Lila Volkas is a Berkeley based Holistic Nutritionist, food writer and illustrator. She received her Nutritional Consulting Certification from Bauman College and offers clients individualized nutritional support. As an illustrator she creates hand drawn and digitally colored illustrations that whimsically capture the essence of her subjects and are easily digested by readers. Much of her inspiration comes from her undeniable love for vegetables, as well her knack for anthropomorphizing what's on her plate. Lila has had several pieces published in KQED’s Bay Area Bites as well as in Edible East Bay Magazine. For more of a taste of Lila's offering, check out her website lilavolkas.com
By Lila Volkas
Burning Man Food Tips: Nutritious Snacks for the Playa
What Do Friendly Fungi Have To Offer You? An Exploration of the Functional and Culinary Uses of Mushrooms
What Do Friendly Fungi Have To Offer You? An Exploration of the Functional and Culinary Uses of Mushrooms
Buzzy Beverages: 3 Ancient Libations To Take The Edge Off Modern Times
Buzzy Beverages: 3 Ancient Libations To Take The Edge Off Modern Times
Sweet Potato - The Super Tuber!
Sweet Potato - The Super Tuber!
Touché Tooth Fairy: An Illustrated Guide to Food-Based and Holistic Oral Health
Touché Tooth Fairy: An Illustrated Guide to Food-Based and Holistic Oral Health
VooDoo Soup, WeScream and Shabbat Dinner- A Week Eating at Burning Man
VooDoo Soup, WeScream and Shabbat Dinner- A Week Eating at Burning Man
Watermelon Girl Explores Summer Fruit Through Traditional Chinese Medicine
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"disqusTitle": "Burning Man Food Tips: Nutritious Snacks for the Playa",
"title": "Burning Man Food Tips: Nutritious Snacks for the Playa",
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"content": "\u003cp>I curiously open the lid of my blender and peer inside as a plume of green dust suddenly floats into my face and fills my nostrils, leading to an uncontrollable coughing fit. Dang! The dehydrated kale, chard and nettle leaf I made into a powder is meant to enter my mouth, not my nose, so I hurriedly replace the lid to save these valuable nutrients for the desert.\u003c/p>\n\u003cp>I have been cooking up some new culinary creations as I prepare for my fourth year attending \u003ca href=\"https://burningman.org/\">Burning Man\u003c/a>, the annual weeklong art festival in Black Rock Desert, Nevada. I am taking my pre-playa preparation to a whole new level, inspired by what I am learning at \u003ca href=\"https://www.baumancollege.org/programs/?gclid=EAIaIQobChMI1_f19-Lp1QIVBJR-Ch119AvFEAAYASAAEgJSPPD_BwE\">Bauman College\u003c/a> in Berkeley as I near the end of my studies to become a Holistic Nutritionist. In the last year I have also embarked on a journey to address some of my own chronic health issues and have found immense healing from eating in an intentional way and uncovering my triggering allergenic foods. There is no way I am going to let my new diet put a damper on my burn, so I have been spending extra time in the kitchen doing more holistic food preparation. (And I love a good food challenge, so bring it on.)\u003c/p>\n\u003cp>My sustenance in past years at Burning Man, like many people, has centered on peanut butter, trail mix and granola bars, which just won't fly anymore. I will be toting more greens, quality fat and protein and nutrient density in my 2010 Toyota Prius to this year’s burn.\u003c/p>\n\u003cp>\u003cstrong>I offer the following food tips and recipes\u003c/strong>, hoping others can benefit from my (slightly over the top) enthusiasm about healthy food and enjoy a more nutritious burn.\u003c/p>\n\u003cfigure id=\"attachment_120086\" class=\"wp-caption aligncenter\" style=\"max-width: 2360px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/bm2-1.jpg\" alt=\"Nutritious snacks for Burning Man\" width=\"2360\" height=\"1529\" class=\"size-full wp-image-120086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1.jpg 2360w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-520x337.jpg 520w\" sizes=\"(max-width: 2360px) 100vw, 2360px\">\u003cfigcaption class=\"wp-caption-text\">Nutritious snacks for Burning Man \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Seaweed\u003c/h2>\n\u003cp>Seaweed is cooling to the body, so it’s perfect for the hot desert climate. Eating seaweed is a great way to boost your nutrition at Burning Man since small servings can pack a nutritious punch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It is likely you will find yourself dripping in sweat at a disco daytime dance party, so seaweed can help you replenish the minerals that were lost in perspiration. Sea vegetables happen to be high in minerals like magnesium, potassium, calcium, manganese, B vitamins and folate.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nBring sheets of \u003ca href=\"https://en.wikipedia.org/wiki/Nori\">nori\u003c/a> seaweed and use them like tortillas for wraps. Sprinkle some salt and olive oil on cut up nori sheets as a “chip” alternative.\u003c/p>\n\u003cp>Get some \u003ca href=\"https://en.wikipedia.org/wiki/Palmaria_palmata\">dulse\u003c/a> flakes and sprinkle them on all your meals. Try adding \u003ca href=\"https://en.wikipedia.org/wiki/Chlorella\">chlorella\u003c/a> or \u003ca href=\"https://en.wikipedia.org/wiki/Spirulina_(dietary_supplement)\">spirulina\u003c/a> powder and some lemon juice to your coconut water for a nutrient dense refreshing beverage.\u003c/p>\n\u003ch2>Sardines\u003c/h2>\n\u003cp>Sardines are a playa power food. These fish are high in Omega-3 essential fatty acids which can help support the nervous system, brain function and mood. Sardines can also help reduce inflammation and nourish dry desert eyes and skin.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nTake 1 can of sardines, 1/2 avocado, 1/2 tsp lemon juice and some salt and pepper and mash them all together. Enjoy with some greens in nori wrap, tortilla or on a cracker.\u003c/p>\n\u003ch2>Chia Seeds\u003c/h2>\n\u003cp>These small seeds expand in liquid and are another excellent source of plant-based Omega-3 essential fatty acids. Chia seeds are also chock full of fabulous fiber which helps keep your stools healthy and regular. Making sure you are supporting your elimination pathways at Burning Man is super important! (especially when you may be putting some not-so-super-substances in your body) Get that sh*t outta there with some fiber and hydration.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nAdd a teaspoon of chia seeds to your coconut water, wait 15 minutes for them to expand and enjoy a hydrating beverage.\u003c/p>\n\u003cp>Make an easy chia pudding in a jar by combining a 1/4 cup chia seeds, 1 cup nut milk, 1/4 tsp cinnamon, 1 tbsp maple syrup and a splash of vanilla. Shake the jar vigorously and store in your cooler overnight for a delicious easy breakfast in the morning.\u003c/p>\n\u003ch2>DIY Electrolyte Beverage\u003c/h2>\n\u003cp>Your body has enough to worry about in the desert without dealing with the artificial dyes and fructose syrup in Gatorade. Make your own healthy electrolyte beverage to replenish those lost minerals.\u003c/p>\n\u003cp>\u003cstrong>How to make it:\u003c/strong>\u003cbr>\n1 quart of water, 1/4 tsp Himalayan salt, 1 tbsp maple syrup and juice from 1/2 a lemon. You can also try making it with herbal tea.\u003c/p>\n\u003ch3>Other Foods that Take a Little Bit More Pre-Playa Effort\u003c/h3>\n\u003ch2>DIY Green Powder\u003c/h2>\n\u003cp>Leafy greens are the holy grail of nutrition. We may be sick of hearing about the mega-hyped vegetable of the millennia, kale. But the rumors are true, this cruciferous queen is rich in vitamin K, A and C and will deeply nourish your cells to get you ready for more dancing. Making your own green powder is not only cheaper, but a great way to avoid ingredients that you may be sensitive to.\u003c/p>\n\u003cp>\u003cstrong>How to make it in a dehydrator:\u003c/strong>\u003cbr>\nDehydrate your choice of leafy greens such as chard, kale, collards and beet greens, for 10 hours at 125F or until they are crispy. I also like to include a 1/4 cup of dried nettles for their mineral boost. Pack the dried greens in your high speed blender (in a \u003ca href=\"https://www.vitamix.com/us/en_us/?cid=07-0063&coupon=07-0063&gclid=EAIaIQobChMIyq6hkObp1QIVWZ7ACh1N5QDDEAAYASAAEgKrDPD_BwE&gclsrc=aw.ds\">Vitamix\u003c/a>, if you have it) and blend on high for 3 minutes until it becomes powder. If the powder is still a bit chunky, transfer contents to a coffee grinder and blend until it reaches your desired texture.\u003c/p>\n\u003cp>\u003cstrong>How to eat it:\u003c/strong>\u003cbr>\nSprinkle 1 tsp-2 tbsp on any dish you eat on the playa from cup of noodles, to lentils. Mix a teaspoon in with your can of coconut water and lemon. (Note: this does taste quite green.)\u003c/p>\n\u003ch2>DIY Dehydrated Jerky\u003c/h2>\n\u003cp>I always make my own jerky because I can’t eat black pepper (I know, right, how do I eat anything ever?!) which is found in most jerkies (and basically everything else). Jerky using organic and pasture-raised meat is a great on-the-go protein to fuel you biking into the dawn. This is a link to a more elaborate \u003ca href=\"http://www.backcountrypaleo.com/gobble-up-some-turkey-jerky/\">recipe\u003c/a>.\u003c/p>\n\u003ch2>Raw Balls\u003c/h2>\n\u003cp>A blend of dried fruit and nuts or seeds of some kind is my alternative to a granola bar or dessert. I like this \u003ca href=\"http://www.leefromamerica.com/blog/2017/3/14/coconut-fat-balls\">recipe\u003c/a> using nuts and seeds or if you are nut/seed free (like me!) see recipe below:\u003c/p>\n\u003cp>\u003cem>Yield: 20, 1 inch balls\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup \u003ca href=\"https://www.glutenfreeliving.com/blog/what-is-tigernut-flour/\">tigernut flour\u003c/a>\u003c/li>\n\u003cli>6 pitted dates\u003c/li>\n\u003cli>2 tsp lime zest\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1/4 cup melted coconut oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1/4 tsp cinnamon\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a food processor and blend until dough forms. Roll into small balls and store in a container.\u003c/p>\n\u003cul>\n\u003ch3>My favorite East Bay grocery stores to get my playa ingredients:\u003c/h3>\n\u003cli>\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.montereymarket.com/index.htm\">Monterey Market\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://naturalgrocery.com/\">Berkeley or El Cerrito Natural Foods\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a> (for their 50 pack of organic nori!)\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Disclaimer:\u003c/strong>\u003cbr>\n\u003cem>I hope you have a fabulous Burn and practice some magical self-care and nourishment. The information above should not be used to diagnose, treat, prevent or cure any disease or condition. All presented information is based on my opinion.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Sources:\u003c/strong>\n\u003cli>\u003ca href=\"https://www.amazon.com/Prescription-Nutritional-Healing-Fifth-Supplements/dp/1583334009\">Prescription for Nutritional Healing\u003c/a> by Phyllis A Balch\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\">The Encyclopedia of Healing Foods\u003c/a> by Michael Murray\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Headed to Burning Man? Here are some healthy food tips and recipes to nourish your body for a fabulous time on the playa.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I curiously open the lid of my blender and peer inside as a plume of green dust suddenly floats into my face and fills my nostrils, leading to an uncontrollable coughing fit. Dang! The dehydrated kale, chard and nettle leaf I made into a powder is meant to enter my mouth, not my nose, so I hurriedly replace the lid to save these valuable nutrients for the desert.\u003c/p>\n\u003cp>I have been cooking up some new culinary creations as I prepare for my fourth year attending \u003ca href=\"https://burningman.org/\">Burning Man\u003c/a>, the annual weeklong art festival in Black Rock Desert, Nevada. I am taking my pre-playa preparation to a whole new level, inspired by what I am learning at \u003ca href=\"https://www.baumancollege.org/programs/?gclid=EAIaIQobChMI1_f19-Lp1QIVBJR-Ch119AvFEAAYASAAEgJSPPD_BwE\">Bauman College\u003c/a> in Berkeley as I near the end of my studies to become a Holistic Nutritionist. In the last year I have also embarked on a journey to address some of my own chronic health issues and have found immense healing from eating in an intentional way and uncovering my triggering allergenic foods. There is no way I am going to let my new diet put a damper on my burn, so I have been spending extra time in the kitchen doing more holistic food preparation. (And I love a good food challenge, so bring it on.)\u003c/p>\n\u003cp>My sustenance in past years at Burning Man, like many people, has centered on peanut butter, trail mix and granola bars, which just won't fly anymore. I will be toting more greens, quality fat and protein and nutrient density in my 2010 Toyota Prius to this year’s burn.\u003c/p>\n\u003cp>\u003cstrong>I offer the following food tips and recipes\u003c/strong>, hoping others can benefit from my (slightly over the top) enthusiasm about healthy food and enjoy a more nutritious burn.\u003c/p>\n\u003cfigure id=\"attachment_120086\" class=\"wp-caption aligncenter\" style=\"max-width: 2360px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/bm2-1.jpg\" alt=\"Nutritious snacks for Burning Man\" width=\"2360\" height=\"1529\" class=\"size-full wp-image-120086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1.jpg 2360w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-520x337.jpg 520w\" sizes=\"(max-width: 2360px) 100vw, 2360px\">\u003cfigcaption class=\"wp-caption-text\">Nutritious snacks for Burning Man \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Seaweed\u003c/h2>\n\u003cp>Seaweed is cooling to the body, so it’s perfect for the hot desert climate. Eating seaweed is a great way to boost your nutrition at Burning Man since small servings can pack a nutritious punch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It is likely you will find yourself dripping in sweat at a disco daytime dance party, so seaweed can help you replenish the minerals that were lost in perspiration. Sea vegetables happen to be high in minerals like magnesium, potassium, calcium, manganese, B vitamins and folate.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nBring sheets of \u003ca href=\"https://en.wikipedia.org/wiki/Nori\">nori\u003c/a> seaweed and use them like tortillas for wraps. Sprinkle some salt and olive oil on cut up nori sheets as a “chip” alternative.\u003c/p>\n\u003cp>Get some \u003ca href=\"https://en.wikipedia.org/wiki/Palmaria_palmata\">dulse\u003c/a> flakes and sprinkle them on all your meals. Try adding \u003ca href=\"https://en.wikipedia.org/wiki/Chlorella\">chlorella\u003c/a> or \u003ca href=\"https://en.wikipedia.org/wiki/Spirulina_(dietary_supplement)\">spirulina\u003c/a> powder and some lemon juice to your coconut water for a nutrient dense refreshing beverage.\u003c/p>\n\u003ch2>Sardines\u003c/h2>\n\u003cp>Sardines are a playa power food. These fish are high in Omega-3 essential fatty acids which can help support the nervous system, brain function and mood. Sardines can also help reduce inflammation and nourish dry desert eyes and skin.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nTake 1 can of sardines, 1/2 avocado, 1/2 tsp lemon juice and some salt and pepper and mash them all together. Enjoy with some greens in nori wrap, tortilla or on a cracker.\u003c/p>\n\u003ch2>Chia Seeds\u003c/h2>\n\u003cp>These small seeds expand in liquid and are another excellent source of plant-based Omega-3 essential fatty acids. Chia seeds are also chock full of fabulous fiber which helps keep your stools healthy and regular. Making sure you are supporting your elimination pathways at Burning Man is super important! (especially when you may be putting some not-so-super-substances in your body) Get that sh*t outta there with some fiber and hydration.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nAdd a teaspoon of chia seeds to your coconut water, wait 15 minutes for them to expand and enjoy a hydrating beverage.\u003c/p>\n\u003cp>Make an easy chia pudding in a jar by combining a 1/4 cup chia seeds, 1 cup nut milk, 1/4 tsp cinnamon, 1 tbsp maple syrup and a splash of vanilla. Shake the jar vigorously and store in your cooler overnight for a delicious easy breakfast in the morning.\u003c/p>\n\u003ch2>DIY Electrolyte Beverage\u003c/h2>\n\u003cp>Your body has enough to worry about in the desert without dealing with the artificial dyes and fructose syrup in Gatorade. Make your own healthy electrolyte beverage to replenish those lost minerals.\u003c/p>\n\u003cp>\u003cstrong>How to make it:\u003c/strong>\u003cbr>\n1 quart of water, 1/4 tsp Himalayan salt, 1 tbsp maple syrup and juice from 1/2 a lemon. You can also try making it with herbal tea.\u003c/p>\n\u003ch3>Other Foods that Take a Little Bit More Pre-Playa Effort\u003c/h3>\n\u003ch2>DIY Green Powder\u003c/h2>\n\u003cp>Leafy greens are the holy grail of nutrition. We may be sick of hearing about the mega-hyped vegetable of the millennia, kale. But the rumors are true, this cruciferous queen is rich in vitamin K, A and C and will deeply nourish your cells to get you ready for more dancing. Making your own green powder is not only cheaper, but a great way to avoid ingredients that you may be sensitive to.\u003c/p>\n\u003cp>\u003cstrong>How to make it in a dehydrator:\u003c/strong>\u003cbr>\nDehydrate your choice of leafy greens such as chard, kale, collards and beet greens, for 10 hours at 125F or until they are crispy. I also like to include a 1/4 cup of dried nettles for their mineral boost. Pack the dried greens in your high speed blender (in a \u003ca href=\"https://www.vitamix.com/us/en_us/?cid=07-0063&coupon=07-0063&gclid=EAIaIQobChMIyq6hkObp1QIVWZ7ACh1N5QDDEAAYASAAEgKrDPD_BwE&gclsrc=aw.ds\">Vitamix\u003c/a>, if you have it) and blend on high for 3 minutes until it becomes powder. If the powder is still a bit chunky, transfer contents to a coffee grinder and blend until it reaches your desired texture.\u003c/p>\n\u003cp>\u003cstrong>How to eat it:\u003c/strong>\u003cbr>\nSprinkle 1 tsp-2 tbsp on any dish you eat on the playa from cup of noodles, to lentils. Mix a teaspoon in with your can of coconut water and lemon. (Note: this does taste quite green.)\u003c/p>\n\u003ch2>DIY Dehydrated Jerky\u003c/h2>\n\u003cp>I always make my own jerky because I can’t eat black pepper (I know, right, how do I eat anything ever?!) which is found in most jerkies (and basically everything else). Jerky using organic and pasture-raised meat is a great on-the-go protein to fuel you biking into the dawn. This is a link to a more elaborate \u003ca href=\"http://www.backcountrypaleo.com/gobble-up-some-turkey-jerky/\">recipe\u003c/a>.\u003c/p>\n\u003ch2>Raw Balls\u003c/h2>\n\u003cp>A blend of dried fruit and nuts or seeds of some kind is my alternative to a granola bar or dessert. I like this \u003ca href=\"http://www.leefromamerica.com/blog/2017/3/14/coconut-fat-balls\">recipe\u003c/a> using nuts and seeds or if you are nut/seed free (like me!) see recipe below:\u003c/p>\n\u003cp>\u003cem>Yield: 20, 1 inch balls\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup \u003ca href=\"https://www.glutenfreeliving.com/blog/what-is-tigernut-flour/\">tigernut flour\u003c/a>\u003c/li>\n\u003cli>6 pitted dates\u003c/li>\n\u003cli>2 tsp lime zest\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1/4 cup melted coconut oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1/4 tsp cinnamon\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a food processor and blend until dough forms. Roll into small balls and store in a container.\u003c/p>\n\u003cul>\n\u003ch3>My favorite East Bay grocery stores to get my playa ingredients:\u003c/h3>\n\u003cli>\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.montereymarket.com/index.htm\">Monterey Market\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://naturalgrocery.com/\">Berkeley or El Cerrito Natural Foods\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a> (for their 50 pack of organic nori!)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Disclaimer:\u003c/strong>\u003cbr>\n\u003cem>I hope you have a fabulous Burn and practice some magical self-care and nourishment. The information above should not be used to diagnose, treat, prevent or cure any disease or condition. All presented information is based on my opinion.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Sources:\u003c/strong>\n\u003cli>\u003ca href=\"https://www.amazon.com/Prescription-Nutritional-Healing-Fifth-Supplements/dp/1583334009\">Prescription for Nutritional Healing\u003c/a> by Phyllis A Balch\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\">The Encyclopedia of Healing Foods\u003c/a> by Michael Murray\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What Do Friendly Fungi Have To Offer You? An Exploration of the Functional and Culinary Uses of Mushrooms",
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"content": "\u003cp>“What are mushrooms doing in my coffee?” I wonder as I sit in my Holistic Nutrition class looking at the beverage I grabbed from Whole Foods to satisfy my caffeine craving earlier this morning. I was half asleep when I plucked the first bottle I saw that said “cold brew” from the seemingly never-ending wall of drinks in the refrigerated section. It is only later that I realized I picked up \u003ca href=\"http://rebbl.co/\">REBBL’s\u003c/a>, Reishi Mushroom cold brew coffee. The drink had the familiar deep taste of coffee with earthy notes and some creamy sweetness, but the most intriguing element was that I was drinking fungi! I love trying different food concoctions, but what’s with the mushrooms? Is this a thing? My thirst was quenched, but my curiosity was peaked. I looked on REBBL’s website and found that they describe the reishi mushrooms as an “adaptogen” that “decreases the flood of stress hormones into the body.” Hmm, that sounds too good to be true.\u003c/p>\n\u003cp>I reached out to Rivkah Khanin, a Bay Area mushroom enthusiast who forages her own mushrooms and cooks up many culinary creations with fungi. I was interested in learning more about the royal kingdom of fungi and how I could incorporate them in more than just my coffee.\u003c/p>\n\u003cp>\u003cstrong>How did you get into mushrooms?\u003c/strong>\u003c/p>\n\u003cp>My whole family is from Russia and I have very vivid memories of going mushroom hunting as a kid. Five years ago I tapped back into that passion when I started working at a farmers’ market mushroom stand in Baltimore, that’s when my obsession with fungi really flourished.\u003c/p>\n\u003cp>Actually, mushrooms are a big reason why I moved to the Bay Area. There is so much more community around fungi here and a longer foraging season.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How long have humans been using mushrooms?\u003c/strong>\u003c/p>\n\u003cp>Mushrooms have been used for thousands of years around the world in traditional Chinese medicine, Russia and even \u003ca href=\"https://en.wikipedia.org/wiki/%C3%96tzi\">Otzi\u003c/a>, the iceman who lived in 3,300 BCE was found to have two different types of medicinal mushrooms on him when he was discovered. So humans have used mushrooms for quite a long time as food, medicine, tinder and even paper.\u003c/p>\n\u003cp>Yeasts are single-celled fungi, so thanks to fungi we have fermentation! Humans have been fermenting food for thousands of years, and we wouldn't have bread, wine, beer, cheese, etc. without fungi.\u003c/p>\n\u003cp>Comparatively, mycology as a field is fairly new and it wasn’t until a few hundred years ago that people differentiated mushrooms from plants.\u003c/p>\n\u003cp>\u003cstrong>How are mushrooms different from plants?\u003c/strong>\u003c/p>\n\u003cp>On a cellular level, mushrooms are more similar to animals than they are to plants. They have a dense protein-like substance in their cell walls called \u003cem>chitin\u003c/em> that is also found in arthropods and mollusks.\u003c/p>\n\u003cp>Fungi don't have cellulose in their cell walls like plants do and have a different way of getting energy. Mushrooms have evolved to have symbiotic relationships with plants since fungi are not capable of photosynthesis. Fungi act as a decomposer and break down decaying matter, transforming nutrients for plants to take up through their roots. Meanwhile, plants utilize photosynthesis and make carbohydrates that nourish the fungi.\u003c/p>\n\u003cp>\"Mushroom\" and \"fungi\" can be used interchangeably, but to be clear, a fungus is the whole organism and a mushroom is just the fruiting body of the organism. Just like the apple of a tree. Most of the organism is underground as mycelium, a web-like hyphal network of nutrient and information exchange.\u003c/p>\n\u003cp>Mushrooms definitely have their own kingdom for a reason.\u003c/p>\n\u003cfigure id=\"attachment_117820\" class=\"wp-caption aligncenter\" style=\"max-width: 2765px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/mushroom2_edited-1.jpg\" alt=\"Illustrated mushrooms\" width=\"2765\" height=\"1743\" class=\"size-full wp-image-117820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1.jpg 2765w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-520x328.jpg 520w\" sizes=\"(max-width: 2765px) 100vw, 2765px\">\u003cfigcaption class=\"wp-caption-text\">Illustrated mushrooms \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some of the most popular mushrooms?\u003c/strong>\u003c/p>\n\u003cp>I’d say Reishi (\u003cem>Ganoderma lucidum\u003c/em>), Turkey Tail (\u003cem>Trametes versicolor\u003c/em>), Shiitake (\u003cem>Lentinula edodes\u003c/em>), Oyster (\u003cem>Pleurotus ostreatus\u003c/em>), Chaga (Inonotus obliquus), Lion’s Mayne (\u003cem>Hericium erinaceus\u003c/em>) and there are so many more.\u003c/p>\n\u003cp>Marketing for mushrooms is a big determining factor as to how the public sees them. They are being touted as these new “super foods” and are increasingly found in supplements, beverages and smoothies. A lot is left unaddressed around the preparation and sustainability of using some of these fungi. For example \u003ca href=\"http://michaelvertolli.blogspot.com/2013/09/chaga-and-wild-harvesting-dilemma.html\">Chaga\u003c/a>, is a parasitic mushroom that only grows on birch trees and it is over-harvested and killing acres of forest in places like Russia.\u003c/p>\n\u003cp>I am really happy that mushrooms are getting more into popular consciousness and are being used medicinally. I just want to make sure people are informed consumers and that they also keep in mind sustainability in their choice of mushrooms.\u003c/p>\n\u003cp>\u003cstrong>What are some health benefits of mushrooms?\u003c/strong>\u003c/p>\n\u003cp>Some mushrooms have adaptogenic qualities that help the body maintain balance and adapt to stress. They can also nourish the adrenal glands, stimulate the immune system and have been studied to support treatment for certain types of cancers.\u003c/p>\n\u003cp>Reishi, is probably the most researched medicinal mushroom and is very popular in traditional Chinese medicine for its therapeutic effects.\u003c/p>\n\u003cp>I make my own \u003ca href=\"https://blog.mountainroseherbs.com/mushroom-double-extraction\">double extractions\u003c/a> of reishi and take it medicinally when I feel like I’m starting to get sick. I think that in addition to the ones that are considered “medicinal,” even mushrooms that are considered “gourmet” have a ton of beneficial properties.\u003c/p>\n\u003cp>Renowned fungi experts, \u003ca href=\"http://www.christopherhobbs.com/library/featured-articles/mushroom-articles/\">Christopher Hobbs\u003c/a> and \u003ca href=\"https://www.ted.com/speakers/paul_stamets\">Paul Stamets\u003c/a> have great resources for using different mushrooms for healing.\u003c/p>\n\u003cp>\u003cstrong>What are some of the best ways to prepare mushrooms?\u003c/strong>\u003c/p>\n\u003cp>It’s super important to cook mushrooms! They need heat to break down the \u003ca href=\"https://en.wikipedia.org/wiki/Chitin\" target=\"_blank\">\u003cem>chitin\u003c/em>\u003c/a> so we can access the \u003ca href=\"https://en.wikipedia.org/wiki/Beta-glucan\" target=\"_blank\">beta-glucans\u003c/a>, which are the immune boosting properties in mushrooms for humans.\u003c/p>\n\u003cp>A common misconception that has been over-generalized from the plant world to the mushroom world is that eating mushrooms raw is better for you. That’s not the case because they are actually really difficult to digest raw, and in some cases toxic.\u003c/p>\n\u003cp>Between you and me I’d like to see less raw slices of button mushrooms in salad bars.\u003c/p>\n\u003cp>Another way to consume mushrooms is through making a double extraction, which uses alcohol and water to draw out the beneficial elements of the mushrooms. (you can find out how to make it at \u003ca href=\"https://blog.mountainroseherbs.com/mushroom-double-extraction\">mountainroseherbs.com\u003c/a>)\u003c/p>\n\u003cp>\u003cstrong>How do you like to prepare mushrooms as food?\u003c/strong>\u003c/p>\n\u003cp>I like simply sautéing mushrooms in butter, such as chanterelle, maitake, oyster mushrooms and shitake. We are really lucky to live in an area where these mushrooms are easy to get either in the wild or locally at grocery stores. One of my favorite dishes to make is a miso mushroom soup (\u003cem>see recipe below\u003c/em>).\u003c/p>\n\u003cp>For woodier mushrooms like reishi and turkey tail, you can’t really just cook and eat them because they are super tough. (It’s like trying to munch on a tree.) I like making these mushrooms in a decoction (\u003cem>see recipe below\u003c/em>), which is when dried mushrooms are simmered in water for 20-45 minutes and then the liquid is used in soups, stews and beverages.\u003c/p>\n\u003cp>If you have a powerful high-speed blender, you can even blend the previously cooked mushrooms and dehydrate the mixture, making a powder to be used in other recipes, like baked goods. This way, you are getting the beneficial beta-glucans from the mushrooms that have become more bioavailable by cooking.\u003c/p>\n\u003cp>\u003cstrong>Where can you buy quality mushrooms?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> in the Ferry Building has a great selection of fresh and dried mushrooms. They even have kits for you to grow mushrooms at home. And if you’re in the East Bay, \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> have pretty great varieties of fresh mushrooms.\u003c/p>\n\u003cp>\u003cstrong>What are good resources for folks who want to connect with people around mushrooms?\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.mssf.org/\">Mycological Society of San Francisco\u003c/a>, \u003ca href=\"http://bayareamushrooms.org/\">Bay Area Mycological Society\u003c/a> and the \u003ca href=\"https://bayarearadicalmycologytest.wordpress.com/\">Bay Area Applied Mycology\u003c/a> have great monthly meet-ups, classes and events about mushrooms. This is a great place to start if you are interested in foraging your own mushrooms too.\u003c/p>\n\u003chr>\n\u003cp>After my chat with Rivkah, I felt inspired to get started exploring all the creative ways I could involve fungi in my life. I also found studies that support mushrooms’ medicinal functions in relation to chronic \u003ca href=\"http://www.dl.begellhouse.com/journals/708ae68d64b17c52,72e968661ff5d957,09001a9418679e96.html\">Hepatitis B\u003c/a> and their \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3339609/\">anti-tumor potential\u003c/a>. Maybe I can forget the coffee and just go straight for the mushrooms. Their \u003ca href=\"https://www.uspharmacist.com/article/adaptogenic-or-medicinal-mushrooms\">adaptogenic qualities\u003c/a> may give me a more supportive morning boost.\u003c/p>\n\u003cp>\u003cstrong>How to make a mushroom decoction:\u003c/strong>\u003c/p>\n\u003cp>Decoctions are a great way to use woodier mushrooms, such as reishi or turkey tail.\u003c/p>\n\u003cp>Place 2-4 tablespoons of dried mushrooms ground into fine pieces in a medium saucepan and cover with a quart of cold water. Bring the mixture to a boil and then turn down the heat and simmer for 20 to 45 minutes depending on desired strength.\u003c/p>\n\u003cp>Then strain the mushrooms and save the liquid in a jar or freeze in an ice cube tray for easy single servings.\u003c/p>\n\u003ch2>Recipe: Rivkah’s Mushroomy Miso Soup:\u003c/h2>\n\u003cp>Using a mix of fresh and dried mushrooms gives the soup a nice variety of textures. I also tear fresh maitake and oyster mushroom instead of cutting them because I think it seals in the flavor better.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Serves 6 people\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 Tbsp coconut oil\u003c/li>\n\u003cli>1 yellow onion, diced\u003c/li>\n\u003cli>4-5 cloves garlic, minced\u003c/li>\n\u003cli>1-inch piece of ginger, peeled and minced\u003c/li>\n\u003cli>1-2 carrots, sliced into rounds\u003c/li>\n\u003cli>1 head baby bok choy thinly sliced lengthwise\u003c/li>\n\u003cli>1 oz. dried shitake mushrooms\u003c/li>\n\u003cli>1 oz. dried woodear mushrooms\u003c/li>\n\u003cli>4 oz. fresh maitake mushrooms, torn in half to separate head from stem\u003c/li>\n\u003cli>4 oz. fresh oyster mushrooms, torn in half to separate head from stem\u003c/li>\n\u003cli>¼ cup white miso\u003c/li>\n\u003cli>½ gallon water\u003c/li>\n\u003cli>pinch of salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For each serving, add to taste:\u003c/strong>\n\u003cli>1 tsp tamari/soy sauce\u003c/li>\n\u003cli>1 tsp hot pepper sesame oil\u003c/li>\n\u003cli>1 sheet of nori seaweed ripped into pieces\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put dried mushrooms in a bowl, cover with boiling water and let sit for 10 minutes.\u003c/li>\n\u003cli>Meanwhile set a pot with 1/2 gallon of water to boil.\u003c/li>\n\u003cli>In another large pot, melt the coconut oil over medium heat, and add the onion, garlic, ginger, and carrot. Add a pinch of salt, stir to coat in the oil, cover with a lid and let cook for a few minutes until the onions are glassy and the carrots are tender.\u003c/li>\n\u003cli>When the water boils add the fresh mushrooms to the pot and stir. Leave them to cook for about 7 minutes with the lid off.\u003c/li>\n\u003cli>Strain the rehydrated (dried) mushrooms, reserving the liquid, and add the mushrooms to the pot, stirring for a couple minutes, then add the mushroom liquid.\u003c/li>\n\u003cli>By this time, your pot of water should at least be steaming—it's okay if it's not boiling yet, you just want it hot so it won't halt the cooking process—slowly pour the water and mushrooms into the other pot. If you like your soups fairly dense you may not need all of the water, if you like thin soups you may need more.\u003c/li>\n\u003cli>Add the bok choy.\u003c/li>\n\u003cli>Keep an eye on the pot so it doesn't boil because that’s too hot a temperature for the delicate, beneficial microorganisms in miso. Once the pot is starting to steam, turn off the heat, put the miso into a medium bowl, ladle out a half cup of the hot liquid and mix to make a paste. Gradually thin with more liquid, and pour back into the pot.\u003c/li>\n\u003cli>Ladle soup into serving bowls, add tamari/soy sauce, hot pepper sesame oil, and nori to taste, and enjoy.\u003c/li>\n\u003cli>Feel free to experiment! I like to eat this soup by itself or sometimes I serve it over rice or soba noodles I also modify this recipe by adding kabocha squash or sweet potato cubes.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Rivkah Khanin, a Bay Area mushroom enthusiast who forages her own mushrooms and cooks up culinary creations with fungi, shares her knowledge about: types of mushroom, local mycology resources, cooking preparation, best places to buy a variety of quality fungi, health benefits, and a recipe for Mushroomy Miso Soup.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>“What are mushrooms doing in my coffee?” I wonder as I sit in my Holistic Nutrition class looking at the beverage I grabbed from Whole Foods to satisfy my caffeine craving earlier this morning. I was half asleep when I plucked the first bottle I saw that said “cold brew” from the seemingly never-ending wall of drinks in the refrigerated section. It is only later that I realized I picked up \u003ca href=\"http://rebbl.co/\">REBBL’s\u003c/a>, Reishi Mushroom cold brew coffee. The drink had the familiar deep taste of coffee with earthy notes and some creamy sweetness, but the most intriguing element was that I was drinking fungi! I love trying different food concoctions, but what’s with the mushrooms? Is this a thing? My thirst was quenched, but my curiosity was peaked. I looked on REBBL’s website and found that they describe the reishi mushrooms as an “adaptogen” that “decreases the flood of stress hormones into the body.” Hmm, that sounds too good to be true.\u003c/p>\n\u003cp>I reached out to Rivkah Khanin, a Bay Area mushroom enthusiast who forages her own mushrooms and cooks up many culinary creations with fungi. I was interested in learning more about the royal kingdom of fungi and how I could incorporate them in more than just my coffee.\u003c/p>\n\u003cp>\u003cstrong>How did you get into mushrooms?\u003c/strong>\u003c/p>\n\u003cp>My whole family is from Russia and I have very vivid memories of going mushroom hunting as a kid. Five years ago I tapped back into that passion when I started working at a farmers’ market mushroom stand in Baltimore, that’s when my obsession with fungi really flourished.\u003c/p>\n\u003cp>Actually, mushrooms are a big reason why I moved to the Bay Area. There is so much more community around fungi here and a longer foraging season.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How long have humans been using mushrooms?\u003c/strong>\u003c/p>\n\u003cp>Mushrooms have been used for thousands of years around the world in traditional Chinese medicine, Russia and even \u003ca href=\"https://en.wikipedia.org/wiki/%C3%96tzi\">Otzi\u003c/a>, the iceman who lived in 3,300 BCE was found to have two different types of medicinal mushrooms on him when he was discovered. So humans have used mushrooms for quite a long time as food, medicine, tinder and even paper.\u003c/p>\n\u003cp>Yeasts are single-celled fungi, so thanks to fungi we have fermentation! Humans have been fermenting food for thousands of years, and we wouldn't have bread, wine, beer, cheese, etc. without fungi.\u003c/p>\n\u003cp>Comparatively, mycology as a field is fairly new and it wasn’t until a few hundred years ago that people differentiated mushrooms from plants.\u003c/p>\n\u003cp>\u003cstrong>How are mushrooms different from plants?\u003c/strong>\u003c/p>\n\u003cp>On a cellular level, mushrooms are more similar to animals than they are to plants. They have a dense protein-like substance in their cell walls called \u003cem>chitin\u003c/em> that is also found in arthropods and mollusks.\u003c/p>\n\u003cp>Fungi don't have cellulose in their cell walls like plants do and have a different way of getting energy. Mushrooms have evolved to have symbiotic relationships with plants since fungi are not capable of photosynthesis. Fungi act as a decomposer and break down decaying matter, transforming nutrients for plants to take up through their roots. Meanwhile, plants utilize photosynthesis and make carbohydrates that nourish the fungi.\u003c/p>\n\u003cp>\"Mushroom\" and \"fungi\" can be used interchangeably, but to be clear, a fungus is the whole organism and a mushroom is just the fruiting body of the organism. Just like the apple of a tree. Most of the organism is underground as mycelium, a web-like hyphal network of nutrient and information exchange.\u003c/p>\n\u003cp>Mushrooms definitely have their own kingdom for a reason.\u003c/p>\n\u003cfigure id=\"attachment_117820\" class=\"wp-caption aligncenter\" style=\"max-width: 2765px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/mushroom2_edited-1.jpg\" alt=\"Illustrated mushrooms\" width=\"2765\" height=\"1743\" class=\"size-full wp-image-117820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1.jpg 2765w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/mushroom2_edited-1-520x328.jpg 520w\" sizes=\"(max-width: 2765px) 100vw, 2765px\">\u003cfigcaption class=\"wp-caption-text\">Illustrated mushrooms \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some of the most popular mushrooms?\u003c/strong>\u003c/p>\n\u003cp>I’d say Reishi (\u003cem>Ganoderma lucidum\u003c/em>), Turkey Tail (\u003cem>Trametes versicolor\u003c/em>), Shiitake (\u003cem>Lentinula edodes\u003c/em>), Oyster (\u003cem>Pleurotus ostreatus\u003c/em>), Chaga (Inonotus obliquus), Lion’s Mayne (\u003cem>Hericium erinaceus\u003c/em>) and there are so many more.\u003c/p>\n\u003cp>Marketing for mushrooms is a big determining factor as to how the public sees them. They are being touted as these new “super foods” and are increasingly found in supplements, beverages and smoothies. A lot is left unaddressed around the preparation and sustainability of using some of these fungi. For example \u003ca href=\"http://michaelvertolli.blogspot.com/2013/09/chaga-and-wild-harvesting-dilemma.html\">Chaga\u003c/a>, is a parasitic mushroom that only grows on birch trees and it is over-harvested and killing acres of forest in places like Russia.\u003c/p>\n\u003cp>I am really happy that mushrooms are getting more into popular consciousness and are being used medicinally. I just want to make sure people are informed consumers and that they also keep in mind sustainability in their choice of mushrooms.\u003c/p>\n\u003cp>\u003cstrong>What are some health benefits of mushrooms?\u003c/strong>\u003c/p>\n\u003cp>Some mushrooms have adaptogenic qualities that help the body maintain balance and adapt to stress. They can also nourish the adrenal glands, stimulate the immune system and have been studied to support treatment for certain types of cancers.\u003c/p>\n\u003cp>Reishi, is probably the most researched medicinal mushroom and is very popular in traditional Chinese medicine for its therapeutic effects.\u003c/p>\n\u003cp>I make my own \u003ca href=\"https://blog.mountainroseherbs.com/mushroom-double-extraction\">double extractions\u003c/a> of reishi and take it medicinally when I feel like I’m starting to get sick. I think that in addition to the ones that are considered “medicinal,” even mushrooms that are considered “gourmet” have a ton of beneficial properties.\u003c/p>\n\u003cp>Renowned fungi experts, \u003ca href=\"http://www.christopherhobbs.com/library/featured-articles/mushroom-articles/\">Christopher Hobbs\u003c/a> and \u003ca href=\"https://www.ted.com/speakers/paul_stamets\">Paul Stamets\u003c/a> have great resources for using different mushrooms for healing.\u003c/p>\n\u003cp>\u003cstrong>What are some of the best ways to prepare mushrooms?\u003c/strong>\u003c/p>\n\u003cp>It’s super important to cook mushrooms! They need heat to break down the \u003ca href=\"https://en.wikipedia.org/wiki/Chitin\" target=\"_blank\">\u003cem>chitin\u003c/em>\u003c/a> so we can access the \u003ca href=\"https://en.wikipedia.org/wiki/Beta-glucan\" target=\"_blank\">beta-glucans\u003c/a>, which are the immune boosting properties in mushrooms for humans.\u003c/p>\n\u003cp>A common misconception that has been over-generalized from the plant world to the mushroom world is that eating mushrooms raw is better for you. That’s not the case because they are actually really difficult to digest raw, and in some cases toxic.\u003c/p>\n\u003cp>Between you and me I’d like to see less raw slices of button mushrooms in salad bars.\u003c/p>\n\u003cp>Another way to consume mushrooms is through making a double extraction, which uses alcohol and water to draw out the beneficial elements of the mushrooms. (you can find out how to make it at \u003ca href=\"https://blog.mountainroseherbs.com/mushroom-double-extraction\">mountainroseherbs.com\u003c/a>)\u003c/p>\n\u003cp>\u003cstrong>How do you like to prepare mushrooms as food?\u003c/strong>\u003c/p>\n\u003cp>I like simply sautéing mushrooms in butter, such as chanterelle, maitake, oyster mushrooms and shitake. We are really lucky to live in an area where these mushrooms are easy to get either in the wild or locally at grocery stores. One of my favorite dishes to make is a miso mushroom soup (\u003cem>see recipe below\u003c/em>).\u003c/p>\n\u003cp>For woodier mushrooms like reishi and turkey tail, you can’t really just cook and eat them because they are super tough. (It’s like trying to munch on a tree.) I like making these mushrooms in a decoction (\u003cem>see recipe below\u003c/em>), which is when dried mushrooms are simmered in water for 20-45 minutes and then the liquid is used in soups, stews and beverages.\u003c/p>\n\u003cp>If you have a powerful high-speed blender, you can even blend the previously cooked mushrooms and dehydrate the mixture, making a powder to be used in other recipes, like baked goods. This way, you are getting the beneficial beta-glucans from the mushrooms that have become more bioavailable by cooking.\u003c/p>\n\u003cp>\u003cstrong>Where can you buy quality mushrooms?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> in the Ferry Building has a great selection of fresh and dried mushrooms. They even have kits for you to grow mushrooms at home. And if you’re in the East Bay, \u003ca href=\"http://www.montereymarket.com/\">Monterey Market\u003c/a> and \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> have pretty great varieties of fresh mushrooms.\u003c/p>\n\u003cp>\u003cstrong>What are good resources for folks who want to connect with people around mushrooms?\u003c/strong>\u003c/p>\n\u003cp>The \u003ca href=\"https://www.mssf.org/\">Mycological Society of San Francisco\u003c/a>, \u003ca href=\"http://bayareamushrooms.org/\">Bay Area Mycological Society\u003c/a> and the \u003ca href=\"https://bayarearadicalmycologytest.wordpress.com/\">Bay Area Applied Mycology\u003c/a> have great monthly meet-ups, classes and events about mushrooms. This is a great place to start if you are interested in foraging your own mushrooms too.\u003c/p>\n\u003chr>\n\u003cp>After my chat with Rivkah, I felt inspired to get started exploring all the creative ways I could involve fungi in my life. I also found studies that support mushrooms’ medicinal functions in relation to chronic \u003ca href=\"http://www.dl.begellhouse.com/journals/708ae68d64b17c52,72e968661ff5d957,09001a9418679e96.html\">Hepatitis B\u003c/a> and their \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3339609/\">anti-tumor potential\u003c/a>. Maybe I can forget the coffee and just go straight for the mushrooms. Their \u003ca href=\"https://www.uspharmacist.com/article/adaptogenic-or-medicinal-mushrooms\">adaptogenic qualities\u003c/a> may give me a more supportive morning boost.\u003c/p>\n\u003cp>\u003cstrong>How to make a mushroom decoction:\u003c/strong>\u003c/p>\n\u003cp>Decoctions are a great way to use woodier mushrooms, such as reishi or turkey tail.\u003c/p>\n\u003cp>Place 2-4 tablespoons of dried mushrooms ground into fine pieces in a medium saucepan and cover with a quart of cold water. Bring the mixture to a boil and then turn down the heat and simmer for 20 to 45 minutes depending on desired strength.\u003c/p>\n\u003cp>Then strain the mushrooms and save the liquid in a jar or freeze in an ice cube tray for easy single servings.\u003c/p>\n\u003ch2>Recipe: Rivkah’s Mushroomy Miso Soup:\u003c/h2>\n\u003cp>Using a mix of fresh and dried mushrooms gives the soup a nice variety of textures. I also tear fresh maitake and oyster mushroom instead of cutting them because I think it seals in the flavor better.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 6 people\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 Tbsp coconut oil\u003c/li>\n\u003cli>1 yellow onion, diced\u003c/li>\n\u003cli>4-5 cloves garlic, minced\u003c/li>\n\u003cli>1-inch piece of ginger, peeled and minced\u003c/li>\n\u003cli>1-2 carrots, sliced into rounds\u003c/li>\n\u003cli>1 head baby bok choy thinly sliced lengthwise\u003c/li>\n\u003cli>1 oz. dried shitake mushrooms\u003c/li>\n\u003cli>1 oz. dried woodear mushrooms\u003c/li>\n\u003cli>4 oz. fresh maitake mushrooms, torn in half to separate head from stem\u003c/li>\n\u003cli>4 oz. fresh oyster mushrooms, torn in half to separate head from stem\u003c/li>\n\u003cli>¼ cup white miso\u003c/li>\n\u003cli>½ gallon water\u003c/li>\n\u003cli>pinch of salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For each serving, add to taste:\u003c/strong>\n\u003cli>1 tsp tamari/soy sauce\u003c/li>\n\u003cli>1 tsp hot pepper sesame oil\u003c/li>\n\u003cli>1 sheet of nori seaweed ripped into pieces\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Put dried mushrooms in a bowl, cover with boiling water and let sit for 10 minutes.\u003c/li>\n\u003cli>Meanwhile set a pot with 1/2 gallon of water to boil.\u003c/li>\n\u003cli>In another large pot, melt the coconut oil over medium heat, and add the onion, garlic, ginger, and carrot. Add a pinch of salt, stir to coat in the oil, cover with a lid and let cook for a few minutes until the onions are glassy and the carrots are tender.\u003c/li>\n\u003cli>When the water boils add the fresh mushrooms to the pot and stir. Leave them to cook for about 7 minutes with the lid off.\u003c/li>\n\u003cli>Strain the rehydrated (dried) mushrooms, reserving the liquid, and add the mushrooms to the pot, stirring for a couple minutes, then add the mushroom liquid.\u003c/li>\n\u003cli>By this time, your pot of water should at least be steaming—it's okay if it's not boiling yet, you just want it hot so it won't halt the cooking process—slowly pour the water and mushrooms into the other pot. If you like your soups fairly dense you may not need all of the water, if you like thin soups you may need more.\u003c/li>\n\u003cli>Add the bok choy.\u003c/li>\n\u003cli>Keep an eye on the pot so it doesn't boil because that’s too hot a temperature for the delicate, beneficial microorganisms in miso. Once the pot is starting to steam, turn off the heat, put the miso into a medium bowl, ladle out a half cup of the hot liquid and mix to make a paste. Gradually thin with more liquid, and pour back into the pot.\u003c/li>\n\u003cli>Ladle soup into serving bowls, add tamari/soy sauce, hot pepper sesame oil, and nori to taste, and enjoy.\u003c/li>\n\u003cli>Feel free to experiment! I like to eat this soup by itself or sometimes I serve it over rice or soba noodles I also modify this recipe by adding kabocha squash or sweet potato cubes.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Buzzy Beverages: 3 Ancient Libations To Take The Edge Off Modern Times",
"title": "Buzzy Beverages: 3 Ancient Libations To Take The Edge Off Modern Times",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sure, I love drinking water, but sometimes the essential beverage of life doesn’t quite quench all my thirsts. Not being a big drinker (hangovers just don’t feel worth it) nor a caffeine fiend, I have had to look elsewhere to satiate my desire to imbibe something with my buds, get down on the dance floor or get my sh*t done. Luckily, the Bay Area, being the land of alternative foods and beverages, offers a fountain of (slightly) intoxicating liquid refreshments to fulfill my fancy beverage fix.\u003c/p>\n\u003ch2>Kava\u003c/h2>\n\u003cfigure id=\"attachment_114617\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/kava2-e1484351337945.jpg\" alt=\"Kava\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">Kava \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is kava?\u003c/strong>\u003cbr>\nAt first glance, kava looks a bit like a glass of dirty water, but don’t let its cloudy appearance discourage you from sipping this ultimate chill-out beverage. Kava (\u003cem>Piper methysticum)\u003c/em> is a potent potion from the Pacific Islands and translates to “intoxicating pepper.” This 3,000-year-old drink is traditionally made by pounding or chewing the roots of the kava plant, mixing the product with water and ingesting the filtered fluid.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nSuper chill.\u003c/p>\n\u003cp>The active components of kava, called the kava lactones, give this de-stress beverage its anti-anxiety, muscle relaxing and analgesic qualities. After my second cup of kava, my mouth felt tingly, I had warm, relaxed sensations in my body and was extremely content in the present moment.\u003c/p>\n\u003cp>\u003cstrong>Is kava dangerous?\u003c/strong>\u003cbr>\nNot everyone has hopped on the kava train. \u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-872-kava.aspx?activeingredientid=872&activeingredientname=kava\" target=\"_blank\">WebMD\u003c/a> warns folks that “kava is possibly unsafe when taken by mouth.” How did some members of the medical community come to deem this ancient plant “hazardous”? Rami Kayali, co-owner of Melomelo Kava Bar, described the ill-informed error of a German pharmaceutical company, who processed the \u003ci>entire plant\u003c/i>, when Pacific Islanders traditionally only used the roots for consumption. When consumers of this misguided mixture started to get sick, Germany freaked out and completely banned kava in 2002. (This ban was overturned in 2014, but the usage of kava is still restricted in Germany). Several other countries, such as Australia and the U.K, have also made it more difficult to get your hands on kava by banning the importation of the plant without a license.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Kava is legal in the United States yet many folks are still wary of the ‘intoxicating pepper’ because of reports of \u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-872-kava.aspx?activeingredientid=872&activeingredientname=kava\" target=\"_blank\">health complications\u003c/a>. Because of the international concern over kava The World Health Organization commissioned an \u003ca href=\"http://apps.who.int/iris/bitstream/10665/43630/1/9789241595261_eng.pdf\" target=\"_blank\">assessment\u003c/a> in 2007 on kava’s possible hepatotoxicity. They concluded that the \"kava lactones in any type of product may rarely cause hepatic adverse reactions because of kava-drug interactions, excessive alcohol intake, metabolic or immune mediated idiosyncrasy, excessive dose or pre-existing liver disease.\"\u003c/p>\n\u003cp>Does the buzz of kava impair your driving? A \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/15389588.2012.682233\" target=\"_blank\">2012 study\u003c/a> in the Journal of Traffic Injury Prevention found that a dose of kava containing 180mg of kavalactones does not impair driving abilities.\u003c/p>\n\u003cp>\u003cstrong>Where can I get kava?\u003c/strong>\u003cbr>\nYou can find hand-pressed kava served in coconut shells at \u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">Melomelo Kava Bar\u003c/a> on University Ave, in Berkeley and \u003ca href=\"http://www.kavaloungesf.com/\" target=\"_blank\">Kava Lounge SF\u003c/a> on Divisadero St. in San Francisco. Both shops concoct this plant into a variety of libations from its classical preparation in water, which tastes like a sipping a coconut shell of liquid earth to creative elixirs like Melomelo’s “Kava Dreams” which tastes like an orange creamsicle and Kava Lounge’s “Sweetness Elixir” which has a sweet, chocolaty flavor. The Bula-tenders (the kava variation of a bartender) at both kava shops serve up few varieties of this socially lubricating beverage. Different strains of kava have different personalities, for example the Vanuatu kava is heady and a little bit like getting stoned, while the Fijian has more of a body feel and is akin to having a massage.\u003c/p>\n\u003cp>Melomelo also sells growlers of kava that you can serve at your next party. And if you want to make kava yourself, all you have to do is purchase the ground root powder, put it in a muslin bag and massage the pouch in a bowl of water (Check out Melomelo’s \u003ca href=\"https://www.youtube.com/watch?v=6jQ_ZlOsm5U\" target=\"_blank\">tutorial video\u003c/a>).\u003c/p>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">\u003cstrong>MeloMelo Kava Bar\u003c/strong>\u003c/a>\u003cbr>\n1701 University Ave, Berkeley\u003cbr>\nPh: (510) 900-9316\u003cbr>\nHours: Mon-Sat 12pm-12am, Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/melomelokava\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MeloKava\" target=\"_blank\">@MeloKava\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kavaloungesf.com/\" target=\"_blank\">\u003cstrong>Kava Lounge SF\u003c/strong>\u003c/a>\u003cbr>\n901 Divisadero St, San Francisco\u003cbr>\nPh: (415) 834-5174\u003cbr>\nHours: Mon-Thurs 3pm-12am, Fri-Sat 3pm-1am, Sun 1pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kavaloungesf/\" target=\"_blank\">Kava Lounge SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kavaloungesf/\" target=\"_blank\">@kavaloungesf\u003c/a>\u003c/p>\n\u003ch2>Kombucha\u003c/h2>\n\u003cfigure id=\"attachment_114618\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114618\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/kombucha1-e1484355373985.jpg\" alt=\"Kombucha\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Kombucha \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is kombucha?\u003c/strong>\u003cbr>\nThe naturally carbonated and probiotic beverage is simply fermented tea. It is made by placing a jellyfish–looking \u003ca href=\"https://en.wikipedia.org/wiki/SCOBY\" target=\"_blank\">SCOBY\u003c/a> (which stands for symbiotic colony of bacteria and yeast) in a container of a sweetened tea with a little bit of starter liquid (previously brewed kombucha). This mixture is left to ferment for 7-14 days in a dark place and then voila you have kombucha! No one knows the exact \u003ca href=\"https://www.kombuchakamp.com/what-is-kombucha/history-and-legends-of-kombucha\" target=\"_blank\">history of kombucha\u003c/a>, but its ancient roots have been traced all the way back to China over 2,000 years ago.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nBubbly and peppy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodrenegade.com/kombucha-health-benefits/\" target=\"_blank\">Food Renegade\u003c/a> blog admires the bubbly beverage for its energizing, probiotic, antioxidant, joint boosting and immune enhancing qualities. When I have a glass of my homemade effervescent and slightly vinegary booch’ I feel energized and satiated.\u003c/p>\n\u003cp>There is no doubt that the health benefits of kombucha have been a contentious topic in the health world. Many people ask the question: \u003ca href=\"https://www.washingtonpost.com/lifestyle/wellness/2014/10/28/7ba5f68a-5ad6-11e4-8264-deed989ae9a2_story.html?utm_term=.d1e0673dd134\" target=\"_blank\">is kombucha good for you\u003c/a>? It is true that there is a lack of scientific studies and evidence that \u003cem>proves\u003c/em> the probiotic has medicinal qualities, yet where would the money come from to fund that research? Many generations around the globe have been drinking kombucha as a health beverage for thousands of years. Kombucha, like any of these beverages is something of an acquired taste, so if the taste doesn’t turn you on, don’t force it.\u003c/p>\n\u003cp>As a 5-year kombucha brewer and \u003ca href=\"http://www.lilavolkas.com/educator.html\" target=\"_blank\">facilitator of kombucha\u003c/a> brewing workshops, I don’t believe the bubbly beverage is a panacea, but I do think it can be part of a healthy diet. My favorite quality of kombucha is its natural carbonation, which is heaps better than sugary soda alternatives. I have recently been experimenting making kombucha with medicinal herbs like skullcap, damiana and tulsi to get additional anti-anxiety, heart-opening and uplifting qualities from my brew.\u003c/p>\n\u003cp>\u003cstrong>Where can I get kombucha?\u003c/strong>\u003cbr>\nYou can find bottled kombucha in almost any grocery store nowadays in a plethora of flavors from mint mojito to ginger fire. Check out Shelby Pope’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/12/taste-test-guide-the-vinegary-world-of-kombucha/\" target=\"_blank\">article\u003c/a> to read her review on some Bay Area booch’ brands if you need some guidance. Both Melomelo Kava Bar and Kava Lounge SF have local booch’ on tap as well! And if you feel the desire brew kombucha yourself, come to one of my monthly \u003ca href=\"http://www.lilavolkas.com/educator.html\" target=\"_blank\">kombucha workshops\u003c/a> to get my full kombucha download and receive your very own SCOBY.\u003c/p>\n\u003ch2>Cacao\u003c/h2>\n\u003cfigure id=\"attachment_114615\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114615\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/cacao1-e1484355883844.jpg\" alt=\"Cacao\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">Cacao \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is drinking cacao?\u003c/strong>\u003cbr>\nIt is essentially liquid chocolate. Cacao (\u003cem>Theobroma cacao\u003c/em>) was originally drunk in liquid form in ancient Mesoamerica and considered a sacred and religious beverage used as an offering to the Aztec gods. Somehow the blessed beverage strayed far from its primeval roots to become a wimpy mug topped with tiny marshmallows. Most of the cacao that you buy in the market today contains only half the story. Conventional powdered cacao and hot chocolate mixes are lacking the cacao butter from the cacao beans, have been roasted at a high temperature (which compromises the medicinal qualities of the cacao) and are often mixed with refined sugar. One of my favorite “bean to bar” companies, \u003ca href=\"https://fireflychocolate.com/\" target=\"_blank\">Firefly Chocolates\u003c/a> maintains the integrity of the cacao with their process, which includes lightly roasting their beans and stone grinding them for 24 hours to keep the cacao in its whole food form. Drinking cacao consists of blending cacao paste in hot water. You get all the antioxidant, cardio vascular and mood boosting qualities without the interference of dairy or sugar.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nPresent and open.\u003c/p>\n\u003cp>Jonas Ketterle, founder of Firefly Chocolates, recommends setting an intention for your cacao journey and describes the experience of drinking cacao as “a way to bring attentiveness into your body and feel more connected, open and engaged with the present moment.” The flirty alkaloid in chocolate, known as theobromine, gives cacao its energy and sensuality. Cacao also contains anandamine, which is known as the “bliss molecule.” Sounds pretty good right? I partook in drinking cacao at a 2016 New Year’s party and I felt the divine flow of the chocolate potion. I took pleasure in moving my body on the dance floor and enjoyed diving into connected conversations with friends. I drank my cacao elixir around 9:30pm as instructed by Ketterle because the plant peeks 2-3 hours after consumption.\u003c/p>\n\u003cp>\u003cstrong>Where can I get cacao?\u003c/strong>\u003cbr>\nFirefly Chocolates sells 8oz and 16oz bags of their ceremonial cacao paste that you can use to make your very own heavenly cacao beverages. Combine 1oz of cacao paste, one cup of hot water and honey to taste (optional) in a blender and blend for 30 seconds to properly emulsify the cacao. Pour and enjoy!\u003c/p>\n\u003cp>\u003cem>Tip:\u003c/em> Try using your favorite hot tea (such as rose) instead of just hot water to enhance your cacao experience.\u003cbr>\nCheck out \u003ca href=\"https://ceremonial-cacao.com/recipes/\" target=\"_blank\">more recipe ideas\u003c/a>.\u003cbr>\nInterested in attending a \u003ca href=\"https://ceremonial-cacao.com/ceremony/\" target=\"_blank\">cacao ceremony\u003c/a>? Ketterle facilitates heart-centered group and individual experience using his cacao.\u003c/p>\n\u003cp>Melomelo Kava Bar also serves up four sipping cacao beverages from \u003ca href=\"https://drinkcacoco.com/collections/store\" target=\"_blank\">Cacoco\u003c/a>; my favorite is the “Fire Walker” which has 70% cacao, rhodiola root, reishi extract, habanero and mucuna seed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.dandelionchocolate.com/\" target=\"_blank\">Dandelion Chocolate\u003c/a> on Valencia St. in San Francisco also has a cacao drink menu that contains a variety of hot, cold and mocha beverages. I enjoy the European drinking chocolate which is like a chocolate cake in a little cup.\u003c/p>\n\u003cfigure id=\"attachment_114604\" class=\"wp-caption aligncenter\" style=\"max-width: 2192px\">\u003cimg class=\"size-full wp-image-114604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/cheers.jpeg\" alt=\"Cheers!\" width=\"2192\" height=\"2744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers.jpeg 2192w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-160x200.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-800x1001.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-768x961.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-1020x1277.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-1180x1477.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-960x1202.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-240x300.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-375x469.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-520x651.jpeg 520w\" sizes=\"(max-width: 2192px) 100vw, 2192px\">\u003cfigcaption class=\"wp-caption-text\">Cheers! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Disclaimer: This article is not intended to provide medicinal advice.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, I love drinking water, but sometimes the essential beverage of life doesn’t quite quench all my thirsts. Not being a big drinker (hangovers just don’t feel worth it) nor a caffeine fiend, I have had to look elsewhere to satiate my desire to imbibe something with my buds, get down on the dance floor or get my sh*t done. Luckily, the Bay Area, being the land of alternative foods and beverages, offers a fountain of (slightly) intoxicating liquid refreshments to fulfill my fancy beverage fix.\u003c/p>\n\u003ch2>Kava\u003c/h2>\n\u003cfigure id=\"attachment_114617\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114617\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/kava2-e1484351337945.jpg\" alt=\"Kava\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">Kava \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is kava?\u003c/strong>\u003cbr>\nAt first glance, kava looks a bit like a glass of dirty water, but don’t let its cloudy appearance discourage you from sipping this ultimate chill-out beverage. Kava (\u003cem>Piper methysticum)\u003c/em> is a potent potion from the Pacific Islands and translates to “intoxicating pepper.” This 3,000-year-old drink is traditionally made by pounding or chewing the roots of the kava plant, mixing the product with water and ingesting the filtered fluid.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nSuper chill.\u003c/p>\n\u003cp>The active components of kava, called the kava lactones, give this de-stress beverage its anti-anxiety, muscle relaxing and analgesic qualities. After my second cup of kava, my mouth felt tingly, I had warm, relaxed sensations in my body and was extremely content in the present moment.\u003c/p>\n\u003cp>\u003cstrong>Is kava dangerous?\u003c/strong>\u003cbr>\nNot everyone has hopped on the kava train. \u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-872-kava.aspx?activeingredientid=872&activeingredientname=kava\" target=\"_blank\">WebMD\u003c/a> warns folks that “kava is possibly unsafe when taken by mouth.” How did some members of the medical community come to deem this ancient plant “hazardous”? Rami Kayali, co-owner of Melomelo Kava Bar, described the ill-informed error of a German pharmaceutical company, who processed the \u003ci>entire plant\u003c/i>, when Pacific Islanders traditionally only used the roots for consumption. When consumers of this misguided mixture started to get sick, Germany freaked out and completely banned kava in 2002. (This ban was overturned in 2014, but the usage of kava is still restricted in Germany). Several other countries, such as Australia and the U.K, have also made it more difficult to get your hands on kava by banning the importation of the plant without a license.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kava is legal in the United States yet many folks are still wary of the ‘intoxicating pepper’ because of reports of \u003ca href=\"http://www.webmd.com/vitamins-supplements/ingredientmono-872-kava.aspx?activeingredientid=872&activeingredientname=kava\" target=\"_blank\">health complications\u003c/a>. Because of the international concern over kava The World Health Organization commissioned an \u003ca href=\"http://apps.who.int/iris/bitstream/10665/43630/1/9789241595261_eng.pdf\" target=\"_blank\">assessment\u003c/a> in 2007 on kava’s possible hepatotoxicity. They concluded that the \"kava lactones in any type of product may rarely cause hepatic adverse reactions because of kava-drug interactions, excessive alcohol intake, metabolic or immune mediated idiosyncrasy, excessive dose or pre-existing liver disease.\"\u003c/p>\n\u003cp>Does the buzz of kava impair your driving? A \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/15389588.2012.682233\" target=\"_blank\">2012 study\u003c/a> in the Journal of Traffic Injury Prevention found that a dose of kava containing 180mg of kavalactones does not impair driving abilities.\u003c/p>\n\u003cp>\u003cstrong>Where can I get kava?\u003c/strong>\u003cbr>\nYou can find hand-pressed kava served in coconut shells at \u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">Melomelo Kava Bar\u003c/a> on University Ave, in Berkeley and \u003ca href=\"http://www.kavaloungesf.com/\" target=\"_blank\">Kava Lounge SF\u003c/a> on Divisadero St. in San Francisco. Both shops concoct this plant into a variety of libations from its classical preparation in water, which tastes like a sipping a coconut shell of liquid earth to creative elixirs like Melomelo’s “Kava Dreams” which tastes like an orange creamsicle and Kava Lounge’s “Sweetness Elixir” which has a sweet, chocolaty flavor. The Bula-tenders (the kava variation of a bartender) at both kava shops serve up few varieties of this socially lubricating beverage. Different strains of kava have different personalities, for example the Vanuatu kava is heady and a little bit like getting stoned, while the Fijian has more of a body feel and is akin to having a massage.\u003c/p>\n\u003cp>Melomelo also sells growlers of kava that you can serve at your next party. And if you want to make kava yourself, all you have to do is purchase the ground root powder, put it in a muslin bag and massage the pouch in a bowl of water (Check out Melomelo’s \u003ca href=\"https://www.youtube.com/watch?v=6jQ_ZlOsm5U\" target=\"_blank\">tutorial video\u003c/a>).\u003c/p>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">\u003cstrong>MeloMelo Kava Bar\u003c/strong>\u003c/a>\u003cbr>\n1701 University Ave, Berkeley\u003cbr>\nPh: (510) 900-9316\u003cbr>\nHours: Mon-Sat 12pm-12am, Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/melomelokava\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MeloKava\" target=\"_blank\">@MeloKava\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kavaloungesf.com/\" target=\"_blank\">\u003cstrong>Kava Lounge SF\u003c/strong>\u003c/a>\u003cbr>\n901 Divisadero St, San Francisco\u003cbr>\nPh: (415) 834-5174\u003cbr>\nHours: Mon-Thurs 3pm-12am, Fri-Sat 3pm-1am, Sun 1pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kavaloungesf/\" target=\"_blank\">Kava Lounge SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kavaloungesf/\" target=\"_blank\">@kavaloungesf\u003c/a>\u003c/p>\n\u003ch2>Kombucha\u003c/h2>\n\u003cfigure id=\"attachment_114618\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114618\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/kombucha1-e1484355373985.jpg\" alt=\"Kombucha\" width=\"2000\" height=\"1500\">\u003cfigcaption class=\"wp-caption-text\">Kombucha \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is kombucha?\u003c/strong>\u003cbr>\nThe naturally carbonated and probiotic beverage is simply fermented tea. It is made by placing a jellyfish–looking \u003ca href=\"https://en.wikipedia.org/wiki/SCOBY\" target=\"_blank\">SCOBY\u003c/a> (which stands for symbiotic colony of bacteria and yeast) in a container of a sweetened tea with a little bit of starter liquid (previously brewed kombucha). This mixture is left to ferment for 7-14 days in a dark place and then voila you have kombucha! No one knows the exact \u003ca href=\"https://www.kombuchakamp.com/what-is-kombucha/history-and-legends-of-kombucha\" target=\"_blank\">history of kombucha\u003c/a>, but its ancient roots have been traced all the way back to China over 2,000 years ago.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nBubbly and peppy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodrenegade.com/kombucha-health-benefits/\" target=\"_blank\">Food Renegade\u003c/a> blog admires the bubbly beverage for its energizing, probiotic, antioxidant, joint boosting and immune enhancing qualities. When I have a glass of my homemade effervescent and slightly vinegary booch’ I feel energized and satiated.\u003c/p>\n\u003cp>There is no doubt that the health benefits of kombucha have been a contentious topic in the health world. Many people ask the question: \u003ca href=\"https://www.washingtonpost.com/lifestyle/wellness/2014/10/28/7ba5f68a-5ad6-11e4-8264-deed989ae9a2_story.html?utm_term=.d1e0673dd134\" target=\"_blank\">is kombucha good for you\u003c/a>? It is true that there is a lack of scientific studies and evidence that \u003cem>proves\u003c/em> the probiotic has medicinal qualities, yet where would the money come from to fund that research? Many generations around the globe have been drinking kombucha as a health beverage for thousands of years. Kombucha, like any of these beverages is something of an acquired taste, so if the taste doesn’t turn you on, don’t force it.\u003c/p>\n\u003cp>As a 5-year kombucha brewer and \u003ca href=\"http://www.lilavolkas.com/educator.html\" target=\"_blank\">facilitator of kombucha\u003c/a> brewing workshops, I don’t believe the bubbly beverage is a panacea, but I do think it can be part of a healthy diet. My favorite quality of kombucha is its natural carbonation, which is heaps better than sugary soda alternatives. I have recently been experimenting making kombucha with medicinal herbs like skullcap, damiana and tulsi to get additional anti-anxiety, heart-opening and uplifting qualities from my brew.\u003c/p>\n\u003cp>\u003cstrong>Where can I get kombucha?\u003c/strong>\u003cbr>\nYou can find bottled kombucha in almost any grocery store nowadays in a plethora of flavors from mint mojito to ginger fire. Check out Shelby Pope’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/12/taste-test-guide-the-vinegary-world-of-kombucha/\" target=\"_blank\">article\u003c/a> to read her review on some Bay Area booch’ brands if you need some guidance. Both Melomelo Kava Bar and Kava Lounge SF have local booch’ on tap as well! And if you feel the desire brew kombucha yourself, come to one of my monthly \u003ca href=\"http://www.lilavolkas.com/educator.html\" target=\"_blank\">kombucha workshops\u003c/a> to get my full kombucha download and receive your very own SCOBY.\u003c/p>\n\u003ch2>Cacao\u003c/h2>\n\u003cfigure id=\"attachment_114615\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg class=\"size-full wp-image-114615\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/cacao1-e1484355883844.jpg\" alt=\"Cacao\" width=\"2000\" height=\"2667\">\u003cfigcaption class=\"wp-caption-text\">Cacao \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What is drinking cacao?\u003c/strong>\u003cbr>\nIt is essentially liquid chocolate. Cacao (\u003cem>Theobroma cacao\u003c/em>) was originally drunk in liquid form in ancient Mesoamerica and considered a sacred and religious beverage used as an offering to the Aztec gods. Somehow the blessed beverage strayed far from its primeval roots to become a wimpy mug topped with tiny marshmallows. Most of the cacao that you buy in the market today contains only half the story. Conventional powdered cacao and hot chocolate mixes are lacking the cacao butter from the cacao beans, have been roasted at a high temperature (which compromises the medicinal qualities of the cacao) and are often mixed with refined sugar. One of my favorite “bean to bar” companies, \u003ca href=\"https://fireflychocolate.com/\" target=\"_blank\">Firefly Chocolates\u003c/a> maintains the integrity of the cacao with their process, which includes lightly roasting their beans and stone grinding them for 24 hours to keep the cacao in its whole food form. Drinking cacao consists of blending cacao paste in hot water. You get all the antioxidant, cardio vascular and mood boosting qualities without the interference of dairy or sugar.\u003c/p>\n\u003cp>\u003cstrong>How does it make you feel?\u003c/strong>\u003cbr>\nPresent and open.\u003c/p>\n\u003cp>Jonas Ketterle, founder of Firefly Chocolates, recommends setting an intention for your cacao journey and describes the experience of drinking cacao as “a way to bring attentiveness into your body and feel more connected, open and engaged with the present moment.” The flirty alkaloid in chocolate, known as theobromine, gives cacao its energy and sensuality. Cacao also contains anandamine, which is known as the “bliss molecule.” Sounds pretty good right? I partook in drinking cacao at a 2016 New Year’s party and I felt the divine flow of the chocolate potion. I took pleasure in moving my body on the dance floor and enjoyed diving into connected conversations with friends. I drank my cacao elixir around 9:30pm as instructed by Ketterle because the plant peeks 2-3 hours after consumption.\u003c/p>\n\u003cp>\u003cstrong>Where can I get cacao?\u003c/strong>\u003cbr>\nFirefly Chocolates sells 8oz and 16oz bags of their ceremonial cacao paste that you can use to make your very own heavenly cacao beverages. Combine 1oz of cacao paste, one cup of hot water and honey to taste (optional) in a blender and blend for 30 seconds to properly emulsify the cacao. Pour and enjoy!\u003c/p>\n\u003cp>\u003cem>Tip:\u003c/em> Try using your favorite hot tea (such as rose) instead of just hot water to enhance your cacao experience.\u003cbr>\nCheck out \u003ca href=\"https://ceremonial-cacao.com/recipes/\" target=\"_blank\">more recipe ideas\u003c/a>.\u003cbr>\nInterested in attending a \u003ca href=\"https://ceremonial-cacao.com/ceremony/\" target=\"_blank\">cacao ceremony\u003c/a>? Ketterle facilitates heart-centered group and individual experience using his cacao.\u003c/p>\n\u003cp>Melomelo Kava Bar also serves up four sipping cacao beverages from \u003ca href=\"https://drinkcacoco.com/collections/store\" target=\"_blank\">Cacoco\u003c/a>; my favorite is the “Fire Walker” which has 70% cacao, rhodiola root, reishi extract, habanero and mucuna seed.\u003c/p>\n\u003cp>\u003ca href=\"https://www.dandelionchocolate.com/\" target=\"_blank\">Dandelion Chocolate\u003c/a> on Valencia St. in San Francisco also has a cacao drink menu that contains a variety of hot, cold and mocha beverages. I enjoy the European drinking chocolate which is like a chocolate cake in a little cup.\u003c/p>\n\u003cfigure id=\"attachment_114604\" class=\"wp-caption aligncenter\" style=\"max-width: 2192px\">\u003cimg class=\"size-full wp-image-114604\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/cheers.jpeg\" alt=\"Cheers!\" width=\"2192\" height=\"2744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers.jpeg 2192w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-160x200.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-800x1001.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-768x961.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-1020x1277.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-1180x1477.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-960x1202.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-240x300.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-375x469.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/cheers-520x651.jpeg 520w\" sizes=\"(max-width: 2192px) 100vw, 2192px\">\u003cfigcaption class=\"wp-caption-text\">Cheers! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: This article is not intended to provide medicinal advice.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sweet Potato - The Super Tuber!",
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"content": "\u003cp>For a holiday party my friend, Rachel, requested I bring a yam casserole, “The kind with lots of marshmallows and brown sugar, so don’t make it too healthy Lila,” she said. As a kale-massaging, kombucha-brewing, holistic nutrition student at \u003ca href=\"https://www.baumancollege.org/\" target=\"_blank\">Bauman College\u003c/a>, that’s not exactly the kind of dish I usually make. So I hit the Internet. I happened upon \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/ol-no-7-yams-recipe.html\" target=\"_blank\">Paula Deen’s Ol’ No. 7 Yams\u003c/a>, however, the recipe calls for 4 large sweet potatoes. Wait a minute I’m confused, yams and sweet potatoes are the same thing, right? I decide to resolve the yam vs. sweet potato dilemma.\u003c/p>\n\u003cfigure id=\"attachment_114351\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam1_edited-1.jpg\" alt=\"Lila and her favorite root vegetable.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Lila and her favorite root vegetable. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I learned that in a typical American grocery store you are going to find one of the 400 varieties of sweet potatoes (Ipomea batatas) that grace the produce section with smooth orange, brown, or purple skin. Even with the label “yam,” these blocky or tapered tubers are actually sweet potatoes. I was suprised to discover that in grandma’s candied yam recipe I would be as likely to find true yams (Dicomes genus) as durian, a pungent fruit from South East Asia. True yams are grown in Africa and the Caribbean. They are cylindrical in shape, have a rough and almost hairy exterior and taste earthy with minimal sweetness. Just to make this vegetable situation even more complicated, a sweet potato is not even a potato! Sweet potatoes belong to the morning glory family along with jicama, while conventional potatoes belong to the nightshade clan along with peppers, eggplants and tomatoes. \u003c/p>\n\u003cfigure id=\"attachment_114352\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam2_edited-1.jpg\" alt=\"The meeting between a Sweet potato and a true yam.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The meeting between a sweet potato and a true yam . \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did we get into this squishy orange mess?\u003c/strong> \u003c/p>\n\u003cp>When the orange variety of sweet potatoes was introduced to the US during the mid 20th century, the word “yam” was used as a marketing term to distinguish this variety from the white-fleshed sweet potato. “Yam” comes from the African word for the Dicomes genus, “nyami.” If you feel inspired to try one these “true yams” you’ll have to make your way to a specialty African or Asian grocery store. \u003c/p>\n\u003cp>The sweet potatoes we eat -- no matter what we call them -- are one of the oldest known vegetables. They have been consumed since prehistoric times and were even found in Peruvian caves dating back 10,000 years ago. (\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a>)\u003c/p>\n\u003ch2>Sweet Potato, the Super Tuber\u003c/h2>\n\u003cfigure id=\"attachment_114353\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam3_edited-1.jpg\" alt=\"Sweet potato, the super tuber\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Sweet potato, the super tuber \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a holistic nutrition student I am always looking to identify the health benefits of what I am eating and sweet potatoes happen to be quite a noteworthy vegetable. They are a great antioxidant boosting food with high levels of vitamin C and carotene. They are also an excellent source of B6, manganese, copper, biotin, pantothenic acid and dietary fiber. Animal studies have shown that these tubers can help stabilize blood sugar and improve insulin response, making them a helpful anti-diabetic food. (\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a>)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most people only enjoy sweet potatoes a few times a year during the holiday season when they construct the perfect bite with turkey, cranberry sauce and a little bit of gravy. I eat sweet potatoes year around. This started two years ago when I went on an elimination diet where I cut out all grains. I was forced to refashion my usual breakfast of toast, cereal or oatmeal. Thus my sweet potato “oatmeal” was born. Instead of using oats as a base for my morning meal, I switched to using a roasted sweet potato (the Japanese variety is my favorite) mashed with coconut oil and topped with seasonal fruit, a nut butter of my choosing, a sprinkle of seeds and a dusting of cinnamon. This creation has revolutionized my mornings and allows me to start the day feeling nourished and grounded. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sweet potatoes are now a staple in my diet because of their natural sweetness and versatility. I savor these root vegetables in my breakfast bowl, tucked into my favorite savory muffins and for dessert, as I inch further away from sugar. Hmmm...maybe Rachel would be open to some sweet potato fudge made with black beans, cocoa powder and just a little maple syrup. \u003c/p>\n\u003ch2>Lila’s Sweet Potato Breakfast Bowl (Vegan and Gluten-free)\u003c/h2>\n\u003cfigure id=\"attachment_114354\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam4_edited-1.jpg\" alt=\"Lila’s sweet potato breakfast bowl.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Lila’s sweet potato breakfast bowl. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch2>Roasting the Sweet Potatoes\u003c/h2>\n\u003cp>If you wake up hungry like I do, then I recommend pre-roasting several small sweet potatoes (any variety) for the week.\u003c/p>\n\u003cli>Preheat oven to 400 degrees F\u003c/li>\n\u003cli>Scrub the sweet potatoes with a brush and pat dry.\u003c/li>\n\u003cli>Pierce the sweet potatoes with a fork 1-3 times. (So they don’t explode. I learned the hard way)\u003c/li>\n\u003cli>Place the sweet potatoes on a pan lined with foil or parchment paper.\u003c/li>\n\u003cli>Bake for 40 to 60 minutes until the sweet potatoes start to ooze or until tender.\u003c/li>\n\u003cli>Let them cool and store in an airtight container in the fridge for up to 5 days.\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Lila’s Sweet Potato Breakfast Bowl\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 roasted sweet potato\u003c/li>\n\u003cli>2 tsp coconut oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Toppings:\u003c/strong>\n\u003cli>1 small green apple (or ½ cup seasonal fruit such as berries, persimmon or pear)\u003c/li>\n\u003cli>2 tsp nut or seed butter (I use sunflower butter)\u003c/li>\n\u003cli>¼ cup nuts or seeds (I use cashews)\u003c/li>\n\u003cli>2 tsp raw hemp seeds (great source of plant based omega-3)\u003c/li>\n\u003cli>¼ teaspoon cinnamon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Reheat your roasted sweet potato in the microwave for 1 ½ minutes or steam for 5 minutes.\u003c/li>\n\u003cli>Place your whole sweet potato in a bowl, mash with a fork and combine 2 tsp. coconut oil (I like to eat the skin, but if you prefer not to you can remove the skin at this point).\u003c/li>\n\u003cli>Add toppings of your choosing and feel free to be creative!\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003cstrong>References:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.epicurious.com/ingredients/whats-the-difference-between-sweet-potatoes-and-yams-article\" target=\"_blank\">What's the Difference Between Sweet Potatoes and Yams?\u003c/a> by Janet Rausa Fuller (epicurious.com)\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a> by Michael T. Murray, Joseph Pizzorno, Lara Pizzorno \u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For a holiday party my friend, Rachel, requested I bring a yam casserole, “The kind with lots of marshmallows and brown sugar, so don’t make it too healthy Lila,” she said. As a kale-massaging, kombucha-brewing, holistic nutrition student at \u003ca href=\"https://www.baumancollege.org/\" target=\"_blank\">Bauman College\u003c/a>, that’s not exactly the kind of dish I usually make. So I hit the Internet. I happened upon \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/ol-no-7-yams-recipe.html\" target=\"_blank\">Paula Deen’s Ol’ No. 7 Yams\u003c/a>, however, the recipe calls for 4 large sweet potatoes. Wait a minute I’m confused, yams and sweet potatoes are the same thing, right? I decide to resolve the yam vs. sweet potato dilemma.\u003c/p>\n\u003cfigure id=\"attachment_114351\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam1_edited-1.jpg\" alt=\"Lila and her favorite root vegetable.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam1_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Lila and her favorite root vegetable. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I learned that in a typical American grocery store you are going to find one of the 400 varieties of sweet potatoes (Ipomea batatas) that grace the produce section with smooth orange, brown, or purple skin. Even with the label “yam,” these blocky or tapered tubers are actually sweet potatoes. I was suprised to discover that in grandma’s candied yam recipe I would be as likely to find true yams (Dicomes genus) as durian, a pungent fruit from South East Asia. True yams are grown in Africa and the Caribbean. They are cylindrical in shape, have a rough and almost hairy exterior and taste earthy with minimal sweetness. Just to make this vegetable situation even more complicated, a sweet potato is not even a potato! Sweet potatoes belong to the morning glory family along with jicama, while conventional potatoes belong to the nightshade clan along with peppers, eggplants and tomatoes. \u003c/p>\n\u003cfigure id=\"attachment_114352\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam2_edited-1.jpg\" alt=\"The meeting between a Sweet potato and a true yam.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam2_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The meeting between a sweet potato and a true yam . \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did we get into this squishy orange mess?\u003c/strong> \u003c/p>\n\u003cp>When the orange variety of sweet potatoes was introduced to the US during the mid 20th century, the word “yam” was used as a marketing term to distinguish this variety from the white-fleshed sweet potato. “Yam” comes from the African word for the Dicomes genus, “nyami.” If you feel inspired to try one these “true yams” you’ll have to make your way to a specialty African or Asian grocery store. \u003c/p>\n\u003cp>The sweet potatoes we eat -- no matter what we call them -- are one of the oldest known vegetables. They have been consumed since prehistoric times and were even found in Peruvian caves dating back 10,000 years ago. (\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a>)\u003c/p>\n\u003ch2>Sweet Potato, the Super Tuber\u003c/h2>\n\u003cfigure id=\"attachment_114353\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam3_edited-1.jpg\" alt=\"Sweet potato, the super tuber\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam3_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Sweet potato, the super tuber \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a holistic nutrition student I am always looking to identify the health benefits of what I am eating and sweet potatoes happen to be quite a noteworthy vegetable. They are a great antioxidant boosting food with high levels of vitamin C and carotene. They are also an excellent source of B6, manganese, copper, biotin, pantothenic acid and dietary fiber. Animal studies have shown that these tubers can help stabilize blood sugar and improve insulin response, making them a helpful anti-diabetic food. (\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a>)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most people only enjoy sweet potatoes a few times a year during the holiday season when they construct the perfect bite with turkey, cranberry sauce and a little bit of gravy. I eat sweet potatoes year around. This started two years ago when I went on an elimination diet where I cut out all grains. I was forced to refashion my usual breakfast of toast, cereal or oatmeal. Thus my sweet potato “oatmeal” was born. Instead of using oats as a base for my morning meal, I switched to using a roasted sweet potato (the Japanese variety is my favorite) mashed with coconut oil and topped with seasonal fruit, a nut butter of my choosing, a sprinkle of seeds and a dusting of cinnamon. This creation has revolutionized my mornings and allows me to start the day feeling nourished and grounded. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sweet potatoes are now a staple in my diet because of their natural sweetness and versatility. I savor these root vegetables in my breakfast bowl, tucked into my favorite savory muffins and for dessert, as I inch further away from sugar. Hmmm...maybe Rachel would be open to some sweet potato fudge made with black beans, cocoa powder and just a little maple syrup. \u003c/p>\n\u003ch2>Lila’s Sweet Potato Breakfast Bowl (Vegan and Gluten-free)\u003c/h2>\n\u003cfigure id=\"attachment_114354\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/yam4_edited-1.jpg\" alt=\"Lila’s sweet potato breakfast bowl.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-114354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/yam4_edited-1-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Lila’s sweet potato breakfast bowl. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch2>Roasting the Sweet Potatoes\u003c/h2>\n\u003cp>If you wake up hungry like I do, then I recommend pre-roasting several small sweet potatoes (any variety) for the week.\u003c/p>\n\u003cli>Preheat oven to 400 degrees F\u003c/li>\n\u003cli>Scrub the sweet potatoes with a brush and pat dry.\u003c/li>\n\u003cli>Pierce the sweet potatoes with a fork 1-3 times. (So they don’t explode. I learned the hard way)\u003c/li>\n\u003cli>Place the sweet potatoes on a pan lined with foil or parchment paper.\u003c/li>\n\u003cli>Bake for 40 to 60 minutes until the sweet potatoes start to ooze or until tender.\u003c/li>\n\u003cli>Let them cool and store in an airtight container in the fridge for up to 5 days.\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Lila’s Sweet Potato Breakfast Bowl\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 roasted sweet potato\u003c/li>\n\u003cli>2 tsp coconut oil\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Toppings:\u003c/strong>\n\u003cli>1 small green apple (or ½ cup seasonal fruit such as berries, persimmon or pear)\u003c/li>\n\u003cli>2 tsp nut or seed butter (I use sunflower butter)\u003c/li>\n\u003cli>¼ cup nuts or seeds (I use cashews)\u003c/li>\n\u003cli>2 tsp raw hemp seeds (great source of plant based omega-3)\u003c/li>\n\u003cli>¼ teaspoon cinnamon\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Reheat your roasted sweet potato in the microwave for 1 ½ minutes or steam for 5 minutes.\u003c/li>\n\u003cli>Place your whole sweet potato in a bowl, mash with a fork and combine 2 tsp. coconut oil (I like to eat the skin, but if you prefer not to you can remove the skin at this point).\u003c/li>\n\u003cli>Add toppings of your choosing and feel free to be creative!\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003cstrong>References:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.epicurious.com/ingredients/whats-the-difference-between-sweet-potatoes-and-yams-article\" target=\"_blank\">What's the Difference Between Sweet Potatoes and Yams?\u003c/a> by Janet Rausa Fuller (epicurious.com)\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\" target=\"_blank\">Encyclopedia of Healing Foods\u003c/a> by Michael T. Murray, Joseph Pizzorno, Lara Pizzorno \u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Touché Tooth Fairy: An Illustrated Guide to Food-Based and Holistic Oral Health",
"title": "Touché Tooth Fairy: An Illustrated Guide to Food-Based and Holistic Oral Health",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When I was 7 years old, I would go into a panic thinking about an upcoming trip to the dentist. I was terrified of needing to have a cavity filled-- the shots; painful, noisy drilling; terrible tasting and textured goops they put in my mouth; and the eternity I had to endure until it was over. Only two things made me slightly calmer about my impending dental doom: doing handstands in the dentist’s elevator (I thought they gave me good luck) and praying to the Tooth Fairy. Asking for help and protection from the Tooth Fairy made me feel like I had some control over the fate of my teeth and gave me a sense of peace since I had a magical guide as a support.\u003c/p>\n\u003cp>17 years later, after developing a few sensitive, aching molars and a recent demoralizing trip to the dentist, I think it’s time to take some of the pressure off the tooth fairy. I decide to take control of my dental health by learning about various self-care practices and how the foods I eat affect my oral hygiene.\u003c/p>\n\u003cp>Last month, I enjoyed a slightly foggy Saturday at the Lake Merritt Farmers Market while nibbling on an abundance of colorful fruit samples. After winding through the rows of vendors and picking up my staples of figs, kale and beets, I found myself in front of Rupam Henry’s Holistic Health and Dental Solutions booth. As I scanned the shelves lined with brown and blue bottles of digestive bitters, tinctures and holistic dental products, I couldn’t help but feel like fate brought me here (or maybe it was the Tooth Fairy). I approached Rupam, who worked as a RDA (registered dental assistant) for 20 years, seated behind her register and asked her what to do about my current dental woes. She answered me with clear explanations that addressed my problems (in the vocabulary of western dentistry) and also offered noninvasive ways I could help my teeth and gums, including dietary tips. After a brief chat, I set up an in-depth interview to find out more.\u003c/p>\n\u003cfigure id=\"attachment_112679\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth2_edited-1.jpg\" alt=\"Teeth are a window into health\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Teeth are a window into health \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first time I made the connection between teeth and the well-being of the whole body was when I became acquainted with the work of Weston Price, a dentist who saw teeth as a window into health. His life’s work in the 1930s involved traveling to Africa, Polynesia and Australia, studying the teeth of Native communities who still ate traditional diets. Price discovered that when people ate their ancestral food, their health flourished, and their oral hygiene was remarkable. When missionaries introduced a more western diet, however, the dental health of Native communities declined rapidly. Price attributed this decline in wellness to foods such as: refined sugar, white flour, vegetable oil and canned goods and the loss of fermented grains and seasonal vegetables and \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/03/29/diy-bone-broth-you-really-should-be-making-it-at-home/\" target=\"_blank\">bone broth\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rupamherbals.com/\" target=\"_blank\">Rupam Henry\u003c/a>, who integrates her wisdom as an herbalist and holistic health educator with her 20+ years as a RDA in general and pediatric dentistry, also supports Price’s work. Besides combining holistic and western approaches in her practice and products, she comes from 13 generations of medicine makers and pharmacists originating in Germany.\u003c/p>\n\u003cfigure id=\"attachment_112680\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth3.1_edited-1.jpg\" alt=\"Is oral hygiene just brushing and flossing?\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Is oral hygiene just brushing and flossing? \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Are brushing and flossing the keys to caring for your teeth?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Brushing and flossing are actually just a small part of oral health. What it really comes down to is nutrition, the health of the immune system and your body’s chemistry (registered in saliva and urine pH levels). Some people who brush and floss five times a day may still have cavities, while others who less frequently brush and floss may not have cavities. Brushing and flossing daily, however, is still important to your oral health.\u003c/p>\n\u003cfigure id=\"attachment_112681\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth4.1_edited-1.jpg\" alt=\"Acidic monster stealing minerals from bones and teeth\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Acidic monster stealing minerals from bones and teeth \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why is it important for your body to be in a balanced pH state?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> In a pH-balanced body, bacteria cannot grow because they need an acidic environment to grow and thrive. For most people, this means that they will need to alkalize, which usually translates in eating a less acidic diet. Stress is also acidifying to your entire bodily system, therefore finding ways to relieve stress, such as exercise, meditation, yoga, are important to your bodily function and overall well-being. When your body is too acidic over a long period of time, the endocrine system will draw minerals from your bones, including the teeth, to feed your organ systems to keep them functioning correctly. Tooth decay, bone loss, arthritis, osteoporosis, all stem from having too much acidity, or inflammation, in your body.\u003c/p>\n\u003cfigure id=\"attachment_112682\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth5.jpg\" alt=\"Acidic monster enjoying his favorite foods of caffeine, white flour and white sugar.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Acidic monster enjoying his favorite foods of caffeine, white flour and white sugar. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some foods that feed acidity in the body?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> White sugar, white flour, caffeine, and processed foods are some of the most acidifying foods that are part of the American diet. Too much red meat, pasteurized dairy, grains (especially non-soaked), and anything deep-fried are also acidifying.\u003c/p>\n\u003cp>It’s not only food that can create this imbalance in our bodies, but our environment and stress are also factors when our “fight or flight” response is activated.\u003c/p>\n\u003cfigure id=\"attachment_112683\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth6.2_edited-1.jpg\" alt=\"Alkalizing food raining on the acidic monster \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Alkalizing food raining on the acidic monster \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How can we create less acidity in our body?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Foodwise, a diet that is rich in vegetables, both steamed and raw, salads, plus raw soaked nuts and healthy fats is alkalizing. Keeping processed foods to a minimum and limiting the amount of caffeine that you drink will also help balance your body's pH. If you must consume caffeine, drinking organic coffee and making it “bullet proof” by adding some quality fat, such as organic grass-fed butter or organic coconut oil (or MCT oil) will help ease the effect on your system. Eating an all organic diet cannot be emphasized enough as it will decrease acidity and increase vitality in your entire system.\u003c/p>\n\u003cp>The environment you are eating in is as important as what you are eating. So sitting down to enjoy your food in a quiet and calm space will nourish you the most.\u003c/p>\n\u003cp>Activating our lymphatic system, which acts as the body’s garbage disposal, through exercise, such as, walking, swimming or jumping on a trampoline, also helps to release toxins.\u003c/p>\n\u003cfigure id=\"attachment_112684\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth7.1_edited-1.jpg\" alt=\"Happy healthy teeth \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Happy healthy teeth \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are practices that can help support our oral health?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Here are a few tips:\u003c/p>\n\u003col>\n\u003cli>Using a water pic, or power rinsing with a sip of water, right after you eat, helps your saliva to return to a more alkaline state which reduces mineral loss.\u003c/li>\n\u003cli>Wait at least 40 minutes after you eat to brush your teeth.\u003c/li>\n\u003cli>A common misconception is that we need to brush our teeth right after we’ve eaten food. When you put something in your mouth that isn’t water your saliva becomes acidic to help digest the food. Another misconception is that we should be using toothpastes or tooth powders, on our teeth. This is not true as it contributes to gum recession and may even remove dentin from your tooth structure. It is best to brush with a non-commercial product, such as a tooth or dental soap that is rich in minerals and essential oils and is non-abrasive. Abrasives, such as baking soda on a wet Qtip, should be limited to stain removal only.\u003c/li>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/wiki/Oil_pulling\" target=\"_blank\">Oil pulling\u003c/a> for 15-20 minutes first thing in the morning by swishing 1 teaspoon of sunflower, sesame or coconut oil around in your mouth without swallowing the oil will help to remove harmful bacteria or toxins.\u003c/li>\n\u003cli>Oil pulling originally came from Russia and then became very popular in \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/09/ayurveda-a-journey-towards-balance-using-food-as-medicine/\">Ayurveda\u003c/a>, traditional Indian medicine. By swishing oil in your mouth you can extract oral bacteria and toxins. Make sure you do it first thing when waking up in the morning before you eat or drink anything other than water and then rinse your mouth out 4 or 5 times with hot water.\u003c/li>\n\u003cli>Buy pH strips to measure your saliva (which should be around 7) and urine (which should be 5.8) to test how acidic your body is.\u003c/li>\n\u003cli>The acidity in your urine will tell you whether you are secreting acidic waste successfully. If your urine is too alkaline, this often indicates that your kidneys are under functioning.\u003c/li>\n\u003cli>Limit or eliminate white flour, refined sugar and caffeine.\u003c/li>\n\u003cli>My intention is not about creating fear of food, but making a link between the sensation of: “ I don’t feel good” to the source of the problem, which could be an excess of sugar, wheat or caffeine. Eliminating soothing comfort foods, heavy in white flour, sugar, etc. from your diet is definitely a challenging journey, which often requires support of like-minded people. It is ok to eat “goodies” occasionally but the goal is to eat for optimum health and nutrition.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I’ll admit that these weren’t the easiest tips to put into practice. At first, it felt strange to put two tablespoons of oil in my mouth first thing in the morning and swishing for 15 minutes felt like forever. After a few days, however, I actually got into it and loved how clean my mouth felt. Over the last few years, I have gone through several periods of time when I cut out sugar. Although the first few days are the hardest, I end up feeling like an improved, more energetic version of myself -- and my teeth are less sensitive to cold. Touché, tooth fairy!\u003c/p>\n\n",
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"excerpt": "Here are some food-based tips and holistic best practices to developing and maintaining healthy teeth and good oral hygiene.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I was 7 years old, I would go into a panic thinking about an upcoming trip to the dentist. I was terrified of needing to have a cavity filled-- the shots; painful, noisy drilling; terrible tasting and textured goops they put in my mouth; and the eternity I had to endure until it was over. Only two things made me slightly calmer about my impending dental doom: doing handstands in the dentist’s elevator (I thought they gave me good luck) and praying to the Tooth Fairy. Asking for help and protection from the Tooth Fairy made me feel like I had some control over the fate of my teeth and gave me a sense of peace since I had a magical guide as a support.\u003c/p>\n\u003cp>17 years later, after developing a few sensitive, aching molars and a recent demoralizing trip to the dentist, I think it’s time to take some of the pressure off the tooth fairy. I decide to take control of my dental health by learning about various self-care practices and how the foods I eat affect my oral hygiene.\u003c/p>\n\u003cp>Last month, I enjoyed a slightly foggy Saturday at the Lake Merritt Farmers Market while nibbling on an abundance of colorful fruit samples. After winding through the rows of vendors and picking up my staples of figs, kale and beets, I found myself in front of Rupam Henry’s Holistic Health and Dental Solutions booth. As I scanned the shelves lined with brown and blue bottles of digestive bitters, tinctures and holistic dental products, I couldn’t help but feel like fate brought me here (or maybe it was the Tooth Fairy). I approached Rupam, who worked as a RDA (registered dental assistant) for 20 years, seated behind her register and asked her what to do about my current dental woes. She answered me with clear explanations that addressed my problems (in the vocabulary of western dentistry) and also offered noninvasive ways I could help my teeth and gums, including dietary tips. After a brief chat, I set up an in-depth interview to find out more.\u003c/p>\n\u003cfigure id=\"attachment_112679\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth2_edited-1.jpg\" alt=\"Teeth are a window into health\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth2_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Teeth are a window into health \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first time I made the connection between teeth and the well-being of the whole body was when I became acquainted with the work of Weston Price, a dentist who saw teeth as a window into health. His life’s work in the 1930s involved traveling to Africa, Polynesia and Australia, studying the teeth of Native communities who still ate traditional diets. Price discovered that when people ate their ancestral food, their health flourished, and their oral hygiene was remarkable. When missionaries introduced a more western diet, however, the dental health of Native communities declined rapidly. Price attributed this decline in wellness to foods such as: refined sugar, white flour, vegetable oil and canned goods and the loss of fermented grains and seasonal vegetables and \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/03/29/diy-bone-broth-you-really-should-be-making-it-at-home/\" target=\"_blank\">bone broth\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rupamherbals.com/\" target=\"_blank\">Rupam Henry\u003c/a>, who integrates her wisdom as an herbalist and holistic health educator with her 20+ years as a RDA in general and pediatric dentistry, also supports Price’s work. Besides combining holistic and western approaches in her practice and products, she comes from 13 generations of medicine makers and pharmacists originating in Germany.\u003c/p>\n\u003cfigure id=\"attachment_112680\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth3.1_edited-1.jpg\" alt=\"Is oral hygiene just brushing and flossing?\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112680\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth3.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Is oral hygiene just brushing and flossing? \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Are brushing and flossing the keys to caring for your teeth?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Brushing and flossing are actually just a small part of oral health. What it really comes down to is nutrition, the health of the immune system and your body’s chemistry (registered in saliva and urine pH levels). Some people who brush and floss five times a day may still have cavities, while others who less frequently brush and floss may not have cavities. Brushing and flossing daily, however, is still important to your oral health.\u003c/p>\n\u003cfigure id=\"attachment_112681\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth4.1_edited-1.jpg\" alt=\"Acidic monster stealing minerals from bones and teeth\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth4.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Acidic monster stealing minerals from bones and teeth \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why is it important for your body to be in a balanced pH state?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> In a pH-balanced body, bacteria cannot grow because they need an acidic environment to grow and thrive. For most people, this means that they will need to alkalize, which usually translates in eating a less acidic diet. Stress is also acidifying to your entire bodily system, therefore finding ways to relieve stress, such as exercise, meditation, yoga, are important to your bodily function and overall well-being. When your body is too acidic over a long period of time, the endocrine system will draw minerals from your bones, including the teeth, to feed your organ systems to keep them functioning correctly. Tooth decay, bone loss, arthritis, osteoporosis, all stem from having too much acidity, or inflammation, in your body.\u003c/p>\n\u003cfigure id=\"attachment_112682\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth5.jpg\" alt=\"Acidic monster enjoying his favorite foods of caffeine, white flour and white sugar.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth5-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Acidic monster enjoying his favorite foods of caffeine, white flour and white sugar. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some foods that feed acidity in the body?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> White sugar, white flour, caffeine, and processed foods are some of the most acidifying foods that are part of the American diet. Too much red meat, pasteurized dairy, grains (especially non-soaked), and anything deep-fried are also acidifying.\u003c/p>\n\u003cp>It’s not only food that can create this imbalance in our bodies, but our environment and stress are also factors when our “fight or flight” response is activated.\u003c/p>\n\u003cfigure id=\"attachment_112683\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth6.2_edited-1.jpg\" alt=\"Alkalizing food raining on the acidic monster \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth6.2_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Alkalizing food raining on the acidic monster \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How can we create less acidity in our body?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Foodwise, a diet that is rich in vegetables, both steamed and raw, salads, plus raw soaked nuts and healthy fats is alkalizing. Keeping processed foods to a minimum and limiting the amount of caffeine that you drink will also help balance your body's pH. If you must consume caffeine, drinking organic coffee and making it “bullet proof” by adding some quality fat, such as organic grass-fed butter or organic coconut oil (or MCT oil) will help ease the effect on your system. Eating an all organic diet cannot be emphasized enough as it will decrease acidity and increase vitality in your entire system.\u003c/p>\n\u003cp>The environment you are eating in is as important as what you are eating. So sitting down to enjoy your food in a quiet and calm space will nourish you the most.\u003c/p>\n\u003cp>Activating our lymphatic system, which acts as the body’s garbage disposal, through exercise, such as, walking, swimming or jumping on a trampoline, also helps to release toxins.\u003c/p>\n\u003cfigure id=\"attachment_112684\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/teeth7.1_edited-1.jpg\" alt=\"Happy healthy teeth \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-112684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/teeth7.1_edited-1-960x640.jpg 960w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">Happy healthy teeth \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are practices that can help support our oral health?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>RH:\u003c/strong> Here are a few tips:\u003c/p>\n\u003col>\n\u003cli>Using a water pic, or power rinsing with a sip of water, right after you eat, helps your saliva to return to a more alkaline state which reduces mineral loss.\u003c/li>\n\u003cli>Wait at least 40 minutes after you eat to brush your teeth.\u003c/li>\n\u003cli>A common misconception is that we need to brush our teeth right after we’ve eaten food. When you put something in your mouth that isn’t water your saliva becomes acidic to help digest the food. Another misconception is that we should be using toothpastes or tooth powders, on our teeth. This is not true as it contributes to gum recession and may even remove dentin from your tooth structure. It is best to brush with a non-commercial product, such as a tooth or dental soap that is rich in minerals and essential oils and is non-abrasive. Abrasives, such as baking soda on a wet Qtip, should be limited to stain removal only.\u003c/li>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/wiki/Oil_pulling\" target=\"_blank\">Oil pulling\u003c/a> for 15-20 minutes first thing in the morning by swishing 1 teaspoon of sunflower, sesame or coconut oil around in your mouth without swallowing the oil will help to remove harmful bacteria or toxins.\u003c/li>\n\u003cli>Oil pulling originally came from Russia and then became very popular in \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/09/ayurveda-a-journey-towards-balance-using-food-as-medicine/\">Ayurveda\u003c/a>, traditional Indian medicine. By swishing oil in your mouth you can extract oral bacteria and toxins. Make sure you do it first thing when waking up in the morning before you eat or drink anything other than water and then rinse your mouth out 4 or 5 times with hot water.\u003c/li>\n\u003cli>Buy pH strips to measure your saliva (which should be around 7) and urine (which should be 5.8) to test how acidic your body is.\u003c/li>\n\u003cli>The acidity in your urine will tell you whether you are secreting acidic waste successfully. If your urine is too alkaline, this often indicates that your kidneys are under functioning.\u003c/li>\n\u003cli>Limit or eliminate white flour, refined sugar and caffeine.\u003c/li>\n\u003cli>My intention is not about creating fear of food, but making a link between the sensation of: “ I don’t feel good” to the source of the problem, which could be an excess of sugar, wheat or caffeine. Eliminating soothing comfort foods, heavy in white flour, sugar, etc. from your diet is definitely a challenging journey, which often requires support of like-minded people. It is ok to eat “goodies” occasionally but the goal is to eat for optimum health and nutrition.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’ll admit that these weren’t the easiest tips to put into practice. At first, it felt strange to put two tablespoons of oil in my mouth first thing in the morning and swishing for 15 minutes felt like forever. After a few days, however, I actually got into it and loved how clean my mouth felt. Over the last few years, I have gone through several periods of time when I cut out sugar. Although the first few days are the hardest, I end up feeling like an improved, more energetic version of myself -- and my teeth are less sensitive to cold. Touché, tooth fairy!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "VooDoo Soup, WeScream and Shabbat Dinner- A Week Eating at Burning Man",
"title": "VooDoo Soup, WeScream and Shabbat Dinner- A Week Eating at Burning Man",
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"content": "\u003cfigure id=\"attachment_111943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/1-new.jpg\" alt=\"Skeleton sculpture with pinhole camera device inside the skull.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skeleton sculpture with pinhole camera device inside the skull. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My legs are begging me to stop biking, but my grumbling stomach urges me to continue pedaling. A large dragon art-car blasting heavy bass electronic music toots a fiery hello. I yell over the roar of their music, “ HAVE YOU SEEN A 40s DINER ANYWHERE?” Two people dressed up like pirates shake their heads, while the other dozen dancing souls gyrate in their own worlds. As the dragon glides away I assess my desert surroundings in the pre-dawn darkness. A speckled ocean of glowing lights bobs and twirls as I feel the air pulse from the hundreds of speakers playing various types of electronic music.\u003c/p>\n\u003cfigure id=\"attachment_111944\" class=\"wp-caption aligncenter\" style=\"max-width: 1215px\">\u003cimg class=\"size-full wp-image-111944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/2-new.jpg\" alt=\"El pulpo mecanico art car.\" width=\"1215\" height=\"1800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new.jpg 1215w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-400x593.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-800x1185.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-768x1138.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-1180x1748.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-960x1422.jpg 960w\" sizes=\"(max-width: 1215px) 100vw, 1215px\">\u003cfigcaption class=\"wp-caption-text\">El pulpo mecanico art car. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It is my third year at \u003ca href=\"http://burningman.org/\" target=\"_blank\">Burning Man\u003c/a>, the annual weeklong art festival in Black Rock Desert, Nevada. I try and summon some “playa magic” to help me find the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/24/tips-on-preparing-food-for-burning-man/\" target=\"_blank\">Dust City Diner\u003c/a> art car that is hiding somewhere in the expansive desert and serving up grilled cheese and hot coffee. My hunger and curiosity are still fueling this solo middle of the night wild goose chase.\u003c/p>\n\u003cfigure id=\"attachment_111945\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111945\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/3-new.jpg\" alt=\"Enjoying one of the many trampolines on the playa.\" width=\"1920\" height=\"635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-400x132.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-800x265.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-768x254.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-1440x476.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-1180x390.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-960x318.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying one of the many trampolines on the playa. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the temporary city of Burning Man, theme camps are situated at numerical coordinates of avenues that extend radially from the Man sculpture at the 12 o’clock position and concentrically arcing streets that are organized alphabetically. Beyond the Man is considered “deep playa” where synchronicity rules, art cars roam and burners on bikes weave around art installations. About two miles from the man, a plastic “trash fence” marks the boundary of the event.\u003c/p>\n\u003cfigure id=\"attachment_111946\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-111946\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4-new.jpg\" alt=\"Aerial view of Burning man.\" width=\"1600\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-960x720.jpg 960w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Aerial view of Burning man. \u003ccite>(Wikimedia commons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While all of Burning Man can be considered a string of unexpected surprises, I feel like the deep playa is where the some of the richest magic happens, as well as some of the deepest frustration and disappointment.\u003c/p>\n\u003cfigure id=\"attachment_111947\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111947\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/5-new.jpg\" alt=\"Dusty feet on the playa.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dusty feet on the playa. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After another unsuccessful 45 minutes searching for the Dust City Diner, I head back to my camp with my head hung heavy to get a few hours of sleep before sunrise. Back at camp, I plop down on a couch that coughs up a plume of dust and devour a granola bar and a squeeze pack of maple-flavored almond butter to quiet my grumbling belly. My alarm starts beeping at 6:30am and I crawl out of my sleeping bag, put on a tutu and some sunscreen and head out for the day.\u003c/p>\n\u003cfigure id=\"attachment_111948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111948\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/6-new.jpg\" alt=\"Lighthouses art installation. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lighthouses art installation. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have never been to Burning Man, then bringing food and water for an entire week in the desert may seem like an impossible and unappetizing feat. The food at Burning Man, however, is so much more than cup-o-noodles, beef jerky and trail mix. Exploring the animated city, you’ll find various food-themed camps that embody the second of ten guiding principles of Burning Man –- that of \u003ca href=\"http://burningman.org/culture/philosophical-center/10-principles/\" target=\"_blank\">gifting\u003c/a> -- by providing nourishment for any burner who happens by their camp. Some camps entice you with skimpily dressed megaphone hecklers, while others simply draw you in with colorful signs and the promise of sitting in the shade.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One afternoon outing with my campmate Andrea, we happen upon a camp called “WeScream” that was serving ice cream made with liquid nitrogen. I got to take a turn stirring in the liquid nitrogen that smoked like a witch’s cauldron and we both got scoops of chocolate mint ice cream made with coconut milk in waffle cones.\u003c/p>\n\u003cfigure id=\"attachment_111949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/7-new.jpg\" alt=\"Liquid nitrogen is used to make ice cream at Camp WeScream.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Liquid nitrogen is used to make ice cream at Camp WeScream. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/8-new.jpg\" alt=\"Mint chocolate coconut milk ice cream in a waffle cone.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-111950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mint chocolate coconut milk ice cream in a waffle cone. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After our dessert we headed to my friend’s camp, “VooDoo Soup” that serves gourmet soups and homemade ginger beer daily with a side of live jazz music. We sipped a cooling tomato-lime gazpacho and listened to an older man with a long beard wearing a flamingo hat play the piano.\u003c/p>\n\u003cfigure id=\"attachment_111951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/9-new.jpg\" alt=\"VooDoo Soup Camp serving up some tomato-lime gazpacho.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-111951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">VooDoo Soup Camp serving up some tomato-lime gazpacho. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Burners can also enjoy miso soup and sake from the camp, \"Miso Horny,\" which also provides various consent workshops. The best snow cone can be found at \"Snow Koan Solar,\" which uses giant solar panels to dish out a rainbow of flavored snow cones. You can also spin a wheel of compromising dares to receive a pickle from one of many pickle themed camps.\u003c/p>\n\u003cp>Besides all the fun playa snacks I enjoyed while peddling around the city on my bike, possibly the only regular daily activity I partook in was the shared breakfast and dinner with my 65 person themed camp, \"Milk and Honey.\" We had a large kitchen structure that housed two waist-high portable gas stoves, three commercial chest freezers and a pantry full of dried goods. Each person in our camp worked one breakfast and one dinner shift.\u003c/p>\n\u003cfigure id=\"attachment_111952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/10-new.jpg\" alt=\"Campmates cooking dinner.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Campmates cooking dinner. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Detailed recipes were inscribed on organized spreadsheets and with a pinch of playa dust we enjoyed blueberry pancakes, quesadillas, spinach salad, lentils and quinoa, chicken apple sausages and much more.\u003c/p>\n\u003cp>One of the most exciting things that was cooking in the kitchen this year was our partnership with a Nevada-based camp that provided organic and local produce and delivered to various camps on the playa at reasonable prices. We got 80% of our food from this camp and had many more organic veggies than we’ve had in past years.\u003c/p>\n\u003cfigure id=\"attachment_111953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/11-new.jpg\" alt=\"Freezer filled with local organic produce delivered right to our camp.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111953\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freezer filled with local organic produce delivered right to our camp. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It felt sweet and grounding to share meals with friends while hearing about the day’s (or evening’s) escapades.\u003c/p>\n\u003cfigure id=\"attachment_111954\" class=\"wp-caption aligncenter\" style=\"max-width: 1334px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/12-new.jpg\" alt=\"Milk and Honeys on our shipping container watching the sunset.\" width=\"1334\" height=\"1000\" class=\"size-full wp-image-111954\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new.jpg 1334w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-960x720.jpg 960w\" sizes=\"(max-width: 1334px) 100vw, 1334px\">\u003cfigcaption class=\"wp-caption-text\">Milk and Honeys on our shipping container watching the sunset. \u003ccite>(Glenna Gordon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Milk and Honey is a “Jew-ish” camp and includes a mix of 50/50 Jewish to non-Jewish participants, but has no religious expectations or requirements. Our gift to the playa every year is a “\u003ca href=\"http://burningman.org/culture/philosophical-center/10-principles/\" target=\"_blank\">radically inclusive\u003c/a>” (principle #1 of Burning Man) Shabbat service and dinner on Friday night. Members from camp spend all day cooking a vegetarian feast of lentils, orzo, cabbage salad and couscous for the Shabbat attendees (and all year fundraising and planning on how we can make next year’s Shabbat even better). This year a record number of over 600 people showed up for the Friday night celebration.\u003c/p>\n\u003cfigure id=\"attachment_111955\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/13-new.jpg\" alt=\"Shabbat ritual Friday evening of Burning Man.\" width=\"1000\" height=\"1334\" class=\"size-full wp-image-111955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-960x1281.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Shabbat ritual Friday evening of Burning Man. \u003ccite>(Glenna Gordon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Burners sat down at long tables on the floor of our living room shade structure as Milk and Honey camp members served everyone wine, challah and the smorgasbord of food. Putting on Shabbat for that many people takes an incredible amount of work, organization, funding and planning from cooking, serving, facilitating, and parking bikes to cleaning up.\u003c/p>\n\u003cfigure id=\"attachment_111956\" class=\"wp-caption aligncenter\" style=\"max-width: 1334px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/14-new.jpg\" alt=\"Milk and Honey’s geodesic dome at night.\" width=\"1334\" height=\"1000\" class=\"size-full wp-image-111956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new.jpg 1334w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-960x720.jpg 960w\" sizes=\"(max-width: 1334px) 100vw, 1334px\">\u003cfigcaption class=\"wp-caption-text\">Milk and Honey’s geodesic dome at night. \u003ccite>(Glenna Gordon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>During the service, I climb to the top of our geodesic dome and look down at the sea of people singing and swaying together. Even though I developed an agenda at Burning Man to find “this” art car or get to “that event,” it is the unexpected moments that make my heart feel full and truly believe in the playa magic that we will all somehow get what we need.\u003c/p>\n\u003cfigure id=\"attachment_111957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/15-new.jpg\" alt=\"Lila dressed up in white along with the rest of Milk and Honey to celebrate Shabbat.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lila dressed up in white along with the rest of Milk and Honey to celebrate Shabbat. \u003ccite>(Lila Volka)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "If you have never been to Burning Man, then bringing food and water for an entire week in the desert may seem like an impossible and unappetizing feat. The food at Burning Man, however, is so much more than cup-o-noodles, beef jerky and trail mix. Exploring the animated city, you’ll find various food-themed camps that embody the second of ten guiding principles of Burning Man –- that of gifting.",
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"description": "If you have never been to Burning Man, then bringing food and water for an entire week in the desert may seem like an impossible and unappetizing feat. The food at Burning Man, however, is so much more than cup-o-noodles, beef jerky and trail mix. Exploring the animated city, you’ll find various food-themed camps that embody the second of ten guiding principles of Burning Man –- that of gifting.",
"title": "VooDoo Soup, WeScream and Shabbat Dinner- A Week Eating at Burning Man | KQED",
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"headline": "VooDoo Soup, WeScream and Shabbat Dinner- A Week Eating at Burning Man",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_111943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/1-new.jpg\" alt=\"Skeleton sculpture with pinhole camera device inside the skull.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/1-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Skeleton sculpture with pinhole camera device inside the skull. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My legs are begging me to stop biking, but my grumbling stomach urges me to continue pedaling. A large dragon art-car blasting heavy bass electronic music toots a fiery hello. I yell over the roar of their music, “ HAVE YOU SEEN A 40s DINER ANYWHERE?” Two people dressed up like pirates shake their heads, while the other dozen dancing souls gyrate in their own worlds. As the dragon glides away I assess my desert surroundings in the pre-dawn darkness. A speckled ocean of glowing lights bobs and twirls as I feel the air pulse from the hundreds of speakers playing various types of electronic music.\u003c/p>\n\u003cfigure id=\"attachment_111944\" class=\"wp-caption aligncenter\" style=\"max-width: 1215px\">\u003cimg class=\"size-full wp-image-111944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/2-new.jpg\" alt=\"El pulpo mecanico art car.\" width=\"1215\" height=\"1800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new.jpg 1215w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-400x593.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-800x1185.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-768x1138.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-1180x1748.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/2-new-960x1422.jpg 960w\" sizes=\"(max-width: 1215px) 100vw, 1215px\">\u003cfigcaption class=\"wp-caption-text\">El pulpo mecanico art car. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It is my third year at \u003ca href=\"http://burningman.org/\" target=\"_blank\">Burning Man\u003c/a>, the annual weeklong art festival in Black Rock Desert, Nevada. I try and summon some “playa magic” to help me find the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/24/tips-on-preparing-food-for-burning-man/\" target=\"_blank\">Dust City Diner\u003c/a> art car that is hiding somewhere in the expansive desert and serving up grilled cheese and hot coffee. My hunger and curiosity are still fueling this solo middle of the night wild goose chase.\u003c/p>\n\u003cfigure id=\"attachment_111945\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111945\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/3-new.jpg\" alt=\"Enjoying one of the many trampolines on the playa.\" width=\"1920\" height=\"635\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-400x132.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-800x265.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-768x254.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-1440x476.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-1180x390.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/3-new-960x318.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying one of the many trampolines on the playa. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the temporary city of Burning Man, theme camps are situated at numerical coordinates of avenues that extend radially from the Man sculpture at the 12 o’clock position and concentrically arcing streets that are organized alphabetically. Beyond the Man is considered “deep playa” where synchronicity rules, art cars roam and burners on bikes weave around art installations. About two miles from the man, a plastic “trash fence” marks the boundary of the event.\u003c/p>\n\u003cfigure id=\"attachment_111946\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-111946\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/4-new.jpg\" alt=\"Aerial view of Burning man.\" width=\"1600\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/4-new-960x720.jpg 960w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Aerial view of Burning man. \u003ccite>(Wikimedia commons)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While all of Burning Man can be considered a string of unexpected surprises, I feel like the deep playa is where the some of the richest magic happens, as well as some of the deepest frustration and disappointment.\u003c/p>\n\u003cfigure id=\"attachment_111947\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111947\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/5-new.jpg\" alt=\"Dusty feet on the playa.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/5-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dusty feet on the playa. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After another unsuccessful 45 minutes searching for the Dust City Diner, I head back to my camp with my head hung heavy to get a few hours of sleep before sunrise. Back at camp, I plop down on a couch that coughs up a plume of dust and devour a granola bar and a squeeze pack of maple-flavored almond butter to quiet my grumbling belly. My alarm starts beeping at 6:30am and I crawl out of my sleeping bag, put on a tutu and some sunscreen and head out for the day.\u003c/p>\n\u003cfigure id=\"attachment_111948\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111948\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/6-new.jpg\" alt=\"Lighthouses art installation. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/6-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lighthouses art installation. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have never been to Burning Man, then bringing food and water for an entire week in the desert may seem like an impossible and unappetizing feat. The food at Burning Man, however, is so much more than cup-o-noodles, beef jerky and trail mix. Exploring the animated city, you’ll find various food-themed camps that embody the second of ten guiding principles of Burning Man –- that of \u003ca href=\"http://burningman.org/culture/philosophical-center/10-principles/\" target=\"_blank\">gifting\u003c/a> -- by providing nourishment for any burner who happens by their camp. Some camps entice you with skimpily dressed megaphone hecklers, while others simply draw you in with colorful signs and the promise of sitting in the shade.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One afternoon outing with my campmate Andrea, we happen upon a camp called “WeScream” that was serving ice cream made with liquid nitrogen. I got to take a turn stirring in the liquid nitrogen that smoked like a witch’s cauldron and we both got scoops of chocolate mint ice cream made with coconut milk in waffle cones.\u003c/p>\n\u003cfigure id=\"attachment_111949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/7-new.jpg\" alt=\"Liquid nitrogen is used to make ice cream at Camp WeScream.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/7-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Liquid nitrogen is used to make ice cream at Camp WeScream. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/8-new.jpg\" alt=\"Mint chocolate coconut milk ice cream in a waffle cone.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-111950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/8-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mint chocolate coconut milk ice cream in a waffle cone. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After our dessert we headed to my friend’s camp, “VooDoo Soup” that serves gourmet soups and homemade ginger beer daily with a side of live jazz music. We sipped a cooling tomato-lime gazpacho and listened to an older man with a long beard wearing a flamingo hat play the piano.\u003c/p>\n\u003cfigure id=\"attachment_111951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/9-new.jpg\" alt=\"VooDoo Soup Camp serving up some tomato-lime gazpacho.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-111951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/9-new-128x128.jpg 128w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">VooDoo Soup Camp serving up some tomato-lime gazpacho. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Burners can also enjoy miso soup and sake from the camp, \"Miso Horny,\" which also provides various consent workshops. The best snow cone can be found at \"Snow Koan Solar,\" which uses giant solar panels to dish out a rainbow of flavored snow cones. You can also spin a wheel of compromising dares to receive a pickle from one of many pickle themed camps.\u003c/p>\n\u003cp>Besides all the fun playa snacks I enjoyed while peddling around the city on my bike, possibly the only regular daily activity I partook in was the shared breakfast and dinner with my 65 person themed camp, \"Milk and Honey.\" We had a large kitchen structure that housed two waist-high portable gas stoves, three commercial chest freezers and a pantry full of dried goods. Each person in our camp worked one breakfast and one dinner shift.\u003c/p>\n\u003cfigure id=\"attachment_111952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/10-new.jpg\" alt=\"Campmates cooking dinner.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-111952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/10-new-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Campmates cooking dinner. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Detailed recipes were inscribed on organized spreadsheets and with a pinch of playa dust we enjoyed blueberry pancakes, quesadillas, spinach salad, lentils and quinoa, chicken apple sausages and much more.\u003c/p>\n\u003cp>One of the most exciting things that was cooking in the kitchen this year was our partnership with a Nevada-based camp that provided organic and local produce and delivered to various camps on the playa at reasonable prices. We got 80% of our food from this camp and had many more organic veggies than we’ve had in past years.\u003c/p>\n\u003cfigure id=\"attachment_111953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/11-new.jpg\" alt=\"Freezer filled with local organic produce delivered right to our camp.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111953\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/11-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Freezer filled with local organic produce delivered right to our camp. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It felt sweet and grounding to share meals with friends while hearing about the day’s (or evening’s) escapades.\u003c/p>\n\u003cfigure id=\"attachment_111954\" class=\"wp-caption aligncenter\" style=\"max-width: 1334px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/12-new.jpg\" alt=\"Milk and Honeys on our shipping container watching the sunset.\" width=\"1334\" height=\"1000\" class=\"size-full wp-image-111954\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new.jpg 1334w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/12-new-960x720.jpg 960w\" sizes=\"(max-width: 1334px) 100vw, 1334px\">\u003cfigcaption class=\"wp-caption-text\">Milk and Honeys on our shipping container watching the sunset. \u003ccite>(Glenna Gordon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Milk and Honey is a “Jew-ish” camp and includes a mix of 50/50 Jewish to non-Jewish participants, but has no religious expectations or requirements. Our gift to the playa every year is a “\u003ca href=\"http://burningman.org/culture/philosophical-center/10-principles/\" target=\"_blank\">radically inclusive\u003c/a>” (principle #1 of Burning Man) Shabbat service and dinner on Friday night. Members from camp spend all day cooking a vegetarian feast of lentils, orzo, cabbage salad and couscous for the Shabbat attendees (and all year fundraising and planning on how we can make next year’s Shabbat even better). This year a record number of over 600 people showed up for the Friday night celebration.\u003c/p>\n\u003cfigure id=\"attachment_111955\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/13-new.jpg\" alt=\"Shabbat ritual Friday evening of Burning Man.\" width=\"1000\" height=\"1334\" class=\"size-full wp-image-111955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/13-new-960x1281.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Shabbat ritual Friday evening of Burning Man. \u003ccite>(Glenna Gordon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Burners sat down at long tables on the floor of our living room shade structure as Milk and Honey camp members served everyone wine, challah and the smorgasbord of food. Putting on Shabbat for that many people takes an incredible amount of work, organization, funding and planning from cooking, serving, facilitating, and parking bikes to cleaning up.\u003c/p>\n\u003cfigure id=\"attachment_111956\" class=\"wp-caption aligncenter\" style=\"max-width: 1334px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/14-new.jpg\" alt=\"Milk and Honey’s geodesic dome at night.\" width=\"1334\" height=\"1000\" class=\"size-full wp-image-111956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new.jpg 1334w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/14-new-960x720.jpg 960w\" sizes=\"(max-width: 1334px) 100vw, 1334px\">\u003cfigcaption class=\"wp-caption-text\">Milk and Honey’s geodesic dome at night. \u003ccite>(Glenna Gordon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During the service, I climb to the top of our geodesic dome and look down at the sea of people singing and swaying together. Even though I developed an agenda at Burning Man to find “this” art car or get to “that event,” it is the unexpected moments that make my heart feel full and truly believe in the playa magic that we will all somehow get what we need.\u003c/p>\n\u003cfigure id=\"attachment_111957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/15-new.jpg\" alt=\"Lila dressed up in white along with the rest of Milk and Honey to celebrate Shabbat.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/15-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lila dressed up in white along with the rest of Milk and Honey to celebrate Shabbat. \u003ccite>(Lila Volka)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Watermelon Girl Explores Summer Fruit Through Traditional Chinese Medicine ",
"title": "Watermelon Girl Explores Summer Fruit Through Traditional Chinese Medicine ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>“I spit seeds at bad guys!” I say as Super Watermelon Girl to a woman dressed up like a ladybug at Piedmont Avenue’s annual Halloween parade. Elementary school girls in the '90s often went through obsessions with horses, soccer or The Spice Girls. My infatuation, however, was with watermelon. I adored anything watermelon, from erasers to ice cream to the giant stuffed watermelon, Melly, my mother sewed me for my birthday. I even AOL Instant Messengered my friends from the screen name watermelOgrl (watermelongrl was taken). The first day of 7\u003csup>th\u003c/sup> grade, however, I decided it was time to shed my Watermelon Girl identity and step into a more “grown-up” phase of preteenhood. I put all my watermelon items in my “special box” that lived in my closet, a container where all the past versions of Lila hibernated.\u003c/p>\n\u003cfigure id=\"attachment_110733\" class=\"wp-caption aligncenter\" style=\"max-width: 2544px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/2.watermleonpattern.jpg\" alt=\"Watermelon girl’s favorite things\" width=\"2544\" height=\"1774\" class=\"size-full wp-image-110733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern.jpg 2544w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-1440x1004.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-960x669.jpg 960w\" sizes=\"(max-width: 2544px) 100vw, 2544px\">\u003cfigcaption class=\"wp-caption-text\">Watermelon girl’s favorite things \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I prepare to attend \u003ca href=\"https://www.baumancollege.org/programs/nutrition-consultant/\" target=\"_blank\">Bauman College\u003c/a> this fall to become a Holistic Nutrition consultant, I acknowledge the now adult Watermelon Girl who is ready to step into her own food-related super powers. One of the reasons I was drawn to this program is that I have been fascinated with the concept of food as medicine, which I explored in my article \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/09/ayurveda-a-journey-towards-balance-using-food-as-medicine/\">Ayurveda: A Journey Towards Balance Using Food As Medicine\u003c/a>.\u003c/p>\n\u003cp>Following my curiosity on this subject, I recently attended an “Everyday Food as Medicine” workshop at the \u003ca href=\"http://www.qulturecollective.com/\" target=\"_blank\">Qulture Collective\u003c/a> in Oakland led by Mamie Chow L. Ac., acupuncturist and food as medicine consultant. She spoke about practical ways to apply traditional Eastern wisdom to our busy, modern lives. The way Chow described Traditional Chinese Medicine’s view of food gave me a new perspective on the foods I eat. To learn more, I read Paul Pitchford’s \u003cem>\u003ca href=\"https://www.amazon.com/Healing-Whole-Foods-Traditions-Nutrition/dp/1556434308\" target=\"_blank\">Healing with Whole Foods: Asian Traditions and Modern Nutrition\u003c/a>\u003c/em>. As the bountiful piles of watermelon roll into Berkeley Bowl for the summer, I’m inspired to share what I have learned about the medicinal qualities of fruit, so others can feel that vibrancy that exists within the food we eat even after it leaves the soil or the tree.\u003c/p>\n\u003cp>In her workshop, Chow explained how traditional Chinese medicine’s approach to food and nutrition revolves around the balance of yin and yang. Yang encompasses Qi (energy), warming, day and sun while Yin refers to rest, cooling, night, and moon. Chow told the workshop attendees that every food has an action, a temperature and a flavor. The action of a food can promote organ expansion, contraction, moistening, drying, relaxation or strengthening. The temperature of a food can be placed on a spectrum from cold to hot.\u003c/p>\n\u003cfigure id=\"attachment_110734\" class=\"wp-caption aligncenter\" style=\"max-width: 2036px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/3.tempoffood.jpg\" alt=\"Spectrum of food temperatures\" width=\"2036\" height=\"1612\" class=\"size-full wp-image-110734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood.jpg 2036w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-400x317.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-800x633.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-768x608.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-1440x1140.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-1180x934.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-960x760.jpg 960w\" sizes=\"(max-width: 2036px) 100vw, 2036px\">\u003cfigcaption class=\"wp-caption-text\">Spectrum of food temperatures \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the flavor of a food can be salty, bitter, spicy, sour or sweet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Consuming fruit gives our body a break from foods that take more effort to digest,” says Paul Pitchford, in his book that unites Western research on health and nutrition with the traditions of Eastern medicine. He also mentions that most fruit is alkalizing with its cooling and cleansing properties, which can help balance the over-consumption of rich foods in the American diet.\u003c/p>\n\u003cp>Chow shares the benefits of “consuming the rainbow” through eating different colors of fruits (and vegetables). Each fruit has different antioxidants that help cleanse the body from the toxic oxidized agents we are exposed to such as rancid oil, charred meat, plastic bags, containers and packaging. Chow explains that fruit digests at a different rate than other foods and therefore is most beneficial when eaten by itself.\u003c/p>\n\u003cfigure id=\"attachment_110735\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/4.foodrainbow.jpg\" alt=\"Food rainbow\" width=\"1776\" height=\"1186\" class=\"size-full wp-image-110735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-1440x962.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-960x641.jpg 960w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">Food rainbow \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Americans love to eat fruit with pancakes, ice cream and yogurt, which can stifle digestion and produce “dampness.” I learned that traditional Chinese medicine’s concept of “dampness” points to a sluggish digestive ability. There are many factors that can contribute to “dampness,” one of them being diet. Chow gives some possible symptoms of “dampness” such as, easy weight gain, inflammation, fatigue (especially after eating), chronic yeast infections and skin problems. I took away that when it comes to fruit, you want to let your strawberry have your taste buds’ undivided attention.\u003c/p>\n\u003cfigure id=\"attachment_110736\" class=\"wp-caption aligncenter\" style=\"max-width: 1972px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/5.strawberry.jpg\" alt=\"Chow suggests one should eat fruit by itself\" width=\"1972\" height=\"1464\" class=\"size-full wp-image-110736\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry.jpg 1972w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-800x594.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-1440x1069.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-1180x876.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-960x713.jpg 960w\" sizes=\"(max-width: 1972px) 100vw, 1972px\">\u003cfigcaption class=\"wp-caption-text\">Chow suggests one should eat fruit by itself \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Too much fruit, however, can also cause “dampness.” In the Everyday Food as Medicine workshop, Chow mentioned the importance of moderation. A simple way to measure how much of any one kind of fruit to consume for the day is to enjoy what can fit in the palm of your hand. The ideal time to eat fruit is as an afternoon snack, but even though it seems contradictory, a Chinese folk remedy says, “One should eat exactly five strawberries before every meal to aid in digestion,” Chow adds.\u003c/p>\n\u003cp>Traditional Chinese medicine supports living in harmony with your environment and you can check out CUESA’s \u003ca href=\"http://www.cuesa.org/eat-seasonally/charts/fruit\">seasonal fruit and nuts chart\u003c/a> (a non-profit whose mission is to educate urban consumers about sustainable agriculture) to find out when specific fruits are in season.\u003c/p>\n\u003cp>\u003cstrong>Here are some fanciful scenarios to help you remember the qualities of different summer fruit:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_110737\" class=\"wp-caption aligncenter\" style=\"max-width: 2712px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/6.apcherpea.jpg\" alt=\"Apricot, cherry and peach scenario\" width=\"2712\" height=\"1095\" class=\"size-full wp-image-110737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea.jpg 2712w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-400x162.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-800x323.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-768x310.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-1440x581.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-1180x476.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-960x388.jpg 960w\" sizes=\"(max-width: 2712px) 100vw, 2712px\">\u003cfigcaption class=\"wp-caption-text\">Apricot, cherry and peach scenario \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apricots\u003c/strong> may help you out on your next bird watching trip. With their neutral temperature they are said to help your eyesight and increase yin fluids. A few apricots might quench your thirst and soothe your dry throat as you observe that eagle’s nest with your newly enhanced vision.\u003c/p>\n\u003cp>\u003cstrong>Cherries\u003c/strong> are perfect for the Bay Area’s summer fog. Since they have a warming temperature they are suitable for those cloudy days at the beach. But don’t fret! Pitchford writes that cherries tonify the spleen, which is associated with the emotion of worry. So maybe your beach birthday party didn’t have all that much sun. You can keep your self-worth intact by enjoying some of these red jewels that help “hold in your “essence” and qi,” as Chow puts it.\u003c/p>\n\u003cp>\u003cstrong>Peaches\u003c/strong> are excellent after a long, hot and dusty hike. They are cooling by nature and can promote blood circulation and nourish body fluids. Pitchford says they are great for dry conditions of the lungs. After trekking in the sun for many hours, your warm tuna fish sandwich looked a little dicey, but you ate it anyway. They can also help gastrointestinal inflammation for the ride home.\u003c/p>\n\u003cfigure id=\"attachment_110739\" class=\"wp-caption aligncenter\" style=\"max-width: 2712px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/7.rasstrawandwat.jpg\" alt=\"Raspberry, strawberry and watermelon scenario\" width=\"2712\" height=\"1020\" class=\"size-full wp-image-110739\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat.jpg 2712w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-400x150.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-800x301.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-768x289.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-1440x542.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-1180x444.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-960x361.jpg 960w\" sizes=\"(max-width: 2712px) 100vw, 2712px\">\u003cfigcaption class=\"wp-caption-text\">Raspberry, strawberry and watermelon scenario \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Raspberries\u003c/strong> will come in handy when you’re camping. They are neutral in temperature and are help treat frequent urination especially at night, Pitchford writes. If you don’t want your slumber to be disturbed in your sleeping bag, you may want to consider a dessert of raspberries before you hit the sack.\u003c/p>\n\u003cp>\u003cstrong>Strawberries\u003c/strong> are fit for the peppy summer camp counselor shouting cheers all day long in the sun. As a cooling fruit, Pitchford explains that strawberries moisten the lungs and can be used for thirst, sore throat and voice hoarseness. They are also great for skin. If you’re feeling crafty you can make a strawberry puree facial.\u003c/p>\n\u003cp>\u003cstrong>Watermelon\u003c/strong> is best suited to ease the feeling of cranky-heat. Suppose you are celebrating at a friend’s BBQ. Its possible you may have had one too many beers, got a little bit sunburned and ate a few overly charred burgers. Eating watermelon can cool your stomach, sooth irritability and promote fluid creation.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>After learning about the medicinal qualities of watermelon, I realize that my preteen obsession may have had something to do with their ability to quell the emotions from endless middle school drama. Now, I can eat watermelon, knowing it will soothe the effects of the summer heat (and if all else fails, I can always spit seeds at bad guys).\u003c/p>\n\u003cfigure id=\"attachment_110740\" class=\"wp-caption aligncenter\" style=\"max-width: 784px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/8.EPSON004.jpg\" alt=\"Lila as Super Watermelon Girl\" width=\"784\" height=\"1376\" class=\"size-full wp-image-110740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004.jpg 784w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004-400x702.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004-768x1348.jpg 768w\" sizes=\"(max-width: 784px) 100vw, 784px\">\u003cfigcaption class=\"wp-caption-text\">Lila as Super Watermelon Girl \u003ccite>(Courtesy Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>“I spit seeds at bad guys!” I say as Super Watermelon Girl to a woman dressed up like a ladybug at Piedmont Avenue’s annual Halloween parade. Elementary school girls in the '90s often went through obsessions with horses, soccer or The Spice Girls. My infatuation, however, was with watermelon. I adored anything watermelon, from erasers to ice cream to the giant stuffed watermelon, Melly, my mother sewed me for my birthday. I even AOL Instant Messengered my friends from the screen name watermelOgrl (watermelongrl was taken). The first day of 7\u003csup>th\u003c/sup> grade, however, I decided it was time to shed my Watermelon Girl identity and step into a more “grown-up” phase of preteenhood. I put all my watermelon items in my “special box” that lived in my closet, a container where all the past versions of Lila hibernated.\u003c/p>\n\u003cfigure id=\"attachment_110733\" class=\"wp-caption aligncenter\" style=\"max-width: 2544px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/2.watermleonpattern.jpg\" alt=\"Watermelon girl’s favorite things\" width=\"2544\" height=\"1774\" class=\"size-full wp-image-110733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern.jpg 2544w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-1440x1004.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/2.watermleonpattern-960x669.jpg 960w\" sizes=\"(max-width: 2544px) 100vw, 2544px\">\u003cfigcaption class=\"wp-caption-text\">Watermelon girl’s favorite things \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I prepare to attend \u003ca href=\"https://www.baumancollege.org/programs/nutrition-consultant/\" target=\"_blank\">Bauman College\u003c/a> this fall to become a Holistic Nutrition consultant, I acknowledge the now adult Watermelon Girl who is ready to step into her own food-related super powers. One of the reasons I was drawn to this program is that I have been fascinated with the concept of food as medicine, which I explored in my article \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/09/ayurveda-a-journey-towards-balance-using-food-as-medicine/\">Ayurveda: A Journey Towards Balance Using Food As Medicine\u003c/a>.\u003c/p>\n\u003cp>Following my curiosity on this subject, I recently attended an “Everyday Food as Medicine” workshop at the \u003ca href=\"http://www.qulturecollective.com/\" target=\"_blank\">Qulture Collective\u003c/a> in Oakland led by Mamie Chow L. Ac., acupuncturist and food as medicine consultant. She spoke about practical ways to apply traditional Eastern wisdom to our busy, modern lives. The way Chow described Traditional Chinese Medicine’s view of food gave me a new perspective on the foods I eat. To learn more, I read Paul Pitchford’s \u003cem>\u003ca href=\"https://www.amazon.com/Healing-Whole-Foods-Traditions-Nutrition/dp/1556434308\" target=\"_blank\">Healing with Whole Foods: Asian Traditions and Modern Nutrition\u003c/a>\u003c/em>. As the bountiful piles of watermelon roll into Berkeley Bowl for the summer, I’m inspired to share what I have learned about the medicinal qualities of fruit, so others can feel that vibrancy that exists within the food we eat even after it leaves the soil or the tree.\u003c/p>\n\u003cp>In her workshop, Chow explained how traditional Chinese medicine’s approach to food and nutrition revolves around the balance of yin and yang. Yang encompasses Qi (energy), warming, day and sun while Yin refers to rest, cooling, night, and moon. Chow told the workshop attendees that every food has an action, a temperature and a flavor. The action of a food can promote organ expansion, contraction, moistening, drying, relaxation or strengthening. The temperature of a food can be placed on a spectrum from cold to hot.\u003c/p>\n\u003cfigure id=\"attachment_110734\" class=\"wp-caption aligncenter\" style=\"max-width: 2036px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/3.tempoffood.jpg\" alt=\"Spectrum of food temperatures\" width=\"2036\" height=\"1612\" class=\"size-full wp-image-110734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood.jpg 2036w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-400x317.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-800x633.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-768x608.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-1440x1140.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-1180x934.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/3.tempoffood-960x760.jpg 960w\" sizes=\"(max-width: 2036px) 100vw, 2036px\">\u003cfigcaption class=\"wp-caption-text\">Spectrum of food temperatures \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the flavor of a food can be salty, bitter, spicy, sour or sweet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Consuming fruit gives our body a break from foods that take more effort to digest,” says Paul Pitchford, in his book that unites Western research on health and nutrition with the traditions of Eastern medicine. He also mentions that most fruit is alkalizing with its cooling and cleansing properties, which can help balance the over-consumption of rich foods in the American diet.\u003c/p>\n\u003cp>Chow shares the benefits of “consuming the rainbow” through eating different colors of fruits (and vegetables). Each fruit has different antioxidants that help cleanse the body from the toxic oxidized agents we are exposed to such as rancid oil, charred meat, plastic bags, containers and packaging. Chow explains that fruit digests at a different rate than other foods and therefore is most beneficial when eaten by itself.\u003c/p>\n\u003cfigure id=\"attachment_110735\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/4.foodrainbow.jpg\" alt=\"Food rainbow\" width=\"1776\" height=\"1186\" class=\"size-full wp-image-110735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-1440x962.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/4.foodrainbow-960x641.jpg 960w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">Food rainbow \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Americans love to eat fruit with pancakes, ice cream and yogurt, which can stifle digestion and produce “dampness.” I learned that traditional Chinese medicine’s concept of “dampness” points to a sluggish digestive ability. There are many factors that can contribute to “dampness,” one of them being diet. Chow gives some possible symptoms of “dampness” such as, easy weight gain, inflammation, fatigue (especially after eating), chronic yeast infections and skin problems. I took away that when it comes to fruit, you want to let your strawberry have your taste buds’ undivided attention.\u003c/p>\n\u003cfigure id=\"attachment_110736\" class=\"wp-caption aligncenter\" style=\"max-width: 1972px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/5.strawberry.jpg\" alt=\"Chow suggests one should eat fruit by itself\" width=\"1972\" height=\"1464\" class=\"size-full wp-image-110736\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry.jpg 1972w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-800x594.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-1440x1069.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-1180x876.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/5.strawberry-960x713.jpg 960w\" sizes=\"(max-width: 1972px) 100vw, 1972px\">\u003cfigcaption class=\"wp-caption-text\">Chow suggests one should eat fruit by itself \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Too much fruit, however, can also cause “dampness.” In the Everyday Food as Medicine workshop, Chow mentioned the importance of moderation. A simple way to measure how much of any one kind of fruit to consume for the day is to enjoy what can fit in the palm of your hand. The ideal time to eat fruit is as an afternoon snack, but even though it seems contradictory, a Chinese folk remedy says, “One should eat exactly five strawberries before every meal to aid in digestion,” Chow adds.\u003c/p>\n\u003cp>Traditional Chinese medicine supports living in harmony with your environment and you can check out CUESA’s \u003ca href=\"http://www.cuesa.org/eat-seasonally/charts/fruit\">seasonal fruit and nuts chart\u003c/a> (a non-profit whose mission is to educate urban consumers about sustainable agriculture) to find out when specific fruits are in season.\u003c/p>\n\u003cp>\u003cstrong>Here are some fanciful scenarios to help you remember the qualities of different summer fruit:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_110737\" class=\"wp-caption aligncenter\" style=\"max-width: 2712px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/6.apcherpea.jpg\" alt=\"Apricot, cherry and peach scenario\" width=\"2712\" height=\"1095\" class=\"size-full wp-image-110737\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea.jpg 2712w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-400x162.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-800x323.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-768x310.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-1440x581.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-1180x476.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/6.apcherpea-960x388.jpg 960w\" sizes=\"(max-width: 2712px) 100vw, 2712px\">\u003cfigcaption class=\"wp-caption-text\">Apricot, cherry and peach scenario \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Apricots\u003c/strong> may help you out on your next bird watching trip. With their neutral temperature they are said to help your eyesight and increase yin fluids. A few apricots might quench your thirst and soothe your dry throat as you observe that eagle’s nest with your newly enhanced vision.\u003c/p>\n\u003cp>\u003cstrong>Cherries\u003c/strong> are perfect for the Bay Area’s summer fog. Since they have a warming temperature they are suitable for those cloudy days at the beach. But don’t fret! Pitchford writes that cherries tonify the spleen, which is associated with the emotion of worry. So maybe your beach birthday party didn’t have all that much sun. You can keep your self-worth intact by enjoying some of these red jewels that help “hold in your “essence” and qi,” as Chow puts it.\u003c/p>\n\u003cp>\u003cstrong>Peaches\u003c/strong> are excellent after a long, hot and dusty hike. They are cooling by nature and can promote blood circulation and nourish body fluids. Pitchford says they are great for dry conditions of the lungs. After trekking in the sun for many hours, your warm tuna fish sandwich looked a little dicey, but you ate it anyway. They can also help gastrointestinal inflammation for the ride home.\u003c/p>\n\u003cfigure id=\"attachment_110739\" class=\"wp-caption aligncenter\" style=\"max-width: 2712px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/7.rasstrawandwat.jpg\" alt=\"Raspberry, strawberry and watermelon scenario\" width=\"2712\" height=\"1020\" class=\"size-full wp-image-110739\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat.jpg 2712w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-400x150.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-800x301.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-768x289.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-1440x542.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-1180x444.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/7.rasstrawandwat-960x361.jpg 960w\" sizes=\"(max-width: 2712px) 100vw, 2712px\">\u003cfigcaption class=\"wp-caption-text\">Raspberry, strawberry and watermelon scenario \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Raspberries\u003c/strong> will come in handy when you’re camping. They are neutral in temperature and are help treat frequent urination especially at night, Pitchford writes. If you don’t want your slumber to be disturbed in your sleeping bag, you may want to consider a dessert of raspberries before you hit the sack.\u003c/p>\n\u003cp>\u003cstrong>Strawberries\u003c/strong> are fit for the peppy summer camp counselor shouting cheers all day long in the sun. As a cooling fruit, Pitchford explains that strawberries moisten the lungs and can be used for thirst, sore throat and voice hoarseness. They are also great for skin. If you’re feeling crafty you can make a strawberry puree facial.\u003c/p>\n\u003cp>\u003cstrong>Watermelon\u003c/strong> is best suited to ease the feeling of cranky-heat. Suppose you are celebrating at a friend’s BBQ. Its possible you may have had one too many beers, got a little bit sunburned and ate a few overly charred burgers. Eating watermelon can cool your stomach, sooth irritability and promote fluid creation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After learning about the medicinal qualities of watermelon, I realize that my preteen obsession may have had something to do with their ability to quell the emotions from endless middle school drama. Now, I can eat watermelon, knowing it will soothe the effects of the summer heat (and if all else fails, I can always spit seeds at bad guys).\u003c/p>\n\u003cfigure id=\"attachment_110740\" class=\"wp-caption aligncenter\" style=\"max-width: 784px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/8.EPSON004.jpg\" alt=\"Lila as Super Watermelon Girl\" width=\"784\" height=\"1376\" class=\"size-full wp-image-110740\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004.jpg 784w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004-400x702.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/8.EPSON004-768x1348.jpg 768w\" sizes=\"(max-width: 784px) 100vw, 784px\">\u003cfigcaption class=\"wp-caption-text\">Lila as Super Watermelon Girl \u003ccite>(Courtesy Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"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.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
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