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"disqusTitle": "Searching for Food You Can Believe in? Eat Well Guide’s New App Has You Covered",
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"content": "\u003cp>It’s almost impossible to remember Life Before Yelp–that far away time when finding a nearby restaurant or shop required a travel guide, phone book, or recommendation from a friend. Now it’s easy to pinpoint exactly what you’re looking for online, whether it’s a budget-friendly pizza place that takes credit cards or a wine bar with small plates and a back patio.\u003cspan id=\"more-22537\">\u003c/span>\u003c/p>\n\u003cp>But it’s still not easy to find out whether or not the sausage on that pizza comes from humanely raised pigs, or the wine bar sources local produce for its tapas. It’s that sustainable foodie niche that \u003ca href=\"http://www.eatwellguide.org/\">Eat Well Guide\u003c/a> hopes to fill with its latest iteration. The site now has more than 25,000 free listings of farms, farmers’ markets, restaurants, co-ops, and other places that sell or promote locally grown, sustainably produced food.\u003c/p>\n\u003cp>Eat Well Guide began as a directory of sustainably raised animal products for the Institute for Agriculture and Trade Policy (IATP), and joined with Sustainable Table in 2003 to become a more comprehensive resource. Both are created by GRACE Communication Foundation, which also produced \u003ca href=\"http://www.watercalculator.org/\">The Water Footprint Calculator\u003c/a> and \u003ca href=\"http://www.themeatrix.com/\">The Meatrix\u003c/a>, a short animated film about the realities of industrial farming.\u003c/p>\n\u003cp>The latest version of the Guide, released this week, is significantly more mobile-friendly and uses GPS to give you recommendations near you. And they’re not just tips for farmers’ markets and vegan restaurants, either. You can search the site for pizza, burgers, Mexican food, and pretty much any other cuisine or attribute, and find places that share the values of sustainability and environmental stewardship.\u003c/p>\n\u003cfigure id=\"attachment_97534\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550.jpg\" alt=\"Pizza places on Eat Well Guide\" width=\"1024\" height=\"550\" class=\"size-full wp-image-97534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-400x215.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-800x430.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-960x516.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pizza places on Eat Well Guide \u003ccite>(Eat Well Guide)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The site is able to do this because an in-house team actually goes in and curates the listings in 18 cities around the country. (Yelp’s crowd-sourced information, on the other hand, doesn’t have much editorial oversight.) Dawn Brighid, project director for the Guide, and four other full-time staff members have been working feverishly over the last six months to update the listings, with a special focus on adding new restaurants, grocery stores, and bed and breakfasts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To be included in the Eat Well Guide, vendors need to demonstrate a commitment to supporting sustainable agriculture. But that can mean a variety of things to different businesses.\u003c/p>\n\u003cp>And that’s a big part of the challenge the Guide’s creators face, especially when it comes to restaurants. In an era where greenwashing and “local-washing” is rampant, Brighid and her staff rely on a variety of tools to vet each listing. “In the best-case scenario, everything is obvious on the website,” she says. “They might talk about supporting sustainable ag, or list farms and purveyors they work with, so we can check them out.” But that doesn’t happen all the time, so Brighid makes phone calls, looks for articles about the owner and/or chef, and relies on feedback from past Guide users.\u003c/p>\n\u003cp>On top of the challenges of researching businesses all across the country from their office in Manhattan, Brighid and her team encounter many businesses with statements about “using organic, local, sustainable food whenever possible.” Indeed, when we called several of the restaurants listed in the Bay Area, we found a range of transparency about sourcing. One pizza place could tell us about the farmer co-op that provided its flour, and the heritage pigs it bought from a nearby farm. Others were much more vague, or told us about the few staple ingredients they sources organically when they could, and their intentions to add more.\u003c/p>\n\u003cp>When it comes down to it, Brighid says she often has to go with her gut, which can cause her to air on the conservative side. “If they have a farmers’ market salad and ‘all-natural’ chicken and they say they do it as ‘often as they can,’ that doesn’t feel good enough,” she says.\u003c/p>\n\u003cp>Each location has information about its sourcing and animal welfare practices, when applicable. Listings also contain business hours, a map, and links to websites and social media. A glossary provides more information about everything from biodynamic agriculture to food miles. While the Guide is based on a specific list of \u003ca href=\"http://odc.eatwellguide.org/info\">standards\u003c/a>. GRACE isn’t in the business of providing third-party certification. They also acknowledge that sustainability is a spectrum and not everyone is as far along that spectrum as one would hope.\u003c/p>\n\u003cfigure id=\"attachment_97533\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583.jpg\" alt=\"Bi-Rite on Eat Well Guide\" width=\"1024\" height=\"583\" class=\"size-full wp-image-97533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-400x228.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-800x455.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-960x547.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite on Eat Well Guide \u003ccite>(Eat Well Guide)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://odc.eatwellguide.org/info\">The Guide is also set up to serve users in a wide range of locations\u003c/a>. “There are areas of the country where there aren’t a lot of options,” says Leslie Hatfield, GRACE’s communications director. “We want to show people that there are places that are better than McDonalds.”\u003c/p>\n\u003cp>And while some establishments are more boastful than they should be, many others don’t do enough to make their practices public, says Brighid. “There are probably many great restaurants I have passed up because I couldn’t get more info.”\u003c/p>\n\u003cp>But that’s also where the web’s crowdsourcing potential enters the picture. Beside each listing is a button users can click if they’ve like to help improve it. “We’re really hoping that people will tip us off if they think something isn’t sustainable, or they see that their favorite sustainable restaurant isn’t in there,” Brighid says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Along with helping consumers make more educated choices, the Eat Well Guide hopes to give more visibility to vendors. “We know that sustainable food vendors offer products that consumers want, but it’s difficult to compete with the enormous advertising budgets of industrial food producers,” said Chris Hunt, food program director at GRACE, in a statement. The hope is when more consumers can easily find these businesses, the playing field will become a little more level.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s almost impossible to remember Life Before Yelp–that far away time when finding a nearby restaurant or shop required a travel guide, phone book, or recommendation from a friend. Now it’s easy to pinpoint exactly what you’re looking for online, whether it’s a budget-friendly pizza place that takes credit cards or a wine bar with small plates and a back patio.\u003cspan id=\"more-22537\">\u003c/span>\u003c/p>\n\u003cp>But it’s still not easy to find out whether or not the sausage on that pizza comes from humanely raised pigs, or the wine bar sources local produce for its tapas. It’s that sustainable foodie niche that \u003ca href=\"http://www.eatwellguide.org/\">Eat Well Guide\u003c/a> hopes to fill with its latest iteration. The site now has more than 25,000 free listings of farms, farmers’ markets, restaurants, co-ops, and other places that sell or promote locally grown, sustainably produced food.\u003c/p>\n\u003cp>Eat Well Guide began as a directory of sustainably raised animal products for the Institute for Agriculture and Trade Policy (IATP), and joined with Sustainable Table in 2003 to become a more comprehensive resource. Both are created by GRACE Communication Foundation, which also produced \u003ca href=\"http://www.watercalculator.org/\">The Water Footprint Calculator\u003c/a> and \u003ca href=\"http://www.themeatrix.com/\">The Meatrix\u003c/a>, a short animated film about the realities of industrial farming.\u003c/p>\n\u003cp>The latest version of the Guide, released this week, is significantly more mobile-friendly and uses GPS to give you recommendations near you. And they’re not just tips for farmers’ markets and vegan restaurants, either. You can search the site for pizza, burgers, Mexican food, and pretty much any other cuisine or attribute, and find places that share the values of sustainability and environmental stewardship.\u003c/p>\n\u003cfigure id=\"attachment_97534\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550.jpg\" alt=\"Pizza places on Eat Well Guide\" width=\"1024\" height=\"550\" class=\"size-full wp-image-97534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-400x215.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-800x430.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_pizza_sf-1024x550-960x516.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pizza places on Eat Well Guide \u003ccite>(Eat Well Guide)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The site is able to do this because an in-house team actually goes in and curates the listings in 18 cities around the country. (Yelp’s crowd-sourced information, on the other hand, doesn’t have much editorial oversight.) Dawn Brighid, project director for the Guide, and four other full-time staff members have been working feverishly over the last six months to update the listings, with a special focus on adding new restaurants, grocery stores, and bed and breakfasts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To be included in the Eat Well Guide, vendors need to demonstrate a commitment to supporting sustainable agriculture. But that can mean a variety of things to different businesses.\u003c/p>\n\u003cp>And that’s a big part of the challenge the Guide’s creators face, especially when it comes to restaurants. In an era where greenwashing and “local-washing” is rampant, Brighid and her staff rely on a variety of tools to vet each listing. “In the best-case scenario, everything is obvious on the website,” she says. “They might talk about supporting sustainable ag, or list farms and purveyors they work with, so we can check them out.” But that doesn’t happen all the time, so Brighid makes phone calls, looks for articles about the owner and/or chef, and relies on feedback from past Guide users.\u003c/p>\n\u003cp>On top of the challenges of researching businesses all across the country from their office in Manhattan, Brighid and her team encounter many businesses with statements about “using organic, local, sustainable food whenever possible.” Indeed, when we called several of the restaurants listed in the Bay Area, we found a range of transparency about sourcing. One pizza place could tell us about the farmer co-op that provided its flour, and the heritage pigs it bought from a nearby farm. Others were much more vague, or told us about the few staple ingredients they sources organically when they could, and their intentions to add more.\u003c/p>\n\u003cp>When it comes down to it, Brighid says she often has to go with her gut, which can cause her to air on the conservative side. “If they have a farmers’ market salad and ‘all-natural’ chicken and they say they do it as ‘often as they can,’ that doesn’t feel good enough,” she says.\u003c/p>\n\u003cp>Each location has information about its sourcing and animal welfare practices, when applicable. Listings also contain business hours, a map, and links to websites and social media. A glossary provides more information about everything from biodynamic agriculture to food miles. While the Guide is based on a specific list of \u003ca href=\"http://odc.eatwellguide.org/info\">standards\u003c/a>. GRACE isn’t in the business of providing third-party certification. They also acknowledge that sustainability is a spectrum and not everyone is as far along that spectrum as one would hope.\u003c/p>\n\u003cfigure id=\"attachment_97533\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583.jpg\" alt=\"Bi-Rite on Eat Well Guide\" width=\"1024\" height=\"583\" class=\"size-full wp-image-97533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-400x228.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-800x455.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/eatwell_birite_sf-1024x583-960x547.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bi-Rite on Eat Well Guide \u003ccite>(Eat Well Guide)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://odc.eatwellguide.org/info\">The Guide is also set up to serve users in a wide range of locations\u003c/a>. “There are areas of the country where there aren’t a lot of options,” says Leslie Hatfield, GRACE’s communications director. “We want to show people that there are places that are better than McDonalds.”\u003c/p>\n\u003cp>And while some establishments are more boastful than they should be, many others don’t do enough to make their practices public, says Brighid. “There are probably many great restaurants I have passed up because I couldn’t get more info.”\u003c/p>\n\u003cp>But that’s also where the web’s crowdsourcing potential enters the picture. Beside each listing is a button users can click if they’ve like to help improve it. “We’re really hoping that people will tip us off if they think something isn’t sustainable, or they see that their favorite sustainable restaurant isn’t in there,” Brighid says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Along with helping consumers make more educated choices, the Eat Well Guide hopes to give more visibility to vendors. “We know that sustainable food vendors offer products that consumers want, but it’s difficult to compete with the enormous advertising budgets of industrial food producers,” said Chris Hunt, food program director at GRACE, in a statement. The hope is when more consumers can easily find these businesses, the playing field will become a little more level.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Communities Get A Lift As Local Food Sales Surge To $11 Billion A Year",
"title": "Communities Get A Lift As Local Food Sales Surge To $11 Billion A Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There's a renaissance in local and regional food, and it's not just \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/05/384058943/are-farmer-market-sales-peaking-that-might-be-good-for-farmers\">farmers markets\u003c/a> in urban areas that are driving it.\u003c/p>\n\u003cp>On \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdamedia?navid=kyf-compass-map\">this map\u003c/a>, the U.S. Department of Agriculture pinpoints more than 4,000 local and regional food businesses and projects — from food hubs to farm-to-school programs to initiatives to expand healthy food access to low-income communities — in every state around the country.\u003c/p>\n\u003cp>They've all contributed to the explosion in sales in local food. The USDA estimates that local food sales have grown from from about $5 billion in 2008 to $11.7 billion in 2014.\u003c/p>\n\u003cp>\"Local food is rapidly growing from a niche market to an integrated system recognized for its economic boost to communities across the country,\" Agriculture Secretary Tom Vilsack tells The Salt in an interview.\u003c/p>\n\u003cp>The states with the most federal investment in local food initiatives, according to the USDA, include Kentucky, Wisconsin, Mississippi, Texas and Alabama.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And, as evidence that this investment is paying off, Vilsack points to USDA's updated \u003ca href=\"state%20%22Made%20in%20Rural%20America%22%20report\">Made in Rural America\u003c/a> report.\u003c/p>\n\u003cp>It features the projects that the USDA has helped to support through the \u003ca href=\"https://www.whitehouse.gov/sites/default/files/docs/lflp_summary_report_508_final_062915.pdf\">Local Foods, Local Places\u003c/a> program.\u003c/p>\n\u003cfigure id=\"attachment_97542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/market-sq-vendors-tn1_custom-0904ab8bd09cb77ce3ee06213f260f26bb125cd9-e1435706503733.jpg\" alt=\"Farmers' Marketat Market Square in Knoxville, Tennessee.\" width=\"1920\" height=\"1192\" class=\"size-full wp-image-97542\">\u003cfigcaption class=\"wp-caption-text\">Farmers' Marketat Market Square in Knoxville, Tennessee. \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Market-sq-vendors-tn1.jpg\">Brian Stansberry/Wikimedia\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, what kinds of projects can communities get help with? Here are some examples:\u003c/p>\n\u003cul>\n\u003cli>In Barbourville, Ky., the community received technical assistance to expand a farmers market into a permanent facility and that may become a regional food hub.\u003c/li>\n\u003cli>In Clarksdale, Miss., a local non-profit got technical assistance in creating a vegetable farming-based job training program.\u003c/li>\n\u003cli>And in Fallon, Nev., a community group received technical assistance to help start a community-owned grocery store in a downtown building that had been abandoned.\u003c/li>\n\u003c/ul>\n\u003cp>So, is this boom in local food investment nationwide making it easier to get access to healthy, affordable food?\u003c/p>\n\u003cp>Vilsack points to new data showing that 6,400 farmers markets and other direct-to-consumer outlets now accept SNAP, or food stamps. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/11/10/361803607/how-double-bucks-for-food-stamps-conquered-capitol-hill\">reported\u003c/a>, the federal government in 2014 put put $100 million behind a simple idea: doubling the value of the benefits to buy local fruits and vegetables.\u003c/p>\n\u003cp>And last year SNAP recipients redeemed about $19 million worth of benefits at farmers markets.\u003c/p>\n\u003cp>Of course, this is just a tiny sliver of the billions of dollars spent on SNAP each year.\u003c/p>\n\u003cp>But according to Vilsack, \"it's millions of dollars of additional opportunity, which helps to support local communities and it's likely to grow over time.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's a renaissance in local and regional food, and it's not just \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/05/384058943/are-farmer-market-sales-peaking-that-might-be-good-for-farmers\">farmers markets\u003c/a> in urban areas that are driving it.\u003c/p>\n\u003cp>On \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdamedia?navid=kyf-compass-map\">this map\u003c/a>, the U.S. Department of Agriculture pinpoints more than 4,000 local and regional food businesses and projects — from food hubs to farm-to-school programs to initiatives to expand healthy food access to low-income communities — in every state around the country.\u003c/p>\n\u003cp>They've all contributed to the explosion in sales in local food. The USDA estimates that local food sales have grown from from about $5 billion in 2008 to $11.7 billion in 2014.\u003c/p>\n\u003cp>\"Local food is rapidly growing from a niche market to an integrated system recognized for its economic boost to communities across the country,\" Agriculture Secretary Tom Vilsack tells The Salt in an interview.\u003c/p>\n\u003cp>The states with the most federal investment in local food initiatives, according to the USDA, include Kentucky, Wisconsin, Mississippi, Texas and Alabama.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And, as evidence that this investment is paying off, Vilsack points to USDA's updated \u003ca href=\"state%20%22Made%20in%20Rural%20America%22%20report\">Made in Rural America\u003c/a> report.\u003c/p>\n\u003cp>It features the projects that the USDA has helped to support through the \u003ca href=\"https://www.whitehouse.gov/sites/default/files/docs/lflp_summary_report_508_final_062915.pdf\">Local Foods, Local Places\u003c/a> program.\u003c/p>\n\u003cfigure id=\"attachment_97542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/market-sq-vendors-tn1_custom-0904ab8bd09cb77ce3ee06213f260f26bb125cd9-e1435706503733.jpg\" alt=\"Farmers' Marketat Market Square in Knoxville, Tennessee.\" width=\"1920\" height=\"1192\" class=\"size-full wp-image-97542\">\u003cfigcaption class=\"wp-caption-text\">Farmers' Marketat Market Square in Knoxville, Tennessee. \u003ccite>(\u003ca href=\"https://commons.wikimedia.org/wiki/File:Market-sq-vendors-tn1.jpg\">Brian Stansberry/Wikimedia\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So, what kinds of projects can communities get help with? Here are some examples:\u003c/p>\n\u003cul>\n\u003cli>In Barbourville, Ky., the community received technical assistance to expand a farmers market into a permanent facility and that may become a regional food hub.\u003c/li>\n\u003cli>In Clarksdale, Miss., a local non-profit got technical assistance in creating a vegetable farming-based job training program.\u003c/li>\n\u003cli>And in Fallon, Nev., a community group received technical assistance to help start a community-owned grocery store in a downtown building that had been abandoned.\u003c/li>\n\u003c/ul>\n\u003cp>So, is this boom in local food investment nationwide making it easier to get access to healthy, affordable food?\u003c/p>\n\u003cp>Vilsack points to new data showing that 6,400 farmers markets and other direct-to-consumer outlets now accept SNAP, or food stamps. As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2014/11/10/361803607/how-double-bucks-for-food-stamps-conquered-capitol-hill\">reported\u003c/a>, the federal government in 2014 put put $100 million behind a simple idea: doubling the value of the benefits to buy local fruits and vegetables.\u003c/p>\n\u003cp>And last year SNAP recipients redeemed about $19 million worth of benefits at farmers markets.\u003c/p>\n\u003cp>Of course, this is just a tiny sliver of the billions of dollars spent on SNAP each year.\u003c/p>\n\u003cp>But according to Vilsack, \"it's millions of dollars of additional opportunity, which helps to support local communities and it's likely to grow over time.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Buying Smaller Fruit Could Save California’s Drought-Stricken Family Farms",
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"content": "\u003cp>Second-generation organic peach grower David “Mas” Masumoto describes the difference between a farming disaster and a crisis this way: A disaster is when he harvests nothing, while a crisis is when he’s not making any money. Four years into California’s worst drought in history, and like many West Coast farmers, he’s in crisis mode.\u003c/p>\n\u003cp>To conserve, Masumoto gave his peach trees between 20 and 30 percent less water, yielding a fruit Mas calls “very small” but “great tasting”—the Gold Dust Peach. Now, the fruit isn’t selling. Even at Berkeley Bowl, a popular supermarket in food-progressive Berkeley, shoppers just aren’t reaching for the smaller peach.\u003c/p>\n\u003cp>“What’s worse: composting the peaches back into the soil or knowing they are sitting in a store and no one wants to buy them?” laments his daughter, Nikiko Masumoto, 29. “This is happening right now. It’s heartbreaking.”\u003c/p>\n\u003cp>This is especially bad news for the 60-acre, 47-year-old \u003ca href=\"http://www.masumoto.com/\">family farm\u003c/a>, because the Masumotos see the smaller fruit as the product of a long-term philosophical shift rather than just a short-term way to ride out the drought.\u003c/p>\n\u003cp>Masumoto Family Farm sits on the Kings River watershed and has historically drawn its irrigation water from two sources: “ditch water” that originates as snowmelt from the Sierra Nevada mountain range upstream, and water pumped from the ground. Despite relying on the Kings River for a “significant amount” of the water they use to irrigate, the Masumotos have had no ditch water for the last two years.\u003c/p>\n\u003cfigure id=\"attachment_97500\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140.jpg\" alt=\"The Masumoto family before the drought.\" width=\"500\" class=\"size-full wp-image-97500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-400x601.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-800x1202.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-1180x1773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-960x1442.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Masumoto family before the drought. \u003ccite>(Masumoto Family Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the challenges presented by decreased water availability and mandatory \u003ca href=\"http://www.nytimes.com/2015/06/13/us/california-announces-restrictions-on-water-use-by-farmers.html?_r=0\">restrictions\u003c/a>, the last few winters have been historically warm. Peach and other stone fruit trees require “chill hours”—exposure to sub-45 degree temperatures—for maximum health and a larger yield. The past two winters have been the \u003ca href=\"http://www.latimes.com/local/lanow/la-warm-winter-weather-20150220-story.html\">warmest on record for California\u003c/a>, leaving some varieties of the typically resilient peach at 10 percent of their typical size.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Informed by researchers from Stanford University \u003ca href=\"http://news.stanford.edu/news/2014/september/drought-climate-change-092914.html\">who say\u003c/a> climate change will likely result in even more drought and warmer winters, the Masumotos are adapting.\u003c/p>\n\u003cp>“The last year or two made us very aware of how we have to change some of our practices, and really this question of sustainability—the way we were farming, believing that water was an unlimited resource, and how incorrect that was,” Mas says.\u003c/p>\n\u003cp>Many growers facing such a shortage invest money in high-tech equipment or dig even deeper wells—a practice that is \u003ca href=\"http://www.motherjones.com/environment/2015/06/california-sinking-drought-ground-water\">causing the entire state of California to sink\u003c/a>. Most farmers adjust their irrigation levels accordingly, says Dr. Ken Shackel, a professor in plant/water relations at UC Davis. But no one knows for sure just how much water will be necessary in the coming years.\u003c/p>\n\u003cp>“Is it going to be worth continuing to grow peaches if I have to spend $10,000 or $50,000 to buy a pump or make my well deeper?” he asks.\u003c/p>\n\u003cp>Instead of using technology to draw more water from a diminished supply to maintain the size of their peaches, the Masumotos are embracing the smaller fruit. In fact, after tasting the sweetness and juiciness of his smaller Gold Dusts, Mas actually wondered whether he’d been overwatering his peaches for years.\u003c/p>\n\u003cp>“We had these peaches that were small, but had this wonderful, concentrated taste,” he adds. “It made us think—maybe this is the natural state of most fruit. Why are we chasing the bigger fruit? Because of the market.”\u003c/p>\n\u003cp>In the end, the future of Masumoto Family Farm may be determined by whether consumers will rally around a smaller, but just-as-tasty peach—a result that is very much in question at this point.\u003c/p>\n\u003cp>“A lifetime of conditioning says we’re going to reach for the most perfect looking produce and leave the uglier, smaller, less perfect produce behind,” says Ron Clark, whose new business \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> will promote and sell “ugly” produce directly to consumers at 30 percent less than market prices.\u003c/p>\n\u003cp>“It’s the American consumer who bears the choice and has the power to enforce changes in the system,” he adds.\u003c/p>\n\u003cp>Inspired by the ugly fruit campaigns, the Masumotos are using slogans like “small is delicious, too” and hope to see the hashtag \u003ca href=\"https://twitter.com/search?q=%23SmallFruitRevolution&src=typd\" target=\"_blank\">#SmallFruitRevolution\u003c/a> go viral. They’re reaching out to their customers on social media and starting a candid conversation about their challenges and opportunities. Response within their circle of supporters have been overwhelmingly positive: A recent Facebook post urging them to “eat small fruit” was the farm’s \u003ca href=\"https://www.facebook.com/MasumotoFamilyFarm/photos/a.278027245641818.58679.182605525183991/739216532856218/?type=1&theater\">most popular post ever\u003c/a>, eliciting dozens of comments and shares.\u003c/p>\n\u003cp>If their grassroots campaign doesn’t work? Nikiko says she’d consider ditching peaches altogether for drought resistant crops like olives or figs—but only if all else fails.\u003c/p>\n\u003cp>“It would be hard to imagine,” says Nikiko, who just celebrated her fourth year working full-time on the family farm. “I literally have peach tattoos on my body. It would be a real loss.”\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Second-generation organic peach grower David “Mas” Masumoto describes the difference between a farming disaster and a crisis this way: A disaster is when he harvests nothing, while a crisis is when he’s not making any money. Four years into California’s worst drought in history, and like many West Coast farmers, he’s in crisis mode.\u003c/p>\n\u003cp>To conserve, Masumoto gave his peach trees between 20 and 30 percent less water, yielding a fruit Mas calls “very small” but “great tasting”—the Gold Dust Peach. Now, the fruit isn’t selling. Even at Berkeley Bowl, a popular supermarket in food-progressive Berkeley, shoppers just aren’t reaching for the smaller peach.\u003c/p>\n\u003cp>“What’s worse: composting the peaches back into the soil or knowing they are sitting in a store and no one wants to buy them?” laments his daughter, Nikiko Masumoto, 29. “This is happening right now. It’s heartbreaking.”\u003c/p>\n\u003cp>This is especially bad news for the 60-acre, 47-year-old \u003ca href=\"http://www.masumoto.com/\">family farm\u003c/a>, because the Masumotos see the smaller fruit as the product of a long-term philosophical shift rather than just a short-term way to ride out the drought.\u003c/p>\n\u003cp>Masumoto Family Farm sits on the Kings River watershed and has historically drawn its irrigation water from two sources: “ditch water” that originates as snowmelt from the Sierra Nevada mountain range upstream, and water pumped from the ground. Despite relying on the Kings River for a “significant amount” of the water they use to irrigate, the Masumotos have had no ditch water for the last two years.\u003c/p>\n\u003cfigure id=\"attachment_97500\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140.jpg\" alt=\"The Masumoto family before the drought.\" width=\"500\" class=\"size-full wp-image-97500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-400x601.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-800x1202.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-1180x1773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/back-Mas-Marcy-front-Korio-Nikiko-Masumoto-e1434931649140-960x1442.jpg 960w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Masumoto family before the drought. \u003ccite>(Masumoto Family Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the challenges presented by decreased water availability and mandatory \u003ca href=\"http://www.nytimes.com/2015/06/13/us/california-announces-restrictions-on-water-use-by-farmers.html?_r=0\">restrictions\u003c/a>, the last few winters have been historically warm. Peach and other stone fruit trees require “chill hours”—exposure to sub-45 degree temperatures—for maximum health and a larger yield. The past two winters have been the \u003ca href=\"http://www.latimes.com/local/lanow/la-warm-winter-weather-20150220-story.html\">warmest on record for California\u003c/a>, leaving some varieties of the typically resilient peach at 10 percent of their typical size.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Informed by researchers from Stanford University \u003ca href=\"http://news.stanford.edu/news/2014/september/drought-climate-change-092914.html\">who say\u003c/a> climate change will likely result in even more drought and warmer winters, the Masumotos are adapting.\u003c/p>\n\u003cp>“The last year or two made us very aware of how we have to change some of our practices, and really this question of sustainability—the way we were farming, believing that water was an unlimited resource, and how incorrect that was,” Mas says.\u003c/p>\n\u003cp>Many growers facing such a shortage invest money in high-tech equipment or dig even deeper wells—a practice that is \u003ca href=\"http://www.motherjones.com/environment/2015/06/california-sinking-drought-ground-water\">causing the entire state of California to sink\u003c/a>. Most farmers adjust their irrigation levels accordingly, says Dr. Ken Shackel, a professor in plant/water relations at UC Davis. But no one knows for sure just how much water will be necessary in the coming years.\u003c/p>\n\u003cp>“Is it going to be worth continuing to grow peaches if I have to spend $10,000 or $50,000 to buy a pump or make my well deeper?” he asks.\u003c/p>\n\u003cp>Instead of using technology to draw more water from a diminished supply to maintain the size of their peaches, the Masumotos are embracing the smaller fruit. In fact, after tasting the sweetness and juiciness of his smaller Gold Dusts, Mas actually wondered whether he’d been overwatering his peaches for years.\u003c/p>\n\u003cp>“We had these peaches that were small, but had this wonderful, concentrated taste,” he adds. “It made us think—maybe this is the natural state of most fruit. Why are we chasing the bigger fruit? Because of the market.”\u003c/p>\n\u003cp>In the end, the future of Masumoto Family Farm may be determined by whether consumers will rally around a smaller, but just-as-tasty peach—a result that is very much in question at this point.\u003c/p>\n\u003cp>“A lifetime of conditioning says we’re going to reach for the most perfect looking produce and leave the uglier, smaller, less perfect produce behind,” says Ron Clark, whose new business \u003ca href=\"http://www.imperfectproduce.com/home.php\">Imperfect Produce\u003c/a> will promote and sell “ugly” produce directly to consumers at 30 percent less than market prices.\u003c/p>\n\u003cp>“It’s the American consumer who bears the choice and has the power to enforce changes in the system,” he adds.\u003c/p>\n\u003cp>Inspired by the ugly fruit campaigns, the Masumotos are using slogans like “small is delicious, too” and hope to see the hashtag \u003ca href=\"https://twitter.com/search?q=%23SmallFruitRevolution&src=typd\" target=\"_blank\">#SmallFruitRevolution\u003c/a> go viral. They’re reaching out to their customers on social media and starting a candid conversation about their challenges and opportunities. Response within their circle of supporters have been overwhelmingly positive: A recent Facebook post urging them to “eat small fruit” was the farm’s \u003ca href=\"https://www.facebook.com/MasumotoFamilyFarm/photos/a.278027245641818.58679.182605525183991/739216532856218/?type=1&theater\">most popular post ever\u003c/a>, eliciting dozens of comments and shares.\u003c/p>\n\u003cp>If their grassroots campaign doesn’t work? Nikiko says she’d consider ditching peaches altogether for drought resistant crops like olives or figs—but only if all else fails.\u003c/p>\n\u003cp>“It would be hard to imagine,” says Nikiko, who just celebrated her fourth year working full-time on the family farm. “I literally have peach tattoos on my body. It would be a real loss.”\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Survival Of The Greenest Beer? Breweries Adapt To A Changing Climate",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When you hear the words \"green brewery,\" you might picture gleaming solar panels or aerodynamic wind turbines. But the most valuable piece of technology at the $24 million dollar \u003ca href=\"https://smuttynose.com/brewery/sustainability/\">LEED-Gold-certified headquarters\u003c/a> of Smuttynose Brewing Co. on the seacoast of New Hampshire isn't quite as sexy.\u003c/p>\n\u003cp>\"The place you have to start is the building envelope,\" says Smuttynose founder \u003ca href=\"https://smuttynose.com/about-us/our-people/\">Peter Egelston\u003c/a>.\u003c/p>\n\u003cp>That's the name for the interface between a building's interior and the outside world. It's basically the structural shell that's made up of exterior walls, windows, doors, the roof and foundation. Heating, ventilation and electrical work more efficiently in a tight building envelope, which keeps the interior temperature consistently cool or warm, prevents energy loss and ultimately saves money.\u003c/p>\n\u003cp>Homeowners understand all too well the payoff that comes with battening down the proverbial hatches, but the beer industry veteran says his team's motivation to tighten up was both an economic and a strategic response to Smuttynose's location.\u003c/p>\n\u003cp>New England has been battling some of the most brutal winters on record, forcing Egelston to reckon with the shifting power of Mother Nature. And he's not alone. Breweries around the country (and beyond) are grappling with their own climate and weather woes, and many are coming up with creative ways to adjust to their changing environments.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Being sustainable these days isn't only about reducing our carbon footprint or saving resources and money,\" Egelston says. \"It also means adapting to weather-related incidents — heat waves, freakishly snowy winters, heavy rains and drought. Sounds pretty grim when you rattle them off – but it's a new reality.\"\u003c/p>\n\u003cp>This new reality is hitting home in parts of California. Brewers there \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/19/279627234/california-brewers-fear-drought-could-leave-bad-taste-in-your-beer\">are reeling\u003c/a> in the face of a relentless drought, now in its fourth year. The lack of precipitation has cast a dark shadow on their growing industry because water is one of the four main ingredients in beer – along with barley, hops and yeast. Water is also essential to keeping brew house equipment clean and sanitized.\u003c/p>\n\u003cp>Some companies have even had to cut back on production \u003ca href=\"http://bearrepublic.com/bear-republic-brewing-co-made-decision-pull-state-massachusetts/\">due to limited water availability\u003c/a> from the drought. Bear Republic Brewing Company on the depleted Russian River in Sonoma County tells The Salt it has had to pull out of distributing to 27 retail markets across the U.S.\u003c/p>\n\u003cfigure id=\"attachment_97336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/brewery_exterior_night_hires_custom-9b125e6ea27d6a4e3ec14ec82016893b83fde20b-e1435174986102.jpg\" alt=\"At its facility in Chico, Calif., Sierra Nevada Brewing Company has built a CO2 recovery system to capture the gas that's created during fermentation and recycle it back into operations.\" width=\"1920\" height=\"1235\" class=\"size-full wp-image-97336\">\u003cfigcaption class=\"wp-caption-text\">At its facility in Chico, Calif., Sierra Nevada Brewing Company has built a CO2 recovery system to capture the gas that's created during fermentation and recycle it back into operations. \u003ccite>(Courtesy of Sierra Nevada Brewing Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The enduring drought has certainly highlighted the critical need for adaptation, says Cheri Chastain, sustainability manager at the Sierra Nevada Brewing Company, headquartered in Chico, Calif. She's in charge of improving efficiency in every department at a brewery that sells about 1 million barrels of beer a year.\u003c/p>\n\u003cp>\"We've been trying to be good stewards and all of the low-hanging fruit has been picked – things like automating more systems, which reduces the risk of human error and waste, and making sure all of the brew house hoses have highly-controllable nozzles and flow meters so we can identify leaks,\" she says.\u003c/p>\n\u003cp>They've also built a CO2 recovery system to capture the gas that's created during fermentation and recycle it back into operations. \"This not only prevents CO2 from fermentation from immediately entering the atmosphere, but eliminates almost all of the need to purchase CO2 which eliminates a great deal of trucks from the road,\" she says.\u003c/p>\n\u003cp>Chastain is also helping raise awareness outside the walls of her own brewery as the co-chair of the national \u003ca href=\"https://www.brewersassociation.org/industry-updates/brewers-association-sustainability-subcommittee-adds-two-members/\">Brewers Association's sustainability subcommittee\u003c/a>, which meets monthly to strategize about solutions.\u003c/p>\n\u003cp>Jarrett Diamond of the non-profit \u003ca href=\"http://greenbreweryproject.org/\">Green Brewery Project\u003c/a> says it's essential for an industry that depends so much on natural resources to get serious about sustainability. His consulting venture focuses on helping craft brewers be more efficient through better facility design, water management and converting to renewable energy sources. Diamond says beer makers both mammoth and micro are taking heed of signs signaling a need for change.\u003c/p>\n\u003cfigure id=\"attachment_97337\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5.jpg\" alt=\"Part of the solar array that covers much Sierra Nevada's brewery in Chico, Calif. The more than 10,500 panels that span the equivalent of 3.5 football fields supply about 20 percent of the brewery's electricity.\" width=\"1400\" height=\"917\" class=\"size-full wp-image-97337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-960x629.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Part of the solar array that covers much Sierra Nevada's brewery in Chico, Calif. The more than 10,500 panels that span the equivalent of 3.5 football fields supply about 20 percent of the brewery's electricity. \u003ccite>(Courtesy of Sierra Nevada Brewing Co)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One example he points to is SAB Miller (South African Brewers), the multinational company based in London that's responsible for brands including Grolsch, Miller Genuine Draft, Pilsner Urquell and Peroni. For its African beer Eagle, SAB Miller is experimenting with the indigenous and plentiful cassava root as a more sustainable, local and less expensive replacement for barley malt, which doesn't grow well in tropical climates.\u003c/p>\n\u003cp>According to Ceres, an environmental sustainability group that's working with the beer industry, warmer temperatures and extreme weather events are also hurting hops, which are cultivated mainly in the Pacific Northwest. \"Rising demand and lower yields have driven the price of hops up by more than 250 percent in the past decade,\" Ceres \u003ca href=\"http://www.ceres.org/press/press-releases/beer-companies-join-call-for-action-on-climate-change\">notes\u003c/a>.\u003c/p>\n\u003cp>In March, the group announced that 24 breweries had signed its \u003ca href=\"http://www.climatedeclaration.us/brewery\" target=\"_blank\">Brewery Climate Declaration\u003c/a>, aimed at calling attention \"to the specific risks and opportunities, of climate change on the $246 billion industry.\"\u003c/p>\n\u003cp>As for the hops, Diamond says some small farmers are stepping up to help breweries by growing hops so that they don't have to rely solely on the large hop producers in the Pacific Northwest hurt by their shifting climate.\u003c/p>\n\u003cp>Then there's \u003ca href=\"http://kbbrewing.com/pages/blog/blog_2.html\">Klamath Basin Brewing Company\u003c/a> in Oregon. Diamond says staff there are taking advantage of geothermal energy sources that are abundant in the northwest, and it's the only U.S. brewery using geothermal directly to produce beer.\u003c/p>\n\u003cp>Diamond also sings the praises of the Alaskan Brewing Company where brewers have begun turning a waste product — their spent grain — as an energy source. Rather than burn fossil fuels by shipping the byproduct to other states, the staff there built the world's first grain-burning furnace that reportedly cut fuel oil consumption by up to 70 percent.\u003c/p>\n\u003cp>Diamond says these types of forward-thinking adaptations will serve those breweries well in the in an uncertain future. And he sees a \"business climate change\" on the horizon that he believes will cause the growing craft beer market bubble to burst. The sustainability expert predicts only the greenest breweries will survive.\u003c/p>\n\u003cp>\"It's my theory that the breweries that are best equipped and have adapted to using fewer resources, less electric, natural gas, less water are going to be the ones that can sustain themselves through the coming sea change in the brewing industry,\" he says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Andrea Shea is arts and culture reporter for WBUR in Boston and was a professional brewer for two years in the 1990s.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you hear the words \"green brewery,\" you might picture gleaming solar panels or aerodynamic wind turbines. But the most valuable piece of technology at the $24 million dollar \u003ca href=\"https://smuttynose.com/brewery/sustainability/\">LEED-Gold-certified headquarters\u003c/a> of Smuttynose Brewing Co. on the seacoast of New Hampshire isn't quite as sexy.\u003c/p>\n\u003cp>\"The place you have to start is the building envelope,\" says Smuttynose founder \u003ca href=\"https://smuttynose.com/about-us/our-people/\">Peter Egelston\u003c/a>.\u003c/p>\n\u003cp>That's the name for the interface between a building's interior and the outside world. It's basically the structural shell that's made up of exterior walls, windows, doors, the roof and foundation. Heating, ventilation and electrical work more efficiently in a tight building envelope, which keeps the interior temperature consistently cool or warm, prevents energy loss and ultimately saves money.\u003c/p>\n\u003cp>Homeowners understand all too well the payoff that comes with battening down the proverbial hatches, but the beer industry veteran says his team's motivation to tighten up was both an economic and a strategic response to Smuttynose's location.\u003c/p>\n\u003cp>New England has been battling some of the most brutal winters on record, forcing Egelston to reckon with the shifting power of Mother Nature. And he's not alone. Breweries around the country (and beyond) are grappling with their own climate and weather woes, and many are coming up with creative ways to adjust to their changing environments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Being sustainable these days isn't only about reducing our carbon footprint or saving resources and money,\" Egelston says. \"It also means adapting to weather-related incidents — heat waves, freakishly snowy winters, heavy rains and drought. Sounds pretty grim when you rattle them off – but it's a new reality.\"\u003c/p>\n\u003cp>This new reality is hitting home in parts of California. Brewers there \u003ca href=\"http://www.npr.org/sections/thesalt/2014/02/19/279627234/california-brewers-fear-drought-could-leave-bad-taste-in-your-beer\">are reeling\u003c/a> in the face of a relentless drought, now in its fourth year. The lack of precipitation has cast a dark shadow on their growing industry because water is one of the four main ingredients in beer – along with barley, hops and yeast. Water is also essential to keeping brew house equipment clean and sanitized.\u003c/p>\n\u003cp>Some companies have even had to cut back on production \u003ca href=\"http://bearrepublic.com/bear-republic-brewing-co-made-decision-pull-state-massachusetts/\">due to limited water availability\u003c/a> from the drought. Bear Republic Brewing Company on the depleted Russian River in Sonoma County tells The Salt it has had to pull out of distributing to 27 retail markets across the U.S.\u003c/p>\n\u003cfigure id=\"attachment_97336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/brewery_exterior_night_hires_custom-9b125e6ea27d6a4e3ec14ec82016893b83fde20b-e1435174986102.jpg\" alt=\"At its facility in Chico, Calif., Sierra Nevada Brewing Company has built a CO2 recovery system to capture the gas that's created during fermentation and recycle it back into operations.\" width=\"1920\" height=\"1235\" class=\"size-full wp-image-97336\">\u003cfigcaption class=\"wp-caption-text\">At its facility in Chico, Calif., Sierra Nevada Brewing Company has built a CO2 recovery system to capture the gas that's created during fermentation and recycle it back into operations. \u003ccite>(Courtesy of Sierra Nevada Brewing Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The enduring drought has certainly highlighted the critical need for adaptation, says Cheri Chastain, sustainability manager at the Sierra Nevada Brewing Company, headquartered in Chico, Calif. She's in charge of improving efficiency in every department at a brewery that sells about 1 million barrels of beer a year.\u003c/p>\n\u003cp>\"We've been trying to be good stewards and all of the low-hanging fruit has been picked – things like automating more systems, which reduces the risk of human error and waste, and making sure all of the brew house hoses have highly-controllable nozzles and flow meters so we can identify leaks,\" she says.\u003c/p>\n\u003cp>They've also built a CO2 recovery system to capture the gas that's created during fermentation and recycle it back into operations. \"This not only prevents CO2 from fermentation from immediately entering the atmosphere, but eliminates almost all of the need to purchase CO2 which eliminates a great deal of trucks from the road,\" she says.\u003c/p>\n\u003cp>Chastain is also helping raise awareness outside the walls of her own brewery as the co-chair of the national \u003ca href=\"https://www.brewersassociation.org/industry-updates/brewers-association-sustainability-subcommittee-adds-two-members/\">Brewers Association's sustainability subcommittee\u003c/a>, which meets monthly to strategize about solutions.\u003c/p>\n\u003cp>Jarrett Diamond of the non-profit \u003ca href=\"http://greenbreweryproject.org/\">Green Brewery Project\u003c/a> says it's essential for an industry that depends so much on natural resources to get serious about sustainability. His consulting venture focuses on helping craft brewers be more efficient through better facility design, water management and converting to renewable energy sources. Diamond says beer makers both mammoth and micro are taking heed of signs signaling a need for change.\u003c/p>\n\u003cfigure id=\"attachment_97337\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5.jpg\" alt=\"Part of the solar array that covers much Sierra Nevada's brewery in Chico, Calif. The more than 10,500 panels that span the equivalent of 3.5 football fields supply about 20 percent of the brewery's electricity.\" width=\"1400\" height=\"917\" class=\"size-full wp-image-97337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/sierranevadasolar_custom-9ffc65a447c8322cc88a535cb27adfb99defc3b5-960x629.jpg 960w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Part of the solar array that covers much Sierra Nevada's brewery in Chico, Calif. The more than 10,500 panels that span the equivalent of 3.5 football fields supply about 20 percent of the brewery's electricity. \u003ccite>(Courtesy of Sierra Nevada Brewing Co)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One example he points to is SAB Miller (South African Brewers), the multinational company based in London that's responsible for brands including Grolsch, Miller Genuine Draft, Pilsner Urquell and Peroni. For its African beer Eagle, SAB Miller is experimenting with the indigenous and plentiful cassava root as a more sustainable, local and less expensive replacement for barley malt, which doesn't grow well in tropical climates.\u003c/p>\n\u003cp>According to Ceres, an environmental sustainability group that's working with the beer industry, warmer temperatures and extreme weather events are also hurting hops, which are cultivated mainly in the Pacific Northwest. \"Rising demand and lower yields have driven the price of hops up by more than 250 percent in the past decade,\" Ceres \u003ca href=\"http://www.ceres.org/press/press-releases/beer-companies-join-call-for-action-on-climate-change\">notes\u003c/a>.\u003c/p>\n\u003cp>In March, the group announced that 24 breweries had signed its \u003ca href=\"http://www.climatedeclaration.us/brewery\" target=\"_blank\">Brewery Climate Declaration\u003c/a>, aimed at calling attention \"to the specific risks and opportunities, of climate change on the $246 billion industry.\"\u003c/p>\n\u003cp>As for the hops, Diamond says some small farmers are stepping up to help breweries by growing hops so that they don't have to rely solely on the large hop producers in the Pacific Northwest hurt by their shifting climate.\u003c/p>\n\u003cp>Then there's \u003ca href=\"http://kbbrewing.com/pages/blog/blog_2.html\">Klamath Basin Brewing Company\u003c/a> in Oregon. Diamond says staff there are taking advantage of geothermal energy sources that are abundant in the northwest, and it's the only U.S. brewery using geothermal directly to produce beer.\u003c/p>\n\u003cp>Diamond also sings the praises of the Alaskan Brewing Company where brewers have begun turning a waste product — their spent grain — as an energy source. Rather than burn fossil fuels by shipping the byproduct to other states, the staff there built the world's first grain-burning furnace that reportedly cut fuel oil consumption by up to 70 percent.\u003c/p>\n\u003cp>Diamond says these types of forward-thinking adaptations will serve those breweries well in the in an uncertain future. And he sees a \"business climate change\" on the horizon that he believes will cause the growing craft beer market bubble to burst. The sustainability expert predicts only the greenest breweries will survive.\u003c/p>\n\u003cp>\"It's my theory that the breweries that are best equipped and have adapted to using fewer resources, less electric, natural gas, less water are going to be the ones that can sustain themselves through the coming sea change in the brewing industry,\" he says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Andrea Shea is arts and culture reporter for WBUR in Boston and was a professional brewer for two years in the 1990s.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Genetically Modified Salmon: Coming To A River Near You?",
"title": "Genetically Modified Salmon: Coming To A River Near You?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While the debate over whether to label foods containing GMO ingredients plays out across the country, another engineered food has long been waiting to hit grocery stores: genetically modified salmon.\u003c/p>\n\u003cp>Produced by Massachusetts-based biotech firm \u003ca href=\"http://aquabounty.com/\">AquaBounty Technologies\u003c/a>, the fish is an Atlantic salmon engineered to grow twice as fast as its conventional, farm-raised counterpart. But AquaBounty's fish has been languishing in the regulatory process: The company has been trying to get the U.S. Food and Drug Administration to approve its salmon for sale for nearly 20 years.\u003c/p>\n\u003cp>One concern \u003ca href=\"http://www.npr.org/sections/thesalt/2011/12/12/143588609/safety-concerns-linger-around-genetically-modified-salmon\">repeatedly raised\u003c/a> by critics who don't want the FDA to give the transgenic fish the green light: What would happen if these fish got out of the land-based facilities where they're grown and escaped into the wild? Would genetically modified salmon push out their wild counterparts or permanently alter habitat? In a \u003ca href=\"http://bioscience.oxfordjournals.org/content/early/2015/06/05/biosci.biv068\">review paper\u003c/a> published this month in the journal \u003cem>BioScience\u003c/em>, scientists tackle that very question.\u003c/p>\n\u003cp>\u003ca href=\"http://www.meds-sdmm.dfo-mpo.gc.ca/sdb-bds/profile-profil.do?id=7&lang=eng\">Robert H. Devlin\u003c/a>, a scientist at Fisheries and Oceans Canada, led a team that reviewed more than 80 studies analyzing growth, behavior and other trait differences between genetically modified and unaltered fish. The scientists used this to predict what might happen if fish with modified traits were unleashed in nature.\u003c/p>\n\u003cp>Genetically modified salmon contain the growth hormone gene from one fish, combined with the promoter of an antifreeze gene from another. This combination both increases and speeds up growth, so the salmon reach a larger size faster.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Altering a fish's genes also changes other traits, the review found. Genetically modified salmon eat more food, spend more time near the surface of the water, and don't tend to associate in groups. They develop at a dramatically faster rate, and their immune function is reduced.\u003c/p>\n\u003cp>But would these altered traits help genetically modified salmon outcompete wild salmon, while at the same time making them less likely to thrive in nature? It's unclear, says\u003cstrong> \u003c/strong>\u003ca href=\"https://sites.google.com/site/fredsundstrom/\">Fredrik Sundström\u003c/a>, one of the study authors and an ecologist at Uppsala University in Sweden. He stresses that we can't assume genetically modified fish would perish quickly in nature, just because they didn't evolve there.\u003c/p>\n\u003cp>It's analogous, he says, to invasive species. \"Invasive species also didn't evolve in the environment where they are now invading, and they still are able to survive and flourish. We could argue along the same lines with the [genetically modified] fish.\"\u003c/p>\n\u003cp>Despite obvious differences between genetically engineered and wild salmon, predicting what could happen in a real escape is challenging. According to Sundström, \"it's very difficult to predict any ecological consequences before these fish are actually in nature, when it's kind of too late to do anything about it.\"\u003c/p>\n\u003cp>But how likely is an escape, really?\u003c/p>\n\u003cp>\"Virtually impossible,\" says Dave Conley, director of corporate communications for AquaBounty. \"We have in essence mitigated all the possible risk scenarios by combining biological and physical methods to reduce those risks to essentially zero,\" he tells The Salt via email.\u003c/p>\n\u003cp>AquaBounty grows its salmon in tanks on land, rather than in open-ocean tanks. According to the FDA's \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm280853.htm\">environmental assessment\u003c/a> of AquaBounty's fish,\u003cstrong> \u003c/strong>an additional combination of screens, filters and netting block access to drains and pipes that might provide means of escape.\u003c/p>\n\u003cp>What's more, AquaBounty says its salmon will be all-female and sterile, so if they do escape, they will fail to reproduce.\u003c/p>\n\u003cp>But critics remain unswayed by such assurances. Environmentalists \u003ca href=\"http://www.outsideonline.com/1900276/genetically-engineered-salmon-could-soon-run-wild\">question\u003c/a> just how dependable the company's containment methods are.\u003c/p>\n\u003cp>As Dana Perls of the environmental group \u003ca href=\"http://www.foe.org/\">Friends of the Earth\u003c/a> points out, \"Land-based doesn't mean not near a river.\" A fish egg production facility on Prince Edward Island is located next to an estuary, while another facility in Panama, where the fish are allowed to mature, is close to a river, according to the FDA documents. She calls escapes \"an unavoidable consequence\" of fish farming.\u003c/p>\n\u003cp>There are also questions about the process used to render the fish sterile. It carries a very small rate of failure, but if a large number of fish escaped at once, a few fertile fish could introduce the transgenes into the wild population.\u003c/p>\n\u003cp>Sundström attests that the risk of escape is, for the most part, in the future. \"We are expecting very little risk at the moment, because there are very few facilities that actually hold these fish. I think what's a worry to some people is if it becomes commercialized and you find these kind of fish in millions of hatcheries around the world.\"\u003c/p>\n\u003cp>If that were to happen, he says, the concern is that growers might become lax about containment methods, and then it would just be a matter of time before a fish — or a few — got out.\u003c/p>\n\u003cp>Sundström says scientists can't predict with absolute certainty what would happen in the event of an escape. The real world is just too complicated. \"You have to accept a certain amount of risk,\" he says.\u003c/p>\n\u003cp>And how much risk is too much? \"It's not my thing to answer.\" He says that's for regulators to decide. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Scientists are trying to predict what might happen if genetically modified salmon escaped growth facilities. It's a scenario often raised by critics who don't want the FDA to approve sale of the fish.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While the debate over whether to label foods containing GMO ingredients plays out across the country, another engineered food has long been waiting to hit grocery stores: genetically modified salmon.\u003c/p>\n\u003cp>Produced by Massachusetts-based biotech firm \u003ca href=\"http://aquabounty.com/\">AquaBounty Technologies\u003c/a>, the fish is an Atlantic salmon engineered to grow twice as fast as its conventional, farm-raised counterpart. But AquaBounty's fish has been languishing in the regulatory process: The company has been trying to get the U.S. Food and Drug Administration to approve its salmon for sale for nearly 20 years.\u003c/p>\n\u003cp>One concern \u003ca href=\"http://www.npr.org/sections/thesalt/2011/12/12/143588609/safety-concerns-linger-around-genetically-modified-salmon\">repeatedly raised\u003c/a> by critics who don't want the FDA to give the transgenic fish the green light: What would happen if these fish got out of the land-based facilities where they're grown and escaped into the wild? Would genetically modified salmon push out their wild counterparts or permanently alter habitat? In a \u003ca href=\"http://bioscience.oxfordjournals.org/content/early/2015/06/05/biosci.biv068\">review paper\u003c/a> published this month in the journal \u003cem>BioScience\u003c/em>, scientists tackle that very question.\u003c/p>\n\u003cp>\u003ca href=\"http://www.meds-sdmm.dfo-mpo.gc.ca/sdb-bds/profile-profil.do?id=7&lang=eng\">Robert H. Devlin\u003c/a>, a scientist at Fisheries and Oceans Canada, led a team that reviewed more than 80 studies analyzing growth, behavior and other trait differences between genetically modified and unaltered fish. The scientists used this to predict what might happen if fish with modified traits were unleashed in nature.\u003c/p>\n\u003cp>Genetically modified salmon contain the growth hormone gene from one fish, combined with the promoter of an antifreeze gene from another. This combination both increases and speeds up growth, so the salmon reach a larger size faster.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Altering a fish's genes also changes other traits, the review found. Genetically modified salmon eat more food, spend more time near the surface of the water, and don't tend to associate in groups. They develop at a dramatically faster rate, and their immune function is reduced.\u003c/p>\n\u003cp>But would these altered traits help genetically modified salmon outcompete wild salmon, while at the same time making them less likely to thrive in nature? It's unclear, says\u003cstrong> \u003c/strong>\u003ca href=\"https://sites.google.com/site/fredsundstrom/\">Fredrik Sundström\u003c/a>, one of the study authors and an ecologist at Uppsala University in Sweden. He stresses that we can't assume genetically modified fish would perish quickly in nature, just because they didn't evolve there.\u003c/p>\n\u003cp>It's analogous, he says, to invasive species. \"Invasive species also didn't evolve in the environment where they are now invading, and they still are able to survive and flourish. We could argue along the same lines with the [genetically modified] fish.\"\u003c/p>\n\u003cp>Despite obvious differences between genetically engineered and wild salmon, predicting what could happen in a real escape is challenging. According to Sundström, \"it's very difficult to predict any ecological consequences before these fish are actually in nature, when it's kind of too late to do anything about it.\"\u003c/p>\n\u003cp>But how likely is an escape, really?\u003c/p>\n\u003cp>\"Virtually impossible,\" says Dave Conley, director of corporate communications for AquaBounty. \"We have in essence mitigated all the possible risk scenarios by combining biological and physical methods to reduce those risks to essentially zero,\" he tells The Salt via email.\u003c/p>\n\u003cp>AquaBounty grows its salmon in tanks on land, rather than in open-ocean tanks. According to the FDA's \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm280853.htm\">environmental assessment\u003c/a> of AquaBounty's fish,\u003cstrong> \u003c/strong>an additional combination of screens, filters and netting block access to drains and pipes that might provide means of escape.\u003c/p>\n\u003cp>What's more, AquaBounty says its salmon will be all-female and sterile, so if they do escape, they will fail to reproduce.\u003c/p>\n\u003cp>But critics remain unswayed by such assurances. Environmentalists \u003ca href=\"http://www.outsideonline.com/1900276/genetically-engineered-salmon-could-soon-run-wild\">question\u003c/a> just how dependable the company's containment methods are.\u003c/p>\n\u003cp>As Dana Perls of the environmental group \u003ca href=\"http://www.foe.org/\">Friends of the Earth\u003c/a> points out, \"Land-based doesn't mean not near a river.\" A fish egg production facility on Prince Edward Island is located next to an estuary, while another facility in Panama, where the fish are allowed to mature, is close to a river, according to the FDA documents. She calls escapes \"an unavoidable consequence\" of fish farming.\u003c/p>\n\u003cp>There are also questions about the process used to render the fish sterile. It carries a very small rate of failure, but if a large number of fish escaped at once, a few fertile fish could introduce the transgenes into the wild population.\u003c/p>\n\u003cp>Sundström attests that the risk of escape is, for the most part, in the future. \"We are expecting very little risk at the moment, because there are very few facilities that actually hold these fish. I think what's a worry to some people is if it becomes commercialized and you find these kind of fish in millions of hatcheries around the world.\"\u003c/p>\n\u003cp>If that were to happen, he says, the concern is that growers might become lax about containment methods, and then it would just be a matter of time before a fish — or a few — got out.\u003c/p>\n\u003cp>Sundström says scientists can't predict with absolute certainty what would happen in the event of an escape. The real world is just too complicated. \"You have to accept a certain amount of risk,\" he says.\u003c/p>\n\u003cp>And how much risk is too much? \"It's not my thing to answer.\" He says that's for regulators to decide. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Breakfast: The Secret Life of Granola and Almond Milk",
"title": "DIY Breakfast: The Secret Life of Granola and Almond Milk",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sitting at my table this morning, I dip my spoon into a bowl and scoop up a marriage of homemade granola and almond milk. Island-clusters of oats, nuts and seeds float lovingly in a creamy white ocean. While these two breakfast foods may have just met, they each have long histories that I am hungry to explore.\u003c/p>\n\u003ch3>Almond Milk’s Religious Upbringing\u003c/h3>\n\u003cp>While \u003ca href=\"https://en.wikipedia.org/wiki/Almond_milk\" target=\"_blank\">almond milk\u003c/a> has appeared only recently on market shelves in its distinctive boxy tetra packs it actually dates back to the Middle Ages. It was valued for its accessibility (no cow needed) and longer shelf life compared to dairy milk. This vegan beverage makes an appearance in many Turkish and Indian dishes. It comes in handy for cultures where, during certain religious observances, animal products are forbidden. For example, in the Middle Ages, almond milk was commonly consumed during Lent.\u003c/p>\n\u003cp>Nut milk is so simple to make at home and is healthier than store bought options with all of their sneaky questionable additives, such as, \u003ca href=\"http://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\" target=\"_blank\">carrageenan\u003c/a>. I make it at home every week and use the leftover nut pulp to make granola thereby introducing these long lost lovers in a final embrace. To make DIY nut milk, check out Kate Williams' \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\">Homemade Nut Milks\u003c/a> article.\u003c/p>\n\u003cfigure id=\"attachment_97201\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola2-1920.jpg\" alt=\"The Perfect Couple: Granola and Almond Milk\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perfect Couple: Granola and Almond Milk \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Granola By Any Other Name...\u003c/h3>\n\u003cp>The other partner in my breakfast marriage, granola, has a shorter, but more \u003ca href=\"https://en.wikipedia.org/?title=Granola\" target=\"_blank\">dramatic history\u003c/a>. Before granola there was “granula.” In 1861, Dr. James C. Jackson, a devout Christian Abolitionist, invented granula. This cold breakfast cereal was made of graham flour formed into sheets, baked, broken up and baked again. The resulting graham nuggets were so hard that they had to be soaked in milk to be edible. Dr. Jackson was the director of a “sanitorium,” a forerunner of modern day health spas. He combined his Christian faith with his passion for health in his granula, which he claimed would prepare consumers for the Second Coming (and even accelerate its arrival).\u003c/p>\n\u003cp>Then in 1898, Dr. John Harvey Kellogg created a similar breakfast food of whole grains, which were also baked and broken up into small pieces. He called his cereal granula too. Dr. Jackson threatened to sue Dr. Kellogg for stealing the brand name of his breakfast food, so Dr. Kellogg changed his name slightly to “granola.” Not long, afterwards Dr. Kellogg and his marketing-savvy brother created Kellogg’s Corn Flakes, whose success overshadowed its older sibling, granola.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It wasn’t until the 1960’s that granola resurfaced and became popular with the increasing demand for “health foods” in the hippie era. Granola snuck into mainstream culture and was considered to be better for you than the sugar sweetened flakes, pops, and crisps marketed to children. It wasn’t until 1994 when manufacturers were required to label their food packages that label-reading consumers realized the falsity of granola’s claims to health.\u003c/p>\n\u003ch3>Why Isn’t Most Granola Healthy?\u003c/h3>\n\u003cp>When I started investigating store bought granola, I was shocked to discover what really lurked in those colorful boxes. Most brand name granolas are packed with sugar often masquerading by other names such as, evaporated cane juice, brown rice syrup or oat syrup. Different granola brands also use a variety of oils and I for one want to avoid hydrogenated and palm oils with their high levels of saturated fat. I found that granola can also be packed with fillers such as, soy protein isolate and inulin. While granolas often contain nuts and seeds, which provide good omega-3s, the flip side is that their calories can add up fast. When I decided to find a healthier version of granola I started buying from small companies, but found these took a big bite out of my grocery budget.\u003c/p>\n\u003cp>So, I decided to save my money and all that time label reading by making my own healthy granola and nut milk!\u003c/p>\n\u003cfigure id=\"attachment_97202\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola3-1920.jpg\" alt=\"Nutty Granola recipe ingredients\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nutty Granola recipe ingredients \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Nutty Granola Recipe\u003c/h3>\n\u003cp>Recipe adapted from \u003ca href=\"http://ohsheglows.com/\" target=\"_blank\">Oh She Glows Cookbook\u003c/a> by Angela Liddon \u003c/p>\n\u003cp>\u003cem>Makes 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 15 minutes \u003cstrong>Cook time:\u003c/strong> 38 to 45 minutes\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup of whole raw almonds or store-bought almond meal (I use the pulp from my nut milk)\u003c/li>\n\u003cli>½ cup of walnuts\u003c/li>\n\u003cli>¾ cup rolled oats (gluten-free if you want)\u003c/li>\n\u003cli>½ cup raw buckwheat groats\u003c/li>\n\u003cli>¾ cup of mixed dried fruit (such as, cherries, figs and raisins.)\u003c/li>\n\u003cli>½ cup raw pepita seeds\u003c/li>\n\u003cli>¼ cup raw sunflower seeds\u003c/li>\n\u003cli>1/3 cup shredded unsweetened coconut\u003c/li>\n\u003cli>2 teaspoons ground cinnamon\u003c/li>\n\u003cli>¼ teaspoon fine-grain sea salt\u003c/li>\n\u003cli>¼ cup pure maple syrup or other liquid sweetener like honey or agave (I like to use less than ¼ of a cup because I prefer my granola a little less sweet)\u003c/li>\n\u003cli>¼ cup coconut oil, melted\u003c/li>\n\u003cli>2 teaspoons pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 275 F. Line a large rimmed baking sheet with parchment paper.\u003c/li>\n\u003cli>Place almond meal in a large bowl. (If you are using nut milk pulp it first needs to be baked for 2-4 hours at 200 F to dry it out). And if you are making the almond meal yourself place 1 cup of almonds in a food processor and process for 30 seconds.\u003c/li>\n\u003cli>Chop the walnuts into small pieces and add them to the bowl with the almond meal.\u003c/li>\n\u003cli>Add the oats, buckwheat groats, sunflower seeds, pepita seeds, coconut, cinnamon and salt to the large mixing bowl and stir to combine.\u003c/li>\n\u003cfigure id=\"attachment_97203\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola4-1920.jpg\" alt=\"Mix It Up!\" width=\"1920\" height=\"1542\" class=\"size-full wp-image-97203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-400x321.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-800x643.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-1440x1157.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-1180x948.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-960x771.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix It Up! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>For a chewy dried fruit version combine the dried fruit to the mixing bowl. (I prefer to have a separate jar of dried fruit that I add right before I eat my granola. I don’t like to store unbaked dried fruit with the granola because it makes the granola soggy.)\u003c/li>\n\u003cli>Add the maple syrup, melted coconut oil, and vanilla to the bowl with the dry ingredients and stir until thoroughly combined.\u003c/li>\n\u003cfigure id=\"attachment_97204\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola5-1920.jpg\" alt=\"Add in maple syrup, vanilla and coconut oil\" width=\"1920\" height=\"1588\" class=\"size-full wp-image-97204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-400x331.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-800x662.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-1440x1191.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-1180x976.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-960x794.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add in maple syrup, vanilla and coconut oil \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>With a spatula, spread the granola into a ½ inch layer on the prepared baking sheet and gently press it down to compact it slightly. Bake for 20 min and then rotate the pan and bake for another 18-25 min, or until the granola is lightly golden on the bottom and firm to the touch.\u003c/li>\n\u003cfigure id=\"attachment_97205\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola6-1920.jpg\" alt=\"Smush It and Bake It!\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smush It and Bake It! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cool the granola for at least an 1 hour before breaking it apart.\u003c/li>\n\u003cfigure id=\"attachment_97206\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola7-1920.jpg\" alt=\"Break It Up!\" width=\"1920\" height=\"1297\" class=\"size-full wp-image-97206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-1440x973.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-1180x797.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-960x649.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Break It Up! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Store the granola in a glass jar in the fridge for 2-3 weeks.\u003c/li>\n\u003cfigure id=\"attachment_97207\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola8-1920.jpg\" alt=\"Enjoy!\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Nut Milk and Granola Workshop July 11, 2015:\u003c/strong> I will be teaching a fun, hands-on nut milk and granola workshop in San Francisco offered through \u003ca href=\"http://www.learnfromneighbor.com/cooking-class/sf-homemade-nut-milk-and-granola-workshop\" target=\"_blank\">Learn from Neighbor Classes\u003c/a>.\u003c/p>\n\u003cul>\n\u003ch3>Resources:\u003c/h3>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/wiki/Almond_milk\" target=\"_blank\">Almond milk\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/?title=Granola\" target=\"_blank\">Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodreference.com/html/artgranola.html\" target=\"_blank\">Granola Origins and History\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thenibble.com/reviews/main/cereals/granola-girl-cereal.asp\" target=\"_blank\">The History Of Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wellandgood.com/2013/04/30/is-granola-good-for-you/\" target=\"_blank\">Is granola good for you?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\" target=\"_blank\">Carrageenan: How a \"Natural\" Food Additive is Making Us Sick\u003c/a>\u003c/li>\n\u003cp>https://www.youtube.com/watch?v=CkuWZ6VoAts\n\u003c/p>\u003c/ul>\n\n",
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"excerpt": "Breakfast partners almond milk and granola are easy to make yourself, don't include preservatives like many store-bought brands, and tend to taste much better when they are freshly homemade. Get recipes to make your own.",
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"description": "Breakfast partners almond milk and granola are easy to make yourself, don't include preservatives like many store-bought brands, and tend to taste much better when they are freshly homemade. Get recipes to make your own.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sitting at my table this morning, I dip my spoon into a bowl and scoop up a marriage of homemade granola and almond milk. Island-clusters of oats, nuts and seeds float lovingly in a creamy white ocean. While these two breakfast foods may have just met, they each have long histories that I am hungry to explore.\u003c/p>\n\u003ch3>Almond Milk’s Religious Upbringing\u003c/h3>\n\u003cp>While \u003ca href=\"https://en.wikipedia.org/wiki/Almond_milk\" target=\"_blank\">almond milk\u003c/a> has appeared only recently on market shelves in its distinctive boxy tetra packs it actually dates back to the Middle Ages. It was valued for its accessibility (no cow needed) and longer shelf life compared to dairy milk. This vegan beverage makes an appearance in many Turkish and Indian dishes. It comes in handy for cultures where, during certain religious observances, animal products are forbidden. For example, in the Middle Ages, almond milk was commonly consumed during Lent.\u003c/p>\n\u003cp>Nut milk is so simple to make at home and is healthier than store bought options with all of their sneaky questionable additives, such as, \u003ca href=\"http://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\" target=\"_blank\">carrageenan\u003c/a>. I make it at home every week and use the leftover nut pulp to make granola thereby introducing these long lost lovers in a final embrace. To make DIY nut milk, check out Kate Williams' \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\">Homemade Nut Milks\u003c/a> article.\u003c/p>\n\u003cfigure id=\"attachment_97201\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola2-1920.jpg\" alt=\"The Perfect Couple: Granola and Almond Milk\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola2-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perfect Couple: Granola and Almond Milk \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Granola By Any Other Name...\u003c/h3>\n\u003cp>The other partner in my breakfast marriage, granola, has a shorter, but more \u003ca href=\"https://en.wikipedia.org/?title=Granola\" target=\"_blank\">dramatic history\u003c/a>. Before granola there was “granula.” In 1861, Dr. James C. Jackson, a devout Christian Abolitionist, invented granula. This cold breakfast cereal was made of graham flour formed into sheets, baked, broken up and baked again. The resulting graham nuggets were so hard that they had to be soaked in milk to be edible. Dr. Jackson was the director of a “sanitorium,” a forerunner of modern day health spas. He combined his Christian faith with his passion for health in his granula, which he claimed would prepare consumers for the Second Coming (and even accelerate its arrival).\u003c/p>\n\u003cp>Then in 1898, Dr. John Harvey Kellogg created a similar breakfast food of whole grains, which were also baked and broken up into small pieces. He called his cereal granula too. Dr. Jackson threatened to sue Dr. Kellogg for stealing the brand name of his breakfast food, so Dr. Kellogg changed his name slightly to “granola.” Not long, afterwards Dr. Kellogg and his marketing-savvy brother created Kellogg’s Corn Flakes, whose success overshadowed its older sibling, granola.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It wasn’t until the 1960’s that granola resurfaced and became popular with the increasing demand for “health foods” in the hippie era. Granola snuck into mainstream culture and was considered to be better for you than the sugar sweetened flakes, pops, and crisps marketed to children. It wasn’t until 1994 when manufacturers were required to label their food packages that label-reading consumers realized the falsity of granola’s claims to health.\u003c/p>\n\u003ch3>Why Isn’t Most Granola Healthy?\u003c/h3>\n\u003cp>When I started investigating store bought granola, I was shocked to discover what really lurked in those colorful boxes. Most brand name granolas are packed with sugar often masquerading by other names such as, evaporated cane juice, brown rice syrup or oat syrup. Different granola brands also use a variety of oils and I for one want to avoid hydrogenated and palm oils with their high levels of saturated fat. I found that granola can also be packed with fillers such as, soy protein isolate and inulin. While granolas often contain nuts and seeds, which provide good omega-3s, the flip side is that their calories can add up fast. When I decided to find a healthier version of granola I started buying from small companies, but found these took a big bite out of my grocery budget.\u003c/p>\n\u003cp>So, I decided to save my money and all that time label reading by making my own healthy granola and nut milk!\u003c/p>\n\u003cfigure id=\"attachment_97202\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola3-1920.jpg\" alt=\"Nutty Granola recipe ingredients\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola3-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nutty Granola recipe ingredients \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Nutty Granola Recipe\u003c/h3>\n\u003cp>Recipe adapted from \u003ca href=\"http://ohsheglows.com/\" target=\"_blank\">Oh She Glows Cookbook\u003c/a> by Angela Liddon \u003c/p>\n\u003cp>\u003cem>Makes 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 15 minutes \u003cstrong>Cook time:\u003c/strong> 38 to 45 minutes\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup of whole raw almonds or store-bought almond meal (I use the pulp from my nut milk)\u003c/li>\n\u003cli>½ cup of walnuts\u003c/li>\n\u003cli>¾ cup rolled oats (gluten-free if you want)\u003c/li>\n\u003cli>½ cup raw buckwheat groats\u003c/li>\n\u003cli>¾ cup of mixed dried fruit (such as, cherries, figs and raisins.)\u003c/li>\n\u003cli>½ cup raw pepita seeds\u003c/li>\n\u003cli>¼ cup raw sunflower seeds\u003c/li>\n\u003cli>1/3 cup shredded unsweetened coconut\u003c/li>\n\u003cli>2 teaspoons ground cinnamon\u003c/li>\n\u003cli>¼ teaspoon fine-grain sea salt\u003c/li>\n\u003cli>¼ cup pure maple syrup or other liquid sweetener like honey or agave (I like to use less than ¼ of a cup because I prefer my granola a little less sweet)\u003c/li>\n\u003cli>¼ cup coconut oil, melted\u003c/li>\n\u003cli>2 teaspoons pure vanilla extract\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 275 F. Line a large rimmed baking sheet with parchment paper.\u003c/li>\n\u003cli>Place almond meal in a large bowl. (If you are using nut milk pulp it first needs to be baked for 2-4 hours at 200 F to dry it out). And if you are making the almond meal yourself place 1 cup of almonds in a food processor and process for 30 seconds.\u003c/li>\n\u003cli>Chop the walnuts into small pieces and add them to the bowl with the almond meal.\u003c/li>\n\u003cli>Add the oats, buckwheat groats, sunflower seeds, pepita seeds, coconut, cinnamon and salt to the large mixing bowl and stir to combine.\u003c/li>\n\u003cfigure id=\"attachment_97203\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola4-1920.jpg\" alt=\"Mix It Up!\" width=\"1920\" height=\"1542\" class=\"size-full wp-image-97203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-400x321.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-800x643.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-1440x1157.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-1180x948.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola4-1920-960x771.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix It Up! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>For a chewy dried fruit version combine the dried fruit to the mixing bowl. (I prefer to have a separate jar of dried fruit that I add right before I eat my granola. I don’t like to store unbaked dried fruit with the granola because it makes the granola soggy.)\u003c/li>\n\u003cli>Add the maple syrup, melted coconut oil, and vanilla to the bowl with the dry ingredients and stir until thoroughly combined.\u003c/li>\n\u003cfigure id=\"attachment_97204\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola5-1920.jpg\" alt=\"Add in maple syrup, vanilla and coconut oil\" width=\"1920\" height=\"1588\" class=\"size-full wp-image-97204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-400x331.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-800x662.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-1440x1191.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-1180x976.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola5-1920-960x794.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add in maple syrup, vanilla and coconut oil \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>With a spatula, spread the granola into a ½ inch layer on the prepared baking sheet and gently press it down to compact it slightly. Bake for 20 min and then rotate the pan and bake for another 18-25 min, or until the granola is lightly golden on the bottom and firm to the touch.\u003c/li>\n\u003cfigure id=\"attachment_97205\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola6-1920.jpg\" alt=\"Smush It and Bake It!\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola6-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smush It and Bake It! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cool the granola for at least an 1 hour before breaking it apart.\u003c/li>\n\u003cfigure id=\"attachment_97206\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola7-1920.jpg\" alt=\"Break It Up!\" width=\"1920\" height=\"1297\" class=\"size-full wp-image-97206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-400x270.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-800x540.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-1440x973.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-1180x797.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola7-1920-960x649.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Break It Up! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Store the granola in a glass jar in the fridge for 2-3 weeks.\u003c/li>\n\u003cfigure id=\"attachment_97207\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/granola8-1920.jpg\" alt=\"Enjoy!\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/granola8-1920-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy! \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Nut Milk and Granola Workshop July 11, 2015:\u003c/strong> I will be teaching a fun, hands-on nut milk and granola workshop in San Francisco offered through \u003ca href=\"http://www.learnfromneighbor.com/cooking-class/sf-homemade-nut-milk-and-granola-workshop\" target=\"_blank\">Learn from Neighbor Classes\u003c/a>.\u003c/p>\n\u003cul>\n\u003ch3>Resources:\u003c/h3>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/wiki/Almond_milk\" target=\"_blank\">Almond milk\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://en.wikipedia.org/?title=Granola\" target=\"_blank\">Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodreference.com/html/artgranola.html\" target=\"_blank\">Granola Origins and History\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thenibble.com/reviews/main/cereals/granola-girl-cereal.asp\" target=\"_blank\">The History Of Granola\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://wellandgood.com/2013/04/30/is-granola-good-for-you/\" target=\"_blank\">Is granola good for you?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cornucopia.org/wp-content/uploads/2013/02/Carrageenan-Report1.pdf\" target=\"_blank\">Carrageenan: How a \"Natural\" Food Additive is Making Us Sick\u003c/a>\u003c/li>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/CkuWZ6VoAts'\n title='//www.youtube.com/embed/CkuWZ6VoAts'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Local Food Is Still A Niche. Can It Grow Beyond That?",
"title": "Local Food Is Still A Niche. Can It Grow Beyond That?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_97252\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/pineplains_ny_20140917_geo-aebdee71890eaaa30a14a9ff675cbe746dcab694-e1435016654749.jpg\" alt=\"Pine Plains, N.Y. is an agricultural community about 100 miles from New York City, photographed here on Sept. 17, 2014. The U.C. Merced researchers estimate that New York City could potentially fulfill about 30 percent of its food needs with food grown within 100 miles of the city.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97252\">\u003cfigcaption class=\"wp-caption-text\">Pine Plains, N.Y. is an agricultural community about 100 miles from New York City, photographed here on Sept. 17, 2014. The U.C. Merced researchers estimate that New York City could potentially fulfill about 30 percent of its food needs with food grown within 100 miles of the city. \u003ccite>(Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Local food enthusiasts have been trying to make the case that buying food from farmers nearby supports local economies, boosts food security and is better for the environment.\u003c/p>\n\u003cp>But so far, \"local\" food still makes up a pretty small fraction of what Americans eat. And given that most agriculture in the U.S. is geared toward producing food crops — from corn to soybeans to almonds — for the global market, it doesn't seem likely that will change.\u003c/p>\n\u003cp>But according to a recent \u003ca href=\"http://www.ucmerced.edu/news/2015/most-americans-could-eat-locally-research-shows\">study\u003c/a> by researchers at the University of California, Merced, it's actually possible to grow a lot more food closer to our cities.\u003c/p>\n\u003cp>\"If you drew a 100-mile circle around each city in the U.S. and then you looked at the capacity of the existing farmland, you'd find that 90 percent of the people could be fed within those circles,\" says \u003ca href=\"http://faculty.ucmerced.edu/ecampbell3/\">Elliott Campbell\u003c/a>, an associate professor of environmental engineering at U.C. Merced who co-authored the study.\u003c/p>\n\u003cfigure id=\"attachment_97251\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-e1435016869542.jpg\" alt=\"Elk Grove, Calif., is a suburb of Sacramento, about 15 miles from the city center. This 14-square mile view of the city was photographed on Apr. 23, 2015.\" width=\"1920\" height=\"1212\" class=\"size-full wp-image-97251\">\u003cfigcaption class=\"wp-caption-text\">Elk Grove, Calif., is a suburb of Sacramento, about 15 miles from the city center. This 14-square mile view of the city was photographed on Apr. 23, 2015. \u003ccite>(Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over the last two years, Campbell has been exploring the idea of \"foodshed potential,\" or \"the fraction of total dietary needs that could be met if all existing croplands were repurposed for local food consumption,\" as he and his co-author Andrew Zumkehr write in the paper.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And while the potential was highest looking at a 100-mile radius around cities, they also found that most areas in the U.S. could supply 80 to 100 percent of their populations with fare grown or raised within 50 miles.\u003c/p>\n\u003cp>\"Very few farms in the U.S. are currently used for local food and instead are contributing to very long supply chains,\" Campbell tells The Salt. \"If we wanted to earmark some of our croplands for our local needs it would be absolutely no problem to be 100 percent self-sufficient [in many places].\"\u003c/p>\n\u003cp>For example, in rich farming regions like California's San Joaquin Valley, they estimate that the city of Fresno could feed all its residents year-round with local food. Other cities would have more trouble: Campbell and Zumkehr found that New York City could only provide 5 percent of its residents with completely local food within a 50-mile radius, but could get to nearly 30 percent within 100 miles.\u003c/p>\n\u003cp>So why isn't this already happening? Campbell says many farms are serving markets far beyond their local cities. Also, he says, much of the food people currently eat is processed and packaged — rather than locally grown fruits and vegetables.\u003c/p>\n\u003cfigure id=\"attachment_97253\" class=\"wp-caption alignnone\" style=\"max-width: 1564px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f.jpg\" alt=\"Auburn, Wash., is suburb of Seattle about 29 miles from the city center. This 6.3-square-mile view was photographed on May 18, 2015. The researchers say the city of Seattle could source 100 percent of its food from within a 100-mile radius.\" width=\"1564\" height=\"1172\" class=\"size-full wp-image-97253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f.jpg 1564w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-960x719.jpg 960w\" sizes=\"(max-width: 1564px) 100vw, 1564px\">\u003cfigcaption class=\"wp-caption-text\">Auburn, Wash., is suburb of Seattle about 29 miles from the city center. This 6.3-square-mile view was photographed on May 18, 2015. The researchers say the city of Seattle could source 100 percent of its food from within a 100-mile radius. \u003ccite>( Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yet shifting to a more local foodshed system — while challenging — could yield benefits in nutrition and health.\u003c/p>\n\u003cp>\"There's some evidence that these local food systems, farmers markets, can get people to consume more fruits and vegetables,\" Campbell says. \"It's a really tough thing to get people to shift their diets, and if there's some potential for local food to do that I think it's well worth further looking into.\"\u003c/p>\n\u003cp>Not everyone is buying Campbell's conclusions. \u003ca href=\"http://sanford.duke.edu/people/faculty/sexton-steven-e\">Steven Sexton\u003c/a> with the Sanford School of Public Policy at Duke University has long been a critic of local food — in this \u003ca href=\"http://freakonomics.com/2011/11/14/the-inefficiency-of-local-food/\">2011 Freakonomics post\u003c/a>, he wrote that the assumption that a \"relocalized\" food system would be better is wrong.\u003c/p>\n\u003cp>As for Campbell's study, Sexton is skeptical about the measurements.\u003c/p>\n\u003cp>\"They're estimating how many calories silage and hay can be produced within a given radius of the cities,\" Sexton says. \"That's fine if Americans are just consuming calories, but Americans consume food products.\"\u003c/p>\n\u003cp>Measuring tools aside, Sexton still doesn't think Campbell's theory is foolproof. First, American's aren't used to eating seasonally — we want strawberries in winter and oranges in summer — and are accustomed to huge variety year-round.\u003c/p>\n\u003cp>\"People who live in certain parts of the country could eat local and have a balanced diet, like California,\" Sexton says. \"What this means for a lot of other parts of the country like the Midwest and the Northeast for substantial portions of the year if they are going to be eating any vegetables they are going to be pickled canned or frozen.\"\u003c/p>\n\u003cp>Second, he says a switch to consuming only local food would increase prices.\u003c/p>\n\u003cp>\"This is not a way to encourage consumption of healthy foods, and it's likely going to occur at some higher cost,\" Sexton says.\u003c/p>\n\u003cp>But even still Campbell says by creating models and maps his main purpose is to show how much potential there is to still eat local in America.\u003c/p>\n\u003cp>\"If this idea became a reality there's going to be a number of obstacles from a social point of view of what people's preferences are, from an economic point of view where there's infrastructure and support for local food,\" Campbell says. \"But the maps we've provided give you a sense of where it would make sense to allocate resources to ramp this up.\"\u003c/p>\n\u003cp>As for which city should try it first? He says he'll leave that up to politicians.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "\"Local\" food makes up a small fraction of what Americans eat. But a recent study argues that 90 percent of people living in cities could be fed with food grown with 100 miles.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_97252\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/pineplains_ny_20140917_geo-aebdee71890eaaa30a14a9ff675cbe746dcab694-e1435016654749.jpg\" alt=\"Pine Plains, N.Y. is an agricultural community about 100 miles from New York City, photographed here on Sept. 17, 2014. The U.C. Merced researchers estimate that New York City could potentially fulfill about 30 percent of its food needs with food grown within 100 miles of the city.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97252\">\u003cfigcaption class=\"wp-caption-text\">Pine Plains, N.Y. is an agricultural community about 100 miles from New York City, photographed here on Sept. 17, 2014. The U.C. Merced researchers estimate that New York City could potentially fulfill about 30 percent of its food needs with food grown within 100 miles of the city. \u003ccite>(Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Local food enthusiasts have been trying to make the case that buying food from farmers nearby supports local economies, boosts food security and is better for the environment.\u003c/p>\n\u003cp>But so far, \"local\" food still makes up a pretty small fraction of what Americans eat. And given that most agriculture in the U.S. is geared toward producing food crops — from corn to soybeans to almonds — for the global market, it doesn't seem likely that will change.\u003c/p>\n\u003cp>But according to a recent \u003ca href=\"http://www.ucmerced.edu/news/2015/most-americans-could-eat-locally-research-shows\">study\u003c/a> by researchers at the University of California, Merced, it's actually possible to grow a lot more food closer to our cities.\u003c/p>\n\u003cp>\"If you drew a 100-mile circle around each city in the U.S. and then you looked at the capacity of the existing farmland, you'd find that 90 percent of the people could be fed within those circles,\" says \u003ca href=\"http://faculty.ucmerced.edu/ecampbell3/\">Elliott Campbell\u003c/a>, an associate professor of environmental engineering at U.C. Merced who co-authored the study.\u003c/p>\n\u003cfigure id=\"attachment_97251\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/elkgrove_ca_20150423_geo_custom-56d124ff5f1b5a924feb4a0df40afc9f32fc06b1-e1435016869542.jpg\" alt=\"Elk Grove, Calif., is a suburb of Sacramento, about 15 miles from the city center. This 14-square mile view of the city was photographed on Apr. 23, 2015.\" width=\"1920\" height=\"1212\" class=\"size-full wp-image-97251\">\u003cfigcaption class=\"wp-caption-text\">Elk Grove, Calif., is a suburb of Sacramento, about 15 miles from the city center. This 14-square mile view of the city was photographed on Apr. 23, 2015. \u003ccite>(Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over the last two years, Campbell has been exploring the idea of \"foodshed potential,\" or \"the fraction of total dietary needs that could be met if all existing croplands were repurposed for local food consumption,\" as he and his co-author Andrew Zumkehr write in the paper.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And while the potential was highest looking at a 100-mile radius around cities, they also found that most areas in the U.S. could supply 80 to 100 percent of their populations with fare grown or raised within 50 miles.\u003c/p>\n\u003cp>\"Very few farms in the U.S. are currently used for local food and instead are contributing to very long supply chains,\" Campbell tells The Salt. \"If we wanted to earmark some of our croplands for our local needs it would be absolutely no problem to be 100 percent self-sufficient [in many places].\"\u003c/p>\n\u003cp>For example, in rich farming regions like California's San Joaquin Valley, they estimate that the city of Fresno could feed all its residents year-round with local food. Other cities would have more trouble: Campbell and Zumkehr found that New York City could only provide 5 percent of its residents with completely local food within a 50-mile radius, but could get to nearly 30 percent within 100 miles.\u003c/p>\n\u003cp>So why isn't this already happening? Campbell says many farms are serving markets far beyond their local cities. Also, he says, much of the food people currently eat is processed and packaged — rather than locally grown fruits and vegetables.\u003c/p>\n\u003cfigure id=\"attachment_97253\" class=\"wp-caption alignnone\" style=\"max-width: 1564px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f.jpg\" alt=\"Auburn, Wash., is suburb of Seattle about 29 miles from the city center. This 6.3-square-mile view was photographed on May 18, 2015. The researchers say the city of Seattle could source 100 percent of its food from within a 100-mile radius.\" width=\"1564\" height=\"1172\" class=\"size-full wp-image-97253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f.jpg 1564w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/auburn_wa_20150518_geo_custom-800914d0067372a83b787fa1e6b4241a7624844f-960x719.jpg 960w\" sizes=\"(max-width: 1564px) 100vw, 1564px\">\u003cfigcaption class=\"wp-caption-text\">Auburn, Wash., is suburb of Seattle about 29 miles from the city center. This 6.3-square-mile view was photographed on May 18, 2015. The researchers say the city of Seattle could source 100 percent of its food from within a 100-mile radius. \u003ccite>( Courtesy of Planet Labs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yet shifting to a more local foodshed system — while challenging — could yield benefits in nutrition and health.\u003c/p>\n\u003cp>\"There's some evidence that these local food systems, farmers markets, can get people to consume more fruits and vegetables,\" Campbell says. \"It's a really tough thing to get people to shift their diets, and if there's some potential for local food to do that I think it's well worth further looking into.\"\u003c/p>\n\u003cp>Not everyone is buying Campbell's conclusions. \u003ca href=\"http://sanford.duke.edu/people/faculty/sexton-steven-e\">Steven Sexton\u003c/a> with the Sanford School of Public Policy at Duke University has long been a critic of local food — in this \u003ca href=\"http://freakonomics.com/2011/11/14/the-inefficiency-of-local-food/\">2011 Freakonomics post\u003c/a>, he wrote that the assumption that a \"relocalized\" food system would be better is wrong.\u003c/p>\n\u003cp>As for Campbell's study, Sexton is skeptical about the measurements.\u003c/p>\n\u003cp>\"They're estimating how many calories silage and hay can be produced within a given radius of the cities,\" Sexton says. \"That's fine if Americans are just consuming calories, but Americans consume food products.\"\u003c/p>\n\u003cp>Measuring tools aside, Sexton still doesn't think Campbell's theory is foolproof. First, American's aren't used to eating seasonally — we want strawberries in winter and oranges in summer — and are accustomed to huge variety year-round.\u003c/p>\n\u003cp>\"People who live in certain parts of the country could eat local and have a balanced diet, like California,\" Sexton says. \"What this means for a lot of other parts of the country like the Midwest and the Northeast for substantial portions of the year if they are going to be eating any vegetables they are going to be pickled canned or frozen.\"\u003c/p>\n\u003cp>Second, he says a switch to consuming only local food would increase prices.\u003c/p>\n\u003cp>\"This is not a way to encourage consumption of healthy foods, and it's likely going to occur at some higher cost,\" Sexton says.\u003c/p>\n\u003cp>But even still Campbell says by creating models and maps his main purpose is to show how much potential there is to still eat local in America.\u003c/p>\n\u003cp>\"If this idea became a reality there's going to be a number of obstacles from a social point of view of what people's preferences are, from an economic point of view where there's infrastructure and support for local food,\" Campbell says. \"But the maps we've provided give you a sense of where it would make sense to allocate resources to ramp this up.\"\u003c/p>\n\u003cp>As for which city should try it first? He says he'll leave that up to politicians.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sans Artificial: General Mills Scrambles To Reformulate Lucky Charms",
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"content": "\u003cp>We hate to break it to you, Mr. Leprechaun, but someone really is after your Lucky Charms: General Mills.\u003c/p>\n\u003cp>Or more specifically, it's after the artificial colorings used to give the cereal its trademark rainbow-colored marshmallow shapes. General Mills on Monday \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">announced\u003c/a> it will remove artificial colors and flavors from all of its cereals.\u003c/p>\n\u003cp>The company's iconic Cheerios brand has been artificial-free for years now, as have other General Mills brands. But 40 percent of General Mills' cereals still contain artificial ingredients, including Trix, Reese's Puffs and yes, Lucky Charms. Under the new commitment, they'll be getting a makeover, too.\u003c/p>\n\u003cp>The move comes as other food companies, including \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">Nestle\u003c/a>, Hershey's, Subway and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/06/404626500/panera-is-the-latest-to-drop-artificial-ingredients-from-its-food\">Panera\u003c/a>, have made similar announcements regarding the removal of artificial colorings and other ingredients.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">blog post\u003c/a> on the company's website, Jim Murphy — the president of General Mills' cereal division — said, \"We're simply listening to consumers and these ingredients are not what people are looking for in their cereal today.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, what will consumers notice? Not much in terms of color changes, though Murphy says that Trix may look a \"bit different,\" as the colors made from artificial sources are swapped out.\u003c/p>\n\u003cp>For instance, General Mills will use a mix of spice extracts — including turmeric and annatto — to maintain yellow and orange hues. And to get that funky purple and red coloring, the company will use fruit and vegetable juice. One wonders whether blueberry juice can deliver the same deep, hyper-intense hues that kids are accustomed to seeing in Trix cereal.\u003c/p>\n\u003cp>So what's the biggest hurdle? It seems taking the artificial ingredients out of the Lucky Charms marshmallow may take a little time to figure out.\u003c/p>\n\u003cp>General Mills says it hopes to complete the reformulations by the end of 2016, \"but cereals that contain marshmallows, like Lucky Charms and our Monster cereals ... make take longer,\" the company \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">explains\u003c/a> in a blog post.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">reported\u003c/a>, artificial food dyes have been controversial. Some studies have found a link to hyperactivity in children.\u003c/p>\n\u003cp>But the evidence to support this link is mixed. As \u003ca href=\"https://www.northshorelij.com/find-care/find-a-doctor/pediatrics/dr-andrew-robert-adesman-md-11315401\">Andrew Adesman\u003c/a>, a spokesperson for the American Academy of Pediatrics, told us, there's a growing body of evidence to show that food colorings can affect some children's behavior. \"On the other hand, these effects are relatively modest,\" he said.\u003c/p>\n\u003cp>Regardless of the science, consumer surveys (including Nielsen's Global Health and Wellness \u003ca href=\"http://www.nielsen.com/content/dam/nielsenglobal/eu/nielseninsights/pdfs/Nielsen%20Global%20Health%20and%20Wellness%20Report%20-%20January%202015.pdf\">Survey\u003c/a>) show that moving toward more natural, simpler foods and ingredients is a goal a growing number of Americans share.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The company has pledged to ditch artificial colorings and flavorings from all of its cereals by the end of 2016. But those iconic rainbow-colored marshmallow charms might take longer to revamp.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We hate to break it to you, Mr. Leprechaun, but someone really is after your Lucky Charms: General Mills.\u003c/p>\n\u003cp>Or more specifically, it's after the artificial colorings used to give the cereal its trademark rainbow-colored marshmallow shapes. General Mills on Monday \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">announced\u003c/a> it will remove artificial colors and flavors from all of its cereals.\u003c/p>\n\u003cp>The company's iconic Cheerios brand has been artificial-free for years now, as have other General Mills brands. But 40 percent of General Mills' cereals still contain artificial ingredients, including Trix, Reese's Puffs and yes, Lucky Charms. Under the new commitment, they'll be getting a makeover, too.\u003c/p>\n\u003cp>The move comes as other food companies, including \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">Nestle\u003c/a>, Hershey's, Subway and \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/06/404626500/panera-is-the-latest-to-drop-artificial-ingredients-from-its-food\">Panera\u003c/a>, have made similar announcements regarding the removal of artificial colorings and other ingredients.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">blog post\u003c/a> on the company's website, Jim Murphy — the president of General Mills' cereal division — said, \"We're simply listening to consumers and these ingredients are not what people are looking for in their cereal today.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, what will consumers notice? Not much in terms of color changes, though Murphy says that Trix may look a \"bit different,\" as the colors made from artificial sources are swapped out.\u003c/p>\n\u003cp>For instance, General Mills will use a mix of spice extracts — including turmeric and annatto — to maintain yellow and orange hues. And to get that funky purple and red coloring, the company will use fruit and vegetable juice. One wonders whether blueberry juice can deliver the same deep, hyper-intense hues that kids are accustomed to seeing in Trix cereal.\u003c/p>\n\u003cp>So what's the biggest hurdle? It seems taking the artificial ingredients out of the Lucky Charms marshmallow may take a little time to figure out.\u003c/p>\n\u003cp>General Mills says it hopes to complete the reformulations by the end of 2016, \"but cereals that contain marshmallows, like Lucky Charms and our Monster cereals ... make take longer,\" the company \u003ca href=\"http://www.blog.generalmills.com/2015/06/a-big-commitment-for-big-g-cereal/\">explains\u003c/a> in a blog post.\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/sections/thesalt/2015/02/19/387319835/chocolate-makeover-nestle-dumps-artificial-colorings\">reported\u003c/a>, artificial food dyes have been controversial. Some studies have found a link to hyperactivity in children.\u003c/p>\n\u003cp>But the evidence to support this link is mixed. As \u003ca href=\"https://www.northshorelij.com/find-care/find-a-doctor/pediatrics/dr-andrew-robert-adesman-md-11315401\">Andrew Adesman\u003c/a>, a spokesperson for the American Academy of Pediatrics, told us, there's a growing body of evidence to show that food colorings can affect some children's behavior. \"On the other hand, these effects are relatively modest,\" he said.\u003c/p>\n\u003cp>Regardless of the science, consumer surveys (including Nielsen's Global Health and Wellness \u003ca href=\"http://www.nielsen.com/content/dam/nielsenglobal/eu/nielseninsights/pdfs/Nielsen%20Global%20Health%20and%20Wellness%20Report%20-%20January%202015.pdf\">Survey\u003c/a>) show that moving toward more natural, simpler foods and ingredients is a goal a growing number of Americans share.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Once And Future Nut: How Genetic Engineering May Bring Back Chestnuts",
"title": "Once And Future Nut: How Genetic Engineering May Bring Back Chestnuts",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>One of the great autumn pastimes of the 1800s was nutting — where families, friends and farmers went around clubbing stately chestnut trees, or shimmying up 100-foot tall trunks to pound the branches. A fusillade of nuts would fall to the ground and be scooped up instantly, to be transformed into pan-fried bread, porridge, pickles, preserves, cream pie — and countless other nutritious favorites of colonial times.\u003c/p>\n\u003cp>Then, in the early 1900s, a plague decimated American chestnut trees. The deadly fungus, known as blight, caught a ride to the U.S. on a much smaller and fungus-resistant Chinese chestnut. The stately, soaring American tree was utterly vulnerable. Almost overnight, a quarter of our Eastern forests — 4 billion trees – vanished and with the trees went a nut that for centuries had nourished wildlife and humans alike.\u003c/p>\n\u003cp>But now, the American chestnut could return as a bionic, blight-resistant tree, thanks to genetic engineering and a group of dedicated forest \"biotechnologists\" at the State University of New York College of Environmental Science and Forestry's \u003ca href=\"http://www.esf.edu/chestnut/\">American Chestnut Research & Restoration Project\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_97183\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/chestnut-tree.jpg\" alt=\"A photo from a 1917 textbook on mycology and plant pathology shows pustules of chestnut blight fungus in the crevices of bark of a fallen chestnut tree in 1913.\" width=\"400\" height=\"573\" class=\"size-full wp-image-97183\">\u003cfigcaption class=\"wp-caption-text\">A photo from a 1917 textbook on mycology and plant pathology shows pustules of chestnut blight fungus in the crevices of bark of a fallen chestnut tree in 1913. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/internetarchivebookimages/14765117012/in/photolist-ouK5SY-tk19up-tD9s1q-tmKCUY-tmV8RY-tn24C7-tBheAq-tn8HxH-tn3A5L-tDoa7R-tCAqf5-tCVovp-tAW7VG-tDjJpg-tz3P9h-tm8d13-tmJLAy-sFJa7W-sFUgVL-tm9Acq-sEAEbZ-tApAVS-sGe1JW-tmpooA-tmB4Es\">Internet Archive/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Through a series of genetic tweaks worked out over a 25-year period, researchers have bequeathed the chestnut a highly protective gene that bananas, cocoa, wheat and barley have already evolved on their own. So far the transgenic seedlings are proving to be at least as resistant to blight as the hybrid or Chinese chestnuts currently under cultivation in the U.S.\u003c/p>\n\u003cp>This isn't the first attempt to save the American chestnut. Since 1983, the \u003ca href=\"http://www.acf.org/\">American Chestnut Foundation\u003c/a> has been carrying out a restoration project —selectively breeding a blend of resistant Chinese chestnuts with vulnerable American chestnuts, hoping to transfer enough genes from the Asian trees to create a blight-resistant American tree with the favored height and strength.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>They have been slowed, though, by the fact that a panoply of seven genes protects the Asian tree, and all must transfer. Some chestnuts also only tend to succumb to blight after five or ten years, so the foundation must grow the latest generation of trees—which are only 1/16\u003csup>th\u003c/sup> Chinese—for at least a decade before they can feel confident enough to release seeds to the public.\u003c/p>\n\u003cp>At SUNY-ESF, in contrast, the scientists transplanted a gene that wheat, barley, cocoa and some fruits already use to protect themselves against fungus. The gene makes an enzyme to degrade an acid produced by the fungus, rendering the fungus harmless. Using special laboratory techniques, the scientists transplanted this gene into chestnut embryos, harvested the few cells that took up the gene, and used those cells to grow a new embryo, nourishing it with all the nutrients it needs to become a \"plantlet\" or seedling.\u003c/p>\n\u003cp>The first generations of plantlets proved hardy but not fully immune, so the scientists replaced a genetic \"dimmer\" switch inside the gene to turn it up so it would produce more enzyme. The latest generation of plantlets have proved more resistant than American chestnut seedlings and hybrid seedlings, according to SUNY forest biotechnologist Andy Newhouse. And, he says, the newer transgenic trees have a similar level of blight resistance as Chinese chestnuts.\u003c/p>\n\u003cp>\"We have about 1,000 plants now in the field,\" he says. \"The best ones are about six feet tall and 2-3 years old, and we've shown that the gene does transfer to the next generation.\"\u003c/p>\n\u003cfigure id=\"attachment_97177\" class=\"wp-caption alignright\" style=\"max-width: 516px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38.jpe\" alt=\"Linda McGuigan, lab manager of the American Chestnut Research & Restoration Project, examines a batch of transgenic American chestnut plantlets in a high-light chamber.\" width=\"516\" height=\"387\" class=\"size-full wp-image-97177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38.jpe 516w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38-400x300.jpe 400w\" sizes=\"(max-width: 516px) 100vw, 516px\">\u003cfigcaption class=\"wp-caption-text\">Linda McGuigan, lab manager of the American Chestnut Research & Restoration Project, examines a batch of transgenic American chestnut plantlets in a high-light chamber. \u003ccite>(Courtesy Charles Maynard/SUNY/College of Environmental Science and Forestry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ultimate plan is to plant about 10,000 transgenic seedlings and grow them big enough to produce enough pollen to pollinate other \"wild\" and vulnerable American chestnuts. That's not cheap, so in 2014 the scientists organized the \u003ca href=\"https://fundly.com/10-000-chestnut-challenge\">Ten Thousand Chestnut Challenge\u003c/a> crowdfunding campaign. Their goal was $50,000, but they raised over $100,000. \"It was a wildly successful campaign,\" says Newhouse.\u003c/p>\n\u003cp>The U.S. Department of Agriculture, Environmental Protection Agency and the Food and Drug Administration are currently reviewing the research and will have to approve it for the plan to move forward.\u003c/p>\n\u003cp>Not everyone welcomes the idea of transgenic chestnuts, however. The Center for Food Safety, which is broadly anti-GMO, has voiced concern that something might go wrong with the trees after they have spread. A 2013 \u003ca href=\"http://www.centerforfoodsafety.org/files/ge-tress-one-page-spread-final_67649.pdf\">report\u003c/a> by the group noted that \"ecological consequences of fungal resistance traits will be difficult to test because so little is known about the American chestnut's normal ecological interactions which are likely to be specific to a site or region.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.biosci.ohio-state.edu/~asnowlab/home.html\">Allison Snow\u003c/a>, a plant population biologist at Ohio State University, says it's harder to evaluate GMO trees for possible ecological risks than crops because trees aren't domesticated and live for decades. \"In the case of a very rare species like the American chestnut, I can't think of ecological problems that might come up because of transgenic blight resistance,\" Snow tells The Salt in an email. \"It seems unlikely that these trees could become invasive or harmful to other species. But I would like to see published studies showing that these assumptions are correct.\"\u003c/p>\n\u003cp>Newhouse wants to reassure those who worry about the transgenic chestnuts. \"This gene is a common adaptation in nature,\" he says. \"It's so widespread already it's highly unlikely to do any harm. But just to be sure, we carried out metabolomic tests to examine changes in sugars, amino acids, and fatty acids. The changes we found were minor and actually less than natural variation between Chinese and American chestnuts.\" He estimates that in about five years, the transgenic tree will be approved, and released in the \"wild.\"\u003c/p>\n\u003cp>Until then, chestnut lovers must rely on nuts produced only seasonally (autumn) by specialty growers who have groves of either Chinese or \u003ca href=\"http://www.chestnuthilltreefarm.com/store/c/31-Dunstan-Chestnut-Trees.aspx\">Dunstan hybrid \u003c/a>trees. Glenn Roberts, founder of \u003ca href=\"http://ansonmills.com/products\">Anson Mills,\u003c/a> an heirloom grain and seed cooperative in Columbia, S.C., is one such purveyor—he produces stone ground grits and flour, along with nuts, every autumn.\u003c/p>\n\u003cp>\"To me, chestnuts have a kind of high plum tang layered over nutty and buttery flavors,\" Roberts says. \"I've made black skillet chestnut bread in bacon fat that has a phenomenal, kaleidoscopic flavor and fragrance.\" He says he's also a fan of chestnut-finished wild hog barbecue.\u003c/p>\n\u003cp>And there is always the most popular chestnut dessert of the 1800s—chestnuts preserved in boiling cane syrup topped with vanilla ice cream and whipped cream. If chestnuts ever become plentiful again, it perhaps could be served throughout the year once more.\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The American chestnut is poised to return — as a bionic, blight-resistant tree. Scientists hope to plant about 10,000 transgenic plantlets to pollinate trees in the \"wild.\"",
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"description": "The American chestnut is poised to return — as a bionic, blight-resistant tree. Scientists hope to plant about 10,000 transgenic plantlets to pollinate trees in the "wild."",
"title": "Once And Future Nut: How Genetic Engineering May Bring Back Chestnuts | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of the great autumn pastimes of the 1800s was nutting — where families, friends and farmers went around clubbing stately chestnut trees, or shimmying up 100-foot tall trunks to pound the branches. A fusillade of nuts would fall to the ground and be scooped up instantly, to be transformed into pan-fried bread, porridge, pickles, preserves, cream pie — and countless other nutritious favorites of colonial times.\u003c/p>\n\u003cp>Then, in the early 1900s, a plague decimated American chestnut trees. The deadly fungus, known as blight, caught a ride to the U.S. on a much smaller and fungus-resistant Chinese chestnut. The stately, soaring American tree was utterly vulnerable. Almost overnight, a quarter of our Eastern forests — 4 billion trees – vanished and with the trees went a nut that for centuries had nourished wildlife and humans alike.\u003c/p>\n\u003cp>But now, the American chestnut could return as a bionic, blight-resistant tree, thanks to genetic engineering and a group of dedicated forest \"biotechnologists\" at the State University of New York College of Environmental Science and Forestry's \u003ca href=\"http://www.esf.edu/chestnut/\">American Chestnut Research & Restoration Project\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_97183\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/chestnut-tree.jpg\" alt=\"A photo from a 1917 textbook on mycology and plant pathology shows pustules of chestnut blight fungus in the crevices of bark of a fallen chestnut tree in 1913.\" width=\"400\" height=\"573\" class=\"size-full wp-image-97183\">\u003cfigcaption class=\"wp-caption-text\">A photo from a 1917 textbook on mycology and plant pathology shows pustules of chestnut blight fungus in the crevices of bark of a fallen chestnut tree in 1913. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/internetarchivebookimages/14765117012/in/photolist-ouK5SY-tk19up-tD9s1q-tmKCUY-tmV8RY-tn24C7-tBheAq-tn8HxH-tn3A5L-tDoa7R-tCAqf5-tCVovp-tAW7VG-tDjJpg-tz3P9h-tm8d13-tmJLAy-sFJa7W-sFUgVL-tm9Acq-sEAEbZ-tApAVS-sGe1JW-tmpooA-tmB4Es\">Internet Archive/Flickr\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Through a series of genetic tweaks worked out over a 25-year period, researchers have bequeathed the chestnut a highly protective gene that bananas, cocoa, wheat and barley have already evolved on their own. So far the transgenic seedlings are proving to be at least as resistant to blight as the hybrid or Chinese chestnuts currently under cultivation in the U.S.\u003c/p>\n\u003cp>This isn't the first attempt to save the American chestnut. Since 1983, the \u003ca href=\"http://www.acf.org/\">American Chestnut Foundation\u003c/a> has been carrying out a restoration project —selectively breeding a blend of resistant Chinese chestnuts with vulnerable American chestnuts, hoping to transfer enough genes from the Asian trees to create a blight-resistant American tree with the favored height and strength.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>They have been slowed, though, by the fact that a panoply of seven genes protects the Asian tree, and all must transfer. Some chestnuts also only tend to succumb to blight after five or ten years, so the foundation must grow the latest generation of trees—which are only 1/16\u003csup>th\u003c/sup> Chinese—for at least a decade before they can feel confident enough to release seeds to the public.\u003c/p>\n\u003cp>At SUNY-ESF, in contrast, the scientists transplanted a gene that wheat, barley, cocoa and some fruits already use to protect themselves against fungus. The gene makes an enzyme to degrade an acid produced by the fungus, rendering the fungus harmless. Using special laboratory techniques, the scientists transplanted this gene into chestnut embryos, harvested the few cells that took up the gene, and used those cells to grow a new embryo, nourishing it with all the nutrients it needs to become a \"plantlet\" or seedling.\u003c/p>\n\u003cp>The first generations of plantlets proved hardy but not fully immune, so the scientists replaced a genetic \"dimmer\" switch inside the gene to turn it up so it would produce more enzyme. The latest generation of plantlets have proved more resistant than American chestnut seedlings and hybrid seedlings, according to SUNY forest biotechnologist Andy Newhouse. And, he says, the newer transgenic trees have a similar level of blight resistance as Chinese chestnuts.\u003c/p>\n\u003cp>\"We have about 1,000 plants now in the field,\" he says. \"The best ones are about six feet tall and 2-3 years old, and we've shown that the gene does transfer to the next generation.\"\u003c/p>\n\u003cfigure id=\"attachment_97177\" class=\"wp-caption alignright\" style=\"max-width: 516px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38.jpe\" alt=\"Linda McGuigan, lab manager of the American Chestnut Research & Restoration Project, examines a batch of transgenic American chestnut plantlets in a high-light chamber.\" width=\"516\" height=\"387\" class=\"size-full wp-image-97177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38.jpe 516w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/seedlings-81caad199b46ca0e3688f9de45ae5f39db579d38-400x300.jpe 400w\" sizes=\"(max-width: 516px) 100vw, 516px\">\u003cfigcaption class=\"wp-caption-text\">Linda McGuigan, lab manager of the American Chestnut Research & Restoration Project, examines a batch of transgenic American chestnut plantlets in a high-light chamber. \u003ccite>(Courtesy Charles Maynard/SUNY/College of Environmental Science and Forestry)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ultimate plan is to plant about 10,000 transgenic seedlings and grow them big enough to produce enough pollen to pollinate other \"wild\" and vulnerable American chestnuts. That's not cheap, so in 2014 the scientists organized the \u003ca href=\"https://fundly.com/10-000-chestnut-challenge\">Ten Thousand Chestnut Challenge\u003c/a> crowdfunding campaign. Their goal was $50,000, but they raised over $100,000. \"It was a wildly successful campaign,\" says Newhouse.\u003c/p>\n\u003cp>The U.S. Department of Agriculture, Environmental Protection Agency and the Food and Drug Administration are currently reviewing the research and will have to approve it for the plan to move forward.\u003c/p>\n\u003cp>Not everyone welcomes the idea of transgenic chestnuts, however. The Center for Food Safety, which is broadly anti-GMO, has voiced concern that something might go wrong with the trees after they have spread. A 2013 \u003ca href=\"http://www.centerforfoodsafety.org/files/ge-tress-one-page-spread-final_67649.pdf\">report\u003c/a> by the group noted that \"ecological consequences of fungal resistance traits will be difficult to test because so little is known about the American chestnut's normal ecological interactions which are likely to be specific to a site or region.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.biosci.ohio-state.edu/~asnowlab/home.html\">Allison Snow\u003c/a>, a plant population biologist at Ohio State University, says it's harder to evaluate GMO trees for possible ecological risks than crops because trees aren't domesticated and live for decades. \"In the case of a very rare species like the American chestnut, I can't think of ecological problems that might come up because of transgenic blight resistance,\" Snow tells The Salt in an email. \"It seems unlikely that these trees could become invasive or harmful to other species. But I would like to see published studies showing that these assumptions are correct.\"\u003c/p>\n\u003cp>Newhouse wants to reassure those who worry about the transgenic chestnuts. \"This gene is a common adaptation in nature,\" he says. \"It's so widespread already it's highly unlikely to do any harm. But just to be sure, we carried out metabolomic tests to examine changes in sugars, amino acids, and fatty acids. The changes we found were minor and actually less than natural variation between Chinese and American chestnuts.\" He estimates that in about five years, the transgenic tree will be approved, and released in the \"wild.\"\u003c/p>\n\u003cp>Until then, chestnut lovers must rely on nuts produced only seasonally (autumn) by specialty growers who have groves of either Chinese or \u003ca href=\"http://www.chestnuthilltreefarm.com/store/c/31-Dunstan-Chestnut-Trees.aspx\">Dunstan hybrid \u003c/a>trees. Glenn Roberts, founder of \u003ca href=\"http://ansonmills.com/products\">Anson Mills,\u003c/a> an heirloom grain and seed cooperative in Columbia, S.C., is one such purveyor—he produces stone ground grits and flour, along with nuts, every autumn.\u003c/p>\n\u003cp>\"To me, chestnuts have a kind of high plum tang layered over nutty and buttery flavors,\" Roberts says. \"I've made black skillet chestnut bread in bacon fat that has a phenomenal, kaleidoscopic flavor and fragrance.\" He says he's also a fan of chestnut-finished wild hog barbecue.\u003c/p>\n\u003cp>And there is always the most popular chestnut dessert of the 1800s—chestnuts preserved in boiling cane syrup topped with vanilla ice cream and whipped cream. If chestnuts ever become plentiful again, it perhaps could be served throughout the year once more.\u003c/p>\n\u003cp>\u003cem>Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "In Search Of Edible Weeds: Adventures In Urban Foraging By App",
"title": "In Search Of Edible Weeds: Adventures In Urban Foraging By App",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The next time you're out pulling weeds in the garden or stepping over a dandelion sticking out from the cracks of the sidewalk, consider where these wild greens could go: your salad bowl.\u003c/p>\n\u003cp>In this educational \u003ca href=\"https://www.youtube.com/watch?v=BVp2fi2qUf8\">video\u003c/a> produced by the design blog \u003ca href=\"http://inhabitat.com/\">Inhabitat\u003c/a>, foraging expert \u003ca href=\"https://www.facebook.com/wildman.brill\">\"Wildman\" Steve Brill\u003c/a> showcases seven exotic-sounding but common weeds you can eat: Garlic Mustard, Poor Man's Pepper, Yellow Sorrel, Violet, Field Pennycress, Common Mallow and Cattail. They're scattered all over Central Park in New York City, where Brill takes students on an expedition, and can be found up and down the East Coast in the summer months, too. They're delicious, he says.\u003c/p>\n\u003cp>Here are some highlights:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.invasivespeciesinfo.gov/plants/garlicmustard.shtml\">Garlic Mustard\u003c/a> is part of the Mustard family and protects itself by smelling and tasting like garlic: \"a very good defense unless Italian insects find it,\" Brill says in the video.\u003c/li>\n\u003cli>\u003ca href=\"http://www.bio.brandeis.edu/fieldbio/leeci_unet/miasfolder/Wildflowers_website/poormanspep.html\">Poor Man's Pepper\u003c/a> tastes like horseradish and wasabi.\u003c/li>\n\u003cli>\u003ca href=\"https://extension.umass.edu/landscape/weeds/viola-papilionacea\">Violet\u003c/a> tastes like lettuce, and according to Brill, is rich in vitamin C.\u003c/li>\n\u003c/ul>\n\u003cp>The summer salad Brill makes from these weeds is the ultimate locally grown dish that costs nothing. It could become the star of your Fourth of July dinner party or Saturday picnic in the park.\u003c/p>\n\u003cp>But is foraging for edible weeds in the wild really that easy?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Intrigued by the romantic notion of picking my own greens and communing with nature, I decided to give it a shot, right here in Washington, D.C. I made sure I did my homework the night before — downloading Brill's master foraging \u003ca href=\"https://itunes.apple.com/us/app/wild-edibles-full/id431504588?mt=8&ls=1\">app\u003c/a>, studying the video and taking notes of all the identifying characteristics of the seven common weeds. I was ready.\u003c/p>\n\u003cfigure id=\"attachment_97156\" class=\"wp-caption aligncenter\" style=\"max-width: 1710px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a.jpg\" alt=\"Dandelion (<em>Taraxacum officinale</em>) flower found on the sidewalk in Meridian Hill Park, Washington D.C. It's edible, but isn't on "Wildman" Steve Brill's list of seven.\" width=\"1710\" height=\"1283\" class=\"size-full wp-image-97156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a.jpg 1710w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-960x720.jpg 960w\" sizes=\"(max-width: 1710px) 100vw, 1710px\">\u003cfigcaption class=\"wp-caption-text\">Dandelion (\u003cem>Taraxacum officinale\u003c/em>) flower found on the sidewalk in Meridian Hill Park, Washington D.C. It's edible, but isn't on \"Wildman\" Steve Brill's list of seven. \u003ccite>(Ina Yang/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I went to Washington, D.C.'s \u003ca href=\"http://www.nps.gov/mehi/index.htm\">Meridian Hill Park\u003c/a>, equipped with nothing but a fully-charged phone and my notebook. If you saw a young adult peeking over benches and crouching down to stare intensely at the grass last Sunday, it was probably me.\u003c/p>\n\u003cp>It felt like a scavenger hunt, albeit one dependent on technology. I was constantly consulting the app – which inconveniently crashed every time I tried to search for a plant name – and Googling for images and plant descriptions.\u003c/p>\n\u003cp>How many of the seven common weeds did I find in two-and-a-half hours? None.\u003c/p>\n\u003cp>Even as a scavenger hunt aficionado, this one was tough. The stifling June afternoon wore me down while the occasional bug sighting made me jittery. (Disclosure: I detest mosquitoes and other small insects.)\u003c/p>\n\u003cp>I also refused to believe that none of the weeds I found fit the description. I wanted to find \u003cem>something\u003c/em>, so I started reversing the process and tried to identify the weeds that I did find with the help of Google – they were \u003ca href=\"http://www.ipm.ucdavis.edu/PMG/WEEDS/dandelion.html\">dandelion\u003c/a> and \u003ca href=\"http://www.ipm.ucdavis.edu/PMG/WEEDS/white_clover.html\">white clover\u003c/a>, both edible weeds. But no luck.\u003c/p>\n\u003cfigure id=\"attachment_97157\" class=\"wp-caption aligncenter\" style=\"max-width: 1224px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a.jpg\" alt=\"White Clover (<em>Trifolium repens</em>) is edible, but not all that tasty.\" width=\"1224\" height=\"918\" class=\"size-full wp-image-97157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a.jpg 1224w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-960x720.jpg 960w\" sizes=\"(max-width: 1224px) 100vw, 1224px\">\u003cfigcaption class=\"wp-caption-text\">White Clover (\u003cem>Trifolium repens\u003c/em>) is edible, but not all that tasty. \u003ccite>( Ina Yang/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Granted, a book of wild plants might have been handy on this hunt. And perhaps I could have tried DC's Rock Creek Park, which is considerably bigger.\u003c/p>\n\u003cp>But my experience was probably not all that unusual. For the average urbanite, foraging can be daunting. We may not trust ourselves to correctly identify edible weeds from the poisonous ones. And eating plants growing near where dogs may pee makes us squeamish.\u003c/p>\n\u003cp>\"I think we as a culture have really gotten separated from the source of our food,\" \u003ca href=\"http://www.stat.berkeley.edu/~stark/\">Philip Stark,\u003c/a> a statistician with the \u003ca href=\"http://forage.berkeley.edu/\">Open Source Food Project\u003c/a> at the University of California, Berkeley, tells The Salt. \"You buy something from the grocery store, a farmer's market, or something shows up on your plate at a restaurant and you don't think about how it came here, you just trust that it's going to be safe and nutritious.\"\u003c/p>\n\u003cp>Humans started as hunter-gatherers, and as much as the instinct may be built into my DNA, I don't have the time or energy to hunt and gather my salad on a daily basis. So for now, I think I'll stick with the greens in the grocery store when I crave a salad. (Unless \"Wildman\" Brill comes to town — maybe I'd give it another go in the shadow of an expert.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The next time you're out pulling weeds in the garden or stepping over a dandelion sticking out from the cracks of the sidewalk, consider where these wild greens could go: your salad bowl.\u003c/p>\n\u003cp>In this educational \u003ca href=\"https://www.youtube.com/watch?v=BVp2fi2qUf8\">video\u003c/a> produced by the design blog \u003ca href=\"http://inhabitat.com/\">Inhabitat\u003c/a>, foraging expert \u003ca href=\"https://www.facebook.com/wildman.brill\">\"Wildman\" Steve Brill\u003c/a> showcases seven exotic-sounding but common weeds you can eat: Garlic Mustard, Poor Man's Pepper, Yellow Sorrel, Violet, Field Pennycress, Common Mallow and Cattail. They're scattered all over Central Park in New York City, where Brill takes students on an expedition, and can be found up and down the East Coast in the summer months, too. They're delicious, he says.\u003c/p>\n\u003cp>Here are some highlights:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.invasivespeciesinfo.gov/plants/garlicmustard.shtml\">Garlic Mustard\u003c/a> is part of the Mustard family and protects itself by smelling and tasting like garlic: \"a very good defense unless Italian insects find it,\" Brill says in the video.\u003c/li>\n\u003cli>\u003ca href=\"http://www.bio.brandeis.edu/fieldbio/leeci_unet/miasfolder/Wildflowers_website/poormanspep.html\">Poor Man's Pepper\u003c/a> tastes like horseradish and wasabi.\u003c/li>\n\u003cli>\u003ca href=\"https://extension.umass.edu/landscape/weeds/viola-papilionacea\">Violet\u003c/a> tastes like lettuce, and according to Brill, is rich in vitamin C.\u003c/li>\n\u003c/ul>\n\u003cp>The summer salad Brill makes from these weeds is the ultimate locally grown dish that costs nothing. It could become the star of your Fourth of July dinner party or Saturday picnic in the park.\u003c/p>\n\u003cp>But is foraging for edible weeds in the wild really that easy?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Intrigued by the romantic notion of picking my own greens and communing with nature, I decided to give it a shot, right here in Washington, D.C. I made sure I did my homework the night before — downloading Brill's master foraging \u003ca href=\"https://itunes.apple.com/us/app/wild-edibles-full/id431504588?mt=8&ls=1\">app\u003c/a>, studying the video and taking notes of all the identifying characteristics of the seven common weeds. I was ready.\u003c/p>\n\u003cfigure id=\"attachment_97156\" class=\"wp-caption aligncenter\" style=\"max-width: 1710px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a.jpg\" alt=\"Dandelion (<em>Taraxacum officinale</em>) flower found on the sidewalk in Meridian Hill Park, Washington D.C. It's edible, but isn't on "Wildman" Steve Brill's list of seven.\" width=\"1710\" height=\"1283\" class=\"size-full wp-image-97156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a.jpg 1710w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Dandelion-954e0e601aeb2b100ec27b9965cf6da69848982a-960x720.jpg 960w\" sizes=\"(max-width: 1710px) 100vw, 1710px\">\u003cfigcaption class=\"wp-caption-text\">Dandelion (\u003cem>Taraxacum officinale\u003c/em>) flower found on the sidewalk in Meridian Hill Park, Washington D.C. It's edible, but isn't on \"Wildman\" Steve Brill's list of seven. \u003ccite>(Ina Yang/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I went to Washington, D.C.'s \u003ca href=\"http://www.nps.gov/mehi/index.htm\">Meridian Hill Park\u003c/a>, equipped with nothing but a fully-charged phone and my notebook. If you saw a young adult peeking over benches and crouching down to stare intensely at the grass last Sunday, it was probably me.\u003c/p>\n\u003cp>It felt like a scavenger hunt, albeit one dependent on technology. I was constantly consulting the app – which inconveniently crashed every time I tried to search for a plant name – and Googling for images and plant descriptions.\u003c/p>\n\u003cp>How many of the seven common weeds did I find in two-and-a-half hours? None.\u003c/p>\n\u003cp>Even as a scavenger hunt aficionado, this one was tough. The stifling June afternoon wore me down while the occasional bug sighting made me jittery. (Disclosure: I detest mosquitoes and other small insects.)\u003c/p>\n\u003cp>I also refused to believe that none of the weeds I found fit the description. I wanted to find \u003cem>something\u003c/em>, so I started reversing the process and tried to identify the weeds that I did find with the help of Google – they were \u003ca href=\"http://www.ipm.ucdavis.edu/PMG/WEEDS/dandelion.html\">dandelion\u003c/a> and \u003ca href=\"http://www.ipm.ucdavis.edu/PMG/WEEDS/white_clover.html\">white clover\u003c/a>, both edible weeds. But no luck.\u003c/p>\n\u003cfigure id=\"attachment_97157\" class=\"wp-caption aligncenter\" style=\"max-width: 1224px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a.jpg\" alt=\"White Clover (<em>Trifolium repens</em>) is edible, but not all that tasty.\" width=\"1224\" height=\"918\" class=\"size-full wp-image-97157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a.jpg 1224w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2015-06-14-16.57.47-1-65cd3fe07d374c7e7e3c01929828e9af8a22011a-960x720.jpg 960w\" sizes=\"(max-width: 1224px) 100vw, 1224px\">\u003cfigcaption class=\"wp-caption-text\">White Clover (\u003cem>Trifolium repens\u003c/em>) is edible, but not all that tasty. \u003ccite>( Ina Yang/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Granted, a book of wild plants might have been handy on this hunt. And perhaps I could have tried DC's Rock Creek Park, which is considerably bigger.\u003c/p>\n\u003cp>But my experience was probably not all that unusual. For the average urbanite, foraging can be daunting. We may not trust ourselves to correctly identify edible weeds from the poisonous ones. And eating plants growing near where dogs may pee makes us squeamish.\u003c/p>\n\u003cp>\"I think we as a culture have really gotten separated from the source of our food,\" \u003ca href=\"http://www.stat.berkeley.edu/~stark/\">Philip Stark,\u003c/a> a statistician with the \u003ca href=\"http://forage.berkeley.edu/\">Open Source Food Project\u003c/a> at the University of California, Berkeley, tells The Salt. \"You buy something from the grocery store, a farmer's market, or something shows up on your plate at a restaurant and you don't think about how it came here, you just trust that it's going to be safe and nutritious.\"\u003c/p>\n\u003cp>Humans started as hunter-gatherers, and as much as the instinct may be built into my DNA, I don't have the time or energy to hunt and gather my salad on a daily basis. So for now, I think I'll stick with the greens in the grocery store when I crave a salad. (Unless \"Wildman\" Brill comes to town — maybe I'd give it another go in the shadow of an expert.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Landfill Of Lettuce: What Happens To Salad Past Its Prime?",
"title": "Landfill Of Lettuce: What Happens To Salad Past Its Prime?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150616_me_landfill_of_lettuce_what_happens_to_salad_past_its_prime.mp3\u003c/p>\n\u003cp>Here's a scenario lots of us can relate to: tossing a bag of lettuce because it sat too long in the back of the fridge.\u003c/p>\n\u003cp>It doesn't take a long time for greens to turn to slime.\u003c/p>\n\u003cp>Bag by bag, this waste adds up. The Environmental Protection Agency estimates that the typical American family throws out about $1,600 worth of food each year. And what we consumers toss out is just the last step in a long chain of waste.\u003c/p>\n\u003cp>Food is lost on farms, during processing and trucking. Supermarkets toss out unsold food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We were curious about this downstream waste — the part of the food supply chain that's largely hidden from consumers.\u003c/p>\n\u003cp>And we wondered how the fast-growing, packaged produce and salads category — which is expected to approach \u003ca href=\"http://www.reportlinker.com/p02234073-summary/Branded-Packaged-Produce-and-Salads-U-S-Market-Trends.html\">$7 billion in sales\u003c/a> by 2018 — might contribute to waste.\u003c/p>\n\u003cp>In the Salinas Valley of California — known as America's salad bowl — we visited the \u003ca href=\"http://www.svswa.org/\">municipal dump\u003c/a>. The fertile strip of land surrounding the town of Salinas produces an estimated 70 percent of U.S. salad greens.\u003c/p>\n\u003cp>At the dump, we caught up with Operations Manager Cesar Zuniga as a dump truck pulled in. It was filled to the brim with salads and other waste from nearby farms.\u003c/p>\n\u003cp>\"This one looks like a mixed load,\" Zuniga says. As it tipped its load, out tumbled a 15-foot heap of greens.\u003c/p>\n\u003cp>And a lot of it looked crisp and ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_97002\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-salinas.jpg\" alt=\"The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \" width=\"300\" height=\"225\" class=\"size-full wp-image-97002\">\u003cfigcaption class=\"wp-caption-text\">The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/128012869@N08/15209767607/in/photolist-pb331x-7ZDsmm-5sXA2A-c8XR6G-5yiJ9P-4AbBr2-psvVkV-dVy7PS-ptGgQc-N64eA-iEkAkz-4XUo3p-ptJNV-zhKgt-c2YrZG-c2YpUU-c2Yrry-9hR3h5-gHH8J5-56qZwc-5sTcC8-4dBvFk-4kTyXX-5sXzMu-7m35Kh-4aSGdf-rwjNYB-\">Faces of Fracking/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Some loads ... look very fresh,\" Zuniga says. \"We question, wow, why is this being tossed?\"\u003c/p>\n\u003cp>Zuniga says the load that arrived on this day is pretty typical. \"This is what we see through the spring and fall months: We see a lot of food waste from the salad processing plants,\" he says.\u003c/p>\n\u003cp>As we step closer to the dumped load, Zuniga picks up a bag of salad and looks at the sell-by date stamped on the package.\u003c/p>\n\u003cp>\"What ended up here was good for [another] two weeks or so,\" Zuniga says.\u003c/p>\n\u003cp>So, why were these salad greens dumped?\u003c/p>\n\u003cp>We called \u003ca href=\"http://www.taylorfarms.com/\">Taylor Farms\u003c/a>, the brand name on the bags we saw at the dump. It's one of the big salad processors in the area.\u003c/p>\n\u003cp>In an email, Mark Campion, president of Taylor Farms Retail, told us that the \"primary reason\" that salad gets disposed of is that it gets too close to its \"code date\" — what consumers think of as the sell-by date.\u003c/p>\n\u003cp>\"If we overrun a particular product ... it might not have enough code date for the customer to receive it,\" Campion said.\u003c/p>\n\u003cp>The bags we saw at the dump still had almost two weeks before reaching the sell-by date. But that was probably not long enough to ship them and get them onto store shelves, because grocery chains need plenty of time to sell the products while they're still fresh.\u003c/p>\n\u003cp>\"Most [grocery store] customers require 10-11 days of useable code date upon arrival at their distribution center,\" explains Campion.\u003c/p>\n\u003cp>Campion says Taylor Farms gives surplus product to its employees and donates some to food banks, too. \"The last option is sending product to disposal,\" Campion wrote. \"It's rare that product gets disposed of, but it does happen.\"\u003c/p>\n\u003cp>There are no official estimates of waste from salad processors. And as the U.S. Department of Agriculture has noted, it's \u003ca href=\"http://www.ers.usda.gov/data-products/food-availability-%28per-capita%29-data-system/loss-adjusted-food-availability-documentation.aspx#limitations\">difficult to estimate\u003c/a> food loss at the farm level not just for salad greens but for foods across the supply chain.\u003c/p>\n\u003cp>The Natural Resources Defense Council has \u003ca href=\"http://switchboard.nrdc.org/blogs/dgunders/left_out_how_much_of_the_fresh.html\">surveyed\u003c/a> California farmers about waste. \"It's a a difficult topic,\" says \u003ca href=\"http://switchboard.nrdc.org/blogs/jberkenkamp/\">JoAnne Berkenkamp\u003c/a>, a senior advocate for the environmental group's Food & Agriculture Program. \"Farmers don't want to talk about something they've grown and weren't able to sell.\"\u003c/p>\n\u003cp>It's a sensitive topic — especially in drought-stricken California — where farmers use a large quantity of the state's precious water. But Berkenkamp says the survey research shows that some farmers grow more than they can sell.\u003c/p>\n\u003cp>\"Most large growers have strong incentive to over-plant,\" explains Berkenkamp, because they \"don't want to run out of product or come up short on a contract.\"\u003c/p>\n\u003cp>The NRDC estimates growers may over-plant by about 10 percent. This may not sound like much, \"but it can really add up to thousands of pounds of surplus product,\" Berkenkamp says.\u003c/p>\n\u003cp>And here's another issue: When bags of lettuce and other produce end up in landfills, it contributes to climate change.\u003c/p>\n\u003cp>As the food decomposes, \"it will release methane — a very powerful greenhouse gas,\" explains Berkenkamp. And food waste in landfills is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cp>Some of the methane gas from landfills is being captured and converted to energy. But a lot of it goes into the atmosphere.\u003c/p>\n\u003cp>So, what steps can shoppers take to address this issue?\u003c/p>\n\u003cp>They can compost the greens they don't eat instead of tossing them. If more produce were composted, it could help reduce methane emissions, according to NRDC.\u003c/p>\n\u003cp>And, here's a novel idea: Maybe more of us should rethink our shopping habits — and only buy what we know we can eat.\u003c/p>\n\u003cp>Back at the Salinas Valley dump, there's a separate pile for compost. But because of all the plastic in the lettuce waste from the salad processors, it can't be composted.\u003c/p>\n\u003cp>So, where will it end up? A landfill.\u003c/p>\n\u003cp>Tune in Tuesday night (June 16) to the PBS NewsHour and check The Salt on Wednesday for more on food waste in the Salinas Valley. Here's a \u003ca href=\"https://www.dropbox.com/s/dsbhn34wcfeioe7/food-waste-PROMO.mov?dl=0\">sneak peak of\u003c/a> the upcoming story. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The bagged salad industry is growing quickly. Consumers love the convenience. But one unintended consequence is waste. We investigate why a dump truck full of bagged greens got tossed in a landfill.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150616_me_landfill_of_lettuce_what_happens_to_salad_past_its_prime.mp3\u003c/p>\n\u003cp>Here's a scenario lots of us can relate to: tossing a bag of lettuce because it sat too long in the back of the fridge.\u003c/p>\n\u003cp>It doesn't take a long time for greens to turn to slime.\u003c/p>\n\u003cp>Bag by bag, this waste adds up. The Environmental Protection Agency estimates that the typical American family throws out about $1,600 worth of food each year. And what we consumers toss out is just the last step in a long chain of waste.\u003c/p>\n\u003cp>Food is lost on farms, during processing and trucking. Supermarkets toss out unsold food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We were curious about this downstream waste — the part of the food supply chain that's largely hidden from consumers.\u003c/p>\n\u003cp>And we wondered how the fast-growing, packaged produce and salads category — which is expected to approach \u003ca href=\"http://www.reportlinker.com/p02234073-summary/Branded-Packaged-Produce-and-Salads-U-S-Market-Trends.html\">$7 billion in sales\u003c/a> by 2018 — might contribute to waste.\u003c/p>\n\u003cp>In the Salinas Valley of California — known as America's salad bowl — we visited the \u003ca href=\"http://www.svswa.org/\">municipal dump\u003c/a>. The fertile strip of land surrounding the town of Salinas produces an estimated 70 percent of U.S. salad greens.\u003c/p>\n\u003cp>At the dump, we caught up with Operations Manager Cesar Zuniga as a dump truck pulled in. It was filled to the brim with salads and other waste from nearby farms.\u003c/p>\n\u003cp>\"This one looks like a mixed load,\" Zuniga says. As it tipped its load, out tumbled a 15-foot heap of greens.\u003c/p>\n\u003cp>And a lot of it looked crisp and ready to eat.\u003c/p>\n\u003cfigure id=\"attachment_97002\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/salad-salinas.jpg\" alt=\"The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \" width=\"300\" height=\"225\" class=\"size-full wp-image-97002\">\u003cfigcaption class=\"wp-caption-text\">The Salinas Valley is known as America's salad bowl. The Natural Resources Defense Council estimates that farmers here and elsewhere around the country may over-plant by about 10 percent. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/128012869@N08/15209767607/in/photolist-pb331x-7ZDsmm-5sXA2A-c8XR6G-5yiJ9P-4AbBr2-psvVkV-dVy7PS-ptGgQc-N64eA-iEkAkz-4XUo3p-ptJNV-zhKgt-c2YrZG-c2YpUU-c2Yrry-9hR3h5-gHH8J5-56qZwc-5sTcC8-4dBvFk-4kTyXX-5sXzMu-7m35Kh-4aSGdf-rwjNYB-\">Faces of Fracking/Flickr \u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Some loads ... look very fresh,\" Zuniga says. \"We question, wow, why is this being tossed?\"\u003c/p>\n\u003cp>Zuniga says the load that arrived on this day is pretty typical. \"This is what we see through the spring and fall months: We see a lot of food waste from the salad processing plants,\" he says.\u003c/p>\n\u003cp>As we step closer to the dumped load, Zuniga picks up a bag of salad and looks at the sell-by date stamped on the package.\u003c/p>\n\u003cp>\"What ended up here was good for [another] two weeks or so,\" Zuniga says.\u003c/p>\n\u003cp>So, why were these salad greens dumped?\u003c/p>\n\u003cp>We called \u003ca href=\"http://www.taylorfarms.com/\">Taylor Farms\u003c/a>, the brand name on the bags we saw at the dump. It's one of the big salad processors in the area.\u003c/p>\n\u003cp>In an email, Mark Campion, president of Taylor Farms Retail, told us that the \"primary reason\" that salad gets disposed of is that it gets too close to its \"code date\" — what consumers think of as the sell-by date.\u003c/p>\n\u003cp>\"If we overrun a particular product ... it might not have enough code date for the customer to receive it,\" Campion said.\u003c/p>\n\u003cp>The bags we saw at the dump still had almost two weeks before reaching the sell-by date. But that was probably not long enough to ship them and get them onto store shelves, because grocery chains need plenty of time to sell the products while they're still fresh.\u003c/p>\n\u003cp>\"Most [grocery store] customers require 10-11 days of useable code date upon arrival at their distribution center,\" explains Campion.\u003c/p>\n\u003cp>Campion says Taylor Farms gives surplus product to its employees and donates some to food banks, too. \"The last option is sending product to disposal,\" Campion wrote. \"It's rare that product gets disposed of, but it does happen.\"\u003c/p>\n\u003cp>There are no official estimates of waste from salad processors. And as the U.S. Department of Agriculture has noted, it's \u003ca href=\"http://www.ers.usda.gov/data-products/food-availability-%28per-capita%29-data-system/loss-adjusted-food-availability-documentation.aspx#limitations\">difficult to estimate\u003c/a> food loss at the farm level not just for salad greens but for foods across the supply chain.\u003c/p>\n\u003cp>The Natural Resources Defense Council has \u003ca href=\"http://switchboard.nrdc.org/blogs/dgunders/left_out_how_much_of_the_fresh.html\">surveyed\u003c/a> California farmers about waste. \"It's a a difficult topic,\" says \u003ca href=\"http://switchboard.nrdc.org/blogs/jberkenkamp/\">JoAnne Berkenkamp\u003c/a>, a senior advocate for the environmental group's Food & Agriculture Program. \"Farmers don't want to talk about something they've grown and weren't able to sell.\"\u003c/p>\n\u003cp>It's a sensitive topic — especially in drought-stricken California — where farmers use a large quantity of the state's precious water. But Berkenkamp says the survey research shows that some farmers grow more than they can sell.\u003c/p>\n\u003cp>\"Most large growers have strong incentive to over-plant,\" explains Berkenkamp, because they \"don't want to run out of product or come up short on a contract.\"\u003c/p>\n\u003cp>The NRDC estimates growers may over-plant by about 10 percent. This may not sound like much, \"but it can really add up to thousands of pounds of surplus product,\" Berkenkamp says.\u003c/p>\n\u003cp>And here's another issue: When bags of lettuce and other produce end up in landfills, it contributes to climate change.\u003c/p>\n\u003cp>As the food decomposes, \"it will release methane — a very powerful greenhouse gas,\" explains Berkenkamp. And food waste in landfills is responsible for a significant portion of methane emissions.\u003c/p>\n\u003cp>Some of the methane gas from landfills is being captured and converted to energy. But a lot of it goes into the atmosphere.\u003c/p>\n\u003cp>So, what steps can shoppers take to address this issue?\u003c/p>\n\u003cp>They can compost the greens they don't eat instead of tossing them. If more produce were composted, it could help reduce methane emissions, according to NRDC.\u003c/p>\n\u003cp>And, here's a novel idea: Maybe more of us should rethink our shopping habits — and only buy what we know we can eat.\u003c/p>\n\u003cp>Back at the Salinas Valley dump, there's a separate pile for compost. But because of all the plastic in the lettuce waste from the salad processors, it can't be composted.\u003c/p>\n\u003cp>So, where will it end up? A landfill.\u003c/p>\n\u003cp>Tune in Tuesday night (June 16) to the PBS NewsHour and check The Salt on Wednesday for more on food waste in the Salinas Valley. Here's a \u003ca href=\"https://www.dropbox.com/s/dsbhn34wcfeioe7/food-waste-PROMO.mov?dl=0\">sneak peak of\u003c/a> the upcoming story. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Scream For Gelato Instead Of Ice Cream? Here's The Scoop",
"title": "Why Scream For Gelato Instead Of Ice Cream? Here's The Scoop",
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"content": "\u003cp>Back in the day, this saying applied to pretty much everyone: \"I scream, you scream, we all scream for ice cream.\"\u003c/p>\n\u003cp>Nowadays, though, one friend is probably screaming for gelato, another for a vegan frozen dessert and yet someone else for sherbet.\u003c/p>\n\u003cp>But it's gelato, ice cream's Italian cousin, that's keeping more customers coming back. Gelato sales rose from $11 million in 2009 to an estimated $214 million in 2014, which has kept frozen dessert sales afloat, according to the market research firm Mintel.\u003c/p>\n\u003cp>Gelato has gained ground in part because it's novel, says Beth Bloom, an analyst at Mintel. And, because we tend to think of gelato as \"this special thing \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=129545919\">made by artisans\u003c/a> in small, premium batches,\" she says.\u003c/p>\n\u003cp>But is gelato really all that different? I'll admit that whenever I take in a mouthful, I often wonder if I'm really just eating ice cream with an exotic name slapped on.\u003c/p>\n\u003cfigure id=\"attachment_96994\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/gelato.jpg\" alt=\"Italian gelato is smoother and silkier than its American counterpart. It's also denser, but has elasticity and fluidity, says Morgan Morano, author of <em>The Art of Gelato</em>. \" width=\"300\" height=\"224\" class=\"size-full wp-image-96994\">\u003cfigcaption class=\"wp-caption-text\">Italian gelato is smoother and silkier than its American counterpart. It's also denser, but has elasticity and fluidity, says Morgan Morano, author of \u003cem>The Art of Gelato\u003c/em>. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/marc_buehler/10292036713/in/photolist-gFtnWR-nDmNF-8cep67-r4NrDR-r4NrGM-qMnAXZ-t3Yew-scQBqT-8ceyps-5aRFif-4NnVCW-4NiHW2-81WpNu-2tbF9t-5qQTw9-gFvpmm-8R39ct-dcNW7Y-8o9XYq-6Lmctx-imWVX-9WF25Q-54V5Ek-6sxQWE-894rRs-GjfN3-GjfNd-897\">Marc Buehler/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They are, in fact, quite different, \u003ca href=\"http://www.moranogelato.com/about\">Morgan Morano\u003c/a> assures me. She's the author of the new book \u003cem>The Art of Making Gelato, \u003c/em>and was classically trained in Italy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first thing you'll notice, she says, is that gelato is a lot creamier. It's smoother and silkier than its American counterpart. It's also denser, yet it has that elasticity and fluidity that you can't get with ice cream.\u003c/p>\n\u003cp>Another difference: \"the actual recipe and ingredients used,\" she says. Both contain cream, milk and sugar. Ice cream, though, is heavier on the cream and typically uses egg yolks to pack the mixture together. Gelato, on the other hand, has more milk than cream. And authentic gelato rarely uses egg yolks, says Morano. Usually, if they're in there, it's just for a bit of flavor.\u003c/p>\n\u003cp>With more cream comes more butterfat. The Food and Drug Administration \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=135.110\">defines\u003c/a> ice cream as containing no less than 10 percent fat – though Morano says most ice cream tend to be 14 to 25 percent fat. Italian gelato, though, only has about 4 to 9 percent fat.\u003c/p>\n\u003cp>At the most basic level – the molecular level – any frozen dessert is a mix of water and fat molecules, according to a 2014 \u003ca href=\"https://www.youtube.com/watch?v=-rlapUkWCSM\">video\u003c/a> by the American Chemical Society. These molecules form crystals as the mixture freezes. And the longer it take for ice cream to freeze, the bigger the crystal, resulting in that crunchy mouthfeel.\u003c/p>\n\u003cp>https://youtu.be/-rlapUkWCSM\u003c/p>\n\u003cp>What the butterfat does, according to the ACS video, is keep ice crystals small by preventing water molecules from clumping together to form giant crystals. It also makes the mixture thick and heavy, which is why you can get a nice, round, firm scoop of ice cream. Scoops of gelato, on the other hand, are often soft fluid drifts.\u003c/p>\n\u003cp>But if fat is what makes the frozen treat creamy, how can gelato be creamier?\u003c/p>\n\u003cp>\"There is a lot less air churned into gelato than into American ice cream, [a process] known as overrun,\" Morano says. American ice cream can be up to 50 percent air. Air makes it soft and fluffy.\u003c/p>\n\u003cp>Since gelato has less butterfat, the mixture is light to begin with. So it only needs 20 to 30 percent air as it thickens and freezes. That keeps the product dense — and therefore creamy, Morano explains. It's also why her recipes suggest using a gelato machine, which churns at a slower rate, rather than an ice cream maker.\u003c/p>\n\u003cp>Lower fat also means the flavors in gelato come out better, Morano argues. \"Butterfat coats your palate,\" she says, \"and if you have less of it you can taste the flavors more quickly.\"\u003c/p>\n\u003cp>It also helps that authentic Italian gelato is typically served at 7 to 12 degrees Fahrenheit, about 10 to 15 degrees warmer than ice cream. As the YouTube video explains, the cold numbs your tongue so you don't taste as much of that sugary sweetness in ice cream. Because gelato is served warmer, you also get more of the flavor's intensity.\u003c/p>\n\u003cp>With the trend of gelato on the rise, shops have been popping up and commercial ice cream companies like Breyers and Haagen-Daz have been quick to \u003ca href=\"http://adage.com/article/cmo-strategy/mamma-mia-americans-finally-embrace-gelato/293015/\">jump on\u003c/a> the bandwagon. But Morano says there's one way to tell if a cup of gelato is made the traditional way or if it's just ice cream in a fancy suit.\u003c/p>\n\u003cp>She says traditional gelato shouldn't be served with an ice cream scoop. Instead, you have to use a spade, which is flatter — like a spatula. \"Not only can you work gelato with the spade to soften it up, but there's a whole artistry,\" she says. \"That's why I love the spade, it's an amazing tool and when you're using it to scoop gelato, people love seeing that.\"\u003c/p>\n\u003cp>When it comes to actually eating gelato, she says one thing matters most: \"Eat it fresh.\"\u003c/p>\n\u003cp>\"When you make anything at home, it never tastes the same the next day,\" she says. \"These recipes in my book — they're meant to be consumed within 24 hours.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Ice cream's velvety Italian cousin is becoming one of America's favorite frozen desserts. It has less fat, but somehow tastes creamier and holds flavors better. So what's gelato's secret?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Back in the day, this saying applied to pretty much everyone: \"I scream, you scream, we all scream for ice cream.\"\u003c/p>\n\u003cp>Nowadays, though, one friend is probably screaming for gelato, another for a vegan frozen dessert and yet someone else for sherbet.\u003c/p>\n\u003cp>But it's gelato, ice cream's Italian cousin, that's keeping more customers coming back. Gelato sales rose from $11 million in 2009 to an estimated $214 million in 2014, which has kept frozen dessert sales afloat, according to the market research firm Mintel.\u003c/p>\n\u003cp>Gelato has gained ground in part because it's novel, says Beth Bloom, an analyst at Mintel. And, because we tend to think of gelato as \"this special thing \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=129545919\">made by artisans\u003c/a> in small, premium batches,\" she says.\u003c/p>\n\u003cp>But is gelato really all that different? I'll admit that whenever I take in a mouthful, I often wonder if I'm really just eating ice cream with an exotic name slapped on.\u003c/p>\n\u003cfigure id=\"attachment_96994\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/gelato.jpg\" alt=\"Italian gelato is smoother and silkier than its American counterpart. It's also denser, but has elasticity and fluidity, says Morgan Morano, author of <em>The Art of Gelato</em>. \" width=\"300\" height=\"224\" class=\"size-full wp-image-96994\">\u003cfigcaption class=\"wp-caption-text\">Italian gelato is smoother and silkier than its American counterpart. It's also denser, but has elasticity and fluidity, says Morgan Morano, author of \u003cem>The Art of Gelato\u003c/em>. \u003ccite>(\u003ca href=\"https://www.flickr.com/photos/marc_buehler/10292036713/in/photolist-gFtnWR-nDmNF-8cep67-r4NrDR-r4NrGM-qMnAXZ-t3Yew-scQBqT-8ceyps-5aRFif-4NnVCW-4NiHW2-81WpNu-2tbF9t-5qQTw9-gFvpmm-8R39ct-dcNW7Y-8o9XYq-6Lmctx-imWVX-9WF25Q-54V5Ek-6sxQWE-894rRs-GjfN3-GjfNd-897\">Marc Buehler/Flickr\u003c/a> )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They are, in fact, quite different, \u003ca href=\"http://www.moranogelato.com/about\">Morgan Morano\u003c/a> assures me. She's the author of the new book \u003cem>The Art of Making Gelato, \u003c/em>and was classically trained in Italy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first thing you'll notice, she says, is that gelato is a lot creamier. It's smoother and silkier than its American counterpart. It's also denser, yet it has that elasticity and fluidity that you can't get with ice cream.\u003c/p>\n\u003cp>Another difference: \"the actual recipe and ingredients used,\" she says. Both contain cream, milk and sugar. Ice cream, though, is heavier on the cream and typically uses egg yolks to pack the mixture together. Gelato, on the other hand, has more milk than cream. And authentic gelato rarely uses egg yolks, says Morano. Usually, if they're in there, it's just for a bit of flavor.\u003c/p>\n\u003cp>With more cream comes more butterfat. The Food and Drug Administration \u003ca href=\"http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=135.110\">defines\u003c/a> ice cream as containing no less than 10 percent fat – though Morano says most ice cream tend to be 14 to 25 percent fat. Italian gelato, though, only has about 4 to 9 percent fat.\u003c/p>\n\u003cp>At the most basic level – the molecular level – any frozen dessert is a mix of water and fat molecules, according to a 2014 \u003ca href=\"https://www.youtube.com/watch?v=-rlapUkWCSM\">video\u003c/a> by the American Chemical Society. These molecules form crystals as the mixture freezes. And the longer it take for ice cream to freeze, the bigger the crystal, resulting in that crunchy mouthfeel.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/-rlapUkWCSM'\n title='//www.youtube.com/embed/-rlapUkWCSM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>What the butterfat does, according to the ACS video, is keep ice crystals small by preventing water molecules from clumping together to form giant crystals. It also makes the mixture thick and heavy, which is why you can get a nice, round, firm scoop of ice cream. Scoops of gelato, on the other hand, are often soft fluid drifts.\u003c/p>\n\u003cp>But if fat is what makes the frozen treat creamy, how can gelato be creamier?\u003c/p>\n\u003cp>\"There is a lot less air churned into gelato than into American ice cream, [a process] known as overrun,\" Morano says. American ice cream can be up to 50 percent air. Air makes it soft and fluffy.\u003c/p>\n\u003cp>Since gelato has less butterfat, the mixture is light to begin with. So it only needs 20 to 30 percent air as it thickens and freezes. That keeps the product dense — and therefore creamy, Morano explains. It's also why her recipes suggest using a gelato machine, which churns at a slower rate, rather than an ice cream maker.\u003c/p>\n\u003cp>Lower fat also means the flavors in gelato come out better, Morano argues. \"Butterfat coats your palate,\" she says, \"and if you have less of it you can taste the flavors more quickly.\"\u003c/p>\n\u003cp>It also helps that authentic Italian gelato is typically served at 7 to 12 degrees Fahrenheit, about 10 to 15 degrees warmer than ice cream. As the YouTube video explains, the cold numbs your tongue so you don't taste as much of that sugary sweetness in ice cream. Because gelato is served warmer, you also get more of the flavor's intensity.\u003c/p>\n\u003cp>With the trend of gelato on the rise, shops have been popping up and commercial ice cream companies like Breyers and Haagen-Daz have been quick to \u003ca href=\"http://adage.com/article/cmo-strategy/mamma-mia-americans-finally-embrace-gelato/293015/\">jump on\u003c/a> the bandwagon. But Morano says there's one way to tell if a cup of gelato is made the traditional way or if it's just ice cream in a fancy suit.\u003c/p>\n\u003cp>She says traditional gelato shouldn't be served with an ice cream scoop. Instead, you have to use a spade, which is flatter — like a spatula. \"Not only can you work gelato with the spade to soften it up, but there's a whole artistry,\" she says. \"That's why I love the spade, it's an amazing tool and when you're using it to scoop gelato, people love seeing that.\"\u003c/p>\n\u003cp>When it comes to actually eating gelato, she says one thing matters most: \"Eat it fresh.\"\u003c/p>\n\u003cp>\"When you make anything at home, it never tastes the same the next day,\" she says. \"These recipes in my book — they're meant to be consumed within 24 hours.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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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": "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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"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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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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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",
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},
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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",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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