{"id":55,"date":"2008-07-31T09:26:55","date_gmt":"2008-07-31T13:26:55","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=55"},"modified":"2008-07-31T09:55:50","modified_gmt":"2008-07-31T13:55:50","slug":"story-ricearoni","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/history\/story-ricearoni\/","title":{"rendered":"The Story of Rice-A-Roni"},"content":{"rendered":"<p>I listen to NPR on the way to work every morning and also in the afternoon drive home and each\u00a0month they have a segment known as &#8220;Hidden Kitchens&#8221; by the Kitchen Sisters. The sisters are Nikki Silva &amp; Davia Nelson, and are produced\u00a0in collaboration with Laura Folger, Nathan Dalton, and interns, Alessandra Wollner and Eloise Melzer and the segments are mixed by Jim McKee.<\/p>\n<p>Always a treat listening to each new segment of Hidden Kitchens, and the one that aired this morning entitled <strong><a href=\"http:\/\/www.npr.org\/templates\/story\/story.php?storyId=93067862\" target=\"_self\">Birth Of Rice-a-Roni: The Armenian-Italian Treat<\/a><\/strong>, really interested me. Of course they all interest me because I have always been enamored with food history. The story goes back to the 1940&#8217;s and an Armenian\u00a0woman Pailadzo Captanian, also known as &#8220;Grandma Cap&#8221; in San Francisco who made a rice and pasta pilaf and turned over her recipe to a local pasta company, who in turn gave it a name and a new boxed side dish for American consumers.<\/p>\n<p>The online story also has the original recipe that Mrs. Cap made as well as a Baklava recipe.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I listen to NPR on the way to work every morning and also in the afternoon drive home and each week they have a segment known as &#8220;Hidden Kitchens&#8221; by the Kitchen Sisters. The sisters are Nikki Silva &#038; Davia Nelson, and are porduced in collaboration with Laura Folger, Nathan Dalton, and interns, Alessandra Wollner and Eloise Melzer and the segments are mixed by Jim McKee. <\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[5],"tags":[100,2046,101],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/55"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=55"}],"version-history":[{"count":0,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/55\/revisions"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=55"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=55"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=55"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}