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The Uyghurs are a Muslim minority in Western China who have been marginalized for years there.

 

Their origins are interesting- Chinese, with Turkic and other central Asian influences. Their food is a fusion of Chinese, Arabic, Kazakh, Afghan and Turkish flavors and dishes. 

 

Cari Spivak

 

On Saturdays, Mariko Grady’s company, Aedan Fermented Foods, has a food stall at the San Francisco Ferry Plaza Farmers Market.

Lisa Morehouse

“Hard work, low pay, miserable conditions, and more!”

How can the restaurant industry develop more equitable workplaces?

Apr 5, 2018
Flickr user snekse. Used under CC BY-NC-ND 2.0

  

On this edition of Your Call, we talk about the struggle to make the restaurant industry more equitable. The Bay Area’s food scene is sumptuous, but it’s not immune to some of the nastier aspects of the restaurant industry.

Finding home in San Jose's Grand Century Mall

Mar 15, 2018
Christine Nguyen

 

I’ve moved 16 times. So when I settled in San Jose, I thought I could finally get some real Vietnamese food.

But where to go?

A friend brought me to the Grand Century Mall food court in East San Jose to catch up over bánh xèo. It had been years since I’d torn through this sizzling crepe of coconut cream and rice flour batter. Shrimp, slivers of pork, mint, and bean sprouts spilled out the lacy edges of a golden crisp semicircle.

It tasted like home.

 

 

Portrait by Erik McGregor

  

On this edition of Your Call, writer, artist, and activist Sunaura Taylor discusses her new book, Beasts of Burden: Animal and Disability Liberation.

 

Photo by Stan Lee for KCRW

This week on KALW's showcase for the best stories from public radio podcasts and independent radio producers...


 

Maritza Hurtado Torres has been cooking for as long as she can remember.

Chinese-Mexican fusion food found only on the border

Dec 13, 2017
Vickie Ly, resized and recropped

 

If you ask people in the city of Mexicali, Mexico, about their most notable regional cuisine, they won’t say street tacos or mole. They’ll say Chinese food.

 

Philosophy Talk: Food Justice

Oct 6, 2017

With the amount of food we produce and consume, why do so many people still go hungry?


Chemicals without borders: Unearthing the Green Revolution

Sep 7, 2017
: GURDEEP SINGH DHALIWAL

 

Unearthing the Green Revolution, Part III: California's industrial approach to agriculture has long served as a model for government officials in Punjab, India, which dramatically increased crop yields decades ago as part of the high-tech, chemically supplemented Green Revolution. Yet the cost for Punjabi farmers has been a legacy of pesticide reliance, debt, and the hopes for a better life in other countries. 

Gurdeep Singh Dhaliwal

 

Unearthing the Green Revolution, Part IIThe story of how agriculture became agribusiness in California and around the world begins in Punjab, India, where the Green Revolution didn't just change how farmers work the land; it changed how they live. 

Gurdeep Singh Dhaliwal

 

Unearthing the Green Revolution, Part I: California's fertile Central Valley is home to a sizable community of farmers from Punjab in India, a region also famous for its rich cropland. Why they came to the United States is a story as layered and complex as the politics and science of the crops they cultivate. 

Photo courtesy of Sandip Roy

Chickens cannot fly.  That’s according to Air India, India’s national airline. 

Courtesy of Sandip Roy

It was admittedly a moment of sheer American holiday nostalgia. Cooking a turkey in India. I thought it could be a fun adventure. I just didn’t realize that finding a turkey was the least of it.

Eater SF

On this week's show, Thanksgiving thanks to you from everyone at West Coast Live. 

"diwali" by Flickr user pshab, used under CC BY/cropped from original

Durga Puja and Diwali bookend our festival season in Kolkata.  But there’s an ancillary festival that’s almost as important.

Photo courtesy of Anna Lappé

James Beard Leadership Award winner Anna Lappé has spent most of her career as a sustainable food advocate. We talk big food and marketing to kids--and the implications for the health of our planet and people.

Courtesy of Sandip Roy

In a world where consumer choice is deified, multi-cuisine’s stock keeps going up, no matter its quality.  

Courtesy of Sandip Roy

In a world where consumer choice is deified, multi-cuisine’s stock keeps going up, no matter its quality.  

99% Invisible: Best Enjoyed By

Jul 29, 2016

On the July 29, 2016 edition of 99% Invisible.

The Specialist: Zoo Chef

Jan 13, 2016
Image courtesy of Oakland Zoo

Meeting wild animals' needs and wants, and the dietary preferences of a very picky vulture.

We’d love your feedback, and your ideas. Do you know any specialists? Are you a specialist? Email specialistpodcast@gmail.com. 

Click the audio player above to hear the piece.

Sound design of this piece by Seth Samuel, who also wrote all the music. 

It’s hardly Santaland  but as Christmas approaches Montoo’s bakery, in a dingy lane in central Kolkata, is one of the city's hottest addresses.   

Sandip Roy: Food Fight

Nov 4, 2015

Liberal beef eaters unite!

Daily news roundup for Wednesday, August 19, 2015

Aug 19, 2015
AP Photo/Rich Pedroncelli

Here's what's happening in the Bay Area, as curated by KALW news.

Appeal to stop ‘excessive’ sand mining in SF Bay scheduled for next week // SF Examiner

“An environmental group will present arguments in an appeals court next week in what may be the group’s final legal effort to stop what it deems excessive sand mining in the San Francisco Bay.

Sandip Roy: Mango Crazy

Jul 8, 2015

What we call mango in English has a hundred different names in India. Indians don’t love their mangos. They form fanatical fan clubs of different kinds of mango.  

 

Ask artist Favianna Rodriguez to describe the food she grew up eating in Oakland’s Fruitvale district, and her response is akin to poetry.

“It’s two tortillas,” she says. “They’re soaked in a little bit of grease ... you have some carne asada and you just bite into them and you can taste the simplicity of a good taco.”

What we eat in America is largely driven by the big food companies' ability to churn it out fast and cheap--and it's leading to toxic environments and a precipitous climb in sugar consumption.  On this episode of Inflection Point, we meet two women whose personal experiences led them to start food companies meant to transform the way we eat and drink.

Anya Fernald started BelCampo Meat to raise the quality and locality of the meat we eat, and Kara Goldin started Hint Water to replace 'sugar-free' beverages and encourage more water consumption.
 

Daily news roundup for Tuesday, June 2, 2015

Jun 2, 2015
David Downs / East Bay Express

Here's what's happening in the Bay Area, as curated by KALW news:

From Growing Marijuana Outdoors to Maximum THC // East Bay Express

"The world's cannabis cultivators, their friends, and loved ones have a new, essential reference: The Cannabis Encyclopedia, released April 20 online and in stores worldwide.

To many Americans, Falafel is a fried ball of mashed up garbanzo beans that you can put in a sandwich. But to me, falafel reminds me of where I’m from – Sudan. Until recently, I thought there was really only one way to make it. But it turns out, there are many ways to fry a falafel, depending on where you’re from – and of course, everyone thinks their way is best. So I headed out around the Bay on a falafel shop hop.

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