window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_74258": {
"type": "attachments",
"id": "bayareabites_74258",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74258",
"found": true
},
"parent": 74243,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/newmorningfarm640.jpg",
"width": 640,
"height": 359
}
},
"publishDate": 1385165405,
"modified": 1385165405,
"caption": null,
"description": null,
"title": "newmorningfarm640",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_73809": {
"type": "attachments",
"id": "bayareabites_73809",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "73809",
"found": true
},
"parent": 73805,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/bitcoin.jpg",
"width": 624,
"height": 467
}
},
"publishDate": 1384277219,
"modified": 1384277219,
"caption": "Economists say small business owners — especially farmers dealing in high volume and low profit margins — are more likely to accept a volatile currency like bitcoin than bigger businesses. Photo: Allen Sheffield/Flickr",
"description": null,
"title": "bitcoin",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_73736": {
"type": "attachments",
"id": "bayareabites_73736",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "73736",
"found": true
},
"parent": 73515,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/localmissionmarket-640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1383952781,
"modified": 1383952781,
"caption": null,
"description": null,
"title": "localmissionmarket-640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_73465": {
"type": "attachments",
"id": "bayareabites_73465",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "73465",
"found": true
},
"parent": 73457,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/RS6565_cal-date-exhibit-640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1383700641,
"modified": 1383700641,
"caption": null,
"description": null,
"title": "RS6565_cal-date-exhibit-640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_72822": {
"type": "attachments",
"id": "bayareabites_72822",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "72822",
"found": true
},
"parent": 72817,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/10/chickens.jpg",
"width": 624,
"height": 468
}
},
"publishDate": 1382635176,
"modified": 1382635176,
"caption": "Chickens in a mechanized hatchery in Monroe County, Ala. Photo: Buyenlarge/Getty Images",
"description": null,
"title": "chickens",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_72491": {
"type": "attachments",
"id": "bayareabites_72491",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "72491",
"found": true
},
"parent": 72218,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/10/2013_MSFheritageTurkeys_Pasture640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1382148730,
"modified": 1382148730,
"caption": null,
"description": null,
"title": "2013_MSFheritageTurkeys_Pasture640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_72089": {
"type": "attachments",
"id": "bayareabites_72089",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "72089",
"found": true
},
"parent": 71880,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/10/fall-grape-harvest640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1381526036,
"modified": 1381526036,
"caption": null,
"description": null,
"title": "fall-grape-harvest640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_71916": {
"type": "attachments",
"id": "bayareabites_71916",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "71916",
"found": true
},
"parent": 71909,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/10/apple-riverbelle-sm.jpg",
"width": 624,
"height": 350
}
},
"publishDate": 1381349601,
"modified": 1381349601,
"caption": null,
"description": null,
"title": "apple-riverbelle-sm",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_71730": {
"type": "attachments",
"id": "bayareabites_71730",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "71730",
"found": true
},
"parent": 71721,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/10/pears-sm.jpg",
"width": 624,
"height": 467
}
},
"publishDate": 1381169209,
"modified": 1381169209,
"caption": null,
"description": "Some of this season's Comice pear harvest is rotting in Pacific Northwest orchards because there aren't enough workers to pick it.",
"title": "pears1",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_71030": {
"type": "attachments",
"id": "bayareabites_71030",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "71030",
"found": true
},
"parent": 71019,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/09/rooftop-garden-sm.jpg",
"width": 624,
"height": 351
}
},
"publishDate": 1380126476,
"modified": 1380126476,
"caption": null,
"description": null,
"title": "rooftop-garden-sm",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_70380": {
"type": "attachments",
"id": "bayareabites_70380",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "70380",
"found": true
},
"parent": 70379,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/09/goldricecompare-3f668436a741ae7bbe24086ae89860b3998bf38f.jpg",
"width": 200,
"height": 150
}
},
"publishDate": 1379446595,
"modified": 1379446595,
"caption": null,
"description": "Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains.",
"title": "Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_74243": {
"type": "authors",
"id": "byline_bayareabites_74243",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74243",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_73805": {
"type": "authors",
"id": "byline_bayareabites_73805",
"meta": {
"override": true
},
"slug": "byline_bayareabites_73805",
"name": "Thomas Andrew Gustafson",
"isLoading": false
},
"byline_bayareabites_72817": {
"type": "authors",
"id": "byline_bayareabites_72817",
"meta": {
"override": true
},
"slug": "byline_bayareabites_72817",
"name": "Eliza Barclay",
"isLoading": false
},
"byline_bayareabites_71909": {
"type": "authors",
"id": "byline_bayareabites_71909",
"meta": {
"override": true
},
"slug": "byline_bayareabites_71909",
"name": "Nevin Martell",
"isLoading": false
},
"byline_bayareabites_71721": {
"type": "authors",
"id": "byline_bayareabites_71721",
"meta": {
"override": true
},
"slug": "byline_bayareabites_71721",
"name": "Deena Prichep",
"isLoading": false
},
"byline_bayareabites_71019": {
"type": "authors",
"id": "byline_bayareabites_71019",
"meta": {
"override": true
},
"slug": "byline_bayareabites_71019",
"name": "Eliza Barclay",
"isLoading": false
},
"byline_bayareabites_70379": {
"type": "authors",
"id": "byline_bayareabites_70379",
"meta": {
"override": true
},
"slug": "byline_bayareabites_70379",
"name": "Dan Charles",
"isLoading": false
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g",
"twitter": "sjrosenbaum",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"lindseyhoshaw": {
"type": "authors",
"id": "5432",
"meta": {
"index": "authors_1716337520",
"id": "5432",
"found": true
},
"name": "Lindsey Hoshaw",
"firstName": "Lindsey",
"lastName": "Hoshaw",
"slug": "lindseyhoshaw",
"email": "lhoshaw@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Lindsey Hoshaw is a former interactive producer for KQED Science. Before joining KQED, Lindsey was a science correspondent for The New York Times, The Boston Globe, Forbes and Scientific American. On Twitter @lindseyhoshaw",
"avatar": "https://secure.gravatar.com/avatar/274b07694c998eaa8f26cfabaa941186?s=600&d=mm&r=g",
"twitter": "lindseyhoshaw",
"facebook": "lindsey.hoshaw.9",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"author"
]
},
{
"site": "news",
"roles": [
"subscriber"
]
},
{
"site": "futureofyou",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "stateofhealth",
"roles": [
"author"
]
},
{
"site": "science",
"roles": [
"edit_theme_options",
"subscriber"
]
},
{
"site": "quest",
"roles": [
"edit_post_subscriptions",
"edit_usergroups",
"unfiltered_html",
"unfiltered_upload",
"leadcoordinator",
"editor"
]
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Lindsey Hoshaw | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/274b07694c998eaa8f26cfabaa941186?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/274b07694c998eaa8f26cfabaa941186?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/lindseyhoshaw"
},
"oaklandlocal": {
"type": "authors",
"id": "5475",
"meta": {
"index": "authors_1716337520",
"id": "5475",
"found": true
},
"name": "Oakland Local",
"firstName": "Oakland",
"lastName": "Local",
"slug": "oaklandlocal",
"email": "oaklandlocal@oaklandlocal.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://oaklandlocal.com/\">Oakland Local\u003c/a>, Oakland's leading news & community site, is filled with people who love to eat, drink and talk about food equity issues, sometimes all at the same time. We're avid about farm to table, affordable local restaurants, food artisans, intense chefs, butchers, bakers, and gardeners and everyone who wants to talk about what tastes good--and where to get it/make it or grow it--in Oakland, CA",
"avatar": "https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g",
"twitter": "oaklandlocal",
"facebook": "oaklocal",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Oakland Local | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/oaklandlocal"
}
},
"pagesReducer": {
"bayareabites_category_farmers-farmers-markets": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"score": 14.402988
},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"title": "farmers and farms",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 21
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=farmers-farmers-markets",
"seeMore": false,
"paginated": true,
"page": 21
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_74243": {
"type": "posts",
"id": "bayareabites_74243",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74243",
"score": null,
"sort": [
1385165504000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1385165504,
"format": "aside",
"disqusTitle": "Organic Farmers Bash FDA Restrictions On Manure Use",
"title": "Organic Farmers Bash FDA Restrictions On Manure Use",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74246\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-129_wide-fd2eb5017878ef33b81f5379aa808c60f69fa16b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-129_wide-fd2eb5017878ef33b81f5379aa808c60f69fa16b.jpg\" alt=\"Jim Crawford hauls his vegetables to farmers markets in Washington, D.C. Photo: Dan Charles/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-74246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jim Crawford hauls his vegetables to farmers markets in Washington, D.C. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131121_me_05.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">The Salt at NPR Food\u003c/a> (11/21/13)\u003c/p>\n\u003cp>Many organic farmers are hopping mad at the U.S. Food and Drug Administration, and their reason involves perhaps the most underappreciated part of agriculture: plant food, aka fertilizer. Specifically, the FDA, as part of its \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/04/168607713/fda-to-release-rules-to-strengthen-safety-of-food-supply\">overhaul\u003c/a> of food safety regulations, wants to limit the use of animal manure.\u003c/p>\n\u003cp>\"We think of it as the best thing in the world,\" says organic farmer Jim Crawford, \"and they think of it as toxic and nasty and disgusting.\"\u003c/p>\n\u003cp>Every highly productive farmer depends on fertilizer. But organic farmers are practically obsessive about it, because they've renounced industrial sources of nutrients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So on this crisp fall morning, Crawford is rhapsodic as he watches his field manager, Pearl Wetherall, spread manure across a field where cabbage grew last summer.\u003c/p>\n\u003cp>\"All that green material — that cover crop and the cabbage — all mixed up with that nice black manure that's just rich and full of good microorganisms, and we're going to get a wonderful fertility situation for next spring here,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_74245\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-81_slide-19d42b74a360099c56828befbab34fc2e365b473.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-81_slide-19d42b74a360099c56828befbab34fc2e365b473.jpg\" alt=\"Crawford has been farming organically in south-central Pennsylvania for 40 years. Photo: Dan Charles/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-74245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crawford has been farming organically in south-central Pennsylvania for 40 years. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Crawford, founder of \u003ca href=\"http://www.newmorningfarm.net/\">New Morning Farm\u003c/a> in south-central Pennsylvania, buys hundreds of tons of manure every year from a big turkey farm a few miles away. \"It's really at the heart of our operation for having good, rich soil, and good fertility, so that we have the highest-quality crops.\"\u003c/p>\n\u003cp>It's also part of a natural cycle, and the basis of organic farming. Most crops strip vital nutrients from the soil. But the nutrients don't disappear; if you feed those crops to cattle or turkeys, the nutrients mostly end up in manure. For the turkey farmer, the manure is waste. For Crawford, it's precious. \"Cycling nutrients. That's what it's all about. Cycling organic nutrients.\"\u003c/p>\n\u003cp>This is a typical practice among organic farmers, especially the smaller ones. But they may now have to change.\u003c/p>\n\u003cp>The Food and Drug Administration considers manure a food safety risk. Disease-causing microbes, such as salmonella or toxic forms of\u003cem> E. coli\u003c/em>, are commonly found in animal waste.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=3880\">Patricia Millner\u003c/a>, a microbiologist with the U.S. Department of Agriculture's research center in Beltsville, Md., says scientists are now trying to figure out exactly how long such bacteria survive in the soil. \"In some cases, salmonella will survive for a few weeks; in other cases, it'll be reported that it survives for 300-plus days,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_74247\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-56_slide-ad5d547209f28712729db6d30ab69f846aafa5b4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-56_slide-ad5d547209f28712729db6d30ab69f846aafa5b4-290x193.jpg\" alt=\"Pearl Wetherall, field manager at New Morning Farm, spreads manure. Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-74247\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pearl Wetherall, field manager at New Morning Farm, spreads manure. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>When they survive, microbes do get on food. Carrots or radishes, of course, grow right in the soil. But bacteria also end up on salad greens. Raindrops, for instance, splash soil and microbes onto the plants.\u003c/p>\n\u003cp>There's a lot of uncertainty about exactly how big of a risk this is. But the FDA is saying better safe than sorry.\u003c/p>\n\u003cp>The agency is proposing new national \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm334114.htm\">food safety rules\u003c/a>. If those rules are enacted, when farmers spread raw manure on a field, they won't be allowed to harvest any crops from that field for the next nine months. (This applies only to crops that people eat raw, such as carrots or lettuce.)\u003c/p>\n\u003cp>The rules don't cover the smallest farms. They apply to farms with more than half a million dollars in annual sales, or which supply food to supermarkets.\u003c/p>\n\u003cp>But that includes Crawford's farm.\u003c/p>\n\u003cp>He already follows the organic rules; he doesn't harvest crops within four months of spreading manure. But having to wait nine months — longer than a growing season — would completely disrupt his operations. \"We wouldn't even be able to function,\" he says.\u003c/p>\n\u003cp>There is an alternative: composted manure. The heat from composting kills disease-causing microbes. But Crawford says compost would cost him anywhere from three to six times more than manure. And he just doesn't see why he should have to switch, because he doesn't believe that what he does now is at all risky.\u003c/p>\n\u003cfigure id=\"attachment_74248\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-25_slide-6bb23c7e2dacd5a0f4144e0309da0164006e8324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-25_slide-6bb23c7e2dacd5a0f4144e0309da0164006e8324-290x193.jpg\" alt=\"Feeding the chickens at New Morning Farm. Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-74248\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feeding the chickens at New Morning Farm. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"No one's ever been sickened by anything we've grown, in probably millions of transactions between us and our customers over 40 years,\" he says. Crawford sells most of his food at farmers markets in Washington, D.C.\u003c/p>\n\u003cp>Yet organic farmers are not united in their opposition to the FDA regulations. There's a divide between large and small producers.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ebfarm.com/\">Earthbound Farm\u003c/a>, in California, is among the biggest organic producers of salad greens. Will Daniel, the company's chief food integrity officer, says, \"History is not always your greatest ally, unfortunately. We never thought that we would see spinach or other produce involved in outbreaks.\" But in 2006, his company's spinach was \u003ca href=\"http://www.dhs.ca.gov/\">linked\u003c/a> to an outbreak of \u003cem>E. coli\u003c/em> poisoning; 200 people got sick. Three died.\u003c/p>\n\u003cp>Raw manure was not the source of that outbreak. (There's evidence the \u003cem>E. coli\u003c/em> could have come from wild pigs that got into the fields.) But Daniel says using manure does involve risks that his company won't take.\u003c/p>\n\u003cp>Instead, Earthbound Farm uses mostly \"a pelletized, processed chicken manure product\" that's been treated with heat and pressure to kill all microbes.\u003c/p>\n\u003cp>\"We've gone in that direction because we feel that it's very important to assure that we are not spreading these pathogens in our fields, that could lead to contaminated product,\" he says.\u003c/p>\n\u003cp>Daniel supports the FDA's proposed rules on manure. Many smaller organic farmers, meanwhile, are sending the FDA a blizzard of comments, arguing that the environmental benefits of using manure far outweigh the risks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">The comment period ends on Nov. 22\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "74243 http://blogs.kqed.org/bayareabites/?p=74243",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/22/organic-farmers-bash-fda-restrictions-on-manure-use/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1010,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1385165504,
"excerpt": "Many organic farmers are hopping mad at the U.S. Food and Drug Administration. Their reason? Fertilizer. The FDA, as part of its overhaul of food safety regulations, wants to limit the use of animal manure, which organic farmers call a precious resource and a basis of their farming practices.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Many organic farmers are hopping mad at the U.S. Food and Drug Administration. Their reason? Fertilizer. The FDA, as part of its overhaul of food safety regulations, wants to limit the use of animal manure, which organic farmers call a precious resource and a basis of their farming practices.",
"title": "Organic Farmers Bash FDA Restrictions On Manure Use | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Organic Farmers Bash FDA Restrictions On Manure Use",
"datePublished": "2013-11-22T16:11:44-08:00",
"dateModified": "2013-11-22T16:11:44-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "organic-farmers-bash-fda-restrictions-on-manure-use",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=246386290&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Thu, 21 Nov 2013 04:00:00 -0500",
"nprLastModifiedDate": "Fri, 22 Nov 2013 15:01:53 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use?ft=3&f=246386290",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131121_me_05.mp3?orgId=1&topicId=1053&ft=3&f=246386290",
"nprAudioM3u": "http://api.npr.org/m3u/1246492043-35fb02.m3u?orgId=1&topicId=1053&ft=3&f=246386290",
"nprStoryId": "246386290",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 22 Nov 2013 15:01:00 -0500",
"path": "/bayareabites/74243/organic-farmers-bash-fda-restrictions-on-manure-use",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131121_me_05.mp3?orgId=1&topicId=1053&ft=3&f=246386290",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74246\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-129_wide-fd2eb5017878ef33b81f5379aa808c60f69fa16b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-129_wide-fd2eb5017878ef33b81f5379aa808c60f69fa16b.jpg\" alt=\"Jim Crawford hauls his vegetables to farmers markets in Washington, D.C. Photo: Dan Charles/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-74246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jim Crawford hauls his vegetables to farmers markets in Washington, D.C. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131121_me_05.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">The Salt at NPR Food\u003c/a> (11/21/13)\u003c/p>\n\u003cp>Many organic farmers are hopping mad at the U.S. Food and Drug Administration, and their reason involves perhaps the most underappreciated part of agriculture: plant food, aka fertilizer. Specifically, the FDA, as part of its \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/04/168607713/fda-to-release-rules-to-strengthen-safety-of-food-supply\">overhaul\u003c/a> of food safety regulations, wants to limit the use of animal manure.\u003c/p>\n\u003cp>\"We think of it as the best thing in the world,\" says organic farmer Jim Crawford, \"and they think of it as toxic and nasty and disgusting.\"\u003c/p>\n\u003cp>Every highly productive farmer depends on fertilizer. But organic farmers are practically obsessive about it, because they've renounced industrial sources of nutrients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So on this crisp fall morning, Crawford is rhapsodic as he watches his field manager, Pearl Wetherall, spread manure across a field where cabbage grew last summer.\u003c/p>\n\u003cp>\"All that green material — that cover crop and the cabbage — all mixed up with that nice black manure that's just rich and full of good microorganisms, and we're going to get a wonderful fertility situation for next spring here,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_74245\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-81_slide-19d42b74a360099c56828befbab34fc2e365b473.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-81_slide-19d42b74a360099c56828befbab34fc2e365b473.jpg\" alt=\"Crawford has been farming organically in south-central Pennsylvania for 40 years. Photo: Dan Charles/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-74245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crawford has been farming organically in south-central Pennsylvania for 40 years. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Crawford, founder of \u003ca href=\"http://www.newmorningfarm.net/\">New Morning Farm\u003c/a> in south-central Pennsylvania, buys hundreds of tons of manure every year from a big turkey farm a few miles away. \"It's really at the heart of our operation for having good, rich soil, and good fertility, so that we have the highest-quality crops.\"\u003c/p>\n\u003cp>It's also part of a natural cycle, and the basis of organic farming. Most crops strip vital nutrients from the soil. But the nutrients don't disappear; if you feed those crops to cattle or turkeys, the nutrients mostly end up in manure. For the turkey farmer, the manure is waste. For Crawford, it's precious. \"Cycling nutrients. That's what it's all about. Cycling organic nutrients.\"\u003c/p>\n\u003cp>This is a typical practice among organic farmers, especially the smaller ones. But they may now have to change.\u003c/p>\n\u003cp>The Food and Drug Administration considers manure a food safety risk. Disease-causing microbes, such as salmonella or toxic forms of\u003cem> E. coli\u003c/em>, are commonly found in animal waste.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=3880\">Patricia Millner\u003c/a>, a microbiologist with the U.S. Department of Agriculture's research center in Beltsville, Md., says scientists are now trying to figure out exactly how long such bacteria survive in the soil. \"In some cases, salmonella will survive for a few weeks; in other cases, it'll be reported that it survives for 300-plus days,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_74247\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-56_slide-ad5d547209f28712729db6d30ab69f846aafa5b4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-56_slide-ad5d547209f28712729db6d30ab69f846aafa5b4-290x193.jpg\" alt=\"Pearl Wetherall, field manager at New Morning Farm, spreads manure. Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-74247\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pearl Wetherall, field manager at New Morning Farm, spreads manure. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>When they survive, microbes do get on food. Carrots or radishes, of course, grow right in the soil. But bacteria also end up on salad greens. Raindrops, for instance, splash soil and microbes onto the plants.\u003c/p>\n\u003cp>There's a lot of uncertainty about exactly how big of a risk this is. But the FDA is saying better safe than sorry.\u003c/p>\n\u003cp>The agency is proposing new national \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm334114.htm\">food safety rules\u003c/a>. If those rules are enacted, when farmers spread raw manure on a field, they won't be allowed to harvest any crops from that field for the next nine months. (This applies only to crops that people eat raw, such as carrots or lettuce.)\u003c/p>\n\u003cp>The rules don't cover the smallest farms. They apply to farms with more than half a million dollars in annual sales, or which supply food to supermarkets.\u003c/p>\n\u003cp>But that includes Crawford's farm.\u003c/p>\n\u003cp>He already follows the organic rules; he doesn't harvest crops within four months of spreading manure. But having to wait nine months — longer than a growing season — would completely disrupt his operations. \"We wouldn't even be able to function,\" he says.\u003c/p>\n\u003cp>There is an alternative: composted manure. The heat from composting kills disease-causing microbes. But Crawford says compost would cost him anywhere from three to six times more than manure. And he just doesn't see why he should have to switch, because he doesn't believe that what he does now is at all risky.\u003c/p>\n\u003cfigure id=\"attachment_74248\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-25_slide-6bb23c7e2dacd5a0f4144e0309da0164006e8324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-25_slide-6bb23c7e2dacd5a0f4144e0309da0164006e8324-290x193.jpg\" alt=\"Feeding the chickens at New Morning Farm. Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-74248\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feeding the chickens at New Morning Farm. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"No one's ever been sickened by anything we've grown, in probably millions of transactions between us and our customers over 40 years,\" he says. Crawford sells most of his food at farmers markets in Washington, D.C.\u003c/p>\n\u003cp>Yet organic farmers are not united in their opposition to the FDA regulations. There's a divide between large and small producers.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ebfarm.com/\">Earthbound Farm\u003c/a>, in California, is among the biggest organic producers of salad greens. Will Daniel, the company's chief food integrity officer, says, \"History is not always your greatest ally, unfortunately. We never thought that we would see spinach or other produce involved in outbreaks.\" But in 2006, his company's spinach was \u003ca href=\"http://www.dhs.ca.gov/\">linked\u003c/a> to an outbreak of \u003cem>E. coli\u003c/em> poisoning; 200 people got sick. Three died.\u003c/p>\n\u003cp>Raw manure was not the source of that outbreak. (There's evidence the \u003cem>E. coli\u003c/em> could have come from wild pigs that got into the fields.) But Daniel says using manure does involve risks that his company won't take.\u003c/p>\n\u003cp>Instead, Earthbound Farm uses mostly \"a pelletized, processed chicken manure product\" that's been treated with heat and pressure to kill all microbes.\u003c/p>\n\u003cp>\"We've gone in that direction because we feel that it's very important to assure that we are not spreading these pathogens in our fields, that could lead to contaminated product,\" he says.\u003c/p>\n\u003cp>Daniel supports the FDA's proposed rules on manure. Many smaller organic farmers, meanwhile, are sending the FDA a blizzard of comments, arguing that the environmental benefits of using manure far outweigh the risks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">The comment period ends on Nov. 22\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74243/organic-farmers-bash-fda-restrictions-on-manure-use",
"authors": [
"byline_bayareabites_74243"
],
"categories": [
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_11270",
"bayareabites_12723",
"bayareabites_2608",
"bayareabites_12722",
"bayareabites_65",
"bayareabites_10921"
],
"featImg": "bayareabites_74258",
"label": "bayareabites"
},
"bayareabites_73805": {
"type": "posts",
"id": "bayareabites_73805",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "73805",
"score": null,
"sort": [
1384277371000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1384277371,
"format": "aside",
"disqusTitle": "Have Bitcoin To Burn? Next Stop Could Be The Farm",
"title": "Have Bitcoin To Burn? Next Stop Could Be The Farm",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73809\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bitcoin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bitcoin.jpg\" alt=\"Economists say small business owners — especially farmers dealing in high volume and low profit margins — are more likely to accept a volatile currency like bitcoin than bigger businesses. Photo: Allen Sheffield/Flickr\" width=\"624\" height=\"467\" class=\"size-full wp-image-73809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Economists say small business owners — especially farmers dealing in high volume and low profit margins — are more likely to accept a volatile currency like bitcoin than bigger businesses. Photo: Allen Sheffield/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Thomas Andrew Gustafson, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/12/243970494/have-bitcoin-to-burn-next-stop-could-be-the-farm\">The Salt at NPR Food\u003c/a> (11/12/13)\u003c/p>\n\u003cp>For food producers who sell directly to consumers, credit cards are both a blessing and a curse.\u003c/p>\n\u003cp>They're a way to do business with cashless customers, but 3 percent of every credit card sale is usually charged to the farmer as a transaction fee. That adds up in a high-volume, low-profit business like agriculture.\u003c/p>\n\u003cp>The extra fee has farmers looking for a solution to save money. A few are finding one in bitcoin.\u003c/p>\n\u003cp>\u003ca href=\"http://bitcoin.org/en/faq#what-is-bitcoin\">Bitcoin\u003c/a> is a type of cryptocurrency: digital money that doesn't exist in the physical world. There are almost 12 million bitcoins worldwide — worth about $4 billion — that can be sent to or received from anyone with a \u003ca href=\"http://bitcoin.org/en/choose-your-wallet\">bitcoin wallet\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A bitcoin wallet, just like a home, has a unique address. For a farmer accepting bitcoin, customers with the currency would type in the amount to send (yes, the wallet is accessible through smartphones) to the farmer's wallet address and hit send.\u003c/p>\n\u003cp>One farm open to the idea is \u003ca href=\"http://lanayferme.com/\">La Nay Ferme\u003c/a> in Provo, Utah.\u003c/p>\n\u003cp>Owner Clinton Felsted says he began using bitcoin when a crew for the documentary \u003cem>\u003ca href=\"http://lifeonbitcoin.com/\">Life on Bitcoin\u003c/a>\u003c/em> approached him about accepting the currency. Now he's working on a more user-friendly bitcoin payment method that should be up and running by February for consumers buying his fruits and vegetables.\u003c/p>\n\u003cp>It's the invisible nature of the currency, he says, that interested him.\u003c/p>\n\u003cp>\"Taking money with you is a real risk and it's a real security problem,\" he tells The Salt. \"With bitcoin you can take it anywhere with no risk. If I ever need my money I don't need to find an ATM machine.\"\u003c/p>\n\u003cp>But with few other businesses accepting bitcoin, Felsted converts it back into U.S. currency for a lower fee than he'd be charged accepting credit cards.\u003c/p>\n\u003cp>Bitcoin is most popular in the U.S., but farmers outside the U.S. are warming to it as well. One of the first to sell greens in exchange for virtual currency lives in Argentina.\u003c/p>\n\u003cp>Two years ago, organic farmer Santiago Zaz started the Tierra Buena Network to deliver produce to customers from his and his neighbors' farms. That got him interested in creating a website for online purchases.\u003c/p>\n\u003cp>With the help of his friend and software developer Nubis Bruno, they created one of the first produce-for-bitcoin websites, \u003ca href=\"http://www.tierrabuenadelivery.com/\">Tierra Buena\u003c/a>. Bruno says to date a steady one in 10 sales comes in the form of bitcoin.\u003c/p>\n\u003cp>Just like Felstad converting his bitcoins in the U.S. dollars, Bruno says the farmers using the Tierra Buena site are converting it into Argentinean pesos.\u003c/p>\n\u003cp>\u003ca href=\"http://www.garrickhileman.com/\">Garrick Hileman\u003c/a> with the London School of Economics, agrees that bitcoin makes sense for farmers reliant on credit card transactions for sales. Using bitcoins over credit, he says, equals to keeping that 3 percent revenue per sale otherwise lost.\u003c/p>\n\u003cp>And it could actually be more than that. Last week, one bitcoin was worth almost $240. Today it's worth \u003ca href=\"http://www.coindesk.com/price/\">$345\u003c/a>.\u003c/p>\n\u003cp>A few big tech companies, like OkCupid and Foodler, accept bitcoin. But good luck paying utility bills or go mall shopping with it. The currency's volatility tends to scare big companies with more to lose than small companies, Hileman says.\u003c/p>\n\u003cp>\"Small businesses can take the risk with an emerging alternative currency,\" he says.\u003c/p>\n\u003cp>The upcoming documentary \u003cem>Life On Bitcoin\u003c/em> shows farmers at a Salt Lake City market willing to take a risk with bitcoin. In this YouTube video clip, many agree to accept it as payment right away. (A \u003ca href=\"http://www.consciouscookery.com/\">farmers market\u003c/a> in San Diego accepts it, too.)\u003c/p>\n\u003cp>With more small business owners discovering a way around transaction fees through bitcoin, Hileman says, it has the chance to grow. He already sees it happening. That's why, Hileman says, \"we are seeing a boom in bitcoin's price in spite of the shutdown of \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/10/02/228491496/fbi-arrests-owner-of-black-market-site-silk-road\">Silk Road\u003c/a> [a shadowy black market site].\"\u003c/p>\n\u003cp>For customers, he adds, the rise of bitcoin could mean lower prices. Often farmers charge more on credit card purchases to cover their losses. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "73805 http://blogs.kqed.org/bayareabites/?p=73805",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/12/have-bitcoin-to-burn-next-stop-could-be-the-farm/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 729,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1384277371,
"excerpt": "There aren't many businesses accepting bitcoin just yet, so what's bringing together the futuristic currency with the age-old profession of farming? Some say credit card fees play a big role.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "There aren't many businesses accepting bitcoin just yet, so what's bringing together the futuristic currency with the age-old profession of farming? Some say credit card fees play a big role.",
"title": "Have Bitcoin To Burn? Next Stop Could Be The Farm | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Have Bitcoin To Burn? Next Stop Could Be The Farm",
"datePublished": "2013-11-12T09:29:31-08:00",
"dateModified": "2013-11-12T09:29:31-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "have-bitcoin-to-burn-next-stop-could-be-the-farm",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=243970494&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Thomas Andrew Gustafson",
"nprStoryDate": "Tue, 12 Nov 2013 11:12:00 -0500",
"nprLastModifiedDate": "Tue, 12 Nov 2013 11:12:35 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/12/243970494/have-bitcoin-to-burn-next-stop-could-be-the-farm?ft=3&f=243970494",
"nprStoryId": "243970494",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 12 Nov 2013 11:12:00 -0500",
"path": "/bayareabites/73805/have-bitcoin-to-burn-next-stop-could-be-the-farm",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73809\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bitcoin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bitcoin.jpg\" alt=\"Economists say small business owners — especially farmers dealing in high volume and low profit margins — are more likely to accept a volatile currency like bitcoin than bigger businesses. Photo: Allen Sheffield/Flickr\" width=\"624\" height=\"467\" class=\"size-full wp-image-73809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Economists say small business owners — especially farmers dealing in high volume and low profit margins — are more likely to accept a volatile currency like bitcoin than bigger businesses. Photo: Allen Sheffield/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Thomas Andrew Gustafson, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/12/243970494/have-bitcoin-to-burn-next-stop-could-be-the-farm\">The Salt at NPR Food\u003c/a> (11/12/13)\u003c/p>\n\u003cp>For food producers who sell directly to consumers, credit cards are both a blessing and a curse.\u003c/p>\n\u003cp>They're a way to do business with cashless customers, but 3 percent of every credit card sale is usually charged to the farmer as a transaction fee. That adds up in a high-volume, low-profit business like agriculture.\u003c/p>\n\u003cp>The extra fee has farmers looking for a solution to save money. A few are finding one in bitcoin.\u003c/p>\n\u003cp>\u003ca href=\"http://bitcoin.org/en/faq#what-is-bitcoin\">Bitcoin\u003c/a> is a type of cryptocurrency: digital money that doesn't exist in the physical world. There are almost 12 million bitcoins worldwide — worth about $4 billion — that can be sent to or received from anyone with a \u003ca href=\"http://bitcoin.org/en/choose-your-wallet\">bitcoin wallet\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A bitcoin wallet, just like a home, has a unique address. For a farmer accepting bitcoin, customers with the currency would type in the amount to send (yes, the wallet is accessible through smartphones) to the farmer's wallet address and hit send.\u003c/p>\n\u003cp>One farm open to the idea is \u003ca href=\"http://lanayferme.com/\">La Nay Ferme\u003c/a> in Provo, Utah.\u003c/p>\n\u003cp>Owner Clinton Felsted says he began using bitcoin when a crew for the documentary \u003cem>\u003ca href=\"http://lifeonbitcoin.com/\">Life on Bitcoin\u003c/a>\u003c/em> approached him about accepting the currency. Now he's working on a more user-friendly bitcoin payment method that should be up and running by February for consumers buying his fruits and vegetables.\u003c/p>\n\u003cp>It's the invisible nature of the currency, he says, that interested him.\u003c/p>\n\u003cp>\"Taking money with you is a real risk and it's a real security problem,\" he tells The Salt. \"With bitcoin you can take it anywhere with no risk. If I ever need my money I don't need to find an ATM machine.\"\u003c/p>\n\u003cp>But with few other businesses accepting bitcoin, Felsted converts it back into U.S. currency for a lower fee than he'd be charged accepting credit cards.\u003c/p>\n\u003cp>Bitcoin is most popular in the U.S., but farmers outside the U.S. are warming to it as well. One of the first to sell greens in exchange for virtual currency lives in Argentina.\u003c/p>\n\u003cp>Two years ago, organic farmer Santiago Zaz started the Tierra Buena Network to deliver produce to customers from his and his neighbors' farms. That got him interested in creating a website for online purchases.\u003c/p>\n\u003cp>With the help of his friend and software developer Nubis Bruno, they created one of the first produce-for-bitcoin websites, \u003ca href=\"http://www.tierrabuenadelivery.com/\">Tierra Buena\u003c/a>. Bruno says to date a steady one in 10 sales comes in the form of bitcoin.\u003c/p>\n\u003cp>Just like Felstad converting his bitcoins in the U.S. dollars, Bruno says the farmers using the Tierra Buena site are converting it into Argentinean pesos.\u003c/p>\n\u003cp>\u003ca href=\"http://www.garrickhileman.com/\">Garrick Hileman\u003c/a> with the London School of Economics, agrees that bitcoin makes sense for farmers reliant on credit card transactions for sales. Using bitcoins over credit, he says, equals to keeping that 3 percent revenue per sale otherwise lost.\u003c/p>\n\u003cp>And it could actually be more than that. Last week, one bitcoin was worth almost $240. Today it's worth \u003ca href=\"http://www.coindesk.com/price/\">$345\u003c/a>.\u003c/p>\n\u003cp>A few big tech companies, like OkCupid and Foodler, accept bitcoin. But good luck paying utility bills or go mall shopping with it. The currency's volatility tends to scare big companies with more to lose than small companies, Hileman says.\u003c/p>\n\u003cp>\"Small businesses can take the risk with an emerging alternative currency,\" he says.\u003c/p>\n\u003cp>The upcoming documentary \u003cem>Life On Bitcoin\u003c/em> shows farmers at a Salt Lake City market willing to take a risk with bitcoin. In this YouTube video clip, many agree to accept it as payment right away. (A \u003ca href=\"http://www.consciouscookery.com/\">farmers market\u003c/a> in San Diego accepts it, too.)\u003c/p>\n\u003cp>With more small business owners discovering a way around transaction fees through bitcoin, Hileman says, it has the chance to grow. He already sees it happening. That's why, Hileman says, \"we are seeing a boom in bitcoin's price in spite of the shutdown of \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/10/02/228491496/fbi-arrests-owner-of-black-market-site-silk-road\">Silk Road\u003c/a> [a shadowy black market site].\"\u003c/p>\n\u003cp>For customers, he adds, the rise of bitcoin could mean lower prices. Often farmers charge more on credit card purchases to cover their losses. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/73805/have-bitcoin-to-burn-next-stop-could-be-the-farm",
"authors": [
"byline_bayareabites_73805"
],
"categories": [
"bayareabites_1962",
"bayareabites_1874",
"bayareabites_10916"
],
"tags": [
"bayareabites_12686",
"bayareabites_12687",
"bayareabites_10921"
],
"featImg": "bayareabites_73809",
"label": "bayareabites"
},
"bayareabites_73515": {
"type": "posts",
"id": "bayareabites_73515",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "73515",
"score": null,
"sort": [
1383952874000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1383952874,
"format": "aside",
"disqusTitle": "First Impression: Local Mission Market",
"title": "First Impression: Local Mission Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7209.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7209.jpg\" alt=\"Cheese counter, pickles and fresh pasta shelves with view of kitchen. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Mission Market cheese counter, pickles and fresh pasta shelves with view of kitchen.\u003cbr>Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">\u003cem>Naomi Fiss\u003c/em>\u003c/a>\u003c/p>\n\u003cp>The to-do list of the prep chefs at \u003ca href=\"http://www.localmissionmarket.com\">Local Mission Market\u003c/a> is a long one. Literally: stand in front of the swath of butcher paper listing the day's output, and you'll see a list of items that extends from eye-level to somewhere near your knees. And each station--bread, meat and fish, pasta, preserving--has its own equally long list, to make all the elements that come together to stock this newly opened market that prides itself on making almost everything in-house from locally sourced ingredients. \u003c/p>\n\u003cfigure id=\"attachment_73706\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7095.jpg\" alt=\"Yaron Milgrom examines the prep list for the day. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-73706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yaron Milgrom examines the prep list for the day. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Opened on Tuesday November 5 by Yaron Milgrom and executive chef Jake Des Voignes, the market joins the business partners' two Local restaurants nearby, \u003ca href=\"http://www.localmissioneatery.com/\">Local Mission Eatery\u003c/a> and \u003ca href=\"http://www.localscornersf.com\">Local's Corner\u003c/a>. As a retail business open daily from 9am to 9pm, it's already employing more than 30 people, including chef de cuisine Leslie Gratiano, sous chefs Nick Noren and T.J. Richards, and head baker Sandy Guevara. \u003c/p>\n\u003cfigure id=\"attachment_73692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7274.jpg\" alt=\"Yaron Milgrom and executive chef Jake Des Voignes. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yaron Milgrom and executive chef Jake Des Voignes. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>The stripped-down, rectangular space is still being filled, and not all the layout makes sense. Ready-to-eat and prepared foods, like salads and soups, are tucked away in a refrigerated case in a side alcove next to the coffee and tea, too easy for the casual shopper to miss. But the store is still brand-new and just being its learning curve of what the neighborhood wants; presumably, over the next few weeks, if no one can find the soup, the soup will move. \u003c/p>\n\u003cfigure id=\"attachment_73682\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7062.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7062.jpg\" alt=\"Interior of Local Mission Market. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"73713,73716,73683,73719,73704,73691\"]\u003c/p>\n\u003cp>This is a market for both chefs and eaters. Everything is either a single ingredient--glass bottles of Straus milk, boxes of Red Hill eggs, a small but inviting display of Northern and Central California cheeses, plus persimmons and chanterelles in the produce boxes and dozens of whole grains, beans, nuts, and dried fruits giving Rainbow a run of its money in sleek, wood-trimmed bulk bins--or a creation of something more sumptuous and ready-to-eat from the busy mezzanine kitchen above. Creme fraiche, mascarpone, yogurt, and goat's milk ricotta are all made in-house. \u003c/p>\n\u003cfigure id=\"attachment_73681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7050.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7050.jpg\" alt=\"Local Mission Market produce and dairy area. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-73681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Mission Market produce and dairy area. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"73687,73712,73690\"]\u003c/p>\n\u003cp>Dozens of pickles, jams, marmalades, and preserves line the shop's wooden shelves; near the meat counter are jars of house-made ketchup, mustard, barbecue sauce, Italian-style peach mostarda, even three kinds of hot sauce. The style is straightforward with a twist: tarragon in the apricot jam, rosemary in the plum preserves and pear butter, lemon verbena in the strawberry jam. The key is the commercial combi oven, a self-contained steam-injection unit that can process close to 200 jars at a time, thanks to adjustable temperature and humidity levels. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"73720,73714,73708\"]\u003c/p>\n\u003cp>And it's a good thing there's plenty of cheese, butter, and jam in the house, because word is already out about baker Sandy Guevera's delicious bread. For all San Francisco's frenzy for all things gluten-free, it seems that plenty of us still can't pass up a fantastic fresh loaf when it's coming out the oven right down the block. An alum of Acme Bread, Arizmendi, A16, Mayfield Bakery in Palo Alto, and the \u003ca href=\"http://www.sfbi.com\">San Francisco Baking Institute\u003c/a>, Guevara is excited about the \"amazing, heirloom grains and flours\" that the kitchen is sourcing from \u003ca href=\"http://fpfarm.com/the-farm/orchard/\">Front Porch Farm\u003c/a> near the Russian River and \u003ca href=\"http://www.fullbellyfarm.com\">Full Belly Farm\u003c/a> in the Capay Valley, which she blends with a live starter culture to make country-style pan loaves as well as crusty boules and batards. What keeps it fun and interesting for Guevara is getting to shop for the kitchen and \"mix and match\" out of what's coming in daily to the store. She also feels seeing the same ingredients in the store that she's using in the kitchen will help demystify the process, and encourage shoppers to try baking their own similar breads at home. And while the bulk of her breads are slow-risen with her own sourdough-style starter, she's also making baguettes with fresh yeast, which means faster proofing, rising, and baking, in order to keep up with the demand. \u003c/p>\n\u003cfigure id=\"attachment_73705\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7091.jpg\" alt='\"Zero Waste\" sign. Everything in your cart is either compostable or recyclable. Photo: Naomi Fiss' width=\"500\" height=\"700\" class=\"size-full wp-image-73705\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Zero Waste\" sign. Everything in your cart is either compostable or recyclable. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In the kitchen, as in the shop itself, the emphasis is on zero waste. Squeezed lemon halves leftover from lemonade-making are dehydrated and added to citrus salt or herb-tea blends; tomato skins are dried and pulverized into tomato powder for tomato salt and seasoning mixtures. Bones from animal butchery go into stock, then get roasted for use as dog bones. Having two other food businesses also helps Milgrom and his team buy in greater bulk and have a place to use produce and other perishable items before they can go to waste. And while no one would confuse this place with Foods 4 Less, or any of the many lower-priced neighborhood markets along 24th and Mission Streets, Milgrom hopes to pass along good prices on abundant items whenever possible. The chanterelle crop is fantastic this year, for example, and so fresh chanterelles are $10/lb here, rather than the $20+ found at other similar shops. The heavy wildfire season of 2013 should have a small upside of encouraging great morel mushroom supplies next year; Milgrom hopes his customers will be able to \"eat morels like they're button mushrooms\" come spring. In the bulk bins, there are \u003ca href=\"https://www.tcho.com/\">TCHO\u003c/a> chocolate buttons for baking, at $5/lb, less expensive, by several dollars a pound than the raisins next to them, and worthwhile stocking up on for holiday baking.\u003c/p>\n\u003cfigure id=\"attachment_73685\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7092.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7092.jpg\" alt=\"Signage for Fish and Meat revealing local sources. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-73685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Signage for Fish and Meat revealing local sources. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>The shop's dedication to staying local is most obvious in the fish case. Late fall, before crab season opens, is a slow time for the Pacific coast fishery. What the shop can source sustainably right now:\u003cbr>\nblack cod, rock cod, whole or filleted, oysters, octopus, trout, and fat slabs of sturgeon, plus rosy-orange chunks of salmon, hot-smoked back when it was still available from local waters. \u003c/p>\n\u003cfigure id=\"attachment_73718\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7220.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7220.jpg\" alt=\"The fish case at the Local Mission Market. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-73718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fish case at the Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In the meat case, chicken, beef, pork, lamb, and rabbit, with plans for turkey closer to Thanksgiving. A lone pig trotter hangs by a string in the cold room behind the case--somewhat of a Local signature, since a similar foot has pride of place in the glass-walled walk-in at Local Mission Eatery, too. It's a visceral reminder that the shop and restaurants pride themselves on doing their butchery and using the whole animal, treating the ears and feet with as much respect as the higher-dollar chops and roasts. \u003c/p>\n\u003cfigure id=\"attachment_73688\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7147.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7147.jpg\" alt=\"Meats curing at Local Mission Market. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-73688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meats curing at Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.localmissionmarket.com\">Local Mission Market\u003c/a>\u003cbr>\n\u003cstrong>Address: \u003c/strong> \u003ca href=\"http://goo.gl/maps/FsqKa\">[map]\u003c/a>\u003cbr>\n2670 Harrison St (between 22nd and 23rd Sts)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 795-3355\u003cbr>\nHours:\u003cbr>\nMon-Sun, 9am-9pm\u003cbr>\n\u003cstrong>Facebook: \u003c/strong>\u003ca>LocalMissionMarket\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/localmarketsf\">@localmarketsf\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7049.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7049.jpg\" alt=\"Exterior of Local Mission Market on Harrison Street. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Exterior of Local Mission Market on Harrison Street. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>KQED Pop coverage on Local Mission Market:\u003c/strong> \u003ca href=\"http://blogs.kqed.org/pop/2013/11/13/should-we-embrace-or-resist-gourmet-grocery-stores-like-local-mission-market-san-francisco/\">Should We Embrace or Resist Gourmet Grocery Stores Like Local Mission Market?\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "73515 http://blogs.kqed.org/bayareabites/?p=73515",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/08/first-impression-local-mission-market/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1261,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1384378471,
"excerpt": "Bay Area Bites takes a look around the new Local Mission Market, dedicated to locavore cooking and eating from the team behind Local Mission Eatery and Local's Corner. \r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Bay Area Bites takes a look around the new Local Mission Market, dedicated to locavore cooking and eating from the team behind Local Mission Eatery and Local's Corner. \r\n",
"title": "First Impression: Local Mission Market | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "First Impression: Local Mission Market",
"datePublished": "2013-11-08T15:21:14-08:00",
"dateModified": "2013-11-13T13:34:31-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "first-impression-local-mission-market",
"status": "publish",
"path": "/bayareabites/73515/first-impression-local-mission-market",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7209.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7209.jpg\" alt=\"Cheese counter, pickles and fresh pasta shelves with view of kitchen. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Mission Market cheese counter, pickles and fresh pasta shelves with view of kitchen.\u003cbr>Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">\u003cem>Naomi Fiss\u003c/em>\u003c/a>\u003c/p>\n\u003cp>The to-do list of the prep chefs at \u003ca href=\"http://www.localmissionmarket.com\">Local Mission Market\u003c/a> is a long one. Literally: stand in front of the swath of butcher paper listing the day's output, and you'll see a list of items that extends from eye-level to somewhere near your knees. And each station--bread, meat and fish, pasta, preserving--has its own equally long list, to make all the elements that come together to stock this newly opened market that prides itself on making almost everything in-house from locally sourced ingredients. \u003c/p>\n\u003cfigure id=\"attachment_73706\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7095.jpg\" alt=\"Yaron Milgrom examines the prep list for the day. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-73706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yaron Milgrom examines the prep list for the day. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Opened on Tuesday November 5 by Yaron Milgrom and executive chef Jake Des Voignes, the market joins the business partners' two Local restaurants nearby, \u003ca href=\"http://www.localmissioneatery.com/\">Local Mission Eatery\u003c/a> and \u003ca href=\"http://www.localscornersf.com\">Local's Corner\u003c/a>. As a retail business open daily from 9am to 9pm, it's already employing more than 30 people, including chef de cuisine Leslie Gratiano, sous chefs Nick Noren and T.J. Richards, and head baker Sandy Guevara. \u003c/p>\n\u003cfigure id=\"attachment_73692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7274.jpg\" alt=\"Yaron Milgrom and executive chef Jake Des Voignes. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yaron Milgrom and executive chef Jake Des Voignes. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>The stripped-down, rectangular space is still being filled, and not all the layout makes sense. Ready-to-eat and prepared foods, like salads and soups, are tucked away in a refrigerated case in a side alcove next to the coffee and tea, too easy for the casual shopper to miss. But the store is still brand-new and just being its learning curve of what the neighborhood wants; presumably, over the next few weeks, if no one can find the soup, the soup will move. \u003c/p>\n\u003cfigure id=\"attachment_73682\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7062.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7062.jpg\" alt=\"Interior of Local Mission Market. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"link": "file",
"ids": "73713,73716,73683,73719,73704,73691",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is a market for both chefs and eaters. Everything is either a single ingredient--glass bottles of Straus milk, boxes of Red Hill eggs, a small but inviting display of Northern and Central California cheeses, plus persimmons and chanterelles in the produce boxes and dozens of whole grains, beans, nuts, and dried fruits giving Rainbow a run of its money in sleek, wood-trimmed bulk bins--or a creation of something more sumptuous and ready-to-eat from the busy mezzanine kitchen above. Creme fraiche, mascarpone, yogurt, and goat's milk ricotta are all made in-house. \u003c/p>\n\u003cfigure id=\"attachment_73681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7050.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7050.jpg\" alt=\"Local Mission Market produce and dairy area. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-73681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Mission Market produce and dairy area. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"link": "file",
"ids": "73687,73712,73690",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dozens of pickles, jams, marmalades, and preserves line the shop's wooden shelves; near the meat counter are jars of house-made ketchup, mustard, barbecue sauce, Italian-style peach mostarda, even three kinds of hot sauce. The style is straightforward with a twist: tarragon in the apricot jam, rosemary in the plum preserves and pear butter, lemon verbena in the strawberry jam. The key is the commercial combi oven, a self-contained steam-injection unit that can process close to 200 jars at a time, thanks to adjustable temperature and humidity levels. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"link": "file",
"ids": "73720,73714,73708",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And it's a good thing there's plenty of cheese, butter, and jam in the house, because word is already out about baker Sandy Guevera's delicious bread. For all San Francisco's frenzy for all things gluten-free, it seems that plenty of us still can't pass up a fantastic fresh loaf when it's coming out the oven right down the block. An alum of Acme Bread, Arizmendi, A16, Mayfield Bakery in Palo Alto, and the \u003ca href=\"http://www.sfbi.com\">San Francisco Baking Institute\u003c/a>, Guevara is excited about the \"amazing, heirloom grains and flours\" that the kitchen is sourcing from \u003ca href=\"http://fpfarm.com/the-farm/orchard/\">Front Porch Farm\u003c/a> near the Russian River and \u003ca href=\"http://www.fullbellyfarm.com\">Full Belly Farm\u003c/a> in the Capay Valley, which she blends with a live starter culture to make country-style pan loaves as well as crusty boules and batards. What keeps it fun and interesting for Guevara is getting to shop for the kitchen and \"mix and match\" out of what's coming in daily to the store. She also feels seeing the same ingredients in the store that she's using in the kitchen will help demystify the process, and encourage shoppers to try baking their own similar breads at home. And while the bulk of her breads are slow-risen with her own sourdough-style starter, she's also making baguettes with fresh yeast, which means faster proofing, rising, and baking, in order to keep up with the demand. \u003c/p>\n\u003cfigure id=\"attachment_73705\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7091.jpg\" alt='\"Zero Waste\" sign. Everything in your cart is either compostable or recyclable. Photo: Naomi Fiss' width=\"500\" height=\"700\" class=\"size-full wp-image-73705\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Zero Waste\" sign. Everything in your cart is either compostable or recyclable. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In the kitchen, as in the shop itself, the emphasis is on zero waste. Squeezed lemon halves leftover from lemonade-making are dehydrated and added to citrus salt or herb-tea blends; tomato skins are dried and pulverized into tomato powder for tomato salt and seasoning mixtures. Bones from animal butchery go into stock, then get roasted for use as dog bones. Having two other food businesses also helps Milgrom and his team buy in greater bulk and have a place to use produce and other perishable items before they can go to waste. And while no one would confuse this place with Foods 4 Less, or any of the many lower-priced neighborhood markets along 24th and Mission Streets, Milgrom hopes to pass along good prices on abundant items whenever possible. The chanterelle crop is fantastic this year, for example, and so fresh chanterelles are $10/lb here, rather than the $20+ found at other similar shops. The heavy wildfire season of 2013 should have a small upside of encouraging great morel mushroom supplies next year; Milgrom hopes his customers will be able to \"eat morels like they're button mushrooms\" come spring. In the bulk bins, there are \u003ca href=\"https://www.tcho.com/\">TCHO\u003c/a> chocolate buttons for baking, at $5/lb, less expensive, by several dollars a pound than the raisins next to them, and worthwhile stocking up on for holiday baking.\u003c/p>\n\u003cfigure id=\"attachment_73685\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7092.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7092.jpg\" alt=\"Signage for Fish and Meat revealing local sources. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-73685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Signage for Fish and Meat revealing local sources. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>The shop's dedication to staying local is most obvious in the fish case. Late fall, before crab season opens, is a slow time for the Pacific coast fishery. What the shop can source sustainably right now:\u003cbr>\nblack cod, rock cod, whole or filleted, oysters, octopus, trout, and fat slabs of sturgeon, plus rosy-orange chunks of salmon, hot-smoked back when it was still available from local waters. \u003c/p>\n\u003cfigure id=\"attachment_73718\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7220.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7220.jpg\" alt=\"The fish case at the Local Mission Market. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-73718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fish case at the Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In the meat case, chicken, beef, pork, lamb, and rabbit, with plans for turkey closer to Thanksgiving. A lone pig trotter hangs by a string in the cold room behind the case--somewhat of a Local signature, since a similar foot has pride of place in the glass-walled walk-in at Local Mission Eatery, too. It's a visceral reminder that the shop and restaurants pride themselves on doing their butchery and using the whole animal, treating the ears and feet with as much respect as the higher-dollar chops and roasts. \u003c/p>\n\u003cfigure id=\"attachment_73688\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7147.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7147.jpg\" alt=\"Meats curing at Local Mission Market. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-73688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meats curing at Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.localmissionmarket.com\">Local Mission Market\u003c/a>\u003cbr>\n\u003cstrong>Address: \u003c/strong> \u003ca href=\"http://goo.gl/maps/FsqKa\">[map]\u003c/a>\u003cbr>\n2670 Harrison St (between 22nd and 23rd Sts)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 795-3355\u003cbr>\nHours:\u003cbr>\nMon-Sun, 9am-9pm\u003cbr>\n\u003cstrong>Facebook: \u003c/strong>\u003ca>LocalMissionMarket\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/localmarketsf\">@localmarketsf\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7049.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7049.jpg\" alt=\"Exterior of Local Mission Market on Harrison Street. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Exterior of Local Mission Market on Harrison Street. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>KQED Pop coverage on Local Mission Market:\u003c/strong> \u003ca href=\"http://blogs.kqed.org/pop/2013/11/13/should-we-embrace-or-resist-gourmet-grocery-stores-like-local-mission-market-san-francisco/\">Should We Embrace or Resist Gourmet Grocery Stores Like Local Mission Market?\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/73515/first-impression-local-mission-market",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1874",
"bayareabites_1875",
"bayareabites_10",
"bayareabites_90"
],
"tags": [
"bayareabites_11840",
"bayareabites_12670",
"bayareabites_9152",
"bayareabites_12671"
],
"featImg": "bayareabites_73736",
"label": "bayareabites"
},
"bayareabites_73457": {
"type": "posts",
"id": "bayareabites_73457",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "73457",
"score": null,
"sort": [
1383701956000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1383701956,
"format": "aside",
"disqusTitle": "How Eastern Coachella Valley Used Egyptomania to Sell Dates",
"title": "How Eastern Coachella Valley Used Egyptomania to Sell Dates",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/RS6565_cal-date-exhibit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/RS6565_cal-date-exhibit1000.jpg\" alt=\"Photo courtesy Coachella Valley History Museum\" width=\"1000\" height=\"788\" class=\"size-full wp-image-73462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy Coachella Valley History Museum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report Magazine\u003c/a> [audio src=\"http://www.kqed.org/.stream/anon/radio/tcrmag/2013/10/20131025dtcrmag.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>Post and Radio story by Lisa Morehouse\u003c/strong>, \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report\u003c/a> (Oct 25-27, 2013)\u003c/p>\n\u003cp>If you drive southeast of Palm Springs through the Eastern Coachella Valley, it’s easy to get a little overwhelmed by the date palm trees. They grow as tall as 70 feet, and they’re everywhere, filling thousands of acres. Dates aren’t native to the Coachella Valley, but they’ve given this region an identity and became a top crop.\u003c/p>\n\u003cp>Around 1900, as part of a U.S. Department of Agriculture program to find crops from around the world which would grow well in the United States, “agricultural explorers” visited Algeria, Iraq and Egypt. They returned with date palm shoots, and after planting in a number of regions, found the Coachella Valley had the perfect climate for the crop.\u003c/p>\n\u003cp>Soon, farmers and business leaders decided consumers might find the Middle Eastern connection romantic. Theaters adopted Arabian themes, the town of Indio built a fairground with turrets and the Old Bagdad stage, and towns were named Mecca, Thermal and Oasis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=n2OD2W1gidI]\u003c/p>\n\u003cp>There aren’t many vestiges of Arabian-themed agri-tourism left in Coachella Valley, but dates are still important. They bring in over $30 million annually to the region, and more than 90 percent of the dates harvested in the U.S. grow here.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>(Read the entire story on \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report\u003c/a>)\u003c/p>\n\n",
"disqusIdentifier": "73457 http://blogs.kqed.org/bayareabites/?p=73457",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/05/how-eastern-coachella-valley-used-egyptomania-to-sell-dates/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 271,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1546992581,
"excerpt": "Around 1900, as part of a U.S. Department of Agriculture program to find crops from around the world which would grow well in the United States, “agricultural explorers” visited Algeria, Iraq and Egypt. They returned with date palm shoots, and after planting in a number of regions, found the Coachella Valley had the perfect climate for the crop.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Around 1900, as part of a U.S. Department of Agriculture program to find crops from around the world which would grow well in the United States, “agricultural explorers” visited Algeria, Iraq and Egypt. They returned with date palm shoots, and after planting in a number of regions, found the Coachella Valley had the perfect climate for the crop.",
"title": "How Eastern Coachella Valley Used Egyptomania to Sell Dates | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How Eastern Coachella Valley Used Egyptomania to Sell Dates",
"datePublished": "2013-11-05T17:39:16-08:00",
"dateModified": "2019-01-08T16:09:41-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-eastern-coachella-valley-used-egyptomania-to-sell-dates",
"status": "publish",
"audioTrackLength": 500,
"path": "/bayareabites/73457/how-eastern-coachella-valley-used-egyptomania-to-sell-dates",
"audioUrl": "http://www.kqed.org/.stream/anon/radio/tcrmag/2013/10/20131025dtcrmag.mp3",
"audioDuration": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/RS6565_cal-date-exhibit1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/RS6565_cal-date-exhibit1000.jpg\" alt=\"Photo courtesy Coachella Valley History Museum\" width=\"1000\" height=\"788\" class=\"size-full wp-image-73462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy Coachella Valley History Museum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report Magazine\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://www.kqed.org/.stream/anon/radio/tcrmag/2013/10/20131025dtcrmag.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cstrong>Post and Radio story by Lisa Morehouse\u003c/strong>, \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report\u003c/a> (Oct 25-27, 2013)\u003c/p>\n\u003cp>If you drive southeast of Palm Springs through the Eastern Coachella Valley, it’s easy to get a little overwhelmed by the date palm trees. They grow as tall as 70 feet, and they’re everywhere, filling thousands of acres. Dates aren’t native to the Coachella Valley, but they’ve given this region an identity and became a top crop.\u003c/p>\n\u003cp>Around 1900, as part of a U.S. Department of Agriculture program to find crops from around the world which would grow well in the United States, “agricultural explorers” visited Algeria, Iraq and Egypt. They returned with date palm shoots, and after planting in a number of regions, found the Coachella Valley had the perfect climate for the crop.\u003c/p>\n\u003cp>Soon, farmers and business leaders decided consumers might find the Middle Eastern connection romantic. Theaters adopted Arabian themes, the town of Indio built a fairground with turrets and the Old Bagdad stage, and towns were named Mecca, Thermal and Oasis.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/n2OD2W1gidI'\n title='//www.youtube.com/embed/n2OD2W1gidI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>There aren’t many vestiges of Arabian-themed agri-tourism left in Coachella Valley, but dates are still important. They bring in over $30 million annually to the region, and more than 90 percent of the dates harvested in the U.S. grow here.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>(Read the entire story on \u003ca href=\"http://www.californiareport.org/archive/R201310251630/d\">The California Report\u003c/a>)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/73457/how-eastern-coachella-valley-used-egyptomania-to-sell-dates",
"authors": [
"5014"
],
"categories": [
"bayareabites_1874",
"bayareabites_2090",
"bayareabites_45",
"bayareabites_34",
"bayareabites_1593",
"bayareabites_316"
],
"tags": [
"bayareabites_11542",
"bayareabites_16263",
"bayareabites_1121"
],
"featImg": "bayareabites_73465",
"label": "bayareabites"
},
"bayareabites_72817": {
"type": "posts",
"id": "bayareabites_72817",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "72817",
"score": null,
"sort": [
1382635389000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1382635389,
"format": "aside",
"disqusTitle": "Report: Meat Producers Ignore Pleas For Health, Environmental Reform",
"title": "Report: Meat Producers Ignore Pleas For Health, Environmental Reform",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72822\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chickens.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chickens.jpg\" alt=\"Chickens in a mechanized hatchery in Monroe County, Ala. Photo: Buyenlarge/Getty Images\" width=\"624\" height=\"468\" class=\"size-full wp-image-72822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chickens in a mechanized hatchery in Monroe County, Ala. Photo: Buyenlarge/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/23/240218737/report-meat-producers-ignore-pleas-for-health-environmental-reform\">The Salt at NPR Food\u003c/a> (10/23/13)\u003c/p>\n\u003cp>Five years ago, a \u003ca href=\"http://www.ncifap.org/_images/PCIFAPFin.pdf\">landmark report\u003c/a> excoriated the animal agriculture industry's practices and laid out a road map for how it could do better. But in the years since, the problems are just as bad — and maybe even worse.\u003c/p>\n\u003cp>That's the conclusion of the Johns Hopkins Center for a Livable Future. This week, the center scolded the industry again with a review of how it has fared in the years since the Pew Commission on Industrial Farm Animal Production released its original report.\u003c/p>\n\u003cp>\"From a regulatory, or legislative, standpoint, we have actually regressed on many of these issues in the last five years,\" says Bob Martin, who served as executive director of the original Pew commission, which included policymakers and scientists. Martin is now a program director at the \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/\">Center for a Livable Future.\u003c/a>\u003c/p>\n\u003cp>Though the Pew commission is not a foodie household name, its 2008 report has subtly shaped many consumers' view of how our food animals are produced. It's not the rosy view — it's the highly critical one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Back then, the commission identified the most worrisome systemic problems of producing 9.8 billion food animals every year in the U.S. It called out the animal agriculture industry for the excessive use of medically important antibiotics, particularly the industry's habit of giving animals low doses for nontherapeutic uses like growth promotion.\u003c/p>\n\u003cp>It also hammered the conventional system of handling of liquid waste from huge animal operations, and standard industry practices of confining animals in gestation crates and battery cages. And it called for enforcement of antitrust laws to restrict the concentration of the industry into a handful of companies that would have inordinate sway over the marketplace.\u003c/p>\n\u003cp>This year, the Center for a Livable Future set about to examine the impact of the original Pew report. The \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/_pdf/news_events/events/CLF-PEW-for%20Web.pdf\">findings\u003c/a>, released Tuesday, largely denounce the industry and the government agencies responsible for regulating them for not heeding the 2008 recommendations.\u003c/p>\n\u003cp>Martin says that while some companies have made \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">strides\u003c/a> in improving animal welfare, the overall trend is that the health, environmental and economic problems are getting worse.\u003c/p>\n\u003cp>Specifically, he says, the industry has failed to eliminate the nontherapeutic use of antibiotics — though the Food and Drug Administration has restricted the use of some specific drugs and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/04/144687810/feds-to-rein-in-use-of-some-antibiotics-on-animals\">set voluntary guidelines\u003c/a>.\u003c/p>\n\u003cp>On the animal waste issue, Martin adds, the Environmental Protection Agency has not followed through with its promise to do a full inventory of waste practices and enact higher waste storage and disposal standards at concentrated animal feeding operations, or CAFOs, that the commission had recommended.\u003c/p>\n\u003cp>The meat industry, meanwhile, argues that it has made significant progress in improving its health and environmental impacts. The Animal Agriculture Alliance, a trade group representing various livestock interests, put out its own \u003ca href=\"http://us1.campaign-archive1.com/?u=69c4e87210c5554923516496c&id=66d0eadd40\">counter-report\u003c/a> on Monday, heralding advances in animal care, responsible antibiotics use, food safety, environmental sustainability and industry research initiatives.\u003c/p>\n\u003cp>The pork industry also seemed peeved at being called intransigent by the commission. In a \u003ca href=\"http://www.nppc.org/2013/10/report-overlooks-animal-agricultures-progress/\">statement\u003c/a>, the president of the National Pork Producers Council called the Pew report \"wrong in every aspect.\"\u003c/p>\n\u003cp>The Hopkins research center, meanwhile, says the industry has resisted reform by lobbying hard against stricter regulatory requirements.\u003c/p>\n\u003cp>\"I think that the power of the industrial animal agriculture sector is almost overwhelming,\" Martin says. \"These are very powerful private companies that give large campaign contributions and can influence legislators.\"\u003c/p>\n\u003cp>The government agencies responsible for policing the cattle, poultry and swine industries on health, the environment and conglomerations have thus been hampered in cracking down, he says.\u003c/p>\n\u003cp>\"The solution to the system being dysfunctional is not to keep putting a Band-Aid on it,\" says Martin. But the newest report notes that economic strains on the industry do not bode well for reform.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "72817 http://blogs.kqed.org/bayareabites/?p=72817",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/10/24/report-meat-producers-ignore-pleas-for-health-environmental-reform/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 660,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1382635485,
"excerpt": "A commission evaluating the impacts of animal agriculture says the industry has resisted change. And it says government agencies have failed to regulate the industry's environmental and health practices because of \"overwhelming\" political influence.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A commission evaluating the impacts of animal agriculture says the industry has resisted change. And it says government agencies have failed to regulate the industry's environmental and health practices because of "overwhelming" political influence.",
"title": "Report: Meat Producers Ignore Pleas For Health, Environmental Reform | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Report: Meat Producers Ignore Pleas For Health, Environmental Reform",
"datePublished": "2013-10-24T10:23:09-07:00",
"dateModified": "2013-10-24T10:24:45-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "report-meat-producers-ignore-pleas-for-health-environmental-reform",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=240218737&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Eliza Barclay",
"nprStoryDate": "Thu, 24 Oct 2013 09:57:00 -0400",
"nprLastModifiedDate": "Thu, 24 Oct 2013 10:41:12 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/10/23/240218737/report-meat-producers-ignore-pleas-for-health-environmental-reform?ft=3&f=240218737",
"nprStoryId": "240218737",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 24 Oct 2013 10:41:00 -0400",
"path": "/bayareabites/72817/report-meat-producers-ignore-pleas-for-health-environmental-reform",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72822\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chickens.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/chickens.jpg\" alt=\"Chickens in a mechanized hatchery in Monroe County, Ala. Photo: Buyenlarge/Getty Images\" width=\"624\" height=\"468\" class=\"size-full wp-image-72822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chickens in a mechanized hatchery in Monroe County, Ala. Photo: Buyenlarge/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/23/240218737/report-meat-producers-ignore-pleas-for-health-environmental-reform\">The Salt at NPR Food\u003c/a> (10/23/13)\u003c/p>\n\u003cp>Five years ago, a \u003ca href=\"http://www.ncifap.org/_images/PCIFAPFin.pdf\">landmark report\u003c/a> excoriated the animal agriculture industry's practices and laid out a road map for how it could do better. But in the years since, the problems are just as bad — and maybe even worse.\u003c/p>\n\u003cp>That's the conclusion of the Johns Hopkins Center for a Livable Future. This week, the center scolded the industry again with a review of how it has fared in the years since the Pew Commission on Industrial Farm Animal Production released its original report.\u003c/p>\n\u003cp>\"From a regulatory, or legislative, standpoint, we have actually regressed on many of these issues in the last five years,\" says Bob Martin, who served as executive director of the original Pew commission, which included policymakers and scientists. Martin is now a program director at the \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/\">Center for a Livable Future.\u003c/a>\u003c/p>\n\u003cp>Though the Pew commission is not a foodie household name, its 2008 report has subtly shaped many consumers' view of how our food animals are produced. It's not the rosy view — it's the highly critical one.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back then, the commission identified the most worrisome systemic problems of producing 9.8 billion food animals every year in the U.S. It called out the animal agriculture industry for the excessive use of medically important antibiotics, particularly the industry's habit of giving animals low doses for nontherapeutic uses like growth promotion.\u003c/p>\n\u003cp>It also hammered the conventional system of handling of liquid waste from huge animal operations, and standard industry practices of confining animals in gestation crates and battery cages. And it called for enforcement of antitrust laws to restrict the concentration of the industry into a handful of companies that would have inordinate sway over the marketplace.\u003c/p>\n\u003cp>This year, the Center for a Livable Future set about to examine the impact of the original Pew report. The \u003ca href=\"http://www.jhsph.edu/research/centers-and-institutes/johns-hopkins-center-for-a-livable-future/_pdf/news_events/events/CLF-PEW-for%20Web.pdf\">findings\u003c/a>, released Tuesday, largely denounce the industry and the government agencies responsible for regulating them for not heeding the 2008 recommendations.\u003c/p>\n\u003cp>Martin says that while some companies have made \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/27/195639341/what-the-rise-of-cage-free-eggs-means-for-chickens\">strides\u003c/a> in improving animal welfare, the overall trend is that the health, environmental and economic problems are getting worse.\u003c/p>\n\u003cp>Specifically, he says, the industry has failed to eliminate the nontherapeutic use of antibiotics — though the Food and Drug Administration has restricted the use of some specific drugs and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/04/144687810/feds-to-rein-in-use-of-some-antibiotics-on-animals\">set voluntary guidelines\u003c/a>.\u003c/p>\n\u003cp>On the animal waste issue, Martin adds, the Environmental Protection Agency has not followed through with its promise to do a full inventory of waste practices and enact higher waste storage and disposal standards at concentrated animal feeding operations, or CAFOs, that the commission had recommended.\u003c/p>\n\u003cp>The meat industry, meanwhile, argues that it has made significant progress in improving its health and environmental impacts. The Animal Agriculture Alliance, a trade group representing various livestock interests, put out its own \u003ca href=\"http://us1.campaign-archive1.com/?u=69c4e87210c5554923516496c&id=66d0eadd40\">counter-report\u003c/a> on Monday, heralding advances in animal care, responsible antibiotics use, food safety, environmental sustainability and industry research initiatives.\u003c/p>\n\u003cp>The pork industry also seemed peeved at being called intransigent by the commission. In a \u003ca href=\"http://www.nppc.org/2013/10/report-overlooks-animal-agricultures-progress/\">statement\u003c/a>, the president of the National Pork Producers Council called the Pew report \"wrong in every aspect.\"\u003c/p>\n\u003cp>The Hopkins research center, meanwhile, says the industry has resisted reform by lobbying hard against stricter regulatory requirements.\u003c/p>\n\u003cp>\"I think that the power of the industrial animal agriculture sector is almost overwhelming,\" Martin says. \"These are very powerful private companies that give large campaign contributions and can influence legislators.\"\u003c/p>\n\u003cp>The government agencies responsible for policing the cattle, poultry and swine industries on health, the environment and conglomerations have thus been hampered in cracking down, he says.\u003c/p>\n\u003cp>\"The solution to the system being dysfunctional is not to keep putting a Band-Aid on it,\" says Martin. But the newest report notes that economic strains on the industry do not bode well for reform.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/72817/report-meat-producers-ignore-pleas-for-health-environmental-reform",
"authors": [
"byline_bayareabites_72817"
],
"categories": [
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_60"
],
"tags": [
"bayareabites_12603",
"bayareabites_11521",
"bayareabites_12607",
"bayareabites_2608",
"bayareabites_12605",
"bayareabites_12606",
"bayareabites_12604",
"bayareabites_10921"
],
"featImg": "bayareabites_72822",
"label": "bayareabites"
},
"bayareabites_72218": {
"type": "posts",
"id": "bayareabites_72218",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "72218",
"score": null,
"sort": [
1382194239000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1382194239,
"format": "aside",
"disqusTitle": "Talking Turkey: How to Choose Your Thanksgiving Bird",
"title": "Talking Turkey: How to Choose Your Thanksgiving Bird",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72493\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/turkey-belcampo600.jpg\">\u003cimg class=\"size-full wp-image-72493\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/turkey-belcampo600.jpg\" alt=\"Belcampo turkeys on the farm in Shasta Valley. Photo: courtesy of Belcampo\" width=\"350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belcampo turkeys on the farm in Shasta Valley.\u003cbr>Photo: courtesy of Belcampo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Updated November 7, 2019. \u003c/em>\u003c/p>\n\u003cp>Now's the time to figure out what kind of turkey you want on your table. Options abound, as do prices. So, how can you get the best of your bird?\u003c/p>\n\u003cp>\u003cstrong>Here a few questions to help you deconstruct your turkey-buying possibilities:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>What is your budget?\u003c/li>\n\u003cli>Are you looking for a fresh or frozen turkey?\u003c/li>\n\u003cli>How many people will you be feeding (and how many leftover-turkey sandwiches do you want to make)?\u003c/li>\n\u003cli>What's important to you and your family: Organics? Avoiding GMOs? Humane practices? Helping preserve heritage breeds?\u003c/li>\n\u003cli>Do you, your family, or your guests have a strong preference for white over dark meat, or vice versa? How adventurous a cook (and eaters) are you working with?\u003c/li>\n\u003c/ul>\n\u003ch3>Turkey Prices\u003c/h3>\n\u003cp>Prices for turkeys really vary, depending on where you're shopping, and more importantly, how the turkey was raised. Supermarkets often price their mass-produced frozen turkeys very cheaply, even giving them away if you spend a certain amount on other items. By contrast, a locally and humanely raised bird that's been freely wandering the green pastures of Marin or Sonoma for five or six months and eating organic, certified non-GMO feed can cost between $75 and $150, possibly more, depending on size. However, there are a variety of options between free and top-of-the-line, so it's worth calling around to quality butcher shops in your area to see what they're offering.\u003c/p>\n\u003ch3>Fresh vs Frozen\u003c/h3>\n\u003cp>Refrigerator real estate is one prime reason for buying a fresh, rather than frozen, bird. The safest, most reliable way to thaw out a frozen bird is in the refrigerator. Count on a thaw rate of four pounds a day, which getting a frozen bird oven-ready can take anywhere from two to four or even five days. In other words, you'll need several days' worth of turkey-sized thawing space available in your fridge if you buy a frozen bird. A fresh bird is just that, probably dispatched less than a week before being purchased.\u003c/p>\n\u003ch3>Local Brands and Butchers\u003c/h3>\n\u003cp>Both \u003ca href=\"http://www.diestelturkey.com\">Diestel Turkey\u003c/a> and \u003ca href=\"http://www.williebird.com\">Willie Bird\u003c/a> focus exclusively on turkey raising--Diestel in Sonora, in the Sierra Foothills near Yosemite, and Willie Bird in Santa Rosa, in Sonoma county. Both are longtime family-run operations, and their birds are available at many butcher shops and specialty markets around the Bay Area. Willie Bird sells both free-range and free-range organic birds, while Diestel offers several different types: classic \"original\" birds, organic birds, pasture-raised birds, and its heirloom collection of old-fashioned breeds, a mix of Bronze, Auburn, and Black. All of Diestel's birds except for the \"original\" birds are raised on certified non-GMO feed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> (in San Francisco's Hayes Valley and the Oxbow Market in Napa) will be taking orders for heritage turkeys raised by \u003ca href=\"http://www.goodshepherdpoultryranch.com/\">Good Shepherd Ranch\u003c/a> in Lindeborg, Kansas. \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> in Berkeley will also serve Good Shepherd Ranch turkeys, and they're offering delivery in the East Bay. According to a Fatted Calf newsletter, farmer Fred Reese \"began raising birds in the 1950′s, maintained and improved his flock over the years and now has the oldest continuous strain of standard bred turkeys in North America. Some of Frank’s heritage turkeys come from bloodlines dating back to the mid 1800’s.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.slowfoodrr.org\">Slow Food Russian River\u003c/a> will be partnering with \u003ca href=\"http://cesonoma.ucanr.edu/Youth_Development/\">Sonoma County 4-H\u003c/a> for this year's \u003ca href=\"http://www.slowfoodrr.org/projects/heritage-turkeys/order-your-thanksgiving-heritage-breed-turkeys-now/\">Heritage Turkey Project\u003c/a>. The turkeys raised by young 4-H farmers in Sonoma are a mix of Bronze, Narragansett, Midget Whites and Holland Whites.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, based in Inverness, will be selling turkeys raised on its farms in West Marin. They'll be offering both White Breasted and heritage turkeys, which are a mix of several breeds.\u003c/p>\n\u003cp>All Marin Sun Farms turkeys are sold frozen.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=yk-V7hD5XQ0]\u003c/p>\n\u003ch3>What size should you ask for?\u003c/h3>\n\u003cul>\n\u003cli>6-8 people, 10-12 lbs\u003c/li>\n\u003cli>8-10 people, 12-16 lbs\u003c/li>\n\u003cli>10-12 people, 14-16 lbs\u003c/li>\n\u003cli>12-14 people, 16-18 lbs\u003c/li>\n\u003cli>14-16 people, 20-22 lbs\u003c/li>\n\u003c/ul>\n\u003cp>The bigger the bird, the higher the meat-to-bone ratio. You'll want at least 12 ounces of meat per person, which will come out to about 2 pounds of raw, bone-in bird for a small turkey, and about 1 1/2 pounds raw bone-in bird for a larger one. It also helps to be flexible.\u003c/p>\n\u003cp>As Joshua and Jessica Applestone note in their book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">The Butchers' Guide to Well-Raised Meat\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp>\"You cannot tell by looking at a young bird how big it will be, and you cannot stop it from growing until you slaughter it...to sell fresh birds means slaughtering mere days before Thanksgiving, five at most, between a typical Saturday slaughter and a Wednesday pickup.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you order a 12-pound bird, you might not have the means (or oven size) to take a 30-pound bird instead, but expect a window of say, 2 to 4 pounds between what you order and what you get. Being a lover of cold turkey sandwiches, I never mind extras, and you can always send home care packages with your guests. But if the specter of weeks of turkey tetrazzini wakes you in a cold sweat, order smaller.\u003c/p>\n\u003cfigure id=\"attachment_72492\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/2013_MSFheritageTurkeys_Pasture1000.jpg\">\u003cimg class=\"size-full wp-image-72492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/2013_MSFheritageTurkeys_Pasture1000.jpg\" alt=\"Marin Sun Farms Broad Breasted Bronze and heritage turkeys are pasture-raised. Photo: courtesy Marin Sun Farms\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms Broad Breasted Bronze and heritage turkeys are pasture-raised. Photo: courtesy Marin Sun Farms\u003c/figcaption>\u003c/figure>\n\u003ch3>Free Range vs Pasture-Raised\u003c/h3>\n\u003cp>As with chickens, and eggs, \"free range\" and \"pasture-raised\" mean two different things. Free-range birds are not confined in individual cages, and they have access to the outdoors. Pasture-raised birds, by contrast, spend most of their days outside, usually rotating to a new field every few days. At night, they typically roost in mobile poultry pens to keep them safe from predators. Pasture-raised turkeys also have a more natural diet, since they're able to supplement their grain-based feed with plants and high-protein bugs and bug larvae found in the fields. Organic turkeys are raised free-range, are kept free of antibiotics, and are raised on organically grown feed.\u003c/p>\n\u003ch3>What about Breeds?\u003c/h3>\n\u003cp>The typical supermarket bird, the Broad-Breasted White, is just that: a bird that's been bred as the \u003ca href=\"http://en.wikipedia.org/wiki/Carol_Doda\">Carol Doda\u003c/a> of turkeys. These birds offer what supermarkets think Americans like: lots and lots of very mild white breast meat. Since the 1960s, these have been the dominant — and in many places, the only — turkey breed in the U.S. Heritage breeds, by contrast, are breeds that were popular during the nineteenth century up through the 1930s. These breeds are now experiencing a renaissance, much like heirloom vegetables. They are closer in style to wild turkeys, offering more dark meat, a little more chew and typically, more flavor as well. Heritage breeds grow slowly, part of the reason for their high price. A typical heritage bird needs up to 28 weeks of care and feeding to reach its finished weight.\u003c/p>\n\u003cp>All well and good, but if you have a houseful of white-meat-only eaters, splurging on a heritage bird may leave a lot of dark meat on the platter.\u003c/p>\n\u003ch3>Order Ahead\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Once you've decided on the type of bird you'd like, order ahead. Procrastination is no friend to the turkey buyer. Most independent butcher shops contract with local ranchers for a certain number of birds. Remember, it can take up to 28 weeks to raise a turkey to roasting size. if you've got your heart set on getting a bird of a particular breed or provenance, placing your order several weeks ahead will spare both you, and your butcher shop, from boiling over with last-minute turkey-sourcing stress. Also, remember that four-pounds-a-day thawing rule; you can't buy a rock-hard frozen turkey on November 27 and expect it to be ready to roast the next morning.\u003c/p>\n\u003cul>\n\u003cli>Pre-ordering at \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> is a must, as they only order a few extra. They'll be taking orders now through November 16, either in person, online, or by phone.\u003c/li>\n\u003cli>Reserve your Heritage Turkey Project turkey (with a $40 deposit) from Slow Food Russian River by mail. Print out the order form from the \u003ca href=\"http://www.slowfoodrr.org/projects/heritage-turkeys/order-your-thanksgiving-heritage-breed-turkeys-now/\">Slow Food Russian River blog\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://belcampo.com/\">Belcampo\u003c/a> is selling organic turkey (Heritage Turkey) online through their \u003ca href=\"https://belcampo.com/shop/\">shop\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://www.fattedcalf.com/locations/\">Fatted Calf\u003c/a> will take turkey orders by phone or over email at either store.\u003c/li>\n\u003cli>Marin Sun Farms is \u003ca href=\"https://www.facebook.com/marinsunfarms/photos/a.122782597744464/2014203388602366/?type=3&theater\">taking orders\u003c/a> by email with pickups in Oakland and Point Reyes.\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "72218 http://blogs.kqed.org/bayareabites/?p=72218",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/10/19/talking-turkey-how-to-choose-your-thanksgiving-bird/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1449,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1573155427,
"excerpt": "Sure, the thermometer might read 75 degrees, but before you know it, turkey time will be upon us. Wondering about heritage breeds? Pasture-raised? Or just how big a bird you'll need feed your clan? Take the guesswork out of buying your holiday turkey with Bay Area Bites' guide to sourcing the best birds around the Bay. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Sure, the thermometer might read 75 degrees, but before you know it, turkey time will be upon us. Wondering about heritage breeds? Pasture-raised? Or just how big a bird you'll need feed your clan? Take the guesswork out of buying your holiday turkey with Bay Area Bites' guide to sourcing the best birds around the Bay. ",
"title": "Talking Turkey: How to Choose Your Thanksgiving Bird | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Talking Turkey: How to Choose Your Thanksgiving Bird",
"datePublished": "2013-10-19T07:50:39-07:00",
"dateModified": "2019-11-07T11:37:07-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "talking-turkey-how-to-choose-your-thanksgiving-bird",
"status": "publish",
"path": "/bayareabites/72218/talking-turkey-how-to-choose-your-thanksgiving-bird",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72493\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/turkey-belcampo600.jpg\">\u003cimg class=\"size-full wp-image-72493\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/turkey-belcampo600.jpg\" alt=\"Belcampo turkeys on the farm in Shasta Valley. Photo: courtesy of Belcampo\" width=\"350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belcampo turkeys on the farm in Shasta Valley.\u003cbr>Photo: courtesy of Belcampo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Updated November 7, 2019. \u003c/em>\u003c/p>\n\u003cp>Now's the time to figure out what kind of turkey you want on your table. Options abound, as do prices. So, how can you get the best of your bird?\u003c/p>\n\u003cp>\u003cstrong>Here a few questions to help you deconstruct your turkey-buying possibilities:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>What is your budget?\u003c/li>\n\u003cli>Are you looking for a fresh or frozen turkey?\u003c/li>\n\u003cli>How many people will you be feeding (and how many leftover-turkey sandwiches do you want to make)?\u003c/li>\n\u003cli>What's important to you and your family: Organics? Avoiding GMOs? Humane practices? Helping preserve heritage breeds?\u003c/li>\n\u003cli>Do you, your family, or your guests have a strong preference for white over dark meat, or vice versa? How adventurous a cook (and eaters) are you working with?\u003c/li>\n\u003c/ul>\n\u003ch3>Turkey Prices\u003c/h3>\n\u003cp>Prices for turkeys really vary, depending on where you're shopping, and more importantly, how the turkey was raised. Supermarkets often price their mass-produced frozen turkeys very cheaply, even giving them away if you spend a certain amount on other items. By contrast, a locally and humanely raised bird that's been freely wandering the green pastures of Marin or Sonoma for five or six months and eating organic, certified non-GMO feed can cost between $75 and $150, possibly more, depending on size. However, there are a variety of options between free and top-of-the-line, so it's worth calling around to quality butcher shops in your area to see what they're offering.\u003c/p>\n\u003ch3>Fresh vs Frozen\u003c/h3>\n\u003cp>Refrigerator real estate is one prime reason for buying a fresh, rather than frozen, bird. The safest, most reliable way to thaw out a frozen bird is in the refrigerator. Count on a thaw rate of four pounds a day, which getting a frozen bird oven-ready can take anywhere from two to four or even five days. In other words, you'll need several days' worth of turkey-sized thawing space available in your fridge if you buy a frozen bird. A fresh bird is just that, probably dispatched less than a week before being purchased.\u003c/p>\n\u003ch3>Local Brands and Butchers\u003c/h3>\n\u003cp>Both \u003ca href=\"http://www.diestelturkey.com\">Diestel Turkey\u003c/a> and \u003ca href=\"http://www.williebird.com\">Willie Bird\u003c/a> focus exclusively on turkey raising--Diestel in Sonora, in the Sierra Foothills near Yosemite, and Willie Bird in Santa Rosa, in Sonoma county. Both are longtime family-run operations, and their birds are available at many butcher shops and specialty markets around the Bay Area. Willie Bird sells both free-range and free-range organic birds, while Diestel offers several different types: classic \"original\" birds, organic birds, pasture-raised birds, and its heirloom collection of old-fashioned breeds, a mix of Bronze, Auburn, and Black. All of Diestel's birds except for the \"original\" birds are raised on certified non-GMO feed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> (in San Francisco's Hayes Valley and the Oxbow Market in Napa) will be taking orders for heritage turkeys raised by \u003ca href=\"http://www.goodshepherdpoultryranch.com/\">Good Shepherd Ranch\u003c/a> in Lindeborg, Kansas. \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> in Berkeley will also serve Good Shepherd Ranch turkeys, and they're offering delivery in the East Bay. According to a Fatted Calf newsletter, farmer Fred Reese \"began raising birds in the 1950′s, maintained and improved his flock over the years and now has the oldest continuous strain of standard bred turkeys in North America. Some of Frank’s heritage turkeys come from bloodlines dating back to the mid 1800’s.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.slowfoodrr.org\">Slow Food Russian River\u003c/a> will be partnering with \u003ca href=\"http://cesonoma.ucanr.edu/Youth_Development/\">Sonoma County 4-H\u003c/a> for this year's \u003ca href=\"http://www.slowfoodrr.org/projects/heritage-turkeys/order-your-thanksgiving-heritage-breed-turkeys-now/\">Heritage Turkey Project\u003c/a>. The turkeys raised by young 4-H farmers in Sonoma are a mix of Bronze, Narragansett, Midget Whites and Holland Whites.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, based in Inverness, will be selling turkeys raised on its farms in West Marin. They'll be offering both White Breasted and heritage turkeys, which are a mix of several breeds.\u003c/p>\n\u003cp>All Marin Sun Farms turkeys are sold frozen.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/yk-V7hD5XQ0'\n title='//www.youtube.com/embed/yk-V7hD5XQ0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003ch3>What size should you ask for?\u003c/h3>\n\u003cul>\n\u003cli>6-8 people, 10-12 lbs\u003c/li>\n\u003cli>8-10 people, 12-16 lbs\u003c/li>\n\u003cli>10-12 people, 14-16 lbs\u003c/li>\n\u003cli>12-14 people, 16-18 lbs\u003c/li>\n\u003cli>14-16 people, 20-22 lbs\u003c/li>\n\u003c/ul>\n\u003cp>The bigger the bird, the higher the meat-to-bone ratio. You'll want at least 12 ounces of meat per person, which will come out to about 2 pounds of raw, bone-in bird for a small turkey, and about 1 1/2 pounds raw bone-in bird for a larger one. It also helps to be flexible.\u003c/p>\n\u003cp>As Joshua and Jessica Applestone note in their book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">The Butchers' Guide to Well-Raised Meat\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp>\"You cannot tell by looking at a young bird how big it will be, and you cannot stop it from growing until you slaughter it...to sell fresh birds means slaughtering mere days before Thanksgiving, five at most, between a typical Saturday slaughter and a Wednesday pickup.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you order a 12-pound bird, you might not have the means (or oven size) to take a 30-pound bird instead, but expect a window of say, 2 to 4 pounds between what you order and what you get. Being a lover of cold turkey sandwiches, I never mind extras, and you can always send home care packages with your guests. But if the specter of weeks of turkey tetrazzini wakes you in a cold sweat, order smaller.\u003c/p>\n\u003cfigure id=\"attachment_72492\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/2013_MSFheritageTurkeys_Pasture1000.jpg\">\u003cimg class=\"size-full wp-image-72492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/2013_MSFheritageTurkeys_Pasture1000.jpg\" alt=\"Marin Sun Farms Broad Breasted Bronze and heritage turkeys are pasture-raised. Photo: courtesy Marin Sun Farms\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms Broad Breasted Bronze and heritage turkeys are pasture-raised. Photo: courtesy Marin Sun Farms\u003c/figcaption>\u003c/figure>\n\u003ch3>Free Range vs Pasture-Raised\u003c/h3>\n\u003cp>As with chickens, and eggs, \"free range\" and \"pasture-raised\" mean two different things. Free-range birds are not confined in individual cages, and they have access to the outdoors. Pasture-raised birds, by contrast, spend most of their days outside, usually rotating to a new field every few days. At night, they typically roost in mobile poultry pens to keep them safe from predators. Pasture-raised turkeys also have a more natural diet, since they're able to supplement their grain-based feed with plants and high-protein bugs and bug larvae found in the fields. Organic turkeys are raised free-range, are kept free of antibiotics, and are raised on organically grown feed.\u003c/p>\n\u003ch3>What about Breeds?\u003c/h3>\n\u003cp>The typical supermarket bird, the Broad-Breasted White, is just that: a bird that's been bred as the \u003ca href=\"http://en.wikipedia.org/wiki/Carol_Doda\">Carol Doda\u003c/a> of turkeys. These birds offer what supermarkets think Americans like: lots and lots of very mild white breast meat. Since the 1960s, these have been the dominant — and in many places, the only — turkey breed in the U.S. Heritage breeds, by contrast, are breeds that were popular during the nineteenth century up through the 1930s. These breeds are now experiencing a renaissance, much like heirloom vegetables. They are closer in style to wild turkeys, offering more dark meat, a little more chew and typically, more flavor as well. Heritage breeds grow slowly, part of the reason for their high price. A typical heritage bird needs up to 28 weeks of care and feeding to reach its finished weight.\u003c/p>\n\u003cp>All well and good, but if you have a houseful of white-meat-only eaters, splurging on a heritage bird may leave a lot of dark meat on the platter.\u003c/p>\n\u003ch3>Order Ahead\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once you've decided on the type of bird you'd like, order ahead. Procrastination is no friend to the turkey buyer. Most independent butcher shops contract with local ranchers for a certain number of birds. Remember, it can take up to 28 weeks to raise a turkey to roasting size. if you've got your heart set on getting a bird of a particular breed or provenance, placing your order several weeks ahead will spare both you, and your butcher shop, from boiling over with last-minute turkey-sourcing stress. Also, remember that four-pounds-a-day thawing rule; you can't buy a rock-hard frozen turkey on November 27 and expect it to be ready to roast the next morning.\u003c/p>\n\u003cul>\n\u003cli>Pre-ordering at \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> is a must, as they only order a few extra. They'll be taking orders now through November 16, either in person, online, or by phone.\u003c/li>\n\u003cli>Reserve your Heritage Turkey Project turkey (with a $40 deposit) from Slow Food Russian River by mail. Print out the order form from the \u003ca href=\"http://www.slowfoodrr.org/projects/heritage-turkeys/order-your-thanksgiving-heritage-breed-turkeys-now/\">Slow Food Russian River blog\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://belcampo.com/\">Belcampo\u003c/a> is selling organic turkey (Heritage Turkey) online through their \u003ca href=\"https://belcampo.com/shop/\">shop\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"https://www.fattedcalf.com/locations/\">Fatted Calf\u003c/a> will take turkey orders by phone or over email at either store.\u003c/li>\n\u003cli>Marin Sun Farms is \u003ca href=\"https://www.facebook.com/marinsunfarms/photos/a.122782597744464/2014203388602366/?type=3&theater\">taking orders\u003c/a> by email with pickups in Oakland and Point Reyes.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/72218/talking-turkey-how-to-choose-your-thanksgiving-bird",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1874",
"bayareabites_95",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1875"
],
"tags": [
"bayareabites_8699",
"bayareabites_12591",
"bayareabites_12584",
"bayareabites_12120",
"bayareabites_4159",
"bayareabites_530",
"bayareabites_543"
],
"featImg": "bayareabites_72491",
"label": "bayareabites"
},
"bayareabites_71880": {
"type": "posts",
"id": "bayareabites_71880",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "71880",
"score": null,
"sort": [
1381527466000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1381527466,
"format": "aside",
"disqusTitle": "Nine Things You Didn’t Know About the Fall Grape Harvest",
"title": "Nine Things You Didn’t Know About the Fall Grape Harvest",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_72003\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0057.jpg\" alt=\"California has the ideal conditions for wine grapes including sediment rich soil coupled with hot days and cool nights, making it the fourth largest wine producer in the world. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California has the ideal conditions for wine grapes including sediment rich soil coupled with hot days and cool nights, making it the fourth largest wine producer in the world. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003cp> Winemakers can thank Lucille Ball for glamorizing the crush during her iconic \u003ca href=\"http://www.youtube.com/watch?v=1yIn2PeoZjA\">grape-stomping escapade\u003c/a> in \u003ca href=\"http://en.wikipedia.org/wiki/I_Love_Lucy\">I Love Lucy\u003c/a>. And while manually pressing grapes has fallen out of fashion in the tech age, there are a myriad of tricks of the trade I discovered last month during a trip to \u003ca href=\"http://napavalley.com/\">Napa\u003c/a>. As John Hendrick, a home winemaker in \u003ca href=\"http://www.ci.st-helena.ca.us/\">St. Helena\u003c/a>, knelt between rows of Merlot and Cabernet Franc, he taught me a few things about \u003ca href=\"http://en.wikipedia.org/wiki/Viticulture\">viticulture\u003c/a>. Hendrick invites volunteers to pick grapes on his one-third of an acre lot, as do a handful of vineyards. \u003c/p>\n\u003cp>With more than 3,500 wineries in California harvesting \u003ca href=\"http://www.wineinstitute.org/files/CA%20Wine%20Stat%20Profile%202012.pdf\">4 million tons of grapes annually\u003c/a>, there is ample opportunity to participate. Here are a few insights, and a list of places where you can experience the harvest yourself.\u003c/p>\n\u003ch3>1. The time of day you pick is just as important as the time of year\u003c/h3>\n\u003cp>You may know that August, September and October are the best months to harvest but did you know the time of day is just as important? In the dead of night, tractor-mounted lights flick on and field hands load baskets full of grapes in a practice that is increasingly common in California and throughout the world. \u003ca href=\"http://usatoday30.usatoday.com/money/industries/food/story/2011-11-01/winery-night-grape-harvest/51067222/1\">Harvesting at night\u003c/a> saves money (no need to cool grapes before crushing), is easier on the workers and ensures a stable sugar level in the grapes, something that fluctuates when the temperature rises.\u003c/p>\n\u003cfigure id=\"attachment_72002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0052.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0052.jpg\" alt=\"Merlot and Cabernet Franc were more than ready to pick on Hendrick’s family vineyard—some of the clusters had already been decimated by the birds. Photo: Lisa Regalla\" width=\"500\" class=\"size-full wp-image-72002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merlot and Cabernet Franc were more than ready to pick on Hendrick’s family vineyard—some of the clusters had already been decimated by the birds. Photo: Lisa Regalla\u003c/figcaption>\u003c/figure>\n\u003ch3>2. To manipulate sugars and acid, grapes are picked early or left on the vine\u003c/h3>\n\u003cp>Collecting grapes takes several months because the optimum ripeness varies from varietal to varietal. In California, white grapes like Sauvignon Blanc are picked first because winemakers look for lower sugar to acid ratios to give those wines a crisp, almost tart taste. Red grapes are picked later and grapes for dessert wine, like “late harvest” Riesling, are left on the vine even longer so the fruit continues to ripen, i.e. produces more sugar, resulting in a sweeter wine. \u003c/p>\n\u003ch3>3. Moldy grapes make some of the best wine\u003c/h3>\n\u003cp>To produce sweet wine, vintners rely on a fungus called \u003ca href=\"http://en.wikipedia.org/wiki/Botrytis_cinerea\">\u003cem>Botrytis cinerea\u003c/em>\u003c/a> or noble rot, which shrivels and decays the grapes creating two desirable traits: more sugar and a distinctive taste. Noble rot dries out the grapes making the sugar to water content higher which leads to a sweeter wine. The fungus also has an aromatic compound called \u003ca href=\"http://en.wikipedia.org/wiki/Phenylacetaldehyde\">\u003cem>phenylacetaldehyde\u003c/em>\u003c/a> that gives wine a “honey” or “beeswax” flavor. Wineries like \u003ca href=\"http://www.beringer.com/\">Beringer\u003c/a> can now create botrytis-affected wine entirely in the laboratory by adding spores to trays full of grapes in temperature controlled rooms.\u003c/p>\n\u003cfigure id=\"attachment_72004\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0065.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0065.jpg\" alt=\"Wild yeast covers Merlot grapes giving them a frosty look. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild yeast covers Merlot grapes giving them a frosty look. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>4. Grapes are sometimes fermented with wild yeast from the field\u003c/h3>\n\u003cp>While yeast is the essential component that converts grape juice into wine, not all yeast is added in the barrel. Most people are familiar with cultured yeast which is intentionally added, but wild yeast can play a role too. This naturally occurring yeast, often called bloom or blush, coats the grapes in the field and starts the fermentation process almost immediately after the fruit is crushed. It’s widely used among home winemakers but less common in wineries since full fermentation is rare unless cultured yeast is also added.\u003c/p>\n\u003cfigure id=\"attachment_72010\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0149.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0149.jpg\" alt=\"Dumping Cabernet Franc grapes into the de-stemmer/crusher before the juice gets ready for fermentation. Photo: Lisa Regalla\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumping Cabernet Franc grapes into the de-stemmer/crusher before the juice gets ready for fermentation. Photo: Lisa Regalla\u003c/figcaption>\u003c/figure>\n\u003ch3>5. High-tech optical sorters separate grapes with surprising accuracy\u003c/h3>\n\u003cp>And that’s a good thing. Hand-sorting through a million tons of grapes to check for mold and other imperfections is laborious and time consuming, so wineries have employed \u003ca href=\"http://en.wikipedia.org/wiki/Optical_sorting\">optical sorters\u003c/a> that discard exactly what the winemaker deems undesirable. After grapes are de-stemmed and placed on a conveyer belt, the machines use ejection jets to discard unwanted berries. The devices take digital photos and know exactly which grapes to discard based on information the winemaker has entered about the color, size and shape of the grape. Using targeted air blasts, the sorter sends selected grapes into one bin and unsuitable grapes and debris into another. Wineries like \u003ca href=\"http://www.silveradovineyards.com/\">Silverado Vineyards\u003c/a> and \u003ca href=\"http://clospegase.com/\">Clos Pegase\u003c/a> have adopted the technology, which more than doubles the rate of production.\u003c/p>\n\u003cfigure id=\"attachment_72006\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0105.jpg\" alt=\"A corkscrew-looking blade in the de-stemmer/crusher separates the stems from the grapes which fall into a bucket below. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72006\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corkscrew-looking blade in the de-stemmer/crusher separates the stems from the grapes which fall into a bucket below. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>6. The romanticized grape stomp is a thing of the past\u003c/h3>\n\u003cp>Lucy would be disappointed at her prospects today, as most human grape-stompers have been replaced by de-stemmers/crushers. Hendrick uses an enamel de-stemmer/crusher from a fellow winemaker with an oversized “corkscrew” to shoot out the stems and let the crushed grapes fall into a bucket below. \u003cem>Sidenote:\u003c/em> if you leave the stems on during fermentation you get Grappa, a distilled wine made from crushed grapes, seeds, skins and stems that is popular in Italy and Spain. \u003c/p>\n\u003ch3>7. The sugar content in wine is evident before it’s barreled\u003c/h3>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Brix\">\u003cem>Brix\u003c/em>\u003c/a>, a measurement of the amount of sugar in grape juice, is calculated after de-stemming using a \u003ca href=\"http://en.wikipedia.org/wiki/Refractometer\">refractometer\u003c/a>. One brix equals one gram of sugar per 100 grams of liquid, which shows up in the refractometer as a shadow inside the instrument. Winemakers dip the device into the juice hoping for a reading between 24 to 27, which predicts an alcohol content between 12-15%.\u003c/p>\n\u003ch3>8. It’s not the grapes that determine the color, it’s the skin\u003c/h3>\n\u003cp>Red wine obviously comes from red grapes but can white wine also come from red grapes? The answer—sort of. To get the red color, winemakers leave the skins on red grapes during fermentation. To get white wine from red grapes, vintners remove the skins from red grapes before processing. Technically, the resulting wine is a \u003ca href=\"http://en.wikipedia.org/wiki/Ros%C3%A9\">rosé\u003c/a> but is often marketed, like \u003ca href=\"http://www.nytimes.com/2000/10/25/dining/a-rose-by-another-name-white-merlot.html\">White Merlot\u003c/a>, as white wine. \u003ca href=\"http://en.wikipedia.org/wiki/White_Zinfandel\">White Zinfandel\u003c/a> has also gained traction but is something different altogether. \u003c/p>\n\u003ch3>9. Fermentation happens in a fortnight\u003c/h3>\n\u003cp>Once the juice is sealed in oak barrels or housed in stainless steel tanks, the yeast gets straight to work. Fermentation only takes two weeks but wine is left to age. During the aging process wine takes on distinct characteristics of the container and develops a unique flavor profile. Whether it’s aged for two years or ten, no bottle of wine is the same, which is what wine enthusiasts love about the surprise poured into each glass.\u003c/p>\n\u003cfigure id=\"attachment_72007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0129.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0129.jpg\" alt=\"Buckets of Cabernet Franc waiting to be pressed. Though we picked at noon, professional vintners often pick at night to avoid high temperatures. Photo: Lindsey Hoshaw\" width=\"500\" class=\"size-full wp-image-72007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buckets of Cabernet Franc waiting to be pressed. Though we picked at noon, professional vintners often pick at night to avoid high temperatures. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>JOIN THE HARVEST\u003c/h3>\n\u003cp>\u003cstrong>Here are a few wineries that welcome volunteers:\u003c/strong> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>NAPA\u003c/strong>\u003cbr>\nFrom Labor Day to Halloween, visitors can stop by \u003ca href=\"http://www.grgich.com/\">Grigh Hills Estate\u003c/a> and stomp grapes, then imprint their grape juice-stained feet on a white t-shirt after they step out of the barrel. Following the crush, guests can relax indoors and taste three of the Estate’s wines.\u003cbr>\nFor \u003ca href=\"http://calendar.napavalley.com/index.php?eID=31086\">more information\u003c/a>, call 707-963-2784, daily through Halloween, 10am to 4pm.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.bourassavineyards.com\">Bourassa Vineyard’s\u003c/a> \u003ca href=\"http://www.bourassavineyards.com/product/Tickets---Harvest-Party-Celebration-2012?pageID=58c68d15-b8d1-eaf8-0131-18a25d9088b9&sortBy=DisplayOrder&maxRows=10&\">Harvest Celebration\u003c/a> you can stomp grapes and taste wine right out of the barrel before enjoying live music as the winery serves up roast pig and a wine pairing.\u003cbr>\n$80 per person. October 19, 2pm to 6pm.\u003c/p>\n\u003cp>\u003cstrong>SONOMA\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.quivirawine.com/\">Quivira Vineyards\u003c/a> is an organic and biodynamic winery that hosts an annual \u003ca href=\"http://www.quivirawine.com/index.php?option=com_submenus&id=3&show=15#figfestival\">Figs & Pigs Festival\u003c/a> where guests can enjoy a figs and bacon themed buffet after participating in a grape stomping competition. \u003ca href=\"http://store.quivirawine.com/SHOP.AMS?LEVEL=BOT&PART=TK-300\">RSVP required\u003c/a>, $50 per person. October 19, Noon to 4pm.\u003c/p>\n\n",
"disqusIdentifier": "71880 http://blogs.kqed.org/bayareabites/?p=71880",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/10/11/nine-things-you-didnt-know-about-the-fall-grape-harvest/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1342,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1567626793,
"excerpt": "Culling and stomping grapes may conjure images of the fall harvest but did you know that vintners want fungus-covered fruit or that white wine can be made from red grapes? Lindsey Hoshaw takes a trip to Napa and shares a few little known facts about winemaking including where you can join the crush.\r\n ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Culling and stomping grapes may conjure images of the fall harvest but did you know that vintners want fungus-covered fruit or that white wine can be made from red grapes? Lindsey Hoshaw takes a trip to Napa and shares a few little known facts about winemaking including where you can join the crush.\r\n ",
"title": "Nine Things You Didn’t Know About the Fall Grape Harvest | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Nine Things You Didn’t Know About the Fall Grape Harvest",
"datePublished": "2013-10-11T14:37:46-07:00",
"dateModified": "2019-09-04T12:53:13-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "nine-things-you-didnt-know-about-the-fall-grape-harvest",
"status": "publish",
"path": "/bayareabites/71880/nine-things-you-didnt-know-about-the-fall-grape-harvest",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72003\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0057.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0057.jpg\" alt=\"California has the ideal conditions for wine grapes including sediment rich soil coupled with hot days and cool nights, making it the fourth largest wine producer in the world. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72003\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California has the ideal conditions for wine grapes including sediment rich soil coupled with hot days and cool nights, making it the fourth largest wine producer in the world. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003cp> Winemakers can thank Lucille Ball for glamorizing the crush during her iconic \u003ca href=\"http://www.youtube.com/watch?v=1yIn2PeoZjA\">grape-stomping escapade\u003c/a> in \u003ca href=\"http://en.wikipedia.org/wiki/I_Love_Lucy\">I Love Lucy\u003c/a>. And while manually pressing grapes has fallen out of fashion in the tech age, there are a myriad of tricks of the trade I discovered last month during a trip to \u003ca href=\"http://napavalley.com/\">Napa\u003c/a>. As John Hendrick, a home winemaker in \u003ca href=\"http://www.ci.st-helena.ca.us/\">St. Helena\u003c/a>, knelt between rows of Merlot and Cabernet Franc, he taught me a few things about \u003ca href=\"http://en.wikipedia.org/wiki/Viticulture\">viticulture\u003c/a>. Hendrick invites volunteers to pick grapes on his one-third of an acre lot, as do a handful of vineyards. \u003c/p>\n\u003cp>With more than 3,500 wineries in California harvesting \u003ca href=\"http://www.wineinstitute.org/files/CA%20Wine%20Stat%20Profile%202012.pdf\">4 million tons of grapes annually\u003c/a>, there is ample opportunity to participate. Here are a few insights, and a list of places where you can experience the harvest yourself.\u003c/p>\n\u003ch3>1. The time of day you pick is just as important as the time of year\u003c/h3>\n\u003cp>You may know that August, September and October are the best months to harvest but did you know the time of day is just as important? In the dead of night, tractor-mounted lights flick on and field hands load baskets full of grapes in a practice that is increasingly common in California and throughout the world. \u003ca href=\"http://usatoday30.usatoday.com/money/industries/food/story/2011-11-01/winery-night-grape-harvest/51067222/1\">Harvesting at night\u003c/a> saves money (no need to cool grapes before crushing), is easier on the workers and ensures a stable sugar level in the grapes, something that fluctuates when the temperature rises.\u003c/p>\n\u003cfigure id=\"attachment_72002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0052.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0052.jpg\" alt=\"Merlot and Cabernet Franc were more than ready to pick on Hendrick’s family vineyard—some of the clusters had already been decimated by the birds. Photo: Lisa Regalla\" width=\"500\" class=\"size-full wp-image-72002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Merlot and Cabernet Franc were more than ready to pick on Hendrick’s family vineyard—some of the clusters had already been decimated by the birds. Photo: Lisa Regalla\u003c/figcaption>\u003c/figure>\n\u003ch3>2. To manipulate sugars and acid, grapes are picked early or left on the vine\u003c/h3>\n\u003cp>Collecting grapes takes several months because the optimum ripeness varies from varietal to varietal. In California, white grapes like Sauvignon Blanc are picked first because winemakers look for lower sugar to acid ratios to give those wines a crisp, almost tart taste. Red grapes are picked later and grapes for dessert wine, like “late harvest” Riesling, are left on the vine even longer so the fruit continues to ripen, i.e. produces more sugar, resulting in a sweeter wine. \u003c/p>\n\u003ch3>3. Moldy grapes make some of the best wine\u003c/h3>\n\u003cp>To produce sweet wine, vintners rely on a fungus called \u003ca href=\"http://en.wikipedia.org/wiki/Botrytis_cinerea\">\u003cem>Botrytis cinerea\u003c/em>\u003c/a> or noble rot, which shrivels and decays the grapes creating two desirable traits: more sugar and a distinctive taste. Noble rot dries out the grapes making the sugar to water content higher which leads to a sweeter wine. The fungus also has an aromatic compound called \u003ca href=\"http://en.wikipedia.org/wiki/Phenylacetaldehyde\">\u003cem>phenylacetaldehyde\u003c/em>\u003c/a> that gives wine a “honey” or “beeswax” flavor. Wineries like \u003ca href=\"http://www.beringer.com/\">Beringer\u003c/a> can now create botrytis-affected wine entirely in the laboratory by adding spores to trays full of grapes in temperature controlled rooms.\u003c/p>\n\u003cfigure id=\"attachment_72004\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0065.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0065.jpg\" alt=\"Wild yeast covers Merlot grapes giving them a frosty look. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild yeast covers Merlot grapes giving them a frosty look. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>4. Grapes are sometimes fermented with wild yeast from the field\u003c/h3>\n\u003cp>While yeast is the essential component that converts grape juice into wine, not all yeast is added in the barrel. Most people are familiar with cultured yeast which is intentionally added, but wild yeast can play a role too. This naturally occurring yeast, often called bloom or blush, coats the grapes in the field and starts the fermentation process almost immediately after the fruit is crushed. It’s widely used among home winemakers but less common in wineries since full fermentation is rare unless cultured yeast is also added.\u003c/p>\n\u003cfigure id=\"attachment_72010\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0149.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0149.jpg\" alt=\"Dumping Cabernet Franc grapes into the de-stemmer/crusher before the juice gets ready for fermentation. Photo: Lisa Regalla\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dumping Cabernet Franc grapes into the de-stemmer/crusher before the juice gets ready for fermentation. Photo: Lisa Regalla\u003c/figcaption>\u003c/figure>\n\u003ch3>5. High-tech optical sorters separate grapes with surprising accuracy\u003c/h3>\n\u003cp>And that’s a good thing. Hand-sorting through a million tons of grapes to check for mold and other imperfections is laborious and time consuming, so wineries have employed \u003ca href=\"http://en.wikipedia.org/wiki/Optical_sorting\">optical sorters\u003c/a> that discard exactly what the winemaker deems undesirable. After grapes are de-stemmed and placed on a conveyer belt, the machines use ejection jets to discard unwanted berries. The devices take digital photos and know exactly which grapes to discard based on information the winemaker has entered about the color, size and shape of the grape. Using targeted air blasts, the sorter sends selected grapes into one bin and unsuitable grapes and debris into another. Wineries like \u003ca href=\"http://www.silveradovineyards.com/\">Silverado Vineyards\u003c/a> and \u003ca href=\"http://clospegase.com/\">Clos Pegase\u003c/a> have adopted the technology, which more than doubles the rate of production.\u003c/p>\n\u003cfigure id=\"attachment_72006\" class=\"wp-caption aligncenter\" style=\"max-width: 1105px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0105.jpg\" alt=\"A corkscrew-looking blade in the de-stemmer/crusher separates the stems from the grapes which fall into a bucket below. Photo: Lindsey Hoshaw\" width=\"1105\" height=\"740\" class=\"size-full wp-image-72006\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corkscrew-looking blade in the de-stemmer/crusher separates the stems from the grapes which fall into a bucket below. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>6. The romanticized grape stomp is a thing of the past\u003c/h3>\n\u003cp>Lucy would be disappointed at her prospects today, as most human grape-stompers have been replaced by de-stemmers/crushers. Hendrick uses an enamel de-stemmer/crusher from a fellow winemaker with an oversized “corkscrew” to shoot out the stems and let the crushed grapes fall into a bucket below. \u003cem>Sidenote:\u003c/em> if you leave the stems on during fermentation you get Grappa, a distilled wine made from crushed grapes, seeds, skins and stems that is popular in Italy and Spain. \u003c/p>\n\u003ch3>7. The sugar content in wine is evident before it’s barreled\u003c/h3>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Brix\">\u003cem>Brix\u003c/em>\u003c/a>, a measurement of the amount of sugar in grape juice, is calculated after de-stemming using a \u003ca href=\"http://en.wikipedia.org/wiki/Refractometer\">refractometer\u003c/a>. One brix equals one gram of sugar per 100 grams of liquid, which shows up in the refractometer as a shadow inside the instrument. Winemakers dip the device into the juice hoping for a reading between 24 to 27, which predicts an alcohol content between 12-15%.\u003c/p>\n\u003ch3>8. It’s not the grapes that determine the color, it’s the skin\u003c/h3>\n\u003cp>Red wine obviously comes from red grapes but can white wine also come from red grapes? The answer—sort of. To get the red color, winemakers leave the skins on red grapes during fermentation. To get white wine from red grapes, vintners remove the skins from red grapes before processing. Technically, the resulting wine is a \u003ca href=\"http://en.wikipedia.org/wiki/Ros%C3%A9\">rosé\u003c/a> but is often marketed, like \u003ca href=\"http://www.nytimes.com/2000/10/25/dining/a-rose-by-another-name-white-merlot.html\">White Merlot\u003c/a>, as white wine. \u003ca href=\"http://en.wikipedia.org/wiki/White_Zinfandel\">White Zinfandel\u003c/a> has also gained traction but is something different altogether. \u003c/p>\n\u003ch3>9. Fermentation happens in a fortnight\u003c/h3>\n\u003cp>Once the juice is sealed in oak barrels or housed in stainless steel tanks, the yeast gets straight to work. Fermentation only takes two weeks but wine is left to age. During the aging process wine takes on distinct characteristics of the container and develops a unique flavor profile. Whether it’s aged for two years or ten, no bottle of wine is the same, which is what wine enthusiasts love about the surprise poured into each glass.\u003c/p>\n\u003cfigure id=\"attachment_72007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0129.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/DSC_0129.jpg\" alt=\"Buckets of Cabernet Franc waiting to be pressed. Though we picked at noon, professional vintners often pick at night to avoid high temperatures. Photo: Lindsey Hoshaw\" width=\"500\" class=\"size-full wp-image-72007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buckets of Cabernet Franc waiting to be pressed. Though we picked at noon, professional vintners often pick at night to avoid high temperatures. Photo: Lindsey Hoshaw\u003c/figcaption>\u003c/figure>\n\u003ch3>JOIN THE HARVEST\u003c/h3>\n\u003cp>\u003cstrong>Here are a few wineries that welcome volunteers:\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>NAPA\u003c/strong>\u003cbr>\nFrom Labor Day to Halloween, visitors can stop by \u003ca href=\"http://www.grgich.com/\">Grigh Hills Estate\u003c/a> and stomp grapes, then imprint their grape juice-stained feet on a white t-shirt after they step out of the barrel. Following the crush, guests can relax indoors and taste three of the Estate’s wines.\u003cbr>\nFor \u003ca href=\"http://calendar.napavalley.com/index.php?eID=31086\">more information\u003c/a>, call 707-963-2784, daily through Halloween, 10am to 4pm.\u003c/p>\n\u003cp>At \u003ca href=\"http://www.bourassavineyards.com\">Bourassa Vineyard’s\u003c/a> \u003ca href=\"http://www.bourassavineyards.com/product/Tickets---Harvest-Party-Celebration-2012?pageID=58c68d15-b8d1-eaf8-0131-18a25d9088b9&sortBy=DisplayOrder&maxRows=10&\">Harvest Celebration\u003c/a> you can stomp grapes and taste wine right out of the barrel before enjoying live music as the winery serves up roast pig and a wine pairing.\u003cbr>\n$80 per person. October 19, 2pm to 6pm.\u003c/p>\n\u003cp>\u003cstrong>SONOMA\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.quivirawine.com/\">Quivira Vineyards\u003c/a> is an organic and biodynamic winery that hosts an annual \u003ca href=\"http://www.quivirawine.com/index.php?option=com_submenus&id=3&show=15#figfestival\">Figs & Pigs Festival\u003c/a> where guests can enjoy a figs and bacon themed buffet after participating in a grape stomping competition. \u003ca href=\"http://store.quivirawine.com/SHOP.AMS?LEVEL=BOT&PART=TK-300\">RSVP required\u003c/a>, $50 per person. October 19, Noon to 4pm.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/71880/nine-things-you-didnt-know-about-the-fall-grape-harvest",
"authors": [
"5432"
],
"categories": [
"bayareabites_752",
"bayareabites_50",
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_119"
],
"tags": [
"bayareabites_464",
"bayareabites_2758",
"bayareabites_187",
"bayareabites_356",
"bayareabites_14748"
],
"featImg": "bayareabites_72089",
"label": "bayareabites"
},
"bayareabites_71909": {
"type": "posts",
"id": "bayareabites_71909",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "71909",
"score": null,
"sort": [
1381349830000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1381349830,
"format": "aside",
"disqusTitle": "Sweet. Tart. Crunchy: How To Engineer A Better Apple ",
"title": "Sweet. Tart. Crunchy: How To Engineer A Better Apple ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71917\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/apple-riverbelle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/apple-riverbelle.jpg\" alt=\"The just-released Riverbelle is one of well over 100 new apple varieties to hit markets around the world in the past six years. Photo: Courtesy of Honeybear Brands\" width=\"1120\" height=\"628\" class=\"size-full wp-image-71917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The just-released Riverbelle is one of well over 100 new apple varieties to hit markets around the world in the past six years. Photo: Courtesy of Honeybear Brands\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nevin Martell, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/08/230552146/sweet-tart-crunchy-how-to-engineer-a-better-apple\">The Salt at NPR Food\u003c/a> (10/9/13)\u003c/p>\n\u003cp>Browsing farmers markets this fall, you may find some new apple varieties mixed in with the Granny Smiths, McIntoshes and Fujis. \u003ca href=\"http://hort.cals.cornell.edu/people/susan-brown\">Susan Brown\u003c/a>, head of the apple breeding program at Cornell University, estimates that there have been 130 new apples released around the world in the past six years.\u003c/p>\n\u003cp>This summer, she contributed two more to that tally: the SnapDragon and the Ruby Frost.\u003c/p>\n\u003cp>\"If you're a fan of Honeycrisp apples, SnapDragon is similar,\" she says. \"It has a crisp texture. The cells rupture rather than separate, which give it a real crunchiness. On the other hand, Ruby Frost is grower friendly. It doesn't fall off the tree when it ripens, and it has a good resistance to browning. Plus, it has a nice sugar-acid ratio.\"\u003c/p>\n\u003cp>It took her most of her professional career to develop these two fruits. Ruby Frost was a 17-year process, while the SnapDragon required 12 years. That may sound like a long time, but it's fairly standard — even a little fast — in the world of apple breeding.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You start by identifying two parents with desirable characteristics,\" explains Bill Dodd, president of \u003ca href=\"http://www.evercrispapple.com/\">Midwest Apple Improvement Association\u003c/a>, breeders of the recently developed EverCrisp apple. \"When the trees are in bloom in the spring, you take the pollen of one and pollinate the other. The apples that the pollinated tree produces will have seeds for the new variety of apple.\"\u003c/p>\n\u003cp>Those seeds are mass planted — about 50,000 were planted to develop the EverCrisp — but it takes four or five years before the resulting trees produce fruit.\u003c/p>\n\u003cfigure id=\"attachment_71915\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/apple-evercrisp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/apple-evercrisp.jpg\" alt=\"The Midwest Apple Improvement Association planted about 50,000 seeds as part of the development process for the EverCrisp. It takes four or five years before the resulting trees produce fruit. Photo: Courtesy of Bill Dodd\" width=\"1120\" height=\"840\" class=\"size-full wp-image-71915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Midwest Apple Improvement Association planted about 50,000 seeds as part of the development process for the EverCrisp. It takes four or five years before the resulting trees produce fruit. Photo: Courtesy of Bill Dodd\u003c/figcaption>\u003c/figure>\n\u003cp>Testers check that fruit for a variety of different factors, which Dodd ticks off: \"Size. Color. Crunchiness. Texture. Sweetness. Tartness. Harvest timing. Are they disease resistant?\"\u003c/p>\n\u003cp>Just because the parents were a success, doesn't mean their offspring will be: \"99 percent of the fruit is crap,\" says Dodd, before adding with a chuckle, \"That's a technical term.\"\u003c/p>\n\u003cp>However, if breeders find a tree whose fruit they like, they take a cutting or bud stick off the tree and graft it onto a rootstock. To create copies, breeders take buds off this rootstock and place them onto other rootstocks (further copies can be then made from those offspring).\u003c/p>\n\u003cp>Breeders could be nearly a decade into this process when they suddenly discover a trait in the fruit that makes it unviable for mass production or general consumption.\u003c/p>\n\u003cp>\"We're just waiting for the skeletons to come out of the closet in every variety,\" says Fred Wescott, president of \u003ca href=\"http://www.wescottorchard.com/\">Wescott Agri Products\u003c/a>, which bred the just-released Riverbelle apple. \"There's always a potential that you could get sideswiped after years of hard work.\"\u003c/p>\n\u003cp>Over the past 15 years, his company has bred thousands of apple varieties. Wescott estimates that only 50 to 60 of those had the level of quality and the desirable characteristics that made them worth pursuing. Ultimately, only two apples made the cut: the Riverbelle and the Pazazz, which is being planted now.\u003c/p>\n\u003cp>\"[The Riverbelle] has the Honeycrisp's texture — that snappy crispiness — and a unique appearance: orange to red flecking over a green to yellow background,\" says Wescott. \"It can develop quite high levels of sugar that are balanced by high levels of acid to give it tartness.\" The only drawback is that the Riverbelle only grows well in the Midwest, which limits its total production and its marketplace.\u003c/p>\n\u003cp>On the other hand, he says, the Pazazz flourishes whether it's planted in Washington, New York or any point in between, plus it has been bred to withstand storage. \"It has much broader potential,\" says Wescott. \"It could go international.\"\u003c/p>\n\u003cp>With so many different apple varieties already available, one might wonder why breeders continue to create new ones. \"As entrepreneurial Americans, we always want to make what we do better,\" says Dodd. \"Yes, we have some exceptional apples, but we are looking for something that's even more exceptional.\"\u003c/p>\n\u003cp>And, of course, more profitable. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "71909 http://blogs.kqed.org/bayareabites/?p=71909",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/10/09/sweet-tart-crunchy-how-to-engineer-a-better-apple/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 750,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1381349830,
"excerpt": "Over the past six years, an estimated 130 new apple varieties have hit markets around the globe. And behind every crisp, tasty bite, there's a world of plant breeding — and decades of painful trial and error.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Over the past six years, an estimated 130 new apple varieties have hit markets around the globe. And behind every crisp, tasty bite, there's a world of plant breeding — and decades of painful trial and error.",
"title": "Sweet. Tart. Crunchy: How To Engineer A Better Apple | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sweet. Tart. Crunchy: How To Engineer A Better Apple ",
"datePublished": "2013-10-09T13:17:10-07:00",
"dateModified": "2013-10-09T13:17:10-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "sweet-tart-crunchy-how-to-engineer-a-better-apple",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=230552146&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Nevin Martell",
"nprStoryDate": "Wed, 09 Oct 2013 13:11:00 -0400",
"nprLastModifiedDate": "Wed, 09 Oct 2013 16:04:40 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/10/08/230552146/sweet-tart-crunchy-how-to-engineer-a-better-apple?ft=3&f=230552146",
"nprStoryId": "230552146",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 09 Oct 2013 16:04:00 -0400",
"path": "/bayareabites/71909/sweet-tart-crunchy-how-to-engineer-a-better-apple",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71917\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/apple-riverbelle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/apple-riverbelle.jpg\" alt=\"The just-released Riverbelle is one of well over 100 new apple varieties to hit markets around the world in the past six years. Photo: Courtesy of Honeybear Brands\" width=\"1120\" height=\"628\" class=\"size-full wp-image-71917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The just-released Riverbelle is one of well over 100 new apple varieties to hit markets around the world in the past six years. Photo: Courtesy of Honeybear Brands\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nevin Martell, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/08/230552146/sweet-tart-crunchy-how-to-engineer-a-better-apple\">The Salt at NPR Food\u003c/a> (10/9/13)\u003c/p>\n\u003cp>Browsing farmers markets this fall, you may find some new apple varieties mixed in with the Granny Smiths, McIntoshes and Fujis. \u003ca href=\"http://hort.cals.cornell.edu/people/susan-brown\">Susan Brown\u003c/a>, head of the apple breeding program at Cornell University, estimates that there have been 130 new apples released around the world in the past six years.\u003c/p>\n\u003cp>This summer, she contributed two more to that tally: the SnapDragon and the Ruby Frost.\u003c/p>\n\u003cp>\"If you're a fan of Honeycrisp apples, SnapDragon is similar,\" she says. \"It has a crisp texture. The cells rupture rather than separate, which give it a real crunchiness. On the other hand, Ruby Frost is grower friendly. It doesn't fall off the tree when it ripens, and it has a good resistance to browning. Plus, it has a nice sugar-acid ratio.\"\u003c/p>\n\u003cp>It took her most of her professional career to develop these two fruits. Ruby Frost was a 17-year process, while the SnapDragon required 12 years. That may sound like a long time, but it's fairly standard — even a little fast — in the world of apple breeding.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You start by identifying two parents with desirable characteristics,\" explains Bill Dodd, president of \u003ca href=\"http://www.evercrispapple.com/\">Midwest Apple Improvement Association\u003c/a>, breeders of the recently developed EverCrisp apple. \"When the trees are in bloom in the spring, you take the pollen of one and pollinate the other. The apples that the pollinated tree produces will have seeds for the new variety of apple.\"\u003c/p>\n\u003cp>Those seeds are mass planted — about 50,000 were planted to develop the EverCrisp — but it takes four or five years before the resulting trees produce fruit.\u003c/p>\n\u003cfigure id=\"attachment_71915\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/apple-evercrisp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/apple-evercrisp.jpg\" alt=\"The Midwest Apple Improvement Association planted about 50,000 seeds as part of the development process for the EverCrisp. It takes four or five years before the resulting trees produce fruit. Photo: Courtesy of Bill Dodd\" width=\"1120\" height=\"840\" class=\"size-full wp-image-71915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Midwest Apple Improvement Association planted about 50,000 seeds as part of the development process for the EverCrisp. It takes four or five years before the resulting trees produce fruit. Photo: Courtesy of Bill Dodd\u003c/figcaption>\u003c/figure>\n\u003cp>Testers check that fruit for a variety of different factors, which Dodd ticks off: \"Size. Color. Crunchiness. Texture. Sweetness. Tartness. Harvest timing. Are they disease resistant?\"\u003c/p>\n\u003cp>Just because the parents were a success, doesn't mean their offspring will be: \"99 percent of the fruit is crap,\" says Dodd, before adding with a chuckle, \"That's a technical term.\"\u003c/p>\n\u003cp>However, if breeders find a tree whose fruit they like, they take a cutting or bud stick off the tree and graft it onto a rootstock. To create copies, breeders take buds off this rootstock and place them onto other rootstocks (further copies can be then made from those offspring).\u003c/p>\n\u003cp>Breeders could be nearly a decade into this process when they suddenly discover a trait in the fruit that makes it unviable for mass production or general consumption.\u003c/p>\n\u003cp>\"We're just waiting for the skeletons to come out of the closet in every variety,\" says Fred Wescott, president of \u003ca href=\"http://www.wescottorchard.com/\">Wescott Agri Products\u003c/a>, which bred the just-released Riverbelle apple. \"There's always a potential that you could get sideswiped after years of hard work.\"\u003c/p>\n\u003cp>Over the past 15 years, his company has bred thousands of apple varieties. Wescott estimates that only 50 to 60 of those had the level of quality and the desirable characteristics that made them worth pursuing. Ultimately, only two apples made the cut: the Riverbelle and the Pazazz, which is being planted now.\u003c/p>\n\u003cp>\"[The Riverbelle] has the Honeycrisp's texture — that snappy crispiness — and a unique appearance: orange to red flecking over a green to yellow background,\" says Wescott. \"It can develop quite high levels of sugar that are balanced by high levels of acid to give it tartness.\" The only drawback is that the Riverbelle only grows well in the Midwest, which limits its total production and its marketplace.\u003c/p>\n\u003cp>On the other hand, he says, the Pazazz flourishes whether it's planted in Washington, New York or any point in between, plus it has been bred to withstand storage. \"It has much broader potential,\" says Wescott. \"It could go international.\"\u003c/p>\n\u003cp>With so many different apple varieties already available, one might wonder why breeders continue to create new ones. \"As entrepreneurial Americans, we always want to make what we do better,\" says Dodd. \"Yes, we have some exceptional apples, but we are looking for something that's even more exceptional.\"\u003c/p>\n\u003cp>And, of course, more profitable. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/71909/sweet-tart-crunchy-how-to-engineer-a-better-apple",
"authors": [
"byline_bayareabites_71909"
],
"categories": [
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_10916"
],
"tags": [
"bayareabites_12533",
"bayareabites_469",
"bayareabites_12531",
"bayareabites_12532",
"bayareabites_12534",
"bayareabites_12530",
"bayareabites_12535",
"bayareabites_10921"
],
"featImg": "bayareabites_71916",
"label": "bayareabites"
},
"bayareabites_71721": {
"type": "posts",
"id": "bayareabites_71721",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "71721",
"score": null,
"sort": [
1381169293000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1381169293,
"format": "aside",
"disqusTitle": "Labor-Starved Pear Farmers Buckle Under Bumper Crop",
"title": "Labor-Starved Pear Farmers Buckle Under Bumper Crop",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71731\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pears.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pears.jpg\" alt=\"Some of this season's Comice pear harvest is rotting in Pacific Northwest orchards because there aren't enough workers to pick it. Photo: Deena Prichep/for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71731\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of this season's Comice pear harvest is rotting in Pacific Northwest orchards because there aren't enough workers to pick it. Photo: Deena Prichep/for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/07/230023629/pacific-northwest-farmers-in-search-of-more-workers\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/10/20131007_me_05.mp3\"] \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/07/230023629/pacific-northwest-farmers-in-search-of-more-workers\">The Salt at NPR Food\u003c/a> (10/7/13)\u003c/p>\n\u003cp>It's always a bit sad to say goodbye to summer corn and tomatoes, and settle into fall.\u003c/p>\n\u003cp>There are consolations, though — like the new crop of pears. Over 80 percent of America's fresh pears are grown in the Pacific Northwest, and this year's harvest is slated to be \u003ca href=\"http://usapears.org/Facts%20And%20Nutrition/Pressroom/Press%20Releases/Estimate_for_2013_Northwest_Pear_Crop_Released_060513.aspx\">one of the biggest\u003c/a> on record.\u003c/p>\n\u003cp>But some of the fruit is rotting in the orchards because there aren't enough workers to pick them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mike McCarthy farms about 300 acres of pears in Oregon's Hood River Valley. He has about 60 workers harvesting in his fields, but would like to have about 30 more.\u003c/p>\n\u003cp>\"Normally we would have picked these Comice [pears] at least 10 days ago, but we're just getting here now,\" says McCarthy. \"And it's not a good thing.\"\u003c/p>\n\u003cp>Many farmers are short-staffed this year. For McCarthy, it's the third year in a row he has had a labor shortage. He's tried the employment office, but those workers didn't have any agriculture experience, and they didn't last more than a couple of days. He's looked for workers in Arizona and California, but found those states facing similar shortages.\u003c/p>\n\u003cp>And he even went through the government's \u003ca href=\"http://www.uscis.gov/portal/site/uscis/menuitem.eb1d4c2a3e5b9ac89243c6a7543f6d1a/?vgnextoid=889f0b89284a3210VgnVCM100000b92ca60aRCRD&vgnextchannel=889f0b89284a3210VgnVCM100000b92ca60aRCRD\">H-2A visa\u003c/a> program to recruit foreign workers, even though it's pretty costly for a small farm. But by the time his application was processed, the harvest season was underway. McCarthy estimates the labor shortage will cost the region $10 million to $20 million this season.\u003c/p>\n\u003cp>\"The bottom line is there are not enough experienced agricultural workers in the United States to harvest the crops,\" he says.\u003c/p>\n\u003cp>This is undeniably hard work, and like all agriculture jobs, it's seasonal. But good pickers can earn over $200 a day. And McCarthy, like many growers out here, provides free housing. His workers tend to stay, many of them for decades. The problem is that no new workers are taking the place of the ones who retire.\u003c/p>\n\u003cp>Farmer Jennifer Euwer also has an aging workforce; many of the workers who gained amnesty under the \u003ca href=\"http://www.uscis.gov/portal/site/uscis/menuitem.5af9bb95919f35e66f614176543f6d1a/?vgnextchannel=b328194d3e88d010VgnVCM10000048f3d6a1RCRD&vgnextoid=04a295c4f635f010VgnVCM1000000ecd190aRCRD\">1986 IRCA ruling\u003c/a> are still on the farm. And Euwer acknowledges that the labor is exceptionally hard.\u003c/p>\n\u003cp>\"Pears are the heaviest, densest thing. You know, they don't float. That's why you bob for apples. Nobody bobs for pears,\" Euwer laughs.\u003c/p>\n\u003cp>\"I don't know if the people who eat the fresh fruits and vegetables in the United States quite realize who is providing that to them,\" Euwer says. \"They're the people really who are feeding the United States.\"\u003c/p>\n\u003cp>Though many workers stay for decades, their kids, like 18-year-old Angel Najera Perez, are moving on. He starts at Boise State University in the spring, hoping to major in engineering, or materials science.\u003c/p>\n\u003cp>\"It's very hard work,\" Najera Perez says, as he puts in a final season to earn some college money. \"Yeah, the young people are going to college. They don't really want to work here anymore.\"\u003c/p>\n\u003cp>According to \u003ca href=\"http://oregonstate.edu/dept/hermiston/bruce-sorte\">Bruce Sorte\u003c/a>, an economist with Oregon State University, Najera Perez's experience is quite common — and it leaves a gap.\u003c/p>\n\u003cp>\"There's two things that really affect the labor supply. One is, what's the alternative — where else can they work?\" Sorte notes. \"And then the other thing is, of course, the status of immigration policy in the United States has a huge impact.\"\u003c/p>\n\u003cp>Sorte says the future really comes down to better guest worker programs. And that's why McCarthy is meeting with his congressman this week. But he's a bit skeptical, because it's a meeting they've had before.\u003c/p>\n\u003cp>\"Unfortunately there's such gridlock in Washington they can't figure something out,\" sighs McCarthy. \"I don't think we can hold our breath for that.\"\u003c/p>\n\u003cp>While he doesn't have too much faith, McCarthy is hoping these conversations bear some fruit — maybe for next year's harvest. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "71721 http://blogs.kqed.org/bayareabites/?p=71721",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/10/07/labor-starved-pear-farmers-buckle-under-bumper-crop/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 729,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1381169293,
"excerpt": "The majority of the nation's pears grow in the Pacific Northwest, and this year's harvest is predicted to be one of the largest in history. But farmers are facing a shortfall that's been plaguing many agricultural industries: not enough workers to pick the fruit.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The majority of the nation's pears grow in the Pacific Northwest, and this year's harvest is predicted to be one of the largest in history. But farmers are facing a shortfall that's been plaguing many agricultural industries: not enough workers to pick the fruit.",
"title": "Labor-Starved Pear Farmers Buckle Under Bumper Crop | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Labor-Starved Pear Farmers Buckle Under Bumper Crop",
"datePublished": "2013-10-07T11:08:13-07:00",
"dateModified": "2013-10-07T11:08:13-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "labor-starved-pear-farmers-buckle-under-bumper-crop",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=230023629&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Deena Prichep",
"nprStoryDate": "Mon, 07 Oct 2013 04:00:00 -0400",
"nprLastModifiedDate": "Mon, 07 Oct 2013 13:12:19 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/10/07/230023629/pacific-northwest-farmers-in-search-of-more-workers?ft=3&f=230023629",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/10/20131007_me_05.mp3?orgId=1&topicId=1134&ft=3&f=230023629",
"nprAudioM3u": "http://api.npr.org/m3u/1230023610-eb8158.m3u?orgId=1&topicId=1134&ft=3&f=230023629",
"nprStoryId": "230023629",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 07 Oct 2013 13:12:00 -0400",
"path": "/bayareabites/71721/labor-starved-pear-farmers-buckle-under-bumper-crop",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/10/20131007_me_05.mp3?orgId=1&topicId=1134&ft=3&f=230023629",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71731\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pears.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/pears.jpg\" alt=\"Some of this season's Comice pear harvest is rotting in Pacific Northwest orchards because there aren't enough workers to pick it. Photo: Deena Prichep/for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71731\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some of this season's Comice pear harvest is rotting in Pacific Northwest orchards because there aren't enough workers to pick it. Photo: Deena Prichep/for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/07/230023629/pacific-northwest-farmers-in-search-of-more-workers\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/10/20131007_me_05.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/07/230023629/pacific-northwest-farmers-in-search-of-more-workers\">The Salt at NPR Food\u003c/a> (10/7/13)\u003c/p>\n\u003cp>It's always a bit sad to say goodbye to summer corn and tomatoes, and settle into fall.\u003c/p>\n\u003cp>There are consolations, though — like the new crop of pears. Over 80 percent of America's fresh pears are grown in the Pacific Northwest, and this year's harvest is slated to be \u003ca href=\"http://usapears.org/Facts%20And%20Nutrition/Pressroom/Press%20Releases/Estimate_for_2013_Northwest_Pear_Crop_Released_060513.aspx\">one of the biggest\u003c/a> on record.\u003c/p>\n\u003cp>But some of the fruit is rotting in the orchards because there aren't enough workers to pick them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mike McCarthy farms about 300 acres of pears in Oregon's Hood River Valley. He has about 60 workers harvesting in his fields, but would like to have about 30 more.\u003c/p>\n\u003cp>\"Normally we would have picked these Comice [pears] at least 10 days ago, but we're just getting here now,\" says McCarthy. \"And it's not a good thing.\"\u003c/p>\n\u003cp>Many farmers are short-staffed this year. For McCarthy, it's the third year in a row he has had a labor shortage. He's tried the employment office, but those workers didn't have any agriculture experience, and they didn't last more than a couple of days. He's looked for workers in Arizona and California, but found those states facing similar shortages.\u003c/p>\n\u003cp>And he even went through the government's \u003ca href=\"http://www.uscis.gov/portal/site/uscis/menuitem.eb1d4c2a3e5b9ac89243c6a7543f6d1a/?vgnextoid=889f0b89284a3210VgnVCM100000b92ca60aRCRD&vgnextchannel=889f0b89284a3210VgnVCM100000b92ca60aRCRD\">H-2A visa\u003c/a> program to recruit foreign workers, even though it's pretty costly for a small farm. But by the time his application was processed, the harvest season was underway. McCarthy estimates the labor shortage will cost the region $10 million to $20 million this season.\u003c/p>\n\u003cp>\"The bottom line is there are not enough experienced agricultural workers in the United States to harvest the crops,\" he says.\u003c/p>\n\u003cp>This is undeniably hard work, and like all agriculture jobs, it's seasonal. But good pickers can earn over $200 a day. And McCarthy, like many growers out here, provides free housing. His workers tend to stay, many of them for decades. The problem is that no new workers are taking the place of the ones who retire.\u003c/p>\n\u003cp>Farmer Jennifer Euwer also has an aging workforce; many of the workers who gained amnesty under the \u003ca href=\"http://www.uscis.gov/portal/site/uscis/menuitem.5af9bb95919f35e66f614176543f6d1a/?vgnextchannel=b328194d3e88d010VgnVCM10000048f3d6a1RCRD&vgnextoid=04a295c4f635f010VgnVCM1000000ecd190aRCRD\">1986 IRCA ruling\u003c/a> are still on the farm. And Euwer acknowledges that the labor is exceptionally hard.\u003c/p>\n\u003cp>\"Pears are the heaviest, densest thing. You know, they don't float. That's why you bob for apples. Nobody bobs for pears,\" Euwer laughs.\u003c/p>\n\u003cp>\"I don't know if the people who eat the fresh fruits and vegetables in the United States quite realize who is providing that to them,\" Euwer says. \"They're the people really who are feeding the United States.\"\u003c/p>\n\u003cp>Though many workers stay for decades, their kids, like 18-year-old Angel Najera Perez, are moving on. He starts at Boise State University in the spring, hoping to major in engineering, or materials science.\u003c/p>\n\u003cp>\"It's very hard work,\" Najera Perez says, as he puts in a final season to earn some college money. \"Yeah, the young people are going to college. They don't really want to work here anymore.\"\u003c/p>\n\u003cp>According to \u003ca href=\"http://oregonstate.edu/dept/hermiston/bruce-sorte\">Bruce Sorte\u003c/a>, an economist with Oregon State University, Najera Perez's experience is quite common — and it leaves a gap.\u003c/p>\n\u003cp>\"There's two things that really affect the labor supply. One is, what's the alternative — where else can they work?\" Sorte notes. \"And then the other thing is, of course, the status of immigration policy in the United States has a huge impact.\"\u003c/p>\n\u003cp>Sorte says the future really comes down to better guest worker programs. And that's why McCarthy is meeting with his congressman this week. But he's a bit skeptical, because it's a meeting they've had before.\u003c/p>\n\u003cp>\"Unfortunately there's such gridlock in Washington they can't figure something out,\" sighs McCarthy. \"I don't think we can hold our breath for that.\"\u003c/p>\n\u003cp>While he doesn't have too much faith, McCarthy is hoping these conversations bear some fruit — maybe for next year's harvest. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/71721/labor-starved-pear-farmers-buckle-under-bumper-crop",
"authors": [
"byline_bayareabites_71721"
],
"categories": [
"bayareabites_1874",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_12504",
"bayareabites_134",
"bayareabites_11522",
"bayareabites_10921"
],
"featImg": "bayareabites_71730",
"label": "bayareabites"
},
"bayareabites_71019": {
"type": "posts",
"id": "bayareabites_71019",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "71019",
"score": null,
"sort": [
1380126699000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1380126699,
"format": "aside",
"disqusTitle": "Rooftop Farming Is Getting Off The Ground ",
"title": "Rooftop Farming Is Getting Off The Ground ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71032\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden.jpg\" alt=\"Stacey Kimmons and Audra Lewicki harvest lettuce at the Chicago Botanic Garden's 20,000-square-foot vegetable garden atop McCormick Place West in Chicago. Photo: Courtesy of the Chicago Botanic Garden\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71032\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stacey Kimmons and Audra Lewicki harvest lettuce at the Chicago Botanic Garden's 20,000-square-foot vegetable garden atop McCormick Place West in Chicago. Photo: Courtesy of the Chicago Botanic Garden\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/225745012/why-aren-t-there-more-rooftop-farms\">The Salt at NPR Food\u003c/a> (9/25/13)\u003c/p>\n\u003cp>From vacant lots to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/vertical-pinkhouses-the-future-of-urban-farming/\">vertical \"pinkhouses\u003c/a>,\" urban farmers are scouring cities for spaces to grow food. But their options vary widely from place to place.\u003c/p>\n\u003cp>While farmers in post-industrial cities like Detroit and Cleveland are claiming unused land for cultivation, in New York and Chicago, land comes at a high premium. That's why farmers there are increasingly eyeing spaces that they might not have to wrestle from developers: rooftops that are already green.\u003c/p>\n\u003cp>The green-roof movement has slowly been gaining momentum in recent years, and some cities have made them central to their sustainability plans. The city of Chicago, for instance, \u003ca href=\"http://www.cityofchicago.org/city/en/depts/dcd/supp_info/chicago_green_roofs.html\">boasts\u003c/a> that 359 roofs are now partially or fully covered with vegetation, which provides all kinds of environmental benefits — from reducing the buildings' energy costs to cleaning the air to mitigating the \u003ca href=\"http://www.npr.org/2012/09/04/160393303/as-temps-rise-cities-combat-heat-island-effect\">urban heat island effect.\u003c/a>\u003c/p>\n\u003cp>Late this summer, Chicago turned a green roof into its first major rooftop farm. At 20,000 square feet, it's the largest soil-based rooftop farm in the Midwest, according to the Chicago Botanic Garden, which maintains the farm through its \u003ca href=\"http://www.chicagobotanic.org/windycityharvest/\">Windy City Harvest\u003c/a> program.\u003c/p>\n\u003cfigure id=\"attachment_71031\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden-1-290x216.jpg\" alt=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Photo: Zoran Orlic of Zero Studio Photography/Uncommon Ground\" width=\"290\" height=\"216\" class=\"size-medium wp-image-71031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Uncommon Ground, a \u003ca href=\"http://www.uncommonground.com/pages/organic_roof_top_farm_home/200.php\">certified green\u003c/a> restaurant in Chicago, hosts an organic farm on its rooftop. Photo: Zoran Orlic of Zero Studio Photography/Uncommon Ground\u003c/figcaption>\u003c/figure>\n\u003cp>\"We took a space that was already a productive green roof, and we said, 'Why not take that one step further and grow vegetables on it?'\" says Angie Mason, director of the Chicago Botanic Garden's urban agriculture programs. That required adding lots of soil amendment, or nutrients, to the rocky medium already up there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The farm sits atop \u003ca href=\"http://www.mccormickplace.com/\">McCormick Place\u003c/a>, the largest convention center in North America, and the goal is for it to supply the center's food service company, \u003ca href=\"http://www.savorchicagomcpl.com/\">SAVOR... Chicago\u003c/a>, with\u003cstrong> \u003c/strong>between 8,000 to 12,000 pounds of food a year — more than 10,000 servings. It sounds like a lot, but SAVOR serves about 3 million people a year at McCormick Place.\u003c/p>\n\u003cp>In the first season, Mason says the Windy City Harvest farmers, which include underemployed ex-offenders, will be growing kale, collards, carrots, radishes, peppers, beans, beets, cherry tomatoes and various herbs at the McCormick Place farm. The project's coordinators chose these crops because they're well-suited to a rooftop setting and they're fast-growing.\u003c/p>\n\u003cp>Over the next few years, Mason says, the plan is to expand the farm to other sections of the McCormick Center roof for a total of 3 acres of cultivation. That would make it the biggest rooftop farm in the U.S., bigger than \u003ca href=\"http://www.brooklyngrangefarm.com/aboutthegrange/\">Brooklyn Grange\u003c/a>, which operates a farm of 2.5 acres, or 108,000 square feet, on two roofs in New York City.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ryerson.ca/foodsecurity/who/people/nasr/\">Joe Nasr\u003c/a>, with the \u003ca href=\"http://www.ryerson.ca/content/ryerson/foodsecurity/index.html\">Centre for Studies in Food Security\u003c/a> at Ryerson University in Toronto, says projects like these are part of a larger trend toward expanding food production in cities.\u003c/p>\n\u003cp>\"Rooftops will be part of the mix of urban spaces that will be increasingly used to 'scale up' urban agriculture,\" Nasr told The Salt in an email.\u003c/p>\n\u003cp>And roof farms in particular can offer a wide array of perks to the building owners.\u003c/p>\n\u003cp>\"When it is feasible to do so, you would be adding benefits to whatever the green roof [already] provides: food, space for community gathering and teaching in many cases, increased biodiversity (depending on the roof) and care for the roof — many green roofs fail because they are out of sight, out of mind, thus neglected,\" Nasr says.\u003c/p>\n\u003cp>So why don't we see more of these rooftop urban farms?\u003c/p>\n\u003cp>According to Mason, urban farmers are just beginning to figure out how to make them work. And they're learning that not every green roof is well-suited for farming.\u003c/p>\n\u003cp>\"You're looking at liability and insurance risk of having people on a rooftop, and then you've got to make sure it's structurally sound enough to withstand the extra soil weight for production,\" says Mason. \"And you've got to make sure that you're training people so that they aren't compromising the rooftop membrane\" and damaging it.\u003c/p>\n\u003cp>Nasr agrees that there are many obstacles to transforming more green roofs into farms: from permitting, to delivering soil and water to the roof, to dealing with growing conditions that are typical of roofs (sun, wind, snow).\u003c/p>\n\u003cp>But for urban farmers who can find a roof and building owners who will get on board, the potential benefits are worth pursuing, he says. And Mason says she sees plenty of opportunity in Chicago to convert more green roofs into farms — and plenty of building owners interested in burnishing their green credentials.\u003c/p>\n\u003cp>Of course, you don't have to go as big as a farm to take advantage of the space and sunlight on a roof to grow food. People have been container-gardening on roofs for a long time, and as we reported, this form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/09/why-micro-gardening-could-go-big/\">micro-gardening is taking off.\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "71019 http://blogs.kqed.org/bayareabites/?p=71019",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/09/25/rooftop-farming-is-getting-off-the-ground/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 878,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1380126699,
"excerpt": "Urban farmers are eyeing rooftops that are already green as potential sites to grow food. But there are big obstacles to rooftop farming — from permitting to transporting water and soil to the top of a building.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Urban farmers are eyeing rooftops that are already green as potential sites to grow food. But there are big obstacles to rooftop farming — from permitting to transporting water and soil to the top of a building.",
"title": "Rooftop Farming Is Getting Off The Ground | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Rooftop Farming Is Getting Off The Ground ",
"datePublished": "2013-09-25T09:31:39-07:00",
"dateModified": "2013-09-25T09:31:39-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "rooftop-farming-is-getting-off-the-ground",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=225745012&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Eliza Barclay",
"nprStoryDate": "Wed, 25 Sep 2013 10:48:00 -0400",
"nprLastModifiedDate": "Wed, 25 Sep 2013 11:31:56 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/09/24/225745012/why-aren-t-there-more-rooftop-farms?ft=3&f=225745012",
"nprStoryId": "225745012",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 25 Sep 2013 11:31:00 -0400",
"path": "/bayareabites/71019/rooftop-farming-is-getting-off-the-ground",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71032\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden.jpg\" alt=\"Stacey Kimmons and Audra Lewicki harvest lettuce at the Chicago Botanic Garden's 20,000-square-foot vegetable garden atop McCormick Place West in Chicago. Photo: Courtesy of the Chicago Botanic Garden\" width=\"1120\" height=\"630\" class=\"size-full wp-image-71032\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stacey Kimmons and Audra Lewicki harvest lettuce at the Chicago Botanic Garden's 20,000-square-foot vegetable garden atop McCormick Place West in Chicago. Photo: Courtesy of the Chicago Botanic Garden\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/24/225745012/why-aren-t-there-more-rooftop-farms\">The Salt at NPR Food\u003c/a> (9/25/13)\u003c/p>\n\u003cp>From vacant lots to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/vertical-pinkhouses-the-future-of-urban-farming/\">vertical \"pinkhouses\u003c/a>,\" urban farmers are scouring cities for spaces to grow food. But their options vary widely from place to place.\u003c/p>\n\u003cp>While farmers in post-industrial cities like Detroit and Cleveland are claiming unused land for cultivation, in New York and Chicago, land comes at a high premium. That's why farmers there are increasingly eyeing spaces that they might not have to wrestle from developers: rooftops that are already green.\u003c/p>\n\u003cp>The green-roof movement has slowly been gaining momentum in recent years, and some cities have made them central to their sustainability plans. The city of Chicago, for instance, \u003ca href=\"http://www.cityofchicago.org/city/en/depts/dcd/supp_info/chicago_green_roofs.html\">boasts\u003c/a> that 359 roofs are now partially or fully covered with vegetation, which provides all kinds of environmental benefits — from reducing the buildings' energy costs to cleaning the air to mitigating the \u003ca href=\"http://www.npr.org/2012/09/04/160393303/as-temps-rise-cities-combat-heat-island-effect\">urban heat island effect.\u003c/a>\u003c/p>\n\u003cp>Late this summer, Chicago turned a green roof into its first major rooftop farm. At 20,000 square feet, it's the largest soil-based rooftop farm in the Midwest, according to the Chicago Botanic Garden, which maintains the farm through its \u003ca href=\"http://www.chicagobotanic.org/windycityharvest/\">Windy City Harvest\u003c/a> program.\u003c/p>\n\u003cfigure id=\"attachment_71031\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/rooftop-garden-1-290x216.jpg\" alt=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Photo: Zoran Orlic of Zero Studio Photography/Uncommon Ground\" width=\"290\" height=\"216\" class=\"size-medium wp-image-71031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Uncommon Ground, a \u003ca href=\"http://www.uncommonground.com/pages/organic_roof_top_farm_home/200.php\">certified green\u003c/a> restaurant in Chicago, hosts an organic farm on its rooftop. Photo: Zoran Orlic of Zero Studio Photography/Uncommon Ground\u003c/figcaption>\u003c/figure>\n\u003cp>\"We took a space that was already a productive green roof, and we said, 'Why not take that one step further and grow vegetables on it?'\" says Angie Mason, director of the Chicago Botanic Garden's urban agriculture programs. That required adding lots of soil amendment, or nutrients, to the rocky medium already up there.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The farm sits atop \u003ca href=\"http://www.mccormickplace.com/\">McCormick Place\u003c/a>, the largest convention center in North America, and the goal is for it to supply the center's food service company, \u003ca href=\"http://www.savorchicagomcpl.com/\">SAVOR... Chicago\u003c/a>, with\u003cstrong> \u003c/strong>between 8,000 to 12,000 pounds of food a year — more than 10,000 servings. It sounds like a lot, but SAVOR serves about 3 million people a year at McCormick Place.\u003c/p>\n\u003cp>In the first season, Mason says the Windy City Harvest farmers, which include underemployed ex-offenders, will be growing kale, collards, carrots, radishes, peppers, beans, beets, cherry tomatoes and various herbs at the McCormick Place farm. The project's coordinators chose these crops because they're well-suited to a rooftop setting and they're fast-growing.\u003c/p>\n\u003cp>Over the next few years, Mason says, the plan is to expand the farm to other sections of the McCormick Center roof for a total of 3 acres of cultivation. That would make it the biggest rooftop farm in the U.S., bigger than \u003ca href=\"http://www.brooklyngrangefarm.com/aboutthegrange/\">Brooklyn Grange\u003c/a>, which operates a farm of 2.5 acres, or 108,000 square feet, on two roofs in New York City.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ryerson.ca/foodsecurity/who/people/nasr/\">Joe Nasr\u003c/a>, with the \u003ca href=\"http://www.ryerson.ca/content/ryerson/foodsecurity/index.html\">Centre for Studies in Food Security\u003c/a> at Ryerson University in Toronto, says projects like these are part of a larger trend toward expanding food production in cities.\u003c/p>\n\u003cp>\"Rooftops will be part of the mix of urban spaces that will be increasingly used to 'scale up' urban agriculture,\" Nasr told The Salt in an email.\u003c/p>\n\u003cp>And roof farms in particular can offer a wide array of perks to the building owners.\u003c/p>\n\u003cp>\"When it is feasible to do so, you would be adding benefits to whatever the green roof [already] provides: food, space for community gathering and teaching in many cases, increased biodiversity (depending on the roof) and care for the roof — many green roofs fail because they are out of sight, out of mind, thus neglected,\" Nasr says.\u003c/p>\n\u003cp>So why don't we see more of these rooftop urban farms?\u003c/p>\n\u003cp>According to Mason, urban farmers are just beginning to figure out how to make them work. And they're learning that not every green roof is well-suited for farming.\u003c/p>\n\u003cp>\"You're looking at liability and insurance risk of having people on a rooftop, and then you've got to make sure it's structurally sound enough to withstand the extra soil weight for production,\" says Mason. \"And you've got to make sure that you're training people so that they aren't compromising the rooftop membrane\" and damaging it.\u003c/p>\n\u003cp>Nasr agrees that there are many obstacles to transforming more green roofs into farms: from permitting, to delivering soil and water to the roof, to dealing with growing conditions that are typical of roofs (sun, wind, snow).\u003c/p>\n\u003cp>But for urban farmers who can find a roof and building owners who will get on board, the potential benefits are worth pursuing, he says. And Mason says she sees plenty of opportunity in Chicago to convert more green roofs into farms — and plenty of building owners interested in burnishing their green credentials.\u003c/p>\n\u003cp>Of course, you don't have to go as big as a farm to take advantage of the space and sunlight on a roof to grow food. People have been container-gardening on roofs for a long time, and as we reported, this form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/09/why-micro-gardening-could-go-big/\">micro-gardening is taking off.\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/71019/rooftop-farming-is-getting-off-the-ground",
"authors": [
"byline_bayareabites_71019"
],
"categories": [
"bayareabites_2638",
"bayareabites_1962",
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_2554",
"bayareabites_10916"
],
"tags": [
"bayareabites_12451",
"bayareabites_10921",
"bayareabites_10105",
"bayareabites_2721",
"bayareabites_11021"
],
"featImg": "bayareabites_71030",
"label": "bayareabites"
},
"bayareabites_70640": {
"type": "posts",
"id": "bayareabites_70640",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "70640",
"score": null,
"sort": [
1379692419000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1379692419,
"format": "aside",
"disqusTitle": "Seven Reasons to Visit East Bay Farmers' Markets This Fall",
"title": "Seven Reasons to Visit East Bay Farmers' Markets This Fall",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70648\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/farmers-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/farmers-market.jpg\" alt=\"East Bay farmers' market. Photo: Laura McCamy\" width=\"659\" height=\"598\" class=\"size-full wp-image-70648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">East Bay farmers' market. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/laura-mccamy/\">Laura McCamy\u003c/a> at \u003ca href=\"http://oaklandlocal.com/2013/09/seven-reasons-to-visit-east-bay-farmers-markets-this-week-august-30/\">Oakland Local\u003c/a> (6/18/13)\u003c/p>\n\u003cp>As more locally-grown produce has been popping up on grocery shelves, you might feel like you could skip the farmers’ markets and just hit the supermarket. If you do, you will miss out on some delightful organically grown treats. It is these only-at-the market vendors that draw me to two and sometimes three markets every week. Here are my faves:\u003c/p>\n\u003ch3>Dirty Girl Produce Shelling Beans\u003c/h3>\n\u003cfigure id=\"attachment_70652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Dirty-girl-beans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Dirty-girl-beans1000.jpg\" alt=\"Dirty Girl Produce Shelling Beans. Photo: Laura McCamy\" width=\"1000\" height=\"475\" class=\"size-full wp-image-70652\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dirty Girl Produce Shelling Beans. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>My southern daddy taught me to love a good pot of pinto beans. The only thing better is fresh shelling beans. Dirty Girl Produce and La Tercera both sell cranberry beans, cannellini and other varieties. I find the act of shucking the pods of big black coro negro beans relaxing. Boil in salty water and you will have tender beans in under 2 hours. They are great in soups by themselves: starchy, salty packets of deliciousness. \u003ca href=\"http://www.dirtygirlproduce.com/\">Dirty Girl Produce\u003c/a> (which offers other unusual delights, such as heirloom cabbage): Tuesday South Berkeley market; \u003ca href=\"http://ecologycenter.org/farmersmarkets/fmvendors/la-tercera-3/\">La Tercera\u003c/a>: Saturday Berkeley market.\u003c/p>\n\u003ch3>Cultured Pickles\u003c/h3>\n\u003cfigure id=\"attachment_70661\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cultured-pickles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cultured-pickles1000.jpg\" alt=\"Cultured Pickles. Photo: Laura McCamy\" width=\"1000\" height=\"841\" class=\"size-full wp-image-70661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured Pickles. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>The only thing better than a fresh cucumber is a good pickle. One of my favorite pickles is made by Cultured, purveyors of a variety of pickled vegetables, sauerkraut, and kombucha. Try the spicy cucumber pickles and get a bonus: a spicy pickled pepper to cut up and add to a salad and soup for some extra punch. \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a>: Tuesday South Berkeley and Saturday Berkeley markets (and in their Berkeley shop).\u003c/p>\n\u003ch3>Tomatero Farm Strawberries\u003c/h3>\n\u003cfigure id=\"attachment_70670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/strawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/strawberries1000.jpg\" alt=\"Tomatero Farm Strawberries. Photo: Laura McCamy\" width=\"1000\" height=\"750\" class=\"size-full wp-image-70670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tomatero Farm Strawberries. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>I always thought a strawberry was just a strawberry -- until Tomatero Organic Farm offered me a chance to compare an Albion (firm, hollow inside – just what I think of when I think “strawberry”) to a Seascape. The floral tones of the Seascape are gone for the season, but you can still try sugary Rosas and large, colorful Sweet Anns, which have a tropical, fruity flavor. Pick out your favorite \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farm\u003c/a> strawberry at the Temescal, Grand Lake or Montclair markets.\u003c/p>\n\u003ch3>Full Belly Farm Pastured Eggs\u003c/h3>\n\u003cfigure id=\"attachment_70674\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/eggs600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/eggs600.jpg\" alt=\"Full Belly Farm Pastured Eggs. Photo: Laura McCamy\" width=\"400\" class=\"size-full wp-image-70674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Full Belly Farm Pastured Eggs. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>Pastured eggs, laid by outdoor chickens who eat a varied diet, offer more nutrition than commercial eggs plus dazzling orange-yellow yolks. If you don’t have cluckers in your back yard, Full Belly Farms eggs are the next best thing. Both Full Belly and Riverdog Farms bring pastured eggs to the Tuesday South Berkeley market, so you have two chances to lay your hands on a dozen (though the eggs are often gone by 5 pm – it is good to shop early). The South Berkeley Tuesday market is the only East Bay stop for Full Belly Farm’s many unusual offerings, including locally grown popcorn, dried beans and wool from their sheep. If you want an egg you can safely eat over easy, or even the very old school soft-boiled, hit the Tuesday South Berkeley one. \u003ca href=\"http://fullbellyfarm.com/\">Full Belly Farm\u003c/a>: Tuesday, South Berkeley market; \u003ca href=\"http://riverdogfarm.com/index.html\">Riverdog Farm\u003c/a>: Saturday, Tuesday and Thursday Berkeley markets.\u003c/p>\n\u003ch3>La Tercera Dragon Tongue Beans\u003c/h3>\n\u003cp>When I was a kid, green beans were my favorite vegetable. There is something about the delicate fuzz on a fresh green bean that makes me feel like I’m ten years old and school is out. Dragon tongue beans take me right back there, only better. These long, flat beans are look like Romano beans with purple striations. I know only one place to get them: La Tercera at the Saturday Berkeley market. Dragon tongues are best lightly steamed with a bit of salt and butter; they have the satisfyingly rubbery texture of a bean that bites back. I taste a summer garden every time I bite into one. La Tercera specializes in unusual varietals and rare vegetables. \u003ca href=\"http://www.marinorganic.org/producers/producers_la_tercera.html\">La Tercera\u003c/a>: Saturday Berkeley market, through the fall and early winter.\u003c/p>\n\u003ch3>Riverdog Farm Carrots\u003c/h3>\n\u003cfigure id=\"attachment_70688\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/riverdog-carrots1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/riverdog-carrots1000.jpg\" alt=\"Riverdog Farm Carrots. Photo: Laura McCamy\" width=\"1000\" height=\"850\" class=\"size-full wp-image-70688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Riverdog Farm Carrots. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that Riverdog Farms grows carrots in three colors (traditional orange, pale off-white and pretty purple) is less thrilling than what’s inside. A plain old orange carrot from Riverdog is not just like any other -- it is noticeably sweeter. In a perfect world, I would feed only Riverdog carrots into my hungry, hungry juicer. Riverdog is between carrot harvests right now; expect a fresh crop in October, just in time for all your holiday cooking needs. \u003ca href=\"http://riverdogfarm.com/index.html\">Riverdog Farm\u003c/a> (which sells a wide variety of fruits and vegetables): Saturday, Tuesday and Thursday Berkeley markets.\u003c/p>\n\u003ch3>Triple J Fresh Ginger\u003c/h3>\n\u003cp>You can buy ginger in the produce section of most supermarkets, but you will find white ginger grown in Pacifica only at the Triple J table at the Berkeley Saturday market. The farm is so tiny that they only come out once a month. It’s worth a special trip for the ginger: fresh, crunchy, juicy and vastly better than the dry, stringy stuff you are liable to find on grocery shelves. Until I tried Triple J’s fresh root, I didn’t know how delightful ginger root is when it’s truly fresh. \u003ca href=\"http://ecologycenter.org/farmersmarkets/fmvendors/triple-j-2/\">Triple J\u003c/a> (which also sells plum cider and apple cider vinegars, among other rare treats): first Saturday of the month, downtown Berkeley market.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What’s your favorite farmers' market find?\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>East Bay Farmers' Market Info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ecologycenter.org/fm/\">Ecology Center Farmer’s Markets\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.urbanvillageonline.com\">Urban Village Farmer’s Markets\u003c/a>\u003c/li>\n\u003cli>Oakland Wiki has a full list of \u003ca href=\"http://oaklandwiki.org/Farmers%27_Markets?&redirected_from=farmer%27s%20markets\">Oakland Farmer’s Markets\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "70640 http://blogs.kqed.org/bayareabites/?p=70640",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/09/20/seven-reasons-to-visit-east-bay-farmers-markets-this-fall/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 936,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1567626447,
"excerpt": "As more locally-grown produce has been popping up on grocery shelves, you might feel like you could skip the farmers’ markets and just hit the supermarket. If you do, you will miss out on some delightful organically grown treats. It is these only-at-the market vendors that draw me to two and sometimes three markets every week. Here are my faves.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "As more locally-grown produce has been popping up on grocery shelves, you might feel like you could skip the farmers’ markets and just hit the supermarket. If you do, you will miss out on some delightful organically grown treats. It is these only-at-the market vendors that draw me to two and sometimes three markets every week. Here are my faves.",
"title": "Seven Reasons to Visit East Bay Farmers' Markets This Fall | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Seven Reasons to Visit East Bay Farmers' Markets This Fall",
"datePublished": "2013-09-20T08:53:39-07:00",
"dateModified": "2019-09-04T12:47:27-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "seven-reasons-to-visit-east-bay-farmers-markets-this-fall",
"status": "publish",
"path": "/bayareabites/70640/seven-reasons-to-visit-east-bay-farmers-markets-this-fall",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70648\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/farmers-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/farmers-market.jpg\" alt=\"East Bay farmers' market. Photo: Laura McCamy\" width=\"659\" height=\"598\" class=\"size-full wp-image-70648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">East Bay farmers' market. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/laura-mccamy/\">Laura McCamy\u003c/a> at \u003ca href=\"http://oaklandlocal.com/2013/09/seven-reasons-to-visit-east-bay-farmers-markets-this-week-august-30/\">Oakland Local\u003c/a> (6/18/13)\u003c/p>\n\u003cp>As more locally-grown produce has been popping up on grocery shelves, you might feel like you could skip the farmers’ markets and just hit the supermarket. If you do, you will miss out on some delightful organically grown treats. It is these only-at-the market vendors that draw me to two and sometimes three markets every week. Here are my faves:\u003c/p>\n\u003ch3>Dirty Girl Produce Shelling Beans\u003c/h3>\n\u003cfigure id=\"attachment_70652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Dirty-girl-beans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Dirty-girl-beans1000.jpg\" alt=\"Dirty Girl Produce Shelling Beans. Photo: Laura McCamy\" width=\"1000\" height=\"475\" class=\"size-full wp-image-70652\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dirty Girl Produce Shelling Beans. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>My southern daddy taught me to love a good pot of pinto beans. The only thing better is fresh shelling beans. Dirty Girl Produce and La Tercera both sell cranberry beans, cannellini and other varieties. I find the act of shucking the pods of big black coro negro beans relaxing. Boil in salty water and you will have tender beans in under 2 hours. They are great in soups by themselves: starchy, salty packets of deliciousness. \u003ca href=\"http://www.dirtygirlproduce.com/\">Dirty Girl Produce\u003c/a> (which offers other unusual delights, such as heirloom cabbage): Tuesday South Berkeley market; \u003ca href=\"http://ecologycenter.org/farmersmarkets/fmvendors/la-tercera-3/\">La Tercera\u003c/a>: Saturday Berkeley market.\u003c/p>\n\u003ch3>Cultured Pickles\u003c/h3>\n\u003cfigure id=\"attachment_70661\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cultured-pickles1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cultured-pickles1000.jpg\" alt=\"Cultured Pickles. Photo: Laura McCamy\" width=\"1000\" height=\"841\" class=\"size-full wp-image-70661\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured Pickles. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>The only thing better than a fresh cucumber is a good pickle. One of my favorite pickles is made by Cultured, purveyors of a variety of pickled vegetables, sauerkraut, and kombucha. Try the spicy cucumber pickles and get a bonus: a spicy pickled pepper to cut up and add to a salad and soup for some extra punch. \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured\u003c/a>: Tuesday South Berkeley and Saturday Berkeley markets (and in their Berkeley shop).\u003c/p>\n\u003ch3>Tomatero Farm Strawberries\u003c/h3>\n\u003cfigure id=\"attachment_70670\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/strawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/strawberries1000.jpg\" alt=\"Tomatero Farm Strawberries. Photo: Laura McCamy\" width=\"1000\" height=\"750\" class=\"size-full wp-image-70670\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tomatero Farm Strawberries. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>I always thought a strawberry was just a strawberry -- until Tomatero Organic Farm offered me a chance to compare an Albion (firm, hollow inside – just what I think of when I think “strawberry”) to a Seascape. The floral tones of the Seascape are gone for the season, but you can still try sugary Rosas and large, colorful Sweet Anns, which have a tropical, fruity flavor. Pick out your favorite \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero Farm\u003c/a> strawberry at the Temescal, Grand Lake or Montclair markets.\u003c/p>\n\u003ch3>Full Belly Farm Pastured Eggs\u003c/h3>\n\u003cfigure id=\"attachment_70674\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/eggs600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/eggs600.jpg\" alt=\"Full Belly Farm Pastured Eggs. Photo: Laura McCamy\" width=\"400\" class=\"size-full wp-image-70674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Full Belly Farm Pastured Eggs. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>Pastured eggs, laid by outdoor chickens who eat a varied diet, offer more nutrition than commercial eggs plus dazzling orange-yellow yolks. If you don’t have cluckers in your back yard, Full Belly Farms eggs are the next best thing. Both Full Belly and Riverdog Farms bring pastured eggs to the Tuesday South Berkeley market, so you have two chances to lay your hands on a dozen (though the eggs are often gone by 5 pm – it is good to shop early). The South Berkeley Tuesday market is the only East Bay stop for Full Belly Farm’s many unusual offerings, including locally grown popcorn, dried beans and wool from their sheep. If you want an egg you can safely eat over easy, or even the very old school soft-boiled, hit the Tuesday South Berkeley one. \u003ca href=\"http://fullbellyfarm.com/\">Full Belly Farm\u003c/a>: Tuesday, South Berkeley market; \u003ca href=\"http://riverdogfarm.com/index.html\">Riverdog Farm\u003c/a>: Saturday, Tuesday and Thursday Berkeley markets.\u003c/p>\n\u003ch3>La Tercera Dragon Tongue Beans\u003c/h3>\n\u003cp>When I was a kid, green beans were my favorite vegetable. There is something about the delicate fuzz on a fresh green bean that makes me feel like I’m ten years old and school is out. Dragon tongue beans take me right back there, only better. These long, flat beans are look like Romano beans with purple striations. I know only one place to get them: La Tercera at the Saturday Berkeley market. Dragon tongues are best lightly steamed with a bit of salt and butter; they have the satisfyingly rubbery texture of a bean that bites back. I taste a summer garden every time I bite into one. La Tercera specializes in unusual varietals and rare vegetables. \u003ca href=\"http://www.marinorganic.org/producers/producers_la_tercera.html\">La Tercera\u003c/a>: Saturday Berkeley market, through the fall and early winter.\u003c/p>\n\u003ch3>Riverdog Farm Carrots\u003c/h3>\n\u003cfigure id=\"attachment_70688\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/riverdog-carrots1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/riverdog-carrots1000.jpg\" alt=\"Riverdog Farm Carrots. Photo: Laura McCamy\" width=\"1000\" height=\"850\" class=\"size-full wp-image-70688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Riverdog Farm Carrots. Photo: Laura McCamy\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that Riverdog Farms grows carrots in three colors (traditional orange, pale off-white and pretty purple) is less thrilling than what’s inside. A plain old orange carrot from Riverdog is not just like any other -- it is noticeably sweeter. In a perfect world, I would feed only Riverdog carrots into my hungry, hungry juicer. Riverdog is between carrot harvests right now; expect a fresh crop in October, just in time for all your holiday cooking needs. \u003ca href=\"http://riverdogfarm.com/index.html\">Riverdog Farm\u003c/a> (which sells a wide variety of fruits and vegetables): Saturday, Tuesday and Thursday Berkeley markets.\u003c/p>\n\u003ch3>Triple J Fresh Ginger\u003c/h3>\n\u003cp>You can buy ginger in the produce section of most supermarkets, but you will find white ginger grown in Pacifica only at the Triple J table at the Berkeley Saturday market. The farm is so tiny that they only come out once a month. It’s worth a special trip for the ginger: fresh, crunchy, juicy and vastly better than the dry, stringy stuff you are liable to find on grocery shelves. Until I tried Triple J’s fresh root, I didn’t know how delightful ginger root is when it’s truly fresh. \u003ca href=\"http://ecologycenter.org/farmersmarkets/fmvendors/triple-j-2/\">Triple J\u003c/a> (which also sells plum cider and apple cider vinegars, among other rare treats): first Saturday of the month, downtown Berkeley market.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What’s your favorite farmers' market find?\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>East Bay Farmers' Market Info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ecologycenter.org/fm/\">Ecology Center Farmer’s Markets\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.urbanvillageonline.com\">Urban Village Farmer’s Markets\u003c/a>\u003c/li>\n\u003cli>Oakland Wiki has a full list of \u003ca href=\"http://oaklandwiki.org/Farmers%27_Markets?&redirected_from=farmer%27s%20markets\">Oakland Farmer’s Markets\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/70640/seven-reasons-to-visit-east-bay-farmers-markets-this-fall",
"authors": [
"5475"
],
"categories": [
"bayareabites_1874",
"bayareabites_95",
"bayareabites_12093"
],
"tags": [
"bayareabites_464",
"bayareabites_3645",
"bayareabites_9677"
],
"label": "bayareabites"
},
"bayareabites_70379": {
"type": "posts",
"id": "bayareabites_70379",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "70379",
"score": null,
"sort": [
1379447295000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1379447295,
"format": "aside",
"disqusTitle": "Golden Rice Study Violated Ethical Rules, Tufts Says",
"title": "Golden Rice Study Violated Ethical Rules, Tufts Says",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70387\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/goldricecompare.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/goldricecompare.jpg\" alt=\"Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains. Photo: Isagani Serrano/International Rice Research Institute\" width=\"624\" height=\"468\" class=\"size-full wp-image-70387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains. Photo: Isagani Serrano/International Rice Research Institute\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/17/223382375/golden-rice-study-violated-ethical-rules-tufts-says\">The Salt at NPR Food\u003c/a> (9/17/13)\u003c/p>\n\u003cp>Tufts University announced Tuesday that one of its researchers broke ethical rules while carrying out a study of genetically modified \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/10/in-a-grain-of-golden-rice-a-world-of-controversy-over-gmo-foods/\">golden rice\u003c/a>\" in China.\u003c/p>\n\u003cp>According to the Tufts report, the scientific conclusions of the study remain valid. The researchers had \u003ca href=\"http://ajcn.nutrition.org/content/96/3/658.abstract\">found\u003c/a> that a single bowl of this rice can supply more than half of a child's daily vitamin A requirement — the most convincing evidence so far that golden rice can, in fact, be a useful tool in fighting malnutrition. But when the study was published last year, anti-biotech campaigners at Greenpeace China immediately called it a scandal, \u003ca href=\"http://www.greenpeace.org/eastasia/news/blog/24-children-used-as-guinea-pigs-in-geneticall/blog/41956/\">accusing\u003c/a> the research team, led by Tufts' Guangwen Tang, of feeding children a \"potentially dangerous product\" without informing their parents of exactly what the children were eating.\u003c/p>\n\u003cp>Chinese media started investigating and found evidence that Tang and her collaborators in China had cut corners when it came to informing Chinese parents and Chinese regulatory authorities about details of the study. According to a \u003ca href=\"http://www.nature.com/news/china-sacks-officials-over-golden-rice-controversy-1.11998\">report\u003c/a> in\u003cem> Nature\u003c/em> magazine, Chinese reporters found an email from a Chinese official involved in the study in which he explained that he was dropping any mention of genetic modification in some documents presented to the children's parents because it was \"too sensitive.\"\u003c/p>\n\u003cp>In December of last year, the Chinese government \u003ca href=\"http://news.sciencemag.org/people-events/2012/12/chinese-researchers-punished-role-gm-rice-study\">announced\u003c/a> that it was punishing several China-based researchers who were involved in the study, removing them from their jobs. According to the government, the researchers didn't obtain proper approvals before carrying out the study.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some American researchers were skeptical of the Chinese findings. They suspected that the researchers involved in this study were simply the victims of an anti-biotech backlash in China.\u003c/p>\n\u003cp>But Tufts, after spending more than a year carrying out its own review, now says that the study was not \"conducted in full compliance with ... policy or federal regulations. According to the Tufts report, the researchers did not adequately explain the nature of golden rice and made some changes in the study without getting approval from the committee at Tufts that is supposed to review all research involving human subjects.\u003c/p>\n\u003cp>Guangwen Tang will be banned from conducting research on human subjects for two years. For two years after that, any research that she conducts will be under the direct supervision of another investigator.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "70379 http://blogs.kqed.org/bayareabites/?p=70379",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/09/17/golden-rice-study-violated-ethical-rules-tufts-says/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 428,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1379447544,
"excerpt": "Tufts University says that one of its researchers violated ethics rules while carrying out a study of genetically modified \"golden rice\" in China. The study showed that the rice can fight malnutrition, but researchers didn't provide enough information to the parents of the children who ate it, Tufts says.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Tufts University says that one of its researchers violated ethics rules while carrying out a study of genetically modified "golden rice" in China. The study showed that the rice can fight malnutrition, but researchers didn't provide enough information to the parents of the children who ate it, Tufts says.",
"title": "Golden Rice Study Violated Ethical Rules, Tufts Says | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Golden Rice Study Violated Ethical Rules, Tufts Says",
"datePublished": "2013-09-17T12:48:15-07:00",
"dateModified": "2013-09-17T12:52:24-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "golden-rice-study-violated-ethical-rules-tufts-says",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=223382375&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Tue, 17 Sep 2013 13:23:00 -0400",
"nprLastModifiedDate": "Tue, 17 Sep 2013 15:15:06 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/09/17/223382375/golden-rice-study-violated-ethical-rules-tufts-says?ft=3&f=223382375",
"nprStoryId": "223382375",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 17 Sep 2013 15:15:00 -0400",
"path": "/bayareabites/70379/golden-rice-study-violated-ethical-rules-tufts-says",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70387\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/goldricecompare.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/goldricecompare.jpg\" alt=\"Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains. Photo: Isagani Serrano/International Rice Research Institute\" width=\"624\" height=\"468\" class=\"size-full wp-image-70387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Genetically modified to be enriched with beta-carotene, golden rice grains (left) are a deep yellow. At right, white rice grains. Photo: Isagani Serrano/International Rice Research Institute\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/17/223382375/golden-rice-study-violated-ethical-rules-tufts-says\">The Salt at NPR Food\u003c/a> (9/17/13)\u003c/p>\n\u003cp>Tufts University announced Tuesday that one of its researchers broke ethical rules while carrying out a study of genetically modified \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/10/in-a-grain-of-golden-rice-a-world-of-controversy-over-gmo-foods/\">golden rice\u003c/a>\" in China.\u003c/p>\n\u003cp>According to the Tufts report, the scientific conclusions of the study remain valid. The researchers had \u003ca href=\"http://ajcn.nutrition.org/content/96/3/658.abstract\">found\u003c/a> that a single bowl of this rice can supply more than half of a child's daily vitamin A requirement — the most convincing evidence so far that golden rice can, in fact, be a useful tool in fighting malnutrition. But when the study was published last year, anti-biotech campaigners at Greenpeace China immediately called it a scandal, \u003ca href=\"http://www.greenpeace.org/eastasia/news/blog/24-children-used-as-guinea-pigs-in-geneticall/blog/41956/\">accusing\u003c/a> the research team, led by Tufts' Guangwen Tang, of feeding children a \"potentially dangerous product\" without informing their parents of exactly what the children were eating.\u003c/p>\n\u003cp>Chinese media started investigating and found evidence that Tang and her collaborators in China had cut corners when it came to informing Chinese parents and Chinese regulatory authorities about details of the study. According to a \u003ca href=\"http://www.nature.com/news/china-sacks-officials-over-golden-rice-controversy-1.11998\">report\u003c/a> in\u003cem> Nature\u003c/em> magazine, Chinese reporters found an email from a Chinese official involved in the study in which he explained that he was dropping any mention of genetic modification in some documents presented to the children's parents because it was \"too sensitive.\"\u003c/p>\n\u003cp>In December of last year, the Chinese government \u003ca href=\"http://news.sciencemag.org/people-events/2012/12/chinese-researchers-punished-role-gm-rice-study\">announced\u003c/a> that it was punishing several China-based researchers who were involved in the study, removing them from their jobs. According to the government, the researchers didn't obtain proper approvals before carrying out the study.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some American researchers were skeptical of the Chinese findings. They suspected that the researchers involved in this study were simply the victims of an anti-biotech backlash in China.\u003c/p>\n\u003cp>But Tufts, after spending more than a year carrying out its own review, now says that the study was not \"conducted in full compliance with ... policy or federal regulations. According to the Tufts report, the researchers did not adequately explain the nature of golden rice and made some changes in the study without getting approval from the committee at Tufts that is supposed to review all research involving human subjects.\u003c/p>\n\u003cp>Guangwen Tang will be banned from conducting research on human subjects for two years. For two years after that, any research that she conducts will be under the direct supervision of another investigator.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/70379/golden-rice-study-violated-ethical-rules-tufts-says",
"authors": [
"byline_bayareabites_70379"
],
"categories": [
"bayareabites_2998",
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_272",
"bayareabites_11270",
"bayareabites_10772",
"bayareabites_12277",
"bayareabites_10771",
"bayareabites_10787",
"bayareabites_11675",
"bayareabites_12405",
"bayareabites_12407",
"bayareabites_11318",
"bayareabites_10921",
"bayareabites_12406"
],
"featImg": "bayareabites_70380",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"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",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"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.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"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.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"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.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"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.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"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",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"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/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"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": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"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": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"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/",
"meta": {
"site": "news",
"source": "npr"
},
"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",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=farmers-farmers-markets": {
"isFetching": false,
"latestQuery": {
"from": 240,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 399,
"relation": "eq"
},
"items": [
"bayareabites_74243",
"bayareabites_73805",
"bayareabites_73515",
"bayareabites_73457",
"bayareabites_72817",
"bayareabites_72218",
"bayareabites_71880",
"bayareabites_71909",
"bayareabites_71721",
"bayareabites_71019",
"bayareabites_70640",
"bayareabites_70379"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_farmers-farmers-markets": {
"isLoading": true
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_11270": {
"type": "terms",
"id": "bayareabites_11270",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11270",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dan charles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dan charles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5729,
"slug": "dan-charles",
"isLoading": false,
"link": "/bayareabites/tag/dan-charles"
},
"bayareabites_12723": {
"type": "terms",
"id": "bayareabites_12723",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12723",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Earthbound Farms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Earthbound Farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7186,
"slug": "earthbound-farms",
"isLoading": false,
"link": "/bayareabites/tag/earthbound-farms"
},
"bayareabites_2608": {
"type": "terms",
"id": "bayareabites_2608",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2608",
"found": true
},
"relationships": {},
"featImg": null,
"name": "FDA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "FDA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1862,
"slug": "fda",
"isLoading": false,
"link": "/bayareabites/tag/fda"
},
"bayareabites_12722": {
"type": "terms",
"id": "bayareabites_12722",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12722",
"found": true
},
"relationships": {},
"featImg": null,
"name": "manure",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "manure Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7185,
"slug": "manure",
"isLoading": false,
"link": "/bayareabites/tag/manure"
},
"bayareabites_65": {
"type": "terms",
"id": "bayareabites_65",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "65",
"found": true
},
"relationships": {},
"featImg": null,
"name": "organic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "organic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 29,
"slug": "organic",
"isLoading": false,
"link": "/bayareabites/tag/organic"
},
"bayareabites_10921": {
"type": "terms",
"id": "bayareabites_10921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5380,
"slug": "the-salt",
"isLoading": false,
"link": "/bayareabites/tag/the-salt"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_12686": {
"type": "terms",
"id": "bayareabites_12686",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12686",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bitcoin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bitcoin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7149,
"slug": "bitcoin",
"isLoading": false,
"link": "/bayareabites/tag/bitcoin"
},
"bayareabites_12687": {
"type": "terms",
"id": "bayareabites_12687",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12687",
"found": true
},
"relationships": {},
"featImg": null,
"name": "foodler",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "foodler Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7150,
"slug": "foodler",
"isLoading": false,
"link": "/bayareabites/tag/foodler"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_11840": {
"type": "terms",
"id": "bayareabites_11840",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11840",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grocery stores",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grocery stores Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6302,
"slug": "grocery-stores",
"isLoading": false,
"link": "/bayareabites/tag/grocery-stores"
},
"bayareabites_12670": {
"type": "terms",
"id": "bayareabites_12670",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12670",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local Mission market",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local Mission market Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7133,
"slug": "local-mission-market",
"isLoading": false,
"link": "/bayareabites/tag/local-mission-market"
},
"bayareabites_9152": {
"type": "terms",
"id": "bayareabites_9152",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9152",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Local: Mission Eatery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Local: Mission Eatery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3606,
"slug": "local-mission-eatery",
"isLoading": false,
"link": "/bayareabites/tag/local-mission-eatery"
},
"bayareabites_12671": {
"type": "terms",
"id": "bayareabites_12671",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12671",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Yaron Milgrim",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Yaron Milgrim Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7134,
"slug": "yaron-milgrim",
"isLoading": false,
"link": "/bayareabites/tag/yaron-milgrim"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_316": {
"type": "terms",
"id": "bayareabites_316",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "316",
"found": true
},
"relationships": {},
"featImg": null,
"name": "video",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "video Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5360,
"slug": "video",
"isLoading": false,
"link": "/bayareabites/category/video"
},
"bayareabites_11542": {
"type": "terms",
"id": "bayareabites_11542",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11542",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coachella",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coachella Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6004,
"slug": "coachella",
"isLoading": false,
"link": "/bayareabites/tag/coachella"
},
"bayareabites_16263": {
"type": "terms",
"id": "bayareabites_16263",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16263",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culture",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culture Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100593,
"slug": "culture",
"isLoading": false,
"link": "/bayareabites/tag/culture"
},
"bayareabites_1121": {
"type": "terms",
"id": "bayareabites_1121",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1121",
"found": true
},
"relationships": {},
"featImg": null,
"name": "event",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "event Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1000,
"slug": "event",
"isLoading": false,
"link": "/bayareabites/tag/event"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_12603": {
"type": "terms",
"id": "bayareabites_12603",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12603",
"found": true
},
"relationships": {},
"featImg": null,
"name": "animal agriculture",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "animal agriculture Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7066,
"slug": "animal-agriculture",
"isLoading": false,
"link": "/bayareabites/tag/animal-agriculture"
},
"bayareabites_11521": {
"type": "terms",
"id": "bayareabites_11521",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11521",
"found": true
},
"relationships": {},
"featImg": null,
"name": "antibiotics",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "antibiotics Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5982,
"slug": "antibiotics",
"isLoading": false,
"link": "/bayareabites/tag/antibiotics"
},
"bayareabites_12607": {
"type": "terms",
"id": "bayareabites_12607",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12607",
"found": true
},
"relationships": {},
"featImg": null,
"name": "CAFOs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "CAFOs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7070,
"slug": "cafos",
"isLoading": false,
"link": "/bayareabites/tag/cafos"
},
"bayareabites_12605": {
"type": "terms",
"id": "bayareabites_12605",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12605",
"found": true
},
"relationships": {},
"featImg": null,
"name": "growth hormones",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "growth hormones Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7068,
"slug": "growth-hormones",
"isLoading": false,
"link": "/bayareabites/tag/growth-hormones"
},
"bayareabites_12606": {
"type": "terms",
"id": "bayareabites_12606",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12606",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Johns Hopkins Center for a Livable Future",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Johns Hopkins Center for a Livable Future Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7069,
"slug": "johns-hopkins-center-for-a-livable-future",
"isLoading": false,
"link": "/bayareabites/tag/johns-hopkins-center-for-a-livable-future"
},
"bayareabites_12604": {
"type": "terms",
"id": "bayareabites_12604",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12604",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Pew report",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Pew report Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7067,
"slug": "pew-report",
"isLoading": false,
"link": "/bayareabites/tag/pew-report"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_12550": {
"type": "terms",
"id": "bayareabites_12550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7013,
"slug": "holiday-recipes",
"isLoading": false,
"link": "/bayareabites/category/holiday-recipes"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_8699": {
"type": "terms",
"id": "bayareabites_8699",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8699",
"found": true
},
"relationships": {},
"featImg": null,
"name": "avedanos",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "avedanos Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3152,
"slug": "avedanos",
"isLoading": false,
"link": "/bayareabites/tag/avedanos"
},
"bayareabites_12591": {
"type": "terms",
"id": "bayareabites_12591",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12591",
"found": true
},
"relationships": {},
"featImg": null,
"name": "belcampo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "belcampo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7054,
"slug": "belcampo",
"isLoading": false,
"link": "/bayareabites/tag/belcampo"
},
"bayareabites_12584": {
"type": "terms",
"id": "bayareabites_12584",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12584",
"found": true
},
"relationships": {},
"featImg": null,
"name": "butcher shops",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "butcher shops Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7047,
"slug": "butcher-shops",
"isLoading": false,
"link": "/bayareabites/tag/butcher-shops"
},
"bayareabites_12120": {
"type": "terms",
"id": "bayareabites_12120",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12120",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Local Butcher Shop",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Local Butcher Shop Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6582,
"slug": "local-butcher-shop",
"isLoading": false,
"link": "/bayareabites/tag/local-butcher-shop"
},
"bayareabites_4159": {
"type": "terms",
"id": "bayareabites_4159",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4159",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marin sun farms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marin sun farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2607,
"slug": "marin-sun-farms",
"isLoading": false,
"link": "/bayareabites/tag/marin-sun-farms"
},
"bayareabites_530": {
"type": "terms",
"id": "bayareabites_530",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "530",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 495,
"slug": "thanksgiving",
"isLoading": false,
"link": "/bayareabites/tag/thanksgiving"
},
"bayareabites_543": {
"type": "terms",
"id": "bayareabites_543",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "543",
"found": true
},
"relationships": {},
"featImg": null,
"name": "turkey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "turkey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 508,
"slug": "turkey",
"isLoading": false,
"link": "/bayareabites/tag/turkey"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_464": {
"type": "terms",
"id": "bayareabites_464",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "464",
"found": true
},
"relationships": {},
"featImg": null,
"name": "autumn",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "autumn Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 429,
"slug": "autumn",
"isLoading": false,
"link": "/bayareabites/tag/autumn"
},
"bayareabites_2758": {
"type": "terms",
"id": "bayareabites_2758",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2758",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grapes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grapes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1943,
"slug": "grapes",
"isLoading": false,
"link": "/bayareabites/tag/grapes"
},
"bayareabites_187": {
"type": "terms",
"id": "bayareabites_187",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "187",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Napa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Napa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 152,
"slug": "napa",
"isLoading": false,
"link": "/bayareabites/tag/napa"
},
"bayareabites_356": {
"type": "terms",
"id": "bayareabites_356",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "356",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 321,
"slug": "sonoma",
"isLoading": false,
"link": "/bayareabites/tag/sonoma"
},
"bayareabites_14748": {
"type": "terms",
"id": "bayareabites_14748",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14748",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 930,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/tag/wine"
},
"bayareabites_12533": {
"type": "terms",
"id": "bayareabites_12533",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12533",
"found": true
},
"relationships": {},
"featImg": null,
"name": "apple breeding",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "apple breeding Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6996,
"slug": "apple-breeding",
"isLoading": false,
"link": "/bayareabites/tag/apple-breeding"
},
"bayareabites_469": {
"type": "terms",
"id": "bayareabites_469",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "469",
"found": true
},
"relationships": {},
"featImg": null,
"name": "apples",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "apples Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 434,
"slug": "apples",
"isLoading": false,
"link": "/bayareabites/tag/apples"
},
"bayareabites_12531": {
"type": "terms",
"id": "bayareabites_12531",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12531",
"found": true
},
"relationships": {},
"featImg": null,
"name": "engineer food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "engineer food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6994,
"slug": "engineer-food",
"isLoading": false,
"link": "/bayareabites/tag/engineer-food"
},
"bayareabites_12532": {
"type": "terms",
"id": "bayareabites_12532",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12532",
"found": true
},
"relationships": {},
"featImg": null,
"name": "evercrisp",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "evercrisp Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6995,
"slug": "evercrisp",
"isLoading": false,
"link": "/bayareabites/tag/evercrisp"
},
"bayareabites_12534": {
"type": "terms",
"id": "bayareabites_12534",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12534",
"found": true
},
"relationships": {},
"featImg": null,
"name": "honeycrisp",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "honeycrisp Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6997,
"slug": "honeycrisp",
"isLoading": false,
"link": "/bayareabites/tag/honeycrisp"
},
"bayareabites_12530": {
"type": "terms",
"id": "bayareabites_12530",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12530",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hybrids",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hybrids Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6993,
"slug": "hybrids",
"isLoading": false,
"link": "/bayareabites/tag/hybrids"
},
"bayareabites_12535": {
"type": "terms",
"id": "bayareabites_12535",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12535",
"found": true
},
"relationships": {},
"featImg": null,
"name": "snapdragon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "snapdragon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6998,
"slug": "snapdragon",
"isLoading": false,
"link": "/bayareabites/tag/snapdragon"
},
"bayareabites_12504": {
"type": "terms",
"id": "bayareabites_12504",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12504",
"found": true
},
"relationships": {},
"featImg": null,
"name": "agriculture workers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "agriculture workers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6967,
"slug": "agriculture-workers",
"isLoading": false,
"link": "/bayareabites/tag/agriculture-workers"
},
"bayareabites_134": {
"type": "terms",
"id": "bayareabites_134",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "134",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99,
"slug": "farmers",
"isLoading": false,
"link": "/bayareabites/tag/farmers"
},
"bayareabites_11522": {
"type": "terms",
"id": "bayareabites_11522",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11522",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pears",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pears Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5983,
"slug": "pears",
"isLoading": false,
"link": "/bayareabites/tag/pears"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_12451": {
"type": "terms",
"id": "bayareabites_12451",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12451",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rooftop garden",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rooftop garden Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6913,
"slug": "rooftop-garden",
"isLoading": false,
"link": "/bayareabites/tag/rooftop-garden"
},
"bayareabites_10105": {
"type": "terms",
"id": "bayareabites_10105",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10105",
"found": true
},
"relationships": {},
"featImg": null,
"name": "urban farmering",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "urban farmering Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4559,
"slug": "urban-farmering",
"isLoading": false,
"link": "/bayareabites/tag/urban-farmering"
},
"bayareabites_2721": {
"type": "terms",
"id": "bayareabites_2721",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2721",
"found": true
},
"relationships": {},
"featImg": null,
"name": "urban gardening",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "urban gardening Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1926,
"slug": "urban-gardening",
"isLoading": false,
"link": "/bayareabites/tag/urban-gardening"
},
"bayareabites_11021": {
"type": "terms",
"id": "bayareabites_11021",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11021",
"found": true
},
"relationships": {},
"featImg": null,
"name": "urban gardens",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "urban gardens Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5480,
"slug": "urban-gardens",
"isLoading": false,
"link": "/bayareabites/tag/urban-gardens"
},
"bayareabites_12093": {
"type": "terms",
"id": "bayareabites_12093",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12093",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oakland Local",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oakland Local Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6555,
"slug": "oakland-local",
"isLoading": false,
"link": "/bayareabites/category/oakland-local"
},
"bayareabites_3645": {
"type": "terms",
"id": "bayareabites_3645",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3645",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley farmers' market",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley farmers' market Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2409,
"slug": "berkeley-farmers-market",
"isLoading": false,
"link": "/bayareabites/tag/berkeley-farmers-market"
},
"bayareabites_9677": {
"type": "terms",
"id": "bayareabites_9677",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9677",
"found": true
},
"relationships": {},
"featImg": null,
"name": "harvest",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "harvest Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4131,
"slug": "harvest",
"isLoading": false,
"link": "/bayareabites/tag/harvest"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_272": {
"type": "terms",
"id": "bayareabites_272",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "272",
"found": true
},
"relationships": {},
"featImg": null,
"name": "china",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "china Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 237,
"slug": "china",
"isLoading": false,
"link": "/bayareabites/tag/china"
},
"bayareabites_10772": {
"type": "terms",
"id": "bayareabites_10772",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10772",
"found": true
},
"relationships": {},
"featImg": null,
"name": "GE",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "GE Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5226,
"slug": "ge",
"isLoading": false,
"link": "/bayareabites/tag/ge"
},
"bayareabites_12277": {
"type": "terms",
"id": "bayareabites_12277",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12277",
"found": true
},
"relationships": {},
"featImg": null,
"name": "genetic engineering",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "genetic engineering Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6739,
"slug": "genetic-engineering",
"isLoading": false,
"link": "/bayareabites/tag/genetic-engineering"
},
"bayareabites_10771": {
"type": "terms",
"id": "bayareabites_10771",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10771",
"found": true
},
"relationships": {},
"featImg": null,
"name": "GMO",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "GMO Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5225,
"slug": "gmo",
"isLoading": false,
"link": "/bayareabites/tag/gmo"
},
"bayareabites_10787": {
"type": "terms",
"id": "bayareabites_10787",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10787",
"found": true
},
"relationships": {},
"featImg": null,
"name": "GMOs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "GMOs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5241,
"slug": "gmos",
"isLoading": false,
"link": "/bayareabites/tag/gmos"
},
"bayareabites_11675": {
"type": "terms",
"id": "bayareabites_11675",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11675",
"found": true
},
"relationships": {},
"featImg": null,
"name": "golden rice",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "golden rice Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6137,
"slug": "golden-rice",
"isLoading": false,
"link": "/bayareabites/tag/golden-rice"
},
"bayareabites_12405": {
"type": "terms",
"id": "bayareabites_12405",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12405",
"found": true
},
"relationships": {},
"featImg": null,
"name": "golden rice study",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "golden rice study Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6867,
"slug": "golden-rice-study",
"isLoading": false,
"link": "/bayareabites/tag/golden-rice-study"
},
"bayareabites_12407": {
"type": "terms",
"id": "bayareabites_12407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "malnutrition",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "malnutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6869,
"slug": "malnutrition",
"isLoading": false,
"link": "/bayareabites/tag/malnutrition"
},
"bayareabites_11318": {
"type": "terms",
"id": "bayareabites_11318",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11318",
"found": true
},
"relationships": {},
"featImg": null,
"name": "study",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "study Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5777,
"slug": "study",
"isLoading": false,
"link": "/bayareabites/tag/study"
},
"bayareabites_12406": {
"type": "terms",
"id": "bayareabites_12406",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12406",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tufts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tufts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6868,
"slug": "tufts",
"isLoading": false,
"link": "/bayareabites/tag/tufts"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
