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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We're sorry to report that sometimes, impulse gets the best of deliverers, and they violate their sacred duty by taking some of the food!\" US Foods said in a statement. \u003c/p>\n\u003cp>When asked if they minded if their driver snagged a few fries, the average customer response was an 8.4 out of 10 — 1 represented \"no big deal\" and 10 signified \"absolutely unacceptable.\" \u003c/p>\n\u003cp>To remedy the problem, 85% of customers recommended adding \u003ca href=\"https://www.usfoods.com/great-food/featured-products/equipment-supplies/tamper-evident-label.html\">tamper-evident\u003c/a> labels or packaging, which commonly comes in the form of a sticker seal.\u003c/p>\n\u003cp>Some delivery services already have strategies in place.\u003c/p>\n\u003cp>Postmates told NPR that food tampering cases account for less than 0.06% of the reports it receives. The delivery service, however, still requires \"each person who completes a delivery using Postmates to expressly agree that all food and goods delivered will arrive in a tamper free form and in compliance with all applicable food health and safety laws.\" \u003c/p>\n\u003cp>In an online chat, a Grubhub representative said if a customer suspects that some of the food is missing, the company will potentially open an investigation and make a refund. \u003c/p>\n\u003cp>UberEats and DoorDash haven't responded to NPR's request for comment. \u003c/p>\n\u003cp>In its \u003ca href=\"https://www.uber.com/legal/community-guidelines/us-can-en/\">delivery guidelines\u003c/a>, UberEats said it will deactivate any account with fraudulent activity or misuse, including \"claiming to complete a delivery without ever picking up the delivery item; and picking up a delivery item but not delivering it in full.\"\u003c/p>\n\u003cp>\u003ca href=\"https://help.doordash.com/dashers/s/article/What-are-DoorDash-s-food-safety-handling-requirements?language=en_US\">Doordash \u003c/a>directs its drivers to not open food containers or tamper with the order in any way. If a customer suspects food tampering, the company \u003ca href=\"https://www.doordash.com/deactivationpolicy/\">states \u003c/a>it will deactivate the driver's account. \u003c/p>\n\u003cp>Overall, restaurant food delivery services are a growing business, transforming the way people receive their meals. \u003c/p>\n\u003cp>In 2018, \u003ca href=\"https://www.ubs.com/global/en/investment-bank/in-focus/2018/dead-kitchen.html\">UBS \u003c/a>found that on average, food delivery platforms were in the top 40 most-downloaded apps in major markets.\u003c/p>\n\u003cp>\"We think it's possible that by 2030 most meals currently cooked at home will instead be ordered online and delivered from restaurants or central kitchens,\" according to UBS. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/2019/07/30/746600105/1-in-4-food-delivery-drivers-admit-to-eating-your-food\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside tag='beer' label='More on Beer']\u003c/p>\n\u003cp>Americans are \u003ca href=\"https://www.brewersassociation.org/statistics-and-data/national-beer-stats/\">buying less beer\u003c/a> from the country's largest breweries, and that has companies looking for new ways to attract customers. \u003c/p>\n\u003cp>You can see evidence in the beer aisle, where products like spiked seltzers and hemp-infused ales are aimed at the next generation of drinkers. \u003c/p>\n\u003cp>Now, 175-year-old Pabst Blue Ribbon is trying \u003ca href=\"https://pabst-blue-ribbon.prezly.com/pabst-blue-ribbon-to-introduce-hard-coffee-july-2019\">hard coffee\u003c/a>. \u003c/p>\n\u003cp>At \u003ca href=\"https://www.jerzeesglenside.com/\">Jerzee's Sports Bar & Pizzaria\u003c/a> in Glenside, Penn., a case of PBR's hard coffee arrived and a week later, only four cans were left.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It kind of tastes like Starbucks' Frappuccino, honestly, that's what it reminds me of,\" said patron Kris Beattie. \u003c/p>\n\u003cp>There is no beer taste. That's because Pabst says its hard coffee is made with \"malt beverage,\" which is related to beer. The company uses malted barley that's fermented. The malt flavor and color is removed, leaving a neutral alcohol that Pabst combines with coffee, sugar, milk and vanilla to make hard coffee.\u003c/p>\n\u003cp>The drink is a hit with Jerzee's patron Beth Mancini, who jokes, \"I could probably take it to work and no one would know!\"\u003c/p>\n\u003cp>Smaller breweries have experimented with coffee for a while now, says Nicole Schmid, who orders craft beers for Jerzee's. She points out a beer called \u003ca href=\"https://troegs.com/beer/javahead-stout/\">Java Head Stout\u003c/a> from Tröegs Independent Brewing, which says on the label that it's \"brewed with coffee beans.\" And for nearly five years, \u003ca href=\"https://8thwonder.com/brews/rocket-fuel-vietnamese-coffee-porter\">8\u003csup>th\u003c/sup> Wonder Brewery\u003c/a> in Houston has sold what its website describes as \"Porter infused with cold brew coffee and milk sugar.\"\u003c/p>\n\u003cp>Schmid says Pabst's hard coffee is \"not a new idea, but it's PBR and everybody wants to try it.\"\u003c/p>\n\u003cp>Well, not everybody. \u003c/p>\n\u003cp>One Jerzee's patron who was nursing a bottle of Budweiser didn't want to give his name, but he declined to sample the hard coffee, saying, \"Beer should taste like beer.\"\u003c/p>\n\u003cp>But tastes are changing, and Pabst Brand Director John Newhouse says his company is trying to respond by being be nimble and diversifying the kinds of beverages it sells. \u003c/p>\n\u003cp>\"So for a while people are going to say, 'Well this isn't a beer — I'm confused.' And that's alright,\" says Newhouse. \u003c/p>\n\u003cp>As part of this effort, next month Pabst plans to \u003ca href=\"https://www.esquire.com/food-drink/a26838477/pbr-whiskey-five-seconds-interview/?utm_campaign=socialflowTWESQ&utm_medium=social-media&utm_source=twitter&src=socialflowTW\">introduce a whiskey\u003c/a>, too. \u003c/p>\n\u003cp>For now, the hard coffee is being test marketed in five states: Pennsylvania, New Jersey, Maine, Georgia and Florida. The company says sales are strong, but it hasn't yet announced plans yet to expand nationwide. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/25/745301946/pabst-blue-ribbon-seeks-buzz-with-hard-coffee\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It kind of tastes like Starbucks' Frappuccino, honestly, that's what it reminds me of,\" said patron Kris Beattie. \u003c/p>\n\u003cp>There is no beer taste. That's because Pabst says its hard coffee is made with \"malt beverage,\" which is related to beer. The company uses malted barley that's fermented. The malt flavor and color is removed, leaving a neutral alcohol that Pabst combines with coffee, sugar, milk and vanilla to make hard coffee.\u003c/p>\n\u003cp>The drink is a hit with Jerzee's patron Beth Mancini, who jokes, \"I could probably take it to work and no one would know!\"\u003c/p>\n\u003cp>Smaller breweries have experimented with coffee for a while now, says Nicole Schmid, who orders craft beers for Jerzee's. She points out a beer called \u003ca href=\"https://troegs.com/beer/javahead-stout/\">Java Head Stout\u003c/a> from Tröegs Independent Brewing, which says on the label that it's \"brewed with coffee beans.\" And for nearly five years, \u003ca href=\"https://8thwonder.com/brews/rocket-fuel-vietnamese-coffee-porter\">8\u003csup>th\u003c/sup> Wonder Brewery\u003c/a> in Houston has sold what its website describes as \"Porter infused with cold brew coffee and milk sugar.\"\u003c/p>\n\u003cp>Schmid says Pabst's hard coffee is \"not a new idea, but it's PBR and everybody wants to try it.\"\u003c/p>\n\u003cp>Well, not everybody. \u003c/p>\n\u003cp>One Jerzee's patron who was nursing a bottle of Budweiser didn't want to give his name, but he declined to sample the hard coffee, saying, \"Beer should taste like beer.\"\u003c/p>\n\u003cp>But tastes are changing, and Pabst Brand Director John Newhouse says his company is trying to respond by being be nimble and diversifying the kinds of beverages it sells. \u003c/p>\n\u003cp>\"So for a while people are going to say, 'Well this isn't a beer — I'm confused.' And that's alright,\" says Newhouse. \u003c/p>\n\u003cp>As part of this effort, next month Pabst plans to \u003ca href=\"https://www.esquire.com/food-drink/a26838477/pbr-whiskey-five-seconds-interview/?utm_campaign=socialflowTWESQ&utm_medium=social-media&utm_source=twitter&src=socialflowTW\">introduce a whiskey\u003c/a>, too. \u003c/p>\n\u003cp>For now, the hard coffee is being test marketed in five states: Pennsylvania, New Jersey, Maine, Georgia and Florida. The company says sales are strong, but it hasn't yet announced plans yet to expand nationwide. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/25/745301946/pabst-blue-ribbon-seeks-buzz-with-hard-coffee\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Holy Guacamole! Avocados Are Pricey And It's The Pits",
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"content": "\u003cp>[aside tag='avocado' label='If You Have Avocados to Spare']\u003c/p>\n\u003cp>What's a Mexican restaurant without guacamole? What's a hipster cafe without avocado toast? Some restaurateurs may be contemplating these questions this summer as the price of avocados has spiked to almost double the price a year ago. \u003c/p>\n\u003cp>In Los Angeles' Boyle Heights neighborhood, El Tepeyac Cafe uses loads of avocados for its delicious homemade guacamole. In fact, it goes through about 50 boxes of the fruit every week. Operations manager Bernadette Thom says the restaurant has no choice but to pay more. \u003c/p>\n\u003cp>\"I mean, we're in a Mexican restaurant, and everything pretty much on our plate requires guacamole,\" she says. \"So to completely be out of it would not work.\"\u003c/p>\n\u003cp>El Tepeyac has been around since 1955, and Thom says the owners are resigned to price spikes. She says they try not to charge customers more, but in the past they have had to resort to charging a bit more during price spikes. The higher prices also mean they have to shop around.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We always find avocados somewhere,\" says Thom. \"If we can get a different quality or different sizes, like a little bit cheaper and they're a little bit smaller, or a different kind of avocado, then we'll do that as well too, until we can get through it.\"\u003c/p>\n\u003cp>There's a simple explanation for expensive avocados, says \u003ca href=\"https://research.rabobank.com/far/en/authors/david-magana.html\">David Magaña\u003c/a>, a senior horticulture analyst in Fresno, Calif., with RaboResearch: \"We have the highest or the strongest demand for avocados in the U.S., probably ever.\" \u003c/p>\n\u003cp>Magaña analyzes wholesale prices from Mexico, which supplies most of the United States' avocados. He says 24-pound cartons of midsize avocados from Michoacán are selling for $66 each. That's 91% more expensive than they were a year ago. And prices were even higher earlier this month. Magaña says fruit and vegetable production is always subject to weather conditions. This year, production of California avocados was way down.\u003c/p>\n\u003cp>\"Remember that last year we had a heat wave in California late in July, August?\" he asks. \"That impacted blooming. It started later than normal, and yields were lower this year.\" He says Mexican farmers had to take up the slack for California, so they sent their best. \u003c/p>\n\u003cp>But now they're running out.\u003c/p>\n\u003cp>As a result, some LA taquerias have been selling guacamole without avocados — without disclosing this to customers, reports Javier Cabral, the new editor in chief of the alternative news outlet L.A. Taco\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\"The secret ingredient that I'm sure, you know, no taqueria would ever be 100% proud to admit is Mexican summer tender, little squash,\" he told NPR's \u003cem>All Things Considered\u003c/em>. \"The Mexican variety is light in color, almost the color of a nice buttery avocado. ... It's scary how much this fake guacamole tastes like the real guacamole.\"\u003c/p>\n\u003cfigure id=\"attachment_134268\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/avocado-toast-at-sqirl-1-_custom-13d27534e778c760ac3e88c5e3805d7da0d72b27-s1600-c85.jpg\" alt=\"Sqirl, a popular eatery in LA's Silver Lake neighborhood, is known for its avocado toast. It features an entire avocado on a thick slice of country bread from a local bread-maker, with garlic creme fraiche and topped with hot pickled carrots and homemade za'atar.\" width=\"640\" height=\"479\" class=\"size-full wp-image-134268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/avocado-toast-at-sqirl-1-_custom-13d27534e778c760ac3e88c5e3805d7da0d72b27-s1600-c85.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/avocado-toast-at-sqirl-1-_custom-13d27534e778c760ac3e88c5e3805d7da0d72b27-s1600-c85-160x120.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Sqirl, a popular eatery in LA's Silver Lake neighborhood, is known for its avocado toast. It features an entire avocado on a thick slice of country bread from a local bread-maker, with garlic creme fraiche and topped with hot pickled carrots and homemade za'atar. \u003ccite>(Mandalit del Barco/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When California avocados are out of season, the restaurant Sqirl simply takes avocado dishes off the menu. The popular eatery, in LA's Silver Lake neighborhood, is known for its gourmet avocado toast: an entire avocado on a thick slice of country bread from a local bread-maker, with garlic creme fraiche and topped with hot pickled carrots and homemade za'atar. \"It's kind of wild and quirky, not what you think of avocado toast,\" says chef and owner Jessica Koslow.\u003c/p>\n\u003cp>Sqirl's avocado toast goes for $10 a slice. Koslow says she believes avocados are a luxury item, and she uses only those grown locally in California — and only when they are in season. \"So that's where the challenge comes in,\" she says. \"How do you have avocados year-round? We don't. But we're not everyone else.\"\u003c/p>\n\u003cp>By now, Koslow is used to seeing high prices for avocados everywhere. \"Last year I was in New York and I saw avocados being sold in the Lower East Side for $4 an avocado,\" she says. \"That shocked me. I remember laughing and taking a photo of it. And now it doesn't surprise me.\"\u003c/p>\n\u003cp>The good news is that prices are expected to be lower by September, as production ramps back up in Mexico. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/25/744974228/holy-guacamole-avocados-are-pricey-and-its-the-pits\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What's a Mexican restaurant without guacamole? What's a hipster cafe without avocado toast? Some restaurateurs may be contemplating these questions this summer as the price of avocados has spiked to almost double the price a year ago. \u003c/p>\n\u003cp>In Los Angeles' Boyle Heights neighborhood, El Tepeyac Cafe uses loads of avocados for its delicious homemade guacamole. In fact, it goes through about 50 boxes of the fruit every week. Operations manager Bernadette Thom says the restaurant has no choice but to pay more. \u003c/p>\n\u003cp>\"I mean, we're in a Mexican restaurant, and everything pretty much on our plate requires guacamole,\" she says. \"So to completely be out of it would not work.\"\u003c/p>\n\u003cp>El Tepeyac has been around since 1955, and Thom says the owners are resigned to price spikes. She says they try not to charge customers more, but in the past they have had to resort to charging a bit more during price spikes. The higher prices also mean they have to shop around.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We always find avocados somewhere,\" says Thom. \"If we can get a different quality or different sizes, like a little bit cheaper and they're a little bit smaller, or a different kind of avocado, then we'll do that as well too, until we can get through it.\"\u003c/p>\n\u003cp>There's a simple explanation for expensive avocados, says \u003ca href=\"https://research.rabobank.com/far/en/authors/david-magana.html\">David Magaña\u003c/a>, a senior horticulture analyst in Fresno, Calif., with RaboResearch: \"We have the highest or the strongest demand for avocados in the U.S., probably ever.\" \u003c/p>\n\u003cp>Magaña analyzes wholesale prices from Mexico, which supplies most of the United States' avocados. He says 24-pound cartons of midsize avocados from Michoacán are selling for $66 each. That's 91% more expensive than they were a year ago. And prices were even higher earlier this month. Magaña says fruit and vegetable production is always subject to weather conditions. This year, production of California avocados was way down.\u003c/p>\n\u003cp>\"Remember that last year we had a heat wave in California late in July, August?\" he asks. \"That impacted blooming. It started later than normal, and yields were lower this year.\" He says Mexican farmers had to take up the slack for California, so they sent their best. \u003c/p>\n\u003cp>But now they're running out.\u003c/p>\n\u003cp>As a result, some LA taquerias have been selling guacamole without avocados — without disclosing this to customers, reports Javier Cabral, the new editor in chief of the alternative news outlet L.A. Taco\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\"The secret ingredient that I'm sure, you know, no taqueria would ever be 100% proud to admit is Mexican summer tender, little squash,\" he told NPR's \u003cem>All Things Considered\u003c/em>. \"The Mexican variety is light in color, almost the color of a nice buttery avocado. ... It's scary how much this fake guacamole tastes like the real guacamole.\"\u003c/p>\n\u003cfigure id=\"attachment_134268\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/avocado-toast-at-sqirl-1-_custom-13d27534e778c760ac3e88c5e3805d7da0d72b27-s1600-c85.jpg\" alt=\"Sqirl, a popular eatery in LA's Silver Lake neighborhood, is known for its avocado toast. It features an entire avocado on a thick slice of country bread from a local bread-maker, with garlic creme fraiche and topped with hot pickled carrots and homemade za'atar.\" width=\"640\" height=\"479\" class=\"size-full wp-image-134268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/avocado-toast-at-sqirl-1-_custom-13d27534e778c760ac3e88c5e3805d7da0d72b27-s1600-c85.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/avocado-toast-at-sqirl-1-_custom-13d27534e778c760ac3e88c5e3805d7da0d72b27-s1600-c85-160x120.jpg 160w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Sqirl, a popular eatery in LA's Silver Lake neighborhood, is known for its avocado toast. It features an entire avocado on a thick slice of country bread from a local bread-maker, with garlic creme fraiche and topped with hot pickled carrots and homemade za'atar. \u003ccite>(Mandalit del Barco/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When California avocados are out of season, the restaurant Sqirl simply takes avocado dishes off the menu. The popular eatery, in LA's Silver Lake neighborhood, is known for its gourmet avocado toast: an entire avocado on a thick slice of country bread from a local bread-maker, with garlic creme fraiche and topped with hot pickled carrots and homemade za'atar. \"It's kind of wild and quirky, not what you think of avocado toast,\" says chef and owner Jessica Koslow.\u003c/p>\n\u003cp>Sqirl's avocado toast goes for $10 a slice. Koslow says she believes avocados are a luxury item, and she uses only those grown locally in California — and only when they are in season. \"So that's where the challenge comes in,\" she says. \"How do you have avocados year-round? We don't. But we're not everyone else.\"\u003c/p>\n\u003cp>By now, Koslow is used to seeing high prices for avocados everywhere. \"Last year I was in New York and I saw avocados being sold in the Lower East Side for $4 an avocado,\" she says. \"That shocked me. I remember laughing and taking a photo of it. And now it doesn't surprise me.\"\u003c/p>\n\u003cp>The good news is that prices are expected to be lower by September, as production ramps back up in Mexico. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/25/744974228/holy-guacamole-avocados-are-pricey-and-its-the-pits\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Taste: Palette Tea House, a dim sum spot for the Instagram age",
"title": "First Taste: Palette Tea House, a dim sum spot for the Instagram age",
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"content": "\u003cp>[aside tag='dim-sum' label='More Dim Sum Around the Bay']\u003c/p>\n\u003cp>\u003cem>By Sarah Chorey \u003c/em>\u003cbr>\nDim sum and Instagram share some things in common. The obvious, of course, is the photogenic nature of the bite-size Chinese morsels which were, like Instagram, invented for the purpose of sharing.\u003c/p>\n\u003cp>But each is also quite deceptive: seemingly simple things—they're just dumplings after all, and just small square pictures in the blogosphere—that are actually pretty complex. Both can quickly tip from fresh and delightful to sticky and overwrought; in other words, dim sum and Instagram are tricky things to master. The new Palette Tea House, opened in Ghirardelli Square this spring, gets props out the gate for rising to the challenge of offering modern, artful dim sum created for the Instagram age.\u003c/p>\n\u003cfigure id=\"attachment_133531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133531\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-800x533.jpg\" alt=\"Geometric lanterns and lotus patterns in the laser-cut dividing walls put a modern twist on classic Chinese themes at Palette Tea House.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Geometric lanterns and lotus patterns in the laser-cut dividing walls put a modern twist on classic Chinese themes at Palette Tea House. \u003ccite>(Sarah Chorey )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From owner Willy Ng and general manager Dennis Leung, both of the OG dim sum spot \u003ca href=\"http://koipalace.com/\" target=\"_blank\" rel=\"noopener\">Koi Palace\u003c/a>, opened in 1996, and the newer \u003ca href=\"http://dragonbeaux.com/\" target=\"_blank\" rel=\"noopener\">Dragon Beaux\u003c/a>, \u003ca href=\"https://paletteteahouse.com/\" target=\"_blank\" rel=\"noopener\">Palette Tea House\u003c/a> takes over the ambitious space formerly home to the short-lived Waxman's, a 6,500-square-foot behemoth of a dining hall with high ceilings that all but ensures an energetic, noisy vibe—and that suits the family-style format of dining here just fine.\u003c/p>\n\u003cp>Designed by Sunny Tam of Campbell, CA–based \u003ca href=\"https://www.studio02.net/\" target=\"_blank\" rel=\"noopener\">Studio 02\u003c/a> and C&E Designs' Chris Ho, the whopping 450-seat restaurant has had the good fortune of a modern makeover that echoes Chinese themes—gently, not too heavy-handed—with red and yellow geometric lantern lighting; metal dividing walls laser cut in patterns evoking lotus flowers; and a wooden communal table with a watery zen garden contained as its centerpiece. In other words, the stage is set for big groups ready to dig into towers of bamboo baskets all overflowing with wontons and the like.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chef Stephen Nguyen (Roy's, Bong Sy, Campton Place) has stepped up to the task of crafting classic dim sum dishes in thoroughly modern fashion, and he's turning out small plate after small plate of plump and pretty delicacies just begging for their photo op. Masterful cooking techniques and innovative and seasonal ingredients yield elevated bites including lobster and quail egg siu mai; prickly durian bao; black truffle wagyu rice crepes; and abalone sticky rice. If you're looking for Koi Palace's \u003ca href=\"https://www.instagram.com/p/BukmXXuH1rm/\" target=\"_blank\" rel=\"noopener\">oft-Instagrammed, multihued xiao long bao\u003c/a>, you will find those here, too, but when it comes to photographable fare, Palette has a supermodel all its own: the deep-fried charcoal taro puffs, molded into somewhat wicked little black swans, are \u003ca href=\"https://www.instagram.com/p/BtmdcYtHTR_/\" target=\"_blank\" rel=\"noopener\">ever-ready for their closeup\u003c/a>.\u003c/p>\n\u003cp>The final touch here is a nod to the restaurant's name: the custom, artist-inspired palette plates designed for holding the various colorful sauces. Dip in.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133532\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-1-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Dim sum should always start with dumplings. The lobster ha gow are busting at the wanton-wrapper seams with plump crustacean meat.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133533\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-2-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Really love your lobster? Add an order of the steamed silken egg topped with the stuff for a dish that's luxurious in flavor while light in texture.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133534\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-3-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>The mighty, steamed Kurobuta truffle XLB is twice the size of any regular dumpling and made with premium pork with a hint of truffle.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133535\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-4-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>You have to order the black swan puffs just to get a snap for your feed, but this delightful take on the classic deep fried taro puff, updated with charcoal, is a flight of fancy for your tastebuds, too.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133536\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-5-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Palette has an entire section of its menu devoted to grilled and skewered items, like tiger prawns (pictured), smoked pork belly, and wagyu steak.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133537\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-6-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>When was the last time you saw Iberico pork at your local dim sum palace? This cha siu of tender pork chunks is glazed with a slightly sweet barbecue sauce for a beyond-rich flavor. Try and suss out the nutty flavors that come from from the acorn-based diet of these specific Spanish pigs.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133538\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-7-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Rice crepes are available with your choice of several fillings including prawns, soft shell crab, and raw wagyu with finely chopped black truffle mushrooms (pictured).\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133539\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-8-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>It's always a smart move to get a noodle dish. The dan dan noodles are coated in a creamy cashew sauce and topped with julienned peppers, carrots, and green onions. That bit of heat comes from chili oil and Sichuan pepper.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133540\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-9-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>The Chinese believe in yin and yang. Achieve balance with at least one order of vegetables, like Palette's Sichuan string beans with finely chopped mushrooms.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133541\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-10-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Reserve the restaurant's new private room, semi-enclosed by a floor-to-ceiling glass wall of wine, for more intimate family parties.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133542\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-11-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cdiv id=\"rebelltitem2\" class=\"rebellt-item col1\">\n\u003cp>Palette's cocktail program was designed by Carlos Yturria (The Treasury, Whitecap), and the outdoor bar is a great spot for an afternoon drink. Stop by for happy hour bites from 3pm to 5pm daily.\u003c/p>\n\u003c/div>\n\u003cp class=\"\">\u003cem>// Palette Tea House, 900 North Point St. suite B201 (Ghirardelli Square), \u003c/em>\u003ca href=\"https://paletteteahouse.com/\" target=\"_blank\" rel=\"noopener\">\u003cem>paletteteahouse.com\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/bidding-adieu-to-jardiniere-san-francisco-2635443513.html\">7x7 Bay Area.\u003c/a>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>By Sarah Chorey \u003c/em>\u003cbr>\nDim sum and Instagram share some things in common. The obvious, of course, is the photogenic nature of the bite-size Chinese morsels which were, like Instagram, invented for the purpose of sharing.\u003c/p>\n\u003cp>But each is also quite deceptive: seemingly simple things—they're just dumplings after all, and just small square pictures in the blogosphere—that are actually pretty complex. Both can quickly tip from fresh and delightful to sticky and overwrought; in other words, dim sum and Instagram are tricky things to master. The new Palette Tea House, opened in Ghirardelli Square this spring, gets props out the gate for rising to the challenge of offering modern, artful dim sum created for the Instagram age.\u003c/p>\n\u003cfigure id=\"attachment_133531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-133531\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-800x533.jpg\" alt=\"Geometric lanterns and lotus patterns in the laser-cut dividing walls put a modern twist on classic Chinese themes at Palette Tea House.\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Geometric lanterns and lotus patterns in the laser-cut dividing walls put a modern twist on classic Chinese themes at Palette Tea House. \u003ccite>(Sarah Chorey )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From owner Willy Ng and general manager Dennis Leung, both of the OG dim sum spot \u003ca href=\"http://koipalace.com/\" target=\"_blank\" rel=\"noopener\">Koi Palace\u003c/a>, opened in 1996, and the newer \u003ca href=\"http://dragonbeaux.com/\" target=\"_blank\" rel=\"noopener\">Dragon Beaux\u003c/a>, \u003ca href=\"https://paletteteahouse.com/\" target=\"_blank\" rel=\"noopener\">Palette Tea House\u003c/a> takes over the ambitious space formerly home to the short-lived Waxman's, a 6,500-square-foot behemoth of a dining hall with high ceilings that all but ensures an energetic, noisy vibe—and that suits the family-style format of dining here just fine.\u003c/p>\n\u003cp>Designed by Sunny Tam of Campbell, CA–based \u003ca href=\"https://www.studio02.net/\" target=\"_blank\" rel=\"noopener\">Studio 02\u003c/a> and C&E Designs' Chris Ho, the whopping 450-seat restaurant has had the good fortune of a modern makeover that echoes Chinese themes—gently, not too heavy-handed—with red and yellow geometric lantern lighting; metal dividing walls laser cut in patterns evoking lotus flowers; and a wooden communal table with a watery zen garden contained as its centerpiece. In other words, the stage is set for big groups ready to dig into towers of bamboo baskets all overflowing with wontons and the like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Stephen Nguyen (Roy's, Bong Sy, Campton Place) has stepped up to the task of crafting classic dim sum dishes in thoroughly modern fashion, and he's turning out small plate after small plate of plump and pretty delicacies just begging for their photo op. Masterful cooking techniques and innovative and seasonal ingredients yield elevated bites including lobster and quail egg siu mai; prickly durian bao; black truffle wagyu rice crepes; and abalone sticky rice. If you're looking for Koi Palace's \u003ca href=\"https://www.instagram.com/p/BukmXXuH1rm/\" target=\"_blank\" rel=\"noopener\">oft-Instagrammed, multihued xiao long bao\u003c/a>, you will find those here, too, but when it comes to photographable fare, Palette has a supermodel all its own: the deep-fried charcoal taro puffs, molded into somewhat wicked little black swans, are \u003ca href=\"https://www.instagram.com/p/BtmdcYtHTR_/\" target=\"_blank\" rel=\"noopener\">ever-ready for their closeup\u003c/a>.\u003c/p>\n\u003cp>The final touch here is a nod to the restaurant's name: the custom, artist-inspired palette plates designed for holding the various colorful sauces. Dip in.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133532\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-1-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-1.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Dim sum should always start with dumplings. The lobster ha gow are busting at the wanton-wrapper seams with plump crustacean meat.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133533\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-2-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-2.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Really love your lobster? Add an order of the steamed silken egg topped with the stuff for a dish that's luxurious in flavor while light in texture.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133534\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-3-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-3.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>The mighty, steamed Kurobuta truffle XLB is twice the size of any regular dumpling and made with premium pork with a hint of truffle.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133535\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-4-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-4.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>You have to order the black swan puffs just to get a snap for your feed, but this delightful take on the classic deep fried taro puff, updated with charcoal, is a flight of fancy for your tastebuds, too.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133536\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-5-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-5.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Palette has an entire section of its menu devoted to grilled and skewered items, like tiger prawns (pictured), smoked pork belly, and wagyu steak.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133537\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-6-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-6.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>When was the last time you saw Iberico pork at your local dim sum palace? This cha siu of tender pork chunks is glazed with a slightly sweet barbecue sauce for a beyond-rich flavor. Try and suss out the nutty flavors that come from from the acorn-based diet of these specific Spanish pigs.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133538\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-7-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-7.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Rice crepes are available with your choice of several fillings including prawns, soft shell crab, and raw wagyu with finely chopped black truffle mushrooms (pictured).\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133539\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-8-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-8.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>It's always a smart move to get a noodle dish. The dan dan noodles are coated in a creamy cashew sauce and topped with julienned peppers, carrots, and green onions. That bit of heat comes from chili oil and Sichuan pepper.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133540\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-9-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-9.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>The Chinese believe in yin and yang. Achieve balance with at least one order of vegetables, like Palette's Sichuan string beans with finely chopped mushrooms.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133541\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-10-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-10.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>Reserve the restaurant's new private room, semi-enclosed by a floor-to-ceiling glass wall of wine, for more intimate family parties.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-medium wp-image-133542\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/980x-11-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/980x-11.jpg 980w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cdiv id=\"rebelltitem2\" class=\"rebellt-item col1\">\n\u003cp>Palette's cocktail program was designed by Carlos Yturria (The Treasury, Whitecap), and the outdoor bar is a great spot for an afternoon drink. Stop by for happy hour bites from 3pm to 5pm daily.\u003c/p>\n\u003c/div>\n\u003cp class=\"\">\u003cem>// Palette Tea House, 900 North Point St. suite B201 (Ghirardelli Square), \u003c/em>\u003ca href=\"https://paletteteahouse.com/\" target=\"_blank\" rel=\"noopener\">\u003cem>paletteteahouse.com\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/bidding-adieu-to-jardiniere-san-francisco-2635443513.html\">7x7 Bay Area.\u003c/a>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Some Wineries Are Becoming 'Certified B Corp' — And What That Means",
"title": "Why Some Wineries Are Becoming 'Certified B Corp' — And What That Means",
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"content": "\u003cp>[aside postID='bayareabites_116520' label='The Science of Wine Tasting']\u003cbr>\nMany college students studying abroad focus more on soaking in the culture — and the local drinking scene — than on their future careers. But for Charles Brain and Walker Brown, their time as exchange students in South Africa in 2014 sparked something more.\u003c/p>\n\u003cp>They returned to the Western Cape two years later with the goal of developing a wine brand and bringing the cuvées they loved back to the U.S. However, they didn't want to simply start a winery in South Africa; they aimed to empower growers and laborers and, ultimately, create a unique platform that would benefit their partners in a socially responsible manner.\u003c/p>\n\u003cp>Under their label, Lubanzi Wines — which launched a mere three years ago — they set up protocols to ensure the well-being of their workers. As a testament to their commitment, in January, Lubanzi became one of just 25 wineries worldwide — and one of only 2,788 businesses — to become a \u003ca href=\"https://bcorporation.net/\">Certified B Corporation\u003c/a>.\u003c/p>\n\u003cp>While organic or biodynamic certifications are big buzzwords in winemaking today, B Corp calls for full transparency in the way a company conducts business — and not just in the vineyard. B Corp companies strive to be stewards of social change. As conversations around mindful winemaking continue to evolve, more wineries are aspiring to receive this certification.\u003c/p>\n\u003cp>B Corp was launched in 2006 by three friends who left their careers in private equity and business to help mission-driven businesses thrive. Within its first year, 19 businesses opted to get certified. Today, companies such as Toms shoes, Eileen Fisher, and Stumptown Coffee Roasters carry the seal. Its principles are built on what's often referred to as the three P's of sustainability: people, planet and profit. Certified B Corp companies are reevaluated every three years to ensure they maintain the standards of the program, which look at impact on communities, workers, customers and the environment. Every aspect of a business is analyzed, from supply chain to facilities to ingredients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There's obviously a certain level of inequality that's pervasive throughout [South Africa], and I think everyone's got a responsibility to some degree to do whatever they can to improve the situation,\" explains Brain. One of Lubanzi's first initiatives was to set up a partnership with the nonprofit organization \u003ca href=\"http://www.pebblesproject.co.za/\">The Pebbles Project\u003c/a>, which focuses on the well-being of farmworkers in South Africa's wine industry. Fifty percent of Lubanzi's net profits help fund medical and dental care, after-school programs and infant development programs through The Pebbles Project. Soon after, the winery also became \u003ca href=\"http://www.fairforlife.org/pmws/indexDOM.php?client_id=fairforlife&page_id=home\">Fair for Life\u003c/a> fair trade certified.\u003c/p>\n\u003cp>\"After several years of making these wines and trying to build a following, we were [looking] for ways to communicate who we are and find our audience,\" says Brain. \"That's what led us to B Corp; it's a collection of companies that really share a set of values.\"\u003c/p>\n\u003cp>While many localized — and wine-specific certifications — with similar missions have formed over the years, such as \u003ca href=\"http://www.sipcertified.org/\">Sustainability in Practice\u003c/a> (SIP) in California's Central Coast and \u003ca href=\"https://napagreen.org/\">Napa Green\u003c/a> in Napa Valley, B Corp is unique in that it works across a global range of industries. Brain considers B Corp to be somewhat of a think tank and says he drew inspiration for Lubanzi's practices from companies such as New Belgium Brewing and Patagonia.\u003c/p>\n\u003cp>Like South Africa, the U.S. has its own history of farmworker inequality. In the 1960s and '70s, Cesar Chavez and \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/17/551490281/dolores-huerta-the-civil-rights-icon-who-showed-farmworkers-si-se-puede\">Dolores Huerta\u003c/a> fought for workers' rights and galvanized laborers into action through a series of boycotts and strikes, especially in California's grape-growing industry. Today, workers still struggle against wage and hour violations, as well as quality of life issues like affordable housing shortages. Wineries of all sizes and business models are finding ways to support what they call the \"backbone\" of the wine industry.\u003c/p>\n\u003cfigure id=\"attachment_133595\" class=\"wp-caption aligncenter\" style=\"max-width: 1696px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5.jpg\" alt=\"The grapes are all harvested using secateurs. Once a bucket is filled, it's poured into a truck. When the truck reaches capacity, it carries the grapes to the cellar.\" width=\"1696\" height=\"1272\" class=\"size-full wp-image-133595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5.jpg 1696w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-1200x900.jpg 1200w\" sizes=\"(max-width: 1696px) 100vw, 1696px\">\u003cfigcaption class=\"wp-caption-text\">The grapes are all harvested using secateurs. Once a bucket is filled, it's poured into a truck. When the truck reaches capacity, it carries the grapes to the cellar. \u003ccite>(Christopher Grava/Courtesy of Lubanzi Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A to Z Wineworks in Oregon became the first Certified B Corp winery in the world in 2014. When the winery first learned about certification, \"it just really felt natural to us,\" says Amy Prosenjak, president and CEO of A to Z Wineworks/Rex Hill. \"We were already thinking about the triple-bottom line [people, planet and profit]. We weren't just in it to make money; we wanted to do good things with that money.\"\u003c/p>\n\u003cp>The winery doesn't own vineyards, so it contracts with about 50 growers in the state, \"who then employ hundreds of [farmworkers] throughout the year,\" she explains. \"So we have a real stake in how ... workers are treated and viewed within the industry. [They are] a huge contributor to our success.\"\u003c/p>\n\u003cp>The winery provides financial support to the \u003ca href=\"https://virginiagarcia.org/who-we-are/virginia-garcia-memorial-foundation/the-foundation-board-of-directors/\">Virginia Garcia Memorial Foundation\u003c/a>, which offers health care to farmworkers and their families, as well as to \u003ca href=\"https://causaoregon.org/\">Causa Oregon\u003c/a>, a nonprofit advocacy group for immigrants' rights.\u003c/p>\n\u003cp>Second-generation run, Certified B Corp Sokol Blosser Vineyards in Oregon does own estate vineyards, but most of its labor is contracted out; like A to Z Wineworks, the vineyard supports farmworkers via nonprofit organizations. Sokol Blosser fundraises for ¡Salud!, a project through \u003ca href=\"http://tualityfoundation.org/\">Tuality Healthcare Foundation\u003c/a>, which gives medical and dental services to workers at both brick-and-mortar health centers and mobile health units. Sokol Blosser also hosts a mobile clinic on its property during harvest season.\u003c/p>\n\u003cp>Fetzer Vineyards in California, which received its B Corp certification in 2015, found that \"one of the benefits of the B Corp certification is that going through that assessment process gave us a really great tool to assess how we're doing in different areas of sustainability,\" says Elizabeth Drake, regenerative development manager for the company.\u003c/p>\n\u003cp>The winery, which counts about 35 people in its vineyard department — and about 350 total employees — implemented a number of programs to support workers' quality of life. One of its newest initiatives, the HEAL (Helping Employees Access Loans) Program, created in partnership with the Saving Bank of Mendocino County, provides funds for emergencies such as an unexpected medical surgery. Because the loan is paid back through automatic paycheck deductions, payments are made on time, \"[which] helps build credit, a huge benefit for an employee that might not have a good credit score or creditor experience,\" Drake says.\u003c/p>\n\u003cp>Since the 1990s, Fetzer has offered English as a second language (ESL) classes on its campus. \"[Workers'] schedules are built so they can attend classes during the workday,\" Drake says. An employee-run organic garden distributes fresh produce to all workers, ensuring access to healthy groceries.\u003c/p>\n\u003cp>However, while wineries continue to look into becoming Certified B Corp, Armando Elenes, secretary-treasurer for \u003ca href=\"https://ufw.org/\">United Farm Workers\u003c/a>, is dubious about B Corp's ability to \"move the needle\" in terms of legal and policy changes in regard to farmworkers' rights. \"At this point, it appears to us to be more window dressing,\" he says. \"It goes well with their branding and marketing, but when it comes to real-world workers and what changes they're making, it's not going there.\" He cites organizations such as the \u003ca href=\"https://equitablefood.org/\">Equitable Food Initiative\u003c/a> as a group that's making strides because of its high worker engagement. \"There's a worker leadership team that, along with management, [creates a set of benchmarks] and ensures that those components are being followed and enforced.\"\u003c/p>\n\u003cfigure id=\"attachment_133596\" class=\"wp-caption aligncenter\" style=\"max-width: 1647px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85.jpg\" alt=\"Seasonal workers help with the harvest at the Shiraz vineyard. Most come from South Africa or Zimbabwe.\" width=\"1647\" height=\"1235\" class=\"size-full wp-image-133596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85.jpg 1647w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-1200x900.jpg 1200w\" sizes=\"(max-width: 1647px) 100vw, 1647px\">\u003cfigcaption class=\"wp-caption-text\">Seasonal workers help with the harvest at the Shiraz vineyard. Most come from South Africa or Zimbabwe. \u003ccite>(Christopher Grava/Courtesy of Lubanzi Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Fyfe, senior manager for business development for B Lab, the organization that certifies and supports B Corporations, responded in an email: \"I would actually agree with his opinion that B Lab is not intended to be, nor should be the expert or the ultimate 'needle mover' for farm workers rights. [However], every Certified B Corporation must meet a legal requirement. They are required to change their legal charter to hold them accountable and consider the impact of their business decisions on \u003cem>all\u003c/em> stakeholders (including farm workers) and not just solely consider the interests of their shareholders (investors).\"\u003c/p>\n\u003cp>Brain, the Lubanzi Wines co-founder, sees B Corp as being a voice for the wine industry. \"There are a lot of wineries out there that are doing great things in terms of how they operate and how their wines are made but are getting lost when they're trying to talk to everyday people,\" he says. \"I think B Corp really offers a way for people like us — and people like A to Z Wineworks and like Sokol Blosser — to actually get through and connect with customers in a way that they understand.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Shana Clarke is a freelance wine, sake and cocktail journalist who regularly contributes to \u003c/em>Wine Enthusiast\u003cem>, \u003c/em>HuffPost\u003cem> and \u003c/em>Hemisphere\u003cem>, and is the wine editor for \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=http-3A__inside.com_&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=wtGQUcXKHIZ1hGoOl2HQyfhtplZb4iDVHS_yAr6hi7M&e=\">\u003cem>inside.com\u003c/em>\u003c/a>\u003cem>. Follow her on Twitter and Instagram at \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__twitter.com_shanaspeakswine-3Flang-3Den&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=bRrni4v1_fONI2h4gmRLZ6HxPQO3v-XWeoTbCOyZBI8&e=\">\u003cem>@ShanaSpeaksWine\u003c/em>\u003c/a>\u003cem> and see more of her work on \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__www.shanaspeakswine.com_&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=DOIRI_qnmfBwbxaBDLIzr20mFgFaC_AgnfsuFEyI7OM&e=\">\u003cem>www.shanaspeakswine.com\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/13/720665348/why-some-wineries-are-becoming-certified-b-corp-and-what-that-means\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"excerpt": "To be certified, a business must operate according to three principles of sustainability: people, planet and profit. B Corp wineries are investing in farmworkers, but some say it's still not enough.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMany college students studying abroad focus more on soaking in the culture — and the local drinking scene — than on their future careers. But for Charles Brain and Walker Brown, their time as exchange students in South Africa in 2014 sparked something more.\u003c/p>\n\u003cp>They returned to the Western Cape two years later with the goal of developing a wine brand and bringing the cuvées they loved back to the U.S. However, they didn't want to simply start a winery in South Africa; they aimed to empower growers and laborers and, ultimately, create a unique platform that would benefit their partners in a socially responsible manner.\u003c/p>\n\u003cp>Under their label, Lubanzi Wines — which launched a mere three years ago — they set up protocols to ensure the well-being of their workers. As a testament to their commitment, in January, Lubanzi became one of just 25 wineries worldwide — and one of only 2,788 businesses — to become a \u003ca href=\"https://bcorporation.net/\">Certified B Corporation\u003c/a>.\u003c/p>\n\u003cp>While organic or biodynamic certifications are big buzzwords in winemaking today, B Corp calls for full transparency in the way a company conducts business — and not just in the vineyard. B Corp companies strive to be stewards of social change. As conversations around mindful winemaking continue to evolve, more wineries are aspiring to receive this certification.\u003c/p>\n\u003cp>B Corp was launched in 2006 by three friends who left their careers in private equity and business to help mission-driven businesses thrive. Within its first year, 19 businesses opted to get certified. Today, companies such as Toms shoes, Eileen Fisher, and Stumptown Coffee Roasters carry the seal. Its principles are built on what's often referred to as the three P's of sustainability: people, planet and profit. Certified B Corp companies are reevaluated every three years to ensure they maintain the standards of the program, which look at impact on communities, workers, customers and the environment. Every aspect of a business is analyzed, from supply chain to facilities to ingredients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There's obviously a certain level of inequality that's pervasive throughout [South Africa], and I think everyone's got a responsibility to some degree to do whatever they can to improve the situation,\" explains Brain. One of Lubanzi's first initiatives was to set up a partnership with the nonprofit organization \u003ca href=\"http://www.pebblesproject.co.za/\">The Pebbles Project\u003c/a>, which focuses on the well-being of farmworkers in South Africa's wine industry. Fifty percent of Lubanzi's net profits help fund medical and dental care, after-school programs and infant development programs through The Pebbles Project. Soon after, the winery also became \u003ca href=\"http://www.fairforlife.org/pmws/indexDOM.php?client_id=fairforlife&page_id=home\">Fair for Life\u003c/a> fair trade certified.\u003c/p>\n\u003cp>\"After several years of making these wines and trying to build a following, we were [looking] for ways to communicate who we are and find our audience,\" says Brain. \"That's what led us to B Corp; it's a collection of companies that really share a set of values.\"\u003c/p>\n\u003cp>While many localized — and wine-specific certifications — with similar missions have formed over the years, such as \u003ca href=\"http://www.sipcertified.org/\">Sustainability in Practice\u003c/a> (SIP) in California's Central Coast and \u003ca href=\"https://napagreen.org/\">Napa Green\u003c/a> in Napa Valley, B Corp is unique in that it works across a global range of industries. Brain considers B Corp to be somewhat of a think tank and says he drew inspiration for Lubanzi's practices from companies such as New Belgium Brewing and Patagonia.\u003c/p>\n\u003cp>Like South Africa, the U.S. has its own history of farmworker inequality. In the 1960s and '70s, Cesar Chavez and \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/17/551490281/dolores-huerta-the-civil-rights-icon-who-showed-farmworkers-si-se-puede\">Dolores Huerta\u003c/a> fought for workers' rights and galvanized laborers into action through a series of boycotts and strikes, especially in California's grape-growing industry. Today, workers still struggle against wage and hour violations, as well as quality of life issues like affordable housing shortages. Wineries of all sizes and business models are finding ways to support what they call the \"backbone\" of the wine industry.\u003c/p>\n\u003cfigure id=\"attachment_133595\" class=\"wp-caption aligncenter\" style=\"max-width: 1696px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5.jpg\" alt=\"The grapes are all harvested using secateurs. Once a bucket is filled, it's poured into a truck. When the truck reaches capacity, it carries the grapes to the cellar.\" width=\"1696\" height=\"1272\" class=\"size-full wp-image-133595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5.jpg 1696w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp2-95b8686fd54614c02135005a7aa81fdf96f7c5f5-1200x900.jpg 1200w\" sizes=\"(max-width: 1696px) 100vw, 1696px\">\u003cfigcaption class=\"wp-caption-text\">The grapes are all harvested using secateurs. Once a bucket is filled, it's poured into a truck. When the truck reaches capacity, it carries the grapes to the cellar. \u003ccite>(Christopher Grava/Courtesy of Lubanzi Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A to Z Wineworks in Oregon became the first Certified B Corp winery in the world in 2014. When the winery first learned about certification, \"it just really felt natural to us,\" says Amy Prosenjak, president and CEO of A to Z Wineworks/Rex Hill. \"We were already thinking about the triple-bottom line [people, planet and profit]. We weren't just in it to make money; we wanted to do good things with that money.\"\u003c/p>\n\u003cp>The winery doesn't own vineyards, so it contracts with about 50 growers in the state, \"who then employ hundreds of [farmworkers] throughout the year,\" she explains. \"So we have a real stake in how ... workers are treated and viewed within the industry. [They are] a huge contributor to our success.\"\u003c/p>\n\u003cp>The winery provides financial support to the \u003ca href=\"https://virginiagarcia.org/who-we-are/virginia-garcia-memorial-foundation/the-foundation-board-of-directors/\">Virginia Garcia Memorial Foundation\u003c/a>, which offers health care to farmworkers and their families, as well as to \u003ca href=\"https://causaoregon.org/\">Causa Oregon\u003c/a>, a nonprofit advocacy group for immigrants' rights.\u003c/p>\n\u003cp>Second-generation run, Certified B Corp Sokol Blosser Vineyards in Oregon does own estate vineyards, but most of its labor is contracted out; like A to Z Wineworks, the vineyard supports farmworkers via nonprofit organizations. Sokol Blosser fundraises for ¡Salud!, a project through \u003ca href=\"http://tualityfoundation.org/\">Tuality Healthcare Foundation\u003c/a>, which gives medical and dental services to workers at both brick-and-mortar health centers and mobile health units. Sokol Blosser also hosts a mobile clinic on its property during harvest season.\u003c/p>\n\u003cp>Fetzer Vineyards in California, which received its B Corp certification in 2015, found that \"one of the benefits of the B Corp certification is that going through that assessment process gave us a really great tool to assess how we're doing in different areas of sustainability,\" says Elizabeth Drake, regenerative development manager for the company.\u003c/p>\n\u003cp>The winery, which counts about 35 people in its vineyard department — and about 350 total employees — implemented a number of programs to support workers' quality of life. One of its newest initiatives, the HEAL (Helping Employees Access Loans) Program, created in partnership with the Saving Bank of Mendocino County, provides funds for emergencies such as an unexpected medical surgery. Because the loan is paid back through automatic paycheck deductions, payments are made on time, \"[which] helps build credit, a huge benefit for an employee that might not have a good credit score or creditor experience,\" Drake says.\u003c/p>\n\u003cp>Since the 1990s, Fetzer has offered English as a second language (ESL) classes on its campus. \"[Workers'] schedules are built so they can attend classes during the workday,\" Drake says. An employee-run organic garden distributes fresh produce to all workers, ensuring access to healthy groceries.\u003c/p>\n\u003cp>However, while wineries continue to look into becoming Certified B Corp, Armando Elenes, secretary-treasurer for \u003ca href=\"https://ufw.org/\">United Farm Workers\u003c/a>, is dubious about B Corp's ability to \"move the needle\" in terms of legal and policy changes in regard to farmworkers' rights. \"At this point, it appears to us to be more window dressing,\" he says. \"It goes well with their branding and marketing, but when it comes to real-world workers and what changes they're making, it's not going there.\" He cites organizations such as the \u003ca href=\"https://equitablefood.org/\">Equitable Food Initiative\u003c/a> as a group that's making strides because of its high worker engagement. \"There's a worker leadership team that, along with management, [creates a set of benchmarks] and ensures that those components are being followed and enforced.\"\u003c/p>\n\u003cfigure id=\"attachment_133596\" class=\"wp-caption aligncenter\" style=\"max-width: 1647px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85.jpg\" alt=\"Seasonal workers help with the harvest at the Shiraz vineyard. Most come from South Africa or Zimbabwe.\" width=\"1647\" height=\"1235\" class=\"size-full wp-image-133596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85.jpg 1647w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/bcorp3-a50e37863bfaf62ac5e5bfd2a38ef18bfad44a85-1200x900.jpg 1200w\" sizes=\"(max-width: 1647px) 100vw, 1647px\">\u003cfigcaption class=\"wp-caption-text\">Seasonal workers help with the harvest at the Shiraz vineyard. Most come from South Africa or Zimbabwe. \u003ccite>(Christopher Grava/Courtesy of Lubanzi Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Fyfe, senior manager for business development for B Lab, the organization that certifies and supports B Corporations, responded in an email: \"I would actually agree with his opinion that B Lab is not intended to be, nor should be the expert or the ultimate 'needle mover' for farm workers rights. [However], every Certified B Corporation must meet a legal requirement. They are required to change their legal charter to hold them accountable and consider the impact of their business decisions on \u003cem>all\u003c/em> stakeholders (including farm workers) and not just solely consider the interests of their shareholders (investors).\"\u003c/p>\n\u003cp>Brain, the Lubanzi Wines co-founder, sees B Corp as being a voice for the wine industry. \"There are a lot of wineries out there that are doing great things in terms of how they operate and how their wines are made but are getting lost when they're trying to talk to everyday people,\" he says. \"I think B Corp really offers a way for people like us — and people like A to Z Wineworks and like Sokol Blosser — to actually get through and connect with customers in a way that they understand.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\u003cem>Shana Clarke is a freelance wine, sake and cocktail journalist who regularly contributes to \u003c/em>Wine Enthusiast\u003cem>, \u003c/em>HuffPost\u003cem> and \u003c/em>Hemisphere\u003cem>, and is the wine editor for \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=http-3A__inside.com_&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=wtGQUcXKHIZ1hGoOl2HQyfhtplZb4iDVHS_yAr6hi7M&e=\">\u003cem>inside.com\u003c/em>\u003c/a>\u003cem>. Follow her on Twitter and Instagram at \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__twitter.com_shanaspeakswine-3Flang-3Den&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=bRrni4v1_fONI2h4gmRLZ6HxPQO3v-XWeoTbCOyZBI8&e=\">\u003cem>@ShanaSpeaksWine\u003c/em>\u003c/a>\u003cem> and see more of her work on \u003c/em>\u003ca href=\"https://urldefense.proofpoint.com/v2/url?u=https-3A__www.shanaspeakswine.com_&d=DwMFaQ&c=E2nBno7hEddFhl23N5nD1Q&r=Xtci2Fudeb2mFuRu4fVJZeBvP4ufVbP6taPEukEjs-s&m=LhzkGPSU-pTr5Sk5hqIfKkKsVFfXbjrJrJgcjIIQMSY&s=DOIRI_qnmfBwbxaBDLIzr20mFgFaC_AgnfsuFEyI7OM&e=\">\u003cem>www.shanaspeakswine.com\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/13/720665348/why-some-wineries-are-becoming-certified-b-corp-and-what-that-means\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside postID=\"bayareabites_133310,lowdown_29456\" label=\"More About Plastics\"]\u003cbr>\nMeal kit delivery services like Blue Apron or HelloFresh promise gourmet meals without the hassle of shopping for ingredients. But the environmentally conscious consumer may feel guilty about seeing all the plastic and cardboard it takes to bring that Pork and Veggie Bibimbap to their doorstep.\u003c/p>\n\u003cp>That guilt may be misplaced, according to a new study. The researchers argue that, pound for pound, meal kit delivery services have a smaller carbon footprint than equivalent meals bought from a grocery store and prepared at home.\u003c/p>\n\u003cp>The study, published Monday in the scientific journal \u003ca href=\"https://www.journals.elsevier.com/resources-conservation-and-recycling\">\u003cem>Resources, Conservation and Recycling\u003c/em>\u003c/a>, examines the whole life-cycle — from farm to garbage can — of meal kits and their grocery store equivalents, and finds that, on average, grocery store meals produce 33% more greenhouse gas emissions than their equivalents from Blue Apron. Much of the reduced emissions stems from less food waste and a more streamlined supply chain, according to the study.\u003c/p>\n\u003cp>\"Folks are really focused on the plastics and packaging in meal kits,\" says \u003ca href=\"https://seas.umich.edu/research/faculty/shelie_miller\">Shelie Miller\u003c/a>, an environmental scientist at the University of Michigan who led the study. \"That's important, but it's not the full story.\"\u003c/p>\n\u003cp>\u003ca href=\"https://seas.umich.edu/student_profiles/brent_heard\">Brent Heard\u003c/a>, a PhD candidate at the University of Michigan and first author of the study, says, \"When you zoom out and look at the whole life cycle, packaging is a relatively small contributor to the overall environmental impacts of a meal. What really ends up mattering is the quantity of food wasted throughout the supply chain.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Food production has a huge carbon footprint. One study estimates it's responsible for \u003ca href=\"https://www.annualreviews.org/doi/abs/10.1146/annurev-environ-020411-130608\">19 to 29%\u003c/a> of annual greenhouse gas emissions. The plastic that keeps food fresh certainly contributes to food's carbon footprint. A small part of this is producing the plastic that keeps food fresh. But to get the whole picture, Heard says you need to consider emissions from fertilizer production, farm equipment and processing operations and how that food gets distributed.\u003c/p>\n\u003cp>A substantial chunk of food's carbon footprint is waste, much of which happens during distribution and consumption. According to a \u003ca href=\"http://www.fao.org/3/i3347e/i3347e.pdf\">U.N. report\u003c/a>, if food waste were a country, its production, processing and distribution would be the third largest emitter of greenhouse gases, just behind the U.S. and China. In a study from 2010, the USDA \u003ca href=\"https://www.ers.usda.gov/webdocs/publications/43833/43680_eib121.pdf?v=0\">estimated\u003c/a> that about 31% of the food produced in the U.S. is wasted, 10% occurring at the retail level, and 21% at the consumer level. (Losses on the farm and between the farm and retailer were not estimated due to data limitations for some of the food groups.)\u003c/p>\n\u003cp>The researchers thought that, perhaps, because meal kits generally deliver only the food you need for a meal, their larger plastic footprint could be offset by savings from reduced waste.\u003c/p>\n\u003cp>To find out, the study's authors ordered five meals from Blue Apron, and enlisted undergraduate researchers to purchase the necessary ingredients from grocery stores for the same recipes. Then they cooked both in parallel, and \"measured every bit of food, plastic, bits of cardboard, everything for each type of meal,\" says Miller. \"I think they had a lot of fun.\"\u003c/p>\n\u003cp>For the Blue Apron meals, all food provided was used. But grocery store meals required purchasing food in larger quantities than necessary (think a 12-pack of hamburger buns for a two-person meal). The researchers took these leftovers and estimated how much would eventually be wasted, based on USDA data about consumer habits.\u003c/p>\n\u003cp>For each meal type, the researchers fed their measurements into a life-cycle analysis — which incorporates existing data on emissions throughout the supply chain — to estimate the total emissions for each stage of the process: agricultural production, packaging production, distribution, supply chain losses (for example: unsold grocery store food), consumption and food waste.\u003c/p>\n\u003cp>It turned out that meal kits had more plastic waste than grocery store meals, but less food waste. Greenhouse gas emissions tied to distribution were also lower for kits, due to their streamlined supply chain. Grocery stores can't always predict demand, and so generally buy more food than they can sell. Meal kit services skip the brick-and-mortar stage altogether by shipping directly to the consumer, which cuts down on food waste and distribution emissions, according to the authors.\u003c/p>\n\u003cp>Of course, shipping meal kits to millions of households causes emissions. But these kits are delivered alongside other mail on normal routes, and the researchers found that this last stage of distribution accounted for 11% of grocery store meal emissions, but only 4% for meal kits.\u003c/p>\n\u003cp>\"This study is a good first step towards understanding the environmental impacts of meal kits,\" says Rebecca Boehm, an economist who studies food and environment at the Union of Concerned Scientists, \"but more research will be needed to understand the whole picture.\" She was not involved in the new study.\u003c/p>\n\u003cp>\"Even though it may seem like that pile of cardboard generated from a Blue Apron subscription is incredibly bad for the environment, that extra chicken breast bought from the grocery store that gets freezer-burned and finally gets thrown out is much worse, because of all the energy and materials that had to go into producing that chicken breast in the first place,\" Miller said in a press release from her university.\u003c/p>\n\u003cp>The kinds of foods purchased also affects the emissions profile. For emissions-intensive foods, like red meat, so much of their carbon footprint comes from just producing the food that meal kits didn't come out much ahead of grocery store-bought foods.\u003c/p>\n\u003cp>The outsized role of food production on emissions is consistent with \u003ca href=\"https://www.sciencedirect.com/science/article/abs/pii/S0306919217310552\">Boehm's research\u003c/a> as well. \"The largest share of emissions from U.S. household food purchases comes fairly early in the food supply chain at production,\" she says.\u003c/p>\n\u003cp>What if a consumer was extra vigilant against food waste, but still bought from the grocery store?\u003c/p>\n\u003cp>\"We didn't see that dramatically influencing results in any way or flipping the relationship,\" says Heard. He says this underlines the benefits of meal kits' direct-to-consumer supply chains in reducing food waste at grocery stores and distribution costs.\u003c/p>\n\u003cp>Boehm says future research should aim to incorporate more data on consumer behavior. For example, if a consumer stops by the grocery store on the way home from work, it can be difficult to assign emissions to grocery store food they eat at home. Boehm also notes that Americans are increasingly \u003ca href=\"https://www.ers.usda.gov/webdocs/publications/90228/eib-196.pdf\">eating at restaurants\u003c/a>, which could change the overall impact of meal kits compared with other meals.\u003c/p>\n\u003cp>Additionally, meal kit delivery services still have their environmental drawbacks. While much of the packaging material is recyclable, components like freezer packs can often be a hassle for consumers to figure out how to recycle.\u003c/p>\n\u003cp>Miller hopes this study will push people to think more carefully about a product's environmental impact. \"We really want to have people to think beyond just what their automatic gut reaction\" is in terms of whether a product is good or bad for the environment, Miller says.\u003c/p>\n\u003cp>\"Yes plastic is bad, but it's not necessarily the whole environmental story,\" Miller says. \"To understand the actual environmental impacts [of food production] and how to reduce them, we need to look at the whole system.\"\u003c/p>\n\u003cp>\u003cem>Jonathan Lambert is a freelance science journalist based in Washington, D.C. You can follow him on twitter @evolambert\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/22/716010599/meal-kits-have-smaller-carbon-footprint-than-grocery-shopping-study-says\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nMeal kit delivery services like Blue Apron or HelloFresh promise gourmet meals without the hassle of shopping for ingredients. But the environmentally conscious consumer may feel guilty about seeing all the plastic and cardboard it takes to bring that Pork and Veggie Bibimbap to their doorstep.\u003c/p>\n\u003cp>That guilt may be misplaced, according to a new study. The researchers argue that, pound for pound, meal kit delivery services have a smaller carbon footprint than equivalent meals bought from a grocery store and prepared at home.\u003c/p>\n\u003cp>The study, published Monday in the scientific journal \u003ca href=\"https://www.journals.elsevier.com/resources-conservation-and-recycling\">\u003cem>Resources, Conservation and Recycling\u003c/em>\u003c/a>, examines the whole life-cycle — from farm to garbage can — of meal kits and their grocery store equivalents, and finds that, on average, grocery store meals produce 33% more greenhouse gas emissions than their equivalents from Blue Apron. Much of the reduced emissions stems from less food waste and a more streamlined supply chain, according to the study.\u003c/p>\n\u003cp>\"Folks are really focused on the plastics and packaging in meal kits,\" says \u003ca href=\"https://seas.umich.edu/research/faculty/shelie_miller\">Shelie Miller\u003c/a>, an environmental scientist at the University of Michigan who led the study. \"That's important, but it's not the full story.\"\u003c/p>\n\u003cp>\u003ca href=\"https://seas.umich.edu/student_profiles/brent_heard\">Brent Heard\u003c/a>, a PhD candidate at the University of Michigan and first author of the study, says, \"When you zoom out and look at the whole life cycle, packaging is a relatively small contributor to the overall environmental impacts of a meal. What really ends up mattering is the quantity of food wasted throughout the supply chain.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food production has a huge carbon footprint. One study estimates it's responsible for \u003ca href=\"https://www.annualreviews.org/doi/abs/10.1146/annurev-environ-020411-130608\">19 to 29%\u003c/a> of annual greenhouse gas emissions. The plastic that keeps food fresh certainly contributes to food's carbon footprint. A small part of this is producing the plastic that keeps food fresh. But to get the whole picture, Heard says you need to consider emissions from fertilizer production, farm equipment and processing operations and how that food gets distributed.\u003c/p>\n\u003cp>A substantial chunk of food's carbon footprint is waste, much of which happens during distribution and consumption. According to a \u003ca href=\"http://www.fao.org/3/i3347e/i3347e.pdf\">U.N. report\u003c/a>, if food waste were a country, its production, processing and distribution would be the third largest emitter of greenhouse gases, just behind the U.S. and China. In a study from 2010, the USDA \u003ca href=\"https://www.ers.usda.gov/webdocs/publications/43833/43680_eib121.pdf?v=0\">estimated\u003c/a> that about 31% of the food produced in the U.S. is wasted, 10% occurring at the retail level, and 21% at the consumer level. (Losses on the farm and between the farm and retailer were not estimated due to data limitations for some of the food groups.)\u003c/p>\n\u003cp>The researchers thought that, perhaps, because meal kits generally deliver only the food you need for a meal, their larger plastic footprint could be offset by savings from reduced waste.\u003c/p>\n\u003cp>To find out, the study's authors ordered five meals from Blue Apron, and enlisted undergraduate researchers to purchase the necessary ingredients from grocery stores for the same recipes. Then they cooked both in parallel, and \"measured every bit of food, plastic, bits of cardboard, everything for each type of meal,\" says Miller. \"I think they had a lot of fun.\"\u003c/p>\n\u003cp>For the Blue Apron meals, all food provided was used. But grocery store meals required purchasing food in larger quantities than necessary (think a 12-pack of hamburger buns for a two-person meal). The researchers took these leftovers and estimated how much would eventually be wasted, based on USDA data about consumer habits.\u003c/p>\n\u003cp>For each meal type, the researchers fed their measurements into a life-cycle analysis — which incorporates existing data on emissions throughout the supply chain — to estimate the total emissions for each stage of the process: agricultural production, packaging production, distribution, supply chain losses (for example: unsold grocery store food), consumption and food waste.\u003c/p>\n\u003cp>It turned out that meal kits had more plastic waste than grocery store meals, but less food waste. Greenhouse gas emissions tied to distribution were also lower for kits, due to their streamlined supply chain. Grocery stores can't always predict demand, and so generally buy more food than they can sell. Meal kit services skip the brick-and-mortar stage altogether by shipping directly to the consumer, which cuts down on food waste and distribution emissions, according to the authors.\u003c/p>\n\u003cp>Of course, shipping meal kits to millions of households causes emissions. But these kits are delivered alongside other mail on normal routes, and the researchers found that this last stage of distribution accounted for 11% of grocery store meal emissions, but only 4% for meal kits.\u003c/p>\n\u003cp>\"This study is a good first step towards understanding the environmental impacts of meal kits,\" says Rebecca Boehm, an economist who studies food and environment at the Union of Concerned Scientists, \"but more research will be needed to understand the whole picture.\" She was not involved in the new study.\u003c/p>\n\u003cp>\"Even though it may seem like that pile of cardboard generated from a Blue Apron subscription is incredibly bad for the environment, that extra chicken breast bought from the grocery store that gets freezer-burned and finally gets thrown out is much worse, because of all the energy and materials that had to go into producing that chicken breast in the first place,\" Miller said in a press release from her university.\u003c/p>\n\u003cp>The kinds of foods purchased also affects the emissions profile. For emissions-intensive foods, like red meat, so much of their carbon footprint comes from just producing the food that meal kits didn't come out much ahead of grocery store-bought foods.\u003c/p>\n\u003cp>The outsized role of food production on emissions is consistent with \u003ca href=\"https://www.sciencedirect.com/science/article/abs/pii/S0306919217310552\">Boehm's research\u003c/a> as well. \"The largest share of emissions from U.S. household food purchases comes fairly early in the food supply chain at production,\" she says.\u003c/p>\n\u003cp>What if a consumer was extra vigilant against food waste, but still bought from the grocery store?\u003c/p>\n\u003cp>\"We didn't see that dramatically influencing results in any way or flipping the relationship,\" says Heard. He says this underlines the benefits of meal kits' direct-to-consumer supply chains in reducing food waste at grocery stores and distribution costs.\u003c/p>\n\u003cp>Boehm says future research should aim to incorporate more data on consumer behavior. For example, if a consumer stops by the grocery store on the way home from work, it can be difficult to assign emissions to grocery store food they eat at home. Boehm also notes that Americans are increasingly \u003ca href=\"https://www.ers.usda.gov/webdocs/publications/90228/eib-196.pdf\">eating at restaurants\u003c/a>, which could change the overall impact of meal kits compared with other meals.\u003c/p>\n\u003cp>Additionally, meal kit delivery services still have their environmental drawbacks. While much of the packaging material is recyclable, components like freezer packs can often be a hassle for consumers to figure out how to recycle.\u003c/p>\n\u003cp>Miller hopes this study will push people to think more carefully about a product's environmental impact. \"We really want to have people to think beyond just what their automatic gut reaction\" is in terms of whether a product is good or bad for the environment, Miller says.\u003c/p>\n\u003cp>\"Yes plastic is bad, but it's not necessarily the whole environmental story,\" Miller says. \"To understand the actual environmental impacts [of food production] and how to reduce them, we need to look at the whole system.\"\u003c/p>\n\u003cp>\u003cem>Jonathan Lambert is a freelance science journalist based in Washington, D.C. You can follow him on twitter @evolambert\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Are Plastic Bag Bans Garbage?",
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"content": "\u003cp>\u003cstrong>\u003cem>Editor's note:\u003c/em>\u003c/strong>\u003cem> This is an excerpt of Planet Money's newsletter. You can \u003c/em>\u003ca href=\"http://click.et.npr.org/?qs=0f58426c20711c96eb86962aa75f80d116a3dbe482b720309a0cfc7e38ea8c236c54255f4ce3e0281ef7d857a5b06cc77cc907a188052e76\">\u003cem>sign up here\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003cbr>\n[aside postID=\"lowdown_29456,bayareabites_132936\" label=\"More Info About Plastics\"]\u003cbr>\nIt was only about \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595f090eebf6b5b8677328b4160fa6c148256dee3a62fd75f97e141d7e9fdf2bdb9dcd7a701a47e920440c9b9defc150d9f\">40 years ago\u003c/a> that plastic bags became standard at U.S. grocery stores. This also made them standard in sewers, landfills, rivers and \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095955ff14c30247bc135c72429f9b517947e287896f1eb36fdedbbe319afebc711e5a3a1f3f66cd951c3a2f8b5d915836425\">the Great Pacific Garbage Patch\u003c/a>. They clog drains and cause floods, litter landscapes and kill wildlife. The national movement to get rid of them is gaining steam — with \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595d0c737c7dc6c8e81882bfec1511b24d6e8f9ecbbb07fe99934c10907de22053de7b14b6936a0c21039a1380347958161\">more than 240 cities and counties\u003c/a> passing laws that ban or tax them since 2007. \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595c037fb4b66cd3cfa972ccadf1bd1040b6d42896c75f5ac763efda9caecd83cdcd01134bd8bc1f797599191683c0774d6\">New York\u003c/a> recently became the second U.S. state to ban them. But these bans may be hurting the environment more than helping it.\u003c/p>\n\u003cp>University of Sydney economist Rebecca Taylor started studying bag regulations because it seemed as though every time she moved for a new job — from Washington, D.C., to California, to Australia — bag restrictions were implemented shortly after. \"Yeah, these policies might be following me,\" she jokes. Taylor \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc0959585a9885c922bffd84687da04c992a51c68ef688dc70d231b0ef7c79b639e77b918c9fec52af5a407b36305c8ae9d9145\">recently published\u003c/a> a study of bag regulations in California. It's a classic tale of unintended consequences.\u003c/p>\n\u003ch3>\u003cstrong>Paper or plastic?\u003c/strong>\u003c/h3>\n\u003cp>Before California banned plastic shopping bags statewide in late 2016, a wave of \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095958c514da571b7b53f3d2c5c1e4b74ded2c17c1e7d920323852a7d0ca168fcd9faf449bc07f86f58c92142dcae2c8ca4d6\">139 Californian cities and counties\u003c/a> implemented the policy themselves. Taylor and colleagues compared bag use in cities with bans to those without them. For six months, they spent weekends in grocery stores tallying the types of bags people carried out (she admits these weren't her wildest weekends). She also analyzed these stores' sales data.\u003c/p>\n\u003cp>Taylor found these bag bans did what they were supposed to do. People in the cities with the bans used fewer plastic bags, which led to about 40 million fewer pounds of plastic trash per year. But people who used to reuse their shopping bags for other purposes, like picking up dog poop or lining trash bins, still needed bags. \"What I found was that sales of garbage bags actually skyrocketed after plastic grocery bags were banned,\" she says. This was particularly the case for small, 4-gallon bags, which saw a 120 percent increase in sales after bans went into effect.\u003c/p>\n\u003ch2>Trash Bag Sales Jumped After Grocery Bag Bans\u003c/h2>\n\u003cfigure id=\"attachment_133315\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Trash-Bag-Sales-Jumped-After-Grocery-Bag-Bans-e1554827044116.png\" alt=\"Source: Taylor, 2019, “Bag leakage: The effect of disposable carryout bag regulations on unregulated bags.” Researcher’s own analyses calculated based in part on data from The Nielsen Co. (US) LLC and marketing databases provided through the Nielsen Datasets at the Kilts Center for Marketing Data Center at The University of Chicago Booth School of Business. The conclusions drawn from the Nielsen data are those of the researcher and do not reflect the views of Nielsen. Nielsen is not responsible for, had no role in, and was not involved in analyzing and preparing the results reported herein.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-133315\">\u003cfigcaption class=\"wp-caption-text\">Source: Taylor, 2019, “Bag leakage: The effect of disposable carryout bag regulations on unregulated bags.” Researcher’s own analyses calculated based in part on data from The Nielsen Co. (US) LLC and marketing databases provided through the Nielsen Datasets at the Kilts Center for Marketing Data Center at The University of Chicago Booth School of Business. The conclusions drawn from the Nielsen data are those of the researcher and do not reflect the views of Nielsen. Nielsen is not responsible for, had no role in, and was not involved in analyzing and preparing the results reported herein. \u003ccite>(Koko Nakajima and Alyson Hurt/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://apps.npr.org/dailygraphics/graphics/pm-plastic-bags-20190405?mode=childlink&utm_source=nprnews&utm_medium=app&utm_campaign=storyredirect\">\u003cem>\u003cstrong>Don't see the graphic above? Click here.\u003c/strong>\u003c/em>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Trash bags are thick and use more plastic than typical shopping bags. \"So about 30 percent of the plastic that was eliminated by the ban comes back in the form of thicker garbage bags,\" Taylor says. On top of that, cities that banned plastic bags saw a surge in the use of paper bags, which she estimates resulted in about 80 million pounds of extra paper trash per year.\u003c/p>\n\u003cp>Plastic haters, it's time to brace yourselves. A \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc0959588e107f0dd2207a44cbbdc612ae8881a1e90f3e3653e87bb42fab1b8d02e71dfb416cbcc2a7fef7b31ad98fab4575785\">bunch\u003c/a> \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595b958d40e8bf45ade43c3abeb7a03e6ad5750e3e4a858c1e64d14ea15f6ea80783d4f5e64027b18176e23d30bf26da78a\">of\u003c/a> \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595878ccef3b3490cc049ee41812ef5c4aae26ee82a368fd2480d7a85a21fdc1cc4b7db8e0141ae27c1a946e113e74419ea\">studies\u003c/a> find that paper bags are actually worse for the environment. They require cutting down and processing trees, which involves lots of water, toxic chemicals, fuel and heavy machinery. While paper is biodegradable and avoids some of the problems of plastic, Taylor says, the huge increase of paper, together with the uptick in plastic trash bags, means banning plastic shopping bags increases greenhouse gas emissions. That said, these bans do reduce nonbiodegradable litter.\u003c/p>\n\u003ch3>\u003cstrong>Are tote bags killing us?\u003c/strong>\u003c/h3>\n\u003cp>What about reusable cloth bags? We know die-hard public radio fans love them! They've got to be great, right?\u003c/p>\n\u003cp>Nope. They can be even worse.\u003c/p>\n\u003cp>A \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095959e202c8a5f6b81128b8dc59def3bf06cd51a07ef176319b33119075d17d659c296b95b18fa673641132a8dcd9dfaacc4\">2011 study\u003c/a> by the U.K. government found a person would have to reuse their cotton tote bag 131 times before it was better for climate change than using a plastic grocery bag once. The Danish government recently did \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595e0325dd395fd7be3b711c8bb1224a6723ab95153d26abdbd7606758f1b736d8036338ca82f56b0f7c9191544d8bdcb51\">a study\u003c/a> that took into account environmental impacts beyond simply greenhouse gas emissions, including water use, damage to ecosystems and air pollution. These factors make cloth bags even worse. They estimate you would have to use an organic cotton bag \u003cem>20,000 times\u003c/em> more than a plastic grocery bag to make using it better for the environment.\u003c/p>\n\u003cp>That said, the Danish government's estimate doesn't take into account the effects of bags littering land and sea, where plastic is clearly the worst offender.\u003c/p>\n\u003ch3>\u003cstrong>Stop depressing me. What should we do?\u003c/strong>\u003c/h3>\n\u003cp>The most environment-friendly way to carry groceries is to use the same bag over and over again. According to the Danish study, the best reusable ones are made from polyester or plastics like polypropylene. Those still have to be used dozens and dozens of times to be greener than plastic grocery bags, which have \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095950476b0a8d5dd9b42f48813059c745045465075066f86e6c385be89af362ef0f57317053a3191765a5ecb49c42528925c\">the smallest carbon footprint\u003c/a> for a single use.\u003c/p>\n\u003cp>As for bag policies, Taylor says a fee is smarter than a ban. She has \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595ad5ff265b7133522d269b211af71322ab9613e6dbc8429036f6d146e847f31fe437c95125ec810b25aa538dbb68f6fbe\">a second paper\u003c/a> showing a small fee for bags is just as effective as a ban when it comes to encouraging use of reusable bags. But a fee offers flexibility for people who reuse plastic bags for garbage disposal or dog walking.\u003c/p>\n\u003cp>Taylor believes the recent legislation passed in New York is a bad version of the policy. It bans only plastic bags and gives free rein to using paper ones (\u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595b933a02378175fe2cff042f510b693b5692697e5f185f6679d64063408f84e7d17de604b2074f04ef3709b50f399c7e1\">counties have the option\u003c/a> to impose a 5-cent fee on them). Taylor is concerned this will drive up paper use. The best policy, Taylor says, imposes a fee on both paper and plastic bags and encourages reuse.\u003c/p>\n\u003cp>This bag research makes public radio's love for tote bags awkward, doesn't it? It might be weird though if we started giving out plastic grocery bags.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/money/2019/04/09/711181385/are-plastic-bag-bans-garbage\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"excerpt": "A national movement to ban plastic bags is gaining steam, but these restrictions may actually hurt the environment more than help it. Human nature, hard truths, and what kind of bag to use anyway?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Editor's note:\u003c/em>\u003c/strong>\u003cem> This is an excerpt of Planet Money's newsletter. You can \u003c/em>\u003ca href=\"http://click.et.npr.org/?qs=0f58426c20711c96eb86962aa75f80d116a3dbe482b720309a0cfc7e38ea8c236c54255f4ce3e0281ef7d857a5b06cc77cc907a188052e76\">\u003cem>sign up here\u003c/em>\u003c/a>\u003cem>.\u003c/em>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIt was only about \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595f090eebf6b5b8677328b4160fa6c148256dee3a62fd75f97e141d7e9fdf2bdb9dcd7a701a47e920440c9b9defc150d9f\">40 years ago\u003c/a> that plastic bags became standard at U.S. grocery stores. This also made them standard in sewers, landfills, rivers and \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095955ff14c30247bc135c72429f9b517947e287896f1eb36fdedbbe319afebc711e5a3a1f3f66cd951c3a2f8b5d915836425\">the Great Pacific Garbage Patch\u003c/a>. They clog drains and cause floods, litter landscapes and kill wildlife. The national movement to get rid of them is gaining steam — with \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595d0c737c7dc6c8e81882bfec1511b24d6e8f9ecbbb07fe99934c10907de22053de7b14b6936a0c21039a1380347958161\">more than 240 cities and counties\u003c/a> passing laws that ban or tax them since 2007. \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595c037fb4b66cd3cfa972ccadf1bd1040b6d42896c75f5ac763efda9caecd83cdcd01134bd8bc1f797599191683c0774d6\">New York\u003c/a> recently became the second U.S. state to ban them. But these bans may be hurting the environment more than helping it.\u003c/p>\n\u003cp>University of Sydney economist Rebecca Taylor started studying bag regulations because it seemed as though every time she moved for a new job — from Washington, D.C., to California, to Australia — bag restrictions were implemented shortly after. \"Yeah, these policies might be following me,\" she jokes. Taylor \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc0959585a9885c922bffd84687da04c992a51c68ef688dc70d231b0ef7c79b639e77b918c9fec52af5a407b36305c8ae9d9145\">recently published\u003c/a> a study of bag regulations in California. It's a classic tale of unintended consequences.\u003c/p>\n\u003ch3>\u003cstrong>Paper or plastic?\u003c/strong>\u003c/h3>\n\u003cp>Before California banned plastic shopping bags statewide in late 2016, a wave of \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095958c514da571b7b53f3d2c5c1e4b74ded2c17c1e7d920323852a7d0ca168fcd9faf449bc07f86f58c92142dcae2c8ca4d6\">139 Californian cities and counties\u003c/a> implemented the policy themselves. Taylor and colleagues compared bag use in cities with bans to those without them. For six months, they spent weekends in grocery stores tallying the types of bags people carried out (she admits these weren't her wildest weekends). She also analyzed these stores' sales data.\u003c/p>\n\u003cp>Taylor found these bag bans did what they were supposed to do. People in the cities with the bans used fewer plastic bags, which led to about 40 million fewer pounds of plastic trash per year. But people who used to reuse their shopping bags for other purposes, like picking up dog poop or lining trash bins, still needed bags. \"What I found was that sales of garbage bags actually skyrocketed after plastic grocery bags were banned,\" she says. This was particularly the case for small, 4-gallon bags, which saw a 120 percent increase in sales after bans went into effect.\u003c/p>\n\u003ch2>Trash Bag Sales Jumped After Grocery Bag Bans\u003c/h2>\n\u003cfigure id=\"attachment_133315\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Trash-Bag-Sales-Jumped-After-Grocery-Bag-Bans-e1554827044116.png\" alt=\"Source: Taylor, 2019, “Bag leakage: The effect of disposable carryout bag regulations on unregulated bags.” Researcher’s own analyses calculated based in part on data from The Nielsen Co. (US) LLC and marketing databases provided through the Nielsen Datasets at the Kilts Center for Marketing Data Center at The University of Chicago Booth School of Business. The conclusions drawn from the Nielsen data are those of the researcher and do not reflect the views of Nielsen. Nielsen is not responsible for, had no role in, and was not involved in analyzing and preparing the results reported herein.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-133315\">\u003cfigcaption class=\"wp-caption-text\">Source: Taylor, 2019, “Bag leakage: The effect of disposable carryout bag regulations on unregulated bags.” Researcher’s own analyses calculated based in part on data from The Nielsen Co. (US) LLC and marketing databases provided through the Nielsen Datasets at the Kilts Center for Marketing Data Center at The University of Chicago Booth School of Business. The conclusions drawn from the Nielsen data are those of the researcher and do not reflect the views of Nielsen. Nielsen is not responsible for, had no role in, and was not involved in analyzing and preparing the results reported herein. \u003ccite>(Koko Nakajima and Alyson Hurt/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://apps.npr.org/dailygraphics/graphics/pm-plastic-bags-20190405?mode=childlink&utm_source=nprnews&utm_medium=app&utm_campaign=storyredirect\">\u003cem>\u003cstrong>Don't see the graphic above? Click here.\u003c/strong>\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Trash bags are thick and use more plastic than typical shopping bags. \"So about 30 percent of the plastic that was eliminated by the ban comes back in the form of thicker garbage bags,\" Taylor says. On top of that, cities that banned plastic bags saw a surge in the use of paper bags, which she estimates resulted in about 80 million pounds of extra paper trash per year.\u003c/p>\n\u003cp>Plastic haters, it's time to brace yourselves. A \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc0959588e107f0dd2207a44cbbdc612ae8881a1e90f3e3653e87bb42fab1b8d02e71dfb416cbcc2a7fef7b31ad98fab4575785\">bunch\u003c/a> \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595b958d40e8bf45ade43c3abeb7a03e6ad5750e3e4a858c1e64d14ea15f6ea80783d4f5e64027b18176e23d30bf26da78a\">of\u003c/a> \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595878ccef3b3490cc049ee41812ef5c4aae26ee82a368fd2480d7a85a21fdc1cc4b7db8e0141ae27c1a946e113e74419ea\">studies\u003c/a> find that paper bags are actually worse for the environment. They require cutting down and processing trees, which involves lots of water, toxic chemicals, fuel and heavy machinery. While paper is biodegradable and avoids some of the problems of plastic, Taylor says, the huge increase of paper, together with the uptick in plastic trash bags, means banning plastic shopping bags increases greenhouse gas emissions. That said, these bans do reduce nonbiodegradable litter.\u003c/p>\n\u003ch3>\u003cstrong>Are tote bags killing us?\u003c/strong>\u003c/h3>\n\u003cp>What about reusable cloth bags? We know die-hard public radio fans love them! They've got to be great, right?\u003c/p>\n\u003cp>Nope. They can be even worse.\u003c/p>\n\u003cp>A \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095959e202c8a5f6b81128b8dc59def3bf06cd51a07ef176319b33119075d17d659c296b95b18fa673641132a8dcd9dfaacc4\">2011 study\u003c/a> by the U.K. government found a person would have to reuse their cotton tote bag 131 times before it was better for climate change than using a plastic grocery bag once. The Danish government recently did \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595e0325dd395fd7be3b711c8bb1224a6723ab95153d26abdbd7606758f1b736d8036338ca82f56b0f7c9191544d8bdcb51\">a study\u003c/a> that took into account environmental impacts beyond simply greenhouse gas emissions, including water use, damage to ecosystems and air pollution. These factors make cloth bags even worse. They estimate you would have to use an organic cotton bag \u003cem>20,000 times\u003c/em> more than a plastic grocery bag to make using it better for the environment.\u003c/p>\n\u003cp>That said, the Danish government's estimate doesn't take into account the effects of bags littering land and sea, where plastic is clearly the worst offender.\u003c/p>\n\u003ch3>\u003cstrong>Stop depressing me. What should we do?\u003c/strong>\u003c/h3>\n\u003cp>The most environment-friendly way to carry groceries is to use the same bag over and over again. According to the Danish study, the best reusable ones are made from polyester or plastics like polypropylene. Those still have to be used dozens and dozens of times to be greener than plastic grocery bags, which have \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc095950476b0a8d5dd9b42f48813059c745045465075066f86e6c385be89af362ef0f57317053a3191765a5ecb49c42528925c\">the smallest carbon footprint\u003c/a> for a single use.\u003c/p>\n\u003cp>As for bag policies, Taylor says a fee is smarter than a ban. She has \u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595ad5ff265b7133522d269b211af71322ab9613e6dbc8429036f6d146e847f31fe437c95125ec810b25aa538dbb68f6fbe\">a second paper\u003c/a> showing a small fee for bags is just as effective as a ban when it comes to encouraging use of reusable bags. But a fee offers flexibility for people who reuse plastic bags for garbage disposal or dog walking.\u003c/p>\n\u003cp>Taylor believes the recent legislation passed in New York is a bad version of the policy. It bans only plastic bags and gives free rein to using paper ones (\u003ca href=\"http://click.et.npr.org/?qs=27fb6bddbcc09595b933a02378175fe2cff042f510b693b5692697e5f185f6679d64063408f84e7d17de604b2074f04ef3709b50f399c7e1\">counties have the option\u003c/a> to impose a 5-cent fee on them). Taylor is concerned this will drive up paper use. The best policy, Taylor says, imposes a fee on both paper and plastic bags and encourages reuse.\u003c/p>\n\u003cp>This bag research makes public radio's love for tote bags awkward, doesn't it? It might be weird though if we started giving out plastic grocery bags.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/money/2019/04/09/711181385/are-plastic-bag-bans-garbage\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\"I know from my own experience, being hungry to write about food but clueless on where to start, that you need mentors and coaches willing to share what they know. It's easier to tell original stories in food, in whatever medium, when you feel part of a creative community engaged in the same work,\" explains John Birdsall, one of the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab\u003c/a> event chairs.\u003c/p>\n\u003cp>To open up the conversation and educate both those already in the industry and those who aspire to join it, the \u003ca href=\"https://www.sfcooking.com/\">San Francisco Cooking School\u003c/a> (SFCS) is launching their first ever annual Food Media Lab from \u003cb>June 17th-19th\u003c/b>. The goal of this three-day workshop will be to \"educate, inspire, and grow the industry's next generation of food media professionals,\" and attendees will learn things like pitching a story, how to plan a podcast, navigating a contract and more.\u003c/p>\n\u003cp>SFCS founder and director Jodi Liano explains, \"Food media has exploded nationally in recent years with a stronger emphasis on diversity, personal narratives, politics, and progressive social movements. We are excited to host this event and bring together both aspiring and seasoned media professionals to learn from one another, openly discuss the media landscape, and explore the art of storytelling.\"\u003c/p>\n\u003cp>That's why \"The Stories You Tell\" is the common theme for this community workshop, and attendees will hopefully leave feeling inspired and armed with the knowledge and tools needed to bring their stories to life. Along with opportunities to rub shoulders with some of the brightest minds in the food world today, attendees can expect plenty of content to take home and interactive sessions around different aspects of food media: writing about food (cookbooks, memoirs, personal essays, blogging, and exploration of food culture), visual/audio media (photography, videos, and podcasting) and building your audience via social media.\u003c/p>\n\u003cfigure id=\"attachment_132811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg\" alt=\"Andrea Nguyen, Jodi Liano, John Birdsall (left to right)\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrea Nguyen, Jodi Liano, John Birdsall (left to right) \u003ccite>(Aubrie Pick and SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And who will you meet and learn from at the Food Media Lab? Leading the charge with Liano are event chairs and award-winning authors, \u003ca href=\"https://johnwbirdsall.tumblr.com/\">John Birdsall\u003c/a> (Two-time James Beard Award-winning Writer) and \u003ca href=\"https://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> (James Beard Cookbook Award Winner). Some of the biggest names in the food industry will also be in attendance like \u003ca href=\"https://www.tejalrao.com/\">Tejal Rao\u003c/a> (California Restaurant Critic of \u003ci>The New York Times\u003c/i>), \u003ca href=\"https://soleilho.com/\">Soleil Ho\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> Restaurant Critic; Host of podcast, \u003ci>The Racist Sandwich\u003c/i>), \u003ca href=\"https://twitter.com/chrisyingz?lang=en\">Chris Ying\u003c/a> (former Editor in Chief of \u003ci>Lucky Peach\u003c/i>), \u003ca href=\"http://www.abrowntable.com/\">Nik Sharma\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> \"A Brown Kitchen\" columnist and author of \u003ci>Season\u003c/i>), \u003ca href=\"https://www.ericwolfinger.com/\">Eric Wolfinger\u003c/a> (food photographer and videographer), \u003ca href=\"http://toqueland.com/andrew-friedman/\">Andrew Friedman\u003c/a> (Host of \u003ci>Andrew Talks to Chefs\u003c/i>), and many more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make sure attendees will get the most out of the experience being held at SFCS, only 50 spots are available! Because it's such a small group, participants will be able to (and are encouraged to) ask questions at all the workshops and interactive sessions. There will also be a Happy Hour on the first day after all the workshops and a daily one-hour lunch break (food provided) where both speakers and participants can mix and mingle.\u003c/p>\n\u003cfigure id=\"attachment_132775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/SFCS-exterior_Courtesy-of-SFCS-e1551719255524.jpg\" alt=\"The Food Media Lab will take place at the San Francisco Cooking School.\" width=\"1920\" height=\"1275\">\u003cfigcaption class=\"wp-caption-text\">The Food Media Lab will take place at the San Francisco Cooking School. \u003ccite>(SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The opportunity for attendees to network with each other and with guest speakers is also one of the biggest benefits that the Food Media Lab provides. \"Many people want to impact the food media landscape yet the paths to do so aren't evident. The Lab brings those people together with seasoned professionals whom we've identified as thoughtful leaders and generous teachers. The synergy will be amazing. There's nothing like this — yet,\" says Nguyen, one of the event chairs. And, hopefully, this workshop series will bring new blood into the food media industry to continue the trend we're seeing of more diverse voices, perspectives and stories around food.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending?\u003c/strong> Tickets for the Food Media Lab are available on \u003ca href=\"https://www.thefoodmedialab.com/\">their website\u003c/a> and are \u003cb>$995 each\u003c/b> — there will not be tickets available for individual days.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending but unable to afford the cost of the ticket?\u003c/strong> Thanks to donations from sponsors like Ernest Vineyards, Fort Point Beer Company, Hint Water, Jane the Bakery, Kasa Indian, Proposition Chicken, and Souvla, some scholarships will be available for attendees (find more information on the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab site\u003c/a>).\u003c/p>\n\u003cp>The full lineup for each day is listed below but could change as we get closer to the event date.\u003c/p>\n\u003cp>\u003cb>San Francisco Cooking School\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/z5Uj2HmuVKP2\">690 Van Ness Ave\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94102\u003c/p>\n\u003cp>\u003cb>Food Media Lab\u003c/b>\u003cbr>\n\u003ca href=\"https://www.thefoodmedialab.com/\">Website\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/foodmedialab/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/foodmedialab/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/foodmedialab\">Twitter\u003c/a>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>\u003ca href=\"https://www.thefoodmedialab.com/\">Buy tickets here\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cb>June 17: Books and Feature Writing - Confidence, Perseverance, and Your Point of View \u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Chris Ying\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Why Owning Your POV Matters\u003c/em> - John Birdsall\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating the Proposal and Contract\u003c/em> - Lorena Jones & Danielle Svetcov\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Craft a Feature Story Pitch + \"Pitch It\" Activity\u003c/em> - Emma Christensen & Rachel Levin with John Birdsall & Andrea Nguyen\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>June 18: Photography and Podcasting - Bringing your stories to life through images and sounds\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Eric Wolfinger\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Photography with a Purpose\u003c/em> - Nik Sharma\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Podcasting Workflow\u003c/em> - Andrew Friedman\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Market and Promote Your Podcast\u003c/em> - Soleil Ho & Brian Hogan Stewart\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>\"Let's Do a Podcast\" Activity\u003c/em> - Andrew Friedman, Soleil Ho, & Brian Hogan Stewart\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>June 19: Building Your Unique Tribe - Why a Platform Matters\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Tejal Rao\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Crafting a Public Voice\u003c/em> - Amanda Haas\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating Different Networks and Technologies\u003c/em> - Bruce Cole\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>Sponsored and Branded Content - Does it Help or Hurt + \"Create a Branded Partnership Plan\" Activity\u003c/em> - Phyllis Grant, Amy Guittard, and Irvin Lin\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"I know from my own experience, being hungry to write about food but clueless on where to start, that you need mentors and coaches willing to share what they know. It's easier to tell original stories in food, in whatever medium, when you feel part of a creative community engaged in the same work,\" explains John Birdsall, one of the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab\u003c/a> event chairs.\u003c/p>\n\u003cp>To open up the conversation and educate both those already in the industry and those who aspire to join it, the \u003ca href=\"https://www.sfcooking.com/\">San Francisco Cooking School\u003c/a> (SFCS) is launching their first ever annual Food Media Lab from \u003cb>June 17th-19th\u003c/b>. The goal of this three-day workshop will be to \"educate, inspire, and grow the industry's next generation of food media professionals,\" and attendees will learn things like pitching a story, how to plan a podcast, navigating a contract and more.\u003c/p>\n\u003cp>SFCS founder and director Jodi Liano explains, \"Food media has exploded nationally in recent years with a stronger emphasis on diversity, personal narratives, politics, and progressive social movements. We are excited to host this event and bring together both aspiring and seasoned media professionals to learn from one another, openly discuss the media landscape, and explore the art of storytelling.\"\u003c/p>\n\u003cp>That's why \"The Stories You Tell\" is the common theme for this community workshop, and attendees will hopefully leave feeling inspired and armed with the knowledge and tools needed to bring their stories to life. Along with opportunities to rub shoulders with some of the brightest minds in the food world today, attendees can expect plenty of content to take home and interactive sessions around different aspects of food media: writing about food (cookbooks, memoirs, personal essays, blogging, and exploration of food culture), visual/audio media (photography, videos, and podcasting) and building your audience via social media.\u003c/p>\n\u003cfigure id=\"attachment_132811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg\" alt=\"Andrea Nguyen, Jodi Liano, John Birdsall (left to right)\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/sfcs-chairs-copy-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Andrea Nguyen, Jodi Liano, John Birdsall (left to right) \u003ccite>(Aubrie Pick and SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And who will you meet and learn from at the Food Media Lab? Leading the charge with Liano are event chairs and award-winning authors, \u003ca href=\"https://johnwbirdsall.tumblr.com/\">John Birdsall\u003c/a> (Two-time James Beard Award-winning Writer) and \u003ca href=\"https://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> (James Beard Cookbook Award Winner). Some of the biggest names in the food industry will also be in attendance like \u003ca href=\"https://www.tejalrao.com/\">Tejal Rao\u003c/a> (California Restaurant Critic of \u003ci>The New York Times\u003c/i>), \u003ca href=\"https://soleilho.com/\">Soleil Ho\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> Restaurant Critic; Host of podcast, \u003ci>The Racist Sandwich\u003c/i>), \u003ca href=\"https://twitter.com/chrisyingz?lang=en\">Chris Ying\u003c/a> (former Editor in Chief of \u003ci>Lucky Peach\u003c/i>), \u003ca href=\"http://www.abrowntable.com/\">Nik Sharma\u003c/a> (\u003ci>San Francisco Chronicle\u003c/i> \"A Brown Kitchen\" columnist and author of \u003ci>Season\u003c/i>), \u003ca href=\"https://www.ericwolfinger.com/\">Eric Wolfinger\u003c/a> (food photographer and videographer), \u003ca href=\"http://toqueland.com/andrew-friedman/\">Andrew Friedman\u003c/a> (Host of \u003ci>Andrew Talks to Chefs\u003c/i>), and many more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To make sure attendees will get the most out of the experience being held at SFCS, only 50 spots are available! Because it's such a small group, participants will be able to (and are encouraged to) ask questions at all the workshops and interactive sessions. There will also be a Happy Hour on the first day after all the workshops and a daily one-hour lunch break (food provided) where both speakers and participants can mix and mingle.\u003c/p>\n\u003cfigure id=\"attachment_132775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/SFCS-exterior_Courtesy-of-SFCS-e1551719255524.jpg\" alt=\"The Food Media Lab will take place at the San Francisco Cooking School.\" width=\"1920\" height=\"1275\">\u003cfigcaption class=\"wp-caption-text\">The Food Media Lab will take place at the San Francisco Cooking School. \u003ccite>(SFCS)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The opportunity for attendees to network with each other and with guest speakers is also one of the biggest benefits that the Food Media Lab provides. \"Many people want to impact the food media landscape yet the paths to do so aren't evident. The Lab brings those people together with seasoned professionals whom we've identified as thoughtful leaders and generous teachers. The synergy will be amazing. There's nothing like this — yet,\" says Nguyen, one of the event chairs. And, hopefully, this workshop series will bring new blood into the food media industry to continue the trend we're seeing of more diverse voices, perspectives and stories around food.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending?\u003c/strong> Tickets for the Food Media Lab are available on \u003ca href=\"https://www.thefoodmedialab.com/\">their website\u003c/a> and are \u003cb>$995 each\u003c/b> — there will not be tickets available for individual days.\u003c/p>\n\u003cp>\u003cstrong>Interested in attending but unable to afford the cost of the ticket?\u003c/strong> Thanks to donations from sponsors like Ernest Vineyards, Fort Point Beer Company, Hint Water, Jane the Bakery, Kasa Indian, Proposition Chicken, and Souvla, some scholarships will be available for attendees (find more information on the \u003ca href=\"https://www.thefoodmedialab.com/\">Food Media Lab site\u003c/a>).\u003c/p>\n\u003cp>The full lineup for each day is listed below but could change as we get closer to the event date.\u003c/p>\n\u003cp>\u003cb>San Francisco Cooking School\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/z5Uj2HmuVKP2\">690 Van Ness Ave\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94102\u003c/p>\n\u003cp>\u003cb>Food Media Lab\u003c/b>\u003cbr>\n\u003ca href=\"https://www.thefoodmedialab.com/\">Website\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/foodmedialab/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/foodmedialab/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/foodmedialab\">Twitter\u003c/a>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>\u003ca href=\"https://www.thefoodmedialab.com/\">Buy tickets here\u003c/a>\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cb>June 17: Books and Feature Writing - Confidence, Perseverance, and Your Point of View \u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Chris Ying\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Why Owning Your POV Matters\u003c/em> - John Birdsall\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating the Proposal and Contract\u003c/em> - Lorena Jones & Danielle Svetcov\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Craft a Feature Story Pitch + \"Pitch It\" Activity\u003c/em> - Emma Christensen & Rachel Levin with John Birdsall & Andrea Nguyen\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>June 18: Photography and Podcasting - Bringing your stories to life through images and sounds\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Eric Wolfinger\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Photography with a Purpose\u003c/em> - Nik Sharma\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Podcasting Workflow\u003c/em> - Andrew Friedman\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>How to Market and Promote Your Podcast\u003c/em> - Soleil Ho & Brian Hogan Stewart\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>\"Let's Do a Podcast\" Activity\u003c/em> - Andrew Friedman, Soleil Ho, & Brian Hogan Stewart\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>June 19: Building Your Unique Tribe - Why a Platform Matters\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>\u003cb>Keynote\u003c/b> - Tejal Rao\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Crafting a Public Voice\u003c/em> - Amanda Haas\u003c/li>\n\u003cli>\u003cb>Workshop: \u003c/b>\u003cem>Navigating Different Networks and Technologies\u003c/em> - Bruce Cole\u003c/li>\n\u003cli>\u003cb>Interactive Session: \u003c/b>\u003cem>Sponsored and Branded Content - Does it Help or Hurt + \"Create a Branded Partnership Plan\" Activity\u003c/em> - Phyllis Grant, Amy Guittard, and Irvin Lin\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Any kid with a cellphone or social media account is likely to be following one or more of thousands of social media influencers who regularly post about what they do, what they like and what they eat.\u003c/p>\n\u003cp>Generally, these are people in their 20s who are successful, outgoing, positive, energetic and \"highly appealing\" to the younger crowd, according to \u003ca href=\"https://www.liverpool.ac.uk/psychology/staff/anna-coates/\">Anna Coates\u003c/a>, a doctoral student at the School of Psychology at the University of Liverpool in the U.K.\u003c/p>\n\u003cp>Coates wanted to know just how much kids' diets could be influenced by these video bloggers. So she and her colleagues conducted a study involving 176 children ages 9 to 11. The kids were divided into three groups. All the groups were shown images from real YouTube videos posted by popular vloggers in the U.K.\u003c/p>\n\u003cp>One group viewed vloggers who were not eating but holding an iPhone or sneaker, for example. Another group viewed images of vloggers eating healthy snacks like fruits or carrots. The third group viewed images of junk food being consumed, which included items like Mars chocolate bars, chocolate biscuits, and cookies.\u003c/p>\n\u003cp>After viewing the images, children had 10 minutes to choose between healthy snacks (carrot sticks and grapes) and unhealthy snacks (jelly beans and chocolate buttons). Watching the social media influencers consume healthy snacks did not make a significant difference in which foods — or how much — the children chose to eat after viewing the images.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But for those children who viewed vloggers eating unhealthy snacks, it was a different story: They consumed 32 percent more calories from unhealthy snacks compared with the children who viewed no food being eaten. And that translated to an extra 90 calories per day.\u003c/p>\n\u003cp>\"It only takes an extra 70 calories a day for a child of normal weight to become overweight,\" says \u003ca href=\"https://www.drnataliemuth.com/\">Dr. Natalie Muth\u003c/a>, a spokesperson for the \u003ca href=\"https://www.aap.org/en-us/Pages/Default.aspx\">American Academy of Pediatrics\u003c/a>.\u003c/p>\n\u003cp>As a pediatrician, Muth says many of her patients are overweight or obese, which puts them at risk for a variety of diseases later in life — or even while they're still in childhood: She says she's seeing an increase in the number of children diagnosed with \u003ca href=\"http://www.diabetes.org/diabetes-basics/type-2/\">Type 2 diabetes\u003c/a>, a disease formerly suffered by mostly adults.\u003c/p>\n\u003cp>It's well-known that junk food ads on TV can strongly \u003ca href=\"https://publichealthlawcenter.org/topics/healthy-eating/food-marketing-kids\">influence\u003c/a> what kids want to eat. Muth worries that the added influence of social media will exacerbate an already unhealthy food environment, where kids are constantly being \"bombarded by media images to eat junk food and drink unhealthy sugary drinks.\"\u003c/p>\n\u003cp>Coates and her co-authors conclude that food marketing restrictions should be applied to new forms of digital marketing, particularly on social media, where \"vulnerable young people spend a lot of their time.\" More research is needed to understand the impact of digital food marketing.\u003c/p>\n\u003cp>In the meantime, Coates suggests that parents prepare their children for the junk food onslaught by talking with them about what's healthy and what's not. Her study is \u003ca href=\"https://doi.org/10.1542/peds.2018-2554\">published \u003c/a>this week in the journal \u003cem>Pediatrics\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/04/699588187/social-media-may-sway-kids-to-eat-more-cookies-and-more-calories\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Any kid with a cellphone or social media account is likely to be following one or more of thousands of social media influencers who regularly post about what they do, what they like and what they eat.\u003c/p>\n\u003cp>Generally, these are people in their 20s who are successful, outgoing, positive, energetic and \"highly appealing\" to the younger crowd, according to \u003ca href=\"https://www.liverpool.ac.uk/psychology/staff/anna-coates/\">Anna Coates\u003c/a>, a doctoral student at the School of Psychology at the University of Liverpool in the U.K.\u003c/p>\n\u003cp>Coates wanted to know just how much kids' diets could be influenced by these video bloggers. So she and her colleagues conducted a study involving 176 children ages 9 to 11. The kids were divided into three groups. All the groups were shown images from real YouTube videos posted by popular vloggers in the U.K.\u003c/p>\n\u003cp>One group viewed vloggers who were not eating but holding an iPhone or sneaker, for example. Another group viewed images of vloggers eating healthy snacks like fruits or carrots. The third group viewed images of junk food being consumed, which included items like Mars chocolate bars, chocolate biscuits, and cookies.\u003c/p>\n\u003cp>After viewing the images, children had 10 minutes to choose between healthy snacks (carrot sticks and grapes) and unhealthy snacks (jelly beans and chocolate buttons). Watching the social media influencers consume healthy snacks did not make a significant difference in which foods — or how much — the children chose to eat after viewing the images.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But for those children who viewed vloggers eating unhealthy snacks, it was a different story: They consumed 32 percent more calories from unhealthy snacks compared with the children who viewed no food being eaten. And that translated to an extra 90 calories per day.\u003c/p>\n\u003cp>\"It only takes an extra 70 calories a day for a child of normal weight to become overweight,\" says \u003ca href=\"https://www.drnataliemuth.com/\">Dr. Natalie Muth\u003c/a>, a spokesperson for the \u003ca href=\"https://www.aap.org/en-us/Pages/Default.aspx\">American Academy of Pediatrics\u003c/a>.\u003c/p>\n\u003cp>As a pediatrician, Muth says many of her patients are overweight or obese, which puts them at risk for a variety of diseases later in life — or even while they're still in childhood: She says she's seeing an increase in the number of children diagnosed with \u003ca href=\"http://www.diabetes.org/diabetes-basics/type-2/\">Type 2 diabetes\u003c/a>, a disease formerly suffered by mostly adults.\u003c/p>\n\u003cp>It's well-known that junk food ads on TV can strongly \u003ca href=\"https://publichealthlawcenter.org/topics/healthy-eating/food-marketing-kids\">influence\u003c/a> what kids want to eat. Muth worries that the added influence of social media will exacerbate an already unhealthy food environment, where kids are constantly being \"bombarded by media images to eat junk food and drink unhealthy sugary drinks.\"\u003c/p>\n\u003cp>Coates and her co-authors conclude that food marketing restrictions should be applied to new forms of digital marketing, particularly on social media, where \"vulnerable young people spend a lot of their time.\" More research is needed to understand the impact of digital food marketing.\u003c/p>\n\u003cp>In the meantime, Coates suggests that parents prepare their children for the junk food onslaught by talking with them about what's healthy and what's not. Her study is \u003ca href=\"https://doi.org/10.1542/peds.2018-2554\">published \u003c/a>this week in the journal \u003cem>Pediatrics\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/03/04/699588187/social-media-may-sway-kids-to-eat-more-cookies-and-more-calories\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Trends: Actually Tasty or Just Instagram Fodder?",
"title": "Food Trends: Actually Tasty or Just Instagram Fodder?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp style=\"text-align: center\">\u003cem>Video by \u003ca href=\"https://www.kqed.org/author/vicchin\">Vic Chin\u003c/a>, Photos and Words by \u003ca href=\"https://www.kqed.org/author/gcheung\">Grace Cheung\u003c/a>, Animation by \u003ca href=\"https://www.headexplodie.co/contact/\">Annie Wong\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Are unicorn foods, edible gold, the Instant Pot, and other food trends actually tasty or just Instagram-friendly foods? People on the streets and in KQED weigh in on camera, and we share where you can get your own \"Instagram-friendly\" treats around the Bay below.\u003c/p>\n\u003cp>How many of these have you tried?\u003c/p>\n\u003ch2>Unicorn Foods\u003c/h2>\n\u003cp>[contextly_sidebar id=\"H76wOzs3A3bH2A5GDbgwflm6tDvyxth4\"]\u003c/p>\n\u003cp>You might remember this little old trend from 2017, but it made a comeback in 2018 to cover pretty much anything that was a vibrant color explosion (and \"super cute\"). In fact, the #1 Google search for food in 2018 was the term \u003ca href=\"https://trends.google.com/trends/yis/2018/US/\">\"unicorn cake.\"\u003c/a> What's the appeal? We'll have to assume it's for the gram!\u003c/p>\n\u003cfigure id=\"attachment_132132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_0317-e1547487812208.jpg\" alt='A \"unicorn\" birthday cake latte from Home Cafe' width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">A \"unicorn\" birthday cake latte from Home Cafe \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The term \"unicorn\" covers a lot, but it's generally going to be anything very colorful with a lot of blues, pinks, and purples for a whimsical fairy tale feel. If you're not over the unicorn craze, try \u003ca href=\"https://comstocksaloon.com/\">\u003cstrong>Comstock Saloon\u003c/strong>\u003c/a> or \u003ca href=\"http://homecoffeesf.com/menu/\">\u003cstrong>Home Cafe\u003c/strong>\u003c/a> for bursts of color on your table and in your latte.\u003c/p>\n\u003ch2>Plant-Based Burgers\u003c/h2>\n\u003cfigure id=\"attachment_132133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/429A5522-E692-42CA-BD35-E1E8C8E2BB5E-e1547487888490.jpg\" alt=\"The Impossible Burger can be found at restaurants like Umami Burger\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger can be found at restaurants like Umami Burger \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If Beyonce and Jay-Z recommend going vegan, we're doing it. Just kidding, but the plant-based diet craze has really boomed in the last few years and the most recognized name in the game (or the news) was probably the Impossible Burger. This company promised their scientifically-engineered patty would do the impossible: replace meat with you barely noticing the difference.\u003c/p>\n\u003cfigure id=\"attachment_132159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132159\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/impossible-burger-bleed.jpg\" alt=\"The Impossible Burger even bleeds like a real meat patty.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger even bleeds like a real meat patty. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Surprisingly, they didn't land too far off from this promise, and, despite a long stand-off with the FDA, their patty was widely adopted by many restaurants around the country! They even appeared in fast-food restaurants like White Castle, Hopdoddy's and Umami, and are making moves to be sold in grocery stores.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're craving it or just want to try one, hit up \u003ca href=\"https://www.umamiburger.com/\">\u003cstrong>Umami Burger\u003c/strong>\u003c/a>, \u003ca href=\"http://cockscombsf.com/\">\u003cstrong>Cockscomb\u003c/strong>\u003c/a>, or the robot burger-making restaurant \u003ca href=\"http://creator.rest/\">\u003cstrong>Creator\u003c/strong>\u003c/a>!\u003c/p>\n\u003ch2>Cheese Tea\u003c/h2>\n\u003cfigure id=\"attachment_132134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132134\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_0307-e1547487952647.jpg\" alt=\"At Tancca, you have cheese foam, puff cream, and other topping options.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">At Tancca, you have cheese foam, puff cream, and other topping options. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cheese foam might sound off-putting, but it's actually quite tasty! The foam is a topping for your tea (milk or not) and has a sweet and savory taste — almost like a cream cheese foam (does that sound any better?). It adds a savory finish to your tea, and can give you that lovely white mustache that you envied in Got Milk? commercials.\u003c/p>\n\u003cp>Eater wrote that cheese tea \u003ca href=\"https://www.eater.com/2018/9/21/17846630/cheese-tea-trend-explained\">\"is still waiting to achieve widespread popularity,\"\u003c/a> but we think the trend has already hit the Bay Area. In a place where boba is entrenched in daily life, the taste and visual appeal of cheese tea make it a popular beverage for a lot of people!\u003c/p>\n\u003cp>If you want cheese tea, a few places we've found them are \u003cb>\u003ca href=\"https://www.yelp.com/search?find_desc=tancca&find_loc=San+Francisco%2C+CA&ns=1\">Tancca\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"https://www.steapteabar.com/\">Steap\u003c/a>\u003c/b>, and \u003cb>\u003ca href=\"http://www.happy-lemon.com/en/\">Happy Lemon\u003c/a>\u003c/b>.\u003c/p>\n\u003ch2>Instant Pot\u003c/h2>\n\u003cfigure id=\"attachment_132157\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-132157\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/instant-pot-chili.gif\" alt=\"All the ingredients for chili thrown into an Instant Pot.\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">All the ingredients for chili thrown into an Instant Pot. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oh, the instant pot. Home cooks are obsessed with it because it can speed up your cooking by an insane percentage — even taking into consideration all the prep work and how long it takes the pot to reach full pressure. But wait, it's not \u003ci>just\u003c/i> a pressure cooker! It's a multi-use tool for steaming, baking, heating up leftovers AND high-pressure cooking. Want some beef stew but all you have is frozen beef in the freezer and hungry kids at the table? Throw it all in the Instant Pot and your meal is ready in minutes.\u003c/p>\n\u003cp>[contextly_sidebar id=\"Pumau2vxH3umPLW4lRUxUs7DrSj3ny9t\"]\u003c/p>\n\u003cp>A hop and a skip away, there is even a community of megafans on Facebook (at the time this was written, the \u003ca href=\"https://www.facebook.com/groups/InstantPotCommunity/\">Instant Pot Community group\u003c/a> was at 1,808,894 members) sharing their successes, failures, favorite recipes and advice with each other. When asked about favorite features, one member said, \"It [the Instant Pot] warms food too; it’s not JUST for cooking! I use my IP to reheat leftovers ALL THE TIME anymore. We don’t microwave. Our toaster oven works but takes forever. Stovetop takes too much minding. I just set it for 0 minutes and high pressure, quick release and enjoy the effortless hot food!\" It's not magic, guys, it's the power of technology that was developed by some geniuses in Canada.\u003c/p>\n\u003cp>Maybe there are some professional kitchens around the Bay using the Instant Pot, but it's most likely that you own one or have a friend/family member that swears by it and has one (or more) at home.\u003c/p>\n\u003ch2>Edible Gold\u003c/h2>\n\u003cfigure id=\"attachment_132135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132135\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_9848-e1547488031584.jpg\" alt=\"A hojicha ice cream cone at Matcha Cafe Maiko can be adorned with a gold sheet for a few extra bucks.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">A hojicha ice cream cone at Matcha Cafe Maiko can be adorned with a gold sheet for a few extra bucks. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Treat. your. self. That seemed to be the mantra in 2018, which is why we might have seen the explosion of gold-covered food and drink last year. Do they have any nutritional value? No. Do they add anything taste-wise? Nope. Does the gold make you feel like you're worth millions of dollars when you see it garnishing or sometimes completely covering what you're about to eat? Maybe just a little.\u003c/p>\n\u003cp>Those shiny treats make great Instagram fodder and make you feel a little richer (without the cost of getting actual gold jewelry). You can even get the gold leaf in flake or sheet form to put on your homemade food! The sheets are extremely delicate and can rip easily, so be careful when handling them.\u003c/p>\n\u003cp>We spotted gold-adorned foods at \u003ca href=\"http://www.matchacafe-maiko.com/eng/\">\u003cb>Matcha Cafe Maiko\u003c/b>\u003c/a>, \u003ca href=\"http://www.maruyasf.org/\">\u003cstrong>Maruya\u003c/strong>\u003c/a> and \u003ca href=\"https://www.theshotasf.com/\">\u003cstrong>The Shota\u003c/strong>\u003c/a> to name a few, but there are plenty of spots around the Bay dipping into this trend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are the food trends you're predicting for 2019? Is it more alternative milks? Maybe a twist on cannabis cuisine? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your guesses.\u003c/p>\n\n",
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"excerpt": "Cheese foam, unicorn foods, and, yes, the instant pot. Are food trends even good (or are they just good for Instagram)?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp style=\"text-align: center\">\u003cem>Video by \u003ca href=\"https://www.kqed.org/author/vicchin\">Vic Chin\u003c/a>, Photos and Words by \u003ca href=\"https://www.kqed.org/author/gcheung\">Grace Cheung\u003c/a>, Animation by \u003ca href=\"https://www.headexplodie.co/contact/\">Annie Wong\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Are unicorn foods, edible gold, the Instant Pot, and other food trends actually tasty or just Instagram-friendly foods? People on the streets and in KQED weigh in on camera, and we share where you can get your own \"Instagram-friendly\" treats around the Bay below.\u003c/p>\n\u003cp>How many of these have you tried?\u003c/p>\n\u003ch2>Unicorn Foods\u003c/h2>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>You might remember this little old trend from 2017, but it made a comeback in 2018 to cover pretty much anything that was a vibrant color explosion (and \"super cute\"). In fact, the #1 Google search for food in 2018 was the term \u003ca href=\"https://trends.google.com/trends/yis/2018/US/\">\"unicorn cake.\"\u003c/a> What's the appeal? We'll have to assume it's for the gram!\u003c/p>\n\u003cfigure id=\"attachment_132132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_0317-e1547487812208.jpg\" alt='A \"unicorn\" birthday cake latte from Home Cafe' width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">A \"unicorn\" birthday cake latte from Home Cafe \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The term \"unicorn\" covers a lot, but it's generally going to be anything very colorful with a lot of blues, pinks, and purples for a whimsical fairy tale feel. If you're not over the unicorn craze, try \u003ca href=\"https://comstocksaloon.com/\">\u003cstrong>Comstock Saloon\u003c/strong>\u003c/a> or \u003ca href=\"http://homecoffeesf.com/menu/\">\u003cstrong>Home Cafe\u003c/strong>\u003c/a> for bursts of color on your table and in your latte.\u003c/p>\n\u003ch2>Plant-Based Burgers\u003c/h2>\n\u003cfigure id=\"attachment_132133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/429A5522-E692-42CA-BD35-E1E8C8E2BB5E-e1547487888490.jpg\" alt=\"The Impossible Burger can be found at restaurants like Umami Burger\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger can be found at restaurants like Umami Burger \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If Beyonce and Jay-Z recommend going vegan, we're doing it. Just kidding, but the plant-based diet craze has really boomed in the last few years and the most recognized name in the game (or the news) was probably the Impossible Burger. This company promised their scientifically-engineered patty would do the impossible: replace meat with you barely noticing the difference.\u003c/p>\n\u003cfigure id=\"attachment_132159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132159\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/impossible-burger-bleed.jpg\" alt=\"The Impossible Burger even bleeds like a real meat patty.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/impossible-burger-bleed-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Impossible Burger even bleeds like a real meat patty. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Surprisingly, they didn't land too far off from this promise, and, despite a long stand-off with the FDA, their patty was widely adopted by many restaurants around the country! They even appeared in fast-food restaurants like White Castle, Hopdoddy's and Umami, and are making moves to be sold in grocery stores.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're craving it or just want to try one, hit up \u003ca href=\"https://www.umamiburger.com/\">\u003cstrong>Umami Burger\u003c/strong>\u003c/a>, \u003ca href=\"http://cockscombsf.com/\">\u003cstrong>Cockscomb\u003c/strong>\u003c/a>, or the robot burger-making restaurant \u003ca href=\"http://creator.rest/\">\u003cstrong>Creator\u003c/strong>\u003c/a>!\u003c/p>\n\u003ch2>Cheese Tea\u003c/h2>\n\u003cfigure id=\"attachment_132134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132134\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_0307-e1547487952647.jpg\" alt=\"At Tancca, you have cheese foam, puff cream, and other topping options.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">At Tancca, you have cheese foam, puff cream, and other topping options. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cheese foam might sound off-putting, but it's actually quite tasty! The foam is a topping for your tea (milk or not) and has a sweet and savory taste — almost like a cream cheese foam (does that sound any better?). It adds a savory finish to your tea, and can give you that lovely white mustache that you envied in Got Milk? commercials.\u003c/p>\n\u003cp>Eater wrote that cheese tea \u003ca href=\"https://www.eater.com/2018/9/21/17846630/cheese-tea-trend-explained\">\"is still waiting to achieve widespread popularity,\"\u003c/a> but we think the trend has already hit the Bay Area. In a place where boba is entrenched in daily life, the taste and visual appeal of cheese tea make it a popular beverage for a lot of people!\u003c/p>\n\u003cp>If you want cheese tea, a few places we've found them are \u003cb>\u003ca href=\"https://www.yelp.com/search?find_desc=tancca&find_loc=San+Francisco%2C+CA&ns=1\">Tancca\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"https://www.steapteabar.com/\">Steap\u003c/a>\u003c/b>, and \u003cb>\u003ca href=\"http://www.happy-lemon.com/en/\">Happy Lemon\u003c/a>\u003c/b>.\u003c/p>\n\u003ch2>Instant Pot\u003c/h2>\n\u003cfigure id=\"attachment_132157\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-132157\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/instant-pot-chili.gif\" alt=\"All the ingredients for chili thrown into an Instant Pot.\" width=\"640\" height=\"360\">\u003cfigcaption class=\"wp-caption-text\">All the ingredients for chili thrown into an Instant Pot. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oh, the instant pot. Home cooks are obsessed with it because it can speed up your cooking by an insane percentage — even taking into consideration all the prep work and how long it takes the pot to reach full pressure. But wait, it's not \u003ci>just\u003c/i> a pressure cooker! It's a multi-use tool for steaming, baking, heating up leftovers AND high-pressure cooking. Want some beef stew but all you have is frozen beef in the freezer and hungry kids at the table? Throw it all in the Instant Pot and your meal is ready in minutes.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>A hop and a skip away, there is even a community of megafans on Facebook (at the time this was written, the \u003ca href=\"https://www.facebook.com/groups/InstantPotCommunity/\">Instant Pot Community group\u003c/a> was at 1,808,894 members) sharing their successes, failures, favorite recipes and advice with each other. When asked about favorite features, one member said, \"It [the Instant Pot] warms food too; it’s not JUST for cooking! I use my IP to reheat leftovers ALL THE TIME anymore. We don’t microwave. Our toaster oven works but takes forever. Stovetop takes too much minding. I just set it for 0 minutes and high pressure, quick release and enjoy the effortless hot food!\" It's not magic, guys, it's the power of technology that was developed by some geniuses in Canada.\u003c/p>\n\u003cp>Maybe there are some professional kitchens around the Bay using the Instant Pot, but it's most likely that you own one or have a friend/family member that swears by it and has one (or more) at home.\u003c/p>\n\u003ch2>Edible Gold\u003c/h2>\n\u003cfigure id=\"attachment_132135\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132135\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/IMG_9848-e1547488031584.jpg\" alt=\"A hojicha ice cream cone at Matcha Cafe Maiko can be adorned with a gold sheet for a few extra bucks.\" width=\"1920\" height=\"2560\">\u003cfigcaption class=\"wp-caption-text\">A hojicha ice cream cone at Matcha Cafe Maiko can be adorned with a gold sheet for a few extra bucks. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Treat. your. self. That seemed to be the mantra in 2018, which is why we might have seen the explosion of gold-covered food and drink last year. Do they have any nutritional value? No. Do they add anything taste-wise? Nope. Does the gold make you feel like you're worth millions of dollars when you see it garnishing or sometimes completely covering what you're about to eat? Maybe just a little.\u003c/p>\n\u003cp>Those shiny treats make great Instagram fodder and make you feel a little richer (without the cost of getting actual gold jewelry). You can even get the gold leaf in flake or sheet form to put on your homemade food! The sheets are extremely delicate and can rip easily, so be careful when handling them.\u003c/p>\n\u003cp>We spotted gold-adorned foods at \u003ca href=\"http://www.matchacafe-maiko.com/eng/\">\u003cb>Matcha Cafe Maiko\u003c/b>\u003c/a>, \u003ca href=\"http://www.maruyasf.org/\">\u003cstrong>Maruya\u003c/strong>\u003c/a> and \u003ca href=\"https://www.theshotasf.com/\">\u003cstrong>The Shota\u003c/strong>\u003c/a> to name a few, but there are plenty of spots around the Bay dipping into this trend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What are the food trends you're predicting for 2019? Is it more alternative milks? Maybe a twist on cannabis cuisine? Tag us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a> with your guesses.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Quinoa Whiskey? Modified Crop List Spurs Distilleries To Try Alternative Grains",
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"content": "\u003cp>By definition, whiskey is a grain spirit. And until now, that \"grain\" has been limited by federal law to four specific crops: corn, wheat, rye and barley.\u003c/p>\n\u003cp>\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>So when Darek Bell, founder of Corsair Distillery in Nashville, Tenn., wanted to start experimenting with alternatives, there wasn't really a playbook to follow.\u003c/p>\n\u003cp>\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>\"We started looking at a whole lot of grains that were coming out of sort of the health food movement, the green movement,\" Bell said. \"We're thinking, 'What would it taste like to distill this?'\"\u003c/p>\n\u003cp>\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>Bell and Corsair settled on quinoa — partly, Bell said, because of its distinct flavor and partly because of the perceived health benefits (none of which, unfortunately, can really withstand the distillation process). The distillery has been producing and distributing quinoa whiskey since 2011.\u003c/p>\n\u003cp>Other spirits and liquor companies have been using quinoa in their products; FAIR, a French distillery, launched quinoa vodka in 2012, while several craft breweries, like Altiplano and Aqotango, use quinoa in their beers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>With a grain profile of 20 percent quinoa and 80 percent malted barley, Corsair's product is a spirit with a distinctly earthy and nutty flavor that may not immediately register on the palate as \"whiskey.\"\u003c/p>\n\u003cp>\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>And until recently, the federal government didn't recognize it as whiskey either, due to its limited definition of \"grains.\"\u003c/p>\n\u003cp>\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>At first, the Treasury Department's Alcohol and Tobacco Tax and Trade Bureau, also known as the TTB, wanted Corsair to classify the product as a quinoa rum (despite the fact that it contained no fermented cane product). Then, they suggested it be labeled as a \"neutral spirit\" — a clear liquid distilled from a grain-based mash that holds a high content of ethanol — which didn't really describe the crafted and aged spirit in Corsair's barrels.\u003c/p>\n\u003cp>\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>\"Supposedly [a representative from the TTB] called the USDA, [which] said 'Yes, these are in fact grains' and gave us the go-ahead,\" Bell said.\u003c/p>\n\u003cp>\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>Then, in early December, the TTB took a step to officially include quinoa as a whiskey grain. On Dec. 3, the TTB outlined a new definition for what crops count as grains as part of a 132-page list of updated recommendations for the labeling of wine, beer and spirits.\u003c/p>\n\u003cp>\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>Per the new TTB proposal, the list of whiskey grains now includes \"cereal grains and the seeds of the pseudocereals amaranth, buckwheat and quinoa.\" And this is a big deal for craft distillers like Bell.\u003c/p>\n\u003cp>Colin Blake says this proposed change could be really beneficial for creativity in the whiskey industry. Blake is the director of spirits education at Moonshine University, a distilling education program in Louisville, Ky.\u003c/p>\n\u003cp>\"I think it's fantastic for the category that people can start making what can be classified as whiskey with these new grains,\" Blake said. He said he's already had people in his classes asking about distilling with alternative grains.\u003c/p>\n\u003cp>Clay Smith, who used to be a distiller for Corsair and now works at Moonshine University, said he feels these questions are essential to developing the industry.\u003c/p>\n\u003cp>\"[They ask] 'Have you made this? Have you done it with this?'\" Smith said. \"And maybe 70 to 80 percent of the time, we're like 'yeah, we've done it and here's why you shouldn't do it,' but those are always the most fun questions from [our distilling students].\"\u003c/p>\n\u003cp>And according to Blake, distillers are going to have to keep asking those questions as members of the industry start experimenting more with those grains.\u003c/p>\n\u003cfigure id=\"attachment_132140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/corsair_vert-d5997baf29b78a4c0fb02dd065ccfe976cad8b58-1-e1547495062696.jpg\" alt=\"When Corsair Distillery in Nashville, Tenn., wanted to start experimenting with alternative grains, there wasn't a playbook to follow. Now, it makes a quinoa-barley whiskey.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-132140\">\u003cfigcaption class=\"wp-caption-text\">When Corsair Distillery in Nashville, Tenn., wanted to start experimenting with alternative grains, there wasn't a playbook to follow. Now, it makes a quinoa-barley whiskey. \u003ccite>(Ashlie Stevens/WFPL)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The inclusion of these new grains is doing to be a tremendous time of learning because people have centuries of experience in how to process and make the traditional four grains into whiskey,\" Blake said. \"But all of the sudden — buckwheat? No one has really done it. It's rock hard.\"\u003c/p>\n\u003cp>But distillers like Bell at Corsair are looking forward to the challenge.\u003c/p>\n\u003cp>\"If I'm making a painting, I want to have as many colors in my palate that I can paint with,\" Bell said. \"So as I'm making these whiskeys going forward, maybe it's just a small touch of oatmeal that adds a little more to the body of the whiskey, or just a little bit of quinoa that adds something different.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The public comment period for the new TTB regulations is open until March 2019. After that, the TTB will review comments and consider changes to the proposal, which will then be subject to approval by the Treasury Department. There is no set timeline for final approval.\u003cstrong> \u003cbr>\u003c/strong> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 Louisville Public Media. To see more, visit \u003ca href=\"http://louisvillepublicmedia.org/\">Louisville Public Media\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Quinoa+Whiskey%3F+Modified+Crop+List+Spurs+Distilleries+To+Try+Alternative+Grains&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>By definition, whiskey is a grain spirit. And until now, that \"grain\" has been limited by federal law to four specific crops: corn, wheat, rye and barley.\u003c/p>\n\u003cp>\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>So when Darek Bell, founder of Corsair Distillery in Nashville, Tenn., wanted to start experimenting with alternatives, there wasn't really a playbook to follow.\u003c/p>\n\u003cp>\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>\"We started looking at a whole lot of grains that were coming out of sort of the health food movement, the green movement,\" Bell said. \"We're thinking, 'What would it taste like to distill this?'\"\u003c/p>\n\u003cp>\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>Bell and Corsair settled on quinoa — partly, Bell said, because of its distinct flavor and partly because of the perceived health benefits (none of which, unfortunately, can really withstand the distillation process). The distillery has been producing and distributing quinoa whiskey since 2011.\u003c/p>\n\u003cp>Other spirits and liquor companies have been using quinoa in their products; FAIR, a French distillery, launched quinoa vodka in 2012, while several craft breweries, like Altiplano and Aqotango, use quinoa in their beers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>With a grain profile of 20 percent quinoa and 80 percent malted barley, Corsair's product is a spirit with a distinctly earthy and nutty flavor that may not immediately register on the palate as \"whiskey.\"\u003c/p>\n\u003cp>\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>And until recently, the federal government didn't recognize it as whiskey either, due to its limited definition of \"grains.\"\u003c/p>\n\u003cp>\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>At first, the Treasury Department's Alcohol and Tobacco Tax and Trade Bureau, also known as the TTB, wanted Corsair to classify the product as a quinoa rum (despite the fact that it contained no fermented cane product). Then, they suggested it be labeled as a \"neutral spirit\" — a clear liquid distilled from a grain-based mash that holds a high content of ethanol — which didn't really describe the crafted and aged spirit in Corsair's barrels.\u003c/p>\n\u003cp>\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>\"Supposedly [a representative from the TTB] called the USDA, [which] said 'Yes, these are in fact grains' and gave us the go-ahead,\" Bell said.\u003c/p>\n\u003cp>\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>Then, in early December, the TTB took a step to officially include quinoa as a whiskey grain. On Dec. 3, the TTB outlined a new definition for what crops count as grains as part of a 132-page list of updated recommendations for the labeling of wine, beer and spirits.\u003c/p>\n\u003cp>\u003cstrong>\u003cstrong> \u003c/strong>\u003c/strong>Per the new TTB proposal, the list of whiskey grains now includes \"cereal grains and the seeds of the pseudocereals amaranth, buckwheat and quinoa.\" And this is a big deal for craft distillers like Bell.\u003c/p>\n\u003cp>Colin Blake says this proposed change could be really beneficial for creativity in the whiskey industry. Blake is the director of spirits education at Moonshine University, a distilling education program in Louisville, Ky.\u003c/p>\n\u003cp>\"I think it's fantastic for the category that people can start making what can be classified as whiskey with these new grains,\" Blake said. He said he's already had people in his classes asking about distilling with alternative grains.\u003c/p>\n\u003cp>Clay Smith, who used to be a distiller for Corsair and now works at Moonshine University, said he feels these questions are essential to developing the industry.\u003c/p>\n\u003cp>\"[They ask] 'Have you made this? Have you done it with this?'\" Smith said. \"And maybe 70 to 80 percent of the time, we're like 'yeah, we've done it and here's why you shouldn't do it,' but those are always the most fun questions from [our distilling students].\"\u003c/p>\n\u003cp>And according to Blake, distillers are going to have to keep asking those questions as members of the industry start experimenting more with those grains.\u003c/p>\n\u003cfigure id=\"attachment_132140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/corsair_vert-d5997baf29b78a4c0fb02dd065ccfe976cad8b58-1-e1547495062696.jpg\" alt=\"When Corsair Distillery in Nashville, Tenn., wanted to start experimenting with alternative grains, there wasn't a playbook to follow. Now, it makes a quinoa-barley whiskey.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-132140\">\u003cfigcaption class=\"wp-caption-text\">When Corsair Distillery in Nashville, Tenn., wanted to start experimenting with alternative grains, there wasn't a playbook to follow. Now, it makes a quinoa-barley whiskey. \u003ccite>(Ashlie Stevens/WFPL)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The inclusion of these new grains is doing to be a tremendous time of learning because people have centuries of experience in how to process and make the traditional four grains into whiskey,\" Blake said. \"But all of the sudden — buckwheat? No one has really done it. It's rock hard.\"\u003c/p>\n\u003cp>But distillers like Bell at Corsair are looking forward to the challenge.\u003c/p>\n\u003cp>\"If I'm making a painting, I want to have as many colors in my palate that I can paint with,\" Bell said. \"So as I'm making these whiskeys going forward, maybe it's just a small touch of oatmeal that adds a little more to the body of the whiskey, or just a little bit of quinoa that adds something different.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The public comment period for the new TTB regulations is open until March 2019. After that, the TTB will review comments and consider changes to the proposal, which will then be subject to approval by the Treasury Department. There is no set timeline for final approval.\u003cstrong> \u003cbr>\u003c/strong> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 Louisville Public Media. To see more, visit \u003ca href=\"http://louisvillepublicmedia.org/\">Louisville Public Media\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Quinoa+Whiskey%3F+Modified+Crop+List+Spurs+Distilleries+To+Try+Alternative+Grains&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ancient Japanese Food Craft Brings Persimmons To American Palates",
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"content": "\u003cp>Each autumn, as leaves fall to the ground, persimmon trees emerge from the graying landscape, their orange and red fruits gleaming like gaudy Christmas ornaments. Beloved in eastern Asia — especially Japan — persimmons get little respect in the United States, where many tree owners don't bother harvesting their crop.\u003c/p>\n\u003cp>Many Americans have never tasted a persimmon. But Brock Dolman is an impassioned fan. Every fall he goes foraging for them, and the bounty is almost limitless in rural Sonoma County, Calif., where he lives.\u003c/p>\n\u003cp>\"You can drive or ride your bike around the county, and you see these enormous trees all over with just thousands and thousands of persimmons,\" says \u003ca href=\"https://oaec.org/about-us/staff/brock-dolman/\">Dolman\u003c/a>, the co-founder of a permaculture center and demonstration farm in the town of Occidental.\u003c/p>\n\u003cp>\u003cstrong>The rise of the persimmon\u003c/strong>\u003c/p>\n\u003cp>There are lots of ways to eat and prepare this fruit. Many varieties, including the fuyu and suruga, are crunchy and can be eaten right off the tree like apples. Others, including the hachiya, saijo and chocolate, are considered astringent varieties. Rich in tannins, they are unpalatable until allowed to ripen to a jelly-soft texture, at which point they can be eaten out of hand or used in baking.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Several years ago, Dolman learned of a new way to prepare persimmons — a Japanese style called \u003cem>hoshigaki\u003c/em>. A revered delicacy in its homeland, hoshigaki is now a rapidly trending fashion — thanks in large part to social media \u003ca href=\"https://www.instagram.com/explore/tags/hoshigaki/?hl=en\">photo galleries\u003c/a> and persimmons' expanding appearance on restaurant menus — in California, the East Coast and other regions with persimmon-friendly climates.\u003c/p>\n\u003cp>In Japanese, hoshigaki means simply \"dried persimmon,\" yet describes a product of such labor that it has been called the Kobe beef of fruits. To make hoshigaki, producers use twine to suspend peeled persimmons — always of astringent varieties — from bamboo racks, often outdoors in the sun, other times indoors near a fan or over a warm stove. The process can take between one and two months, and every few days caretakers give regular massages to the softening persimmons, which shrivel, turn dark brown and crust over with natural sugar.\u003c/p>\n\u003cp>Dolman says he learned the craft both from speaking to those with firsthand experience and by watching YouTube tutorials. He has gotten the hang of the technique and recently massaged his fourth hoshigaki crop — harvested from a tree in a nearby park — toward completion. He has just a handful left of his 2017 vintage.\u003c/p>\n\u003cp>\"I share them only with select friends who will really appreciate them,\" he says, adding that he often serves them with aged sheep or goat cheese.\u003c/p>\n\u003cp>\u003ca href=\"https://sonokosakai.com/our-story/\">Sonoko Sakai\u003c/a>, a Los Angeles-based food author, spent years of her childhood in Japan, and is today one of California's hoshigaki gurus. Sakai's family was friendly with a major commercial hoshigaki producer in the Japanese city of Ogaki.\u003c/p>\n\u003cp>\"They would send us a box each year as a gift, and there were seven of us and just eight hoshigaki in the box, so they were very special,\" Sakai says. The family served the fruits with tea or, sometimes, sliced them thinly and applied them as a garnish over \u003cem>kakinamasu — \u003c/em>a daikon and persimmon pickle dish.\u003c/p>\n\u003cp>\u003cstrong>Drawing in millennials\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>She only learned to dry her own persimmons about eight years ago, but she has eaten and appreciated them all her life. Today, she teaches hoshigaki classes. People of all ethnicities and backgrounds attend the workshops, she says, but one thing many have in common is that they are all relatively young.\u003c/p>\n\u003cp>\"Lots of millennials,\" says Sakai, who is 63. \"I think it's so interesting that these younger people are realizing that it's rewarding to slow down, use their hands, be patient and learn these artisanal practices from other countries.\"\u003c/p>\n\u003cp>Dangling, massaging and drying persimmons could be seen as the antithesis to what so much of Western culture now demands and expects — instantaneous gratification, ordered digitally with the push of a button.\u003c/p>\n\u003cp>\"Hoshigaki is the epitome of slow food,\" Dolman says.\u003c/p>\n\u003cfigure id=\"attachment_132051\" class=\"wp-caption aligncenter\" style=\"max-width: 568px\">\u003cimg class=\"size-full wp-image-132051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83.jpg\" alt=\"There are lots of ways to eat and prepare persimmons, but many Americans aren't sure what to do with the fruit.\" width=\"568\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83.jpg 568w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-520x390.jpg 520w\" sizes=\"(max-width: 568px) 100vw, 568px\">\u003cfigcaption class=\"wp-caption-text\">There are lots of ways to eat and prepare persimmons, but many Americans aren't sure what to do with the fruit. \u003ccite>(Alastair Bland/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tradition came to the United States with Japanese immigrants in the 19\u003csup>th\u003c/sup> and 20\u003csup>th\u003c/sup> centuries, and it has persisted in a relatively confined cultural circle for decades. Tosh Kuratomi, of \u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a>, a major persimmon farm in California, is among those who carried the torch and helped deliver the arcane knowledge of hoshigaki into the age of the Internet.\u003c/p>\n\u003cp>Now, as the do-it-yourself wisdom of hoshigaki circulates online, there seems to be little danger that the practice will go by the wayside, as has happened with many ancient food arts.\u003c/p>\n\u003cp>Sakai notes that interest seems to have surged in the past two years especially, and points out that making hoshigaki \"really isn't that difficult.\"\u003c/p>\n\u003cp>\"It's easier than making jam,\" she says.\u003c/p>\n\u003cp>In Bethlehem, Pa., Bassem Samaan, who owns a nursery called \u003ca href=\"http://treesofjoy.com/\">Trees of Joy\u003c/a>, has grown and eaten his own persimmons for more than a decade. In 2016, he dangled and dried several dozen after learning the technique through Internet research, YouTube videos and advice from experienced friends, including a Japanese-American hoshigaki-maker.\u003c/p>\n\u003cp>Joel Franceschi, of Sonoma County, used to travel in Japan for work. There, he saw bright orange orbs hanging on strings outside homes in mountain villages.\u003c/p>\n\u003cp>\"I did a little asking around and some Google searching, and I figured out what they were doing,\" he says.\u003c/p>\n\u003cp>He began making hoshigaki five years ago, mainly from fruits he acquires by knocking on strangers' doors. His very tastiest hoshigaki, Franceschi says, are those that he dunked in brandy immediately after peeling and prior to hanging.\u003c/p>\n\u003cp>But there are different ways to make hoshigaki, and farmer Jeffrey Rieger, owner of \u003ca href=\"https://www.penrynorchardspecialties.com/active/buyhoshigaki.html\" target=\"_blank\" rel=\"noopener\">Penryn Orchard\u003c/a> in California's Sierra Nevada foothills, disagrees with Franceschi's technique.\u003c/p>\n\u003cp>\"Touching alcohol to them can ruin the process,\" he says.\u003c/p>\n\u003cp>Rieger grows several varieties of persimmons and has been making hoshigaki since 2005.\u003c/p>\n\u003cp>\"It was a struggle to sell them at first,\" says Rieger, who says his persimmons, because multiple varieties are cross-pollinated, \"are the sweetest in the country.\"\u003c/p>\n\u003cp>But with demand rising, Rieger says, this year he sold out his hoshigaki supply through online orders almost immediately.\u003c/p>\n\u003cfigure id=\"attachment_132052\" class=\"wp-caption aligncenter\" style=\"max-width: 568px\">\u003cimg class=\"size-full wp-image-132052\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58.jpg\" alt=\"To make hoshigaki, producers use twine to suspend peeled persimmons from bamboo racks. The process can take between one and two months, and caretakers give regular massages to the softening persimmons.\" width=\"568\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58.jpg 568w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-520x390.jpg 520w\" sizes=\"(max-width: 568px) 100vw, 568px\">\u003cfigcaption class=\"wp-caption-text\">To make hoshigaki, producers use twine to suspend peeled persimmons from bamboo racks. The process can take between one and two months, and caretakers give regular massages to the softening persimmons. \u003ccite>(Alastair Bland/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A challenge for newbies\u003c/strong>\u003c/p>\n\u003cp>For newbies making their first hoshigaki batch, failure rates can be high. Mold can be an issue if the humidity is too high or the temperature is too low. For instance, I tried my own hand at making hoshigaki this fall from persimmons collected in and around Sebastopol, Calif. I used bamboo shoots to make a rack and twine to hang the persimmons. Though my project had the look of authenticity, the fruits did not dry rapidly enough, and as a moldy fuzz began to appear on the fruits, I rescued them from spoilage and finished them in my dehydrator.\u003c/p>\n\u003cp>But when everything works as planned, each fruit's surface turns gummy and solid, while inside the tannins break down and the fruit softens into pulp. Finished hoshigaki are dark burgundy to black in color, often with a fluffy crust of sugar on the surface.\u003c/p>\n\u003cp>\"You're turning a fruit that's totally inedible when it's not ripe into a sweet jewel,\" says Sakai, whose forthcoming book, \u003cem>Japanese Home Cooking\u003c/em>, will include a section on hoshigaki.\u003c/p>\n\u003cp>And maybe that will turn more Americans onto this unusual jewel-toned fruit.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in Sebastopol, Calif., who covers food, agriculture and the environment.\u003c/em>\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Ancient+Japanese+Food+Craft+Brings+Persimmons+To+American+Palates&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "A traditional Japanese preparation of persimmons called hoshigaki is starting to trend in the U.S. thanks to social media. It turns ordinary persimmons into the Kobe beef of fruits.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Each autumn, as leaves fall to the ground, persimmon trees emerge from the graying landscape, their orange and red fruits gleaming like gaudy Christmas ornaments. Beloved in eastern Asia — especially Japan — persimmons get little respect in the United States, where many tree owners don't bother harvesting their crop.\u003c/p>\n\u003cp>Many Americans have never tasted a persimmon. But Brock Dolman is an impassioned fan. Every fall he goes foraging for them, and the bounty is almost limitless in rural Sonoma County, Calif., where he lives.\u003c/p>\n\u003cp>\"You can drive or ride your bike around the county, and you see these enormous trees all over with just thousands and thousands of persimmons,\" says \u003ca href=\"https://oaec.org/about-us/staff/brock-dolman/\">Dolman\u003c/a>, the co-founder of a permaculture center and demonstration farm in the town of Occidental.\u003c/p>\n\u003cp>\u003cstrong>The rise of the persimmon\u003c/strong>\u003c/p>\n\u003cp>There are lots of ways to eat and prepare this fruit. Many varieties, including the fuyu and suruga, are crunchy and can be eaten right off the tree like apples. Others, including the hachiya, saijo and chocolate, are considered astringent varieties. Rich in tannins, they are unpalatable until allowed to ripen to a jelly-soft texture, at which point they can be eaten out of hand or used in baking.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Several years ago, Dolman learned of a new way to prepare persimmons — a Japanese style called \u003cem>hoshigaki\u003c/em>. A revered delicacy in its homeland, hoshigaki is now a rapidly trending fashion — thanks in large part to social media \u003ca href=\"https://www.instagram.com/explore/tags/hoshigaki/?hl=en\">photo galleries\u003c/a> and persimmons' expanding appearance on restaurant menus — in California, the East Coast and other regions with persimmon-friendly climates.\u003c/p>\n\u003cp>In Japanese, hoshigaki means simply \"dried persimmon,\" yet describes a product of such labor that it has been called the Kobe beef of fruits. To make hoshigaki, producers use twine to suspend peeled persimmons — always of astringent varieties — from bamboo racks, often outdoors in the sun, other times indoors near a fan or over a warm stove. The process can take between one and two months, and every few days caretakers give regular massages to the softening persimmons, which shrivel, turn dark brown and crust over with natural sugar.\u003c/p>\n\u003cp>Dolman says he learned the craft both from speaking to those with firsthand experience and by watching YouTube tutorials. He has gotten the hang of the technique and recently massaged his fourth hoshigaki crop — harvested from a tree in a nearby park — toward completion. He has just a handful left of his 2017 vintage.\u003c/p>\n\u003cp>\"I share them only with select friends who will really appreciate them,\" he says, adding that he often serves them with aged sheep or goat cheese.\u003c/p>\n\u003cp>\u003ca href=\"https://sonokosakai.com/our-story/\">Sonoko Sakai\u003c/a>, a Los Angeles-based food author, spent years of her childhood in Japan, and is today one of California's hoshigaki gurus. Sakai's family was friendly with a major commercial hoshigaki producer in the Japanese city of Ogaki.\u003c/p>\n\u003cp>\"They would send us a box each year as a gift, and there were seven of us and just eight hoshigaki in the box, so they were very special,\" Sakai says. The family served the fruits with tea or, sometimes, sliced them thinly and applied them as a garnish over \u003cem>kakinamasu — \u003c/em>a daikon and persimmon pickle dish.\u003c/p>\n\u003cp>\u003cstrong>Drawing in millennials\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>She only learned to dry her own persimmons about eight years ago, but she has eaten and appreciated them all her life. Today, she teaches hoshigaki classes. People of all ethnicities and backgrounds attend the workshops, she says, but one thing many have in common is that they are all relatively young.\u003c/p>\n\u003cp>\"Lots of millennials,\" says Sakai, who is 63. \"I think it's so interesting that these younger people are realizing that it's rewarding to slow down, use their hands, be patient and learn these artisanal practices from other countries.\"\u003c/p>\n\u003cp>Dangling, massaging and drying persimmons could be seen as the antithesis to what so much of Western culture now demands and expects — instantaneous gratification, ordered digitally with the push of a button.\u003c/p>\n\u003cp>\"Hoshigaki is the epitome of slow food,\" Dolman says.\u003c/p>\n\u003cfigure id=\"attachment_132051\" class=\"wp-caption aligncenter\" style=\"max-width: 568px\">\u003cimg class=\"size-full wp-image-132051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83.jpg\" alt=\"There are lots of ways to eat and prepare persimmons, but many Americans aren't sure what to do with the fruit.\" width=\"568\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83.jpg 568w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmon-702117cf9e31a66cb05602cb14cce875e1e30a83-520x390.jpg 520w\" sizes=\"(max-width: 568px) 100vw, 568px\">\u003cfigcaption class=\"wp-caption-text\">There are lots of ways to eat and prepare persimmons, but many Americans aren't sure what to do with the fruit. \u003ccite>(Alastair Bland/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tradition came to the United States with Japanese immigrants in the 19\u003csup>th\u003c/sup> and 20\u003csup>th\u003c/sup> centuries, and it has persisted in a relatively confined cultural circle for decades. Tosh Kuratomi, of \u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a>, a major persimmon farm in California, is among those who carried the torch and helped deliver the arcane knowledge of hoshigaki into the age of the Internet.\u003c/p>\n\u003cp>Now, as the do-it-yourself wisdom of hoshigaki circulates online, there seems to be little danger that the practice will go by the wayside, as has happened with many ancient food arts.\u003c/p>\n\u003cp>Sakai notes that interest seems to have surged in the past two years especially, and points out that making hoshigaki \"really isn't that difficult.\"\u003c/p>\n\u003cp>\"It's easier than making jam,\" she says.\u003c/p>\n\u003cp>In Bethlehem, Pa., Bassem Samaan, who owns a nursery called \u003ca href=\"http://treesofjoy.com/\">Trees of Joy\u003c/a>, has grown and eaten his own persimmons for more than a decade. In 2016, he dangled and dried several dozen after learning the technique through Internet research, YouTube videos and advice from experienced friends, including a Japanese-American hoshigaki-maker.\u003c/p>\n\u003cp>Joel Franceschi, of Sonoma County, used to travel in Japan for work. There, he saw bright orange orbs hanging on strings outside homes in mountain villages.\u003c/p>\n\u003cp>\"I did a little asking around and some Google searching, and I figured out what they were doing,\" he says.\u003c/p>\n\u003cp>He began making hoshigaki five years ago, mainly from fruits he acquires by knocking on strangers' doors. His very tastiest hoshigaki, Franceschi says, are those that he dunked in brandy immediately after peeling and prior to hanging.\u003c/p>\n\u003cp>But there are different ways to make hoshigaki, and farmer Jeffrey Rieger, owner of \u003ca href=\"https://www.penrynorchardspecialties.com/active/buyhoshigaki.html\" target=\"_blank\" rel=\"noopener\">Penryn Orchard\u003c/a> in California's Sierra Nevada foothills, disagrees with Franceschi's technique.\u003c/p>\n\u003cp>\"Touching alcohol to them can ruin the process,\" he says.\u003c/p>\n\u003cp>Rieger grows several varieties of persimmons and has been making hoshigaki since 2005.\u003c/p>\n\u003cp>\"It was a struggle to sell them at first,\" says Rieger, who says his persimmons, because multiple varieties are cross-pollinated, \"are the sweetest in the country.\"\u003c/p>\n\u003cp>But with demand rising, Rieger says, this year he sold out his hoshigaki supply through online orders almost immediately.\u003c/p>\n\u003cfigure id=\"attachment_132052\" class=\"wp-caption aligncenter\" style=\"max-width: 568px\">\u003cimg class=\"size-full wp-image-132052\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58.jpg\" alt=\"To make hoshigaki, producers use twine to suspend peeled persimmons from bamboo racks. The process can take between one and two months, and caretakers give regular massages to the softening persimmons.\" width=\"568\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58.jpg 568w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/persimmons2-b67f0cfca99671b012e43a69e3bd60900a80fe58-520x390.jpg 520w\" sizes=\"(max-width: 568px) 100vw, 568px\">\u003cfigcaption class=\"wp-caption-text\">To make hoshigaki, producers use twine to suspend peeled persimmons from bamboo racks. The process can take between one and two months, and caretakers give regular massages to the softening persimmons. \u003ccite>(Alastair Bland/for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A challenge for newbies\u003c/strong>\u003c/p>\n\u003cp>For newbies making their first hoshigaki batch, failure rates can be high. Mold can be an issue if the humidity is too high or the temperature is too low. For instance, I tried my own hand at making hoshigaki this fall from persimmons collected in and around Sebastopol, Calif. I used bamboo shoots to make a rack and twine to hang the persimmons. Though my project had the look of authenticity, the fruits did not dry rapidly enough, and as a moldy fuzz began to appear on the fruits, I rescued them from spoilage and finished them in my dehydrator.\u003c/p>\n\u003cp>But when everything works as planned, each fruit's surface turns gummy and solid, while inside the tannins break down and the fruit softens into pulp. Finished hoshigaki are dark burgundy to black in color, often with a fluffy crust of sugar on the surface.\u003c/p>\n\u003cp>\"You're turning a fruit that's totally inedible when it's not ripe into a sweet jewel,\" says Sakai, whose forthcoming book, \u003cem>Japanese Home Cooking\u003c/em>, will include a section on hoshigaki.\u003c/p>\n\u003cp>And maybe that will turn more Americans onto this unusual jewel-toned fruit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"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.",
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"onourwatch": {
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"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?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"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.",
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"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",
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"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/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
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"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",
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},
"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.",
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},
"reveal": {
"id": "reveal",
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