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Currently on Bay Area Bites, KQED's food blog
Why Shark Finning Bans Aren’t Keeping Sharks Off The Plate (Yet)

food news | Mar 03, 2015

Why Shark Finning Bans Aren’t Keeping Sharks Off The Plate (Yet)

Posted by NPR Food

Fewer shark fins are being imported into Hong Kong, the epicenter of shark-fin soup, a culinary delicacy. But while the trade in shark fins may be down, the trade in shark meat is still going strong.

From War To Plow: Why USDA Wants Veterans To Take Up Farming

farmers and farms | Mar 03, 2015

From War To Plow: Why USDA Wants Veterans To Take Up Farming

Posted by NPR Food

Sara Creech's nursing career fell apart after she returned from Iraq with PTSD. She found purpose — and a new path — on the farm. Now, the USDA is giving veterans like her more financial support.

Homemade Greek-Style Yogurt Cups Make for an Easy and Healthy DIY Snack

DIY, foraging, urban homesteading | Mar 03, 2015

Homemade Greek-Style Yogurt Cups Make for an Easy and Healthy DIY Snack

Posted by Kate Williams

Single-serve Greek yogurt cups are doing big business. A glance at their growing real estate in the dairy aisle says plenty about the snack’s growing popularity. Most yogurt companies tout their product’s healthfulness, but they gloss over the added sugars, flavorings, dyes and binders used to make their yogurt shelf-stable and kid-friendly. Make the snack at home for a healthier snack. Kate Williams will show you how.

Your Grandparents Spent More Of Their Money On Food Than You Do

economy and food costs | Mar 02, 2015

Your Grandparents Spent More Of Their Money On Food Than You Do

Posted by NPR Food

Shelling out dough at the grocery store can often feel painful. But Americans on average actually spend far less on food relative to their income than they did 50 years ago.

Sweet Treat: PieTisserie Gets a Storefront in Oakland

baking and bakeries | Feb 28, 2015

Sweet Treat: PieTisserie Gets a Storefront in Oakland

Posted by Oakland Local

PieTisserie offers nine original pies, in both whole and mini sizes, made fresh to order each morning and delivered straight from PieTisserie’s industrial kitchen in Hayward.

When Food Is Too Good To Waste, College Kids Pick Up The Scraps

economy and food costs | Feb 27, 2015

When Food Is Too Good To Waste, College Kids Pick Up The Scraps

Posted by NPR Food

Millions of tons of food are wasted on college campuses around the country, and students are noticing. Some of them are now rescuing food to make tasty meals for the needy and compost for gardens.

Farmers Fear Legal Status For Workers Would Lead Them Off The Farm

economy and food costs | Feb 26, 2015

Farmers Fear Legal Status For Workers Would Lead Them Off The Farm

Posted by NPR Food

Produce growers often rely on workers who are in the U.S. illegally. Some farmers worry that if those workers gain legal status, they will leave agriculture. But some workers say they would stay.

Powders and Ferments Galore: A Peek Inside Bar Tartine’s Project Kitchen

bay area | Feb 26, 2015

Powders and Ferments Galore: A Peek Inside Bar Tartine’s Project Kitchen

Posted by Alix Wall

Not every restaurant has something called "The Project Kitchen," but San Francisco's Bar Tartine does. Step inside and take a tour, as chef Cortney Burns shows us around.

Produce Pride: Showing The Love With Vegetable Tattoos

food art | Feb 25, 2015

Produce Pride: Showing The Love With Vegetable Tattoos

Posted by NPR Food

Vegetable tattoos, both temporary and permanent, can make for beautiful body art. Some enthusiasts are hoping to use them to encourage healthy, seasonal eating.

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