirely synthetic product. The basil seeds come from Indian or Southeast Asian markets. Buy the Southeast Asian ones; the Indian basil seeds are often sandy.

At Chez Panisse March 21 dinners, we serve Falooda in small glasses as a dessert drink. Instead of ice cream we use ice milk, which keeps things refreshing. Serves 6.

Ingredients

1 tablespoon basil seeds

2 cups (or more) water

3 cups (about) chilled whole milk or half-and-half

1/2 cup (about) rose syrup

1/2 cup (about) vanilla ice cream or ice milk

• Soak the seeds in the water for 1 to 3 hours. A tablespoon doesn’t seem like much, but the seeds swell up enormously.

• Line up your glasses, tall or short. First put a spoonful of soaked seeds in the bottom of each glass, 2 teaspoons or so for small glasses, 1 to 2 tablespoons for tall glasses. Then pour in the milk to within an inch of the top of the glass. Follow that with 2 teaspoons to 2 tablespoons of rose syrup, depending on the sweetness of the rose syrup, the size of the glass, and your taste. It doesn’t seem likely, but specific gravity will cause the syrup to sink below the milk in a neat band. If you do it the other way around, the syrup and milk get mixed and the dramatic banded effect is lost. Last, put a little ice cream in every glass.

Excerpted from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking by Niloufer Ichaporia King.

Eggs on Potato Chips (Wafer Par Ida)

“For years I thought that putting eggs on wafers, as we call potato chips in India, was a joke recipe, a loony fantasy or a way of lampooning our Parsi love affair with eggs. Then I tried it. In an ideal universe, your potato chips are homemade or fresh from one of Bombay’s several potato-chips works, where a vat of oil is always on the bubble or use the best of the commercial ones available to you. They shouldn’t be too brown or the dish will taste burnt.” — Niloufer Ichaporia King

Ingredients

1 tablespoon ghee, clarified butter, or mixture of vegetable oil and butter

1 small onion, finely chopped

1/2 teaspoon Ginger-Garlic paste (optional)

2 to 3 hot green chiles, finely chopped

1/2 cup coarsely chopped fresh coriander (cilantro) leaves

4 good handfuls of plain potato chips from a just-opened bag

4 large eggs

1 tablespoon (about) water

• Heat the ghee over medium heat in a sturdy medium skillet, preferably cast iron. Add the onion and let it soften, stirring occasionally, a few minutes. Before it browns, add the paste if you like and the green chiles, and as soon as the mixture looks cooked, add the fresh coriander. Crumble in the potato chips, tossing the contents of the pan to combine them thoroughly. Make nests in the surface of the mixture—they won’t be perfect hollows—and crack an egg into each. Pour a tablespoon or so of water around the edges of the pan to generate some steam, cover the skillet tightly, and let the eggs cook just long enough to set the whites without turning the chips soggy.

• Turn out onto waiting plates.

Serves 2 to 4.

Note: One of my authorities on Parsi food, Firoza Kanga, says, “Oh yes, wafer par ida. Delicious. Next time, try it with a little bit of cream poured over the chips before the eggs go on.”

Excerpted from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking by Niloufer Ichaporia King.

The Kitchen Sisters Present Episode #64: Kimchi Diplomacy

The Kitchen Sisters Present Episode #64: Kimchi Diplomacy

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Kimchi in space. The Kimchi Bus. Government-sponsored chefs and restaurants spreading the word of Kimchi around the globe. South Korea is one of the nations most involved in branding itself through its food, using food as a part of it’s “soft power.” It’s called “Gastrodiplomacy” — the use of food as a diplomatic tool to help resolve conflicts and foster connections between nations.

“Kimchi is like air in Korea,” says Hyunjoo Albrecht, a San Francisco-based chef and owner of Sinto Gourmet who grew up near the DMZ border between South and North Korea. 1.5 million tons of kimchi are eaten each year in Korea and there are hundreds of different varieties. “The government gave financial support to some of the Korean restaurants in US,” says Hyunjoo. “They want more people outside Korea to eat more Korean food.”

Si-Hyeon Ryu is a chef and writer from South Korea who, with support from the government, has traveled in The Kimchi Bus to more than 34 countries cooking traditional Korean food and spreading his love of kimchi. “People on the street they know just about North and South Korea,” he says, but not much about Korean cuisine. “If I explain about kimchi they will understand about Korea.”

Astronaut Soyeon Yi, Korea’s first astronaut, describes the Korean government’s efforts to invent kimchi for space travel — not an easy task. Soyeon Yi prepared a special Korean meal for her Russian comrades in space. “Having kimchi in space, you are far from your home planet,” she says. “When you eat your own traditional food it makes you feel emotionally supported. I can feel my home.”

Read more.

The Kitchen Sisters Present #63 – War and Food and Manga

The Kitchen Sisters Present #63 – War and Food and Manga

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Manga, the ubiquitous Japanese comic books written on just about every subject—sports, music, sex, shooting pool—represent about 40% of all books published in Japan. In recent decades ‘food manga’ has exploded. Stories of food and conflict and competition abound in mangas like Soldier of Food, Food Wars, Cooking Papa…The Kitchen Sisters Present—Hidden Kitchens: War and Food and Manga.

“Manga is a cradle to grave phenomenon,” says Deb Aoki, writer for Anime network and Publisher’s Weekly. It’s a visual storytelling medium that people enjoy from the day they first start reading or enjoying pictures to the day they die.

“There’s this Japanese concept, Otaku,” says Sylvan Mishima Brackett, chef and owner of Rintaro Restaurant in San Francisco. “Otaku is a deep, passionate enthusiasm about some obscure part of the universe. Manga tend to cluster around very specific Otaku. It’s a place where people can brush up on the hyper-specifics of their enthusiasms.”

“Food manga, gurume manga, gourmet manga, is one of the major genres within manga that’s just been growing exponentially,” says Nancy Stalker, Professor of Japanese History and Culture at the University of Texas at Austin. She wrote a paper called Gourmet Samurai: Changing Gender Norms in Japanese Food TV.

FOOD WARS, DETECTIVE GLUTTON, SOLDIER OF FOOD

Food manga first appeared in the 1980’s when the Japanese economy was very strong. One of the first, Oishinbo, ran for over 20 years and became the basis for an animated series, as have many manga since.

“There always has to be conflict in manga, especially in food manga,” says Zhong. “There is not any real peace in manga. If there is peace it’s really short, maybe one or two chapters, then back to war right afterwards. War produces content.”

Since Japan opened to the West in the nineteenth century, food has been an element of its international identity. “Traditionally the eating of four-legged creatures was proscribed by Buddhist belief,” says Stalker. “The Emperor first publicly ate meat in 1873. Eating beef was seen as something that would help build the national physique and make the Japanese more like westerners.” In order to compete with western soldiers, the Japanese military began to introduce more beef, more meat and fat, into the diet of the soldier to help build a strong army.

The modern manga industry came into being after World War II. It started with Osamu Tezuka, creator of Astro Boy, who was influenced by Walt Disney. “That American content was brought over by the American Occupation,” says Leyla Aker, Senior Vice President of Publishing at Viz Media, a company that specializes in Japanese graphic novels and anime. “During the American occupation of Japan a large portion of the Japanese population was subsisting on hand-outs given by the American forces.”

There were severe shortages of food during the Occupation and all foods were strictly rationed. When the circumstances of the war became dire many people resorted to eating bark from trees and replacing sawdust and wood dust in recipes for flour. Many Japanese died of starvation.
Miles Thomas, Brand Manager at CrunchyRoll, remembers an anime called Grave of the Fireflies. “One of the most evocative films I’ve seen, about two orphans during World War II who are starving, hungry. They steal food, trying their hardest to survive.

“It really makes you think about the darker side of food when people don’t have enough of it to survive,” adds Tiffany Chen who is also a Brand Manager with Crunchy Roll. “For a long time, World War II was just a history you studied in class. I never really felt connected to it personally. A lot of young people actually don’t even know about the atomic bomb. After watching this film, it was a pretty sobering moment.”

OISHINBO: JAPAN AND CULINARY NATIONALISM

Oishinbo, one of the oldest of the food manga is very popular with adult men, Aoki tells us. “The main character is this scrappy reporter. His father is this snooty gourmet who sets up this ritzy gourmet club for only rich people. They have dueling palette battles.” Oishinbo is written by Tetsu Kariya who is very opinionated about food. The manga creates drama about different food issues – about growing it and cooking it. “It’s kind of controversial,” says Aoki. “He defends eating whale meat, the history of it, how delicious, how dare anyone tell us not to.”

“Tetsu Kariya has a very progressive, political stance,” adds Lorie Brau, Associate Professor of Japanese Foreign Languages and Literature at the University of New Mexico, “He embeds these social messages inside his manga.” One of Oishinbo’s chief concerns is foreign influences. How do you maintain the important aspects of your culture while still engaging with the world at large? The manga uses food as a lens to address Japan’s place in the world.

YAWEH: MANGA FOR YOUNG WOMEN

There is a different subset of manga targeted at young Japanese women called Yaweh about homosexual love affairs. “Boys love” is one of the most popular sub-genres of manga. “Antique Bakery features a cast of tall, thin elegant beautiful young men. They all work in a western style bakery,” Aoki tells us. “Women fall in love with them because they are so handsome. But they’re not available,” says Brau. “But the cakes are available so they make many young women happy.”

What Did You Eat Yesterday? has become a very popular manga for recipes. The manga tells the story of a gay couple, one of whom is a lawyer, the other a hairdresser and the lawyer is very intent on creating economical, delicious meals for the two of them.
THE HERBIVORE MAN: MANGA AND GENDER NORMS

“In the last 10 years Japanese demographics have been shifting,” says Nancy. “Fewer and fewer people are getting married. The rate of unmarried men ages 30 to 34 climbed from 21% to 47%. For women it jumped from 9% to 34% in a decade. The media has come up with this term “herbivore men” Urban men in their 20 and 30’s who are more into fashion and culture than women. Rejecting flesh, therefore they are herbivores. Other conservative pundits say “well, it’s the increase of carnivorous women, women who are too aggressive and focused on their career and refuse to become a full time housewife they create the herbivore man. This is changing men’s relationship with food. They have to increasingly be responsible for their own meals. That is being reflected in these dramas that show a kind of everyman develop a sense of culinary confidence.”

Aoki tells us that Manga like Oishinbo and Food Wars in a way represent a war within people to be their best. “There’s honor in fighting to be the best you can be. That if you’re going to do it you’re going to be the best damn one doing it. The way of the sword, the way of the chef.”

Episode #62 – Black Cake: Emily Dickinson’s Hidden Kitchen

Episode #62 – Black Cake: Emily Dickinson’s Hidden Kitchen

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Black cake, gingerbread, slant rhyme, secret loves, family scandals, poems composed on the back of a coconut cake recipe —we journey into the steamy, myth-laden, hidden world of poet Emily Dickinson through her kitchen. In her lifetime, Emily was probably better known as a baker than a poet.

Filled with mystery, intrigue and readings by Patti Smith, Thornton Wilder, Jean Harris and an array of passionate poets and experts.

This is the first episode of our podcast under its new name, The Kitchen Sisters Present.

Special thanks to: Emilie Hardman, Emily Walhout and Heather Cole from the Houghton Library, Harvard University; Brenda Hillman, poet and Professor of Creative Writing at St. Mary’s College; Jean McClure Mudge writer and filmmaker; Christopher Benfey, writer and Professor of English, Mount Holyoke College; Aife Murray, author of Maid as Muse: How Servants Changed Emily Dickinson’s Life and Language; and Elaine Hardman who led us to this story; and Zoe Kurland.

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“This is a cake that calls for nineteen eggs!  All assembled it’s 19 lbs. 4 oz! And that’s before you put the brandy in! The black cake first appears in the 1840s in cookbooks. It’s Caribbean in its origin — the cinnamon, the mace the nutmeg, its very tied up with the sugar trade and molasses.

“When you think about Emily Dickinson, the myth in the white dress, and then you think about her in the kitchen. The physicality of that cake — of making that cake that you share with people. It’s a social cake! This is a woman who is doing something that we think so counter to Emily and her remove from the world.”  Emilie Hardman, Houghton Library, Harvard

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Emily Dickinson wrote this poem on the back of her recipe for coconut cake.

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“People have wanted to turn her into a lady poet, a romantic version of her, that is not untrue, it’s just probably partial. She did stay in her room and she did have what she referred to as her “white election,” putting on her white dress and going upstairs, not going out anymore. What choice did she have? In her time, she couldn’t have gotten her writing done by being the spinster in the community, a nice church lady that takes care of bodies coming home from the Civil War. She goes on to write 700 poems in two years. I mean 700! For Pete’s sake!”  Brenda Hillman, Poet and Professor of Literature, St. Mary’s College, editor of The Pocket Emily Dickinson

Almost every year or two a new photograph comes to light that has some claim to be a new undiscovered photograph of Emily Dickinson. And we are all terribly excited because we only have one true recognized photograph with a good provenance for Dickinson taken when she was 16 years old (photo at top of blog).

Most recently a photograph has come to light which may show an adult Emily Dickinson with her close friend Kate Scott Anthon. It was back in the early 1950s that Rebecca Patterson wrote a book called “The Riddle of Emily Dickinson.” And the riddle that she claimed to solve was that Emily Dickinson was a lesbian and that one of her lovers was Kate Scott Anthon. And it is a very tantalizing photograph.

I’ve stared at it a long time. Sometimes I look at that photograph and I say, “It’s her!  Emily!”  And there are other times I look at it and I say, “Uh, nay”.  I’ve always felt that one of the problems with new Dickinson photos coming to light is that they all look too much like the old one.”  Christopher Benfey, author of Emily Dickinson and the Problem of Others, and Summer of Hummingbirds.

“Sometimes her poems are like recipes…

To make a prairie it takes a clover and one bee,
One clover, and a bee.
And revery.
The revery alone will do,
If bees are few.

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Margaret Maher (left), an Irish immigrant, worked as cook and maid in the Dickinson household sharing the kitchen with baker Emily for 17 years. Emily chose Thomas Kelley (center), who worked as a laborer for the family, to be her chief pallbearer along with five other Irish immigrants who worked for the household.

“The influence of the kitchen and the language around her — Irish immigrants, Native Americans, people who are of African descent, slave descent—in and out of that kitchen, coming and going in that yard and barn. All of these different vernaculars played into the ways in which she approaches language.”
Aife Murray, author of Maid as Muse: How Servants Changed Emily Dickinson’s Life and Language

Emily Dickinson’s Recipe for Gingerbread 

1 quart flour
½ cup butter
½ cup cream
1 tablespoon ginger
1 teaspoon soda
1 teaspoon salt
Make up with molasses

From Emily Dickinson: Profile of the Poet as Cook from Dickinson’s original manuscript.The editors of the book add the following about Emily Dickinson’s gingerbread recipe:

“Cream the butter and mix with lightly whipped cream. Sift dry ingredients together and combine with other ingredients. The dough is stiff and needs to be pressed into whatever pan you choose. A round or small square pan is suitable. The recipe also fits perfectly into a cast iron muffin pan, if you happen to have one which makes oval cakes. Bake at 350°F for 20-25 minutes.”

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“Her gingerbread was the first thing that struck me. Emily would bake gingerbread in little oval cakes. She would glaze them, put little flowers on top and put them in a basket and lower them from her window to the children below. A mystery.” Jean McClure Mudge

Jean McClure Mudge (center) lived with her family in Emily Dickinson’s house from 1965-76 while Jean’s husband Lou, was teaching at Amherst. Jean was the first resident curator of the Homestead. She is the author of Emily Dickinson and the Image of Home, co-editor of Emily Dickinson Profile of the Poet as Cook, and most recently Mr. Emerson’s Revolution.