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"content": "\u003cp>Craft beer drinkers in the U.S. may see fewer new bottled beers coming out in the next few months.\u003c/p>\n\u003cp>[contextly_sidebar id=\"XWEIWxKvt2OUb7Vs3kuX1suhnwEo8Fn4\"]\u003c/p>\n\u003cp>That's because the federal agency that approves brewery labels is closed, a result of the government shutdown.\u003c/p>\n\u003cp>The Alcohol and Tobacco Tax and Trade Bureau is part of the U.S. Department of the Treasury. One of the TTB's jobs is to review beverage alcohol labels for things like alcohol content or fluid ounces in a bottle.\u003c/p>\n\u003cp>As of Dec. 21, the TTB had received 192,279 label applications since the start of 2018. That breaks down to over 3,000 applications coming in every week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But since the government shut down, labels aren't getting approved right now. That's a problem for beermakers like Joe Katchever, owner and brewmaster of Pearl Street Brewery in La Crosse, Wis.\u003c/p>\n\u003cp>Pearl Street is celebrating its 20th anniversary in February, and Katchever's team brewed something special for the big anniversary party. Called Deux Decadence (a nod to two decades), the stout has been aging in bourbon barrels from Kentucky for a year.\u003c/p>\n\u003cfigure id=\"attachment_132078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132078\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/img-4047-e235c3c28be3d7e5179bc43dccdd3677fac22045-e1547235170573.jpg\" alt=\"Pearl Street Brewery in La Crosse, Wis., is celebrating its 20th anniversary in February, and brewmaster Joe Katchever's team brewed up a new beer called Deux Decadence. The stout has been aging in bourbon barrels from Kentucky for a year but may not be released in bottles because of the government shutdown.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Pearl Street Brewery in La Crosse, Wis., is celebrating its 20th anniversary in February, and brewmaster Joe Katchever's team brewed up a new beer called Deux Decadence. The stout has been aging in bourbon barrels from Kentucky for a year but may not be released in bottles because of the government shutdown. \u003ccite>(Hope Kirwan/Wisconsin Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But Katchever can't bottle the more than 500 cases of beer until his label gets approved by the bureau.\u003c/p>\n\u003cp>\"We can still roll out the beer in draft form,\" Katchever said. \"We're all hoping they figure out what they need to figure out and open the government back up.\"\u003c/p>\n\u003cp>Paul Gatza, director of the Brewers Association, estimates half of the craft breweries in the U.S. are in a similar position. \"Any products that need those government approvals are just kind of frozen on hold,\" Gatza said. \"I think about all the spring releases that are going to be coming out soon. Well, a lot of them won't be coming out.\"\u003c/p>\n\u003cp>Gatza said the TTB can generally approve a beer label within five to seven days. But after nearly three weeks of being shut down, the bureau is likely to have a huge backlog of applications waiting when the government reopens.\u003c/p>\n\u003cp>\"Brewers know that they're going to start at the beginning of the stack and get through them,\" Gatza said. \"So for beers that brewers want to release in February or March, a lot of them are trying to rush their paperwork in now, just so they don't get stuck having to wait months.\"\u003c/p>\n\u003cp>Industry leaders say this backlog of applications is also a concern for large beermakers in the U.S.\u003c/p>\n\u003cp>Craig Purser, president of the National Beer Wholesalers Association, said large alcohol companies and their distributors rely on the same services from TTB that craft producers use. \"[It] doesn't matter what the size of the company is; when nobody's answering the phone, the work stops and it really puts the beer industry at a disadvantage,\" Purser said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Purser said breweries big and small worry that disadvantage could start to affect their bottom line if the government shutdown continues to keep them from bottling and selling their beers.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 Wisconsin Public Radio. To see more, visit \u003ca href=\"https://www.wpr.org\">Wisconsin Public Radio\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=New+Bottled+Brews+Delayed+By+Government+Shutdown&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But since the government shut down, labels aren't getting approved right now. That's a problem for beermakers like Joe Katchever, owner and brewmaster of Pearl Street Brewery in La Crosse, Wis.\u003c/p>\n\u003cp>Pearl Street is celebrating its 20th anniversary in February, and Katchever's team brewed something special for the big anniversary party. Called Deux Decadence (a nod to two decades), the stout has been aging in bourbon barrels from Kentucky for a year.\u003c/p>\n\u003cfigure id=\"attachment_132078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132078\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/img-4047-e235c3c28be3d7e5179bc43dccdd3677fac22045-e1547235170573.jpg\" alt=\"Pearl Street Brewery in La Crosse, Wis., is celebrating its 20th anniversary in February, and brewmaster Joe Katchever's team brewed up a new beer called Deux Decadence. The stout has been aging in bourbon barrels from Kentucky for a year but may not be released in bottles because of the government shutdown.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Pearl Street Brewery in La Crosse, Wis., is celebrating its 20th anniversary in February, and brewmaster Joe Katchever's team brewed up a new beer called Deux Decadence. The stout has been aging in bourbon barrels from Kentucky for a year but may not be released in bottles because of the government shutdown. \u003ccite>(Hope Kirwan/Wisconsin Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But Katchever can't bottle the more than 500 cases of beer until his label gets approved by the bureau.\u003c/p>\n\u003cp>\"We can still roll out the beer in draft form,\" Katchever said. \"We're all hoping they figure out what they need to figure out and open the government back up.\"\u003c/p>\n\u003cp>Paul Gatza, director of the Brewers Association, estimates half of the craft breweries in the U.S. are in a similar position. \"Any products that need those government approvals are just kind of frozen on hold,\" Gatza said. \"I think about all the spring releases that are going to be coming out soon. Well, a lot of them won't be coming out.\"\u003c/p>\n\u003cp>Gatza said the TTB can generally approve a beer label within five to seven days. But after nearly three weeks of being shut down, the bureau is likely to have a huge backlog of applications waiting when the government reopens.\u003c/p>\n\u003cp>\"Brewers know that they're going to start at the beginning of the stack and get through them,\" Gatza said. \"So for beers that brewers want to release in February or March, a lot of them are trying to rush their paperwork in now, just so they don't get stuck having to wait months.\"\u003c/p>\n\u003cp>Industry leaders say this backlog of applications is also a concern for large beermakers in the U.S.\u003c/p>\n\u003cp>Craig Purser, president of the National Beer Wholesalers Association, said large alcohol companies and their distributors rely on the same services from TTB that craft producers use. \"[It] doesn't matter what the size of the company is; when nobody's answering the phone, the work stops and it really puts the beer industry at a disadvantage,\" Purser said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Purser said breweries big and small worry that disadvantage could start to affect their bottom line if the government shutdown continues to keep them from bottling and selling their beers.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 Wisconsin Public Radio. To see more, visit \u003ca href=\"https://www.wpr.org\">Wisconsin Public Radio\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=New+Bottled+Brews+Delayed+By+Government+Shutdown&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Sonoma County Experience Offers Canna Tourism Paired with Wine or Beer",
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"content": "\u003cp>Sonoma County definitely has a knack for cultivating, brewing, producing, and making three agricultural products extremely well that also happen to pack their own special buzz: wine, craft beer, and cannabis. Throughout the county, there are small and large wineries with equally friendly tasting rooms, countless microbreweries where you can enjoy fresh and limited-release pours, and cannabis manufacturers, dispensaries, and grows.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131202\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/101-beers-labels-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Cannabis and craft beer have been best buds for a long time. At 101 North Brewing Co. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the recent legalization of cannabis in California, many canna-curious folks are eager to learn more about our state’s latest green product, whether you’re a California native or just visiting for a weekend, and a longtime cannabis fan or new to knowing the difference between THC and CBD. So why not make a day of exploring and learning about some of Sonoma County’s finest products, which happen to have much more in common than you may realize? Instead of trying to figure out an itinerary of places to visit, and who’s going to be the designated driver, all you have to do is decide if you’re more of a craft beer fan or wine lover, and let \u003cstrong>\u003ca href=\"https://www.thesonomacountyexperience.com\">The Sonoma County Experience\u003c/a>\u003c/strong> literally drive the bus.\u003c/p>\n\u003cp>The Sonoma County Experience offers two different all-day tours: a wine tour or a beer tour, and both include cannabis experiences as well. There’s nothing like a local to show you around, and The Sonoma County Experience founder Jared Giammona, a Santa Rosa native, knows the area extremely well, as well as the many producers and players of all three products in the county, plus other industry and insider intel he'll share throughout the day.\u003c/p>\n\u003cfigure id=\"attachment_131222\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131222\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/jared-TSCE-1-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Sonoma County Experience founder Jared Giammona will say, \"Good morning!\" with a breakfast beer. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cdiv>When asked why he started The Sonoma County Experience, Jared says, \"I really wanted to help remove the stigma of cannabis by comparing it to other thriving industries in the area, as well as show visitors where I'm from! Sonoma County is home to world-renowned wine country, the microbrewery capital of the U.S., and some of the best cannabis you'll find in the world, nowhere else produces those three products at the level Sonoma County does. It's also the new way to visit Wine Country!\" Cheers to all of that.\u003c/div>\n\u003cp>Here’s how the beer experience played out: on a Friday morning, our group met outside a Fisherman’s Wharf hotel, where we were greeted with morning pastries at 8:30am before piling into a luxe Mercedes Benz van (so swank). We had a quick jaunt across the Golden Gate Bridge, with a pitstop at the vista point for some “breakfast beer” from SF’s Standard Deviant Brewing Company, and time for pics of the bridge—it’s a chance for everyone to play tourist.\u003c/p>\n\u003cfigure id=\"attachment_131197\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131197\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/ABX-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Melanie King of CannaCraft walking guests though the company's portfolio of brands and products. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were then off to Santa Rosa to visit \u003ca href=\"https://www.cannacraft.com\">CannaCraft\u003c/a>, California’s largest cannabis manufacturer and extraction facility, well-known for their Care by Design (CBD products), AbsoluteXtracts (cannabis oil products), and Satori (chocolate) brands. It’s truly a big operation: we’re talking about a 35,000-square-foot facility and 175 employees.\u003c/p>\n\u003cfigure id=\"attachment_131198\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131198\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/cannacraft-terps-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Guests will experience a terpene-smelling session at CannaCraft. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was such an informative and interesting tour, offering a rare, behind-the-scenes look at the company and how cannabis is processed into different products. You’ll get an overview of how they make their chocolates in the infusion lab, a peek at supercritical CO2 extraction, a terpene smelling session, and more, with plenty for newbies to learn as well as more than enough for experienced cannabis users to really geek out on. You’ll also hear about CannaCraft’s latest product partnership with Lagunitas to make \u003ca href=\"https://www.kqed.org/bayareabites/130202/5-cannabis-beverages-to-keep-you-high-drated\">Hi-Fi Hops\u003c/a> (it’s a cannabis-infused hop water that drinks like a beer).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131203\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131203\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/supercritical-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">These supercritical CO2 extractors at CannaCraft go through 10,000 pounds of cannabis per month. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s worth noting the cannabis portion of the experience is subject to change: you may visit an indoor or outdoor grow instead of CannaCraft, so be sure to inquire with Jared before you book if you care one way or the other. (The beer or wine destinations are also subject to change.)\u003c/p>\n\u003cfigure id=\"attachment_131199\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131199\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/solful-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A visit to the Solful dispensary is as inspiring as it is educational. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next stop: a trip to the \u003ca href=\"https://solful.com\">Solful\u003c/a> dispensary in Sebastopol, one of the most thoughtfully stocked and welcoming dispensaries in NorCal, with a focus on sun-grown cannabis and high-quality products. Our group met with co-founder Eli Melrod to hear an overview of the dispensary’s backstory and learn about some well-made Cali products. It’s a great place to stock up on the latest and greatest cannabis products, and their team is incredibly educated, so new users with questions are in excellent hands—and be sure to pick up Solful’s excellent informational pamphlet.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131200\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barrel-bros-beers-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">You'll find plenty of crossover jokes between beer and cannabis culture. At Barrel Brothers. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, everyone is a bit hungry, especially if you’ve sampled any wares from Solful (which you will need to discreetly consume offsite). We were brought to \u003ca href=\"https://barrelbrothersbrewing.com\">Barrel Brothers Brewing Company\u003c/a> in Windsor, where we all bellied up to the bar for a tasting while waiting for our Oliver’s Kitchen sandwich boxes to arrive (Jared took all our custom sandwich orders on the drive up—so no worries about having to eat anything you don’t like). There were over 18 to choose from; the Champaderade was my personal favorite, a brut IPA with quite a bit of carbonation, perfect with my Italian combo. You can also get some beers to bring home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We were also fortunate to have a visit from Sonoma's \u003ca href=\"http://www.thegardensociety.com\">Garden Society\u003c/a>, a female-owned-and-operated cannabis company who makes cannabis-infused, low-dose gelées and chocolates (we tasted unmedicated versions of their beautiful confections). We got to learn about their sourcing, manufacturing, philosophy, and hear about the state of the industry for artisan manufacturers.\u003c/p>\n\u003cp>Oh hey, it's beer o'clock (again!). This time, we were off to \u003ca href=\"http://www.101northbeer.com\">101 North Brewing Co.\u003c/a> in Petaluma, where we had a personal tour of the brewery (which will be a bit more engaging if you’re a little elevated). We tasted our way through the taps of their well-made beers, like their Heroine and Indigo—ideal for IPA lovers (and the colorful descriptions and names offer plenty to discuss).\u003c/p>\n\u003cfigure id=\"attachment_131201\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/101-beers-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">You'll taste your way through the taps at 101 North Brewing Co. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ride back to the city can be a bit of a hazy one, depending upon what kind of a blissful combination of Sonoma’s finer products you’re working with. If you take the wine experience, I’d be extra-careful of your consumption since alcohol potentiates the effects of cannabis, and vice versa. (Drink your water.) The wine tour includes visits to Larson Family Winery and Hook & Ladder. A cannabis-only experience is also in the works for 2019.\u003c/p>\n\u003cp>And to be clear, there is no consumption of cannabis allowed on the tour van, and everyone must be 21 or over. You’ll get back into San Francisco around 5pm or so, depending upon the traffic—overall, it’s a leisurely tour, but Jared will keep everyone on schedule.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The Sonoma County Experience is $199, with all transportation, beer or wine tastings, and lunch included. Any cannabis purchases are up to you—nothing is provided. And like a true Sonoma County resident, Jared donates a portion of all sales to the Northern California Wildfire victims via United Way.\u003c/p>\n\n",
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"excerpt": "Explore Sonoma County’s cannabis, microbrewery, and wine industries (and their fascinating crossover and similarities) in an all-day tour with The Sonoma County Experience. Yup, only in California.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sonoma County definitely has a knack for cultivating, brewing, producing, and making three agricultural products extremely well that also happen to pack their own special buzz: wine, craft beer, and cannabis. Throughout the county, there are small and large wineries with equally friendly tasting rooms, countless microbreweries where you can enjoy fresh and limited-release pours, and cannabis manufacturers, dispensaries, and grows.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131202\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/101-beers-labels-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Cannabis and craft beer have been best buds for a long time. At 101 North Brewing Co. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the recent legalization of cannabis in California, many canna-curious folks are eager to learn more about our state’s latest green product, whether you’re a California native or just visiting for a weekend, and a longtime cannabis fan or new to knowing the difference between THC and CBD. So why not make a day of exploring and learning about some of Sonoma County’s finest products, which happen to have much more in common than you may realize? Instead of trying to figure out an itinerary of places to visit, and who’s going to be the designated driver, all you have to do is decide if you’re more of a craft beer fan or wine lover, and let \u003cstrong>\u003ca href=\"https://www.thesonomacountyexperience.com\">The Sonoma County Experience\u003c/a>\u003c/strong> literally drive the bus.\u003c/p>\n\u003cp>The Sonoma County Experience offers two different all-day tours: a wine tour or a beer tour, and both include cannabis experiences as well. There’s nothing like a local to show you around, and The Sonoma County Experience founder Jared Giammona, a Santa Rosa native, knows the area extremely well, as well as the many producers and players of all three products in the county, plus other industry and insider intel he'll share throughout the day.\u003c/p>\n\u003cfigure id=\"attachment_131222\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131222\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/jared-TSCE-1-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Sonoma County Experience founder Jared Giammona will say, \"Good morning!\" with a breakfast beer. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cdiv>When asked why he started The Sonoma County Experience, Jared says, \"I really wanted to help remove the stigma of cannabis by comparing it to other thriving industries in the area, as well as show visitors where I'm from! Sonoma County is home to world-renowned wine country, the microbrewery capital of the U.S., and some of the best cannabis you'll find in the world, nowhere else produces those three products at the level Sonoma County does. It's also the new way to visit Wine Country!\" Cheers to all of that.\u003c/div>\n\u003cp>Here’s how the beer experience played out: on a Friday morning, our group met outside a Fisherman’s Wharf hotel, where we were greeted with morning pastries at 8:30am before piling into a luxe Mercedes Benz van (so swank). We had a quick jaunt across the Golden Gate Bridge, with a pitstop at the vista point for some “breakfast beer” from SF’s Standard Deviant Brewing Company, and time for pics of the bridge—it’s a chance for everyone to play tourist.\u003c/p>\n\u003cfigure id=\"attachment_131197\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131197\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/ABX-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Melanie King of CannaCraft walking guests though the company's portfolio of brands and products. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were then off to Santa Rosa to visit \u003ca href=\"https://www.cannacraft.com\">CannaCraft\u003c/a>, California’s largest cannabis manufacturer and extraction facility, well-known for their Care by Design (CBD products), AbsoluteXtracts (cannabis oil products), and Satori (chocolate) brands. It’s truly a big operation: we’re talking about a 35,000-square-foot facility and 175 employees.\u003c/p>\n\u003cfigure id=\"attachment_131198\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131198\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/cannacraft-terps-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Guests will experience a terpene-smelling session at CannaCraft. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was such an informative and interesting tour, offering a rare, behind-the-scenes look at the company and how cannabis is processed into different products. You’ll get an overview of how they make their chocolates in the infusion lab, a peek at supercritical CO2 extraction, a terpene smelling session, and more, with plenty for newbies to learn as well as more than enough for experienced cannabis users to really geek out on. You’ll also hear about CannaCraft’s latest product partnership with Lagunitas to make \u003ca href=\"https://www.kqed.org/bayareabites/130202/5-cannabis-beverages-to-keep-you-high-drated\">Hi-Fi Hops\u003c/a> (it’s a cannabis-infused hop water that drinks like a beer).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131203\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131203\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/supercritical-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">These supercritical CO2 extractors at CannaCraft go through 10,000 pounds of cannabis per month. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s worth noting the cannabis portion of the experience is subject to change: you may visit an indoor or outdoor grow instead of CannaCraft, so be sure to inquire with Jared before you book if you care one way or the other. (The beer or wine destinations are also subject to change.)\u003c/p>\n\u003cfigure id=\"attachment_131199\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131199\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/solful-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A visit to the Solful dispensary is as inspiring as it is educational. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next stop: a trip to the \u003ca href=\"https://solful.com\">Solful\u003c/a> dispensary in Sebastopol, one of the most thoughtfully stocked and welcoming dispensaries in NorCal, with a focus on sun-grown cannabis and high-quality products. Our group met with co-founder Eli Melrod to hear an overview of the dispensary’s backstory and learn about some well-made Cali products. It’s a great place to stock up on the latest and greatest cannabis products, and their team is incredibly educated, so new users with questions are in excellent hands—and be sure to pick up Solful’s excellent informational pamphlet.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131200\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barrel-bros-beers-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">You'll find plenty of crossover jokes between beer and cannabis culture. At Barrel Brothers. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, everyone is a bit hungry, especially if you’ve sampled any wares from Solful (which you will need to discreetly consume offsite). We were brought to \u003ca href=\"https://barrelbrothersbrewing.com\">Barrel Brothers Brewing Company\u003c/a> in Windsor, where we all bellied up to the bar for a tasting while waiting for our Oliver’s Kitchen sandwich boxes to arrive (Jared took all our custom sandwich orders on the drive up—so no worries about having to eat anything you don’t like). There were over 18 to choose from; the Champaderade was my personal favorite, a brut IPA with quite a bit of carbonation, perfect with my Italian combo. You can also get some beers to bring home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We were also fortunate to have a visit from Sonoma's \u003ca href=\"http://www.thegardensociety.com\">Garden Society\u003c/a>, a female-owned-and-operated cannabis company who makes cannabis-infused, low-dose gelées and chocolates (we tasted unmedicated versions of their beautiful confections). We got to learn about their sourcing, manufacturing, philosophy, and hear about the state of the industry for artisan manufacturers.\u003c/p>\n\u003cp>Oh hey, it's beer o'clock (again!). This time, we were off to \u003ca href=\"http://www.101northbeer.com\">101 North Brewing Co.\u003c/a> in Petaluma, where we had a personal tour of the brewery (which will be a bit more engaging if you’re a little elevated). We tasted our way through the taps of their well-made beers, like their Heroine and Indigo—ideal for IPA lovers (and the colorful descriptions and names offer plenty to discuss).\u003c/p>\n\u003cfigure id=\"attachment_131201\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/101-beers-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">You'll taste your way through the taps at 101 North Brewing Co. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ride back to the city can be a bit of a hazy one, depending upon what kind of a blissful combination of Sonoma’s finer products you’re working with. If you take the wine experience, I’d be extra-careful of your consumption since alcohol potentiates the effects of cannabis, and vice versa. (Drink your water.) The wine tour includes visits to Larson Family Winery and Hook & Ladder. A cannabis-only experience is also in the works for 2019.\u003c/p>\n\u003cp>And to be clear, there is no consumption of cannabis allowed on the tour van, and everyone must be 21 or over. You’ll get back into San Francisco around 5pm or so, depending upon the traffic—overall, it’s a leisurely tour, but Jared will keep everyone on schedule.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Sonoma County Experience is $199, with all transportation, beer or wine tastings, and lunch included. Any cannabis purchases are up to you—nothing is provided. And like a true Sonoma County resident, Jared donates a portion of all sales to the Northern California Wildfire victims via United Way.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Bar Story: The Missouri Lounge",
"title": "A Bar Story: The Missouri Lounge",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>\u003cb>Editor's note:\u003c/b> Welcome to KQED'S \"A Bar Story\" series: a new, semi-regular column where we explore the history behind the Bay Area's best neighborhood dives. First up, Berkeley's Missouri Lounge.\u003c/i>\u003c/p>\n\u003cp>On a sunny Tuesday in late August, by 5 p.m., the bar at Berkeley’s Missouri Lounge is already nearly full. It’s the after-work crowd: Neighborhood folks and the people who work jobs around here. On most afternoons, they start filing into the San Pablo Avenue watering hole about 4 p.m. By the time the DJ shows up at 10 p.m.—and along with him the U.C. Berkeley coeds—most of the regulars are long gone.\u003c/p>\n\u003cp>But this summer day, in this golden hour when the Oakland A’s game is on the corner television and the sunlight still filters through the open front door, it feels more like a neighborhood gathering than a bar.\u003c/p>\n\u003cp>The Missouri Lounge has been a West Berkeley staple in one incarnation or another since the mid-20th century.\u003c/p>\n\u003cp>The rumored version of the bar’s origins is, like most stories told over whiskey and beer, based in a grain of truth. As the tale goes, the bar’s previous owner, Argentina “Argie” Shepherd, worked on the USS Missouri during World War II. When she came to purchase the wooden bar at 2600 San Pablo Avenue in the 1950s, she named it after the battleship.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ask regulars about the name, and they’re quick to recite, “It’s the battleship, not the state.” But as Argie’s grandson Mike Harris will tell you, that’s not quite the truth.\u003c/p>\n\u003cp>Argie did work on Liberty ships during World War II, but never the battleship USS Missouri. And when she bought the bar in 1950 for about $15,000, it was already called the Missouri Cafe.A\u003c/p>\n\u003cp>“She was a badass,” Harris said. “She was known at the bar as, like, being everybody’s psychiatrist. She knew everybody’s dirt. She would cry with you, laugh with you, loan you money.”\u003c/p>\n\u003cp>Back then, the Missouri Cafe opened at 6 a.m. with breakfast and booze and closed about midnight.\u003c/p>\n\u003cfigure id=\"attachment_130762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC_0009-e1539197780878.jpg\" alt=\"The Missouri Lounge\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The Missouri Lounge \u003ccite>(Christi Warren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“She used to tell the family members [the 6 a.m. start time] was because people would get off from work then,” Harris said, laughing. “There ain’t nobody getting off work and coming in at 6 a.m. But there were people going to work at 6 a.m.”\u003c/p>\n\u003cp>She always kept a stash of Certs mints on hand. The idea being, if drunk bar-goers popped half a roll of mints, cops would just give them a ride home.\u003c/p>\n\u003cp>And on Thursdays, Argie would cash bargoers’ paychecks, taking out a load of cash in advance from the Bank of America across the street. Sometime in the 1970s, though, word started to get out about it. Over the next decade or so, the bar was robbed at gunpoint seven times, Harris said.\u003c/p>\n\u003cp>It was Harris and his cousin who changed the bar’s name to its current iteration, the Missouri Lounge, when they took over after Argie’s death in 2004.\u003c/p>\n\u003cp>Still, her photograph graces many a dusty frame on the bar’s grey back wall.\u003c/p>\n\u003cp>The photos are bolted in, lest they get taken, knocked off or used as ammo in the occasional bar fight. Some of them were found tucked deep in the bar’s cabinets when the most recent generation of ownership took over in 2005, alongside decades-old, still-running bar tabs for the regulars who worked at one of the then-neighboring industrial parks.\u003c/p>\n\u003cp>Sitting near the end of the long wooden bar this particular Tuesday is Tim Blanchard, who lived in the studio apartment upstairs about 13 years ago. He’s here four nights a week, and figures he just about put owner Ali Eslami’s kids through college, given how much Lagunitas IPA he drinks.\u003c/p>\n\u003cp>Behind the bar is Mindi Marus. She’s tended bar here for 11 years, and until the DJ shows up, the music selection is up to her.\u003c/p>\n\u003cp>“People don’t really leave,” she said. “It’s a really good bar.”\u003c/p>\n\u003cp>Tonight, her playlist includes a healthy mix of honky-tonk and rock ‘n roll with some folk tossed in for good measure. The playlist of Donovan, The Pogues, Shannon and the Clams, and Glen Campbell is layered with occasional outbursts of laughter and the muted, comfortable din of blue-collar workers fresh off their job sites, talking about the A’s game.\u003c/p>\n\u003cp>In the second inning, Marus changes the song to one by Marty Robbins: “El Paso.” Someone slides a shot of Jameson down the bar.\u003c/p>\n\u003cp>Renatto “Natto” Specia has worked at the Missouri Lounge in various capacities since 2008 when he started as a bouncer. The 39-year-old grew up just around the corner, and when he was a kid, his brother and sister worked at the Bank of America on San Pablo Avenue.\u003c/p>\n\u003cfigure id=\"attachment_130761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC_0064-e1539197700323.jpg\" alt=\"Bar patrons filter into The Missouri Lounge, early the afternoon of Sept. 5, 2018.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Bar patrons filter into The Missouri Lounge, early the afternoon of Sept. 5, 2018. \u003ccite>(Christi Warren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This whole area was just a super ghost town then,” he said. “The bank used to get robbed, like, once a month.”\u003c/p>\n\u003cp>In the late 1970s and 1980s, the neighborhood around the bar got pretty rough. Business was lackluster on San Pablo Avenue, and instead illicit commerce took over. Kids who grew up in West Berkeley were told to stick close to home, well away from the dealings that happened along the strip.\u003c/p>\n\u003cp>“When I first started working here, there was so much ridiculous stuff that used to happen,” Specia said.\u003c/p>\n\u003cp>One time, a bar manager found a woman using cleaning products to bathe inside the women’s bathroom.\u003c/p>\n\u003cp>“Yeah, we had hookers and drug dealers, all kinds of sh-t up here,” said Blanchard, who paid $725 to rent the bar’s upstairs studio between 2005 and 2006, just after Ali Eslami bought it from Harris.\u003c/p>\n\u003cp>“People who grew up in the neighborhood talk about how rundown it was,” said manager Charlie Barr, who has been working for the Missouri Lounge since 2007. “I think Ali just provided the space that it needed to find its own.”\u003c/p>\n\u003cp>U.C. Berkeley students started catching on to the Missouri Lounge around 2014, except for the “brave ones,” Barr said — they started filtering in a few years before that.\u003c/p>\n\u003cp>In more recent years, the back patio and grill have grown in popularity. What started out as a two-item experiment by Specia (steak sandwich, veggie sandwich), has grown to include burgers and pulled pork sandwiches, nachos and grilled cheeses. Bar food. Beer food.\u003c/p>\n\u003cp>“It's just got this great f-cking vibe, where it’s like family almost,” Blanchard said. “We trade books. I play music with some of these people. It’s like a community more than a bar. It’s a beautiful place to be in Berkeley.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.missouriloungebar.com/\">\u003cb>Missouri Lounge\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/v9MXFMF7r4P2\">2600 San Pablo Avenue\u003c/a>\u003cbr>\nBerkeley, CA 94702\u003cbr>\nHours: M-Su, 12 p.m. to 2 a.m.\u003cbr>\nClosed Thanksgiving and Christmas\u003c/p>\n\n",
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"excerpt": "While it doesn't open at 6 a.m. to serve off-work factory workers anymore, not much else has changed about the longstanding wooden bar on San Pablo Avenue.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cb>Editor's note:\u003c/b> Welcome to KQED'S \"A Bar Story\" series: a new, semi-regular column where we explore the history behind the Bay Area's best neighborhood dives. First up, Berkeley's Missouri Lounge.\u003c/i>\u003c/p>\n\u003cp>On a sunny Tuesday in late August, by 5 p.m., the bar at Berkeley’s Missouri Lounge is already nearly full. It’s the after-work crowd: Neighborhood folks and the people who work jobs around here. On most afternoons, they start filing into the San Pablo Avenue watering hole about 4 p.m. By the time the DJ shows up at 10 p.m.—and along with him the U.C. Berkeley coeds—most of the regulars are long gone.\u003c/p>\n\u003cp>But this summer day, in this golden hour when the Oakland A’s game is on the corner television and the sunlight still filters through the open front door, it feels more like a neighborhood gathering than a bar.\u003c/p>\n\u003cp>The Missouri Lounge has been a West Berkeley staple in one incarnation or another since the mid-20th century.\u003c/p>\n\u003cp>The rumored version of the bar’s origins is, like most stories told over whiskey and beer, based in a grain of truth. As the tale goes, the bar’s previous owner, Argentina “Argie” Shepherd, worked on the USS Missouri during World War II. When she came to purchase the wooden bar at 2600 San Pablo Avenue in the 1950s, she named it after the battleship.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ask regulars about the name, and they’re quick to recite, “It’s the battleship, not the state.” But as Argie’s grandson Mike Harris will tell you, that’s not quite the truth.\u003c/p>\n\u003cp>Argie did work on Liberty ships during World War II, but never the battleship USS Missouri. And when she bought the bar in 1950 for about $15,000, it was already called the Missouri Cafe.A\u003c/p>\n\u003cp>“She was a badass,” Harris said. “She was known at the bar as, like, being everybody’s psychiatrist. She knew everybody’s dirt. She would cry with you, laugh with you, loan you money.”\u003c/p>\n\u003cp>Back then, the Missouri Cafe opened at 6 a.m. with breakfast and booze and closed about midnight.\u003c/p>\n\u003cfigure id=\"attachment_130762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC_0009-e1539197780878.jpg\" alt=\"The Missouri Lounge\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The Missouri Lounge \u003ccite>(Christi Warren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“She used to tell the family members [the 6 a.m. start time] was because people would get off from work then,” Harris said, laughing. “There ain’t nobody getting off work and coming in at 6 a.m. But there were people going to work at 6 a.m.”\u003c/p>\n\u003cp>She always kept a stash of Certs mints on hand. The idea being, if drunk bar-goers popped half a roll of mints, cops would just give them a ride home.\u003c/p>\n\u003cp>And on Thursdays, Argie would cash bargoers’ paychecks, taking out a load of cash in advance from the Bank of America across the street. Sometime in the 1970s, though, word started to get out about it. Over the next decade or so, the bar was robbed at gunpoint seven times, Harris said.\u003c/p>\n\u003cp>It was Harris and his cousin who changed the bar’s name to its current iteration, the Missouri Lounge, when they took over after Argie’s death in 2004.\u003c/p>\n\u003cp>Still, her photograph graces many a dusty frame on the bar’s grey back wall.\u003c/p>\n\u003cp>The photos are bolted in, lest they get taken, knocked off or used as ammo in the occasional bar fight. Some of them were found tucked deep in the bar’s cabinets when the most recent generation of ownership took over in 2005, alongside decades-old, still-running bar tabs for the regulars who worked at one of the then-neighboring industrial parks.\u003c/p>\n\u003cp>Sitting near the end of the long wooden bar this particular Tuesday is Tim Blanchard, who lived in the studio apartment upstairs about 13 years ago. He’s here four nights a week, and figures he just about put owner Ali Eslami’s kids through college, given how much Lagunitas IPA he drinks.\u003c/p>\n\u003cp>Behind the bar is Mindi Marus. She’s tended bar here for 11 years, and until the DJ shows up, the music selection is up to her.\u003c/p>\n\u003cp>“People don’t really leave,” she said. “It’s a really good bar.”\u003c/p>\n\u003cp>Tonight, her playlist includes a healthy mix of honky-tonk and rock ‘n roll with some folk tossed in for good measure. The playlist of Donovan, The Pogues, Shannon and the Clams, and Glen Campbell is layered with occasional outbursts of laughter and the muted, comfortable din of blue-collar workers fresh off their job sites, talking about the A’s game.\u003c/p>\n\u003cp>In the second inning, Marus changes the song to one by Marty Robbins: “El Paso.” Someone slides a shot of Jameson down the bar.\u003c/p>\n\u003cp>Renatto “Natto” Specia has worked at the Missouri Lounge in various capacities since 2008 when he started as a bouncer. The 39-year-old grew up just around the corner, and when he was a kid, his brother and sister worked at the Bank of America on San Pablo Avenue.\u003c/p>\n\u003cfigure id=\"attachment_130761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC_0064-e1539197700323.jpg\" alt=\"Bar patrons filter into The Missouri Lounge, early the afternoon of Sept. 5, 2018.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Bar patrons filter into The Missouri Lounge, early the afternoon of Sept. 5, 2018. \u003ccite>(Christi Warren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This whole area was just a super ghost town then,” he said. “The bank used to get robbed, like, once a month.”\u003c/p>\n\u003cp>In the late 1970s and 1980s, the neighborhood around the bar got pretty rough. Business was lackluster on San Pablo Avenue, and instead illicit commerce took over. Kids who grew up in West Berkeley were told to stick close to home, well away from the dealings that happened along the strip.\u003c/p>\n\u003cp>“When I first started working here, there was so much ridiculous stuff that used to happen,” Specia said.\u003c/p>\n\u003cp>One time, a bar manager found a woman using cleaning products to bathe inside the women’s bathroom.\u003c/p>\n\u003cp>“Yeah, we had hookers and drug dealers, all kinds of sh-t up here,” said Blanchard, who paid $725 to rent the bar’s upstairs studio between 2005 and 2006, just after Ali Eslami bought it from Harris.\u003c/p>\n\u003cp>“People who grew up in the neighborhood talk about how rundown it was,” said manager Charlie Barr, who has been working for the Missouri Lounge since 2007. “I think Ali just provided the space that it needed to find its own.”\u003c/p>\n\u003cp>U.C. Berkeley students started catching on to the Missouri Lounge around 2014, except for the “brave ones,” Barr said — they started filtering in a few years before that.\u003c/p>\n\u003cp>In more recent years, the back patio and grill have grown in popularity. What started out as a two-item experiment by Specia (steak sandwich, veggie sandwich), has grown to include burgers and pulled pork sandwiches, nachos and grilled cheeses. Bar food. Beer food.\u003c/p>\n\u003cp>“It's just got this great f-cking vibe, where it’s like family almost,” Blanchard said. “We trade books. I play music with some of these people. It’s like a community more than a bar. It’s a beautiful place to be in Berkeley.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.missouriloungebar.com/\">\u003cb>Missouri Lounge\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/v9MXFMF7r4P2\">2600 San Pablo Avenue\u003c/a>\u003cbr>\nBerkeley, CA 94702\u003cbr>\nHours: M-Su, 12 p.m. to 2 a.m.\u003cbr>\nClosed Thanksgiving and Christmas\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Climate Change Could Make Beer Prices Double, Study Says",
"title": "Climate Change Could Make Beer Prices Double, Study Says",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The price of beer could rise sharply this century — and it has nothing to do with trends in craft brewing. Instead, a new study says beer prices could double, on average, because of the price of malted barley, a key ingredient in the world's favorite alcoholic drink.\u003c/p>\n\u003cp>By projecting heat and drought trends over the coming decades, a team of researchers in China, the U.K. and the U.S. found that barley production could be sharply affected by the shifting climate. And that means some parts of the world likely would be forced to pay much more for a beer.\u003c/p>\n\u003cp>In Ireland, a leading beer-consuming nation, prices could triple, the study says. Other countries would likely drink less beer, as their farmers are expected to export more barley to countries that would struggle to grow enough barley under hotter, drier conditions.\u003c/p>\n\u003cp>The researchers acknowledge that the price of beer is \"not the most concerning impact of future climate change.\" But in the study published Monday \u003ca href=\"https://www.nature.com/articles/s41477-018-0263-1.epdf?shared_access_token=i29g1W2gX8ueGpKoZUCA8tRgN0jAjWel9jnR3ZoTv0MFWGRMBT-Y7TXCsg2nTbgiN9Lm2O1C2byJgeAjv1Ko71bDvzKUEyDlzQGXq59fHf0Odw6CHogqpYcesiuHGC5LfdgGthsfsUT-5agpsL-MY-V6ba6MwAUKxdoJOCi0TBo%3D\">in the journal Nature Plants\u003c/a>, the scientists say they wanted to use beer as an example to show the deep and wide-ranging effects of increasingly extreme weather.\u003c/p>\n\u003cp>Describing the worst-case prediction, Steven J. Davis, one of the researchers who conducted the study, \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051898532817293312\">wrote on Twitter\u003c/a>:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Under higher-warming climate scenarios, we find 100-year drought and heat events occur every three years, decreasing barley yields by an average 17 percent in those years, and increasing the price of a 6-pack in the U.S. by $1-8. Another way climate change will suck.\"\u003c/p>\n\u003cp>The effects described in the report are complex, as the researchers used several forecast tools — one to predict a range of climate scenarios, one for agricultural yields and another to see the economic conditions that would likely result. And as we've seen with the Earth's shifting climate, the predicted effects vary widely from region to region.\u003c/p>\n\u003cp>Under four different weather scenarios created for the years from 2010 to 2099, the world's barley growers would see \"yield losses [that] range from 3 percent to 17 percent depending on the severity of the conditions,\" according to the study.\u003c/p>\n\u003cp>Beneath that overall impact, regional differences would be stark.\u003c/p>\n\u003cp>South America would fare poorly, as would many tropical areas. In China and the U.S., the barley yield is actually predicted to rise — but \"not enough to offset the global decrease,\" the study says.\u003c/p>\n\u003cp>Climate change could reshape the barley and beer market, the researchers say, depicting a situation in which China — which currently \u003ca href=\"https://research.rabobank.com/far/en/sectors/beverages/Ni-Hao-This-Buds-for-You.html\">drinks more Budweiser than the U.S.\u003c/a> — would scale back its beer consumption.\u003c/p>\n\u003cp>Whether the best- or worst-case scenario plays out, beer drinkers in Ireland, Canada, Poland and Italy will likely see prices increase the most, according to the report. Beer-loving countries Belgium and the U.K. are also in the top 10.\u003c/p>\n\u003cp>Even under the two middle-range climate models used in the study, beer consumption is forecast to fall by an average of around 2 billion liters in China alone. The U.S. wouldn't be far behind, with beer consumption projected to fall by an average of around 1.75 billion liters.\u003c/p>\n\u003cp>The researchers acknowledge that their study has some limitations. For one thing, there's the difficulty of predicting the behavior of beer drinkers, and their shifting tastes. Then there's the possibility that barley farmers might find ways to adapt.\u003c/p>\n\u003cp>\"Our results reflect impacts of extreme events as though they happened in the present day,\" the study says, adding, \"Global population and socioeconomic conditions are also held constant.\"\u003c/p>\n\u003cp>The Brewers Association, the U.S. trade group, responded to the study by calling it \"largely an academic exercise and not one that brewers or beer lovers should lose any sleep over.\"\u003c/p>\n\u003cp>Saying that the beer industry \"certainly understands and is already preparing for shifts in climate,\" BA economist Bart Watson and supply chain expert Chris Swersey write that barley production has always shifted geographically — while production efficiency \"continues to grow over time.\"\u003c/p>\n\u003cp>Another element to consider, \u003ca href=\"https://www.brewersassociation.org/insights/evolving-beers-supply-chain-in-an-era-of-climate-change/\">Watson and Swersey say\u003c/a>, is the research that's being done to help not only barley, but also hops — another crucial ingredient in beer — withstand high temperatures and drought.\u003c/p>\n\u003cp>The study's authors call their work a first step in analyzing the long-term impacts for beer drinkers, saying they wanted \"to isolate the effects of extreme climatic events holding all other conditions constant.\"\u003c/p>\n\u003cp>Of course, there are those among us who could stand to cut back on beer. After all, a recent study \u003ca href=\"https://www.npr.org/2018/08/24/641618937/no-amount-of-alcohol-is-good-for-your-health-global-study-claims\">in The Lancet medical journal\u003c/a> stated, \"Our results show that the safest level of drinking is none.\" But Dabo Guan, one of the study's lead authors who is a professor of climate change economics, noted that beer has been part of human history for thousands of years.\u003c/p>\n\u003cp>\"It may be argued that consuming less beer isn't itself disastrous, and may even have health benefits,\" Guan said \u003ca href=\"http://www.uea.ac.uk/about/-/study-reveals-how-climate-change-could-cause-global-beer-shortages\">in a statement\u003c/a> from the University of East Anglia, where he works. \"Nevertheless, there is little doubt that for millions of people around the world, the climate impacts on beer availability and price will add insult to injury.\"\u003c/p>\n\u003cp>The research paper has attracted wide attention, as it gives people a very concrete reference point from which to view the concept of climate change. Davis admitted to being unsure of how to view that phenomenon, after the report \"garnered considerably more attention than any of my previous work on energy transitions or even air pollution deaths.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp lang=\"en\" dir=\"ltr\">Not sure what to make of the fact that in one day our paper on climate and beer has garnered considerably more attention than any of my previous work on energy transitions or even air pollution deaths. \u003ca href=\"https://t.co/BktnKLEFWx\">https://t.co/BktnKLEFWx\u003c/a> \u003ca href=\"https://t.co/ZK5GhR0gwT\">https://t.co/ZK5GhR0gwT\u003c/a>\u003c/p>\n\u003cp>— Steven J. Davis (@SteveDavisUCI) \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051959015784083458?ref_src=twsrc%5Etfw\">October 15, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>But Davis also acknowledged that for him, as it is for many, the beer index is personal. This research, \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051896625524666368\">he said\u003c/a>, was \"born of love and fear.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Climate+Change+Could+Make+Beer+Prices+Double%2C+Study+Says&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "The price of a six-pack in the U.S. could rise by $1 to $8 because of drought and heat. As one of the researchers says, it's \"another way climate change will suck.\"",
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"description": "The price of a six-pack in the U.S. could rise by $1 to $8 because of drought and heat. As one of the researchers says, it's "another way climate change will suck."",
"title": "Climate Change Could Make Beer Prices Double, Study Says | KQED",
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"headline": "Climate Change Could Make Beer Prices Double, Study Says",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The price of beer could rise sharply this century — and it has nothing to do with trends in craft brewing. Instead, a new study says beer prices could double, on average, because of the price of malted barley, a key ingredient in the world's favorite alcoholic drink.\u003c/p>\n\u003cp>By projecting heat and drought trends over the coming decades, a team of researchers in China, the U.K. and the U.S. found that barley production could be sharply affected by the shifting climate. And that means some parts of the world likely would be forced to pay much more for a beer.\u003c/p>\n\u003cp>In Ireland, a leading beer-consuming nation, prices could triple, the study says. Other countries would likely drink less beer, as their farmers are expected to export more barley to countries that would struggle to grow enough barley under hotter, drier conditions.\u003c/p>\n\u003cp>The researchers acknowledge that the price of beer is \"not the most concerning impact of future climate change.\" But in the study published Monday \u003ca href=\"https://www.nature.com/articles/s41477-018-0263-1.epdf?shared_access_token=i29g1W2gX8ueGpKoZUCA8tRgN0jAjWel9jnR3ZoTv0MFWGRMBT-Y7TXCsg2nTbgiN9Lm2O1C2byJgeAjv1Ko71bDvzKUEyDlzQGXq59fHf0Odw6CHogqpYcesiuHGC5LfdgGthsfsUT-5agpsL-MY-V6ba6MwAUKxdoJOCi0TBo%3D\">in the journal Nature Plants\u003c/a>, the scientists say they wanted to use beer as an example to show the deep and wide-ranging effects of increasingly extreme weather.\u003c/p>\n\u003cp>Describing the worst-case prediction, Steven J. Davis, one of the researchers who conducted the study, \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051898532817293312\">wrote on Twitter\u003c/a>:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Under higher-warming climate scenarios, we find 100-year drought and heat events occur every three years, decreasing barley yields by an average 17 percent in those years, and increasing the price of a 6-pack in the U.S. by $1-8. Another way climate change will suck.\"\u003c/p>\n\u003cp>The effects described in the report are complex, as the researchers used several forecast tools — one to predict a range of climate scenarios, one for agricultural yields and another to see the economic conditions that would likely result. And as we've seen with the Earth's shifting climate, the predicted effects vary widely from region to region.\u003c/p>\n\u003cp>Under four different weather scenarios created for the years from 2010 to 2099, the world's barley growers would see \"yield losses [that] range from 3 percent to 17 percent depending on the severity of the conditions,\" according to the study.\u003c/p>\n\u003cp>Beneath that overall impact, regional differences would be stark.\u003c/p>\n\u003cp>South America would fare poorly, as would many tropical areas. In China and the U.S., the barley yield is actually predicted to rise — but \"not enough to offset the global decrease,\" the study says.\u003c/p>\n\u003cp>Climate change could reshape the barley and beer market, the researchers say, depicting a situation in which China — which currently \u003ca href=\"https://research.rabobank.com/far/en/sectors/beverages/Ni-Hao-This-Buds-for-You.html\">drinks more Budweiser than the U.S.\u003c/a> — would scale back its beer consumption.\u003c/p>\n\u003cp>Whether the best- or worst-case scenario plays out, beer drinkers in Ireland, Canada, Poland and Italy will likely see prices increase the most, according to the report. Beer-loving countries Belgium and the U.K. are also in the top 10.\u003c/p>\n\u003cp>Even under the two middle-range climate models used in the study, beer consumption is forecast to fall by an average of around 2 billion liters in China alone. The U.S. wouldn't be far behind, with beer consumption projected to fall by an average of around 1.75 billion liters.\u003c/p>\n\u003cp>The researchers acknowledge that their study has some limitations. For one thing, there's the difficulty of predicting the behavior of beer drinkers, and their shifting tastes. Then there's the possibility that barley farmers might find ways to adapt.\u003c/p>\n\u003cp>\"Our results reflect impacts of extreme events as though they happened in the present day,\" the study says, adding, \"Global population and socioeconomic conditions are also held constant.\"\u003c/p>\n\u003cp>The Brewers Association, the U.S. trade group, responded to the study by calling it \"largely an academic exercise and not one that brewers or beer lovers should lose any sleep over.\"\u003c/p>\n\u003cp>Saying that the beer industry \"certainly understands and is already preparing for shifts in climate,\" BA economist Bart Watson and supply chain expert Chris Swersey write that barley production has always shifted geographically — while production efficiency \"continues to grow over time.\"\u003c/p>\n\u003cp>Another element to consider, \u003ca href=\"https://www.brewersassociation.org/insights/evolving-beers-supply-chain-in-an-era-of-climate-change/\">Watson and Swersey say\u003c/a>, is the research that's being done to help not only barley, but also hops — another crucial ingredient in beer — withstand high temperatures and drought.\u003c/p>\n\u003cp>The study's authors call their work a first step in analyzing the long-term impacts for beer drinkers, saying they wanted \"to isolate the effects of extreme climatic events holding all other conditions constant.\"\u003c/p>\n\u003cp>Of course, there are those among us who could stand to cut back on beer. After all, a recent study \u003ca href=\"https://www.npr.org/2018/08/24/641618937/no-amount-of-alcohol-is-good-for-your-health-global-study-claims\">in The Lancet medical journal\u003c/a> stated, \"Our results show that the safest level of drinking is none.\" But Dabo Guan, one of the study's lead authors who is a professor of climate change economics, noted that beer has been part of human history for thousands of years.\u003c/p>\n\u003cp>\"It may be argued that consuming less beer isn't itself disastrous, and may even have health benefits,\" Guan said \u003ca href=\"http://www.uea.ac.uk/about/-/study-reveals-how-climate-change-could-cause-global-beer-shortages\">in a statement\u003c/a> from the University of East Anglia, where he works. \"Nevertheless, there is little doubt that for millions of people around the world, the climate impacts on beer availability and price will add insult to injury.\"\u003c/p>\n\u003cp>The research paper has attracted wide attention, as it gives people a very concrete reference point from which to view the concept of climate change. Davis admitted to being unsure of how to view that phenomenon, after the report \"garnered considerably more attention than any of my previous work on energy transitions or even air pollution deaths.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp lang=\"en\" dir=\"ltr\">Not sure what to make of the fact that in one day our paper on climate and beer has garnered considerably more attention than any of my previous work on energy transitions or even air pollution deaths. \u003ca href=\"https://t.co/BktnKLEFWx\">https://t.co/BktnKLEFWx\u003c/a> \u003ca href=\"https://t.co/ZK5GhR0gwT\">https://t.co/ZK5GhR0gwT\u003c/a>\u003c/p>\n\u003cp>— Steven J. Davis (@SteveDavisUCI) \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051959015784083458?ref_src=twsrc%5Etfw\">October 15, 2018\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>But Davis also acknowledged that for him, as it is for many, the beer index is personal. This research, \u003ca href=\"https://twitter.com/SteveDavisUCI/status/1051896625524666368\">he said\u003c/a>, was \"born of love and fear.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Climate+Change+Could+Make+Beer+Prices+Double%2C+Study+Says&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Ways to Sample the Evolution of German Cuisine",
"title": "5 Ways to Sample the Evolution of German Cuisine",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>German food is sausage. And beer. Lots of beer. Right? Yes, but Germany, like Italy or France, has a range of regional cuisines that reflect both geographic location and historical influences. In the expanding realm of German cuisine in the Bay Area, German chefs and chefs who just like German food are playing around with tradition, realigning familiar ingredients and playing with their food to capture the eye — and palate — of a new, food savvy audience. Don’t worry, you can still get delicious sausage in infinite variety. And beer. Lots of beer. But these fresh takes might inspire a new idea of what German food is today. (And beer.)\u003c/p>\n\u003ch2>Radhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Landmark\u003c/a> \u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Building A, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Fort Mason, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg\" alt=\"Bread dumpling with bone broth.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bread dumpling with bone broth. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bone broth and dumplings make any top 10 list of the Bay Area’s current culinary trends and \u003ca href=\"http://radhaussf.com/\">Radhaus\u003c/a> combines them into a singular, oh-so German dish: the dumpling.\u003c/p>\n\u003cp>The size of a softball, this dumpling, made of bread and steamed to a pleasing softness, floats atop a savory beef broth, its epic proportions generous enough to be called entrée. After its soak it in the muscularly seasoned broth, this dumpling is the essence of comfort food, taken to a new, trendier place, one that does not shy away from either heritage or robust flavor.\u003c/p>\n\u003cp>Part Bavarian beer hall, part beer garden, San Francisco’s Radhaus, from the Suppenkuche team, looks more to southern Germany and the alpine border region for its inspiration. Pretzels make regular appearances – as a side for the Bavarian cheese known as Obatzda or on their own with mustard and horseradish – and sausages from fresh weisswurst to grilled knockwurst get fun makeovers with sides of butternut squash mustard or pork broth. But this dumpling reminds us of what a knödel should be.\u003c/p>\n\u003ch2>Speisekammer\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">2424 Lincoln Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">Alameda\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130862\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg\" alt=\"A spread of currywurst and German salad.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of currywurst and German salad. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry, the generic term for a blend of spices, is often considered a part of the culinary lexicon of the Indian subcontinent. But curry refuses to be confined or defined, lifting on the trade winds to harbors far and wide. In Germany, currywurst is street food extraordinaire, sold from countless stands and shops on nearly every German street corner and marketplace. Said to be \u003ca href=\"https://www.npr.org/sections/nprberlinblog/2011/10/05/141048303/currywurst-the-evolution-of-berlins-popular-street-food\">a product of post-World War II innovation from a Berlin homemaker who traded spirits for ketchup with a British soldier\u003c/a>, currywurst is so popular, this humble sausage has spawned its own \u003ca href=\"http://currywurstmuseum.com/en/\">museum\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Alameda’s \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> (\u003ca href=\"https://www.kqed.org/checkplease/19064/check-please-bay-area-season-13-premiere-reviews-speisekammer-kates-kitchen-adega\">a \u003cem>Check, Please! Bay Area\u003c/em> alum\u003c/a>), owner Peter Kahl amps up the flavor of Germany’s beloved currywurst with a house blend of freshly ground curry. The fiery-hued link is served with a bright red tomato sauce infused with more fresh curry. Could it be enough to convince Californians that this slender tube of pork and veal deserves its own pantheon of pork?\u003c/p>\n\u003ch2>Wursthall Restaurant & Bierhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">310 Baldwin Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">San Mateo\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130863\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg\" alt=\"A delicious spread at Wursthall.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A delicious spread at Wursthall. \u003ccite>(Kenji Lopez-Alt/Wursthall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenji Lopez-Alt knows a thing or two about innovation. Culinary Director at Serious Eats and author of their Food Lab blog, Lopez-Alt understands ingredients and looks for ways to re-engineer cooking techniques to improve the end product’s flavor and texture. So it is at \u003ca href=\"http://www.wursthall.com/\">Wursthall\u003c/a>, Lopez-Alt’s homage to sausage and beer (did I mention that sausages pair well with beer?) and a restaurant kitchen with endless opportunities for exploration and culinary imaginings.\u003c/p>\n\u003cp>The first dish to arrive is spaetzle “cacio e pepe.” Above the tiny, wheat-flour dumplings native to the southwestern German region of Swabia floats the \u003cem>cacio\u003c/em> (cheese), an airy whip of pecorino infused with the \u003cem>pepe\u003c/em> (that’s pepper). The dish is topped with a toasted pecorino crisp, a lid that harmonizes the dish with a snap and bridges the Alps to Italy.\u003c/p>\n\u003cfigure id=\"attachment_130867\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130867\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg\" alt=\"Al pastor and boar sausages.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al pastor and boar sausages. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or take a trip across the Atlantic to Mexico by way of the al pastor wurst. A sausage by its German name, this pork wurst, is seasoned with pineapple and enough dried chiles to tickle the palate and encourage a tear or two to spill. Try it topped with kraut for the true California bierhall experience.\u003c/p>\n\u003ch2>Gaumenkitzel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">2121 San Pablo Ave.,\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">Berkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130865\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg\" alt=\"A veggie cake from Gaumenkitzel.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A veggie cake from Gaumenkitzel. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The region around Hamburg is Germany’s greenhouse,” said Anja Voth, chef-owner of Berkeley’s \u003ca href=\"http://gaumenkitzel.net/\">Gaumenkitzel\u003c/a>. The region’s commitment to agriculture may explain why Hamburg leads Germany’s count of vegan restaurants. But the city’s history as one of Europe’s largest ports also pushes the culinary boundaries of the city. Voth brings a commitment to international flavors and an ethos of cooking with zero waste to the cuisine at Gaumenkitzel.\u003c/p>\n\u003cp>The crispy, pan-fried veggie cake is a throwback to a style of cooking that any maker can relate to. Carrots and parsnips, plucked from the garden hours earlier are hand-mixed with house-milled oats and an egg from a local coop. Voth’s version leaves out the traditional spelt, making the dish lighter and free from gluten. Full-fat butter and olive oil add great flavor and important nutrients. Updated for today’s sensibilities, this veggie cake is impeccably sourced and insanely fresh, making it as relevant today as to anyone living in Hamburg in 1914.\u003c/p>\n\u003ch2>Walzwerk\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">381 South Van Ness, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130866\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg\" alt=\"Vegetarian schnitzel at Walzwerk.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian schnitzel at Walzwerk. \u003ccite>(Christiane Schmidt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Slice the vegetarian schnitzel at \u003ca href=\"http://www.walzwerk.com/\">Walzwerk\u003c/a> in half and marvel at its vibrant purple and orange colors. Made with cooked red beets, kohlrabi, and carrots, then breaded and fried like a cutlet made of more traditional pork, this veggie dish may not seem innovative until owner Christiane Schmidt reveals that her mother cooked it often in the former East Germany. “We cooked what we had. We ate a lot of potatoes and cabbage,” said Schmidt.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Walzwerk’s menu hews to this sort of traditional cookery, dishes Schmidt ate while growing up. Fresh fruits were rare, beets and cabbage abundant. There was plenty of cabbage, both white and red, then and it makes regular appearances on the menu – wrapped around lentils, served as a salad or as sauerkraut – and this reliance on cabbage inspires a joke from those days. “Especially for East Germany,” Schmidt says “when you went to a store who sells vegetable, you would say ‘the right side is white cabbage, the left side is red cabbage. “ Maybe that explains the dual nature of Walzwerk’s vegetarian schnitzel.\u003c/p>\n\n",
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"excerpt": "German food is sausage. And beer. Lots of beer. But new and established Bay Area restaurants showcase what's new and innovative about German cuisine.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>German food is sausage. And beer. Lots of beer. Right? Yes, but Germany, like Italy or France, has a range of regional cuisines that reflect both geographic location and historical influences. In the expanding realm of German cuisine in the Bay Area, German chefs and chefs who just like German food are playing around with tradition, realigning familiar ingredients and playing with their food to capture the eye — and palate — of a new, food savvy audience. Don’t worry, you can still get delicious sausage in infinite variety. And beer. Lots of beer. But these fresh takes might inspire a new idea of what German food is today. (And beer.)\u003c/p>\n\u003ch2>Radhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Landmark\u003c/a> \u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Building A, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Landmark+Building+A,+San+Francisco,+CA+94123/@37.8064782,-122.4343412,17z/data=!4m13!1m7!3m6!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!2sLandmark+Building+A,+San+Francisco,+CA+94123!3b1!8m2!3d37.8064782!4d-122.4321472!3m4!1s0x808581277c4eb1a1:0x55e6588ea60ba92f!8m2!3d37.8064782!4d-122.4321472\">Fort Mason, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg\" alt=\"Bread dumpling with bone broth.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Radhaus-bread-dumpling-with-bone-broth-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bread dumpling with bone broth. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bone broth and dumplings make any top 10 list of the Bay Area’s current culinary trends and \u003ca href=\"http://radhaussf.com/\">Radhaus\u003c/a> combines them into a singular, oh-so German dish: the dumpling.\u003c/p>\n\u003cp>The size of a softball, this dumpling, made of bread and steamed to a pleasing softness, floats atop a savory beef broth, its epic proportions generous enough to be called entrée. After its soak it in the muscularly seasoned broth, this dumpling is the essence of comfort food, taken to a new, trendier place, one that does not shy away from either heritage or robust flavor.\u003c/p>\n\u003cp>Part Bavarian beer hall, part beer garden, San Francisco’s Radhaus, from the Suppenkuche team, looks more to southern Germany and the alpine border region for its inspiration. Pretzels make regular appearances – as a side for the Bavarian cheese known as Obatzda or on their own with mustard and horseradish – and sausages from fresh weisswurst to grilled knockwurst get fun makeovers with sides of butternut squash mustard or pork broth. But this dumpling reminds us of what a knödel should be.\u003c/p>\n\u003ch2>Speisekammer\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">2424 Lincoln Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2424+Lincoln+Ave,+Alameda,+CA+94501/@37.7660034,-122.2422739,17z/data=!3m1!4b1!4m5!3m4!1s0x808f8695cbf143fb:0xd74f58a1226574cb!8m2!3d37.7659992!4d-122.2400852\">Alameda\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130862\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg\" alt=\"A spread of currywurst and German salad.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Speisekammer-currywurst-and-german-salad-array-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A spread of currywurst and German salad. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry, the generic term for a blend of spices, is often considered a part of the culinary lexicon of the Indian subcontinent. But curry refuses to be confined or defined, lifting on the trade winds to harbors far and wide. In Germany, currywurst is street food extraordinaire, sold from countless stands and shops on nearly every German street corner and marketplace. Said to be \u003ca href=\"https://www.npr.org/sections/nprberlinblog/2011/10/05/141048303/currywurst-the-evolution-of-berlins-popular-street-food\">a product of post-World War II innovation from a Berlin homemaker who traded spirits for ketchup with a British soldier\u003c/a>, currywurst is so popular, this humble sausage has spawned its own \u003ca href=\"http://currywurstmuseum.com/en/\">museum\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Alameda’s \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> (\u003ca href=\"https://www.kqed.org/checkplease/19064/check-please-bay-area-season-13-premiere-reviews-speisekammer-kates-kitchen-adega\">a \u003cem>Check, Please! Bay Area\u003c/em> alum\u003c/a>), owner Peter Kahl amps up the flavor of Germany’s beloved currywurst with a house blend of freshly ground curry. The fiery-hued link is served with a bright red tomato sauce infused with more fresh curry. Could it be enough to convince Californians that this slender tube of pork and veal deserves its own pantheon of pork?\u003c/p>\n\u003ch2>Wursthall Restaurant & Bierhaus\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">310 Baldwin Ave., \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/310+Baldwin+Ave,+San+Mateo,+CA+94401/@37.5672912,-122.3268197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f9e772b4c93ad:0x13b0d5543cdbdf78!8m2!3d37.567287!4d-122.324631\">San Mateo\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130863\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg\" alt=\"A delicious spread at Wursthall.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-overhead-array-of-dishes-photo-credit-Kenji-Lopez-Alt-at-Wursthall-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A delicious spread at Wursthall. \u003ccite>(Kenji Lopez-Alt/Wursthall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kenji Lopez-Alt knows a thing or two about innovation. Culinary Director at Serious Eats and author of their Food Lab blog, Lopez-Alt understands ingredients and looks for ways to re-engineer cooking techniques to improve the end product’s flavor and texture. So it is at \u003ca href=\"http://www.wursthall.com/\">Wursthall\u003c/a>, Lopez-Alt’s homage to sausage and beer (did I mention that sausages pair well with beer?) and a restaurant kitchen with endless opportunities for exploration and culinary imaginings.\u003c/p>\n\u003cp>The first dish to arrive is spaetzle “cacio e pepe.” Above the tiny, wheat-flour dumplings native to the southwestern German region of Swabia floats the \u003cem>cacio\u003c/em> (cheese), an airy whip of pecorino infused with the \u003cem>pepe\u003c/em> (that’s pepper). The dish is topped with a toasted pecorino crisp, a lid that harmonizes the dish with a snap and bridges the Alps to Italy.\u003c/p>\n\u003cfigure id=\"attachment_130867\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130867\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg\" alt=\"Al pastor and boar sausages.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Wursthall-al-pastor-and-boar-sausages-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Al pastor and boar sausages. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Or take a trip across the Atlantic to Mexico by way of the al pastor wurst. A sausage by its German name, this pork wurst, is seasoned with pineapple and enough dried chiles to tickle the palate and encourage a tear or two to spill. Try it topped with kraut for the true California bierhall experience.\u003c/p>\n\u003ch2>Gaumenkitzel\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">2121 San Pablo Ave.,\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/2121+San+Pablo+Ave,+Berkeley,+CA+94702/@37.8674585,-122.2934065,17z/data=!3m1!4b1!4m5!3m4!1s0x80857eea60b7d38f:0x84c97b31449f5df3!8m2!3d37.8674543!4d-122.2912178\">Berkeley\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130865\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg\" alt=\"A veggie cake from Gaumenkitzel.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Gaumenkitzel-veggie-cake-photo-credit-Christina-Mueller-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A veggie cake from Gaumenkitzel. \u003ccite>(Christina Mueller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The region around Hamburg is Germany’s greenhouse,” said Anja Voth, chef-owner of Berkeley’s \u003ca href=\"http://gaumenkitzel.net/\">Gaumenkitzel\u003c/a>. The region’s commitment to agriculture may explain why Hamburg leads Germany’s count of vegan restaurants. But the city’s history as one of Europe’s largest ports also pushes the culinary boundaries of the city. Voth brings a commitment to international flavors and an ethos of cooking with zero waste to the cuisine at Gaumenkitzel.\u003c/p>\n\u003cp>The crispy, pan-fried veggie cake is a throwback to a style of cooking that any maker can relate to. Carrots and parsnips, plucked from the garden hours earlier are hand-mixed with house-milled oats and an egg from a local coop. Voth’s version leaves out the traditional spelt, making the dish lighter and free from gluten. Full-fat butter and olive oil add great flavor and important nutrients. Updated for today’s sensibilities, this veggie cake is impeccably sourced and insanely fresh, making it as relevant today as to anyone living in Hamburg in 1914.\u003c/p>\n\u003ch2>Walzwerk\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">381 South Van Ness, \u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/381+S+Van+Ness+Ave,+San+Francisco,+CA+94103/@37.767254,-122.419648,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e24108b726d:0x8dd57a2077a23b6b!8m2!3d37.7672498!4d-122.4174593\">San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130866\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130866\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg\" alt=\"Vegetarian schnitzel at Walzwerk.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/Walzwerk-photo-credit-Christiane-Schmidt-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetarian schnitzel at Walzwerk. \u003ccite>(Christiane Schmidt)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Slice the vegetarian schnitzel at \u003ca href=\"http://www.walzwerk.com/\">Walzwerk\u003c/a> in half and marvel at its vibrant purple and orange colors. Made with cooked red beets, kohlrabi, and carrots, then breaded and fried like a cutlet made of more traditional pork, this veggie dish may not seem innovative until owner Christiane Schmidt reveals that her mother cooked it often in the former East Germany. “We cooked what we had. We ate a lot of potatoes and cabbage,” said Schmidt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Walzwerk’s menu hews to this sort of traditional cookery, dishes Schmidt ate while growing up. Fresh fruits were rare, beets and cabbage abundant. There was plenty of cabbage, both white and red, then and it makes regular appearances on the menu – wrapped around lentils, served as a salad or as sauerkraut – and this reliance on cabbage inspires a joke from those days. “Especially for East Germany,” Schmidt says “when you went to a store who sells vegetable, you would say ‘the right side is white cabbage, the left side is red cabbage. “ Maybe that explains the dual nature of Walzwerk’s vegetarian schnitzel.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Oregon Launches First Statewide Refillable Bottle System In U.S.",
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"content": "\u003cp>Thousands of thicker, heavier beer bottles are popping up on store shelves across Oregon as part of the first statewide refillable bottle system in the country, and supporters are hoping it might catch on in other states, too.\u003c/p>\n\u003cp>At Double Mountain Brewery in Hood River, bottling machines are filling a long line of shiny brown refillable beer bottles with a new pale ale.\u003c/p>\n\u003cp>It's a triumphant moment for brewery founder Matt Swihart. After six years of being the only brewery in Oregon running a refillable bottle system, Double Mountain finally has company.\u003c/p>\n\u003cp>\"I felt like Don Quixote a little bit, just kind of racing uphill at windmills,\" Swihart said. \"I was called literally crazy and insane for even attempting it, and fellow brewers were speculating that it wouldn't work.\"\u003c/p>\n\u003cp>The system he was using was kind of working. He bought refillable bottles from Canada and asked customers to return them. But he was only getting 15 to 20 percent of those bottles back to be cleaned and refilled.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Despite the low return rate, he stuck with it because he knew any bottles that came back would cut carbon emissions. They wouldn't need to be crushed in the recycling system and reheated into new bottles.\u003c/p>\n\u003cp>\"Anything we get back and clean saves us money down the road, and of course is a more responsible environmental package,\" Swihart said. \"Frankly it's just the right thing to do.\"\u003c/p>\n\u003cp>Swihart said what he really needed was a better system of returning the bottles to his brewery.\u003c/p>\n\u003cp>Now, he has one. It came along with a new bottle developed by the \u003ca href=\"https://www.obrc.com/\">Oregon Beverage Recycling Cooperative\u003c/a>, the group that runs the state's bottle deposit system with support from major beverage distributors.\u003c/p>\n\u003cp>The cooperative already has a statewide infrastructure for collecting bottles.\u003c/p>\n\u003cp>\"We're in a really unique position to make this work,\" said the cooperative's spokesperson, Joel Schoening. \"We're introducing a bottle we can sell to any brewery that's interested in using that bottle.\"\u003c/p>\n\u003cp>The new bottles — which can be refilled up to 40 times — are made mostly from recycled glass at the Owens-Illinois glass manufacturing plant in Northeast Portland. The bottles were designed to be easily separated from the rest of the glass in the existing bottle deposit system, Schoening said. That will ensure those bottles get refilled instead of recycled.\u003c/p>\n\u003cp>For consumers, he said, basically nothing has to change as long as they collect their bottle deposits.\u003c/p>\n\u003cp>\"I like to say all the consumer has to do is choose to buy it,\" he said. \"When they go through a machine, they'll have a unique barcode that will identify them as different from another glass bottle.\"\u003c/p>\n\u003cp>Lisa Morrison, co-owner of the Portland bottle shop Belmont Station and a well-known beer writer and connoisseur, said she remembers her parents returning bottles for reuse — not recycling — when she was a kid in Oklahoma.\u003c/p>\n\u003cp>\"If you look back, that was something that used to happen all the time,\" she said.\u003c/p>\n\u003cp>Belmont Station was one of the places Double Mountain customers could always return their refillable beer bottles. But now, Morrison said, she can leave that job to the Oregon Beverage Recycling Cooperative.\u003c/p>\n\u003cp>\"I think having OBRC in on this is huge,\" she said. \"That's what's really going to keep it going.\"\u003c/p>\n\u003cp>At the bottle shop last week, Double Mountain offered free samples of the pale ale and IPA it is now selling in refillable 12-ounce bottles.\u003c/p>\n\u003cp>Two six-packs from Double Mountain just joined a 500-milliliter bottle of IPA from Astoria-based Buoy Beer as the first of the new refillable bottle options on the shelves.\u003c/p>\n\u003cp>Morrison says having beer filling the first batch of refillable bottles is a smart way to sell the concept.\u003c/p>\n\u003cp>\"It's kind of like our state drink,\" she said. \"I would like to see Oregon be the trendsetter in this across the country — much like we were with our first bottle deposit.\"\u003c/p>\n\u003cp>As it stands, breweries are only allowed to distribute 20 percent of the beer they put in refillable bottles to out-of-state locations. Otherwise, too many bottles would go out and never come back.\u003c/p>\n\u003cp>Initially, the refillable bottles are being used by seven breweries — including Double Mountain, Widmer Brothers, Buoy Beer, Gigantic, Good Life, Rock Bottom and Wild Ride — for some of their beers. But Schoening said he expects the numbers to grow. He's already talking with interested cider makers and wineries about using refillable bottles that might come in different colors.\u003c/p>\n\u003cfigure id=\"attachment_130465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/bottles1_wide-b93d8087f81d937b1de61e10d98b11a4cfbf9e12-e1537214353490.jpg\" alt=\"Oregon's new refillable bottles can be used and reused by any brewery in the state.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-130465\">\u003cfigcaption class=\"wp-caption-text\">Oregon's new refillable bottles can be used and reused by any brewery in the state. \u003ccite>(Cassandra Profita/OPB/EarthFix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cooperative also plans on offering a loyalty program, giving customers a 20 percent return on their bottle deposits — 12 cents back instead of 10 cents — if they bring back a box of 12 refillable bottles.\u003c/p>\n\u003cp>Right now, the state sees about an 80 percent redemption rate for the containers in its bottle deposit system. If that rate carries over into refillable bottles, Schoening said, the new system will chalk up a lot of carbon savings.\u003c/p>\n\u003cp>OBRC is talking with the Oregon Department of Environmental Quality about quantifying exactly how much carbon the new program is saving, and they're working on bringing a bottle-washing facility to Portland. Until that facility is built — likely by 2020 — all the refillable bottles will be sent to a facility in Montana to be washed.\u003c/p>\n\u003cp>But even with that drive, Schoening said, the carbon savings of refillable bottles are big.\u003c/p>\n\u003cp>\"Every time that bottle gets reused, you're cutting the carbon footprint of that bottle in half,\" Schoening said. \"It's the most sustainable choice in the beer aisle.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This \u003c/em>\u003ca href=\"https://www.opb.org/news/article/oregon-craft-beer-refillable-bottle-system/\">\u003cem>story\u003c/em>\u003c/a>\u003cem> comes to us from \u003c/em>\u003ca href=\"http://earthfix.info/\">EarthFix\u003c/a>, \u003cem>an environmental journalism collaboration led by Oregon Public Broadcasting in partnership with five other public media stations in Oregon, Washington and Idaho. Listen to the audio \u003ca href=\"https://www.opb.org/news/article/oregon-craft-beer-refillable-bottle-system/\">here\u003c/a>.\u003cbr>\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Oregon Public Broadcasting. To see more, visit \u003ca href=\"https://www.opb.org\">Oregon Public Broadcasting\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Oregon+Launches+First+Statewide+Refillable+Bottle+System+In+U.S.&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thousands of thicker, heavier beer bottles are popping up on store shelves across Oregon as part of the first statewide refillable bottle system in the country, and supporters are hoping it might catch on in other states, too.\u003c/p>\n\u003cp>At Double Mountain Brewery in Hood River, bottling machines are filling a long line of shiny brown refillable beer bottles with a new pale ale.\u003c/p>\n\u003cp>It's a triumphant moment for brewery founder Matt Swihart. After six years of being the only brewery in Oregon running a refillable bottle system, Double Mountain finally has company.\u003c/p>\n\u003cp>\"I felt like Don Quixote a little bit, just kind of racing uphill at windmills,\" Swihart said. \"I was called literally crazy and insane for even attempting it, and fellow brewers were speculating that it wouldn't work.\"\u003c/p>\n\u003cp>The system he was using was kind of working. He bought refillable bottles from Canada and asked customers to return them. But he was only getting 15 to 20 percent of those bottles back to be cleaned and refilled.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Despite the low return rate, he stuck with it because he knew any bottles that came back would cut carbon emissions. They wouldn't need to be crushed in the recycling system and reheated into new bottles.\u003c/p>\n\u003cp>\"Anything we get back and clean saves us money down the road, and of course is a more responsible environmental package,\" Swihart said. \"Frankly it's just the right thing to do.\"\u003c/p>\n\u003cp>Swihart said what he really needed was a better system of returning the bottles to his brewery.\u003c/p>\n\u003cp>Now, he has one. It came along with a new bottle developed by the \u003ca href=\"https://www.obrc.com/\">Oregon Beverage Recycling Cooperative\u003c/a>, the group that runs the state's bottle deposit system with support from major beverage distributors.\u003c/p>\n\u003cp>The cooperative already has a statewide infrastructure for collecting bottles.\u003c/p>\n\u003cp>\"We're in a really unique position to make this work,\" said the cooperative's spokesperson, Joel Schoening. \"We're introducing a bottle we can sell to any brewery that's interested in using that bottle.\"\u003c/p>\n\u003cp>The new bottles — which can be refilled up to 40 times — are made mostly from recycled glass at the Owens-Illinois glass manufacturing plant in Northeast Portland. The bottles were designed to be easily separated from the rest of the glass in the existing bottle deposit system, Schoening said. That will ensure those bottles get refilled instead of recycled.\u003c/p>\n\u003cp>For consumers, he said, basically nothing has to change as long as they collect their bottle deposits.\u003c/p>\n\u003cp>\"I like to say all the consumer has to do is choose to buy it,\" he said. \"When they go through a machine, they'll have a unique barcode that will identify them as different from another glass bottle.\"\u003c/p>\n\u003cp>Lisa Morrison, co-owner of the Portland bottle shop Belmont Station and a well-known beer writer and connoisseur, said she remembers her parents returning bottles for reuse — not recycling — when she was a kid in Oklahoma.\u003c/p>\n\u003cp>\"If you look back, that was something that used to happen all the time,\" she said.\u003c/p>\n\u003cp>Belmont Station was one of the places Double Mountain customers could always return their refillable beer bottles. But now, Morrison said, she can leave that job to the Oregon Beverage Recycling Cooperative.\u003c/p>\n\u003cp>\"I think having OBRC in on this is huge,\" she said. \"That's what's really going to keep it going.\"\u003c/p>\n\u003cp>At the bottle shop last week, Double Mountain offered free samples of the pale ale and IPA it is now selling in refillable 12-ounce bottles.\u003c/p>\n\u003cp>Two six-packs from Double Mountain just joined a 500-milliliter bottle of IPA from Astoria-based Buoy Beer as the first of the new refillable bottle options on the shelves.\u003c/p>\n\u003cp>Morrison says having beer filling the first batch of refillable bottles is a smart way to sell the concept.\u003c/p>\n\u003cp>\"It's kind of like our state drink,\" she said. \"I would like to see Oregon be the trendsetter in this across the country — much like we were with our first bottle deposit.\"\u003c/p>\n\u003cp>As it stands, breweries are only allowed to distribute 20 percent of the beer they put in refillable bottles to out-of-state locations. Otherwise, too many bottles would go out and never come back.\u003c/p>\n\u003cp>Initially, the refillable bottles are being used by seven breweries — including Double Mountain, Widmer Brothers, Buoy Beer, Gigantic, Good Life, Rock Bottom and Wild Ride — for some of their beers. But Schoening said he expects the numbers to grow. He's already talking with interested cider makers and wineries about using refillable bottles that might come in different colors.\u003c/p>\n\u003cfigure id=\"attachment_130465\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/bottles1_wide-b93d8087f81d937b1de61e10d98b11a4cfbf9e12-e1537214353490.jpg\" alt=\"Oregon's new refillable bottles can be used and reused by any brewery in the state.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-130465\">\u003cfigcaption class=\"wp-caption-text\">Oregon's new refillable bottles can be used and reused by any brewery in the state. \u003ccite>(Cassandra Profita/OPB/EarthFix)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cooperative also plans on offering a loyalty program, giving customers a 20 percent return on their bottle deposits — 12 cents back instead of 10 cents — if they bring back a box of 12 refillable bottles.\u003c/p>\n\u003cp>Right now, the state sees about an 80 percent redemption rate for the containers in its bottle deposit system. If that rate carries over into refillable bottles, Schoening said, the new system will chalk up a lot of carbon savings.\u003c/p>\n\u003cp>OBRC is talking with the Oregon Department of Environmental Quality about quantifying exactly how much carbon the new program is saving, and they're working on bringing a bottle-washing facility to Portland. Until that facility is built — likely by 2020 — all the refillable bottles will be sent to a facility in Montana to be washed.\u003c/p>\n\u003cp>But even with that drive, Schoening said, the carbon savings of refillable bottles are big.\u003c/p>\n\u003cp>\"Every time that bottle gets reused, you're cutting the carbon footprint of that bottle in half,\" Schoening said. \"It's the most sustainable choice in the beer aisle.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This \u003c/em>\u003ca href=\"https://www.opb.org/news/article/oregon-craft-beer-refillable-bottle-system/\">\u003cem>story\u003c/em>\u003c/a>\u003cem> comes to us from \u003c/em>\u003ca href=\"http://earthfix.info/\">EarthFix\u003c/a>, \u003cem>an environmental journalism collaboration led by Oregon Public Broadcasting in partnership with five other public media stations in Oregon, Washington and Idaho. Listen to the audio \u003ca href=\"https://www.opb.org/news/article/oregon-craft-beer-refillable-bottle-system/\">here\u003c/a>.\u003cbr>\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Oregon Public Broadcasting. To see more, visit \u003ca href=\"https://www.opb.org\">Oregon Public Broadcasting\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Oregon+Launches+First+Statewide+Refillable+Bottle+System+In+U.S.&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Cannabis Beverages to Keep You High-Drated",
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"content": "\u003cp>Cannabis—you can smoke it, vaporize it, eat it, consume it in sublingual tablets and strips and tinctures and capsules, apply it topically, take a bath in it, and now one of the most exciting and booming categories is how you can drink it. The novelty of being able to drink THC-infused beverages is proving to be wildly popular in the new adult use recreational market, especially beverages that mimic wine or beer (but, to be clear, absolutely no alcohol can be present in any beverages that contain cannabis).\u003c/p>\n\u003cp>[contextly_sidebar id=\"9V5hZFN9rKl0NIaVcfsOGBx3ZpTec3W4\"]\u003c/p>\n\u003cp>Cannabis and beverages were definitely a hot topic at August’s second Wine & Weed Symposium in Santa Rosa, with CannaCraft’s CEO Bill Silver giving the opening remarks and celebrating his company’s release of Hi-Fi Hops in partnership with Lagunitas that week (more on that below). With Constellation Brands—which owns big beer, wine, and spirits brands, including Corona and Kim Crawford—investing $190 million and then another cool $4 billion in Canada’s Canopy Growth (the world’s largest medical cannabis company), you can bet this is just the tip of the iceberg for cannabis beverage innovation and releases. You’ll see many new beverages hitting the Colorado and Nevada legal markets too, but here are five of the latest Californian and compliant cannabis beverages to try.\u003c/p>\n\u003cp>\u003cb>A note on consumption:\u003c/b> if you are new (or returning) to cannabis, you should know that psychoactive effects can occur from consuming around 2 to 2.5mg of THC. 2.5mg is a good place to begin, you can always consume more later—give yourself a couple hours to see how you feel after a first dose. Keep it low and go slow. With beverages, they tend to have a quicker onset. You can expect to start feeling a bit lifted and euphoric effects around 10–15 minutes or so (although everyone is different, so give it time).\u003c/p>\n\u003cp>[contextly_sidebar id=\"hqTHMAMYpcvThHmuTWYiG1RDP4RNmAsz\"]\u003c/p>\n\u003cp>At 10mg per bottle (and more), some of these beverages are built to share, especially if you’re just getting started exploring cannabis. Here’s one of my favorite tricks: if you’ve had enough but want to save the rest of your beverage, try putting the leftovers into ice cubes in big silicone trays (divide it equally so you have an idea of dosage), and you can enjoy them later. It works especially well with carbonated beverages.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Save the mixing of these beverages with alcohol for experienced cannabis consumers: alcohol potentiates the effects of cannabis, and vice versa, so tread very carefully in this area. Cross-fading is a slippery slope.\u003c/p>\n\u003ch2>\u003ca href=\"https://lagunitas.com/hifihops\">Hi-Fi Hops by Lagunitas and CannaCraft\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130206\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ABX-Lagunitas-Hi-Fi-Hops-lifestyle3-e1535491627795.jpg\" alt=\"Meet Hi-Fi-Hops, the sparkling THC “beer” from Lagunitas and AbsoluteXtracts.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Meet Hi-Fi-Hops, the sparkling THC “beer” from Lagunitas and AbsoluteXtracts. \u003ccite>(CannaCraft)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the biggest sensations to just hit the beverage market is this new cannabis “beer” from a partnership between Lagunitas and CannaCraft (one of their brands is AbsoluteXtracts, famed for their vape cartridges). This nonalcoholic beverage is made with IPA-inspired, hop-flavored sparkling water by Lagunitas and is then infused with sun-grown cannabis by CannaCraft. The line of Hi-Fi Hops includes one can with 5mg of THC and 5mg of CBD (perfect for beginners and microdosers, especially since CBD helps mitigate the effects of THC), while the other can features a dose of 10mg of THC.\u003c/p>\n\u003cp>There’s an easy synergy of flavors from and between cannabis and hops, which is why Lagunitas and AbsoluteXtracts partnered last year on their one-off SuperCritical ale release. It was like \u003ci>Freaky Friday\u003c/i>: Lagunitas brewed an IPA with cannabis terpenes (the aromatic compounds), and ABX released a cannabis vape cartridge with hop terpenes (which is still available).\u003c/p>\n\u003cp>In the case of Hi-Fi Hops, the hoppy palate is light and clean, fizzy like a LaCroix, and a little lemony and dry, like a tonic—it’s a lot like drinking a shandy. What’s remarkable about this faux beer is that it’s carb-free and has zero calories, so there’s no beer bloat, but it certainly has its own kind of buzz. It comes on quickly—I started feeling a little pleasantly fizzy in my head after 10 minutes of drinking the 5mg version. Hi-Fi Hops has turned out to be a tremendous hit, and, just a month after the release, CannaCraft has had to quadruple production.\u003c/p>\n\u003cp>Find a list of dispensaries \u003ca href=\"https://www.abx.org/hifi-hops\">here\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://definitelynotrebelcoastwinery.com/\">Rebel Coast Winery\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130208\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/rebel-coast-LC-High-res-bottle-shot-e1535492525127.jpg\" alt=\"Rebel Coast Winery’s THC-infused sauvignon blanc.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Rebel Coast Winery’s THC-infused sauvignon blanc. \u003ccite>(Rebel Coast Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This company is the first to release a THC-infused Sauvignon Blanc. Business partners Chip Forsythe (\u003ca href=\"https://rebelcoast.com/pages/wine\">the winemaker\u003c/a>) and Josh Lizotte made the S.B. in Sonoma, removed the alcohol, and then added in uplifting, sativa-dominant strains (the THC extract is provided and powered by \u003ca href=\"https://www.ebbu.com/\">ebbu\u003c/a>, and utilizes their HydroPS solution), plus grape juice concentrate, fruit juice, purified water, and potassium metabisulfite, a preservative agent.\u003c/p>\n\u003cp>It reportedly has a crisp, citrusy, and clean flavor, and comes with some giggles too. Unfortunately I wasn’t able to taste the wine personally because they’ve run out of stock and are looking at another 90 days before it’s available again (so, plan on the end of 2018).\u003c/p>\n\u003cp>The “wine” comes in a 20mg bottle, and the label handily has 5mg markers along the side (go slow). Here’s a bonus: it’s only 35 calories per glass (removing the alcohol also removes the calories, yay). Rebel Coast is reportedly working on releasing a cannabis-infused rosé and sparkling wine as well, and is planning distribution to other legal states and Canada in 2019.\u003c/p>\n\u003ch2>The Fizz by \u003ca>Manzanita and Madrone\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130216\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/3BottlesLedge-e1535495625469.png\" alt=\"The three THC-infused flavors of The Fizz from Manzanita and Madrone.\" width=\"1920\" height=\"1847\">\u003cfigcaption class=\"wp-caption-text\">The three THC-infused flavors of The Fizz from Manzanita and Madrone. \u003ccite>(Manzanita and Madrone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the first cannabis sodas to hit the shelves of California dispensaries back in 2017, The Fizz is a line of three all-natural sodas: natural cola, ginger root, and lemon lime. They just rebranded and altered the dosage—each bottle now contains 10mg of THC. Manzanita and Madrone’s brewmasters have over 40 combined years of experience with craft and herbal beverages, which makes these small-batch sodas a cut above others with their refined technique and quality ingredients. For example, instead of using chemicals like sodium benzoate, they use quillaja bark extract (native to Chile) to emulsify their premium, CO2-extracted THC.\u003c/p>\n\u003cp>The ginger root has a great bite and kick (mellowed with a touch of tropical sweetness from pineapple), while the lemon-lime is super quenching like a Sprite. The flavorful and spiced natural cola is made using kola nut, which incidentally is the origin of the term “cola.” Since these sodas are made with respect to their ingredients’ medicinal properties, I recommend trying the ginger when you’re fighting a cold (you can even warm it up), and the grapefruit seed extract in the cola has antioxidant benefits. They taste delicious right out of the bottle (just keep an eye on your consumption) or over ice.\u003c/p>\n\u003cp>Find The Fizz stockists \u003ca href=\"https://www.manzamadrone.com/copy-of-contact\">here\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://drinkdreamin.com/\">California Dreamin’\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130209\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CA-Dreamin-4pack-e1535493991994.jpg\" alt=\"California Dreamin’ has a line of four fruity, THC-infused sodas.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">California Dreamin’ has a line of four fruity, THC-infused sodas. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This new line of bottled sodas from couple Amy Ludlum and Peter Bishop features four flavors: grapefruit, tangerine, pomegranate, and cranberry apple. Each soda is made with sparkling water and fruit juice, with no sugar added, and they feature a nice tartness and dryness, while the tangerine is a little sweeter than the other three. Each bottle contains a friendly 10mg each, using a concentrate of sativa-dominant strains, so the experience is uplifting and perfect for daytime recreational use (like hanging out with friends and listening to music). Enjoy California Dreamin’ over ice, and they mix well with LaCroix, club soda, and other sodas—you can add fruit garnish to your glass, too.\u003c/p>\n\u003cp>Find retailers \u003ca href=\"https://drinkdreamin.com/pages/buy-california-dreamin\">here\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://drinksprig.com/\">Sprig\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130210\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CBD-ICE-ALL-FLAVORS-e1535494173158.jpg\" alt=\"Sprig offers both THC-infused and CBD sodas in a can. \" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Sprig offers both THC-infused and CBD sodas in a can. \u003ccite>(Sprig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With one look at these cheerful sodas in a can, it’s hard to believe they contain 10mg of THC each, so cannabis newcomers should consider splitting it with a friend—and they don’t look like an obvious THC beverage, so make sure people know what they’re pulling out of a cooler and drinking! The Citrus Original soda is sweetened with cane sugar (but still has 1/3 fewer calories than a can of Coca-Cola), while the Citrus Zero Sugar is sweetened with stevia and erythritol (a sugar alcohol substitute). As someone who prefers cane sugar over substitutes (like stevia), I’d stick with the original, but to each their own. If you want some beverage inspiration, they have a page of recipes \u003ca href=\"https://drinksprig.com/blogs/blog/sprig-s-summer-cocktail-concoctions\">here\u003c/a>, and these sodas are perfect for beach days and barbecues.\u003c/p>\n\u003cp>Find retailers \u003ca href=\"https://drinksprig.com/pages/store-locator\">here\u003c/a>.\u003c/p>\n\u003cp>Sprig also has a line of \u003ca href=\"https://drinksprig.com/pages/shop-cbd-infused-soda\">CBD sodas\u003c/a> (featuring CBD derived from Colorado-grown hemp), including sparkling citrus (either in the original flavor with cane sugar or sugar-free), along with sugar-free sparkling lemon tea and melon soda. Each can contains 20mg of CBD, enough to deliver relaxed and calm feelings (it’s chillax in a can). These sodas would come in handy after work or a workout, when you want to unwind at home, or even when a hangover strikes. The sparkling lemon tea (which is caffeine-free) made my four-hour road trip a mellow affair (it’s also built for an Arnold Palmer). Bonus: you can order the CBD sodas on their site.\u003c/p>\n\u003ch2>Coming soon\u003c/h2>\n\u003cp>Here are a couple beverages to keep your eye on, and all made by women:\u003c/p>\n\u003cp>\u003ca href=\"https://www.lagrandeur.co/\">La Grandeur\u003c/a>, a crisp, sparkling cranberry beverage (5mg THC per bottle) is due to come back to dispensary shelves in mid-October (it’s perfect for Thanksgiving!).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://tsosonoma.com/\">TSO Sonoma\u003c/a> will be launching a THC-infused, non-alcoholic, low-dose rosé that will come in a bottle and a can in 2019. Look for the TSO Infused wine to be served at their \u003ca href=\"https://www.instagram.com/tsoelevatedevents/\">TSO Elevated Events\u003c/a> first.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cannabis—you can smoke it, vaporize it, eat it, consume it in sublingual tablets and strips and tinctures and capsules, apply it topically, take a bath in it, and now one of the most exciting and booming categories is how you can drink it. The novelty of being able to drink THC-infused beverages is proving to be wildly popular in the new adult use recreational market, especially beverages that mimic wine or beer (but, to be clear, absolutely no alcohol can be present in any beverages that contain cannabis).\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Cannabis and beverages were definitely a hot topic at August’s second Wine & Weed Symposium in Santa Rosa, with CannaCraft’s CEO Bill Silver giving the opening remarks and celebrating his company’s release of Hi-Fi Hops in partnership with Lagunitas that week (more on that below). With Constellation Brands—which owns big beer, wine, and spirits brands, including Corona and Kim Crawford—investing $190 million and then another cool $4 billion in Canada’s Canopy Growth (the world’s largest medical cannabis company), you can bet this is just the tip of the iceberg for cannabis beverage innovation and releases. You’ll see many new beverages hitting the Colorado and Nevada legal markets too, but here are five of the latest Californian and compliant cannabis beverages to try.\u003c/p>\n\u003cp>\u003cb>A note on consumption:\u003c/b> if you are new (or returning) to cannabis, you should know that psychoactive effects can occur from consuming around 2 to 2.5mg of THC. 2.5mg is a good place to begin, you can always consume more later—give yourself a couple hours to see how you feel after a first dose. Keep it low and go slow. With beverages, they tend to have a quicker onset. You can expect to start feeling a bit lifted and euphoric effects around 10–15 minutes or so (although everyone is different, so give it time).\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>At 10mg per bottle (and more), some of these beverages are built to share, especially if you’re just getting started exploring cannabis. Here’s one of my favorite tricks: if you’ve had enough but want to save the rest of your beverage, try putting the leftovers into ice cubes in big silicone trays (divide it equally so you have an idea of dosage), and you can enjoy them later. It works especially well with carbonated beverages.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Save the mixing of these beverages with alcohol for experienced cannabis consumers: alcohol potentiates the effects of cannabis, and vice versa, so tread very carefully in this area. Cross-fading is a slippery slope.\u003c/p>\n\u003ch2>\u003ca href=\"https://lagunitas.com/hifihops\">Hi-Fi Hops by Lagunitas and CannaCraft\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130206\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/ABX-Lagunitas-Hi-Fi-Hops-lifestyle3-e1535491627795.jpg\" alt=\"Meet Hi-Fi-Hops, the sparkling THC “beer” from Lagunitas and AbsoluteXtracts.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Meet Hi-Fi-Hops, the sparkling THC “beer” from Lagunitas and AbsoluteXtracts. \u003ccite>(CannaCraft)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the biggest sensations to just hit the beverage market is this new cannabis “beer” from a partnership between Lagunitas and CannaCraft (one of their brands is AbsoluteXtracts, famed for their vape cartridges). This nonalcoholic beverage is made with IPA-inspired, hop-flavored sparkling water by Lagunitas and is then infused with sun-grown cannabis by CannaCraft. The line of Hi-Fi Hops includes one can with 5mg of THC and 5mg of CBD (perfect for beginners and microdosers, especially since CBD helps mitigate the effects of THC), while the other can features a dose of 10mg of THC.\u003c/p>\n\u003cp>There’s an easy synergy of flavors from and between cannabis and hops, which is why Lagunitas and AbsoluteXtracts partnered last year on their one-off SuperCritical ale release. It was like \u003ci>Freaky Friday\u003c/i>: Lagunitas brewed an IPA with cannabis terpenes (the aromatic compounds), and ABX released a cannabis vape cartridge with hop terpenes (which is still available).\u003c/p>\n\u003cp>In the case of Hi-Fi Hops, the hoppy palate is light and clean, fizzy like a LaCroix, and a little lemony and dry, like a tonic—it’s a lot like drinking a shandy. What’s remarkable about this faux beer is that it’s carb-free and has zero calories, so there’s no beer bloat, but it certainly has its own kind of buzz. It comes on quickly—I started feeling a little pleasantly fizzy in my head after 10 minutes of drinking the 5mg version. Hi-Fi Hops has turned out to be a tremendous hit, and, just a month after the release, CannaCraft has had to quadruple production.\u003c/p>\n\u003cp>Find a list of dispensaries \u003ca href=\"https://www.abx.org/hifi-hops\">here\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://definitelynotrebelcoastwinery.com/\">Rebel Coast Winery\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130208\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/rebel-coast-LC-High-res-bottle-shot-e1535492525127.jpg\" alt=\"Rebel Coast Winery’s THC-infused sauvignon blanc.\" width=\"1920\" height=\"2880\">\u003cfigcaption class=\"wp-caption-text\">Rebel Coast Winery’s THC-infused sauvignon blanc. \u003ccite>(Rebel Coast Winery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This company is the first to release a THC-infused Sauvignon Blanc. Business partners Chip Forsythe (\u003ca href=\"https://rebelcoast.com/pages/wine\">the winemaker\u003c/a>) and Josh Lizotte made the S.B. in Sonoma, removed the alcohol, and then added in uplifting, sativa-dominant strains (the THC extract is provided and powered by \u003ca href=\"https://www.ebbu.com/\">ebbu\u003c/a>, and utilizes their HydroPS solution), plus grape juice concentrate, fruit juice, purified water, and potassium metabisulfite, a preservative agent.\u003c/p>\n\u003cp>It reportedly has a crisp, citrusy, and clean flavor, and comes with some giggles too. Unfortunately I wasn’t able to taste the wine personally because they’ve run out of stock and are looking at another 90 days before it’s available again (so, plan on the end of 2018).\u003c/p>\n\u003cp>The “wine” comes in a 20mg bottle, and the label handily has 5mg markers along the side (go slow). Here’s a bonus: it’s only 35 calories per glass (removing the alcohol also removes the calories, yay). Rebel Coast is reportedly working on releasing a cannabis-infused rosé and sparkling wine as well, and is planning distribution to other legal states and Canada in 2019.\u003c/p>\n\u003ch2>The Fizz by \u003ca>Manzanita and Madrone\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130216\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/3BottlesLedge-e1535495625469.png\" alt=\"The three THC-infused flavors of The Fizz from Manzanita and Madrone.\" width=\"1920\" height=\"1847\">\u003cfigcaption class=\"wp-caption-text\">The three THC-infused flavors of The Fizz from Manzanita and Madrone. \u003ccite>(Manzanita and Madrone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the first cannabis sodas to hit the shelves of California dispensaries back in 2017, The Fizz is a line of three all-natural sodas: natural cola, ginger root, and lemon lime. They just rebranded and altered the dosage—each bottle now contains 10mg of THC. Manzanita and Madrone’s brewmasters have over 40 combined years of experience with craft and herbal beverages, which makes these small-batch sodas a cut above others with their refined technique and quality ingredients. For example, instead of using chemicals like sodium benzoate, they use quillaja bark extract (native to Chile) to emulsify their premium, CO2-extracted THC.\u003c/p>\n\u003cp>The ginger root has a great bite and kick (mellowed with a touch of tropical sweetness from pineapple), while the lemon-lime is super quenching like a Sprite. The flavorful and spiced natural cola is made using kola nut, which incidentally is the origin of the term “cola.” Since these sodas are made with respect to their ingredients’ medicinal properties, I recommend trying the ginger when you’re fighting a cold (you can even warm it up), and the grapefruit seed extract in the cola has antioxidant benefits. They taste delicious right out of the bottle (just keep an eye on your consumption) or over ice.\u003c/p>\n\u003cp>Find The Fizz stockists \u003ca href=\"https://www.manzamadrone.com/copy-of-contact\">here\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://drinkdreamin.com/\">California Dreamin’\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130209\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CA-Dreamin-4pack-e1535493991994.jpg\" alt=\"California Dreamin’ has a line of four fruity, THC-infused sodas.\" width=\"1920\" height=\"1279\">\u003cfigcaption class=\"wp-caption-text\">California Dreamin’ has a line of four fruity, THC-infused sodas. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This new line of bottled sodas from couple Amy Ludlum and Peter Bishop features four flavors: grapefruit, tangerine, pomegranate, and cranberry apple. Each soda is made with sparkling water and fruit juice, with no sugar added, and they feature a nice tartness and dryness, while the tangerine is a little sweeter than the other three. Each bottle contains a friendly 10mg each, using a concentrate of sativa-dominant strains, so the experience is uplifting and perfect for daytime recreational use (like hanging out with friends and listening to music). Enjoy California Dreamin’ over ice, and they mix well with LaCroix, club soda, and other sodas—you can add fruit garnish to your glass, too.\u003c/p>\n\u003cp>Find retailers \u003ca href=\"https://drinkdreamin.com/pages/buy-california-dreamin\">here\u003c/a>.\u003c/p>\n\u003ch2>\u003ca href=\"https://drinksprig.com/\">Sprig\u003c/a>\u003c/h2>\n\u003cfigure id=\"attachment_130210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130210\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/CBD-ICE-ALL-FLAVORS-e1535494173158.jpg\" alt=\"Sprig offers both THC-infused and CBD sodas in a can. \" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Sprig offers both THC-infused and CBD sodas in a can. \u003ccite>(Sprig)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With one look at these cheerful sodas in a can, it’s hard to believe they contain 10mg of THC each, so cannabis newcomers should consider splitting it with a friend—and they don’t look like an obvious THC beverage, so make sure people know what they’re pulling out of a cooler and drinking! The Citrus Original soda is sweetened with cane sugar (but still has 1/3 fewer calories than a can of Coca-Cola), while the Citrus Zero Sugar is sweetened with stevia and erythritol (a sugar alcohol substitute). As someone who prefers cane sugar over substitutes (like stevia), I’d stick with the original, but to each their own. If you want some beverage inspiration, they have a page of recipes \u003ca href=\"https://drinksprig.com/blogs/blog/sprig-s-summer-cocktail-concoctions\">here\u003c/a>, and these sodas are perfect for beach days and barbecues.\u003c/p>\n\u003cp>Find retailers \u003ca href=\"https://drinksprig.com/pages/store-locator\">here\u003c/a>.\u003c/p>\n\u003cp>Sprig also has a line of \u003ca href=\"https://drinksprig.com/pages/shop-cbd-infused-soda\">CBD sodas\u003c/a> (featuring CBD derived from Colorado-grown hemp), including sparkling citrus (either in the original flavor with cane sugar or sugar-free), along with sugar-free sparkling lemon tea and melon soda. Each can contains 20mg of CBD, enough to deliver relaxed and calm feelings (it’s chillax in a can). These sodas would come in handy after work or a workout, when you want to unwind at home, or even when a hangover strikes. The sparkling lemon tea (which is caffeine-free) made my four-hour road trip a mellow affair (it’s also built for an Arnold Palmer). Bonus: you can order the CBD sodas on their site.\u003c/p>\n\u003ch2>Coming soon\u003c/h2>\n\u003cp>Here are a couple beverages to keep your eye on, and all made by women:\u003c/p>\n\u003cp>\u003ca href=\"https://www.lagrandeur.co/\">La Grandeur\u003c/a>, a crisp, sparkling cranberry beverage (5mg THC per bottle) is due to come back to dispensary shelves in mid-October (it’s perfect for Thanksgiving!).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://tsosonoma.com/\">TSO Sonoma\u003c/a> will be launching a THC-infused, non-alcoholic, low-dose rosé that will come in a bottle and a can in 2019. Look for the TSO Infused wine to be served at their \u003ca href=\"https://www.instagram.com/tsoelevatedevents/\">TSO Elevated Events\u003c/a> first.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Czech Company Designs A Nonalcoholic Beer To Taste Good To Cancer Patients",
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"content": "\u003cp>Many oncology patients swear off alcohol during treatment, but in the Czech Republic, where beer is the national beverage, cancer patients undergoing chemotherapy have a new option.\u003c/p>\n\u003cp>The non-alcoholic Mamma Beer (\u003cem>mamma\u003c/em> is the Latin word for \"breast\") is meant to counteract \u003ca href=\"https://www.healthline.com/symptom/dysgeusia\">dysgeusia\u003c/a>, a palate-altering phenomena that is often a side effect of chemotherapy that makes food and drink taste bitter or bland. It is targeted to women undergoing chemotherapy for breast cancer, and is one of several new products coming onto the market specifically to address the changes in the way food tastes to cancer patients.\u003c/p>\n\u003cp>\"Chemotherapy in breast cancer patients often causes a loss in taste or a change of taste that leads to a lower intake of nutrients that patients need during their treatment,\" says Dr. Karolína Hovorková, an oncologist who has been distributing samples of Mamma Beer to her patients at Onkocentrum clinic in Prague since April.\u003c/p>\n\u003cp>Research from the Netherlands' Wageningen University confirms that \u003ca href=\"https://www.wur.nl/en/project/Changes-to-sense-of-taste-and-smell-in-cancer-patients.htm\">taste disturbance\u003c/a> in cancer patients can not only interfere with their overall nutritional status but may also affect treatment and recovery.\u003c/p>\n\u003cp>So in a country with an annual beer consumption of over 140 liters per capita, where a draft beer can cost less than a bottle of water in restaurants, it should come as no surprise that some doctors here see a drop of truth in the Czech proverb, \u003cem>Pivo je lék\u003c/em>: Beer is medicine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Hovorková is one of them. She believes beer can boost vitamin intake, aid digestion, and stimulate the appetite and suggests a small amount to patients before and after treatment.\u003c/p>\n\u003cp>Science has yet to prove the actual health benefits of opening a cold one during chemo, but current research does support the idea that drinking beer in moderation can be good for your health. The brew has been shown to \u003ca href=\"https://pubs.acs.org/doi/abs/10.1021/jf204306z\">get the gastric juices flowing\u003c/a>, which can mean better digestion. Findings from the Francis Crick Institute in London show that alcohol \u003ca href=\"https://www.nature.com/articles/ncomms14014\">triggers\u003c/a> hunger-inducing neurons in mice.\u003c/p>\n\u003cp>But for Jana Drexlerová, enjoying beer, let alone many of her favorite foods, was out of the question when she underwent chemotherapy for breast cancer in 2011.\u003c/p>\n\u003cp>\"After chemotherapy, everything tasted like sand,\" says Drexlerová, who also suffered painful mouth lesions that prevented her from eating. \"When I finally got my appetite back, all I could eat was cold tomato soup, and even that was flavorless.\"\u003c/p>\n\u003cp>Drexlerová is now the CEO of nonprofit breast-cancer advocacy group \u003ca href=\"http://www.mammahelp.cz/\">Mamma HELP\u003c/a>, a counseling and support center. She's also the creative force behind Mamma Beer. Back in 1999, she and her team created a pink lager for a fundraiser. Then in early 2018, they revisited the idea, this time creating an alcohol-free beer fortified with potassium and vitamin B.\u003c/p>\n\u003cp>\"I wanted the beer to boost nutrition and improve health during treatment,\" says Drexlerová. \"It was also important for me to give these women back a sense of normalcy in their lives.\"\u003c/p>\n\u003cp>Žatec, a brewery in the hops-rich region of Ústí nad Labem, 40 miles north of Prague, is known for its organic and gluten-free beers. It produced an initial run of 400 fuchsia-labeled bottles of Mamma Beer. Brewers drew on Drexlerová's personal experience with dysgeusia to create the beer's flavor, adding apple juice to counter the metallic bitterness that is a common complaint among chemo patients.\u003c/p>\n\u003cp>The beer's distinct flavor — sweet and fruity, with a tangy finish that's halfway between a cider and a beer — has proven successful with Mamma HELP's clients.\u003c/p>\n\u003cp>One of them, Dr. Jarmila Vavřinová, an epidemiologist now on her fifth cycle of chemotherapy, says that she drank Mamma Beer when she had difficulty swallowing.\u003c/p>\n\u003cp>\"I would also recommend it to help with the nausea,\" she says, \"It worked really quickly for me.\" Vavřinová says she wishes more products existed for cancer patients facing appetite loss and illness during chemotherapy.\u003c/p>\n\u003cp>Mamma Beer debuted this past March at the Prague Beer Festival and has been distributed at oncology wards and pharmacies.\u003c/p>\n\u003cp>\"The response has been overwhelming,\" says Drexlerová.\"We've had an outpouring of calls and messages via social media.\" The organization hopes to eventually put its product on Czech supermarket shelves.\u003c/p>\n\u003cp>Helping cancer patients maintain quality of life through culinary pleasure is a mission that Mamma HELP shares with the Amsterdam-based \u003ca href=\"https://hungerndthirst.org/\">HungerNDThirst Foundation\u003c/a>, an organization focused on the management of dysgeusia through education, research, tastings and product development.\u003c/p>\n\u003cfigure id=\"attachment_129306\" class=\"wp-caption aligncenter\" style=\"max-width: 2030px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549.jpg\" alt=\"Robert Greene of the HungerNDThirst Foundation shows cancer caregivers his photographs of plates with metal parts to help them understand the flavors chemo patients may be tasting.\" width=\"2030\" height=\"1522\" class=\"size-full wp-image-129306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549.jpg 2030w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-520x390.jpg 520w\" sizes=\"(max-width: 2030px) 100vw, 2030px\">\u003cfigcaption class=\"wp-caption-text\">Robert Greene of the HungerNDThirst Foundation shows cancer caregivers his photographs of plates with metal parts to help them understand the flavors chemo patients may be tasting. \u003ccite>(Elizabeth Zahradnicek-Haas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Founder Robert Greene, a former oncology nurse, was diagnosed with colon cancer in 2012. Unable to indulge his cravings for comfort foods like cheesecake and ice cream during treatment, he says he lived on calorie-rich nutrition drinks and little else.\u003c/p>\n\u003cp>\"I remember those protein shakes tasting really terrible,\" says Greene.\u003c/p>\n\u003cp>For Greene, finding a way to mirror the sensation of \"eating iron and metal\" was the key to helping caregivers who have not experienced \"chemo mouth\" to understand what it feels like.\u003c/p>\n\u003cp>\"I started photographing screws and bolts on a plate next to a side of vegetables,\" he says. But people still didn't get it.\u003c/p>\n\u003cp>In 2017, Greene enlisted chef Christian Boomker to create a simple butter cookie incorporating a botanical extract that mimicked the metallic aftertaste of food during chemo. He shared samples with hospitals and caregivers.\u003c/p>\n\u003cp>Greene has been flooded with orders for his ATE™ (Awareness Through Experience) biscuits. The cookies have since been used at symposiums for cancer dietitians and by multinational food corporation Danone, whose Nutricia research division announced a \u003ca href=\"http://%5Bhttps//www.nutriciaresearch.com/new-collaboration-to-challenge-taste-alterations-in-cancer-patients/\">partnership\u003c/a> with the HungerNDThirst Foundation in February 2018.\u003c/p>\n\u003cp>Danone isn't the only company to see big potential in the food-and-beverage market targeting chemo patients. Food industry publication \u003cem>Food Dive\u003c/em> \u003ca href=\"https://www.fooddive.com/news/czech-brewery-develops-alcohol-free-beer-for-breast-cancer-patients/523915/\">reports\u003c/a> that both Hormel Foods and Nestlé have launched product lines designed for this niche category, a sector reportedly \u003ca href=\"https://www.wsj.com/articles/nestle-develops-foods-to-treat-diseases-1460483711\">worth $15 billion\u003c/a>, according to \u003cem>The Wall Street Journal.\u003c/em>\u003c/p>\n\u003cp>While beverages tend to make up the majority of convenience foods geared toward cancer patients, Hormel Health Labs' Vital Cuisine line features palate-pleasers such as vegetarian stew and chicken and dumplings made with sensitive taste buds in mind.\u003c/p>\n\u003cp>Chef Ron DeSantis, who helped develop Hormel's recipes, drew on his experience cooking for his wife, a breast cancer survivor.\u003c/p>\n\u003cp>\"Bland things like rice and pasta worked well enough,\" he says, \"but I also discovered that butternut squash and legumes, white beans and chickpeas, paired with warming spices for an earthy flavor, were successful.\"\u003c/p>\n\u003cp>As he worked with Hormel food scientists to develop similar recipes for Vital Cuisine, DeSantis remained mindful of his wife's taste and texture preferences at the time of her treatment.\u003c/p>\n\u003cp>For example, he says algae protein gave the ready-to-serve meals a mouth feel that recalls a classical French roux while adding nutrients.\u003c/p>\n\u003cp>The company will continue to expand its Vital Cuisine offerings, currently available \u003ca href=\"http://www.homecarenutrition.com/vital-cuisine\">online\u003c/a> and in select retail stores in the U.S. Upcoming additions include a high-calorie, high-protein shake, a clear protein beverage, and even cookies.\u003c/p>\n\u003cp>Such developments give Greene hope. \"Having a company listen to patients' experience will hopefully stimulate the creation of improved products,\" he says. \"Until there is a real solution to the problem, if something can give you some sort of joy within that terrible period, that's a positive thing.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many oncology patients swear off alcohol during treatment, but in the Czech Republic, where beer is the national beverage, cancer patients undergoing chemotherapy have a new option.\u003c/p>\n\u003cp>The non-alcoholic Mamma Beer (\u003cem>mamma\u003c/em> is the Latin word for \"breast\") is meant to counteract \u003ca href=\"https://www.healthline.com/symptom/dysgeusia\">dysgeusia\u003c/a>, a palate-altering phenomena that is often a side effect of chemotherapy that makes food and drink taste bitter or bland. It is targeted to women undergoing chemotherapy for breast cancer, and is one of several new products coming onto the market specifically to address the changes in the way food tastes to cancer patients.\u003c/p>\n\u003cp>\"Chemotherapy in breast cancer patients often causes a loss in taste or a change of taste that leads to a lower intake of nutrients that patients need during their treatment,\" says Dr. Karolína Hovorková, an oncologist who has been distributing samples of Mamma Beer to her patients at Onkocentrum clinic in Prague since April.\u003c/p>\n\u003cp>Research from the Netherlands' Wageningen University confirms that \u003ca href=\"https://www.wur.nl/en/project/Changes-to-sense-of-taste-and-smell-in-cancer-patients.htm\">taste disturbance\u003c/a> in cancer patients can not only interfere with their overall nutritional status but may also affect treatment and recovery.\u003c/p>\n\u003cp>So in a country with an annual beer consumption of over 140 liters per capita, where a draft beer can cost less than a bottle of water in restaurants, it should come as no surprise that some doctors here see a drop of truth in the Czech proverb, \u003cem>Pivo je lék\u003c/em>: Beer is medicine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hovorková is one of them. She believes beer can boost vitamin intake, aid digestion, and stimulate the appetite and suggests a small amount to patients before and after treatment.\u003c/p>\n\u003cp>Science has yet to prove the actual health benefits of opening a cold one during chemo, but current research does support the idea that drinking beer in moderation can be good for your health. The brew has been shown to \u003ca href=\"https://pubs.acs.org/doi/abs/10.1021/jf204306z\">get the gastric juices flowing\u003c/a>, which can mean better digestion. Findings from the Francis Crick Institute in London show that alcohol \u003ca href=\"https://www.nature.com/articles/ncomms14014\">triggers\u003c/a> hunger-inducing neurons in mice.\u003c/p>\n\u003cp>But for Jana Drexlerová, enjoying beer, let alone many of her favorite foods, was out of the question when she underwent chemotherapy for breast cancer in 2011.\u003c/p>\n\u003cp>\"After chemotherapy, everything tasted like sand,\" says Drexlerová, who also suffered painful mouth lesions that prevented her from eating. \"When I finally got my appetite back, all I could eat was cold tomato soup, and even that was flavorless.\"\u003c/p>\n\u003cp>Drexlerová is now the CEO of nonprofit breast-cancer advocacy group \u003ca href=\"http://www.mammahelp.cz/\">Mamma HELP\u003c/a>, a counseling and support center. She's also the creative force behind Mamma Beer. Back in 1999, she and her team created a pink lager for a fundraiser. Then in early 2018, they revisited the idea, this time creating an alcohol-free beer fortified with potassium and vitamin B.\u003c/p>\n\u003cp>\"I wanted the beer to boost nutrition and improve health during treatment,\" says Drexlerová. \"It was also important for me to give these women back a sense of normalcy in their lives.\"\u003c/p>\n\u003cp>Žatec, a brewery in the hops-rich region of Ústí nad Labem, 40 miles north of Prague, is known for its organic and gluten-free beers. It produced an initial run of 400 fuchsia-labeled bottles of Mamma Beer. Brewers drew on Drexlerová's personal experience with dysgeusia to create the beer's flavor, adding apple juice to counter the metallic bitterness that is a common complaint among chemo patients.\u003c/p>\n\u003cp>The beer's distinct flavor — sweet and fruity, with a tangy finish that's halfway between a cider and a beer — has proven successful with Mamma HELP's clients.\u003c/p>\n\u003cp>One of them, Dr. Jarmila Vavřinová, an epidemiologist now on her fifth cycle of chemotherapy, says that she drank Mamma Beer when she had difficulty swallowing.\u003c/p>\n\u003cp>\"I would also recommend it to help with the nausea,\" she says, \"It worked really quickly for me.\" Vavřinová says she wishes more products existed for cancer patients facing appetite loss and illness during chemotherapy.\u003c/p>\n\u003cp>Mamma Beer debuted this past March at the Prague Beer Festival and has been distributed at oncology wards and pharmacies.\u003c/p>\n\u003cp>\"The response has been overwhelming,\" says Drexlerová.\"We've had an outpouring of calls and messages via social media.\" The organization hopes to eventually put its product on Czech supermarket shelves.\u003c/p>\n\u003cp>Helping cancer patients maintain quality of life through culinary pleasure is a mission that Mamma HELP shares with the Amsterdam-based \u003ca href=\"https://hungerndthirst.org/\">HungerNDThirst Foundation\u003c/a>, an organization focused on the management of dysgeusia through education, research, tastings and product development.\u003c/p>\n\u003cfigure id=\"attachment_129306\" class=\"wp-caption aligncenter\" style=\"max-width: 2030px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549.jpg\" alt=\"Robert Greene of the HungerNDThirst Foundation shows cancer caregivers his photographs of plates with metal parts to help them understand the flavors chemo patients may be tasting.\" width=\"2030\" height=\"1522\" class=\"size-full wp-image-129306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549.jpg 2030w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/photo_8-5a2518c84edd88782cce70a10b4a8e9915058549-520x390.jpg 520w\" sizes=\"(max-width: 2030px) 100vw, 2030px\">\u003cfigcaption class=\"wp-caption-text\">Robert Greene of the HungerNDThirst Foundation shows cancer caregivers his photographs of plates with metal parts to help them understand the flavors chemo patients may be tasting. \u003ccite>(Elizabeth Zahradnicek-Haas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Founder Robert Greene, a former oncology nurse, was diagnosed with colon cancer in 2012. Unable to indulge his cravings for comfort foods like cheesecake and ice cream during treatment, he says he lived on calorie-rich nutrition drinks and little else.\u003c/p>\n\u003cp>\"I remember those protein shakes tasting really terrible,\" says Greene.\u003c/p>\n\u003cp>For Greene, finding a way to mirror the sensation of \"eating iron and metal\" was the key to helping caregivers who have not experienced \"chemo mouth\" to understand what it feels like.\u003c/p>\n\u003cp>\"I started photographing screws and bolts on a plate next to a side of vegetables,\" he says. But people still didn't get it.\u003c/p>\n\u003cp>In 2017, Greene enlisted chef Christian Boomker to create a simple butter cookie incorporating a botanical extract that mimicked the metallic aftertaste of food during chemo. He shared samples with hospitals and caregivers.\u003c/p>\n\u003cp>Greene has been flooded with orders for his ATE™ (Awareness Through Experience) biscuits. The cookies have since been used at symposiums for cancer dietitians and by multinational food corporation Danone, whose Nutricia research division announced a \u003ca href=\"http://%5Bhttps//www.nutriciaresearch.com/new-collaboration-to-challenge-taste-alterations-in-cancer-patients/\">partnership\u003c/a> with the HungerNDThirst Foundation in February 2018.\u003c/p>\n\u003cp>Danone isn't the only company to see big potential in the food-and-beverage market targeting chemo patients. Food industry publication \u003cem>Food Dive\u003c/em> \u003ca href=\"https://www.fooddive.com/news/czech-brewery-develops-alcohol-free-beer-for-breast-cancer-patients/523915/\">reports\u003c/a> that both Hormel Foods and Nestlé have launched product lines designed for this niche category, a sector reportedly \u003ca href=\"https://www.wsj.com/articles/nestle-develops-foods-to-treat-diseases-1460483711\">worth $15 billion\u003c/a>, according to \u003cem>The Wall Street Journal.\u003c/em>\u003c/p>\n\u003cp>While beverages tend to make up the majority of convenience foods geared toward cancer patients, Hormel Health Labs' Vital Cuisine line features palate-pleasers such as vegetarian stew and chicken and dumplings made with sensitive taste buds in mind.\u003c/p>\n\u003cp>Chef Ron DeSantis, who helped develop Hormel's recipes, drew on his experience cooking for his wife, a breast cancer survivor.\u003c/p>\n\u003cp>\"Bland things like rice and pasta worked well enough,\" he says, \"but I also discovered that butternut squash and legumes, white beans and chickpeas, paired with warming spices for an earthy flavor, were successful.\"\u003c/p>\n\u003cp>As he worked with Hormel food scientists to develop similar recipes for Vital Cuisine, DeSantis remained mindful of his wife's taste and texture preferences at the time of her treatment.\u003c/p>\n\u003cp>For example, he says algae protein gave the ready-to-serve meals a mouth feel that recalls a classical French roux while adding nutrients.\u003c/p>\n\u003cp>The company will continue to expand its Vital Cuisine offerings, currently available \u003ca href=\"http://www.homecarenutrition.com/vital-cuisine\">online\u003c/a> and in select retail stores in the U.S. Upcoming additions include a high-calorie, high-protein shake, a clear protein beverage, and even cookies.\u003c/p>\n\u003cp>Such developments give Greene hope. \"Having a company listen to patients' experience will hopefully stimulate the creation of improved products,\" he says. \"Until there is a real solution to the problem, if something can give you some sort of joy within that terrible period, that's a positive thing.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Drinking Alcohol Can Raise Cancer Risk. How Much Is Too Much?",
"title": "Drinking Alcohol Can Raise Cancer Risk. How Much Is Too Much?",
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"content": "\u003cp>A little bit of alcohol has been shown to be protective of heart health. But how does drinking influence cancer risk?\u003c/p>\n\u003cp>A new study finds that light drinkers have the lowest combined risk of developing cancer and dying prematurely — even lower than people who don't drink at all. But here's the rub: In this study, \"light\" drinking is defined as one to five drinks per week.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/06/20180619_atc_drinking_alcohol_can_raise_cancer_risk_how_much_is_too_much.mp3\u003c/p>\n\u003cp>\"It seems to reassure light drinkers,\" says study co-author \u003ca href=\"https://pure.qub.ac.uk/portal/en/persons/andrew-kunzmann(ded9b936-b41a-479c-aea9-1237615a8f73).html\">Andrew Kunzmann\u003c/a>, a researcher at Queen's University Belfast.\u003c/p>\n\u003cp>Researchers studied about 100,000 adults who lived in cities across the U.S., including Birmingham, Ala.; Boulder, Colo.; Los Angeles; and Pittsburgh. The participants were in their mid-50s to early 70s when the study began, and they each completed a survey about their alcohol consumption. Researchers tracked their health for about nine years, and they found that the more a person drank, the higher their risk of getting cancer and dying.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We definitely think [the findings] give a bigger picture of what's going on,\" Kunzmann says. For this study, he collaborated with researchers at the National Cancer Institute in the U.S. The \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002585\">study is published\u003c/a> in the scientific journal \u003cem>PLOS Medicine.\u003c/em>\u003c/p>\n\u003cp>The study adds to the evidence that cancer risk may rise when people drink more than one drink per day, but the increase is modest. Moderate drinkers in the study had about a 10 percent increased risk of getting cancer.\u003c/p>\n\u003cp>Not surprisingly, the study finds that heavy drinkers are most at risk. For instance, men who drank three or more drinks per day were three to four times more likely to develop cancer of the esophagus and liver cancer. Other alcohol-related cancers include colorectal cancer and breast cancer in women.\u003c/p>\n\u003cp>\"This study reinforces [the evidence] that people who drink a lot have higher rates of cancer and higher rates of dying from those cancers,\" says \u003ca href=\"https://www.uwhealth.org/findadoctor/profile/noelle-k-loconte-md/6732\">Noelle LoConte\u003c/a>, an oncologist and associate professor at the University of Wisconsin. She was not involved in the study, but NPR asked her to review the evidence.\u003c/p>\n\u003cp>The study comes at a time when the American Society of Clinical Oncology, a group of cancer doctors, is trying to spread awareness about the risks of excessive alcohol consumption. LoConte is the lead author of the group's \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/JCO.2017.76.1155\">recent statement\u003c/a> calling for policies aimed at reducing alcohol consumption.\u003c/p>\n\u003cp>\"We're not proponents of complete abstinence. There probably is an amount of drinking that's OK,\" LoConte says. \"But from a cancer-prevention standpoint, drinking the least amount of alcohol possible would be the best strategy.\"\u003c/p>\n\u003cp>Many studies have pointed to the risks of excessive drinking, yet \"we do not think that most Americans are aware of the link between alcohol and cancer,\" LoConte says.\u003c/p>\n\u003cp>Most people know that too much sun exposure increases the risk of skin cancer and that smoking increases the risk of lung cancer. But a survey done by ASCO last year found that 7 in 10 adults did not recognize drinking alcohol as a risk factor for cancer.\u003c/p>\n\u003cp>When it comes to the lifestyle factors and habits that people can control — or change — to reduce their risk of disease, alcohol is pretty high up on the list. \"Alcohol is estimated to be the third-largest modifiable risk factor for cancer,\" says \u003ca href=\"https://www.cancer.org/research/acs-researchers/susan-gapstur-bio.html\">Susan Gapstur\u003c/a>, an epidemiologist with the American Cancer Society.\u003c/p>\n\u003cp>About 19 percent of cancers are linked to smoking, 8 percent are linked to obesity or excess body weight — and about 5 percent are linked to alcohol.\u003c/p>\n\u003cp>Alcohol is also estimated to be the third-largest contributor to overall cancer deaths in both men and women, Gapstur says. \"Strikingly, alcohol is estimated to account for 39,060 breast cancers [in the U.S.] per year in women,\" she says.\u003c/p>\n\u003cp>One step toward cutting back is to be more aware — and more realistic — about how much you drink. \"The first thing we need to talk about is: What is a drink?\" says LoConte.\u003c/p>\n\u003cp>A drink is a single shot of liquor, 5 ounces of wine or 12 ounces of beer. It's easy to consume more than you realize. Some mixed drinks contain multiple shots of liquor, and some craft beers have higher concentrations of alcohol.\u003c/p>\n\u003cp>Current guidelines recommend that women consume no more than one drink per day, and men consume no more than two drinks per day.\u003c/p>\n\u003cp>But LoConte says this may turn out to be too much. \"I think this study, as I reviewed it, looked like a safer amount would be one drink a day for everybody, regardless of gender,\" LoConte says.\u003c/p>\n\u003cp>At least that's what the study suggests. More research is underway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It seems to reassure light drinkers,\" says study co-author \u003ca href=\"https://pure.qub.ac.uk/portal/en/persons/andrew-kunzmann(ded9b936-b41a-479c-aea9-1237615a8f73).html\">Andrew Kunzmann\u003c/a>, a researcher at Queen's University Belfast.\u003c/p>\n\u003cp>Researchers studied about 100,000 adults who lived in cities across the U.S., including Birmingham, Ala.; Boulder, Colo.; Los Angeles; and Pittsburgh. The participants were in their mid-50s to early 70s when the study began, and they each completed a survey about their alcohol consumption. Researchers tracked their health for about nine years, and they found that the more a person drank, the higher their risk of getting cancer and dying.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We definitely think [the findings] give a bigger picture of what's going on,\" Kunzmann says. For this study, he collaborated with researchers at the National Cancer Institute in the U.S. The \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002585\">study is published\u003c/a> in the scientific journal \u003cem>PLOS Medicine.\u003c/em>\u003c/p>\n\u003cp>The study adds to the evidence that cancer risk may rise when people drink more than one drink per day, but the increase is modest. Moderate drinkers in the study had about a 10 percent increased risk of getting cancer.\u003c/p>\n\u003cp>Not surprisingly, the study finds that heavy drinkers are most at risk. For instance, men who drank three or more drinks per day were three to four times more likely to develop cancer of the esophagus and liver cancer. Other alcohol-related cancers include colorectal cancer and breast cancer in women.\u003c/p>\n\u003cp>\"This study reinforces [the evidence] that people who drink a lot have higher rates of cancer and higher rates of dying from those cancers,\" says \u003ca href=\"https://www.uwhealth.org/findadoctor/profile/noelle-k-loconte-md/6732\">Noelle LoConte\u003c/a>, an oncologist and associate professor at the University of Wisconsin. She was not involved in the study, but NPR asked her to review the evidence.\u003c/p>\n\u003cp>The study comes at a time when the American Society of Clinical Oncology, a group of cancer doctors, is trying to spread awareness about the risks of excessive alcohol consumption. LoConte is the lead author of the group's \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/JCO.2017.76.1155\">recent statement\u003c/a> calling for policies aimed at reducing alcohol consumption.\u003c/p>\n\u003cp>\"We're not proponents of complete abstinence. There probably is an amount of drinking that's OK,\" LoConte says. \"But from a cancer-prevention standpoint, drinking the least amount of alcohol possible would be the best strategy.\"\u003c/p>\n\u003cp>Many studies have pointed to the risks of excessive drinking, yet \"we do not think that most Americans are aware of the link between alcohol and cancer,\" LoConte says.\u003c/p>\n\u003cp>Most people know that too much sun exposure increases the risk of skin cancer and that smoking increases the risk of lung cancer. But a survey done by ASCO last year found that 7 in 10 adults did not recognize drinking alcohol as a risk factor for cancer.\u003c/p>\n\u003cp>When it comes to the lifestyle factors and habits that people can control — or change — to reduce their risk of disease, alcohol is pretty high up on the list. \"Alcohol is estimated to be the third-largest modifiable risk factor for cancer,\" says \u003ca href=\"https://www.cancer.org/research/acs-researchers/susan-gapstur-bio.html\">Susan Gapstur\u003c/a>, an epidemiologist with the American Cancer Society.\u003c/p>\n\u003cp>About 19 percent of cancers are linked to smoking, 8 percent are linked to obesity or excess body weight — and about 5 percent are linked to alcohol.\u003c/p>\n\u003cp>Alcohol is also estimated to be the third-largest contributor to overall cancer deaths in both men and women, Gapstur says. \"Strikingly, alcohol is estimated to account for 39,060 breast cancers [in the U.S.] per year in women,\" she says.\u003c/p>\n\u003cp>One step toward cutting back is to be more aware — and more realistic — about how much you drink. \"The first thing we need to talk about is: What is a drink?\" says LoConte.\u003c/p>\n\u003cp>A drink is a single shot of liquor, 5 ounces of wine or 12 ounces of beer. It's easy to consume more than you realize. Some mixed drinks contain multiple shots of liquor, and some craft beers have higher concentrations of alcohol.\u003c/p>\n\u003cp>Current guidelines recommend that women consume no more than one drink per day, and men consume no more than two drinks per day.\u003c/p>\n\u003cp>But LoConte says this may turn out to be too much. \"I think this study, as I reviewed it, looked like a safer amount would be one drink a day for everybody, regardless of gender,\" LoConte says.\u003c/p>\n\u003cp>At least that's what the study suggests. More research is underway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Guide: Take a Deep Dive into 6 New Bay Area Restaurants",
"title": "Guide: Take a Deep Dive into 6 New Bay Area Restaurants",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>Recently, there's been an amazing number of new restaurants springing up in the Bay Area. To celebrate the season we visited five spots in San Francisco and one in Berkeley to explore the food, drink, and story behind these culinary destinations. The intention of these deep dives is to give you a visual and informational taste of what these restaurants have to offer. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_126231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1998-new.jpg\" alt=\"Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza\u003c/a>\u003cbr>\nFour years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.\u003c/p>\n\u003cfigure id=\"attachment_127503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3885-new.jpg\" alt=\"Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">Buzzy Valencia Street Gets a Swinging 60s Addition With The Beehive’s Debut\u003c/a>\u003cbr>\nThe Beehive is a groovy trip back to the 60s in the Mission’s former Range location.\u003c/p>\n\u003cfigure id=\"attachment_127147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8117-2-new.jpg\" alt=\"Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron at Sorrel\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel's Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">Pop-up to Permanent — Sorrel Hits Prime Time With a Full-Time Presidio Heights Home\u003c/a>\u003cbr>\nAfter four years of temporary homes, one of SF’s most beloved pop-ups has found a permanent home for its distinct seasonal California cooking with Italian influences.\u003c/p>\n\u003cfigure id=\"attachment_126992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2661-new.jpg\" alt=\"Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes\u003c/a>\u003cbr>\nWith Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.\u003c/p>\n\u003cfigure id=\"attachment_126786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7732-new.jpg\" alt=\"Avery exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avery exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery Opens on Fillmore as SF’s Next Elaborate Tasting Menu Destination\u003c/a>\u003cbr>\nSan Francisco’s latest tasting menu experience opens on Fillmore from a talented and artistic alum of Saison, Atelier Crenn and Benu.\u003c/p>\n\u003cfigure id=\"attachment_127803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0104-new.jpg\" alt=\"School Night bar\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">School Night bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar\u003c/a>\u003cbr>\nWith a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an intriguing private event space and weeknights-only bar hybrid experiment in the Dogpatch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Recently, there's been an amazing number of new restaurants springing up in the Bay Area. To celebrate the season we visited five spots in San Francisco and one in Berkeley to explore the food, drink, and story behind these culinary destinations. The intention of these deep dives is to give you a visual and informational taste of what these restaurants have to offer. Enjoy!\u003c/p>\n\u003cfigure id=\"attachment_126231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1998-new.jpg\" alt=\"Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1998-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef/Co-Owner David Nayfeld holding Marinara, Anchovy, Arugula Pizze at Che Fico \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza\u003c/a>\u003cbr>\nFour years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.\u003c/p>\n\u003cfigure id=\"attachment_127503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3885-new.jpg\" alt=\"Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3885-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi showcases The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127454/buzzy-valencia-street-gets-a-swinging-60s-addition-with-the-beehives-debut\">Buzzy Valencia Street Gets a Swinging 60s Addition With The Beehive’s Debut\u003c/a>\u003cbr>\nThe Beehive is a groovy trip back to the 60s in the Mission’s former Range location.\u003c/p>\n\u003cfigure id=\"attachment_127147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8117-2-new.jpg\" alt=\"Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron at Sorrel\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8117-2-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel's Striped Bass with artichoke, cauliflower, sultana, wild ramps, saffron \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127083/pop-up-to-permanent-sorrel-hits-prime-time-with-a-full-time-presidio-heights-home\">Pop-up to Permanent — Sorrel Hits Prime Time With a Full-Time Presidio Heights Home\u003c/a>\u003cbr>\nAfter four years of temporary homes, one of SF’s most beloved pop-ups has found a permanent home for its distinct seasonal California cooking with Italian influences.\u003c/p>\n\u003cfigure id=\"attachment_126992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2661-new.jpg\" alt=\"Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2661-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Henry's CheeseBoy on a Tartine sweet potato bun with herbed fries \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">Berkeley Classic Henry’s Scores a Touchdown with New Team’s Menu and Design Changes\u003c/a>\u003cbr>\nWith Chris Kronner’s exciting small plates and irresistible burgers, plus Tartine bread and cocktails from an industry star, Berkeley’s venerable pub is now a major destination beyond tailgates and happy hour.\u003c/p>\n\u003cfigure id=\"attachment_126786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_7732-new.jpg\" alt=\"Avery exterior\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-126786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_7732-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avery exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery Opens on Fillmore as SF’s Next Elaborate Tasting Menu Destination\u003c/a>\u003cbr>\nSan Francisco’s latest tasting menu experience opens on Fillmore from a talented and artistic alum of Saison, Atelier Crenn and Benu.\u003c/p>\n\u003cfigure id=\"attachment_127803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_0104-new.jpg\" alt=\"School Night bar\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_0104-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">School Night bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/bayareabites/127643/homework-means-celebrating-on-school-nights-with-the-dogpatchs-new-weeknights-only-bar\">Homework Means Celebrating on School Nights With the Dogpatch’s New Weeknights-Only Bar\u003c/a>\u003cbr>\nWith a menu designed by Traci Des Jardins and cocktails from Enrique Sanchez, School Night is an intriguing private event space and weeknights-only bar hybrid experiment in the Dogpatch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "GMO Yeast Mimics Flavors Of Hops, But Will Craft Brewers Bite?",
"title": "GMO Yeast Mimics Flavors Of Hops, But Will Craft Brewers Bite?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Brewing beer, it is often said, is both an art and a science. New research, however, has some in the beer industry concerned that the science of brewing could be advancing too far.\u003c/p>\n\u003cp>A team of beer-brewing chemists and geneticists in California has created a genetically modified yeast that produces hoppy aromas and flavors without any interaction with the fragrant blossoms themselves. In other words, they've developed a way to make beer hoppy without using hops.\u003c/p>\n\u003cp>Brewer \u003ca href=\"https://www.firestonebeer.com/brewery/about-us.php\">Matthew Brynildson\u003c/a> feels the \u003ca href=\"https://www.nature.com/articles/s41467-018-03293-x\">research\u003c/a>, which was published March 20 in the journal \u003cem>Nature Communications\u003c/em>, opens doors that he would just as well see remain closed.\u003c/p>\n\u003cp>\"Craft brewing has always been a GMO-free art form — it was just assumed that we would never cross that line,\" says Brynildson, who has made beer at Firestone Walker Brewing Co. in central California for 17 years. \"If we allow in GMO yeast, well, I could think of a hundred more things that I do or don't want my yeast to do.\"\u003c/p>\n\u003cp>Brynildson says he would rather the industry continue developing new yeast strains through the traditional means of selecting and isolating them \"rather than asking a scientist to make one for us.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But some scientists are excited about the prospects for incorporating engineered yeast into the process of brewing.\u003c/p>\n\u003cp>Biochemist and hobbyist home brewer \u003ca href=\"https://www.researchgate.net/profile/Charles_Denby\">Charles Denby\u003c/a> of the University of California, Berkeley, led the modified yeast project. He and his colleagues spliced DNA from mint and basil plants into the genes of brewing yeast. The primary job of yeast in making beer is to turn sugar into alcohol. However, in the process of fermentation, different yeast strains also create a wide range of flavors and aromas. As it turned out, the engineered yeast strain consistently created the grapefruit-like flavors typical of the Cascade hop, a highly valued variety widely grown in Washington, Oregon, and Idaho.\u003c/p>\n\u003cp>In fact, test batches of the beer — a classic \u003ca href=\"https://www.homebrewersassociation.org/homebrew-recipes/?style=american-ale\">American ale\u003c/a> made using the genetically engineered yeast — tasted hoppier than the control beer during a blind tasting performed at Lagunitas Brewing Company in Petaluma, Calif.\u003c/p>\n\u003cp>\"Beers produced using these strains are perceived as hoppier than traditionally hopped beers by a sensory panel in a double-blind tasting,\" the scientists say in their paper.\u003c/p>\n\u003cp>Denby, who spoke with The Salt via email, says he hopes the new yeast strain and perhaps others like it will eventually allow brewers to make better beer more consistently, and with less impact to the environment. Growing hops, after all, requires a lot of water and a great deal of space. The hops are also expensive to buy, and as consumer preferences lean increasingly toward hoppy beers, many hop varieties have become hard for brewers to find.\u003c/p>\n\u003cp>Moreover, the flavor profiles and bitterness levels in a given variety of hops can vary from year to year, which creates a challenge for recipe-oriented brewers hoping to replicate beers from batch to batch. For these reasons, a yeast that biosynthesizes the aromas of hops could be a boon to both the environment and brewers, the researchers conclude.\u003c/p>\n\u003cp>Brynildson is skeptical. He says he recognizes the environmental pressures of growing hops — especially the water demands — but he isn't convinced of the need to relieve the land of agricultural impacts.\u003c/p>\n\u003cp>\"If someone said they had a yeast that made wine flavors, and then winemakers didn't have to use grapes anymore, that would be absurd,\" Brynildson says.\u003c/p>\n\u003cp>The craft beer industry is known as an incubator of creativity and innovation. However, even brewer Sam Calagione, whose use of unusual ingredients like masticated corn and live lobsters in his beers has made \u003ca href=\"https://www.dogfish.com/brewery\">Dogfish Head Craft Brewery\u003c/a> in Delaware one of the most successful beer producers in the country, is concerned about how genetic engineering might change the art of making beer.\u003c/p>\n\u003cp>\"What does it mean for brewing if you can just buy the science to make whatever you want?\" he says. \"I'm all for innovation, but we're going to tread very slowly in this direction.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://drinkdrakes.com/the-brewery/the-people/\">John Gillooly\u003c/a> is ready to make beer. He's the brewmaster at Drake's Brewing Co. in San Leandro, Calif., – just a few miles from Denby's lab. Gillooly says his brewery is already in discussions about using the new yeast with the scientists. His plan is to make an IPA without the Cascade hops that would otherwise be needed for their aromatic properties and offer it on tap to brewery customers. He promises to clearly label the beer as one made with a genetically modified organism.\u003c/p>\n\u003cp>In the longer term, Gillooly thinks the new yeast, if it becomes commercially available, will merely be used to complement existing brewing ingredients and practices.\u003c/p>\n\u003cp>\"I don't see this ever replacing hops,\" he says. \"My sense is we'll be coloring in with the hop flowers.\"\u003c/p>\n\u003cp>But Brynildson says seeing a genetically modified yeast become commercially available would make him uneasy, mainly because it would open a door into a new paradigm where the many challenges that brewers have traditionally faced in making good beer could be overcome through bioengineering.\u003c/p>\n\u003cp>\"The next thing you know, we might be making beer with water, a drum of the cheapest sugar source you can find, and yeast that makes all the flavors that we used to get from barley and hops. That just wouldn't be fun anymore.\"\u003c/p>\n\u003cp>Denby, who says he hopes to create more flavor-producing yeast strains, says he isn't worried that genetic modification will negatively impact the industry.\u003c/p>\n\u003cp>\"Our goal is to help brewers create beers that achieve similar flavors and profiles as you can get from conventionally grown hops while reducing the environmental impact of brewing beer,\" he says. \"If anything, this adds to craft brewing. This is another tool brewers can use to make beer.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Some beer-brewing scientists have developed a genetically modified yeast that produces the same hoppy aromas and flavors beer drinkers like, without the hops. But some craft brewers are skeptical.",
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"description": "Some beer-brewing scientists have developed a genetically modified yeast that produces the same hoppy aromas and flavors beer drinkers like, without the hops. But some craft brewers are skeptical.",
"title": "GMO Yeast Mimics Flavors Of Hops, But Will Craft Brewers Bite? | KQED",
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"headline": "GMO Yeast Mimics Flavors Of Hops, But Will Craft Brewers Bite?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Brewing beer, it is often said, is both an art and a science. New research, however, has some in the beer industry concerned that the science of brewing could be advancing too far.\u003c/p>\n\u003cp>A team of beer-brewing chemists and geneticists in California has created a genetically modified yeast that produces hoppy aromas and flavors without any interaction with the fragrant blossoms themselves. In other words, they've developed a way to make beer hoppy without using hops.\u003c/p>\n\u003cp>Brewer \u003ca href=\"https://www.firestonebeer.com/brewery/about-us.php\">Matthew Brynildson\u003c/a> feels the \u003ca href=\"https://www.nature.com/articles/s41467-018-03293-x\">research\u003c/a>, which was published March 20 in the journal \u003cem>Nature Communications\u003c/em>, opens doors that he would just as well see remain closed.\u003c/p>\n\u003cp>\"Craft brewing has always been a GMO-free art form — it was just assumed that we would never cross that line,\" says Brynildson, who has made beer at Firestone Walker Brewing Co. in central California for 17 years. \"If we allow in GMO yeast, well, I could think of a hundred more things that I do or don't want my yeast to do.\"\u003c/p>\n\u003cp>Brynildson says he would rather the industry continue developing new yeast strains through the traditional means of selecting and isolating them \"rather than asking a scientist to make one for us.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But some scientists are excited about the prospects for incorporating engineered yeast into the process of brewing.\u003c/p>\n\u003cp>Biochemist and hobbyist home brewer \u003ca href=\"https://www.researchgate.net/profile/Charles_Denby\">Charles Denby\u003c/a> of the University of California, Berkeley, led the modified yeast project. He and his colleagues spliced DNA from mint and basil plants into the genes of brewing yeast. The primary job of yeast in making beer is to turn sugar into alcohol. However, in the process of fermentation, different yeast strains also create a wide range of flavors and aromas. As it turned out, the engineered yeast strain consistently created the grapefruit-like flavors typical of the Cascade hop, a highly valued variety widely grown in Washington, Oregon, and Idaho.\u003c/p>\n\u003cp>In fact, test batches of the beer — a classic \u003ca href=\"https://www.homebrewersassociation.org/homebrew-recipes/?style=american-ale\">American ale\u003c/a> made using the genetically engineered yeast — tasted hoppier than the control beer during a blind tasting performed at Lagunitas Brewing Company in Petaluma, Calif.\u003c/p>\n\u003cp>\"Beers produced using these strains are perceived as hoppier than traditionally hopped beers by a sensory panel in a double-blind tasting,\" the scientists say in their paper.\u003c/p>\n\u003cp>Denby, who spoke with The Salt via email, says he hopes the new yeast strain and perhaps others like it will eventually allow brewers to make better beer more consistently, and with less impact to the environment. Growing hops, after all, requires a lot of water and a great deal of space. The hops are also expensive to buy, and as consumer preferences lean increasingly toward hoppy beers, many hop varieties have become hard for brewers to find.\u003c/p>\n\u003cp>Moreover, the flavor profiles and bitterness levels in a given variety of hops can vary from year to year, which creates a challenge for recipe-oriented brewers hoping to replicate beers from batch to batch. For these reasons, a yeast that biosynthesizes the aromas of hops could be a boon to both the environment and brewers, the researchers conclude.\u003c/p>\n\u003cp>Brynildson is skeptical. He says he recognizes the environmental pressures of growing hops — especially the water demands — but he isn't convinced of the need to relieve the land of agricultural impacts.\u003c/p>\n\u003cp>\"If someone said they had a yeast that made wine flavors, and then winemakers didn't have to use grapes anymore, that would be absurd,\" Brynildson says.\u003c/p>\n\u003cp>The craft beer industry is known as an incubator of creativity and innovation. However, even brewer Sam Calagione, whose use of unusual ingredients like masticated corn and live lobsters in his beers has made \u003ca href=\"https://www.dogfish.com/brewery\">Dogfish Head Craft Brewery\u003c/a> in Delaware one of the most successful beer producers in the country, is concerned about how genetic engineering might change the art of making beer.\u003c/p>\n\u003cp>\"What does it mean for brewing if you can just buy the science to make whatever you want?\" he says. \"I'm all for innovation, but we're going to tread very slowly in this direction.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://drinkdrakes.com/the-brewery/the-people/\">John Gillooly\u003c/a> is ready to make beer. He's the brewmaster at Drake's Brewing Co. in San Leandro, Calif., – just a few miles from Denby's lab. Gillooly says his brewery is already in discussions about using the new yeast with the scientists. His plan is to make an IPA without the Cascade hops that would otherwise be needed for their aromatic properties and offer it on tap to brewery customers. He promises to clearly label the beer as one made with a genetically modified organism.\u003c/p>\n\u003cp>In the longer term, Gillooly thinks the new yeast, if it becomes commercially available, will merely be used to complement existing brewing ingredients and practices.\u003c/p>\n\u003cp>\"I don't see this ever replacing hops,\" he says. \"My sense is we'll be coloring in with the hop flowers.\"\u003c/p>\n\u003cp>But Brynildson says seeing a genetically modified yeast become commercially available would make him uneasy, mainly because it would open a door into a new paradigm where the many challenges that brewers have traditionally faced in making good beer could be overcome through bioengineering.\u003c/p>\n\u003cp>\"The next thing you know, we might be making beer with water, a drum of the cheapest sugar source you can find, and yeast that makes all the flavors that we used to get from barley and hops. That just wouldn't be fun anymore.\"\u003c/p>\n\u003cp>Denby, who says he hopes to create more flavor-producing yeast strains, says he isn't worried that genetic modification will negatively impact the industry.\u003c/p>\n\u003cp>\"Our goal is to help brewers create beers that achieve similar flavors and profiles as you can get from conventionally grown hops while reducing the environmental impact of brewing beer,\" he says. \"If anything, this adds to craft brewing. This is another tool brewers can use to make beer.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>If you're picking up a glass of Guinness this St. Patrick's Day, savor it while pondering this story from 1917, when Ireland's famous stout was cause for true celebration: It saved lives.\u003c/p>\n\u003cp>The strange tale takes place in the Irish Sea toward the end of World War I. Besides the traditional dangers of crossing this busy body of water in a small craft, the years 1914 to 1918 featured the additional danger of German submarines, which targeted all enemy vessels (not just military ones) and sunk many.\u003c/p>\n\u003cp>This was the challenge that Guinness steamships, with cargo full of stout, faced every day crossing the Irish Sea from Dublin to their destination, Liverpool, in the northwest of the United Kingdom. The trip was about 135 miles and took most of a day, depending on the weather.\u003c/p>\n\u003cp>The W.M. Barkley was the pride of the Guinness fleet. Guinness bought it from Belfast shipbuilder John Kelly & Sons in 1913, just a year before the war erupted. Then, because of the conflict, the ship was requisitioned by the British Admiralty for the war effort. (Ireland was still part of the U.K. at this time, so it was a legal act of government.) By 1917, the ship was deemed unsuitable for its wartime mission and returned to Guinness for commercial use.\u003c/p>\n\u003cp>On Oct. 12, 1917, the Barkley set off from Dublin on its fateful trip to Liverpool, with its cargo of stout and a crew of 13. Nearly three hours into its journey, disaster struck: A torpedo from the German UC-75 submarine hit the ship and split it in two.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The crew, shocked and jolted, went scurrying for a lifeboat. As the story goes, the ship's cook, Thomas McGlue, had been making a cup of tea when the impact of the torpedo tossed the hot water, scalding his arm. By the time he got to the lifeboat, the sun had set and the ship was sinking.\u003c/p>\n\u003cp>\"The Barkley was doing her best to go down, but the [beer] barrels were fighting their way up through the hatches, and that kept us afloat a bit longer,\" McGlue told the \u003ca href=\"http://www.irishships.com/guinness_boats.html#THE%20SINKING%20OF%20THE%20S.S.W.M.BARKLEY\">Guinness HARP magazine\u003c/a> in 1964. \"In fact, it's the reason any of us got out of there.\"\u003c/p>\n\u003cp>The floating barrels of stout in the cargo hold made it possible for eight of the 13 souls aboard to escape into the night on a lifeboat.\u003c/p>\n\u003cp>Now — away from the sinking ship — the surviving crew was questioned by the captain of the German submarine about the sunken boat's identity. The German captain checked the Barkley off his \"hit list\" and bid the sunken ship's crew good night, pointing them in the general direction of the Irish coast.\u003c/p>\n\u003cp>After rowing awhile, they set down the life boat's anchor and shouted all night for rescue. Around five o'clock the next morning, they were rescued by a passing ship and ferried back to Dublin.\u003c/p>\n\u003cp>Torpedo attacks in the Irish Sea were so frequent at the time that when the crew went to report their ordeal to government officials at the Custom House, they waited three hours to be interviewed. Eventually, they gave up waiting and went to the Guinness brewery instead.\u003c/p>\n\u003cp>There, the superintendent gave them a swig of brandy — even Guinness employees recognize that some situations merit stronger stuff — and sent them home.\u003c/p>\n\u003cp>The remains of the \u003ca href=\"http://www.infomar.ie/data/Shipwrecks/Box50/pdfs/WMBarkley_Final.pdf\">W.M. Barkley\u003c/a> now rest on the seafloor about 16 miles east of Dublin Port, at a depth of about 180 feet. Broken in two, they show little evidence of the deadly drama that unfolded on that October night in 1917.\u003c/p>\n\u003cp>The stout barrels held in its cargo washed up on local shores for weeks after the ship sank. Those barrels were the unexpected heroes in a drama that genuinely allowed the survivors to state, with a straight face, that, yes, Guinness had actually saved their lives.\u003c/p>\n\u003cp>\u003cem>This \u003c/em>\u003ca href=\"http://www.wbur.org/cognoscenti/2018/03/16/st-patricks-day-peter-moloney\">\u003cem>story first appeared\u003c/em>\u003c/a>\u003cem> in Cognoscenti, member station WBUR's ideas and opinion page.\u003c/em>\u003c/p>\n\u003cp>\u003cem>A native of Ireland, Peter Moloney teaches globalization at Boston College. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The crew, shocked and jolted, went scurrying for a lifeboat. As the story goes, the ship's cook, Thomas McGlue, had been making a cup of tea when the impact of the torpedo tossed the hot water, scalding his arm. By the time he got to the lifeboat, the sun had set and the ship was sinking.\u003c/p>\n\u003cp>\"The Barkley was doing her best to go down, but the [beer] barrels were fighting their way up through the hatches, and that kept us afloat a bit longer,\" McGlue told the \u003ca href=\"http://www.irishships.com/guinness_boats.html#THE%20SINKING%20OF%20THE%20S.S.W.M.BARKLEY\">Guinness HARP magazine\u003c/a> in 1964. \"In fact, it's the reason any of us got out of there.\"\u003c/p>\n\u003cp>The floating barrels of stout in the cargo hold made it possible for eight of the 13 souls aboard to escape into the night on a lifeboat.\u003c/p>\n\u003cp>Now — away from the sinking ship — the surviving crew was questioned by the captain of the German submarine about the sunken boat's identity. The German captain checked the Barkley off his \"hit list\" and bid the sunken ship's crew good night, pointing them in the general direction of the Irish coast.\u003c/p>\n\u003cp>After rowing awhile, they set down the life boat's anchor and shouted all night for rescue. Around five o'clock the next morning, they were rescued by a passing ship and ferried back to Dublin.\u003c/p>\n\u003cp>Torpedo attacks in the Irish Sea were so frequent at the time that when the crew went to report their ordeal to government officials at the Custom House, they waited three hours to be interviewed. Eventually, they gave up waiting and went to the Guinness brewery instead.\u003c/p>\n\u003cp>There, the superintendent gave them a swig of brandy — even Guinness employees recognize that some situations merit stronger stuff — and sent them home.\u003c/p>\n\u003cp>The remains of the \u003ca href=\"http://www.infomar.ie/data/Shipwrecks/Box50/pdfs/WMBarkley_Final.pdf\">W.M. Barkley\u003c/a> now rest on the seafloor about 16 miles east of Dublin Port, at a depth of about 180 feet. Broken in two, they show little evidence of the deadly drama that unfolded on that October night in 1917.\u003c/p>\n\u003cp>The stout barrels held in its cargo washed up on local shores for weeks after the ship sank. Those barrels were the unexpected heroes in a drama that genuinely allowed the survivors to state, with a straight face, that, yes, Guinness had actually saved their lives.\u003c/p>\n\u003cp>\u003cem>This \u003c/em>\u003ca href=\"http://www.wbur.org/cognoscenti/2018/03/16/st-patricks-day-peter-moloney\">\u003cem>story first appeared\u003c/em>\u003c/a>\u003cem> in Cognoscenti, member station WBUR's ideas and opinion page.\u003c/em>\u003c/p>\n\u003cp>\u003cem>A native of Ireland, Peter Moloney teaches globalization at Boston College. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.wbur.org\">WBUR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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},
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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},
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
"link": "/californiareport",
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"order": 10
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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},
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"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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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"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.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"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?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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