Consumer Reports Asks USDA to Remove Lunchables From Schools’ Lunch Menus
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FM","link":"/"}},"arts_13955762":{"type":"posts","id":"arts_13955762","meta":{"index":"posts_1591205157","site":"arts","id":"13955762","score":null,"sort":[1712789120000]},"guestAuthors":[],"slug":"ban-lunchables-schools-menus-consumer-reports-usda-kraft-heinz","title":"Consumer Reports Asks USDA to Remove Lunchables From Schools’ Lunch Menus","publishDate":1712789120,"format":"standard","headTitle":"Consumer Reports Asks USDA to Remove Lunchables From Schools’ Lunch Menus | KQED","labelTerm":{},"content":"\u003cp>The advocacy group Consumer Reports is urging the federal government to remove Lunchables from the national free and reduced-price school lunch program after an analysis found high amounts of sodium and elevated levels of heavy metals.\u003c/p>\n\u003cp>Brian Ronholm, director of food policy at Consumer Reports, \u003ca href=\"https://advocacy.consumerreports.org/press_release/consumer-reports-urges-usda-to-remove-lunchables-from-national-school-lunch-program/\">said the meal kits aren’t healthy for children\u003c/a> and called on the U.S. Department of Agriculture to toss the brand from its National School Lunch Program.\u003c/p>\n\u003cp>[aside postid='arts_13955219']“The Lunchables and similar lunch kits we tested contain concerning levels of sodium and harmful chemicals that can lead to serious health problems over time,” Ronholm said in a statement. “The USDA should remove Lunchables from the National School Lunch Program and ensure that kids in schools have healthier options.”\u003c/p>\n\u003cp>Consumer Reports said it found high levels of sodium in Lunchables, detected lead and cadmium in tests and also observed the presence of phthalates, which \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8157593/\">can impact reproductive health\u003c/a> and the human hormonal system.\u003c/p>\n\u003cp>A USDA spokesperson said the department doesn’t allow or disallow individual food items, but rather sets requirements for the overall nutritional content of meals on a daily or weekly basis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“So, the Lunchables described in the article would need to be paired with fruit, vegetables and milk,” the spokesperson said. “In addition, a school who wanted to serve a higher sodium product one day has to balance that with lower sodium items on others.”\u003c/p>\n\u003cp>They added that the USDA “takes very seriously our responsibility to ensure school meals are of the highest nutritional quality” and that it has been helping more schools use local ingredients and cook additional meals from scratch.\u003c/p>\n\u003ch3>Kraft Heinz says it stands by the quality of Lunchables\u003c/h3>\n\u003cp>In a statement, a spokesperson for Kraft Heinz, which makes Lunchables, said all of its products meet strict safety standards and that lead and cadmium occur naturally in the environment and may show up in food at low levels.\u003c/p>\n\u003cp>“We are proud of Lunchables and stand by the quality and integrity that goes into making them,” they said.\u003c/p>\n\u003cp>Kraft Heinz has also improved the nutritional benefits of Lunchables recently by adding fresh fruit and reducing the sodium found in its crackers, the spokesperson added.\u003c/p>\n\u003cp>[aside postid='arts_13954287']Consumer Reports says two varieties of Lunchables are currently served as part of the school lunch program: Turkey and Cheddar Cracker Stackers and Extra Cheesy Pizza.\u003c/p>\n\u003cp>The group tested store-bought versions of those varieties and found that they had 74% and 69% of the California lead maximum, respectively. Consumer Reports said it used California’s threshold for lead as a benchmark for testing rather than the federal limit, because California’s standard is “currently the most protective.”\u003c/p>\n\u003cp>The group tested 12 meal kits in total, including Lunchables and other brands, and found at least one type of phthalate in every kit except the Extra Cheesy Pizza variety.\u003c/p>\n\u003cfigure id=\"attachment_13955768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955768\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-142019483-scaled-e1712788562930.jpg\" alt=\"Two elementary school girls sit with lunch boxes in a classroom, pulling happy faces at one another.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Consumer Reports is urging the federal government to remove Lunchables from the national free and reduced-price school lunch program. \u003ccite>(Jose Luis Pelaez Inc/ Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Consumer Reports says Lunchables for schools have higher sodium levels\u003c/h3>\n\u003cp>Consumer Reports also found that Lunchables made to be distributed in schools, which have whole grains in the crackers and additional protein, contain more sodium than those found in stores.\u003c/p>\n\u003cp>[aside postid='arts_13955448']The turkey-and-cheese variety in schools has 930 mg of sodium, compared to the 740 mg found in commercially available kits. For schools, the pizza variety has 700 mg of sodium, while the option sold in stores had 510 mg.\u003c/p>\n\u003cp>That means the turkey-and-cheese option has nearly half the sodium of the federal daily suggested amount, while the pizza selection has 34% of the recommended daily sodium amount and more than 50% of California’s limit for cadmium, the group found.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://action.consumerreports.org/nb-20240409-usdalunchables?utm_campaign=nb_20240409_lunchablesusda&utm_medium=email&utm_source=cr\">A petition\u003c/a> created by Consumer Reports to push the USDA to remove Lunchables from schools had more than 14,000 signatures Wednesday afternoon.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2024 NPR. To see more, \u003ca href=\"https://www.npr.org\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Consumer+Reports+asks+USDA+to+remove+Lunchables+from+schools%27+lunch+menus&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n","blocks":[],"excerpt":"The group found high levels of sodium and the presence of heavy metals in meal kits it tested.","status":"publish","parent":0,"modified":1712789160,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":683},"headData":{"title":"Remove Lunchables From Schools, Consumer Reports Requests | KQED","description":"The group found high levels of sodium and the presence of heavy metals in meal kits it tested.","ogTitle":"Consumer Reports Asks USDA to Remove Lunchables From Schools’ Lunch 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-0400","templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/arts/13955762/ban-lunchables-schools-menus-consumer-reports-usda-kraft-heinz","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The advocacy group Consumer Reports is urging the federal government to remove Lunchables from the national free and reduced-price school lunch program after an analysis found high amounts of sodium and elevated levels of heavy metals.\u003c/p>\n\u003cp>Brian Ronholm, director of food policy at Consumer Reports, \u003ca href=\"https://advocacy.consumerreports.org/press_release/consumer-reports-urges-usda-to-remove-lunchables-from-national-school-lunch-program/\">said the meal kits aren’t healthy for children\u003c/a> and called on the U.S. Department of Agriculture to toss the brand from its National School Lunch Program.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13955219","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>“The Lunchables and similar lunch kits we tested contain concerning levels of sodium and harmful chemicals that can lead to serious health problems over time,” Ronholm said in a statement. “The USDA should remove Lunchables from the National School Lunch Program and ensure that kids in schools have healthier options.”\u003c/p>\n\u003cp>Consumer Reports said it found high levels of sodium in Lunchables, detected lead and cadmium in tests and also observed the presence of phthalates, which \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8157593/\">can impact reproductive health\u003c/a> and the human hormonal system.\u003c/p>\n\u003cp>A USDA spokesperson said the department doesn’t allow or disallow individual food items, but rather sets requirements for the overall nutritional content of meals on a daily or weekly basis.\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>“So, the Lunchables described in the article would need to be paired with fruit, vegetables and milk,” the spokesperson said. “In addition, a school who wanted to serve a higher sodium product one day has to balance that with lower sodium items on others.”\u003c/p>\n\u003cp>They added that the USDA “takes very seriously our responsibility to ensure school meals are of the highest nutritional quality” and that it has been helping more schools use local ingredients and cook additional meals from scratch.\u003c/p>\n\u003ch3>Kraft Heinz says it stands by the quality of Lunchables\u003c/h3>\n\u003cp>In a statement, a spokesperson for Kraft Heinz, which makes Lunchables, said all of its products meet strict safety standards and that lead and cadmium occur naturally in the environment and may show up in food at low levels.\u003c/p>\n\u003cp>“We are proud of Lunchables and stand by the quality and integrity that goes into making them,” they said.\u003c/p>\n\u003cp>Kraft Heinz has also improved the nutritional benefits of Lunchables recently by adding fresh fruit and reducing the sodium found in its crackers, the spokesperson added.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13954287","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>Consumer Reports says two varieties of Lunchables are currently served as part of the school lunch program: Turkey and Cheddar Cracker Stackers and Extra Cheesy Pizza.\u003c/p>\n\u003cp>The group tested store-bought versions of those varieties and found that they had 74% and 69% of the California lead maximum, respectively. Consumer Reports said it used California’s threshold for lead as a benchmark for testing rather than the federal limit, because California’s standard is “currently the most protective.”\u003c/p>\n\u003cp>The group tested 12 meal kits in total, including Lunchables and other brands, and found at least one type of phthalate in every kit except the Extra Cheesy Pizza variety.\u003c/p>\n\u003cfigure id=\"attachment_13955768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13955768\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/04/GettyImages-142019483-scaled-e1712788562930.jpg\" alt=\"Two elementary school girls sit with lunch boxes in a classroom, pulling happy faces at one another.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Consumer Reports is urging the federal government to remove Lunchables from the national free and reduced-price school lunch program. \u003ccite>(Jose Luis Pelaez Inc/ Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Consumer Reports says Lunchables for schools have higher sodium levels\u003c/h3>\n\u003cp>Consumer Reports also found that Lunchables made to be distributed in schools, which have whole grains in the crackers and additional protein, contain more sodium than those found in stores.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13955448","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>The turkey-and-cheese variety in schools has 930 mg of sodium, compared to the 740 mg found in commercially available kits. For schools, the pizza variety has 700 mg of sodium, while the option sold in stores had 510 mg.\u003c/p>\n\u003cp>That means the turkey-and-cheese option has nearly half the sodium of the federal daily suggested amount, while the pizza selection has 34% of the recommended daily sodium amount and more than 50% of California’s limit for cadmium, the group found.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://action.consumerreports.org/nb-20240409-usdalunchables?utm_campaign=nb_20240409_lunchablesusda&utm_medium=email&utm_source=cr\">A petition\u003c/a> created by Consumer Reports to push the USDA to remove Lunchables from schools had more than 14,000 signatures Wednesday afternoon.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2024 NPR. To see more, \u003ca href=\"https://www.npr.org\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Consumer+Reports+asks+USDA+to+remove+Lunchables+from+schools%27+lunch+menus&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13955762/ban-lunchables-schools-menus-consumer-reports-usda-kraft-heinz","authors":["byline_arts_13955762"],"programs":["arts_13999"],"categories":["arts_1","arts_12276"],"tags":["arts_1297","arts_21932"],"affiliates":["arts_137"],"featImg":"arts_13955763","label":"source_arts_13955762"},"arts_13954287":{"type":"posts","id":"arts_13954287","meta":{"index":"posts_1591205157","site":"arts","id":"13954287","score":null,"sort":[1710800807000]},"guestAuthors":[],"slug":"why-ban-flamin-hot-cheetos-apparently-its-all-in-the-food-dyes","title":"Why Ban Flamin’ Hot Cheetos? Apparently, It’s All in the Food Dyes","publishDate":1710800807,"format":"standard","headTitle":"Why Ban Flamin’ Hot Cheetos? Apparently, It’s All in the Food Dyes | KQED","labelTerm":{},"content":"\u003cp>You may have heard that California wants to ban Flamin’ Hot Cheetos. That’s only partially true.\u003c/p>\n\u003cp>Under a proposal in the state legislature, public schools across California would no longer be allowed to serve foods that contain certain substances, including some artificial dyes commonly found in snacks.\u003c/p>\n\u003cp>It comes about five months after Gov. Gavin Newsom \u003ca href=\"https://www.npr.org/2023/10/10/1204839281/california-ban-food-additives-red-dye-3-propylparaben-candy\">signed\u003c/a> the California Food Safety Act, which outlawed the sale of food and drinks that contained certain ingredients, including brominated vegetable oil and red dye 3.\u003c/p>\n\u003cp>[aside postid='arts_13954112']Supporters of the new bill point to a possible link between artificial dyes and child development problems as a reason to outlaw the additives in schools, but some in the food industry have countered that there’s not enough scientific evidence to make that connection.\u003c/p>\n\u003cp>“California has a responsibility to protect our students from chemicals that harm children and that can interfere with their ability to learn,” Assemblymember Jesse Gabriel, a Democrat who sponsored the legislation, said \u003ca href=\"https://www.facebook.com/photo?fbid=875930801008080&set=pcb.875930854341408\">in a press release\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some of the food items that could disappear from school cafeterias include Doritos, M&Ms, sports drinks and sugary breakfast cereals such as Froot Loops and Cap’n Crunch, CapRadio \u003ca href=\"https://www.capradio.org/articles/2024/03/12/hot-cheetos-and-other-snacks-with-common-food-dyes-would-be-banned-from-california-schools-under-new-legislation/\">reported\u003c/a>.\u003c/p>\n\u003ch3>Do food dyes really harm kids?\u003c/h3>\n\u003cp>The \u003ca href=\"https://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=202320240AB2316\">bill\u003c/a> would prohibit schools from serving foods containing six food dyes — blue 1, blue 2, green 3, red 40, yellow 5 and yellow 6 — as well as titanium dioxide.\u003c/p>\n\u003cp>Gabriel points to a \u003ca href=\"https://oehha.ca.gov/media/downloads/risk-assessment/report/healthefftsassess041621.pdf\">2021 report\u003c/a> from the California Environmental Protection Agency’s Office of Environmental Health Hazard Assessment, which found that the consumption of food dyes can cause or worsen hyperactivity and other behavioral problems in children.\u003c/p>\n\u003cfigure id=\"attachment_13954288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954288\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/ap23235533899459_custom-f48d4327ffd8f1d05f3782320409a8d82ae26c47-scaled-e1710798912131.jpg\" alt=\"An adult hands out food to children in a canteen.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">School snacktime in California might look a little different if a new proposal passes. \u003ccite>(AP Photo/ Susan Montoya Bryan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the Food and Drug Administration approves additives, including \u003ca href=\"https://www.fda.gov/food/food-ingredients-packaging/color-additives-information-consumers\">dyes\u003c/a>, used in food and drinks in the U.S., critics have increasingly \u003ca href=\"https://www.npr.org/sections/health-shots/2023/10/17/1206283813/red-dye-food-products-fda-ban#:~:text=Since%20then%2C%20multiple%20studies%20have,American%20consumers%2C%22%20says%20Lurie.\">pushed\u003c/a> on the agency to reevaluate its decisions to permit certain substances that may now be understood to be harmful.\u003c/p>\n\u003cp>Some parents worried about the health effects of artificial dyes \u003ca href=\"https://www.npr.org/sections/thesalt/2013/10/18/236221076/moms-petition-mars-to-remove-artificial-dyes-from-m-ms\">have appealed \u003c/a>to snack makers directly, and companies have taken action. Kraft Foods announced in 2013 that \u003ca href=\"https://www.npr.org/sections/thesalt/2013/11/01/242412024/kraft-dims-that-mac-and-cheese-artificially-orange-glow\">it was removing artificial food dyes\u003c/a> from its mac and cheese and replacing them with spices such as paprika, annatto and turmeric.\u003c/p>\n\u003cp>[aside postid='arts_13953330']The additive titanium dioxide, which is also targeted in the California bill, \u003ca href=\"https://www.ewg.org/news-insights/news/2023/08/what-titanium-dioxide\">produces\u003c/a> a “smooth finish” and shine in food and has been in use for more than half a century, according to the Environmental Working Group.\u003c/p>\n\u003cp>In 2022 it was \u003ca href=\"https://ec.europa.eu/newsroom/sante/items/732079/en\">banned\u003c/a> by the European Commission, which said it could not rule out that titanium dioxide may pose a health risk and present “genotoxicity” concerns, which means it could cause DNA or chromosomal damage.\u003c/p>\n\u003cp>Still, some food producers argue that the decision to pull additives from the shelf should be up to regulators at the FDA — not lawmakers.\u003c/p>\n\u003cp>“These activists are dismantling our national food safety system state by state in an emotionally-driven campaign that lacks scientific backing,” Christopher Gindlesperger, a spokesperson for the National Confectioners Association, said in a statement.\u003c/p>\n\u003cp>“The only institution in America that can stop this sensationalistic agenda that is not based on facts and science is the FDA,” he said.\u003c/p>\n\u003ch3>What’s next for this proposal in California?\u003c/h3>\n\u003cp>Gabriel, the legislator, said he expected the bill to be heard in the Assembly Education Committee in the coming weeks.\u003c/p>\n\u003cp>A spokesperson for the Association of California School Administrators \u003ca href=\"https://www.latimes.com/california/story/2024-03-12/california-schools-could-ban-flamin-hot-cheetos-under-new-bill\">told\u003c/a> the \u003cem>Los Angeles Times\u003c/em> that few schools currently sell snacks that would be subject to the ban, and the biggest impact would be on student stores raising money for student funds.\u003c/p>\n\u003cp>[aside postid='arts_13953207']As for Flamin’ Hot Cheetos, the question of their fate remains — like many a bag of the crunch orange puffs — open.\u003c/p>\n\u003cp>The popular snack does \u003ca href=\"https://www.cheetos.com/products/cheetos-crunchy-flamin-hot-cheese-flavored-snacks#:~:text=Enriched%20Corn%20Meal%20(Corn%20Meal,40%20Lake%2C%20Yellow%206%20Lake%2C\">contain\u003c/a> several of the artificial dyes that would be banned under the proposal, including yellow 5 and yellow 6, but the current bill only applies to the sale of such snacks in public schools.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Backers of such bans have suggested that manufacturers can simply tweak their recipes to comply with any new prohibitions — and that consumers will continue to nosh on their snack of choice.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2024 NPR. To see more, \u003ca href=\"https://www.npr.org\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Here+are+the+concerns+with+artificial+food+dyes%2C+as+California+weighs+a+ban+in+schools&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n","blocks":[],"excerpt":"Six artificial food dyes and titanium dioxide would be banned in schools under a proposal in the state legislature.","status":"publish","parent":0,"modified":1711048058,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":737},"headData":{"title":"Are California Schools Banning Flamin’ Hot Cheetos? | KQED","description":"Six artificial food dyes and titanium dioxide would be banned in schools under a proposal in the state legislature.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialTitle":"Are California Schools Banning Flamin’ Hot Cheetos? %%page%% %%sep%% KQED"},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprImageCredit":"Susan Montoya Bryan","nprByline":"Joe Hernandez","nprImageAgency":"AP","nprStoryId":"1238408341","nprApiLink":"http://api.npr.org/query?id=1238408341&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2024/03/14/1238408341/california-food-dyes-schools-ban-bill-flamin-hot-cheetos?ft=nprml&f=1238408341","nprRetrievedStory":"1","nprPubDate":"Thu, 14 Mar 2024 05:01:00 -0400","nprStoryDate":"Thu, 14 Mar 2024 05:01:33 -0400","nprLastModifiedDate":"Thu, 14 Mar 2024 05:01:33 -0400","templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/arts/13954287/why-ban-flamin-hot-cheetos-apparently-its-all-in-the-food-dyes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You may have heard that California wants to ban Flamin’ Hot Cheetos. That’s only partially true.\u003c/p>\n\u003cp>Under a proposal in the state legislature, public schools across California would no longer be allowed to serve foods that contain certain substances, including some artificial dyes commonly found in snacks.\u003c/p>\n\u003cp>It comes about five months after Gov. Gavin Newsom \u003ca href=\"https://www.npr.org/2023/10/10/1204839281/california-ban-food-additives-red-dye-3-propylparaben-candy\">signed\u003c/a> the California Food Safety Act, which outlawed the sale of food and drinks that contained certain ingredients, including brominated vegetable oil and red dye 3.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13954112","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>Supporters of the new bill point to a possible link between artificial dyes and child development problems as a reason to outlaw the additives in schools, but some in the food industry have countered that there’s not enough scientific evidence to make that connection.\u003c/p>\n\u003cp>“California has a responsibility to protect our students from chemicals that harm children and that can interfere with their ability to learn,” Assemblymember Jesse Gabriel, a Democrat who sponsored the legislation, said \u003ca href=\"https://www.facebook.com/photo?fbid=875930801008080&set=pcb.875930854341408\">in a press release\u003c/a>.\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>Some of the food items that could disappear from school cafeterias include Doritos, M&Ms, sports drinks and sugary breakfast cereals such as Froot Loops and Cap’n Crunch, CapRadio \u003ca href=\"https://www.capradio.org/articles/2024/03/12/hot-cheetos-and-other-snacks-with-common-food-dyes-would-be-banned-from-california-schools-under-new-legislation/\">reported\u003c/a>.\u003c/p>\n\u003ch3>Do food dyes really harm kids?\u003c/h3>\n\u003cp>The \u003ca href=\"https://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=202320240AB2316\">bill\u003c/a> would prohibit schools from serving foods containing six food dyes — blue 1, blue 2, green 3, red 40, yellow 5 and yellow 6 — as well as titanium dioxide.\u003c/p>\n\u003cp>Gabriel points to a \u003ca href=\"https://oehha.ca.gov/media/downloads/risk-assessment/report/healthefftsassess041621.pdf\">2021 report\u003c/a> from the California Environmental Protection Agency’s Office of Environmental Health Hazard Assessment, which found that the consumption of food dyes can cause or worsen hyperactivity and other behavioral problems in children.\u003c/p>\n\u003cfigure id=\"attachment_13954288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13954288\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/03/ap23235533899459_custom-f48d4327ffd8f1d05f3782320409a8d82ae26c47-scaled-e1710798912131.jpg\" alt=\"An adult hands out food to children in a canteen.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">School snacktime in California might look a little different if a new proposal passes. \u003ccite>(AP Photo/ Susan Montoya Bryan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the Food and Drug Administration approves additives, including \u003ca href=\"https://www.fda.gov/food/food-ingredients-packaging/color-additives-information-consumers\">dyes\u003c/a>, used in food and drinks in the U.S., critics have increasingly \u003ca href=\"https://www.npr.org/sections/health-shots/2023/10/17/1206283813/red-dye-food-products-fda-ban#:~:text=Since%20then%2C%20multiple%20studies%20have,American%20consumers%2C%22%20says%20Lurie.\">pushed\u003c/a> on the agency to reevaluate its decisions to permit certain substances that may now be understood to be harmful.\u003c/p>\n\u003cp>Some parents worried about the health effects of artificial dyes \u003ca href=\"https://www.npr.org/sections/thesalt/2013/10/18/236221076/moms-petition-mars-to-remove-artificial-dyes-from-m-ms\">have appealed \u003c/a>to snack makers directly, and companies have taken action. Kraft Foods announced in 2013 that \u003ca href=\"https://www.npr.org/sections/thesalt/2013/11/01/242412024/kraft-dims-that-mac-and-cheese-artificially-orange-glow\">it was removing artificial food dyes\u003c/a> from its mac and cheese and replacing them with spices such as paprika, annatto and turmeric.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13953330","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>The additive titanium dioxide, which is also targeted in the California bill, \u003ca href=\"https://www.ewg.org/news-insights/news/2023/08/what-titanium-dioxide\">produces\u003c/a> a “smooth finish” and shine in food and has been in use for more than half a century, according to the Environmental Working Group.\u003c/p>\n\u003cp>In 2022 it was \u003ca href=\"https://ec.europa.eu/newsroom/sante/items/732079/en\">banned\u003c/a> by the European Commission, which said it could not rule out that titanium dioxide may pose a health risk and present “genotoxicity” concerns, which means it could cause DNA or chromosomal damage.\u003c/p>\n\u003cp>Still, some food producers argue that the decision to pull additives from the shelf should be up to regulators at the FDA — not lawmakers.\u003c/p>\n\u003cp>“These activists are dismantling our national food safety system state by state in an emotionally-driven campaign that lacks scientific backing,” Christopher Gindlesperger, a spokesperson for the National Confectioners Association, said in a statement.\u003c/p>\n\u003cp>“The only institution in America that can stop this sensationalistic agenda that is not based on facts and science is the FDA,” he said.\u003c/p>\n\u003ch3>What’s next for this proposal in California?\u003c/h3>\n\u003cp>Gabriel, the legislator, said he expected the bill to be heard in the Assembly Education Committee in the coming weeks.\u003c/p>\n\u003cp>A spokesperson for the Association of California School Administrators \u003ca href=\"https://www.latimes.com/california/story/2024-03-12/california-schools-could-ban-flamin-hot-cheetos-under-new-bill\">told\u003c/a> the \u003cem>Los Angeles Times\u003c/em> that few schools currently sell snacks that would be subject to the ban, and the biggest impact would be on student stores raising money for student funds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13953207","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>As for Flamin’ Hot Cheetos, the question of their fate remains — like many a bag of the crunch orange puffs — open.\u003c/p>\n\u003cp>The popular snack does \u003ca href=\"https://www.cheetos.com/products/cheetos-crunchy-flamin-hot-cheese-flavored-snacks#:~:text=Enriched%20Corn%20Meal%20(Corn%20Meal,40%20Lake%2C%20Yellow%206%20Lake%2C\">contain\u003c/a> several of the artificial dyes that would be banned under the proposal, including yellow 5 and yellow 6, but the current bill only applies to the sale of such snacks in public schools.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Backers of such bans have suggested that manufacturers can simply tweak their recipes to comply with any new prohibitions — and that consumers will continue to nosh on their snack of choice.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2024 NPR. To see more, \u003ca href=\"https://www.npr.org\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Here+are+the+concerns+with+artificial+food+dyes%2C+as+California+weighs+a+ban+in+schools&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13954287/why-ban-flamin-hot-cheetos-apparently-its-all-in-the-food-dyes","authors":["byline_arts_13954287"],"programs":["arts_13999"],"categories":["arts_1","arts_12276","arts_11615"],"tags":["arts_22028","arts_1297","arts_9159","arts_21932"],"affiliates":["arts_137"],"featImg":"arts_13954293","label":"source_arts_13954287"},"arts_13953207":{"type":"posts","id":"arts_13953207","meta":{"index":"posts_1591205157","site":"arts","id":"13953207","score":null,"sort":[1709233889000]},"guestAuthors":[],"slug":"girl-scout-cookies-behind-the-scenes-parents","title":"My Daughters Sold Girl Scout Cookies. Here’s what I Learned in the Thin Mint Trenches","publishDate":1709233889,"format":"standard","headTitle":"My Daughters Sold Girl Scout Cookies. Here’s what I Learned in the Thin Mint Trenches | KQED","labelTerm":{},"content":"\u003cp>It’s 9:15 on a cold Monday morning, and six Girl Scout parents are giving full-on military op vibes.\u003c/p>\n\u003cp>Five moms and I are standing on a sidewalk, holding mugs of coffee and tea as we run through logistics. We have an action plan, and a goal: We’re picking up nearly 3,300 packages of cookies for our Girl Scout troop and taking them to our homes-turned-mini-warehouses.\u003c/p>\n\u003cp>“We’ll probably need a sort of Checkpoint Bravo, a place to regroup in case we get separated,” our cookie manager, Ali Ray Cavanaugh, says.\u003c/p>\n\u003cp>[aside postid='arts_13935114']Today, we’re part of the Girl Scouts Army. We’ll drive in a convoy across Washington, D.C., to a massive parking lot where our vehicles — two minivans, two Subarus and two SUVs — will be crammed with as many cookies as they can hold.\u003c/p>\n\u003cp>As a lifelong fan of Girl Scout Cookies but also a never-scout (a term no one, as far as I can tell, uses), I’m low-key buzzing at being let into the inner circle, where we’re relied on to Do The Thing. A successful run today means all the cookie promises our Daisies, Brownies and Juniors made will be kept, on schedule.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As we head out, I hold two not-necessarily conflicting ideas in my mind: I’m glad I can do this for my two daughters; and this is one way Girl Scouts outsources core functions to parent volunteers.\u003c/p>\n\u003ch3>Cookies rule everything around me\u003c/h3>\n\u003cfigure id=\"attachment_13953209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953209\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/gs-thin-mints_wide-b48a65ec437ea3e64c85cdf5a91344c0ab16cf0d-scaled-e1709230743162.jpg\" alt=\"A man carries a pile of green and brown boxes to a vehicle, while a woman dressed for winter stands behind a wall of the same boxes.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Cookie pickup day is a test of logistics for Girl Scout parents, who fill their cars with as many cookies as they can hold. \u003ccite>(Bill Chappell/ NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our cookie pickup objective might sound fun, but we’re all about the mission. After all, this task requires at least three hours — and we’re taking time away from our (paying) jobs to do this (nonpaying) work.\u003c/p>\n\u003cp>We have a special group chat for this trip. When we get separated in traffic, we use Google Map pins and phone calls to ensure our team can recombine before entering the pickup zone. There, we join a snake of cars pulsing down a long incline into a huge lot, where we coil our way between 18-wheelers with trailers full of Thin Mints, Samoas and Adventurefuls.\u003c/p>\n\u003cp>[aside postid='arts_13940127']If you were picturing the Girl Scouts inner circle like a Wonka-like scene of Tagalong rainbows and Do-si-do stools, this ain’t it. It reminds me of large-scale relief efforts I’ve visited for NPR, where the sole objective is to distribute massive quantities of food. At this one delivery site, 170,000 packages of cookies are being dispersed.\u003c/p>\n\u003cp>“Last year, our Girl Scouts sold 4.4 million packages across the entire council” in the Washington, D.C., area, council chief financial officer, Jessica McClain, told me.\u003c/p>\n\u003cp>After picking up hundreds of cardboard cases, we hand-carry the precious cargo into cookie manager Cavanaugh’s large basement. From there, cookies are portioned out to Girl Scouts to deliver to their customers. Hundreds more boxes are earmarked for cookie booth sales.\u003c/p>\n\u003cp>Our houses are transformed into glorified cookie cupboards. Reader, as I write this story at home, four cases of cookies sit by my elbow.\u003c/p>\n\u003ch3>Girl Scout Cookies are a $1 billion industry\u003c/h3>\n\u003cfigure id=\"attachment_13953212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953212\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/gs-cookie-line_wide-8a6ff20c194886799d972c98be7ad690e09b9491-scaled-e1709232740587.jpg\" alt=\"\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">A line of cars stretches down into a parking lot where semitrailers are waiting to unload Girl Scout Cookies in Washington, D.C. \u003ccite>(Bill Chappell/ NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The thing with these cookies is, they’re really good,” a Girl Scout dad told me, as we watched our daughters rake in money at a cookie booth.\u003c/p>\n\u003cp>In a normal year, the Girl Scouts of the United States of America will sell about 200 million boxes of cookies, as NPR’s Scott Horsley \u003ca href=\"https://www.npr.org/2023/10/11/1205245173/inflation-hitting-where-it-hurts-the-price-of-girl-scout-cookies-is-going-up\">reported last year\u003c/a>. The national organization \u003ca href=\"https://www.girlscouts.org/content/dam/girlscouts-gsusa/forms-and-documents/about-girl-scouts/research/GSUSA_Todays-Girls-Tomorrows-Entrepreneurs_The-Girl-Scout-Difference.pdf\">calls it\u003c/a> “the largest girl-led entrepreneurship program in the world,” with nearly 700,000 Girl Scouts participating.\u003c/p>\n\u003cp>You’ve probably heard about cookie prices going up. The vast majority of troops are now selling boxes for between $5 and $7. If the girls hit that 200 million mark this year, cookie revenue would eclipse $1 billion. So, I asked, how much do the girls see in profits?\u003c/p>\n\u003cp>“Last year, our troops earned over $4.5 million in proceeds,” McClain said.\u003c/p>\n\u003cp>For perspective, our council, Girl Scouts Nation’s Capital, is pretty large, she added, with about 4,000 troops.\u003c/p>\n\u003cp>In some ways, the Girl Scouts operates with top-down control of what are essentially local franchises. But the cookie-business aspect of the nonprofit is distributed pretty widely. To buy cookies in bulk, each council makes its own contract with one of the two big baking companies, ABC Bakers and Little Brownie Bakers — which in turn pay licensing fees to the national organization.\u003c/p>\n\u003cp>[aside postid='arts_13950436']The amount of proceeds each troop is able to keep varies. I asked McClain how it breaks down for our council.\u003c/p>\n\u003cp>“I would start with saying none of it goes to the national organization,” she said. “About 25% to 30% of the price goes to the troops themselves,” to use as they choose.\u003c/p>\n\u003cp>Another chunk goes to direct costs — the cookies themselves, and transportation.\u003c/p>\n\u003cp>“That can be up to about 40% with that piece of it,” McClain said.\u003c/p>\n\u003cp>Some money goes toward activities, she said: “We use about 10% of those funds to support the outdoor program for all of our Girl Scouts in our council.”\u003c/p>\n\u003cp>“There’s also about 14, 15% that goes to customer support,” such as technology underpinning the sales operation, she said.\u003c/p>\n\u003cp>Money also goes toward things like the rewards girls earn by hitting sales goals, and for operational costs.\u003c/p>\n\u003ch3>Parents are a multiskilled volunteer workforce\u003c/h3>\n\u003cfigure id=\"attachment_13953210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953210\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/gs-trefoil-stack_wide-b6b309fcafe51f9158c783d89009f094f408cd0f-scaled-e1709232897960.jpg\" alt=\"Piles of blue and brown boxes sit next to a U-Haul truck.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Volunteers load Trefoils and other Girl Scout Cookies at a huge parking lot near the RFK stadium in Washington, D.C. \u003ccite>(Bill Chappell/ NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The reality of Girl Scout Cookies may not be Wonka-like, but parents can be forgiven for feeling like Oompa Loompas — the hardworking cogs in a well-oiled machine.\u003c/p>\n\u003cp>Whatever a troop’s parents do for a living, Girl Scouts calls on them to hone a very specific set of skills, from making accurate sales projections (each troop is on the hook to pay for every cookie box they order) to managing spreadsheets and deliveries as late orders come in. Finally, they’ll reconcile a mix of cash, online orders and Venmo payments to ensure everything adds up.\u003c/p>\n\u003cp>[aside postid='arts_13951141']“We know it’s a lot of work. We know it is a heavy lift,” McClain told me, calling volunteers the lifeblood of the system.\u003c/p>\n\u003cp>Parents tout their kid’s online cookie store, sharing links on Facebook, in emails, at work — wherever a possible sale is lurking. They help girls sort the orders and make deliveries. They volunteer at cookie booths. Some, like me, also make surplus orders to cover all the folks who didn’t realize Girl Scout cookie season was coming. Those packages can go fast: When my girls brought about 25 boxes — or about $120 worth — of cookies to NPR’s headquarters, they sold out in 45 minutes.\u003c/p>\n\u003cp>All of this happens in parallel to the actual work of running the troop — setting up meetings and activities, ensuring the girls have the right materials, and planning what to do with the proceeds from cookie sales.\u003c/p>\n\u003ch3>So, why do parents do it?\u003c/h3>\n\u003cfigure id=\"attachment_13953211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953211\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/2024-02-05t153910z_673457320_mt1usatoday22449417_rtrmadp_3_girl-scouts-provided-a-chance-for-the-love-local-crowd-to_wide-e3de932f4a9e5f65ad35f470c92a427c935b7783-scaled-e1709233147372.jpg\" alt=\"Cold parents and young people stand behind tables selling girl scouts cookies.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Cookie booth sales like this one in Michigan let Girl Scouts (and their parents) broaden their customer base. \u003ccite>(Don Reid/ Coldwater Daily Report/ USA Today Network/ Reuters)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First of all: I’m glad to be able to support my daughters’ troop, to put time and money toward their experience.\u003c/p>\n\u003cp>I enjoy learning what it’s all about, and seeing my daughters spend time with friends in their troop. As for the cookie program, the Girl Scouts traditionally emphasizes the business training — things like setting goals, making marketing and spending decisions, and being responsible and ethical.\u003c/p>\n\u003cp>“We’re trying to teach entrepreneurial skills,” McClain said.\u003c/p>\n\u003cp>[aside postid='arts_13953078']Then there are the rewards for their labor. While some parents I’ve talked to say they wish the kids got a bigger share of the revenue, our troop does get enough money to do special things. And while adults do a lot of work to make it happen, we’re fine with the girls deciding how to spend it — they usually hold a vote to decide on the best options.\u003c/p>\n\u003cp>If you ever visit a cookie booth and want to know where the girls’ money goes, just ask.\u003c/p>\n\u003cp>“We are raising money to go camping and horseback riding,” Eva Kelly, a junior in our troop, told me at our sale.\u003c/p>\n\u003cp>They also want to learn how to cook, my daughter Mattie added: “We’ve got to learn how to make basic meals while we’re camping.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If all goes well, they’ll be at that camp this summer — and some Girl Scout parents will be able to take a break, as well.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2024 NPR. To see more, \u003ca href=\"https://www.npr.org\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=My+daughters+sold+Girl+Scout+Cookies.+Here%27s+what+I+learned+in+the+Thin+Mint+trenches&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n","blocks":[],"excerpt":"There are no Wonka-like Tagalong rainbows and Do-si-do stools — but parents can be forgiven for feeling like Oompa Loompas.","status":"publish","parent":0,"modified":1709233889,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":40,"wordCount":1594},"headData":{"title":"Selling Girl Scout Cookies: Behind the Scenes | KQED","description":"There are no Wonka-like Tagalong rainbows and Do-si-do stools — but parents can be forgiven for feeling like Oompa Loompas.","ogTitle":"My Daughters Sold Girl Scout Cookies. Here’s what I Learned in the Thin Mint Trenches","ogDescription":"","ogImgId":"","twTitle":"My Daughters Sold Girl Scout Cookies. Here’s what I Learned in the Thin Mint Trenches","twDescription":"","twImgId":"","socialTitle":"Selling Girl Scout Cookies: Behind the Scenes %%page%% %%sep%% KQED"},"source":"Food","sourceUrl":"https://www.kqed.org/food","sticky":false,"nprImageCredit":"Bill Chappell","nprByline":"Bill Chappell","nprImageAgency":"NPR","nprStoryId":"1234163657","nprApiLink":"http://api.npr.org/query?id=1234163657&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2024/02/29/1234163657/girl-scout-cookies-thin-mints-how-it-works?ft=nprml&f=1234163657","nprRetrievedStory":"1","nprPubDate":"Thu, 29 Feb 2024 09:36:00 -0500","nprStoryDate":"Thu, 29 Feb 2024 09:10:10 -0500","nprLastModifiedDate":"Thu, 29 Feb 2024 09:36:01 -0500","templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/arts/13953207/girl-scout-cookies-behind-the-scenes-parents","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s 9:15 on a cold Monday morning, and six Girl Scout parents are giving full-on military op vibes.\u003c/p>\n\u003cp>Five moms and I are standing on a sidewalk, holding mugs of coffee and tea as we run through logistics. We have an action plan, and a goal: We’re picking up nearly 3,300 packages of cookies for our Girl Scout troop and taking them to our homes-turned-mini-warehouses.\u003c/p>\n\u003cp>“We’ll probably need a sort of Checkpoint Bravo, a place to regroup in case we get separated,” our cookie manager, Ali Ray Cavanaugh, says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13935114","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>Today, we’re part of the Girl Scouts Army. We’ll drive in a convoy across Washington, D.C., to a massive parking lot where our vehicles — two minivans, two Subarus and two SUVs — will be crammed with as many cookies as they can hold.\u003c/p>\n\u003cp>As a lifelong fan of Girl Scout Cookies but also a never-scout (a term no one, as far as I can tell, uses), I’m low-key buzzing at being let into the inner circle, where we’re relied on to Do The Thing. A successful run today means all the cookie promises our Daisies, Brownies and Juniors made will be kept, on schedule.\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>As we head out, I hold two not-necessarily conflicting ideas in my mind: I’m glad I can do this for my two daughters; and this is one way Girl Scouts outsources core functions to parent volunteers.\u003c/p>\n\u003ch3>Cookies rule everything around me\u003c/h3>\n\u003cfigure id=\"attachment_13953209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953209\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/gs-thin-mints_wide-b48a65ec437ea3e64c85cdf5a91344c0ab16cf0d-scaled-e1709230743162.jpg\" alt=\"A man carries a pile of green and brown boxes to a vehicle, while a woman dressed for winter stands behind a wall of the same boxes.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Cookie pickup day is a test of logistics for Girl Scout parents, who fill their cars with as many cookies as they can hold. \u003ccite>(Bill Chappell/ NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our cookie pickup objective might sound fun, but we’re all about the mission. After all, this task requires at least three hours — and we’re taking time away from our (paying) jobs to do this (nonpaying) work.\u003c/p>\n\u003cp>We have a special group chat for this trip. When we get separated in traffic, we use Google Map pins and phone calls to ensure our team can recombine before entering the pickup zone. There, we join a snake of cars pulsing down a long incline into a huge lot, where we coil our way between 18-wheelers with trailers full of Thin Mints, Samoas and Adventurefuls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13940127","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>If you were picturing the Girl Scouts inner circle like a Wonka-like scene of Tagalong rainbows and Do-si-do stools, this ain’t it. It reminds me of large-scale relief efforts I’ve visited for NPR, where the sole objective is to distribute massive quantities of food. At this one delivery site, 170,000 packages of cookies are being dispersed.\u003c/p>\n\u003cp>“Last year, our Girl Scouts sold 4.4 million packages across the entire council” in the Washington, D.C., area, council chief financial officer, Jessica McClain, told me.\u003c/p>\n\u003cp>After picking up hundreds of cardboard cases, we hand-carry the precious cargo into cookie manager Cavanaugh’s large basement. From there, cookies are portioned out to Girl Scouts to deliver to their customers. Hundreds more boxes are earmarked for cookie booth sales.\u003c/p>\n\u003cp>Our houses are transformed into glorified cookie cupboards. Reader, as I write this story at home, four cases of cookies sit by my elbow.\u003c/p>\n\u003ch3>Girl Scout Cookies are a $1 billion industry\u003c/h3>\n\u003cfigure id=\"attachment_13953212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953212\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/gs-cookie-line_wide-8a6ff20c194886799d972c98be7ad690e09b9491-scaled-e1709232740587.jpg\" alt=\"\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">A line of cars stretches down into a parking lot where semitrailers are waiting to unload Girl Scout Cookies in Washington, D.C. \u003ccite>(Bill Chappell/ NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The thing with these cookies is, they’re really good,” a Girl Scout dad told me, as we watched our daughters rake in money at a cookie booth.\u003c/p>\n\u003cp>In a normal year, the Girl Scouts of the United States of America will sell about 200 million boxes of cookies, as NPR’s Scott Horsley \u003ca href=\"https://www.npr.org/2023/10/11/1205245173/inflation-hitting-where-it-hurts-the-price-of-girl-scout-cookies-is-going-up\">reported last year\u003c/a>. The national organization \u003ca href=\"https://www.girlscouts.org/content/dam/girlscouts-gsusa/forms-and-documents/about-girl-scouts/research/GSUSA_Todays-Girls-Tomorrows-Entrepreneurs_The-Girl-Scout-Difference.pdf\">calls it\u003c/a> “the largest girl-led entrepreneurship program in the world,” with nearly 700,000 Girl Scouts participating.\u003c/p>\n\u003cp>You’ve probably heard about cookie prices going up. The vast majority of troops are now selling boxes for between $5 and $7. If the girls hit that 200 million mark this year, cookie revenue would eclipse $1 billion. So, I asked, how much do the girls see in profits?\u003c/p>\n\u003cp>“Last year, our troops earned over $4.5 million in proceeds,” McClain said.\u003c/p>\n\u003cp>For perspective, our council, Girl Scouts Nation’s Capital, is pretty large, she added, with about 4,000 troops.\u003c/p>\n\u003cp>In some ways, the Girl Scouts operates with top-down control of what are essentially local franchises. But the cookie-business aspect of the nonprofit is distributed pretty widely. To buy cookies in bulk, each council makes its own contract with one of the two big baking companies, ABC Bakers and Little Brownie Bakers — which in turn pay licensing fees to the national organization.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13950436","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>The amount of proceeds each troop is able to keep varies. I asked McClain how it breaks down for our council.\u003c/p>\n\u003cp>“I would start with saying none of it goes to the national organization,” she said. “About 25% to 30% of the price goes to the troops themselves,” to use as they choose.\u003c/p>\n\u003cp>Another chunk goes to direct costs — the cookies themselves, and transportation.\u003c/p>\n\u003cp>“That can be up to about 40% with that piece of it,” McClain said.\u003c/p>\n\u003cp>Some money goes toward activities, she said: “We use about 10% of those funds to support the outdoor program for all of our Girl Scouts in our council.”\u003c/p>\n\u003cp>“There’s also about 14, 15% that goes to customer support,” such as technology underpinning the sales operation, she said.\u003c/p>\n\u003cp>Money also goes toward things like the rewards girls earn by hitting sales goals, and for operational costs.\u003c/p>\n\u003ch3>Parents are a multiskilled volunteer workforce\u003c/h3>\n\u003cfigure id=\"attachment_13953210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953210\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/gs-trefoil-stack_wide-b6b309fcafe51f9158c783d89009f094f408cd0f-scaled-e1709232897960.jpg\" alt=\"Piles of blue and brown boxes sit next to a U-Haul truck.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Volunteers load Trefoils and other Girl Scout Cookies at a huge parking lot near the RFK stadium in Washington, D.C. \u003ccite>(Bill Chappell/ NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The reality of Girl Scout Cookies may not be Wonka-like, but parents can be forgiven for feeling like Oompa Loompas — the hardworking cogs in a well-oiled machine.\u003c/p>\n\u003cp>Whatever a troop’s parents do for a living, Girl Scouts calls on them to hone a very specific set of skills, from making accurate sales projections (each troop is on the hook to pay for every cookie box they order) to managing spreadsheets and deliveries as late orders come in. Finally, they’ll reconcile a mix of cash, online orders and Venmo payments to ensure everything adds up.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13951141","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>“We know it’s a lot of work. We know it is a heavy lift,” McClain told me, calling volunteers the lifeblood of the system.\u003c/p>\n\u003cp>Parents tout their kid’s online cookie store, sharing links on Facebook, in emails, at work — wherever a possible sale is lurking. They help girls sort the orders and make deliveries. They volunteer at cookie booths. Some, like me, also make surplus orders to cover all the folks who didn’t realize Girl Scout cookie season was coming. Those packages can go fast: When my girls brought about 25 boxes — or about $120 worth — of cookies to NPR’s headquarters, they sold out in 45 minutes.\u003c/p>\n\u003cp>All of this happens in parallel to the actual work of running the troop — setting up meetings and activities, ensuring the girls have the right materials, and planning what to do with the proceeds from cookie sales.\u003c/p>\n\u003ch3>So, why do parents do it?\u003c/h3>\n\u003cfigure id=\"attachment_13953211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13953211\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/2024-02-05t153910z_673457320_mt1usatoday22449417_rtrmadp_3_girl-scouts-provided-a-chance-for-the-love-local-crowd-to_wide-e3de932f4a9e5f65ad35f470c92a427c935b7783-scaled-e1709233147372.jpg\" alt=\"Cold parents and young people stand behind tables selling girl scouts cookies.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Cookie booth sales like this one in Michigan let Girl Scouts (and their parents) broaden their customer base. \u003ccite>(Don Reid/ Coldwater Daily Report/ USA Today Network/ Reuters)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First of all: I’m glad to be able to support my daughters’ troop, to put time and money toward their experience.\u003c/p>\n\u003cp>I enjoy learning what it’s all about, and seeing my daughters spend time with friends in their troop. As for the cookie program, the Girl Scouts traditionally emphasizes the business training — things like setting goals, making marketing and spending decisions, and being responsible and ethical.\u003c/p>\n\u003cp>“We’re trying to teach entrepreneurial skills,” McClain said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13953078","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>Then there are the rewards for their labor. While some parents I’ve talked to say they wish the kids got a bigger share of the revenue, our troop does get enough money to do special things. And while adults do a lot of work to make it happen, we’re fine with the girls deciding how to spend it — they usually hold a vote to decide on the best options.\u003c/p>\n\u003cp>If you ever visit a cookie booth and want to know where the girls’ money goes, just ask.\u003c/p>\n\u003cp>“We are raising money to go camping and horseback riding,” Eva Kelly, a junior in our troop, told me at our sale.\u003c/p>\n\u003cp>They also want to learn how to cook, my daughter Mattie added: “We’ve got to learn how to make basic meals while we’re camping.”\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>If all goes well, they’ll be at that camp this summer — and some Girl Scout parents will be able to take a break, as well.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2024 NPR. To see more, \u003ca href=\"https://www.npr.org\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=My+daughters+sold+Girl+Scout+Cookies.+Here%27s+what+I+learned+in+the+Thin+Mint+trenches&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13953207/girl-scout-cookies-behind-the-scenes-parents","authors":["byline_arts_13953207"],"programs":["arts_13999"],"categories":["arts_1","arts_12276"],"tags":["arts_17208","arts_930","arts_21932"],"affiliates":["arts_137"],"featImg":"arts_13953208","label":"source_arts_13953207"},"arts_13926597":{"type":"posts","id":"arts_13926597","meta":{"index":"posts_1591205157","site":"arts","id":"13926597","score":null,"sort":[1679425084000]},"guestAuthors":[],"slug":"homa-dashtaki-yogurt-and-whey-nowruz-recipes-zoroastrian-iranian","title":"If You Want to Up Your Yogurt Game, This Iranian Cookbook Will Show You the Whey","publishDate":1679425084,"format":"standard","headTitle":"If You Want to Up Your Yogurt Game, This Iranian Cookbook Will Show You the Whey | KQED","labelTerm":{},"content":"\u003cp>Homa Dashtaki didn’t really think about her relationship to food until shortly after she was laid off from a career in law, and was living at home in California. She and her father would make yogurt together from scratch, just the way her Zoroastrian-Iranian ancestors had done for many generations. The comfort in taking up ancient traditions was enough to inspire her to completely pivot and start her own business selling yogurt at a local farmers’ market.\u003c/p>\n\u003cp>From the reaction of customers, she says, she realized they were onto something.\u003c/p>\n\u003cp>[aside postid='arts_13894263']After many hurdles — including an attempt, she says, at being shut down by the California Department of Food and Agriculture and a subsequent move to New York — \u003ca href=\"https://whitemoustache.com/\">The White Moustache\u003c/a> was born. Named in honor of her father’s bushy whiskers, the yogurt has become a cult item for the kind of New Yorker who shops in stores such as Whole Foods, Eataly and the Park Slope Food Coop.\u003c/p>\n\u003cp>In her new cookbook, \u003cem>Yogurt and Whey: Recipes of an Iranian Immigrant Life,\u003c/em> Dashtaki weaves her personal journey through nearly 100 recipes, old and new. One key ingredient is whey, the liquid byproduct of the yogurt-making process. With recipes such as whey cocktails and popsicles, the book demonstrates a central value of both her culture and business: nothing goes to waste.\u003c/p>\n\u003cp>“Every scrap is not thought of as trash,” Dashtaki says. “It’s thought of as an opportunity to celebrate that food.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Think about butchering an animal — “from head to toe, you are using every single piece of it,” Dashtaki says. “And in a celebratory way … I think that very intense feeling has sort of informed everything I do.”\u003c/p>\n\u003cp>\u003cem>Yogurt and Whey\u003c/em> arrives just in time for this year’s Persian New Year (or \u003cem>Nowruz\u003c/em> in Persian), and the start of spring.\u003c/p>\n\u003cp>Below, find Dashtaki’s recipe for pancakes featuring whey.\u003c/p>\n\u003cfigure id=\"attachment_13926603\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13926603\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/03/f-w_white_moustache_0031_vert-a3cf5d907cf12cc8625ef6d5c848fd918baa4e8c-1-800x1067.jpg\" alt=\"A woman stands in a bright, white kitchen, dressed in crisp white chef's uniform. She is standing over a white mixing bowl smiling.\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/f-w_white_moustache_0031_vert-a3cf5d907cf12cc8625ef6d5c848fd918baa4e8c-1-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/f-w_white_moustache_0031_vert-a3cf5d907cf12cc8625ef6d5c848fd918baa4e8c-1-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/f-w_white_moustache_0031_vert-a3cf5d907cf12cc8625ef6d5c848fd918baa4e8c-1-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/f-w_white_moustache_0031_vert-a3cf5d907cf12cc8625ef6d5c848fd918baa4e8c-1-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/f-w_white_moustache_0031_vert-a3cf5d907cf12cc8625ef6d5c848fd918baa4e8c-1-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/f-w_white_moustache_0031_vert-a3cf5d907cf12cc8625ef6d5c848fd918baa4e8c-1.jpg 1363w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Homa Dashtaki. \u003ccite>(Nicole Franzen/ The White Moustache)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Whey-to-Start-the-Weekend Pancakes\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 1/3 cups all-purpose flour\u003cbr>\n2 tablespoons sugar\u003cbr>\n1 teaspoon baking powder\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n2 large eggs\u003cbr>\n1 cup yogurt whey\u003cbr>\n4 tablespoons (1/2 stick) unsalted butter, melted, plus more for the skillet\u003cbr>\nNeutral oil (such as sunflower, canola, or grapeseed) or coconut oil for the skillet\u003c/p>\n\u003cp>\u003cem>Makes about 8 (4-inch) pancakes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe\u003c/strong>\u003c/p>\n\u003cp>In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.\u003c/p>\n\u003cp>In a medium bowl, whisk the eggs, whey, and melted butter until thoroughly combined. Pour the wet ingredients into the dry and gently whisk just until incorporated. (A few lumps are okay and preferable to an overmixed batter, which will lead to denser pancakes). Set the batter aside for 15 minutes at room temperature, until the surface is dotted with bubbles.\u003c/p>\n\u003cp>[aside postid='bayareabites_94115']Heat a large nonstick skillet or griddle over medium light. Plop in approximately 1 teaspoon butter and 1 teaspoon oil (you get the flavor and browning properties of butter, while the oil tempers burning), and swirl the pan to coat well.\u003c/p>\n\u003cp>Pour about 1/3 cup batter per pancake into the hot pan. Bubbles will form on the tops of the pancakes; wait to flip them until most of the bubbles have popped and the surface begins to lose its wet, shiny look, 2 to 3 minutes. If you like, use a spatula to peek underneath when you think the pancakes are getting close — the bottom should be golden brown. Flip and cook for another 1 to 2 minutes, just until golden. Transfer to a plate and repeat to cook the remaining pancakes, adding more butter and oil as needed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve with maple syrup, jam, yogurt, fresh fruit, or lemon juice and sugar… or all of the above. Or just stand at the stove and eat them with your hands. Hey, it’s the weekend.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2023 NPR. To see more, \u003ca href=\"https://www.npr.org\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=If+you+want+to+up+your+yogurt+game%2C+this+Iranian+cookbook+will+show+you+the+whey&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n","blocks":[],"excerpt":"Just in time for the Persian New Year, Homa Dashtaki has published the ‘Yogurt and Whey’ cookbook.","status":"publish","parent":0,"modified":1705005719,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":678},"headData":{"title":"If You Want to Up Your Yogurt Game, This Iranian Cookbook Will Show You the Whey | KQED","description":"Just in time for the Persian New Year, Homa Dashtaki has published the ‘Yogurt and Whey’ cookbook.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"source":"Food","sourceUrl":"/food/","sticky":false,"nprImageCredit":"Mobolaji Adeolu ","nprByline":"Diba Mohtasham","nprImageAgency":"The White Moustache","nprStoryId":"1163377520","nprApiLink":"http://api.npr.org/query?id=1163377520&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2023/03/20/1163377520/if-you-want-to-up-your-yogurt-game-this-iranian-cookbook-will-show-you-the-whey?ft=nprml&f=1163377520","nprRetrievedStory":"1","nprPubDate":"Mon, 20 Mar 2023 09:13:00 -0400","nprStoryDate":"Mon, 20 Mar 2023 05:10:00 -0400","nprLastModifiedDate":"Mon, 20 Mar 2023 05:31:15 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2023/03/20230320_me_if_you_want_to_up_your_yogurt_game_this_iranian_cookbook_will_show_you_the_whey.mp3?orgId=1&topicId=1053&d=213&p=3&story=1163377520&ft=nprml&f=1163377520","nprAudioM3u":"http://api.npr.org/m3u/11164641759-3ae172.m3u?orgId=1&topicId=1053&d=213&p=3&story=1163377520&ft=nprml&f=1163377520","templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","articleAge":"0","path":"/arts/13926597/homa-dashtaki-yogurt-and-whey-nowruz-recipes-zoroastrian-iranian","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2023/03/20230320_me_if_you_want_to_up_your_yogurt_game_this_iranian_cookbook_will_show_you_the_whey.mp3?orgId=1&topicId=1053&d=213&p=3&story=1163377520&ft=nprml&f=1163377520","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Homa Dashtaki didn’t really think about her relationship to food until shortly after she was laid off from a career in law, and was living at home in California. She and her father would make yogurt together from scratch, just the way her Zoroastrian-Iranian ancestors had done for many generations. The comfort in taking up ancient traditions was enough to inspire her to completely pivot and start her own business selling yogurt at a local farmers’ market.\u003c/p>\n\u003cp>From the reaction of customers, she says, she realized they were onto something.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13894263","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>After many hurdles — including an attempt, she says, at being shut down by the California Department of Food and Agriculture and a subsequent move to New York — \u003ca href=\"https://whitemoustache.com/\">The White Moustache\u003c/a> was born. Named in honor of her father’s bushy whiskers, the yogurt has become a cult item for the kind of New Yorker who shops in stores such as Whole Foods, Eataly and the Park Slope Food Coop.\u003c/p>\n\u003cp>In her new cookbook, \u003cem>Yogurt and Whey: Recipes of an Iranian Immigrant Life,\u003c/em> Dashtaki weaves her personal journey through nearly 100 recipes, old and new. One key ingredient is whey, the liquid byproduct of the yogurt-making process. With recipes such as whey cocktails and popsicles, the book demonstrates a central value of both her culture and business: nothing goes to waste.\u003c/p>\n\u003cp>“Every scrap is not thought of as trash,” Dashtaki says. “It’s thought of as an opportunity to celebrate that 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>Think about butchering an animal — “from head to toe, you are using every single piece of it,” Dashtaki says. “And in a celebratory way … I think that very intense feeling has sort of informed everything I do.”\u003c/p>\n\u003cp>\u003cem>Yogurt and Whey\u003c/em> arrives just in time for this year’s Persian New Year (or \u003cem>Nowruz\u003c/em> in Persian), and the start of spring.\u003c/p>\n\u003cp>Below, find Dashtaki’s recipe for pancakes featuring whey.\u003c/p>\n\u003cfigure id=\"attachment_13926603\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13926603\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/03/f-w_white_moustache_0031_vert-a3cf5d907cf12cc8625ef6d5c848fd918baa4e8c-1-800x1067.jpg\" alt=\"A woman stands in a bright, white kitchen, dressed in crisp white chef's uniform. She is standing over a white mixing bowl smiling.\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/f-w_white_moustache_0031_vert-a3cf5d907cf12cc8625ef6d5c848fd918baa4e8c-1-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/f-w_white_moustache_0031_vert-a3cf5d907cf12cc8625ef6d5c848fd918baa4e8c-1-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/f-w_white_moustache_0031_vert-a3cf5d907cf12cc8625ef6d5c848fd918baa4e8c-1-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/f-w_white_moustache_0031_vert-a3cf5d907cf12cc8625ef6d5c848fd918baa4e8c-1-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/f-w_white_moustache_0031_vert-a3cf5d907cf12cc8625ef6d5c848fd918baa4e8c-1-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/03/f-w_white_moustache_0031_vert-a3cf5d907cf12cc8625ef6d5c848fd918baa4e8c-1.jpg 1363w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Homa Dashtaki. \u003ccite>(Nicole Franzen/ The White Moustache)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003cstrong>Whey-to-Start-the-Weekend Pancakes\u003c/strong>\u003c/h3>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 1/3 cups all-purpose flour\u003cbr>\n2 tablespoons sugar\u003cbr>\n1 teaspoon baking powder\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n2 large eggs\u003cbr>\n1 cup yogurt whey\u003cbr>\n4 tablespoons (1/2 stick) unsalted butter, melted, plus more for the skillet\u003cbr>\nNeutral oil (such as sunflower, canola, or grapeseed) or coconut oil for the skillet\u003c/p>\n\u003cp>\u003cem>Makes about 8 (4-inch) pancakes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe\u003c/strong>\u003c/p>\n\u003cp>In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.\u003c/p>\n\u003cp>In a medium bowl, whisk the eggs, whey, and melted butter until thoroughly combined. Pour the wet ingredients into the dry and gently whisk just until incorporated. (A few lumps are okay and preferable to an overmixed batter, which will lead to denser pancakes). Set the batter aside for 15 minutes at room temperature, until the surface is dotted with bubbles.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_94115","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>Heat a large nonstick skillet or griddle over medium light. Plop in approximately 1 teaspoon butter and 1 teaspoon oil (you get the flavor and browning properties of butter, while the oil tempers burning), and swirl the pan to coat well.\u003c/p>\n\u003cp>Pour about 1/3 cup batter per pancake into the hot pan. Bubbles will form on the tops of the pancakes; wait to flip them until most of the bubbles have popped and the surface begins to lose its wet, shiny look, 2 to 3 minutes. If you like, use a spatula to peek underneath when you think the pancakes are getting close — the bottom should be golden brown. Flip and cook for another 1 to 2 minutes, just until golden. Transfer to a plate and repeat to cook the remaining pancakes, adding more butter and oil as needed.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve with maple syrup, jam, yogurt, fresh fruit, or lemon juice and sugar… or all of the above. Or just stand at the stove and eat them with your hands. Hey, it’s the weekend.\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2023 NPR. To see more, \u003ca href=\"https://www.npr.org\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=If+you+want+to+up+your+yogurt+game%2C+this+Iranian+cookbook+will+show+you+the+whey&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13926597/homa-dashtaki-yogurt-and-whey-nowruz-recipes-zoroastrian-iranian","authors":["byline_arts_13926597"],"programs":["arts_13999"],"categories":["arts_1","arts_73","arts_12276"],"tags":["arts_928","arts_16106","arts_1494"],"affiliates":["arts_137"],"featImg":"arts_13926598","label":"source_arts_13926597"},"arts_13922141":{"type":"posts","id":"arts_13922141","meta":{"index":"posts_1591205157","site":"arts","id":"13922141","score":null,"sort":[1671052960000]},"guestAuthors":[],"slug":"cellskis-big-mafi-burgers-come-with-a-side-of-sf-rap-history","title":"Cellski’s Big Mafi Burgers Come With a Side of SF Rap History","publishDate":1671052960,"format":"standard","headTitle":"Cellski’s Big Mafi Burgers Come With a Side of SF Rap History | KQED","labelTerm":{},"content":"\u003cp>\u003cb>\u003ci>¡Hella Hungry! is a column about Bay Area foodmakers, exploring the region’s culinary cultures through the mouth of a first-generation local.\u003c/i>\u003c/b>\u003c/p>\n\u003cp>A group of true San Franciscans is easy to spot in the Bay Area wild. Usually, they’re wearing some OG Frisco gear — like an all-gold satin 49ers jacket and Giants fitted brim — and have someone rolling a blunt in the passenger seat of a nearby Buick or Chevy, doors open and music blaring onto the street.\u003c/p>\n\u003cp>That was the vibe at \u003ca href=\"https://www.instagram.com/bigmafiburgers/\">Big Mafi Burger\u003c/a>’s recent pop-up at \u003ca href=\"https://www.instagram.com/cookiessf/\">Cookies\u003c/a> in Hayward, where San Francisco rapper \u003ca href=\"https://www.instagram.com/cellski415/\">Cellski\u003c/a> came out to supply his culinary goods. Never one to pass up a Bay Area collaboration, \u003ca href=\"https://www.instagram.com/berner415/?hl=en\">Berner\u003c/a>, the S.F. rapper who co-owns Cookies, created his own recipe for the event: The Berner Burger featured jalapeños and barbecue sauce grilled and served on your choice of burger (turkey, beef, vegan) and bun (sesame, brioche, wheat) — all “mashed” into a stack of one, two or three flattened patties.\u003c/p>\n\u003cp>It’s not the first time \u003ca href=\"https://www.kqed.org/arts/13907726/e-40-goon-with-the-spoon-bay-area-rappers-food-entrepreneurs-hustle\">local rap artists have ventured into the food game\u003c/a>. Most recently, East Oakland’s \u003ca href=\"https://twitter.com/22NDWAYS/status/1590126226978791424\">ALLBLACK announced his “ALLBLACK Burger”\u003c/a> — featuring black buns, imported black cheddar, Hennessy and Patron sauce and candied brown sugar bacon — which sold out to fans at the rapper’s latest show. Still available at \u003ca href=\"https://www.instagram.com/ibsberkeley/?hl=en\">I.B.’s in Berkeley\u003c/a>, it goes to show how the rap game feeds the Bay in more ways than one.\u003c/p>\n\u003cp>Though I wasn’t able to catch ALLBLACK’s food debut, I came through to Cookies to show Big Mafi Burgers some love. The first bite was as saucy and flavorful as a ‘90s rap anthem. Here’s what the 415’s “Mr. Predicter” had to say about his love of music and food.\u003c/p>\n\u003cfigure id=\"attachment_13922640\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/IMG_6274-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13922640\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/IMG_6274-800x533.jpg\" alt='the rapper, Cellski, stands in front of a sign on the street that says \"Big Mafi Burgers\"' width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SF rapper Cellski at Cookies for his Big Mafi Burger pop-up in Hayward. \u003ccite>(Alan Chazaro/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This interview has been edited for length and clarity.\u003c/em>\u003c/p>\n\u003cp style=\"text-align: center\">********\u003c/p>\n\u003cp>\u003cstrong>ALAN CHAZARO:\u003c/strong> Tell us about Big Mafi Burger. When did you open and what’s on your menu?\u003c/p>\n\u003cp>\u003cstrong>CELLSKI:\u003c/strong> We opened in October, but it’s an idea I came up with years ago. The food industry is real big right now so I decided to put my burger to the test. I’m using my grandmother’s recipe and wanted the world to taste that. She used to make the best muthafuckin’ burgers, rest in peace.\u003c/p>\n\u003cp>We use up to six spices — our beef recipe uses five and the turkey burger has extra seasoning. Our style is the mash burger. Everyone is doing the smash burger now, but we don’t smash it, we mash it. That’s our signature. I went with the mash style because of the sear and crust on the meat. When you mash it like that, you gotta turn it so [that] it spreads out and it cooks all the way down and then you get that crispy outer layer. Once you flip it and add that cheese? It all just melts in your mouth (laughs).\u003c/p>\n\u003cp>Our most popular item is The Big Mafi Burger, which has chopped onions and green bell peppers mixed in with the meat patty to bring out more flavor. That’s a hood burger from the projects that we used to do — like a seasoned meatloaf. I also use my secret sauce for that. I learned how to make sauce from Beep’s, my favorite burger spot in the neighborhood. It’s in Lakeview, where I grew up. A friend taught me how to make [the sauce] when she worked there back in the day. I added my own little whoop to it, made it my own.\u003c/p>\n\u003cp>\u003cstrong>Lakeview seems to produce a lot of good cooks — that’s also where a founding member of \u003ca href=\"https://www.kqed.org/arts/13916044/sucka-free-soul-the-vegan-hood-chefs-honor-southern-heritage-with-a-frisco-twist\">The Vegan Hood Chefs\u003c/a> is from.\u003c/strong>\u003c/p>\n\u003cp>They’re like little sisters to me. I spoke with them [about starting Big Mafi Burgers]. Anything I do, I study it before I jump in.\u003c/p>\n\u003cp>\u003cstrong>You have an album playfully titled \u003ca href=\"https://open.spotify.com/album/25MKCvouaBw8nNnBKcUyoJ\">\u003cb>\u003ci>Canadian Bacon & Hashbrowns\u003c/i>\u003c/b>\u003c/a>. When did you get involved in food-making? What’s your connection to it?\u003c/strong>\u003c/p>\n\u003cp>That all comes from my grandmother’s kitchen. Her and my mom cooked the best food in my life, and I learned from them both. My grandma’s tacos didn’t taste like nobody else’s. Her burgers. Her soul food. It was just different. I would sit in the kitchen with her when I could and learn her recipes. I knew she wouldn’t always be around so I wrote it down. I tried it. I perfected it. I even used to cook for her later in life. If you \u003cem>know me \u003c/em>know me, you know I can really get down in the kitchen.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=7eZGFh-_ZHg\u003c/p>\n\u003cp>\u003cstrong>You’ve had a long career in rap. How did you get started and what’s been your experience making music in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>I started rapping back in the 90s. I’ve been around rap music all my life. My uncle was a drummer — his band practiced in my grandma’s garage and I was always around it. He gave me a drum machine when I was a kid and I just got into music and producing. I’ve done lots of projects with hella artists in the Bay. I’ve been in this game for 30 years. I put my first record out in 1995 [Mr. Predicter]. I was about 18 years old.\u003c/p>\n\u003cp>I grew up under \u003ca href=\"https://www.kqed.org/arts/13916721/sucka-free-history-with-dregs-one\">Cougnut, the greatest Frisco rapper ever\u003c/a>. He was young but I watched him do it. He put me on my first tour. Whenever he performed he let me come out and do my songs. That’s my big bro. Rest his soul. His mom and my mom was real close, even before rapping. It made sense when he made it big that I would come up with him.\u003c/p>\n\u003cp>Frisco Kid was another dude from my neighborhood, too. They was both my influences. Also, shout out Too $hort. Huey MC. The Miller and Budweiser — it used to be them two dudes battling back in the day. That’s real Frisco history right there. That’s some 1987 shit (laughs).\u003c/p>\n\u003cp>\u003cstrong>Why is supporting other locally-owned businesses — like Mistah Fab’s Dope Era Clothing and Berner’s Cookies — important to you?\u003c/strong>\u003c/p>\n\u003cp>We got a small community of Bay Area artists and influencers; we all try to stick together and push each other. It’s very important, even when there’s separation behind the scenes — neighborhood politics, shit like that. But I don’t deal with that, I’m older now. As far as the community of us out here, it’s beautiful. I’m just trying to boost people’s spirits up. That’s what I’m here for. I’m the big bro. I’ve been around Bern and Fab since the beginning of they shit. Bern and I started our brands around the same time. That’s my people.\u003c/p>\n\u003cp>\u003cstrong>There has been a wave of Bay Area rappers going into the food and beverage industry. Why do you think that is?\u003c/strong>\u003c/p>\n\u003cp>As you get older, things change. Rap is cool, but I’ve been doing it 30 years. I got to build businesses outside of that. My fans can come to this now. As a whole rap community, we get fans from each other, and that brings more awareness to what we’re all doing. You get older, you know. I’m in my 40s. We got our core fanbases but those checks ain’t what they used to be for me. It’s just different. I started a streetwear clothing line 10 years ago, \u003ca href=\"https://www.cbcbrand.com/shop-1?page=2\">Chemical Baby\u003c/a>. I also got an equity cannabis license with \u003ca href=\"https://www.2tookfarms.com/\">2Took Farms\u003c/a> and we distribute with Cookies. I’m juggling a few businesses, bro.\u003c/p>\n\u003cfigure id=\"attachment_13922642\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13922642\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/IMG_6208-800x533.jpg\" alt='a cook \"mashes\" a burger patty by flattening it with an iron press on the grill' width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cook at Big Mafi Burger “mashes” two beef patties on the grill. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What’s next for Big Mafi Burgers?\u003c/strong>\u003c/p>\n\u003cp>We’re doing pop-ups right now but we’re working on getting a ghost kitchen in SoMa next year. We’ll be doing takeout from that location, and we’ll announce that at the start of 2023. Hopefully we can get us a brick-and-mortar one day. That’s our goal. But for now I’m also working on a deli, Celly’s Deli, and a soul food kitchen, Eassie Mae’s soul food, which are all my grandmother’s recipes. We’ll be running it all out of the same kitchen. People can come through and pick up, or get delivery.\u003c/p>\n\u003cp>We’re doing a pop-up with Vegan Mob in a few weeks with an all-vegan menu. We’re also doing First Fridays at Dope Era again. We sold out the first time. I’ll also be selling burgers in the 49ers parking lot. I’m performing at the game this Sunday [11/27], so they told me to pull up with the burgers. We do private parties and events, too. We’ll be off during the holidays but we’ll be back in January and then get into the new kitchen. Once we get in there we’ll be on a roll, baby.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12904247 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/bigmafiburgers/\">\u003ci>Big Mafi Burgers\u003c/i>\u003c/a>\u003ci> is currently serving at pop-up events around the Bay. They will appear next at the Byxbee Park toy drive (2375 Embarcadero Rd, Palo Alto) on Dec. 16 from 11 a.m. to 5 p.m.\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"With community-oriented pop-ups and a takeout burger spot on the way, the rapper aims to feed the Bay in more ways than one. ","status":"publish","parent":0,"modified":1705006058,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1683},"headData":{"title":"Cellski’s Big Mafi Burgers Come With a Side of SF Rap History | KQED","description":"With community-oriented pop-ups and a takeout burger spot on the way, the rapper aims to feed the Bay in more ways than one. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"source":"¡HELLA HUNGRY!","sourceUrl":"https://www.kqed.org/arts/tag/hella-hungry","sticky":false,"excludeFromSiteSearch":"Include","articleAge":"0","path":"/arts/13922141/cellskis-big-mafi-burgers-come-with-a-side-of-sf-rap-history","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cb>\u003ci>¡Hella Hungry! is a column about Bay Area foodmakers, exploring the region’s culinary cultures through the mouth of a first-generation local.\u003c/i>\u003c/b>\u003c/p>\n\u003cp>A group of true San Franciscans is easy to spot in the Bay Area wild. Usually, they’re wearing some OG Frisco gear — like an all-gold satin 49ers jacket and Giants fitted brim — and have someone rolling a blunt in the passenger seat of a nearby Buick or Chevy, doors open and music blaring onto the street.\u003c/p>\n\u003cp>That was the vibe at \u003ca href=\"https://www.instagram.com/bigmafiburgers/\">Big Mafi Burger\u003c/a>’s recent pop-up at \u003ca href=\"https://www.instagram.com/cookiessf/\">Cookies\u003c/a> in Hayward, where San Francisco rapper \u003ca href=\"https://www.instagram.com/cellski415/\">Cellski\u003c/a> came out to supply his culinary goods. Never one to pass up a Bay Area collaboration, \u003ca href=\"https://www.instagram.com/berner415/?hl=en\">Berner\u003c/a>, the S.F. rapper who co-owns Cookies, created his own recipe for the event: The Berner Burger featured jalapeños and barbecue sauce grilled and served on your choice of burger (turkey, beef, vegan) and bun (sesame, brioche, wheat) — all “mashed” into a stack of one, two or three flattened patties.\u003c/p>\n\u003cp>It’s not the first time \u003ca href=\"https://www.kqed.org/arts/13907726/e-40-goon-with-the-spoon-bay-area-rappers-food-entrepreneurs-hustle\">local rap artists have ventured into the food game\u003c/a>. Most recently, East Oakland’s \u003ca href=\"https://twitter.com/22NDWAYS/status/1590126226978791424\">ALLBLACK announced his “ALLBLACK Burger”\u003c/a> — featuring black buns, imported black cheddar, Hennessy and Patron sauce and candied brown sugar bacon — which sold out to fans at the rapper’s latest show. Still available at \u003ca href=\"https://www.instagram.com/ibsberkeley/?hl=en\">I.B.’s in Berkeley\u003c/a>, it goes to show how the rap game feeds the Bay in more ways than one.\u003c/p>\n\u003cp>Though I wasn’t able to catch ALLBLACK’s food debut, I came through to Cookies to show Big Mafi Burgers some love. The first bite was as saucy and flavorful as a ‘90s rap anthem. Here’s what the 415’s “Mr. Predicter” had to say about his love of music and food.\u003c/p>\n\u003cfigure id=\"attachment_13922640\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/IMG_6274-scaled.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13922640\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/IMG_6274-800x533.jpg\" alt='the rapper, Cellski, stands in front of a sign on the street that says \"Big Mafi Burgers\"' width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6274-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">SF rapper Cellski at Cookies for his Big Mafi Burger pop-up in Hayward. \u003ccite>(Alan Chazaro/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This interview has been edited for length and clarity.\u003c/em>\u003c/p>\n\u003cp style=\"text-align: center\">********\u003c/p>\n\u003cp>\u003cstrong>ALAN CHAZARO:\u003c/strong> Tell us about Big Mafi Burger. When did you open and what’s on your menu?\u003c/p>\n\u003cp>\u003cstrong>CELLSKI:\u003c/strong> We opened in October, but it’s an idea I came up with years ago. The food industry is real big right now so I decided to put my burger to the test. I’m using my grandmother’s recipe and wanted the world to taste that. She used to make the best muthafuckin’ burgers, rest in peace.\u003c/p>\n\u003cp>We use up to six spices — our beef recipe uses five and the turkey burger has extra seasoning. Our style is the mash burger. Everyone is doing the smash burger now, but we don’t smash it, we mash it. That’s our signature. I went with the mash style because of the sear and crust on the meat. When you mash it like that, you gotta turn it so [that] it spreads out and it cooks all the way down and then you get that crispy outer layer. Once you flip it and add that cheese? It all just melts in your mouth (laughs).\u003c/p>\n\u003cp>Our most popular item is The Big Mafi Burger, which has chopped onions and green bell peppers mixed in with the meat patty to bring out more flavor. That’s a hood burger from the projects that we used to do — like a seasoned meatloaf. I also use my secret sauce for that. I learned how to make sauce from Beep’s, my favorite burger spot in the neighborhood. It’s in Lakeview, where I grew up. A friend taught me how to make [the sauce] when she worked there back in the day. I added my own little whoop to it, made it my own.\u003c/p>\n\u003cp>\u003cstrong>Lakeview seems to produce a lot of good cooks — that’s also where a founding member of \u003ca href=\"https://www.kqed.org/arts/13916044/sucka-free-soul-the-vegan-hood-chefs-honor-southern-heritage-with-a-frisco-twist\">The Vegan Hood Chefs\u003c/a> is from.\u003c/strong>\u003c/p>\n\u003cp>They’re like little sisters to me. I spoke with them [about starting Big Mafi Burgers]. Anything I do, I study it before I jump in.\u003c/p>\n\u003cp>\u003cstrong>You have an album playfully titled \u003ca href=\"https://open.spotify.com/album/25MKCvouaBw8nNnBKcUyoJ\">\u003cb>\u003ci>Canadian Bacon & Hashbrowns\u003c/i>\u003c/b>\u003c/a>. When did you get involved in food-making? What’s your connection to it?\u003c/strong>\u003c/p>\n\u003cp>That all comes from my grandmother’s kitchen. Her and my mom cooked the best food in my life, and I learned from them both. My grandma’s tacos didn’t taste like nobody else’s. Her burgers. Her soul food. It was just different. I would sit in the kitchen with her when I could and learn her recipes. I knew she wouldn’t always be around so I wrote it down. I tried it. I perfected it. I even used to cook for her later in life. If you \u003cem>know me \u003c/em>know me, you know I can really get down in the kitchen.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/7eZGFh-_ZHg'\n title='//www.youtube.com/embed/7eZGFh-_ZHg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>You’ve had a long career in rap. How did you get started and what’s been your experience making music in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>I started rapping back in the 90s. I’ve been around rap music all my life. My uncle was a drummer — his band practiced in my grandma’s garage and I was always around it. He gave me a drum machine when I was a kid and I just got into music and producing. I’ve done lots of projects with hella artists in the Bay. I’ve been in this game for 30 years. I put my first record out in 1995 [Mr. Predicter]. I was about 18 years old.\u003c/p>\n\u003cp>I grew up under \u003ca href=\"https://www.kqed.org/arts/13916721/sucka-free-history-with-dregs-one\">Cougnut, the greatest Frisco rapper ever\u003c/a>. He was young but I watched him do it. He put me on my first tour. Whenever he performed he let me come out and do my songs. That’s my big bro. Rest his soul. His mom and my mom was real close, even before rapping. It made sense when he made it big that I would come up with him.\u003c/p>\n\u003cp>Frisco Kid was another dude from my neighborhood, too. They was both my influences. Also, shout out Too $hort. Huey MC. The Miller and Budweiser — it used to be them two dudes battling back in the day. That’s real Frisco history right there. That’s some 1987 shit (laughs).\u003c/p>\n\u003cp>\u003cstrong>Why is supporting other locally-owned businesses — like Mistah Fab’s Dope Era Clothing and Berner’s Cookies — important to you?\u003c/strong>\u003c/p>\n\u003cp>We got a small community of Bay Area artists and influencers; we all try to stick together and push each other. It’s very important, even when there’s separation behind the scenes — neighborhood politics, shit like that. But I don’t deal with that, I’m older now. As far as the community of us out here, it’s beautiful. I’m just trying to boost people’s spirits up. That’s what I’m here for. I’m the big bro. I’ve been around Bern and Fab since the beginning of they shit. Bern and I started our brands around the same time. That’s my people.\u003c/p>\n\u003cp>\u003cstrong>There has been a wave of Bay Area rappers going into the food and beverage industry. Why do you think that is?\u003c/strong>\u003c/p>\n\u003cp>As you get older, things change. Rap is cool, but I’ve been doing it 30 years. I got to build businesses outside of that. My fans can come to this now. As a whole rap community, we get fans from each other, and that brings more awareness to what we’re all doing. You get older, you know. I’m in my 40s. We got our core fanbases but those checks ain’t what they used to be for me. It’s just different. I started a streetwear clothing line 10 years ago, \u003ca href=\"https://www.cbcbrand.com/shop-1?page=2\">Chemical Baby\u003c/a>. I also got an equity cannabis license with \u003ca href=\"https://www.2tookfarms.com/\">2Took Farms\u003c/a> and we distribute with Cookies. I’m juggling a few businesses, bro.\u003c/p>\n\u003cfigure id=\"attachment_13922642\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13922642\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/12/IMG_6208-800x533.jpg\" alt='a cook \"mashes\" a burger patty by flattening it with an iron press on the grill' width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-2048x1365.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2022/12/IMG_6208-1920x1280.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cook at Big Mafi Burger “mashes” two beef patties on the grill. \u003ccite>(Alan Chazaro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What’s next for Big Mafi Burgers?\u003c/strong>\u003c/p>\n\u003cp>We’re doing pop-ups right now but we’re working on getting a ghost kitchen in SoMa next year. We’ll be doing takeout from that location, and we’ll announce that at the start of 2023. Hopefully we can get us a brick-and-mortar one day. That’s our goal. But for now I’m also working on a deli, Celly’s Deli, and a soul food kitchen, Eassie Mae’s soul food, which are all my grandmother’s recipes. We’ll be running it all out of the same kitchen. People can come through and pick up, or get delivery.\u003c/p>\n\u003cp>We’re doing a pop-up with Vegan Mob in a few weeks with an all-vegan menu. We’re also doing First Fridays at Dope Era again. We sold out the first time. I’ll also be selling burgers in the 49ers parking lot. I’m performing at the game this Sunday [11/27], so they told me to pull up with the burgers. We do private parties and events, too. We’ll be off during the holidays but we’ll be back in January and then get into the new kitchen. Once we get in there we’ll be on a roll, baby.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-12904247 aligncenter\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/bigmafiburgers/\">\u003ci>Big Mafi Burgers\u003c/i>\u003c/a>\u003ci> is currently serving at pop-up events around the Bay. They will appear next at the Byxbee Park toy drive (2375 Embarcadero Rd, Palo Alto) on Dec. 16 from 11 a.m. to 5 p.m.\u003c/i>\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>\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\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13922141/cellskis-big-mafi-burgers-come-with-a-side-of-sf-rap-history","authors":["11748"],"programs":["arts_13999"],"categories":["arts_1","arts_12276"],"tags":["arts_5397","arts_10278","arts_1297","arts_17573","arts_14089","arts_974","arts_1146"],"featImg":"arts_13922699","label":"source_arts_13922141"},"arts_13915543":{"type":"posts","id":"arts_13915543","meta":{"index":"posts_1591205157","site":"arts","id":"13915543","score":null,"sort":[1656533866000]},"guestAuthors":[],"slug":"as-inflation-gets-worse-the-99%c2%a2-iced-tea-persists","title":"As Inflation Gets Worse, the 99¢ Iced Tea Persists","publishDate":1656533866,"format":"standard","headTitle":"As Inflation Gets Worse, the 99¢ Iced Tea Persists | KQED","labelTerm":{},"content":"\u003cp>Earlier this month, an image went viral suggesting the unthinkable had finally happened: AriZona Iced Tea had fallen victim to soaring inflation, and raised their long-held price for a 23oz can of tea from 99 cents to $1.29.\u003c/p>\n\u003cp>It’s not true—that’s just the price in Canadian dollars.\u003c/p>\n\u003cp>Still, while the AriZona alarm bells may be disarmed this time around, inflation in the U.S. continues to put many people in an unprecedented budget crunch. And with supply chain issues stemming from the war in Ukraine, expensive labor and fuel, and material shortages, the questions remain: Why are some companies sticking with fixed-price items, and how much longer can they hold out?\u003c/p>\n\u003ch3>Why do the $1 deals stick around?\u003c/h3>\n\u003cp>One key indicator to the sustainability of these deals is how steadily companies can maintain the volume and consistency of their customers walking through doors, ready to spend.\u003c/p>\n\u003cp>Take Costco’s famous hotdog meal, so emblematic of the business that founder Jim Sinegal once threatened the company CEO, saying, “If you raise the [price of the] effing hot dog, I will kill you.” Since 1985, the wholesale membership club has offered a beef hotdog with a refillable 20oz soda for just $1.50.\u003c/p>\n\u003cfigure id=\"attachment_13915545\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13915545\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/06/gettyimages-1241318012-1-fe63e9f8423b43701aef8b3777234ce22bf5f92a-800x600.jpg\" alt=\"Customers wait in line to order below signage for the Costco Kirkland Signature $1.50 hot dog and soda combo.\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The Costco hot dog and soda combo is $1.50, and has stayed that way since 1985. \u003ccite>(PATRICK T. FALLON/AFP via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to David Ortega, a food economist and associate professor at Michigan State University, this price is nowhere in line with inflation, and should actually cost around $4. But the store is still able to extract value from the deal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Those are loss leaders, meaning that they are priced below cost because these are the products that bring people into the store,” Ortega said. “They bring that family in to eat that hotdog meal, which is a bargain at $1.50. But they’re likely to pick up other products when they go into the store.”\u003c/p>\n\u003cp>Loss leaders are a popular strategy for companies that can afford them. Costco is well known for this, also offering a 3 pound rotisserie chicken for only $5.\u003c/p>\n\u003cp>[aside postid='arts_13914585']It’s a common move for fast food giants as well. McDonalds, Taco Bell and Wendy’s have all offered their own versions of dollar menus, selling items like burritos, burgers and sundaes for just a buck, with the aim to bring people in.\u003c/p>\n\u003cp>Ortega said that AriZona was able to operate with a similar approach.\u003c/p>\n\u003cp>“I see a lot of the retailers that sell that iced tea, and like having that product in their store, because it brings people in, it brings in the volume,” he said. “And they’re people that are going to pick up that bag of chips or another snack when they’re purchasing those products.”\u003c/p>\n\u003cp>AriZona has other, less obvious factors they play with to keep their prices down. One example is using the price itself as a form of marketing.\u003c/p>\n\u003cp>“The 99 cents is part of the brand’s iconography,” explained Rabobank beverage analyst Bourcard Nesin. “It’s now core to the advertising of AriZona to the point that [they get] all the free press in this environment simply because they haven’t raised their price.”\u003c/p>\n\u003cp>Nesin also added that innovation can be a great tool for keeping costs low. If packaging, manufacturing, or transportation can be streamlined to be more affordable, that leaves more profit for the company.\u003c/p>\n\u003cp>[aside postid='arts_13913985']In this sense, AriZona has struck a rare balance. Nesin said that advertising typically represented a large portion of the operational costs for any beverage company, and AriZona’s reputation allowed it a significant amount of wiggle room when faced with increased production costs.\u003c/p>\n\u003cp>“While other brands are spending lots of money and spending lots of their margin to promote their products, Arizona just sits in the cooler of every convenience store in America, advertising 99 cents,” he said.\u003c/p>\n\u003ch3>The future of fixed-price deals\u003c/h3>\n\u003cp>So, is this a business model that will be able to sustain itself?\u003c/p>\n\u003cp>Ortega said it mostly depended on the business. Factors like scale, diversity among products, and a financial cushion to fall back all have to be taken into consideration. Ultimately, for companies like AriZona or Costco that have the upper hand on these elements, Ortega doesn’t think there will be a price reckoning anytime soon.\u003c/p>\n\u003cp>Nesin adds that when it comes to inflation, it is typically the small business owners and low-income consumers who have to make adjustments when faced with a higher cost of living.\u003c/p>\n\u003cfigure id=\"attachment_13915553\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13915553\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/06/GettyImages-119601971-800x725.jpg\" alt=\"A black and white image shows a restaurant named Hav-A-Pizza with customers standing outside next to a busy news stand. A neon sign in the restaurant window advertises 20¢ slices.\" width=\"800\" height=\"725\">\u003cfigcaption class=\"wp-caption-text\">20¢ New York pizza, circa 1955. \u003ccite>(John Spencer Fay/FPG/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One example of this contrast is the death of The New York City dollar slice.\u003c/p>\n\u003cp>For years, people could enjoy a large slice of cheese pizza for $1 flat. Despite their popularity, many of these businesses had to raise their price by as much as 50 cents in November due to the increased cost of ingredients and labor.\u003c/p>\n\u003cp>It’s not likely that we’ll see a resurgence of the dollar slice, either. As Nesin explains: “If your favorite product’s price is higher than you’re used to, chances are it’s never going to go back to where it was before.”\u003c/p>\n\u003cp>Ortega said that before this round of rising inflation, smaller businesses were able to stay afloat because of volume and semi-normal economic times.\u003c/p>\n\u003cp>[aside postid='arts_13913592']“But we’ve seen food prices at record levels that we haven’t seen in 40 years,” he said. “And it’s not just food prices, but everything that goes into the production of these products. So transportation is up, wages are up, the price of gas is also up.”\u003c/p>\n\u003cp>Nesin said these price changes hit hardest for those who had less to begin with.\u003c/p>\n\u003cp>“Traditionally when consumer income is constrained, if people have less money to spend, it’s actually the lower income people that are forced to change their behavior,” he said.\u003c/p>\n\u003cp>He explained the link to a brand like AriZona, saying: “Lower-cost products are most affected. So a brand like AriZona, if they raise prices a little bit, it will have an outsized impact on demand.”\u003c/p>\n\u003cp>AriZona chairman and founder Don Vultaggio has remained adamant that he has no intention of changing the price anytime soon. But Nesin thinks that eventually, they too will have to conform to the eternal trend of upward inflation.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“But for now,” he said, “we get to enjoy a 99 cent, 23 ounce behemoth of a refreshment.”\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2022 NPR. To see more, \u003ca href=\"https://www.npr.org\" target=\"_blank\" rel=\"noopener noreferrer\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Inflation+killed+the+%241+pizza+slice.+Long+live+the+99c+iced+tea&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n","blocks":[],"excerpt":"A viral tweet claimed the AriZona Iced Tea was raising its price from 99 cents to $1.29. It wasn't true.","status":"publish","parent":0,"modified":1705006671,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1156},"headData":{"title":"As Inflation Gets Worse, the 99¢ Iced Tea Persists | KQED","description":"A viral tweet claimed the AriZona Iced Tea was raising its price from 99 cents to $1.29. It wasn't true.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"source":"Food","sourceUrl":"/food/","sticky":false,"nprByline":"Manuela López Restrepo","nprImageAgency":"Screenshot via Twitter","nprStoryId":"1107185064","nprApiLink":"http://api.npr.org/query?id=1107185064&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2022/06/28/1107185064/inflation-arizona-tea-food-costs-dollar-slice-costco-hotdog-loss-leaders?ft=nprml&f=1107185064","nprRetrievedStory":"1","nprPubDate":"Tue, 28 Jun 2022 05:01:00 -0400","nprStoryDate":"Tue, 28 Jun 2022 05:01:12 -0400","nprLastModifiedDate":"Tue, 28 Jun 2022 05:01:12 -0400","templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","showOnAuthorArchivePages":"No","path":"/arts/13915543/as-inflation-gets-worse-the-99%c2%a2-iced-tea-persists","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Earlier this month, an image went viral suggesting the unthinkable had finally happened: AriZona Iced Tea had fallen victim to soaring inflation, and raised their long-held price for a 23oz can of tea from 99 cents to $1.29.\u003c/p>\n\u003cp>It’s not true—that’s just the price in Canadian dollars.\u003c/p>\n\u003cp>Still, while the AriZona alarm bells may be disarmed this time around, inflation in the U.S. continues to put many people in an unprecedented budget crunch. And with supply chain issues stemming from the war in Ukraine, expensive labor and fuel, and material shortages, the questions remain: Why are some companies sticking with fixed-price items, and how much longer can they hold out?\u003c/p>\n\u003ch3>Why do the $1 deals stick around?\u003c/h3>\n\u003cp>One key indicator to the sustainability of these deals is how steadily companies can maintain the volume and consistency of their customers walking through doors, ready to spend.\u003c/p>\n\u003cp>Take Costco’s famous hotdog meal, so emblematic of the business that founder Jim Sinegal once threatened the company CEO, saying, “If you raise the [price of the] effing hot dog, I will kill you.” Since 1985, the wholesale membership club has offered a beef hotdog with a refillable 20oz soda for just $1.50.\u003c/p>\n\u003cfigure id=\"attachment_13915545\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13915545\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/06/gettyimages-1241318012-1-fe63e9f8423b43701aef8b3777234ce22bf5f92a-800x600.jpg\" alt=\"Customers wait in line to order below signage for the Costco Kirkland Signature $1.50 hot dog and soda combo.\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">The Costco hot dog and soda combo is $1.50, and has stayed that way since 1985. \u003ccite>(PATRICK T. FALLON/AFP via Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to David Ortega, a food economist and associate professor at Michigan State University, this price is nowhere in line with inflation, and should actually cost around $4. But the store is still able to extract value from the deal.\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>“Those are loss leaders, meaning that they are priced below cost because these are the products that bring people into the store,” Ortega said. “They bring that family in to eat that hotdog meal, which is a bargain at $1.50. But they’re likely to pick up other products when they go into the store.”\u003c/p>\n\u003cp>Loss leaders are a popular strategy for companies that can afford them. Costco is well known for this, also offering a 3 pound rotisserie chicken for only $5.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13914585","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>It’s a common move for fast food giants as well. McDonalds, Taco Bell and Wendy’s have all offered their own versions of dollar menus, selling items like burritos, burgers and sundaes for just a buck, with the aim to bring people in.\u003c/p>\n\u003cp>Ortega said that AriZona was able to operate with a similar approach.\u003c/p>\n\u003cp>“I see a lot of the retailers that sell that iced tea, and like having that product in their store, because it brings people in, it brings in the volume,” he said. “And they’re people that are going to pick up that bag of chips or another snack when they’re purchasing those products.”\u003c/p>\n\u003cp>AriZona has other, less obvious factors they play with to keep their prices down. One example is using the price itself as a form of marketing.\u003c/p>\n\u003cp>“The 99 cents is part of the brand’s iconography,” explained Rabobank beverage analyst Bourcard Nesin. “It’s now core to the advertising of AriZona to the point that [they get] all the free press in this environment simply because they haven’t raised their price.”\u003c/p>\n\u003cp>Nesin also added that innovation can be a great tool for keeping costs low. If packaging, manufacturing, or transportation can be streamlined to be more affordable, that leaves more profit for the company.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13913985","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>In this sense, AriZona has struck a rare balance. Nesin said that advertising typically represented a large portion of the operational costs for any beverage company, and AriZona’s reputation allowed it a significant amount of wiggle room when faced with increased production costs.\u003c/p>\n\u003cp>“While other brands are spending lots of money and spending lots of their margin to promote their products, Arizona just sits in the cooler of every convenience store in America, advertising 99 cents,” he said.\u003c/p>\n\u003ch3>The future of fixed-price deals\u003c/h3>\n\u003cp>So, is this a business model that will be able to sustain itself?\u003c/p>\n\u003cp>Ortega said it mostly depended on the business. Factors like scale, diversity among products, and a financial cushion to fall back all have to be taken into consideration. Ultimately, for companies like AriZona or Costco that have the upper hand on these elements, Ortega doesn’t think there will be a price reckoning anytime soon.\u003c/p>\n\u003cp>Nesin adds that when it comes to inflation, it is typically the small business owners and low-income consumers who have to make adjustments when faced with a higher cost of living.\u003c/p>\n\u003cfigure id=\"attachment_13915553\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-13915553\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2022/06/GettyImages-119601971-800x725.jpg\" alt=\"A black and white image shows a restaurant named Hav-A-Pizza with customers standing outside next to a busy news stand. A neon sign in the restaurant window advertises 20¢ slices.\" width=\"800\" height=\"725\">\u003cfigcaption class=\"wp-caption-text\">20¢ New York pizza, circa 1955. \u003ccite>(John Spencer Fay/FPG/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One example of this contrast is the death of The New York City dollar slice.\u003c/p>\n\u003cp>For years, people could enjoy a large slice of cheese pizza for $1 flat. Despite their popularity, many of these businesses had to raise their price by as much as 50 cents in November due to the increased cost of ingredients and labor.\u003c/p>\n\u003cp>It’s not likely that we’ll see a resurgence of the dollar slice, either. As Nesin explains: “If your favorite product’s price is higher than you’re used to, chances are it’s never going to go back to where it was before.”\u003c/p>\n\u003cp>Ortega said that before this round of rising inflation, smaller businesses were able to stay afloat because of volume and semi-normal economic times.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"arts_13913592","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>“But we’ve seen food prices at record levels that we haven’t seen in 40 years,” he said. “And it’s not just food prices, but everything that goes into the production of these products. So transportation is up, wages are up, the price of gas is also up.”\u003c/p>\n\u003cp>Nesin said these price changes hit hardest for those who had less to begin with.\u003c/p>\n\u003cp>“Traditionally when consumer income is constrained, if people have less money to spend, it’s actually the lower income people that are forced to change their behavior,” he said.\u003c/p>\n\u003cp>He explained the link to a brand like AriZona, saying: “Lower-cost products are most affected. So a brand like AriZona, if they raise prices a little bit, it will have an outsized impact on demand.”\u003c/p>\n\u003cp>AriZona chairman and founder Don Vultaggio has remained adamant that he has no intention of changing the price anytime soon. But Nesin thinks that eventually, they too will have to conform to the eternal trend of upward inflation.\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>“But for now,” he said, “we get to enjoy a 99 cent, 23 ounce behemoth of a refreshment.”\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2022 NPR. To see more, \u003ca href=\"https://www.npr.org\" target=\"_blank\" rel=\"noopener noreferrer\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Inflation+killed+the+%241+pizza+slice.+Long+live+the+99c+iced+tea&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13915543/as-inflation-gets-worse-the-99%c2%a2-iced-tea-persists","authors":["byline_arts_13915543"],"programs":["arts_13999"],"categories":["arts_1","arts_12276"],"tags":["arts_1297"],"affiliates":["arts_137"],"featImg":"arts_13915544","label":"source_arts_13915543"},"arts_13897410":{"type":"posts","id":"arts_13897410","meta":{"index":"posts_1591205157","site":"arts","id":"13897410","score":null,"sort":[1621526401000]},"guestAuthors":[],"slug":"taiwanese-food-texture-q-boba-love-boat","title":"An Ode to Q","publishDate":1621526401,"format":"aside","headTitle":"An Ode to Q | KQED","labelTerm":{},"content":"\u003cfigure id=\"attachment_13897434\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13897434\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/05/QQ_InArticle.jpg\" alt=\"A collage of Taiwanese foods (ba-wan, beef noodle soup, and boba milk tea) on a blue background.\" width=\"1920\" height=\"1277\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/QQ_InArticle.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/QQ_InArticle-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/QQ_InArticle-1020x678.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/QQ_InArticle-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/QQ_InArticle-768x511.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/QQ_InArticle-1536x1022.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>(Photos by ugurv/insjoy/bonchan/iStock; design by Rebecca Kao)\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003ci data-stringify-type=\"italic\">KQED’s \u003c/i>\u003c/em>Eating Taiwanese in the Bay\u003cem>\u003ci data-stringify-type=\"italic\"> is a \u003ca href=\"https://www.kqed.org/eatingtaiwanese\">series of stories\u003c/a> exploring Taiwanese food culture in all of its glorious, delicious complexity.\u003c/i>\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[dropcap]I[/dropcap]n 1994, after I returned from a study abroad program in Taiwan, the very first question my father asked wasn’t about the flight or what I’d learned in my language and culture classes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Did you meet any boys?” he asked, his expression hopeful.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I couldn’t blame him for asking. The six-week program—subsidized by the island government to increase awareness and support for Taiwan—was unofficially known as the “Love Boat.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">None of the hundreds of college students that summer—hailing from the United States, Canada and elsewhere in the Chinese diaspora—boarded a luxury ocean liner like the one from the television rom-com. Instead, the nickname referred to the relationships that blossomed in the steamy subtropical heat.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sneaking out past curfew with my newfound friends, we’d get late night snacks from the endless stalls at the Shilin Night Market, the country’s largest and most famed street food destination. Fish balls bobbing in steaming cauldrons of hot pot; tendons in big bowls of beef noodle soup; and grass jelly drinks, jiggly cubes that you chewed \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">while\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> you sipped.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside tag='eating-taiwanese' label='Eating Taiwanese']As the Communists came to power in 1949, my parents—then children—had fled with their families to the island. Later they would attend graduate school in the United States, where they would marry and settle down.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As much as my parents embraced the opportunities here, they hoped their children might retain a connection to what they’d left behind. The study tour, which began in 1967 and had its heyday during the 1990s, deployed potent political soft power, vital because Taiwan’s government\u003c/span>\u003cspan style=\"font-weight: 400\">—\u003c/span>\u003cspan style=\"font-weight: 400\">known officially as the Republic of China\u003c/span>\u003cspan style=\"font-weight: 400\">—\u003c/span>\u003cspan style=\"font-weight: 400\">lacked diplomatic recognition by most countries.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That summer, I learned why: During the Cold War, the United States favored the regime in Taiwan and didn’t formally recognize Beijing’s. When diplomatic relations opened with the Communists in 1979, the U.S severed ties with Taiwan, which China still views as one of its provinces.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Over the decades, tens of thousands of students have participated in the study tour, including celebrity chef Eddie Huang, who writes about it in his memoir, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Fresh Off the Boat. \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">Although I didn’t find romance, I left with lifelong friends and a lifelong love for the cuisine I encountered on my trip—especially the springy, bouncy yet gooey texture known as Q. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[pullquote size='large']“It’s food that fights back, that takes the energy of your bite and returns it to you.”[/pullquote]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The term Q is derived from the word k’iu in the Taiwanese Hokkien dialect for something wavy, curvy and bendy—say, in the shape of grilled squid. Q foods, both savory and sweet, often involve glutinous rice flour, yam flour, potato or corn starches. The texture has been compared to al dente pasta, gummy bears and marshmallows in Western cuisine, but to my mind, Q is even more liminal, with a this-and-that, here-and-there quality. Items exemplifying this texture are known as QQ—that is, very Q.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">A Culinary History of Taipei: Beyond Pork and Ponlai\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> by Steven Crook and Katy Hui-Wen Hung, Q foods are “more substantial than melt-in-the mouth and [have] a delectable chewiness without being gummy.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s food that fights back, that takes the energy of your bite and returns it to you. Q is nothing like the smooth, processed American foods that go down easy, eaten mindlessly: soft serve ice cream, huge cups of soda to guzzle at red lights or boneless Buffalo wings. With Q, you pay more attention—not only to prevent choking but because your delight in it makes you more mindful.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On humid nights in Taipei, steamy as the inside of a teakettle, I chomped into chewy balls of glutinous rice flour rolled in powdered peanuts and relished deep-fried fish balls on a stick. Just thinking about Q makes me crave it.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">During my summer in Taiwan, boba tea drinks—with the addictive Q of their tapioca pearls—hadn’t yet widely caught on, but would soon skyrocket in popularity before sweeping onto other shores, first in Asian enclaves and later in suburbia. Boba teas are now so popular that recent rumors of shortages due to shipping issues from Asia have led to collective bemoaning among fans. Those craving Q should consider its myriad forms available in the Bay Area.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Stir fried rice cakes with mustard greens and slivers of pork at China Bee \u003c/span>\u003cspan style=\"font-weight: 400\">in\u003c/span>\u003cspan style=\"font-weight: 400\"> San Mateo have been a favorite at our Love Boat reunions.\u003c/span> \u003cspan style=\"font-weight: 400\">Even though we’ve known each other more than half our lives, each time we meet it’s like no time has passed at all.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ba-wan is another beloved treat, a gigantic mochi meatball that is \u003c/span>\u003cspan style=\"font-weight: 400\">a traditional southern Taiwanese snack: a fistful of pork, bamboo shoots and mushrooms, surrounded by a chewy, gelatinous wrapper—often made with rice or tapioca flour, potato and corn starches—and doused in a tangy sauce made with ketchup, rice vinegar and soy sauce. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/Cafe-Taiwan-%E6%9E%97%E5%AE%B6%E8%90%AC%E5%B7%92%E8%B1%AC%E8%85%B3-Pleasanton-685514224889526/\">\u003cspan style=\"font-weight: 400\">Café Taiwan\u003c/span>\u003c/a> \u003cspan style=\"font-weight: 400\">in\u003c/span>\u003cspan style=\"font-weight: 400\"> Pleasanton offers a glistening version for takeout. While you’re there, also get the Hakka dumpling soup, which has the look of the Frog Lady’s eggs from \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">The Mandalorian\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">; Grogu surely would approve of its ooey, chewy goo.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/groups/taiwancafemilpitas\">\u003cspan style=\"font-weight: 400\">Taiwan Café\u003c/span>\u003c/a> \u003cspan style=\"font-weight: 400\">in \u003c/span>\u003cspan style=\"font-weight: 400\">Milpitas recently began shipping its frozen ba-wan, five spice rolls and wan luan pork hock (named for a rural eastern township known for its unctuous pork knuckles). You can also pick up these items and more on weekends via an ordering form through its \u003c/span>\u003ca href=\"https://www.facebook.com/groups/taiwancafemilpitas\">\u003cspan style=\"font-weight: 400\">Facebook group\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beef noodle soup is now considered Taiwan’s national dish—tender shank, tendons with a delicate Q texture, and broth punched up with ginger, star anise and red chilis. It arrived in the aftermath of WWII, the creation of former soldiers who became food vendors in a time marked by turmoil. Locals chafed against the Nationalist government, which violently cracked down on and imprisoned political dissidents. At the same time, in the military villages, an influx of newcomers from across the straits brought their taste for wheat-based noodles, soup dumplings and more.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">“Food was one of the first ways of bridging conflicting groups on the island,” notes Cathy Erway in her cookbook, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">The Food of Taiwan: Recipes from the Beautiful Island\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003cspan style=\"font-weight: 400\">Here in the Bay Area, \u003c/span>\u003ca href=\"https://liangsvillage.com/\">\u003cspan style=\"font-weight: 400\">Liang’s Village \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">in Cupertino makes a stellar beef noodle soup, with loads of tender yet springy tendon. \u003c/span>\u003ca href=\"https://mumumeals.com/\">\u003cspan style=\"font-weight: 400\">Mumu Meals\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">—founded last year by Bay Area brothers Jeffrey and Daniel Hsu—ships and delivers a frozen adaptation of their mother’s recipe. “We hope that someday, this dish is just as well known as Japanese ramen or Vietnamese pho,” Daniel Hsu says.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13897471\" class=\"wp-caption aligncenter\" style=\"max-width: 828px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13897471 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/05/tigersugar_vanessahua.jpg\" alt=\"A black sugar boba ice cream pop, streaked with caramel, against a leafy green backdrop.\" width=\"828\" height=\"830\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/tigersugar_vanessahua.jpg 828w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/tigersugar_vanessahua-800x802.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/tigersugar_vanessahua-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/tigersugar_vanessahua-768x770.jpg 768w\" sizes=\"(max-width: 828px) 100vw, 828px\">\u003cfigcaption class=\"wp-caption-text\">Q to the max: a black sugar boba ice cream pop. \u003ccite>(Vanessa Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">To finish off a meal, I’m a fan of \u003c/span>\u003cspan style=\"font-weight: 400\">black sugar boba milk ice cream bars, which went viral on Instagram and TikTok with their photogenic, psychedelic swirls. In late May of last year—the first time I’d ventured into a Ranch 99 since the lockdown began—I raced down the aisles, double-masked, frantically grabbing items as if I were in some kind of game show.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the freezer case, I picked up two boxes of Tiger Sugar bars—“brave as a tiger,” its motto proclaims—but had no inkling of their popularity until I got to the checkout and realized the woman in front of me was buying five. (The treat is also available at \u003c/span>\u003ca href=\"https://www.toasttab.com/tigersugarcupertino/v3/?mode=fulfillment\">\u003cspan style=\"font-weight: 400\">Tiger Sugar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, an outpost of the Taiwanese boba shop which opened last October \u003c/span>\u003cspan style=\"font-weight: 400\">in Cupertino.) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The bar itself was creamy, with the taste of whole milk, and not too sweet despite ribbons of caramel-y brown sugar, and the black boba tender—the epitome of Q—and not the frozen marbles that I feared. It was pure indulgence on a stick. As soon as I finished it, I wanted another; I wished I’d bought more boxes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A\u003c/span>\u003cspan style=\"font-weight: 400\">t that early stage of the pandemic, when our choices\u003c/span>\u003cspan style=\"font-weight: 400\">—\u003c/span>\u003cspan style=\"font-weight: 400\">and our reality\u003c/span>\u003cspan style=\"font-weight: 400\">—\u003c/span>\u003cspan style=\"font-weight: 400\">felt so constrained, certain fads spread across social media: sourdough bread, chickpea stew, and whatever else floated across our feed.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Some foods we tried once, but never ate again. Now as we haltingly emerge on the other side of it, my pulse still quickens for Q.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13897264\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/05/Taiwan.logobreak.greyish.jpg\" alt=\"\" width=\"800\" height=\"127\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/Taiwan.logobreak.greyish.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/Taiwan.logobreak.greyish-160x25.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/Taiwan.logobreak.greyish-768x122.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cspan style=\"font-weight: 400\">Vanessa Hua is a columnist for the \u003c/span>\u003c/em>\u003cspan style=\"font-weight: 400\">San Francisco Chronicle\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\"> and the author of \u003c/span>\u003c/em>\u003cspan style=\"font-weight: 400\">Deceit and Other Possibilities\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/em>\u003cspan style=\"font-weight: 400\">A River of Stars\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\"> and the forthcoming novel \u003c/span>\u003c/em>\u003cspan style=\"font-weight: 400\">Forbidden City\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A tribute to the springy, bouncy and gooey texture that characterizes so many Taiwanese foods.","status":"publish","parent":0,"modified":1705008349,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1545},"headData":{"title":"For Taiwanese Americans, There's No Better Texture Than Q | KQED","description":"A tribute to the springy, bouncy and gooey texture that characterizes so many Taiwanese foods.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","socialTitle":"For Taiwanese Americans, There's No Better Texture Than Q %%page%% %%sep%% KQED","socialDescription":"A tribute to the springy, bouncy and gooey texture that characterizes so many Taiwanese foods."},"source":"Food","sourceUrl":"https://www.kqed.org/arts/category/food","sticky":false,"nprByline":"Vanessa Hua","path":"/arts/13897410/taiwanese-food-texture-q-boba-love-boat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13897434\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13897434\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/05/QQ_InArticle.jpg\" alt=\"A collage of Taiwanese foods (ba-wan, beef noodle soup, and boba milk tea) on a blue background.\" width=\"1920\" height=\"1277\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/QQ_InArticle.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/QQ_InArticle-800x532.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/QQ_InArticle-1020x678.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/QQ_InArticle-160x106.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/QQ_InArticle-768x511.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/QQ_InArticle-1536x1022.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>(Photos by ugurv/insjoy/bonchan/iStock; design by Rebecca Kao)\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003ci data-stringify-type=\"italic\">KQED’s \u003c/i>\u003c/em>Eating Taiwanese in the Bay\u003cem>\u003ci data-stringify-type=\"italic\"> is a \u003ca href=\"https://www.kqed.org/eatingtaiwanese\">series of stories\u003c/a> exploring Taiwanese food culture in all of its glorious, delicious complexity.\u003c/i>\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">I\u003c/span>\u003c/p>\u003cp>n 1994, after I returned from a study abroad program in Taiwan, the very first question my father asked wasn’t about the flight or what I’d learned in my language and culture classes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Did you meet any boys?” he asked, his expression hopeful.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I couldn’t blame him for asking. The six-week program—subsidized by the island government to increase awareness and support for Taiwan—was unofficially known as the “Love Boat.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">None of the hundreds of college students that summer—hailing from the United States, Canada and elsewhere in the Chinese diaspora—boarded a luxury ocean liner like the one from the television rom-com. Instead, the nickname referred to the relationships that blossomed in the steamy subtropical heat.\u003c/span>\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>\u003cspan style=\"font-weight: 400\">Sneaking out past curfew with my newfound friends, we’d get late night snacks from the endless stalls at the Shilin Night Market, the country’s largest and most famed street food destination. Fish balls bobbing in steaming cauldrons of hot pot; tendons in big bowls of beef noodle soup; and grass jelly drinks, jiggly cubes that you chewed \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">while\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> you sipped.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"eating-taiwanese","label":"Eating Taiwanese "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>As the Communists came to power in 1949, my parents—then children—had fled with their families to the island. Later they would attend graduate school in the United States, where they would marry and settle down.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As much as my parents embraced the opportunities here, they hoped their children might retain a connection to what they’d left behind. The study tour, which began in 1967 and had its heyday during the 1990s, deployed potent political soft power, vital because Taiwan’s government\u003c/span>\u003cspan style=\"font-weight: 400\">—\u003c/span>\u003cspan style=\"font-weight: 400\">known officially as the Republic of China\u003c/span>\u003cspan style=\"font-weight: 400\">—\u003c/span>\u003cspan style=\"font-weight: 400\">lacked diplomatic recognition by most countries.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That summer, I learned why: During the Cold War, the United States favored the regime in Taiwan and didn’t formally recognize Beijing’s. When diplomatic relations opened with the Communists in 1979, the U.S severed ties with Taiwan, which China still views as one of its provinces.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Over the decades, tens of thousands of students have participated in the study tour, including celebrity chef Eddie Huang, who writes about it in his memoir, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Fresh Off the Boat. \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">Although I didn’t find romance, I left with lifelong friends and a lifelong love for the cuisine I encountered on my trip—especially the springy, bouncy yet gooey texture known as Q. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"“It’s food that fights back, that takes the energy of your bite and returns it to you.”","name":"pullquote","attributes":{"named":{"size":"large","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The term Q is derived from the word k’iu in the Taiwanese Hokkien dialect for something wavy, curvy and bendy—say, in the shape of grilled squid. Q foods, both savory and sweet, often involve glutinous rice flour, yam flour, potato or corn starches. The texture has been compared to al dente pasta, gummy bears and marshmallows in Western cuisine, but to my mind, Q is even more liminal, with a this-and-that, here-and-there quality. Items exemplifying this texture are known as QQ—that is, very Q.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">A Culinary History of Taipei: Beyond Pork and Ponlai\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> by Steven Crook and Katy Hui-Wen Hung, Q foods are “more substantial than melt-in-the mouth and [have] a delectable chewiness without being gummy.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s food that fights back, that takes the energy of your bite and returns it to you. Q is nothing like the smooth, processed American foods that go down easy, eaten mindlessly: soft serve ice cream, huge cups of soda to guzzle at red lights or boneless Buffalo wings. With Q, you pay more attention—not only to prevent choking but because your delight in it makes you more mindful.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On humid nights in Taipei, steamy as the inside of a teakettle, I chomped into chewy balls of glutinous rice flour rolled in powdered peanuts and relished deep-fried fish balls on a stick. Just thinking about Q makes me crave it.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">During my summer in Taiwan, boba tea drinks—with the addictive Q of their tapioca pearls—hadn’t yet widely caught on, but would soon skyrocket in popularity before sweeping onto other shores, first in Asian enclaves and later in suburbia. Boba teas are now so popular that recent rumors of shortages due to shipping issues from Asia have led to collective bemoaning among fans. Those craving Q should consider its myriad forms available in the Bay Area.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Stir fried rice cakes with mustard greens and slivers of pork at China Bee \u003c/span>\u003cspan style=\"font-weight: 400\">in\u003c/span>\u003cspan style=\"font-weight: 400\"> San Mateo have been a favorite at our Love Boat reunions.\u003c/span> \u003cspan style=\"font-weight: 400\">Even though we’ve known each other more than half our lives, each time we meet it’s like no time has passed at all.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ba-wan is another beloved treat, a gigantic mochi meatball that is \u003c/span>\u003cspan style=\"font-weight: 400\">a traditional southern Taiwanese snack: a fistful of pork, bamboo shoots and mushrooms, surrounded by a chewy, gelatinous wrapper—often made with rice or tapioca flour, potato and corn starches—and doused in a tangy sauce made with ketchup, rice vinegar and soy sauce. \u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/Cafe-Taiwan-%E6%9E%97%E5%AE%B6%E8%90%AC%E5%B7%92%E8%B1%AC%E8%85%B3-Pleasanton-685514224889526/\">\u003cspan style=\"font-weight: 400\">Café Taiwan\u003c/span>\u003c/a> \u003cspan style=\"font-weight: 400\">in\u003c/span>\u003cspan style=\"font-weight: 400\"> Pleasanton offers a glistening version for takeout. While you’re there, also get the Hakka dumpling soup, which has the look of the Frog Lady’s eggs from \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">The Mandalorian\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">; Grogu surely would approve of its ooey, chewy goo.\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/groups/taiwancafemilpitas\">\u003cspan style=\"font-weight: 400\">Taiwan Café\u003c/span>\u003c/a> \u003cspan style=\"font-weight: 400\">in \u003c/span>\u003cspan style=\"font-weight: 400\">Milpitas recently began shipping its frozen ba-wan, five spice rolls and wan luan pork hock (named for a rural eastern township known for its unctuous pork knuckles). You can also pick up these items and more on weekends via an ordering form through its \u003c/span>\u003ca href=\"https://www.facebook.com/groups/taiwancafemilpitas\">\u003cspan style=\"font-weight: 400\">Facebook group\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Beef noodle soup is now considered Taiwan’s national dish—tender shank, tendons with a delicate Q texture, and broth punched up with ginger, star anise and red chilis. It arrived in the aftermath of WWII, the creation of former soldiers who became food vendors in a time marked by turmoil. Locals chafed against the Nationalist government, which violently cracked down on and imprisoned political dissidents. At the same time, in the military villages, an influx of newcomers from across the straits brought their taste for wheat-based noodles, soup dumplings and more.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\"> \u003c/span>\u003cspan style=\"font-weight: 400\">“Food was one of the first ways of bridging conflicting groups on the island,” notes Cathy Erway in her cookbook, \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">The Food of Taiwan: Recipes from the Beautiful Island\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">. \u003c/span>\u003cspan style=\"font-weight: 400\">Here in the Bay Area, \u003c/span>\u003ca href=\"https://liangsvillage.com/\">\u003cspan style=\"font-weight: 400\">Liang’s Village \u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">in Cupertino makes a stellar beef noodle soup, with loads of tender yet springy tendon. \u003c/span>\u003ca href=\"https://mumumeals.com/\">\u003cspan style=\"font-weight: 400\">Mumu Meals\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">—founded last year by Bay Area brothers Jeffrey and Daniel Hsu—ships and delivers a frozen adaptation of their mother’s recipe. “We hope that someday, this dish is just as well known as Japanese ramen or Vietnamese pho,” Daniel Hsu says.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_13897471\" class=\"wp-caption aligncenter\" style=\"max-width: 828px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13897471 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/05/tigersugar_vanessahua.jpg\" alt=\"A black sugar boba ice cream pop, streaked with caramel, against a leafy green backdrop.\" width=\"828\" height=\"830\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/tigersugar_vanessahua.jpg 828w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/tigersugar_vanessahua-800x802.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/tigersugar_vanessahua-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/tigersugar_vanessahua-768x770.jpg 768w\" sizes=\"(max-width: 828px) 100vw, 828px\">\u003cfigcaption class=\"wp-caption-text\">Q to the max: a black sugar boba ice cream pop. \u003ccite>(Vanessa Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">To finish off a meal, I’m a fan of \u003c/span>\u003cspan style=\"font-weight: 400\">black sugar boba milk ice cream bars, which went viral on Instagram and TikTok with their photogenic, psychedelic swirls. In late May of last year—the first time I’d ventured into a Ranch 99 since the lockdown began—I raced down the aisles, double-masked, frantically grabbing items as if I were in some kind of game show.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">At the freezer case, I picked up two boxes of Tiger Sugar bars—“brave as a tiger,” its motto proclaims—but had no inkling of their popularity until I got to the checkout and realized the woman in front of me was buying five. (The treat is also available at \u003c/span>\u003ca href=\"https://www.toasttab.com/tigersugarcupertino/v3/?mode=fulfillment\">\u003cspan style=\"font-weight: 400\">Tiger Sugar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, an outpost of the Taiwanese boba shop which opened last October \u003c/span>\u003cspan style=\"font-weight: 400\">in Cupertino.) \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The bar itself was creamy, with the taste of whole milk, and not too sweet despite ribbons of caramel-y brown sugar, and the black boba tender—the epitome of Q—and not the frozen marbles that I feared. It was pure indulgence on a stick. As soon as I finished it, I wanted another; I wished I’d bought more boxes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A\u003c/span>\u003cspan style=\"font-weight: 400\">t that early stage of the pandemic, when our choices\u003c/span>\u003cspan style=\"font-weight: 400\">—\u003c/span>\u003cspan style=\"font-weight: 400\">and our reality\u003c/span>\u003cspan style=\"font-weight: 400\">—\u003c/span>\u003cspan style=\"font-weight: 400\">felt so constrained, certain fads spread across social media: sourdough bread, chickpea stew, and whatever else floated across our feed.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Some foods we tried once, but never ate again. Now as we haltingly emerge on the other side of it, my pulse still quickens for Q.\u003c/span>\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13897264\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2021/05/Taiwan.logobreak.greyish.jpg\" alt=\"\" width=\"800\" height=\"127\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/Taiwan.logobreak.greyish.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/Taiwan.logobreak.greyish-160x25.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/05/Taiwan.logobreak.greyish-768x122.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\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>\u003cem>\u003cspan style=\"font-weight: 400\">Vanessa Hua is a columnist for the \u003c/span>\u003c/em>\u003cspan style=\"font-weight: 400\">San Francisco Chronicle\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\"> and the author of \u003c/span>\u003c/em>\u003cspan style=\"font-weight: 400\">Deceit and Other Possibilities\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003c/em>\u003cspan style=\"font-weight: 400\">A River of Stars\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\"> and the forthcoming novel \u003c/span>\u003c/em>\u003cspan style=\"font-weight: 400\">Forbidden City\u003c/span>\u003cem>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/arts/13897410/taiwanese-food-texture-q-boba-love-boat","authors":["byline_arts_13897410"],"programs":["arts_13999"],"categories":["arts_1","arts_12276"],"tags":["arts_14125","arts_14423","arts_14406","arts_14375","arts_10278","arts_14425","arts_11460","arts_14396"],"featImg":"arts_13897431","label":"source_arts_13897410"}},"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. 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