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"disqusTitle": "Start Your New Year’s Diet Off Right with Homemade Nut Milks",
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"content": "\u003cfigure id=\"attachment_92150\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\" alt=\"Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\" width=\"1000\" height=\"574\" class=\"size-full wp-image-92150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not one for jumping on the newest diet bandwagon, but come January, I’m usually so stuffed from two months of eating cookies and pies and roast meats that I crave lighter foods. Vegetable soups suddenly become my favorite dinner. And my usual dairy-heavy breakfast just doesn’t seem as appealing as it did a few months ago. Instead, I reach for almond milk to add to cereal and tea in the morning. \u003c/p>\n\u003cp>Since becoming the darling of the non-dairy milk category, almond milk’s shares on grocery store shelves have skyrocketed. Yet this profusion of products has done nothing for their quality. Most almond milks are full of stabilizers, preservatives, and sweeteners. Even the unsweetened bottles in the refrigerator section contain the likes of gellan gum, carrageenan, sunflower lecithin, and natural flavors. They’re less milk than chemistry experiments. \u003c/p>\n\u003cp>What’s the solution? Make almond (and pistachio and pecan and sunflower seed) milk at home. Depending on the price of the nuts, it costs about the same, or even a little less, than the premium brands of almond milk, and the quality is far better. Plus, homemade almond milk is just about the easiest DIY kitchen project you can take on. I often talk about how easy many of these projects are, but almond milk is by far the simplest. All you need to do is soak, blend, and drain. That’s it.\u003c/p>\n\u003cfigure id=\"attachment_92151\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\" alt=\"The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\" width=\"1000\" height=\"678\" class=\"size-full wp-image-92151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going through so much nut milk these days that I typically make more than one batch at once. Here, I’ve made a batch of almond and a batch of pistachio.\u003c/p>\n\u003cp>The night before you want your milk, cover 1 cup of nuts with cold, filtered water. Cover and refrigerate overnight to soften the nuts. The next day, drain the nuts and transfer them to a blender.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next, add water to the blender until it is about three-quarters of the way full. Blend the nuts until they’ve turned to a smooth pulp. Depending on the strength of your blender, this will take somewhere between 30 seconds and 1 minute. \u003c/p>\n\u003cfigure id=\"attachment_92147\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\" alt=\"Drain the soaked nuts and add them to a blender with more cold water to cover. Photo: Kate Williams\" width=\"700\" height=\"1050\" class=\"size-full wp-image-92147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain the soaked nuts and add them to a blender with more cold water to cover. The water should only be three-quarters of the way full. This photo shows a bit too much water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To drain the milk, line a fine mesh strainer with a clean dishtowel or butter muslin. (If you have a nut milk bag, you can use it instead of the lined strainer.) Place the strainer over a large bowl. I have a 2-quart measuring cup with a spout, which is perfect, but you can use any bowl with at least a 1-quart capacity. Slowly pour the nut mixture through the towel into the bowl. You may need to pause and let the mixture drain as you go to prevent spill-overs. Let most of the liquid drain through the dishtowel. \u003c/p>\n\u003cp>Grab the corners of the towel and bring them together to form a sack. Twist and squeeze the sack to press out any additional liquid from the nut pulp. Transfer the pulp to a storage container and save for later use — I like to dehydrate it in a low oven and use as coarse nut flour for baking.\u003c/p>\n\u003cfigure id=\"attachment_92148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\" alt=\"Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-92148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now taste your nut milk. Decide if you’d like it to be thinner and add water to taste. Decide if you’d like it to be a little sweet and stir in a touch of honey or maple syrup. Decide if you want to add a bit of spice and add a pinch of cinnamon, cardamom, or maybe a drizzle of vanilla extract. It’s up to you. It’s your milk.\u003c/p>\n\u003cfigure id=\"attachment_92149\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\" alt=\"Homemade pistachio and almond milks. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-92149\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio and almond milks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Nut Milk\u003c/h3>\n\u003cp>\u003cem>Makes about 1 quart\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can use any raw nut or seed you’d like in this recipe. I prefer sweeter nuts, like almonds or pistachios, over nuts with more bitterness, like walnuts. You can use the leftover nut pulp in baked goods or dehydrate it in a low oven to use as coarse nut flour.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup raw nuts (preferably organic)\u003c/li>\n\u003cli>Cold filtered water\u003c/li>\n\u003cli>Honey, maple syrup, vanilla, cinnamon, cardamom, or other sweeteners and spices (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place nuts in a large jar or bowl and cover with at least 2 cups water. Cover and refrigerate overnight.\u003c/li>\n\u003cli>The next day, drain the soaked nuts and transfer to a blender. Cover the nuts with enough water to fill the blender three-quarters of the way full (3 to 4 cups in standard-size blenders). Blend on high until the nuts have been reduced to a smooth pulp, 30 seconds to 1 minute.\u003c/li>\n\u003cli>Line a fine mesh strainer with a clean dishtowel or butter muslin. Place strainer over a large bowl, preferably one with a spout. Slowly pour nut mixture through the towel. Let the mixture sit until most of the liquid has filtered through the towel, about 1 minute. Bring together the corners of the towel to form a sack. Twist the sack into a ball and squeeze until all of the liquid has been expelled from the nut pulp.\u003c/li>\n\u003cli>Transfer the nut pulp to a 2-cup container and save for later use.\u003c/li>\n\u003cli>Stir in any sweeteners or spices to the milk, to taste. Transfer the milk to a 1-quart glass canning jar, cover, and refrigerate. Shake the milk before serving. Nut milks will last for 3 to 4 days in the refrigerator.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "The almond milks that fill grocery stores these days are full of sugar and/or stabilizers, and (worse) they hardly even taste the nuts from which they're made. It's far better to make it at home. Nut milks are simple, and you don't need anything more than a blender and a strainer. Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92150\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-and-meal-1.jpg\" alt=\"Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\" width=\"1000\" height=\"574\" class=\"size-full wp-image-92150\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio milk, almond milk, and nut meal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not one for jumping on the newest diet bandwagon, but come January, I’m usually so stuffed from two months of eating cookies and pies and roast meats that I crave lighter foods. Vegetable soups suddenly become my favorite dinner. And my usual dairy-heavy breakfast just doesn’t seem as appealing as it did a few months ago. Instead, I reach for almond milk to add to cereal and tea in the morning. \u003c/p>\n\u003cp>Since becoming the darling of the non-dairy milk category, almond milk’s shares on grocery store shelves have skyrocketed. Yet this profusion of products has done nothing for their quality. Most almond milks are full of stabilizers, preservatives, and sweeteners. Even the unsweetened bottles in the refrigerator section contain the likes of gellan gum, carrageenan, sunflower lecithin, and natural flavors. They’re less milk than chemistry experiments. \u003c/p>\n\u003cp>What’s the solution? Make almond (and pistachio and pecan and sunflower seed) milk at home. Depending on the price of the nuts, it costs about the same, or even a little less, than the premium brands of almond milk, and the quality is far better. Plus, homemade almond milk is just about the easiest DIY kitchen project you can take on. I often talk about how easy many of these projects are, but almond milk is by far the simplest. All you need to do is soak, blend, and drain. That’s it.\u003c/p>\n\u003cfigure id=\"attachment_92151\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/soaked-nuts-in-jars-1.jpg\" alt=\"The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\" width=\"1000\" height=\"678\" class=\"size-full wp-image-92151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first step to homemade nut milk is to soak your nuts of choice is cold water overnight. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’m going through so much nut milk these days that I typically make more than one batch at once. Here, I’ve made a batch of almond and a batch of pistachio.\u003c/p>\n\u003cp>The night before you want your milk, cover 1 cup of nuts with cold, filtered water. Cover and refrigerate overnight to soften the nuts. The next day, drain the nuts and transfer them to a blender.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next, add water to the blender until it is about three-quarters of the way full. Blend the nuts until they’ve turned to a smooth pulp. Depending on the strength of your blender, this will take somewhere between 30 seconds and 1 minute. \u003c/p>\n\u003cfigure id=\"attachment_92147\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/almonds-in-blender.jpg\" alt=\"Drain the soaked nuts and add them to a blender with more cold water to cover. Photo: Kate Williams\" width=\"700\" height=\"1050\" class=\"size-full wp-image-92147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain the soaked nuts and add them to a blender with more cold water to cover. The water should only be three-quarters of the way full. This photo shows a bit too much water. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To drain the milk, line a fine mesh strainer with a clean dishtowel or butter muslin. (If you have a nut milk bag, you can use it instead of the lined strainer.) Place the strainer over a large bowl. I have a 2-quart measuring cup with a spout, which is perfect, but you can use any bowl with at least a 1-quart capacity. Slowly pour the nut mixture through the towel into the bowl. You may need to pause and let the mixture drain as you go to prevent spill-overs. Let most of the liquid drain through the dishtowel. \u003c/p>\n\u003cp>Grab the corners of the towel and bring them together to form a sack. Twist and squeeze the sack to press out any additional liquid from the nut pulp. Transfer the pulp to a storage container and save for later use — I like to dehydrate it in a low oven and use as coarse nut flour for baking.\u003c/p>\n\u003cfigure id=\"attachment_92148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/draining-milk-3.jpg\" alt=\"Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-92148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squeeze and twist the dishtowel to press out all of the milk from the nuts. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now taste your nut milk. Decide if you’d like it to be thinner and add water to taste. Decide if you’d like it to be a little sweet and stir in a touch of honey or maple syrup. Decide if you want to add a bit of spice and add a pinch of cinnamon, cardamom, or maybe a drizzle of vanilla extract. It’s up to you. It’s your milk.\u003c/p>\n\u003cfigure id=\"attachment_92149\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/finished-nut-milks-1.jpg\" alt=\"Homemade pistachio and almond milks. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-92149\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pistachio and almond milks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: DIY Nut Milk\u003c/h3>\n\u003cp>\u003cem>Makes about 1 quart\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can use any raw nut or seed you’d like in this recipe. I prefer sweeter nuts, like almonds or pistachios, over nuts with more bitterness, like walnuts. You can use the leftover nut pulp in baked goods or dehydrate it in a low oven to use as coarse nut flour.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup raw nuts (preferably organic)\u003c/li>\n\u003cli>Cold filtered water\u003c/li>\n\u003cli>Honey, maple syrup, vanilla, cinnamon, cardamom, or other sweeteners and spices (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place nuts in a large jar or bowl and cover with at least 2 cups water. Cover and refrigerate overnight.\u003c/li>\n\u003cli>The next day, drain the soaked nuts and transfer to a blender. Cover the nuts with enough water to fill the blender three-quarters of the way full (3 to 4 cups in standard-size blenders). Blend on high until the nuts have been reduced to a smooth pulp, 30 seconds to 1 minute.\u003c/li>\n\u003cli>Line a fine mesh strainer with a clean dishtowel or butter muslin. Place strainer over a large bowl, preferably one with a spout. Slowly pour nut mixture through the towel. Let the mixture sit until most of the liquid has filtered through the towel, about 1 minute. Bring together the corners of the towel to form a sack. Twist the sack into a ball and squeeze until all of the liquid has been expelled from the nut pulp.\u003c/li>\n\u003cli>Transfer the nut pulp to a 2-cup container and save for later use.\u003c/li>\n\u003cli>Stir in any sweeteners or spices to the milk, to taste. Transfer the milk to a 1-quart glass canning jar, cover, and refrigerate. Shake the milk before serving. Nut milks will last for 3 to 4 days in the refrigerator.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Trucks, Share The Lane. Food Bikes Are Merging Into The Business",
"title": "Food Trucks, Share The Lane. Food Bikes Are Merging Into The Business",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92127\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-1_enl-106cb1f0d67a72f64de0232b1aebf67a3d0da9b5-e1421444350391.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-1_enl-106cb1f0d67a72f64de0232b1aebf67a3d0da9b5-e1421444350391.jpg\" alt=\"Charlie Wicker of Trailhead Coffee Roasters makes all of his deliveries within the 6-mile radius of urban Portland, Ore., on one of his custom-built cargo bikes. He can also pull over to brew and serve coffee. Photo: John Lee/Courtesy of Trailhead Coffee Roasters\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charlie Wicker of Trailhead Coffee Roasters makes all of his deliveries within the 6-mile radius of urban Portland, Ore., on one of his custom-built cargo bikes. He can also pull over to brew and serve coffee. Photo: John Lee/Courtesy of Trailhead Coffee Roasters\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/16/371688456/food-trucks-share-the-lane-food-bikes-are-merging-into-the-business\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/16/15)\u003c/p>\n\u003cp>When upscale food trucks roared into popularity a few years ago, the folks running them praised their rolling operations as far cheaper and simpler to launch than a bricks-and-mortar restaurant.\u003c/p>\n\u003cp>Now, entrepreneurs are finding similar advantages in food bikes.\u003c/p>\n\u003cp>Brewers, chefs, baristas and even farmers are turning to pedal-powered vehicles to bring their goods to consumers — and, sometimes, actually produce them on the street.\u003c/p>\n\u003cp>The environmental benefits of ditching a motor are obvious — fewer emissions into the urban air. It also makes sense financially: A fully outfitted food bike costs just several thousand dollars — a fraction of the price of a food truck, which runs tens of thousands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the main appeal, it seems, is far simpler.\u003c/p>\n\u003cfigure id=\"attachment_92128\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-3_enl-922370d42f9722b37aff06d435bc30c108563a1d-e1421444397703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-3_enl-922370d42f9722b37aff06d435bc30c108563a1d-290x209.jpg\" alt=\"Worksman Cycles makes trikes for food vending and for general deliveries. Most of its customers are independent businesses, but some are larger national chains like gourmet food purveyor Harry and David, whose food bike is pictured above. Photo: Courtesy of Worksman Cycles\" width=\"290\" height=\"209\" class=\"size-medium wp-image-92128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Worksman Cycles makes trikes for food vending and for general deliveries. Most of its customers are independent businesses, but some are larger national chains like gourmet food purveyor Harry and David, whose food bike is pictured above. Photo: Courtesy of Worksman Cycles\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's more convenient being on a bike,\" says Vincent Sterne, owner of \u003ca href=\"http://www.tworiverscider.com/\">Two Rivers Cider Co.\u003c/a> in Sacramento, Calif.\u003c/p>\n\u003cp>Sterne has been delivering cider kegs and bottles by bike to bars and retailers for 18 years.\u003c/p>\n\u003cp>\"I go to all the local beer festivals on my bicycle, and I pull in and get set up and pull out again faster than anyone in a truck,\" says Sterne, who uses four company bicycles. One of them is actually a moving bar: a cargo bike fitted with keg mounts and tap handles that he pedals to special tasting events. \"I just roll up and turn on the CO2,\" he says. \"It's that easy.\"\u003c/p>\n\u003cp>Charlie Wicker, owner of \u003ca href=\"http://www.trailheadcoffeeroasters.com/\">Trailhead Coffee Roasters\u003c/a>, uses a pair of cargo bikes for all deliveries within the 6-mile radius of urban Portland, Ore. He even has the capacity to pull over anywhere to brew and serve coffee. He says riding even a heavily loaded bicycle in a congested city is swifter and more efficient than using a vehicle.\u003c/p>\n\u003cp>\"We're doing high volumes of retail business within the Portland area, and we use bikes because it works,\" Wicker says.\u003c/p>\n\u003cfigure id=\"attachment_92129\" class=\"wp-caption aligncenter\" style=\"max-width: 994px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/curbside-bikes_wide-bffe5cef3d873b772d52992b437d5a7af0998435.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/curbside-bikes_wide-bffe5cef3d873b772d52992b437d5a7af0998435.jpg\" alt=\"Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley. Photo: Jenny Oh/KQED Bay Area Bites\" width=\"994\" height=\"559\" class=\"size-full wp-image-92129\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley. Photo: Jenny Oh/KQED Bay Area Bites\u003c/figcaption>\u003c/figure>\n\u003cp>He can carry 200 pounds of coffee at a time — even uphill — and says he pedals 600 to 700 pounds weekly to Portland cafes, grocery stores and restaurants. And he says he can make his routine delivery circuit faster than competing coffee purveyors, whom he sometimes slips quietly past in downtown gridlock.\u003c/p>\n\u003cp>\"On a bike, you're basically impervious to traffic jams,\" he says. \"I can calculate my delivery time down to the minute.\"\u003c/p>\n\u003cp>Around the country, the fleet of food bike vendors is swelling — from the \u003ca href=\"http://taco.bike/\">Taco Bike\u003c/a> in Nashville to the \u003ca href=\"https://www.facebook.com/westsacveggitrike\">West Sac Veggie Trike\u003c/a> in Sacramento.\u003c/p>\n\u003cp>Portland-based \u003ca href=\"https://metrofiets.com/\">Metrofiets Cargo Bikes\u003c/a> is among the companies supplying the growing industry. Co-owner Phillip Ross says demand has ballooned beyond what he and partner James Nichols can keep up with.\u003c/p>\n\u003cp>Ross says he has shipped custom-built cargo bicycles to customers around the country and even to Europe. Most are fitted just for packing and transport. Some are also rigged for cooking, food prep and draft beverage service. At least one had an operating sink.\u003c/p>\n\u003cp>One of his earlier customers was \u003ca href=\"http://hopworksbeer.com/\">Hopworks Urban Brewery\u003c/a>, a Portland brewpub for which Metrofiets built a custom bar bike, fitted with keg mounts, tap handles, a pizza rack in the rear and solar panels to power an MP3 player at party events.\u003c/p>\n\u003cfigure id=\"attachment_92130\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-2_enl-b04fb74eb734542bc9a1c5ff3883643ccd450d04-e1421444307506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-2_enl-b04fb74eb734542bc9a1c5ff3883643ccd450d04-e1421444307506.jpg\" alt=\"Bicycle Coffee serves its brews at the Grand Lake Farmers Market in Oakland, Calif. Photo: Courtesy of John Romankiewicz\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bicycle Coffee serves its brews at the Grand Lake Farmers Market in Oakland, Calif. Photo: Courtesy of John Romankiewicz\u003c/figcaption>\u003c/figure>\n\u003cp>Metrofiets is a two-person outfit. \u003ca href=\"http://worksman.com/\">Worksman Cycles\u003c/a>, based in Queens, N.Y., is huge by comparison. The company, which has 55 employees, has been building custom bikes and trikes since 1898, says co-owner Wayne Sosin. He says firms big and small have long recognized the marketing value of a company bicycle.\u003c/p>\n\u003cp>\"The public sees a bike or tricycle as charming, not like a truck spewing fumes,\" Sosin says. A bike, he says, can work like a \"moving billboard.\"\u003c/p>\n\u003cp>Sosin says he has built rigs for large companies including Whole Foods, Domino's Pizza, Starbucks and Four Seasons Hotels and Resorts, which uses them as room service vehicles between buildings.\u003c/p>\n\u003cp>Moving through a busy street grid on a bike may be easy, but cooking on one isn't. Sometimes it isn't even legal, as dishwashing stations and refrigeration may be required onsite by state health codes.\u003c/p>\n\u003cp>\"If I put all that extra stuff on my bike, it would become a food truck,\" says Alfonso Dominguez, owner of El Taco Bike. So Dominguez preps all of the tacos at his \u003ca href=\"http://www.tamarindoantojeria.com/#!about/c1iho\">family's Oakland, Calif., restaurant\u003c/a>, then pedals them to parties and street festivals for sale.\u003c/p>\n\u003cp>Berkeley resident John Romankiewicz, who will soon be serving Chinese crepes off a food bike called Jian Bing Johnny's, hopes to amend existing law for the benefit of all food bikes. What he wants is for health officials to allow food bike operators to cook and serve food without onsite refrigeration for up to four hours — the same time limit granted to stationary food purveyors. This, he says, would grant wiggle room to work with.\u003c/p>\n\u003cp>\"I'll just pack up before the four-hour mark, and I'll bring lots of spatulas,\" he says, so he doesn't have to wash them.\u003c/p>\n\u003cp>Europe's fleet of food bikes is advancing at least as quickly as America's.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wheelyscafe.com/\">Wheely's Cafe\u003c/a> is a Scandinavian concept aimed at creating a global franchise of trike-based coffee shops. A company called \u003ca href=\"http://foodlogica.com/\">Foodlogica\u003c/a> runs solar-powered trikes that operate \"last-mile\" food delivery services in Amsterdam.\u003c/p>\n\u003cp>There is even a $15,000 coffee-brewing bike, made by a London company called \u003ca href=\"http://www.velopresso.cc/\">Velopresso\u003c/a>, that grinds roasted beans via pedal power, then brews you a cup of joe.\u003c/p>\n\u003cp>Clever — but Trailhead Coffee's Wicker says he isn't interested in such gimmicks.\u003c/p>\n\u003cp>\"We aren't a circus show,\" he says. \"This is a viable business.\" \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>\u003cfigure id=\"attachment_92127\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-1_enl-106cb1f0d67a72f64de0232b1aebf67a3d0da9b5-e1421444350391.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-1_enl-106cb1f0d67a72f64de0232b1aebf67a3d0da9b5-e1421444350391.jpg\" alt=\"Charlie Wicker of Trailhead Coffee Roasters makes all of his deliveries within the 6-mile radius of urban Portland, Ore., on one of his custom-built cargo bikes. He can also pull over to brew and serve coffee. Photo: John Lee/Courtesy of Trailhead Coffee Roasters\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charlie Wicker of Trailhead Coffee Roasters makes all of his deliveries within the 6-mile radius of urban Portland, Ore., on one of his custom-built cargo bikes. He can also pull over to brew and serve coffee. Photo: John Lee/Courtesy of Trailhead Coffee Roasters\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/16/371688456/food-trucks-share-the-lane-food-bikes-are-merging-into-the-business\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/16/15)\u003c/p>\n\u003cp>When upscale food trucks roared into popularity a few years ago, the folks running them praised their rolling operations as far cheaper and simpler to launch than a bricks-and-mortar restaurant.\u003c/p>\n\u003cp>Now, entrepreneurs are finding similar advantages in food bikes.\u003c/p>\n\u003cp>Brewers, chefs, baristas and even farmers are turning to pedal-powered vehicles to bring their goods to consumers — and, sometimes, actually produce them on the street.\u003c/p>\n\u003cp>The environmental benefits of ditching a motor are obvious — fewer emissions into the urban air. It also makes sense financially: A fully outfitted food bike costs just several thousand dollars — a fraction of the price of a food truck, which runs tens of thousands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the main appeal, it seems, is far simpler.\u003c/p>\n\u003cfigure id=\"attachment_92128\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-3_enl-922370d42f9722b37aff06d435bc30c108563a1d-e1421444397703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-3_enl-922370d42f9722b37aff06d435bc30c108563a1d-290x209.jpg\" alt=\"Worksman Cycles makes trikes for food vending and for general deliveries. Most of its customers are independent businesses, but some are larger national chains like gourmet food purveyor Harry and David, whose food bike is pictured above. Photo: Courtesy of Worksman Cycles\" width=\"290\" height=\"209\" class=\"size-medium wp-image-92128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Worksman Cycles makes trikes for food vending and for general deliveries. Most of its customers are independent businesses, but some are larger national chains like gourmet food purveyor Harry and David, whose food bike is pictured above. Photo: Courtesy of Worksman Cycles\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's more convenient being on a bike,\" says Vincent Sterne, owner of \u003ca href=\"http://www.tworiverscider.com/\">Two Rivers Cider Co.\u003c/a> in Sacramento, Calif.\u003c/p>\n\u003cp>Sterne has been delivering cider kegs and bottles by bike to bars and retailers for 18 years.\u003c/p>\n\u003cp>\"I go to all the local beer festivals on my bicycle, and I pull in and get set up and pull out again faster than anyone in a truck,\" says Sterne, who uses four company bicycles. One of them is actually a moving bar: a cargo bike fitted with keg mounts and tap handles that he pedals to special tasting events. \"I just roll up and turn on the CO2,\" he says. \"It's that easy.\"\u003c/p>\n\u003cp>Charlie Wicker, owner of \u003ca href=\"http://www.trailheadcoffeeroasters.com/\">Trailhead Coffee Roasters\u003c/a>, uses a pair of cargo bikes for all deliveries within the 6-mile radius of urban Portland, Ore. He even has the capacity to pull over anywhere to brew and serve coffee. He says riding even a heavily loaded bicycle in a congested city is swifter and more efficient than using a vehicle.\u003c/p>\n\u003cp>\"We're doing high volumes of retail business within the Portland area, and we use bikes because it works,\" Wicker says.\u003c/p>\n\u003cfigure id=\"attachment_92129\" class=\"wp-caption aligncenter\" style=\"max-width: 994px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/curbside-bikes_wide-bffe5cef3d873b772d52992b437d5a7af0998435.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/curbside-bikes_wide-bffe5cef3d873b772d52992b437d5a7af0998435.jpg\" alt=\"Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley. Photo: Jenny Oh/KQED Bay Area Bites\" width=\"994\" height=\"559\" class=\"size-full wp-image-92129\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley. Photo: Jenny Oh/KQED Bay Area Bites\u003c/figcaption>\u003c/figure>\n\u003cp>He can carry 200 pounds of coffee at a time — even uphill — and says he pedals 600 to 700 pounds weekly to Portland cafes, grocery stores and restaurants. And he says he can make his routine delivery circuit faster than competing coffee purveyors, whom he sometimes slips quietly past in downtown gridlock.\u003c/p>\n\u003cp>\"On a bike, you're basically impervious to traffic jams,\" he says. \"I can calculate my delivery time down to the minute.\"\u003c/p>\n\u003cp>Around the country, the fleet of food bike vendors is swelling — from the \u003ca href=\"http://taco.bike/\">Taco Bike\u003c/a> in Nashville to the \u003ca href=\"https://www.facebook.com/westsacveggitrike\">West Sac Veggie Trike\u003c/a> in Sacramento.\u003c/p>\n\u003cp>Portland-based \u003ca href=\"https://metrofiets.com/\">Metrofiets Cargo Bikes\u003c/a> is among the companies supplying the growing industry. Co-owner Phillip Ross says demand has ballooned beyond what he and partner James Nichols can keep up with.\u003c/p>\n\u003cp>Ross says he has shipped custom-built cargo bicycles to customers around the country and even to Europe. Most are fitted just for packing and transport. Some are also rigged for cooking, food prep and draft beverage service. At least one had an operating sink.\u003c/p>\n\u003cp>One of his earlier customers was \u003ca href=\"http://hopworksbeer.com/\">Hopworks Urban Brewery\u003c/a>, a Portland brewpub for which Metrofiets built a custom bar bike, fitted with keg mounts, tap handles, a pizza rack in the rear and solar panels to power an MP3 player at party events.\u003c/p>\n\u003cfigure id=\"attachment_92130\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-2_enl-b04fb74eb734542bc9a1c5ff3883643ccd450d04-e1421444307506.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/food-bike-2_enl-b04fb74eb734542bc9a1c5ff3883643ccd450d04-e1421444307506.jpg\" alt=\"Bicycle Coffee serves its brews at the Grand Lake Farmers Market in Oakland, Calif. Photo: Courtesy of John Romankiewicz\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bicycle Coffee serves its brews at the Grand Lake Farmers Market in Oakland, Calif. Photo: Courtesy of John Romankiewicz\u003c/figcaption>\u003c/figure>\n\u003cp>Metrofiets is a two-person outfit. \u003ca href=\"http://worksman.com/\">Worksman Cycles\u003c/a>, based in Queens, N.Y., is huge by comparison. The company, which has 55 employees, has been building custom bikes and trikes since 1898, says co-owner Wayne Sosin. He says firms big and small have long recognized the marketing value of a company bicycle.\u003c/p>\n\u003cp>\"The public sees a bike or tricycle as charming, not like a truck spewing fumes,\" Sosin says. A bike, he says, can work like a \"moving billboard.\"\u003c/p>\n\u003cp>Sosin says he has built rigs for large companies including Whole Foods, Domino's Pizza, Starbucks and Four Seasons Hotels and Resorts, which uses them as room service vehicles between buildings.\u003c/p>\n\u003cp>Moving through a busy street grid on a bike may be easy, but cooking on one isn't. Sometimes it isn't even legal, as dishwashing stations and refrigeration may be required onsite by state health codes.\u003c/p>\n\u003cp>\"If I put all that extra stuff on my bike, it would become a food truck,\" says Alfonso Dominguez, owner of El Taco Bike. So Dominguez preps all of the tacos at his \u003ca href=\"http://www.tamarindoantojeria.com/#!about/c1iho\">family's Oakland, Calif., restaurant\u003c/a>, then pedals them to parties and street festivals for sale.\u003c/p>\n\u003cp>Berkeley resident John Romankiewicz, who will soon be serving Chinese crepes off a food bike called Jian Bing Johnny's, hopes to amend existing law for the benefit of all food bikes. What he wants is for health officials to allow food bike operators to cook and serve food without onsite refrigeration for up to four hours — the same time limit granted to stationary food purveyors. This, he says, would grant wiggle room to work with.\u003c/p>\n\u003cp>\"I'll just pack up before the four-hour mark, and I'll bring lots of spatulas,\" he says, so he doesn't have to wash them.\u003c/p>\n\u003cp>Europe's fleet of food bikes is advancing at least as quickly as America's.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wheelyscafe.com/\">Wheely's Cafe\u003c/a> is a Scandinavian concept aimed at creating a global franchise of trike-based coffee shops. A company called \u003ca href=\"http://foodlogica.com/\">Foodlogica\u003c/a> runs solar-powered trikes that operate \"last-mile\" food delivery services in Amsterdam.\u003c/p>\n\u003cp>There is even a $15,000 coffee-brewing bike, made by a London company called \u003ca href=\"http://www.velopresso.cc/\">Velopresso\u003c/a>, that grinds roasted beans via pedal power, then brews you a cup of joe.\u003c/p>\n\u003cp>Clever — but Trailhead Coffee's Wicker says he isn't interested in such gimmicks.\u003c/p>\n\u003cp>\"We aren't a circus show,\" he says. \"This is a viable business.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Pay-It-Forward Generosity at Pizza Place Helps to Feed the Homeless",
"title": "Pay-It-Forward Generosity at Pizza Place Helps to Feed the Homeless",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92076\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-2_enl-420a0a5e59f388b13fec30c5cdc198cc7070a608-e1421272477198.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-2_enl-420a0a5e59f388b13fec30c5cdc198cc7070a608-e1421272477198.jpg\" alt=\"The lunchtime rush at Rosa's Fresh Pizza in Center City Philadelphia where customers pay extra money to buy slices for the homeless. Photo: Elizabeth Fiedler/WHYY\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92076\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The lunchtime rush at Rosa's Fresh Pizza in Center City Philadelphia where customers pay extra money to buy slices for the homeless. Photo: Elizabeth Fiedler/WHYY\u003c/figcaption>\u003c/figure>\n\u003cp>by Elizabeth Fiedler, \u003ca href=\"http://www.whyy.org\" target=\"_blank\">WHYY\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/14/377033772/philadelphia-pizza-lovers-pay-it-forward-one-slice-at-a-time\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/15/15) \u003c/p>\n\u003cp>Some pizza restaurants decorate the walls with signed photos of minor local celebrities who once stopped by for a slice.\u003c/p>\n\u003cp>At Rosa's Fresh Pizza in Philadelphia the shop is adorned with post-it notes and letters. The messages are from customers who gave $1 so homeless members in the community could get a slice, which cost $1.\u003c/p>\n\u003cp>\"The homeless, they come in and say, 'I hear you give out free pizza to homeless people,' \" owner Mason Wartman tells The Salt.\u003c/p>\n\u003cp>The pay-it-forward pizza program started about a year ago, Wartman says, when one paying customer asked if he could buy a slice for a homeless person. \"I said 'Sure.' I took his dollar and ran out and got some post-it notes and put one up to signify that a slice was purchased,\" he recalls.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pay-it-forward pizza was born.\u003c/p>\n\u003cp>Over the last nine months, Wartman says clients have bought 8,400 slices of pizza for their homeless neighbors. He kept track of the pre-paid slices with post-it notes on the walls until he hit about 500 free slices. Then the accounting system became untenable. He now keeps track at the register.\u003c/p>\n\u003cp>But his customers — both paying and non-paying — keep sharing their motivations and their thanks in writing. On the post-it notes and papers hung around the shop there are messages like, \"I just want to thank everyone that donated to Rosa's; it gave me a place to eat everyday and the opportunity to get back on my feet. I start a new job tomorrow!\"\u003c/p>\n\u003cfigure id=\"attachment_92075\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-1_enl-36c7409d6a04456a921be823c8e4e236551cdfd5-e1421272673835.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-1_enl-36c7409d6a04456a921be823c8e4e236551cdfd5-290x193.jpg\" alt=\"Slices of pizza on the counter of Rosa's Fresh Pizza where customers are encouraged to pay it forward. Photo: Elizabeth Fiedler/WHYY\" width=\"290\" height=\"193\" class=\"size-medium wp-image-92075\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slices of pizza on the counter of Rosa's Fresh Pizza where customers are encouraged to pay it forward. Photo: Elizabeth Fiedler/WHYY\u003c/figcaption>\u003c/figure>\n\u003cp>Wartman says the customer who started it all was inspired by a practice in Italy called \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/25/eu-embraces-suspended-coffee-pay-it-forward-with-a-cup-of-joe/\">suspended coffee\u003c/a>\" where customers purchase an extra cup for someone who can't afford it.\u003c/p>\n\u003cp>Pay-it-forward generosity isn't limited to Italian cafes or one Philly pizza shop. Even mega-chains including the bakery and sandwich chain Panera have gotten into the giving act.\u003c/p>\n\u003cp>\u003ca href=\"http://paneracares.org/locations/\">At five \"Panera Cares\" locations\u003c/a> across the country, there are no set menu prices. In a written statement, Panera spokesperson Kate McConnell tells The Salt that the cafes \"provide suggested donation amounts for all menu items to help guide those who would like to 'pay it forward.' \" She says the money collected is used to cover the operating costs of the cafes, \"while also covering the cost of the meals for those who come in and are unable to contribute the suggested donation amount.\"\u003c/p>\n\u003cp>Other chains' pay-it-forward systems have grown organically. Starbucks Coffee company spokesperson Sanja Gould says the company doesn't have a formal system in place but some customers ask to pay for others and some store partners may encourage customers to do so verbally.\u003c/p>\n\u003cfigure id=\"attachment_92077\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza_enl-e8c20e171a874bed213c97937f44826dc4b4784e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza_enl-e8c20e171a874bed213c97937f44826dc4b4784e-e1421272597986.jpg\" alt=\"Messages adorn the walls of a Philadelphia pizza shop where customers pay an extra $1 to feed a person who is homeless. Photo: Courtesy of Mason Wartman\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Messages adorn the walls of a Philadelphia pizza shop where customers pay an extra $1 to feed a person who is homeless. Photo: Courtesy of Mason Wartman\u003c/figcaption>\u003c/figure>\n\u003cp>\"It happens for Starbucks all around the world,\" she says.\u003c/p>\n\u003cp>The latte-giving spans a huge range. Gould says some people just offer to pay for the person behind them in line while others \"might load a certain dollar amount onto a Starbucks card and the store partners have it on hand and they keep adding to it as the line goes on.\"\u003c/p>\n\u003cp>Gould points to an impressive example: \u003ca href=\"http://www.eater.com/2013/12/30/6306591/ct-starbucks-customers-pay-it-forward-1468-times\">more than 1,000 customers at a Connecticut Starbucks\u003c/a> paid it forward on Christmas Eve in 2013.\u003c/p>\n\u003cp>Wartman says the pay-it-forward method at his tiny Philly pizza shop has made him think about customers' motivations.\u003c/p>\n\u003cp>\"They're just really nice people, you know? Sometimes homeless people buy them for other homeless people.\" He says people want to help but aren't sure what to do.\u003c/p>\n\u003cp>\"This is a super-easy way, a super-efficient way and a super-transparent way to help the homeless.\"\u003c/p>\n\u003cp>Wartman doesn't need to advertise, and he is receiving enough \"paid forward\" pizza that he does not have to turn away any of the homeless people who come in. He says word has spread within Philadelphia's homeless community and each day 30 to 40 homeless people come in asking for a free slice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.whyy.org\" target=\"_blank\">WHYY\u003c/a>, Inc.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A Philadelphia pizza shop has become an ad hoc feeding program for the homeless where customers can pay the $1 slices forward. To date, some 8,400 slices have been bought for the homeless.",
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"description": "A Philadelphia pizza shop has become an ad hoc feeding program for the homeless where customers can pay the $1 slices forward. To date, some 8,400 slices have been bought for the homeless.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92076\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-2_enl-420a0a5e59f388b13fec30c5cdc198cc7070a608-e1421272477198.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-2_enl-420a0a5e59f388b13fec30c5cdc198cc7070a608-e1421272477198.jpg\" alt=\"The lunchtime rush at Rosa's Fresh Pizza in Center City Philadelphia where customers pay extra money to buy slices for the homeless. Photo: Elizabeth Fiedler/WHYY\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92076\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The lunchtime rush at Rosa's Fresh Pizza in Center City Philadelphia where customers pay extra money to buy slices for the homeless. Photo: Elizabeth Fiedler/WHYY\u003c/figcaption>\u003c/figure>\n\u003cp>by Elizabeth Fiedler, \u003ca href=\"http://www.whyy.org\" target=\"_blank\">WHYY\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/14/377033772/philadelphia-pizza-lovers-pay-it-forward-one-slice-at-a-time\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/15/15) \u003c/p>\n\u003cp>Some pizza restaurants decorate the walls with signed photos of minor local celebrities who once stopped by for a slice.\u003c/p>\n\u003cp>At Rosa's Fresh Pizza in Philadelphia the shop is adorned with post-it notes and letters. The messages are from customers who gave $1 so homeless members in the community could get a slice, which cost $1.\u003c/p>\n\u003cp>\"The homeless, they come in and say, 'I hear you give out free pizza to homeless people,' \" owner Mason Wartman tells The Salt.\u003c/p>\n\u003cp>The pay-it-forward pizza program started about a year ago, Wartman says, when one paying customer asked if he could buy a slice for a homeless person. \"I said 'Sure.' I took his dollar and ran out and got some post-it notes and put one up to signify that a slice was purchased,\" he recalls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pay-it-forward pizza was born.\u003c/p>\n\u003cp>Over the last nine months, Wartman says clients have bought 8,400 slices of pizza for their homeless neighbors. He kept track of the pre-paid slices with post-it notes on the walls until he hit about 500 free slices. Then the accounting system became untenable. He now keeps track at the register.\u003c/p>\n\u003cp>But his customers — both paying and non-paying — keep sharing their motivations and their thanks in writing. On the post-it notes and papers hung around the shop there are messages like, \"I just want to thank everyone that donated to Rosa's; it gave me a place to eat everyday and the opportunity to get back on my feet. I start a new job tomorrow!\"\u003c/p>\n\u003cfigure id=\"attachment_92075\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-1_enl-36c7409d6a04456a921be823c8e4e236551cdfd5-e1421272673835.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-1_enl-36c7409d6a04456a921be823c8e4e236551cdfd5-290x193.jpg\" alt=\"Slices of pizza on the counter of Rosa's Fresh Pizza where customers are encouraged to pay it forward. Photo: Elizabeth Fiedler/WHYY\" width=\"290\" height=\"193\" class=\"size-medium wp-image-92075\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slices of pizza on the counter of Rosa's Fresh Pizza where customers are encouraged to pay it forward. Photo: Elizabeth Fiedler/WHYY\u003c/figcaption>\u003c/figure>\n\u003cp>Wartman says the customer who started it all was inspired by a practice in Italy called \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/25/eu-embraces-suspended-coffee-pay-it-forward-with-a-cup-of-joe/\">suspended coffee\u003c/a>\" where customers purchase an extra cup for someone who can't afford it.\u003c/p>\n\u003cp>Pay-it-forward generosity isn't limited to Italian cafes or one Philly pizza shop. Even mega-chains including the bakery and sandwich chain Panera have gotten into the giving act.\u003c/p>\n\u003cp>\u003ca href=\"http://paneracares.org/locations/\">At five \"Panera Cares\" locations\u003c/a> across the country, there are no set menu prices. In a written statement, Panera spokesperson Kate McConnell tells The Salt that the cafes \"provide suggested donation amounts for all menu items to help guide those who would like to 'pay it forward.' \" She says the money collected is used to cover the operating costs of the cafes, \"while also covering the cost of the meals for those who come in and are unable to contribute the suggested donation amount.\"\u003c/p>\n\u003cp>Other chains' pay-it-forward systems have grown organically. Starbucks Coffee company spokesperson Sanja Gould says the company doesn't have a formal system in place but some customers ask to pay for others and some store partners may encourage customers to do so verbally.\u003c/p>\n\u003cfigure id=\"attachment_92077\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza_enl-e8c20e171a874bed213c97937f44826dc4b4784e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza_enl-e8c20e171a874bed213c97937f44826dc4b4784e-e1421272597986.jpg\" alt=\"Messages adorn the walls of a Philadelphia pizza shop where customers pay an extra $1 to feed a person who is homeless. Photo: Courtesy of Mason Wartman\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Messages adorn the walls of a Philadelphia pizza shop where customers pay an extra $1 to feed a person who is homeless. Photo: Courtesy of Mason Wartman\u003c/figcaption>\u003c/figure>\n\u003cp>\"It happens for Starbucks all around the world,\" she says.\u003c/p>\n\u003cp>The latte-giving spans a huge range. Gould says some people just offer to pay for the person behind them in line while others \"might load a certain dollar amount onto a Starbucks card and the store partners have it on hand and they keep adding to it as the line goes on.\"\u003c/p>\n\u003cp>Gould points to an impressive example: \u003ca href=\"http://www.eater.com/2013/12/30/6306591/ct-starbucks-customers-pay-it-forward-1468-times\">more than 1,000 customers at a Connecticut Starbucks\u003c/a> paid it forward on Christmas Eve in 2013.\u003c/p>\n\u003cp>Wartman says the pay-it-forward method at his tiny Philly pizza shop has made him think about customers' motivations.\u003c/p>\n\u003cp>\"They're just really nice people, you know? Sometimes homeless people buy them for other homeless people.\" He says people want to help but aren't sure what to do.\u003c/p>\n\u003cp>\"This is a super-easy way, a super-efficient way and a super-transparent way to help the homeless.\"\u003c/p>\n\u003cp>Wartman doesn't need to advertise, and he is receiving enough \"paid forward\" pizza that he does not have to turn away any of the homeless people who come in. He says word has spread within Philadelphia's homeless community and each day 30 to 40 homeless people come in asking for a free slice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.whyy.org\" target=\"_blank\">WHYY\u003c/a>, Inc.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "GMO Potatoes Have Arrived. But Will Anyone Buy Them?",
"title": "GMO Potatoes Have Arrived. But Will Anyone Buy Them?",
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"content": "\u003cfigure id=\"attachment_92065\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-3_slide-9c5df7f5282662734d8012f4f2e0a5344f7e823e-e1421195007488.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-3_slide-9c5df7f5282662734d8012f4f2e0a5344f7e823e-e1421195007488.jpg\" alt=\"After a turn in the tumbling machine, these conventional russet Burbank potatoes are starting to show signs of bruising. New GMO potatoes called Innate russet Burbanks have been bred not to bruise as easily as these. Photo: Dan Charles/NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92065\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After a turn in the tumbling machine, these conventional russet Burbank potatoes are starting to show signs of bruising. New GMO potatoes called Innate russet Burbanks have been bred not to bruise as easily as these. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150113_atc_gmo_potatoes_have_arrived_but_will_anyone_buy_them.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/13/376184710/gmo-potatoes-have-arrived-but-will-anyone-buy-them\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/13/15)\u003c/p>\n\u003cp>On the face of it, the new potato varieties called \"Innate\" seem attractive. If you peel the brown skin off their white flesh, you won't find many unsightly black spots. And when you fry them, you'll probably get a much smaller dose of a potentially harmful chemical.\u003c/p>\n\u003cp>But here's the catch: Some of the biggest potato buyers in the country, such as Frito-Lay and McDonald's, seem afraid to touch these potatoes. Others don't even want to talk about them because they are genetically modified organisms, or GMOs.\u003c/p>\n\u003cp>The potatoes aren't yet on the market (more about that later). So to get a sneak peek at them I paid a visit to Michigan State University and its top potato breeder, \u003ca href=\"http://potatobg.css.msu.edu/douches.shtml\">David Douches\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92066\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-4_slide-a16c15b64b829ba6b7e3c86e590181bc2bcb90ac-e1421195104540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-4_slide-a16c15b64b829ba6b7e3c86e590181bc2bcb90ac-290x193.jpg\" alt=\"Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-92066\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Douches is a lean and focused man, in constant motion. He's been working with potatoes for most of his adult life. It is, you might say, a committed but high-maintenance relationship.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Douches fell for the potato 32 years ago, when he was in graduate school. It seemed like \"a beautiful plant to work with,\" he says. It also feeds a lot of people. According to the \u003ca href=\"http://cipotato.org/\">International Potato Center\u003c/a>, the potato is the world's third-most-important food crop. \"I felt that when I work on something like this, it could have a large impact,\" Douches says.\u003c/p>\n\u003cp>He wants to make the potato just a little bit better. Unfortunately, the potato resists improvement.\u003c/p>\n\u003cp>The reasons lie in the genetic nature of this crop. It's very difficult, using traditional breeding, to make gradual improvements in an established potato variety. Mating it with another variety produces tremendously varied offspring, the vast majority of them inferior to the variety that you were hoping to improve. It's like trying to improve a really good poker hand by reshuffling the whole deck of cards and dealing again.\u003c/p>\n\u003cp>This is why Douches is so excited about these new potatoes: They're just like a much-loved variety, but better. To demonstrate, he and his colleague Joseph Coombs are banging some potatoes around inside an ancient, rotating wooden drum.\u003c/p>\n\u003cp>This is a bruise test. They're comparing two different varieties.\u003c/p>\n\u003cp>The first variety is russet Burbank, the most popular potato in America. It's been widely grown for more than a century. The other potatoes are almost identical to russet Burbank, but the J.R. Simplot Co. of Boise, Idaho, has inserted some extra genes into them in the laboratory. These potatoes are called \u003ca href=\"http://www.simplotplantsciences.com/\">Innate\u003c/a> russet Burbank.\u003c/p>\n\u003cfigure id=\"attachment_92067\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-1_enl-9de2a5c3dc7cdf87ec18282003b324a8b8b66a06-e1421195156667.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-1_enl-9de2a5c3dc7cdf87ec18282003b324a8b8b66a06-e1421195156667.jpg\" alt=\"Michigan State's researchers cooked up two batches of fries to compare bruising in traditional, non-GMO potatoes (left) and GMO potatoes (right). Photo: Dan Charles/NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michigan State's researchers cooked up two batches of fries to compare bruising in traditional, non-GMO potatoes (left) and GMO potatoes (right). Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The Simplot Co. chose the word \"innate\" because the new genes it inserted are actually modified versions of some genes that exist naturally in potatoes; they are innate to this species. But the inserted genes have a curious effect: They shut down a few of the potato's original, natural genes. Scientists call it gene silencing.\u003c/p>\n\u003cp>We're about to see the results. We peel some potatoes that went through the bruising barrel yesterday and lay them out on a table. The traditional russet Burbank potatoes are starting to show some evidence of bruising. Black spots are forming.\u003c/p>\n\u003cp>We see few bruises, by contrast, on the Innate russet Burbank potatoes.\u003c/p>\n\u003cp>There's another difference that we cannot see. If we fry these potatoes, the Innate russet Burbanks will have less than half as much of a worrisome chemical called acrylamide.\u003c/p>\n\u003cp>Lots of foods — coffee, for instance — contain acrylamide. But when lab rats eat it, they're more likely to get cancer. Studies have never shown a clear link between acrylamide consumption and cancer in humans, but the Food and Drug Administration still \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm374855.htm\">says\u003c/a> that it's a good idea to consume less of it.\u003c/p>\n\u003cp>For both these reasons — less bruising and less acrylamide — Haven Baker, general manager of Simplot Plant Sciences, thinks that consumers should be lining up to buy these new potatoes. \"The No. 1 consumer complaint [about potatoes] is black spot bruise,\" he says. \"You have to cut it out or, if it's bad enough, throw the potato away. It's a significant waste issue.\"\u003c/p>\n\u003cp>The Simplot Co. has created Innate versions of several different varieties, including one called Atlantic that's widely used to make potato chips. The U.S. Department of Agriculture \u003ca href=\"http://www.aphis.usda.gov/brs/fedregister/BRS_20141110b.pdf\">approved\u003c/a> the new varieties in November. They are not on sale yet because Simplot is waiting for a green light from the FDA, which is \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm352067.htm\">reviewing\u003c/a> scientific data — mostly provided by the company — on how genetic modification has altered the chemical makeup of the potato and whether any of those changes could raise safety concerns.\u003c/p>\n\u003cp>But even before they've gone on sale, some of the very biggest potato buyers seem to be backing away from them.\u003c/p>\n\u003cp>Frito-Lay, the biggest potato chip maker, and McDonald's have both issued \u003ca href=\"http://www.capitalpress.com/Business/20141113/mcdonalds-not-interested-in-gmo-potatoes\">statements\u003c/a> saying that they are not planning to use the Simplot potatoes in their products. An executive at another potato chip company told The Salt that his company does not plan to use those potatoes. He didn't even want to be quoted on the subject for fear that someone would mistakenly get the opposite impression.\u003c/p>\n\u003cp>Patty Lovera, assistant director of \u003ca href=\"http://www.foodandwaterwatch.org/\">Food and Water Watch\u003c/a>, an environmental advocacy group, says food companies should, in fact, react this way. \"When you ask consumers if they're comfortable with this technology, they are not,\" she says. Food and Water Watch has launched a \u003ca href=\"https://secure3.convio.net/fww/site/Advocacy?cmd=display&page=UserAction&id=801\">petition\u003c/a> calling on McDonald's to reject GMO potatoes.\u003c/p>\n\u003cp>There may not be anything wrong with these potatoes, Lovera says, but she does not think the government is regulating biotech crops carefully enough. \"I don't have some smoking gun to hand you [about] this danger or that danger,\" she says, \"but we don't think that the review that they've gone through can show us that they're safe.\"\u003c/p>\n\u003cp>Yet other advocates for healthy food believe the Simplot potatoes offer real advantages.\u003c/p>\n\u003cp>\"It's really strange how GMO has become a curse word,\" says Michael Jacobson, executive director of the \u003ca href=\"http://www.cspinet.org/about/index.html\">Center for Science in the Public Interest\u003c/a>. Jacobson has been among the leaders of the healthful-food movement. For the past 40 years, he has fought excess sugar, fat, salt and food additives.\u003c/p>\n\u003cp>But genetic modification? It's just another technology, he says, \"and if we could have genetically engineered crops and foods that produce safer products, and less expensive products, that's terrific!\"\u003c/p>\n\u003cp>The FDA does need to examine these new potatoes, Jacobson says. But if they do deliver less cancer risk, and result in less food wasted, he hopes that people will buy them.\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>\u003cfigure id=\"attachment_92065\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-3_slide-9c5df7f5282662734d8012f4f2e0a5344f7e823e-e1421195007488.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-3_slide-9c5df7f5282662734d8012f4f2e0a5344f7e823e-e1421195007488.jpg\" alt=\"After a turn in the tumbling machine, these conventional russet Burbank potatoes are starting to show signs of bruising. New GMO potatoes called Innate russet Burbanks have been bred not to bruise as easily as these. Photo: Dan Charles/NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92065\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After a turn in the tumbling machine, these conventional russet Burbank potatoes are starting to show signs of bruising. New GMO potatoes called Innate russet Burbanks have been bred not to bruise as easily as these. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150113_atc_gmo_potatoes_have_arrived_but_will_anyone_buy_them.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/13/376184710/gmo-potatoes-have-arrived-but-will-anyone-buy-them\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/13/15)\u003c/p>\n\u003cp>On the face of it, the new potato varieties called \"Innate\" seem attractive. If you peel the brown skin off their white flesh, you won't find many unsightly black spots. And when you fry them, you'll probably get a much smaller dose of a potentially harmful chemical.\u003c/p>\n\u003cp>But here's the catch: Some of the biggest potato buyers in the country, such as Frito-Lay and McDonald's, seem afraid to touch these potatoes. Others don't even want to talk about them because they are genetically modified organisms, or GMOs.\u003c/p>\n\u003cp>The potatoes aren't yet on the market (more about that later). So to get a sneak peek at them I paid a visit to Michigan State University and its top potato breeder, \u003ca href=\"http://potatobg.css.msu.edu/douches.shtml\">David Douches\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92066\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-4_slide-a16c15b64b829ba6b7e3c86e590181bc2bcb90ac-e1421195104540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-4_slide-a16c15b64b829ba6b7e3c86e590181bc2bcb90ac-290x193.jpg\" alt=\"Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-92066\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Douches is a lean and focused man, in constant motion. He's been working with potatoes for most of his adult life. It is, you might say, a committed but high-maintenance relationship.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Douches fell for the potato 32 years ago, when he was in graduate school. It seemed like \"a beautiful plant to work with,\" he says. It also feeds a lot of people. According to the \u003ca href=\"http://cipotato.org/\">International Potato Center\u003c/a>, the potato is the world's third-most-important food crop. \"I felt that when I work on something like this, it could have a large impact,\" Douches says.\u003c/p>\n\u003cp>He wants to make the potato just a little bit better. Unfortunately, the potato resists improvement.\u003c/p>\n\u003cp>The reasons lie in the genetic nature of this crop. It's very difficult, using traditional breeding, to make gradual improvements in an established potato variety. Mating it with another variety produces tremendously varied offspring, the vast majority of them inferior to the variety that you were hoping to improve. It's like trying to improve a really good poker hand by reshuffling the whole deck of cards and dealing again.\u003c/p>\n\u003cp>This is why Douches is so excited about these new potatoes: They're just like a much-loved variety, but better. To demonstrate, he and his colleague Joseph Coombs are banging some potatoes around inside an ancient, rotating wooden drum.\u003c/p>\n\u003cp>This is a bruise test. They're comparing two different varieties.\u003c/p>\n\u003cp>The first variety is russet Burbank, the most popular potato in America. It's been widely grown for more than a century. The other potatoes are almost identical to russet Burbank, but the J.R. Simplot Co. of Boise, Idaho, has inserted some extra genes into them in the laboratory. These potatoes are called \u003ca href=\"http://www.simplotplantsciences.com/\">Innate\u003c/a> russet Burbank.\u003c/p>\n\u003cfigure id=\"attachment_92067\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-1_enl-9de2a5c3dc7cdf87ec18282003b324a8b8b66a06-e1421195156667.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/potatoes-1_enl-9de2a5c3dc7cdf87ec18282003b324a8b8b66a06-e1421195156667.jpg\" alt=\"Michigan State's researchers cooked up two batches of fries to compare bruising in traditional, non-GMO potatoes (left) and GMO potatoes (right). Photo: Dan Charles/NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michigan State's researchers cooked up two batches of fries to compare bruising in traditional, non-GMO potatoes (left) and GMO potatoes (right). Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The Simplot Co. chose the word \"innate\" because the new genes it inserted are actually modified versions of some genes that exist naturally in potatoes; they are innate to this species. But the inserted genes have a curious effect: They shut down a few of the potato's original, natural genes. Scientists call it gene silencing.\u003c/p>\n\u003cp>We're about to see the results. We peel some potatoes that went through the bruising barrel yesterday and lay them out on a table. The traditional russet Burbank potatoes are starting to show some evidence of bruising. Black spots are forming.\u003c/p>\n\u003cp>We see few bruises, by contrast, on the Innate russet Burbank potatoes.\u003c/p>\n\u003cp>There's another difference that we cannot see. If we fry these potatoes, the Innate russet Burbanks will have less than half as much of a worrisome chemical called acrylamide.\u003c/p>\n\u003cp>Lots of foods — coffee, for instance — contain acrylamide. But when lab rats eat it, they're more likely to get cancer. Studies have never shown a clear link between acrylamide consumption and cancer in humans, but the Food and Drug Administration still \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm374855.htm\">says\u003c/a> that it's a good idea to consume less of it.\u003c/p>\n\u003cp>For both these reasons — less bruising and less acrylamide — Haven Baker, general manager of Simplot Plant Sciences, thinks that consumers should be lining up to buy these new potatoes. \"The No. 1 consumer complaint [about potatoes] is black spot bruise,\" he says. \"You have to cut it out or, if it's bad enough, throw the potato away. It's a significant waste issue.\"\u003c/p>\n\u003cp>The Simplot Co. has created Innate versions of several different varieties, including one called Atlantic that's widely used to make potato chips. The U.S. Department of Agriculture \u003ca href=\"http://www.aphis.usda.gov/brs/fedregister/BRS_20141110b.pdf\">approved\u003c/a> the new varieties in November. They are not on sale yet because Simplot is waiting for a green light from the FDA, which is \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm352067.htm\">reviewing\u003c/a> scientific data — mostly provided by the company — on how genetic modification has altered the chemical makeup of the potato and whether any of those changes could raise safety concerns.\u003c/p>\n\u003cp>But even before they've gone on sale, some of the very biggest potato buyers seem to be backing away from them.\u003c/p>\n\u003cp>Frito-Lay, the biggest potato chip maker, and McDonald's have both issued \u003ca href=\"http://www.capitalpress.com/Business/20141113/mcdonalds-not-interested-in-gmo-potatoes\">statements\u003c/a> saying that they are not planning to use the Simplot potatoes in their products. An executive at another potato chip company told The Salt that his company does not plan to use those potatoes. He didn't even want to be quoted on the subject for fear that someone would mistakenly get the opposite impression.\u003c/p>\n\u003cp>Patty Lovera, assistant director of \u003ca href=\"http://www.foodandwaterwatch.org/\">Food and Water Watch\u003c/a>, an environmental advocacy group, says food companies should, in fact, react this way. \"When you ask consumers if they're comfortable with this technology, they are not,\" she says. Food and Water Watch has launched a \u003ca href=\"https://secure3.convio.net/fww/site/Advocacy?cmd=display&page=UserAction&id=801\">petition\u003c/a> calling on McDonald's to reject GMO potatoes.\u003c/p>\n\u003cp>There may not be anything wrong with these potatoes, Lovera says, but she does not think the government is regulating biotech crops carefully enough. \"I don't have some smoking gun to hand you [about] this danger or that danger,\" she says, \"but we don't think that the review that they've gone through can show us that they're safe.\"\u003c/p>\n\u003cp>Yet other advocates for healthy food believe the Simplot potatoes offer real advantages.\u003c/p>\n\u003cp>\"It's really strange how GMO has become a curse word,\" says Michael Jacobson, executive director of the \u003ca href=\"http://www.cspinet.org/about/index.html\">Center for Science in the Public Interest\u003c/a>. Jacobson has been among the leaders of the healthful-food movement. For the past 40 years, he has fought excess sugar, fat, salt and food additives.\u003c/p>\n\u003cp>But genetic modification? It's just another technology, he says, \"and if we could have genetically engineered crops and foods that produce safer products, and less expensive products, that's terrific!\"\u003c/p>\n\u003cp>The FDA does need to examine these new potatoes, Jacobson says. But if they do deliver less cancer risk, and result in less food wasted, he hopes that people will buy them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Coolhunting at the Good Food Mercantile in San Francisco",
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"content": "\u003cfigure id=\"attachment_91984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\" alt=\"Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos by \u003c/em>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"What if there could be a trade show where the good stuff is all there is?\"\u003c/strong>\u003c/p>\n\u003cp>That was \u003ca href=\"http://www.goodfoodawards.org\" target=\"_blank\">Good Food Awards'\u003c/a> founder Sarah Weiner's eureka moment last year, when she was brainstorming ways of bringing the 150 or so winners of the annual awards to retailers' attention. The Marketplace, a public taste-a-thon the Saturday after the awards, was great at bringing the public out to taste and compare, but the crowds of eager foodies were there to sample and schmooze, not to make deals and stock shelves. Buyers were already in town for the massive \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Winter Fancy Food Show\u003c/a>, which typically began just a few days after the awards themselves. Why not create, in Weiner's words, an industry-only \"un-trade show\" that could focus solely on the conscientious, locally-focused, small-scale artisans that the Good Food Awards sought to reward? \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.goodfoodawards.org/mercantile/\" target=\"_blank\">Good Food Mercantile\u003c/a>, this year's addition to the increasingly influential Good Food Awards. Open to all past and present winners, as well as members of the Good Food Guild, it offered many advantages for smaller producers and buyers alike, from a hangover-friendly noon start time to an easily navigated intimate space. For makers, the Mercantile was a chance to talk one-on-one with buyers from the taste-making stores whose salespeople would take the time to hand-sell items they believed in; for the buyers, they could fish where the fishing was good, discovering the personal stories behind three levels of up-and-coming brands. \u003c/p>\n\u003cp>And for this reporter, it was a great chance to see what's happening across the country, among makers who share sensibilities with many of the Bay Area's craftspeople while bringing their own regional flavor into the mix. We chatted, we sampled, we probably ate too much chocolate. Here, the producers whose creations you shouldn't miss:\u003c/p>\n\u003ch3>From the (greater) Bay Area:\u003c/h3>\n\u003cp>All of \u003ca href=\"http://www.framani.com/\" target=\"_blank\">Fra'Mani's\u003c/a> suave cured meats are catnip to charcuterie lovers. But don't overlook chef Paul Bertolli's elegant answer to deli-counter sliced turkey, a light-and-dark-meat \u003cem>Turkey Galantine\u003c/em> that would elevate any desk lunch from sad to super-special.\u003c/p>\n\u003cfigure id=\"attachment_91987\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\" alt=\"Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine\u003c/figcaption>\u003c/figure>\n\u003cp>No one does brunch for bros better than \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a>. Because every sausagefest deserves good sausage, skip the mimosas and instead, bring on the \u003cem>Cheddar Bratwurst, Bacon-Studded Hot Dogs\u003c/em> and \u003cem>spicy Mexican Chorizo. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_91988\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\" alt=\"4505 Meats at Good Food Mercantile. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91988\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4505 Meats at Good Food Mercantile\u003c/figcaption>\u003c/figure>\n\u003cp>Now on our Valentine's Day list: snow-cool \u003cem>Mint Chocolate Almonds\u003c/em> from \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a>, dipped in dark and white chocolate flavored with refreshing (but non-toothpaste-y) Black Mitcham peppermint oil from England's \u003ca href=\"http://www.summerdownmint.com/summerdown-farm/\">Summerdown Farm\u003c/a>. If Lady Mary Crawley ever ate candy, this is the candy--pale, powdered, mentholated and rich--she would eat. \u003c/p>\n\u003cfigure id=\"attachment_91990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\" alt=\"Mint Chocolate Almonds from Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Chocolate Almonds from Charles Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of Downtown Abbey, nothing goes finer with the trials of Lady Mary's love life (or Edith's wandering love child) than a ruby-red glass of real \u003cem>Sloe Gin,\u003c/em> the latest release from Sebastopol's \u003ca href=\"http://www.spiritworksdistillery.com/\" target=\"_blank\">Spirit Works Distillery\u003c/a>. Almost impossible to find in the U.S., sloe gin made by infusing gin with the bitter, plumlike fruits of the blackthorn bush to make a gorgeously scarlet, deeply warming drink that's fruity without being sweet. Really want to polish the apple? Look for the special \u003cem>Barrel Reserve Sloe Gin\u003c/em>, which boasts an extra layer of complexity gained by aging the gin in new French oak barrels for three months. \u003c/p>\n\u003cfigure id=\"attachment_91993\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\" alt=\"Spirit Works Distillery's Barrel Reserve Sloe Gin. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spirit Works Distillery's Barrel Reserve Sloe Gin\u003c/figcaption>\u003c/figure>\n\u003cp>If you like Indian lime pickle, you should love, love, love \u003ca href=\"http://www.myakkas.com\" target=\"_blank\">Akka's Handcrafted Food's\u003c/a> \u003cem>Meyer Lemon Tangy Relish\u003c/em>, a beautifully balanced, appetite-piquing condiment that's just sweet, salty, and yes, tangy enough to wake up every bite of whatever you dollop it on. It's based on a recipe that founder Lawrence Dass got from his eldest sister (\"akka\" means \"eldest sister\" in \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_language\" target=\"_blank\">Tamil\u003c/a>), who created her own version of a traditional Indian citrus pickle using the Meyer lemons from Dass's backyard in Fremont. \u003c/p>\n\u003cfigure id=\"attachment_91992\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\" alt=\"Akka's Meyer Lemon Tangy Relish. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Akka's Meyer Lemon Tangy Relish\u003c/figcaption>\u003c/figure>\n\u003ch3>And now for the rest of the country:\u003c/h3>\n\u003cp>Let's start with a spoonful (or three) of \u003cem>Chai-Spice Nut Butter,\u003c/em> from \u003ca href=\"http://www.bigspoonroasters.com\" target=\"_blank\">Big Spoon Roasters\u003c/a> in Durham, North Carolina. Seriously, Berkeley, why did you not think of this first? Were you too stoned? Or not stoned enough? Mark Overbay, Big Spoon's earnest founder got the idea for his anti-Skippy spreads as a Peace Corps volunteer in rural Zimbabwe, where the annual peanut harvest was a major event. Starting with a classic natural peanut butter seasoned lightly with salt and honey, Big Spoon Roasters now makes a dozen nut-butter variations from Espresso Almond Butter (almonds and peanuts with Counter Culture espresso beans) to Southern all-stars like Peanut-Pecan Butter and Peanut Sorghum Butter. But for Bay Area tastes, there's no beating the Chai Spice, a crunchy almond-and-peanut blend sweetened with wildflower honey and spiked with cardamom, cloves, ginger, cinnamon, vanilla, and black pepper. \u003c/p>\n\u003cfigure id=\"attachment_91998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\" alt=\"Big Spoon Roasters - Highlight: Chai-Spice Nut Butter. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Spoon Roasters - Highlight: Chai-Spice Nut Butter\u003c/figcaption>\u003c/figure>\n\u003cp>Black currant seems to be the fruit flavor of the moment (bye, pomegranate!), so let's celebrate with \u003ca href=\"http://www.blackdinahchocolatiers.com\" target=\"_blank\">Black Dinah Chocolatiers'\u003c/a> \u003cem>Cassis de Resistance,\u003c/em> dark Venezuelan chocolate filled with black currant-infused ganache. In talking with confectioner Kate Shaffer, we discovered that she had sunny memories of her years in Santa Cruz, studying literature and waiting tables, before love sent her to the tiny Isle au Haut (year-round population: 40) off the coast of Maine, first as the chef of a country inn, then to launch her own line of chocolates. After the inn shut down, employment opportunities on the tiny island were limited. Said Kate, \"I didn't want to clean fish and I didn't want to clean houses,\" so she took her professional kitchen skills and launched Black Dinah Chocolatiers. Not surprisingly, most of her sales are online; look for \u003cem>Cassis de Resistance\u003c/em> as part of her Farm Market box, a \"taste of Maine\" selection of chocolates flavored with rhubarb, cranberry, pumpkin, blueberry, and maple. \u003c/p>\n\u003cfigure id=\"attachment_92002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\" alt=\"Black Dinah Chocolatiers - highlight Cassis de Resistance. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolatiers - highlight Cassis de Resistance\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\" alt=\"Black Dinah Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>Robyn Dochterman and Deidre Pope of \u003ca href=\"http://www.stcroixchocolateco.com/\" target=\"_blank\">St Croix Chocolate\u003c/a> Company in Minnesota were in no hurry to get back to their single-digit winter weather. Sure, our January sunshine was a draw, but the pair also loves to visit because San Francisco is the home of their favorite bean-to-bar, fair-trade, organic chocolate, \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO\u003c/a>, which they use as the base for their \u003ca href=\"https://www.kickstarter.com/projects/stcroix/design-an-organic-sustainable-and-luscious-chocola\" target=\"_blank\">Special-Edition Chocolate Bars\u003c/a> molded from artist-made bas-relief tiles of wrens and blackbirds. Dochterman and Pope were also celebrating the triumph of their chocolate-dipped, Good Food Award-winning \u003cem>Peanut Butter and Wild Grape Jelly\u003c/em> squares, featuring wild grapes \u003ca href=\"https://www.youtube.com/watch?v=pQNpvgYOZHY\" target=\"_blank\">foraged from the roadsides\u003c/a> in their rural hometown of Marine St Croix, some 45 miles outside the Twin Cities. \u003c/p>\n\u003cfigure id=\"attachment_92007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\" alt=\"Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar\u003c/figcaption>\u003c/figure>\n\u003cp>Do you know an IPA drinker who has to mend his gluten-ingesting ways? Or a cider fan looking for a splash of something new? \u003ca href=\"http://www.wanderingaengus.com\" target=\"_blank\">Wandering Aengus Ciderworks\u003c/a>, of Salem, Oregon, suggests popping a can of their \u003cem>Anthem Hops Cider\u003c/em>, a light, sparkling apple cider with the distinctive grassy, bitter-bright bite of hops. It's the hefeweizen of ciders, perfect for summer with a slice of lemon (hello, Dolores Park picnics!). For grown-up cider fans who don't need convincing, the guys from Salem have \u003cem>Wickson,\u003c/em> a deliciously dry and complex single-variety made from the hard-to-find Wickson crab apples, as well as the gorgeously apple-y \u003cem>Bloom,\u003c/em> which uses an ice-concentrated blend of sweet, bitter, and bittersharp apples (all Oregon-grown) to fill a glass with autumn sunshine.\u003c/p>\n\u003cfigure id=\"attachment_92011\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\" alt=\"Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom. Photo: Wendy Goodfriend\" width=\"1000\" height=\"691\" class=\"size-full wp-image-92011\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of drinking, let's raise a last glass to Good Food Award-winners Sook Goh and Roslynn Tellvik of \u003ca href=\"http://raftsyrups.com/\" target=\"_blank\">Raft Syrups\u003c/a>, in Portland, Oregon, makers of inventive, flavorful botanical cocktail and soda syrups. Use them in cocktails or mocktails, drizzle them over fruit, use them to sweeten your tea. Our favorite? The \u003cem>Smoked Tea Vanilla,\u003c/em> made from smoky lapsong souchong tea, and tasting very much like a single-malt Islay Scotch, minus the bite (and buzz). A perfect treat for any non-drinker missing their peaty tipple, and a nice change from the usual fruity-sweet offerings for alcohol-skippers. Also on their roster: a fragrant \u003cem>Hibiscus Lavender,\u003c/em> and an intensely ginger-y \u003cem>Lemon Ginger.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_92009\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\" alt=\"Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92009\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Stephanie Rosenbaum Klassen goes coolhunting for the country's most intriguing new products at the Good Food Mercantile, an industry-only \"un-trade\" show. See what she discovers, from a fabulous local gin to the best thing to happen to peanut butter (after sliced bread). ",
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"description": "Stephanie Rosenbaum Klassen goes coolhunting for the country's most intriguing new products at the Good Food Mercantile, an industry-only "un-trade" show. See what she discovers, from a fabulous local gin to the best thing to happen to peanut butter (after sliced bread). ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sarah-weiner1.jpg\" alt=\"Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Good Food Awards’ founder Sarah Weiner at Good Food Mercantile 2015\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Photos by \u003c/em>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\"What if there could be a trade show where the good stuff is all there is?\"\u003c/strong>\u003c/p>\n\u003cp>That was \u003ca href=\"http://www.goodfoodawards.org\" target=\"_blank\">Good Food Awards'\u003c/a> founder Sarah Weiner's eureka moment last year, when she was brainstorming ways of bringing the 150 or so winners of the annual awards to retailers' attention. The Marketplace, a public taste-a-thon the Saturday after the awards, was great at bringing the public out to taste and compare, but the crowds of eager foodies were there to sample and schmooze, not to make deals and stock shelves. Buyers were already in town for the massive \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Winter Fancy Food Show\u003c/a>, which typically began just a few days after the awards themselves. Why not create, in Weiner's words, an industry-only \"un-trade show\" that could focus solely on the conscientious, locally-focused, small-scale artisans that the Good Food Awards sought to reward? \u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.goodfoodawards.org/mercantile/\" target=\"_blank\">Good Food Mercantile\u003c/a>, this year's addition to the increasingly influential Good Food Awards. Open to all past and present winners, as well as members of the Good Food Guild, it offered many advantages for smaller producers and buyers alike, from a hangover-friendly noon start time to an easily navigated intimate space. For makers, the Mercantile was a chance to talk one-on-one with buyers from the taste-making stores whose salespeople would take the time to hand-sell items they believed in; for the buyers, they could fish where the fishing was good, discovering the personal stories behind three levels of up-and-coming brands. \u003c/p>\n\u003cp>And for this reporter, it was a great chance to see what's happening across the country, among makers who share sensibilities with many of the Bay Area's craftspeople while bringing their own regional flavor into the mix. We chatted, we sampled, we probably ate too much chocolate. Here, the producers whose creations you shouldn't miss:\u003c/p>\n\u003ch3>From the (greater) Bay Area:\u003c/h3>\n\u003cp>All of \u003ca href=\"http://www.framani.com/\" target=\"_blank\">Fra'Mani's\u003c/a> suave cured meats are catnip to charcuterie lovers. But don't overlook chef Paul Bertolli's elegant answer to deli-counter sliced turkey, a light-and-dark-meat \u003cem>Turkey Galantine\u003c/em> that would elevate any desk lunch from sad to super-special.\u003c/p>\n\u003cfigure id=\"attachment_91987\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/framani.jpg\" alt=\"Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fra’Mani at Good Food Mercantile - Highlight: the Turkey Galantine\u003c/figcaption>\u003c/figure>\n\u003cp>No one does brunch for bros better than \u003ca href=\"http://4505meats.com/\" target=\"_blank\">4505 Meats\u003c/a>. Because every sausagefest deserves good sausage, skip the mimosas and instead, bring on the \u003cem>Cheddar Bratwurst, Bacon-Studded Hot Dogs\u003c/em> and \u003cem>spicy Mexican Chorizo. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_91988\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/4505.jpg\" alt=\"4505 Meats at Good Food Mercantile. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91988\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">4505 Meats at Good Food Mercantile\u003c/figcaption>\u003c/figure>\n\u003cp>Now on our Valentine's Day list: snow-cool \u003cem>Mint Chocolate Almonds\u003c/em> from \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a>, dipped in dark and white chocolate flavored with refreshing (but non-toothpaste-y) Black Mitcham peppermint oil from England's \u003ca href=\"http://www.summerdownmint.com/summerdown-farm/\">Summerdown Farm\u003c/a>. If Lady Mary Crawley ever ate candy, this is the candy--pale, powdered, mentholated and rich--she would eat. \u003c/p>\n\u003cfigure id=\"attachment_91990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/mint-chocolate-almonds-charles.jpg\" alt=\"Mint Chocolate Almonds from Charles Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint Chocolate Almonds from Charles Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of Downtown Abbey, nothing goes finer with the trials of Lady Mary's love life (or Edith's wandering love child) than a ruby-red glass of real \u003cem>Sloe Gin,\u003c/em> the latest release from Sebastopol's \u003ca href=\"http://www.spiritworksdistillery.com/\" target=\"_blank\">Spirit Works Distillery\u003c/a>. Almost impossible to find in the U.S., sloe gin made by infusing gin with the bitter, plumlike fruits of the blackthorn bush to make a gorgeously scarlet, deeply warming drink that's fruity without being sweet. Really want to polish the apple? Look for the special \u003cem>Barrel Reserve Sloe Gin\u003c/em>, which boasts an extra layer of complexity gained by aging the gin in new French oak barrels for three months. \u003c/p>\n\u003cfigure id=\"attachment_91993\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/spiritworks-barrelsloegin.jpg\" alt=\"Spirit Works Distillery's Barrel Reserve Sloe Gin. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spirit Works Distillery's Barrel Reserve Sloe Gin\u003c/figcaption>\u003c/figure>\n\u003cp>If you like Indian lime pickle, you should love, love, love \u003ca href=\"http://www.myakkas.com\" target=\"_blank\">Akka's Handcrafted Food's\u003c/a> \u003cem>Meyer Lemon Tangy Relish\u003c/em>, a beautifully balanced, appetite-piquing condiment that's just sweet, salty, and yes, tangy enough to wake up every bite of whatever you dollop it on. It's based on a recipe that founder Lawrence Dass got from his eldest sister (\"akka\" means \"eldest sister\" in \u003ca href=\"http://en.wikipedia.org/wiki/Tamil_language\" target=\"_blank\">Tamil\u003c/a>), who created her own version of a traditional Indian citrus pickle using the Meyer lemons from Dass's backyard in Fremont. \u003c/p>\n\u003cfigure id=\"attachment_91992\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/akkas-meyerlemon.jpg\" alt=\"Akka's Meyer Lemon Tangy Relish. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Akka's Meyer Lemon Tangy Relish\u003c/figcaption>\u003c/figure>\n\u003ch3>And now for the rest of the country:\u003c/h3>\n\u003cp>Let's start with a spoonful (or three) of \u003cem>Chai-Spice Nut Butter,\u003c/em> from \u003ca href=\"http://www.bigspoonroasters.com\" target=\"_blank\">Big Spoon Roasters\u003c/a> in Durham, North Carolina. Seriously, Berkeley, why did you not think of this first? Were you too stoned? Or not stoned enough? Mark Overbay, Big Spoon's earnest founder got the idea for his anti-Skippy spreads as a Peace Corps volunteer in rural Zimbabwe, where the annual peanut harvest was a major event. Starting with a classic natural peanut butter seasoned lightly with salt and honey, Big Spoon Roasters now makes a dozen nut-butter variations from Espresso Almond Butter (almonds and peanuts with Counter Culture espresso beans) to Southern all-stars like Peanut-Pecan Butter and Peanut Sorghum Butter. But for Bay Area tastes, there's no beating the Chai Spice, a crunchy almond-and-peanut blend sweetened with wildflower honey and spiked with cardamom, cloves, ginger, cinnamon, vanilla, and black pepper. \u003c/p>\n\u003cfigure id=\"attachment_91998\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/big-spoon-nutbutter.jpg\" alt=\"Big Spoon Roasters - Highlight: Chai-Spice Nut Butter. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-91998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Spoon Roasters - Highlight: Chai-Spice Nut Butter\u003c/figcaption>\u003c/figure>\n\u003cp>Black currant seems to be the fruit flavor of the moment (bye, pomegranate!), so let's celebrate with \u003ca href=\"http://www.blackdinahchocolatiers.com\" target=\"_blank\">Black Dinah Chocolatiers'\u003c/a> \u003cem>Cassis de Resistance,\u003c/em> dark Venezuelan chocolate filled with black currant-infused ganache. In talking with confectioner Kate Shaffer, we discovered that she had sunny memories of her years in Santa Cruz, studying literature and waiting tables, before love sent her to the tiny Isle au Haut (year-round population: 40) off the coast of Maine, first as the chef of a country inn, then to launch her own line of chocolates. After the inn shut down, employment opportunities on the tiny island were limited. Said Kate, \"I didn't want to clean fish and I didn't want to clean houses,\" so she took her professional kitchen skills and launched Black Dinah Chocolatiers. Not surprisingly, most of her sales are online; look for \u003cem>Cassis de Resistance\u003c/em> as part of her Farm Market box, a \"taste of Maine\" selection of chocolates flavored with rhubarb, cranberry, pumpkin, blueberry, and maple. \u003c/p>\n\u003cfigure id=\"attachment_92002\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolatiers1.jpg\" alt=\"Black Dinah Chocolatiers - highlight Cassis de Resistance. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92002\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolatiers - highlight Cassis de Resistance\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/black-dinah-chocolates.jpg\" alt=\"Black Dinah Chocolates. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black Dinah Chocolates\u003c/figcaption>\u003c/figure>\n\u003cp>Robyn Dochterman and Deidre Pope of \u003ca href=\"http://www.stcroixchocolateco.com/\" target=\"_blank\">St Croix Chocolate\u003c/a> Company in Minnesota were in no hurry to get back to their single-digit winter weather. Sure, our January sunshine was a draw, but the pair also loves to visit because San Francisco is the home of their favorite bean-to-bar, fair-trade, organic chocolate, \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO\u003c/a>, which they use as the base for their \u003ca href=\"https://www.kickstarter.com/projects/stcroix/design-an-organic-sustainable-and-luscious-chocola\" target=\"_blank\">Special-Edition Chocolate Bars\u003c/a> molded from artist-made bas-relief tiles of wrens and blackbirds. Dochterman and Pope were also celebrating the triumph of their chocolate-dipped, Good Food Award-winning \u003cem>Peanut Butter and Wild Grape Jelly\u003c/em> squares, featuring wild grapes \u003ca href=\"https://www.youtube.com/watch?v=pQNpvgYOZHY\" target=\"_blank\">foraged from the roadsides\u003c/a> in their rural hometown of Marine St Croix, some 45 miles outside the Twin Cities. \u003c/p>\n\u003cfigure id=\"attachment_92007\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/st-croix-chocolate.jpg\" alt=\"Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head chocolatier Robyn Dochterman from St Croix Chocolate Company - Highlight: Special Edition Chocolate Bar\u003c/figcaption>\u003c/figure>\n\u003cp>Do you know an IPA drinker who has to mend his gluten-ingesting ways? Or a cider fan looking for a splash of something new? \u003ca href=\"http://www.wanderingaengus.com\" target=\"_blank\">Wandering Aengus Ciderworks\u003c/a>, of Salem, Oregon, suggests popping a can of their \u003cem>Anthem Hops Cider\u003c/em>, a light, sparkling apple cider with the distinctive grassy, bitter-bright bite of hops. It's the hefeweizen of ciders, perfect for summer with a slice of lemon (hello, Dolores Park picnics!). For grown-up cider fans who don't need convincing, the guys from Salem have \u003cem>Wickson,\u003c/em> a deliciously dry and complex single-variety made from the hard-to-find Wickson crab apples, as well as the gorgeously apple-y \u003cem>Bloom,\u003c/em> which uses an ice-concentrated blend of sweet, bitter, and bittersharp apples (all Oregon-grown) to fill a glass with autumn sunshine.\u003c/p>\n\u003cfigure id=\"attachment_92011\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/anthem-cider.jpg\" alt=\"Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom. Photo: Wendy Goodfriend\" width=\"1000\" height=\"691\" class=\"size-full wp-image-92011\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wandering Aengus Ciderworks - Highlights: Anthem Hops Cider, Wickson, Bloom\u003c/figcaption>\u003c/figure>\n\u003cp>And speaking of drinking, let's raise a last glass to Good Food Award-winners Sook Goh and Roslynn Tellvik of \u003ca href=\"http://raftsyrups.com/\" target=\"_blank\">Raft Syrups\u003c/a>, in Portland, Oregon, makers of inventive, flavorful botanical cocktail and soda syrups. Use them in cocktails or mocktails, drizzle them over fruit, use them to sweeten your tea. Our favorite? The \u003cem>Smoked Tea Vanilla,\u003c/em> made from smoky lapsong souchong tea, and tasting very much like a single-malt Islay Scotch, minus the bite (and buzz). A perfect treat for any non-drinker missing their peaty tipple, and a nice change from the usual fruity-sweet offerings for alcohol-skippers. Also on their roster: a fragrant \u003cem>Hibiscus Lavender,\u003c/em> and an intensely ginger-y \u003cem>Lemon Ginger.\u003c/em> \u003c/p>\n\u003cfigure id=\"attachment_92009\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/raft-syrups.jpg\" alt=\"Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender. Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-92009\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raft Syrups - Highlights: The Smoked Tea Vanilla and Hibiscus Lavender\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "What Might Be Missing From MyPlate? Water",
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"content": "\u003cfigure id=\"attachment_91963\" class=\"wp-caption aligncenter\" style=\"max-width: 649px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/water-myplate_custom-7fd5ef3d1ae94826d10feee902a0971207e3e4e0.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/water-myplate_custom-7fd5ef3d1ae94826d10feee902a0971207e3e4e0.png\" alt=\"The University of California's Nutrition Policy Institute has proposed that MyPlate include an icon for water. Image: UC Division of Agriculture and Natural Resources \" width=\"649\" height=\"575\" class=\"size-full wp-image-91963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The University of California's Nutrition Policy Institute has proposed that MyPlate include an icon for water. Image: UC Division of Agriculture and Natural Resources\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/12/376172800/what-might-be-missing-from-myplate-water\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/12/15)\u003c/p>\n\u003cp>Sometime in the next few weeks, we'll be hearing from the Dietary Guidelines Advisory Committee. The \u003ca href=\"http://www.health.gov/dietaryguidelines/2015.asp#overview\">panel\u003c/a> of nutrition experts is tasked with reviewing the latest science on nutrition and medicine and making recommendations on how to update the next version of the federal government's guidance on eating.\u003c/p>\n\u003cp>A lot of people are eagerly awaiting this report, including a group of scientists keenly interested in what the panel has to say about what we're drinking. Since the last version of the guidelines was released in 2010, more evidence has piled up showing the benefits of drinking water and the harm that can come from \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/319230765/fruit-juice-vs-soda-both-beverages-pack-in-sugar-and-health-risk\">drinking sugary beverages\u003c/a>.\u003c/p>\n\u003cp>Of course, there are lots of ways to spread public health messages like \"drink water, not soda.\" But this faction of scientists, led by a couple of folks at the University of California's Nutrition Policy Institute, has its sights set on adding a water icon to MyPlate, the image of a plate divided into portions that \u003ca href=\"http://www.npr.org/blogs/health/2011/06/02/136884100/new-symbol-for-healthful-eating-hello-plate-goodbye-pyramid\">replaced\u003c/a> the food pyramid in 2011. (The plate already has a circle to represent dairy, so the water circle would be an addition, not a replacement for the recommended dairy beverage.)\u003c/p>\n\u003cp>\"Consumption of sugary beverages is the leading contributor to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">added sugar\u003c/a> in the American diet,\" says \u003ca href=\"http://ucanr.edu/?facultyid=26511\">Christina Hecht\u003c/a>, senior policy adviser at the UC Nutrition Policy Institute and one of the water advocates. \"If people could make that one change to drink water to quench their thirst instead of sugar beverages, that would solve a big piece of the problem.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most Americans never actually read the Dietary Guidelines, Hecht notes, but that MyPlate image is pinned to the walls of thousands of school and hospital cafeterias and myriad other public institutions.\u003c/p>\n\u003cp>\"MyPlate is used so extensively for nutrition education around the country, and it's a positive promotional message,\" says Hecht.\u003c/p>\n\u003cp>Hecht, along with Kelly Brownell of Duke University and Barry Popkin of the\u003cstrong> \u003c/strong>\u003ca href=\"http://www.cpc.unc.edu/\">Carolina Population Center\u003c/a> at the University of North Carolina at Chapel Hill, recently submitted a \u003ca href=\"http://ucanr.edu/blogs/food/blogfiles/26976.pdf\">letter\u003c/a> to the panel making the case for including stronger language on water as a substitute for soda and other sugary beverages, and for the addition of the water symbol.\u003c/p>\n\u003cp>The next step, Hecht says, is to wait for the report, and if it does call for changes to how the guidelines treat beverages, then she and her fellow advocates will try to mobilize a flood of comments in favor of the water icon. Their hope is that later this year, the U.S. Department of Agriculture, which came up with MyPlate, will agree to the suggested changes to the graphic.\u003c/p>\n\u003cp>\"Asking for a change in the MyPlate graphic is a big ask,\" Hecht says. \"But I am feeling a little optimistic; it seems to me that the climate is very favorable for this.\" \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>\u003cfigure id=\"attachment_91963\" class=\"wp-caption aligncenter\" style=\"max-width: 649px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/water-myplate_custom-7fd5ef3d1ae94826d10feee902a0971207e3e4e0.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/water-myplate_custom-7fd5ef3d1ae94826d10feee902a0971207e3e4e0.png\" alt=\"The University of California's Nutrition Policy Institute has proposed that MyPlate include an icon for water. Image: UC Division of Agriculture and Natural Resources \" width=\"649\" height=\"575\" class=\"size-full wp-image-91963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The University of California's Nutrition Policy Institute has proposed that MyPlate include an icon for water. Image: UC Division of Agriculture and Natural Resources\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/12/376172800/what-might-be-missing-from-myplate-water\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/12/15)\u003c/p>\n\u003cp>Sometime in the next few weeks, we'll be hearing from the Dietary Guidelines Advisory Committee. The \u003ca href=\"http://www.health.gov/dietaryguidelines/2015.asp#overview\">panel\u003c/a> of nutrition experts is tasked with reviewing the latest science on nutrition and medicine and making recommendations on how to update the next version of the federal government's guidance on eating.\u003c/p>\n\u003cp>A lot of people are eagerly awaiting this report, including a group of scientists keenly interested in what the panel has to say about what we're drinking. Since the last version of the guidelines was released in 2010, more evidence has piled up showing the benefits of drinking water and the harm that can come from \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/319230765/fruit-juice-vs-soda-both-beverages-pack-in-sugar-and-health-risk\">drinking sugary beverages\u003c/a>.\u003c/p>\n\u003cp>Of course, there are lots of ways to spread public health messages like \"drink water, not soda.\" But this faction of scientists, led by a couple of folks at the University of California's Nutrition Policy Institute, has its sights set on adding a water icon to MyPlate, the image of a plate divided into portions that \u003ca href=\"http://www.npr.org/blogs/health/2011/06/02/136884100/new-symbol-for-healthful-eating-hello-plate-goodbye-pyramid\">replaced\u003c/a> the food pyramid in 2011. (The plate already has a circle to represent dairy, so the water circle would be an addition, not a replacement for the recommended dairy beverage.)\u003c/p>\n\u003cp>\"Consumption of sugary beverages is the leading contributor to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">added sugar\u003c/a> in the American diet,\" says \u003ca href=\"http://ucanr.edu/?facultyid=26511\">Christina Hecht\u003c/a>, senior policy adviser at the UC Nutrition Policy Institute and one of the water advocates. \"If people could make that one change to drink water to quench their thirst instead of sugar beverages, that would solve a big piece of the problem.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most Americans never actually read the Dietary Guidelines, Hecht notes, but that MyPlate image is pinned to the walls of thousands of school and hospital cafeterias and myriad other public institutions.\u003c/p>\n\u003cp>\"MyPlate is used so extensively for nutrition education around the country, and it's a positive promotional message,\" says Hecht.\u003c/p>\n\u003cp>Hecht, along with Kelly Brownell of Duke University and Barry Popkin of the\u003cstrong> \u003c/strong>\u003ca href=\"http://www.cpc.unc.edu/\">Carolina Population Center\u003c/a> at the University of North Carolina at Chapel Hill, recently submitted a \u003ca href=\"http://ucanr.edu/blogs/food/blogfiles/26976.pdf\">letter\u003c/a> to the panel making the case for including stronger language on water as a substitute for soda and other sugary beverages, and for the addition of the water symbol.\u003c/p>\n\u003cp>The next step, Hecht says, is to wait for the report, and if it does call for changes to how the guidelines treat beverages, then she and her fellow advocates will try to mobilize a flood of comments in favor of the water icon. Their hope is that later this year, the U.S. Department of Agriculture, which came up with MyPlate, will agree to the suggested changes to the graphic.\u003c/p>\n\u003cp>\"Asking for a change in the MyPlate graphic is a big ask,\" Hecht says. \"But I am feeling a little optimistic; it seems to me that the climate is very favorable for this.\" \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": "Vintage Beer? Aficionados Say Some Brews Taste Better With Age",
"title": "Vintage Beer? Aficionados Say Some Brews Taste Better With Age",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/vintage-beers-1_enl-9943a146c33c5c5f00d60ff032edfd0fc550ad3e-e1420862386178.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/vintage-beers-1_enl-9943a146c33c5c5f00d60ff032edfd0fc550ad3e-e1420862386178.jpg\" alt=\"A stash of vintage beers at Dogfish Head Brewery in Delaware. Photo: Courtesy of Dogfish Head Craft Brewery\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A stash of vintage beers at Dogfish Head Brewery in Delaware. Photo: Courtesy of Dogfish Head Craft Brewery\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/09/375945633/vintage-beer-aficonados-say-some-brews-taste-better-with-age\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/9/15)\u003c/p>\n\u003cp>In the late 1970s, a young Southern California beer enthusiast named Bill Sysak began doing something quite novel at the time. He bought cases of beer and stashed the bottles in his basement to age like wine. Over several years, Sysak discovered that some beers could develop rich flavors — like toffee and caramel — not present in their youth. Excited by what he found, Sysak ramped up his cellaring program and made it a full-time hobby.\u003c/p>\n\u003cp>Today, Sysak's beer stash contains thousands of bottles, some acquired from other collectors and now more than 60 years old. Meanwhile, many more beer aficionados have begun experimenting with the art and science of aging beer.\u003c/p>\n\u003cp>\"There is a huge subculture of people in the beer industry with cellars who are squirreling away bottles, just like with wine, to keep for years,\" says \u003ca href=\"http://pdawson.com/\" target=\"_blank\">Patrick Dawson\u003c/a>, a beer writer and the author of \u003cem>Vintage Beer\u003c/em>, which was released in March.\u003c/p>\n\u003cp>Sysak, who works for \u003ca href=\"http://www.stonebrewing.com/\" target=\"_blank\">Stone Brewing Co.\u003c/a> as its \"craft beer ambassador\" and who wrote the foreword to Dawson's book, tells The Salt there is a considerable difference between aging beer in barrels — also wildly popular now among brewers — and aging beer in bottles.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When a beer is in an oak barrel, it continues to pick up flavors, like vanillins and tannins, that contribute to the recipe created by the brewer,\" Sysak says.\u003c/p>\n\u003cfigure id=\"attachment_91945\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/vintage-beers-2_enl-b3870596bf4c7313b85ae4053f4871b768e7cb87-e1420862454350.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/vintage-beers-2_enl-b3870596bf4c7313b85ae4053f4871b768e7cb87-e1420862454350.jpg\" alt=\"Sediment in a glass of 1977 Ind Coope Strong Ale. Proteins in very old beers can coagulate into chunks at the bottom of the bottle, Patrick Dawson explains in Vintage Beer. Photo: Courtesy of Lindsay Dawson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sediment in a glass of 1977 Ind Coope Strong Ale. Proteins in very old beers can coagulate into chunks at the bottom of the bottle, Patrick Dawson explains in Vintage Beer. Photo: Courtesy of Lindsay Dawson\u003c/figcaption>\u003c/figure>\n\u003cp>But a beer aging in a bottle, which is virtually airtight, is affected by no material additions — just the effects of time.\u003c/p>\n\u003cp>Most beers are not suited for aging. Light pilsners, pale ales, IPAs and most other styles with low or moderate alcohol levels will only deteriorate when stashed in a cool, dark place. \u003ca href=\"http://www.deschutesbrewery.com/\" target=\"_blank\">Deschutes Brewery\u003c/a>'s assistant brewmaster Ryan Schmiege — a beer collector himself — says beers that contain lots of hop are generally intended to be consumed fresh, not stashed away to age.\u003c/p>\n\u003cp>\"Hop compounds break down rapidly,\" Schmiege says, and losing the aromatic qualities of a carefully brewed IPA, he says, \"is tragic.\"\u003c/p>\n\u003cp>For a beer to benefit from aging, there are several basic prerequisites. First, it should be strong — at least 8 percent alcohol by volume. Alcohol acts like a preservative against a beer turning stale or skunky. Virtually all beer bottles display the alcohol content.\u003c/p>\n\u003cp>Sweetness, from residual sugar that didn't ferment during brewing, also helps, as the sugars develop malty, caramel-like overtones. Smoky-flavored beers, as well as those affected by souring yeasts or bacteria, can also do well in the cellar. Sour beers, a popular brewing method, are easily found at many beer stores, as are smoke-flavored brews. Those shopping for cellarworthy beers should ask for tips from the retailer.\u003c/p>\n\u003cp>With high-alcohol brews commonplace in the craft beer world, finding age-worthy bottles is easy to do. On the other hand, finding beers already aged for some time in a cellar is more challenging, as most retailers and small breweries don't have the storage space to keep large library collections of past vintages. Your best bet for locating old bottles is to inquire with beer-specific retail shops — the sorts of stores with entire walls devoted to shelves of beer. Examples include \u003ca href=\"https://www.craftbeercellar.com/belmont/\">Craft Beer Cellar\u003c/a> in Belmont, Mass., \u003ca href=\"http://www.monkscafe.com/\" target=\"_blank\">Monk's Cafe\u003c/a> in Philadelphia, \u003ca href=\"http://fallingrocktaphouse.com/\" target=\"_blank\">Falling Rock Tap House\u003c/a> in Denver and \u003ca href=\"http://citybeerstore.com/\" target=\"_blank\">City Beer Store\u003c/a> in San Francisco. The \u003ca href=\"http://www.eataly.com/nyc\" target=\"_blank\">New York City\u003c/a> and \u003ca href=\"http://www.eataly.com/chicago-birreria/\" target=\"_blank\">Chicago\u003c/a> locations of Eataly serve keg-aged beers on draft. Breweries like Hair of the Dog, Stone, Avery, Deschutes, \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\">Sierra Nevada\u003c/a>, The Lost Abbey, \u003ca href=\"http://www.dogfish.com/\" target=\"_blank\">Dogfish Head\u003c/a> and The Bruery, among many more, all keep aging bottles in stock.\u003c/p>\n\u003cp>Such beers, be warned, come at a substantial premium — sometimes $30 or $40 for a 12-ounce bottle.\u003c/p>\n\u003cp>Much more affordable is to get started with your own beer cellar — or just a cupboard. What some people do is put away a few bottles of a given beer every year, carefully marking the year of release on each bottle. Some beers, like North Coast Brewing's Old Stock Ale, come labeled with the year of production. Old Stock — strong and sweet — is considered a great beer to age. So are Anchor Brewing's Old Foghorn barleywine, Goose Island's Bourbon County Stout and Sierra Nevada's Bigfoot barleywine. After several years, a bottle of each vintage can be opened and sipped side by side — a snapshot glance at how a beverage changes with time called a vertical tasting.\u003c/p>\n\u003cp>Some beers age rapidly. Just a year or two in storage will turn a Lagunitas Brown Shugga' from a rather one-dimensional candy-sweet ale into a fudgy, malty beer with qualities of a sipping liquor. Many barleywines reputedly take many years to reach their peak.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ratebeer.com/beer/schloss-eggenberg-samichlaus-classic/6245/\" target=\"_blank\">Samichlaus Classic Bier\u003c/a> also evolves for long periods of time. While some enjoy this 14-percent alcohol lager right off the retail shelf, I've found it wretched — like cough syrup and flat Pepsi spiked with vodka. But Dawson, who has tasted aged Samichlaus, says delectable flavors of dried fruits and candy begin to emerge at three years of age.\u003c/p>\n\u003cp>He recently opened a 1995 bottle. \"It was absolutely delicious,\" he says. \"There was tons of dried fruit, raisins, molasses, treacle and a hint of pipe tobacco.\"\u003c/p>\n\u003cp>Julia Herz, a spokeswoman with the \u003ca href=\"http://www.brewersassociation.org/\" target=\"_blank\">Brewers Association\u003c/a>, a craft beer advocacy group, concedes that bottle-aging can do great things for many beers.\u003c/p>\n\u003cp>However, she warns that improper handling — especially exposing a bottle to light or heat or wavering temperatures — can easily cause a beer to spoil. The beer will not be dangerous to drink, though, just foul-tasting.\u003c/p>\n\u003cp>She also says to keep bottles upright, not sideways, as wine bottles are supposed to be placed when aging. And if, at the end of the process, the beer tastes bad, don't blame the brewer, she says.\u003c/p>\n\u003cp>By the same token, if a beer tastes great after a few years in solitary confinement, you'll have yourself to thank.\u003c/p>\n\u003cp>\"I've put my thumbprint on a beer that I aged,\" says Dawson. \"It's really satisfying. When I drink it, I get to say, 'I helped make this beer as good as it is.' \"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance journalist based in San Francisco.\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": "Aging in the bottle isn't just for wine anymore: It can also bring out sweet, caramel tones in some high-alcohol, smoky or sour craft brews. Don't believe us? You, too, can try this at home.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/vintage-beers-1_enl-9943a146c33c5c5f00d60ff032edfd0fc550ad3e-e1420862386178.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/vintage-beers-1_enl-9943a146c33c5c5f00d60ff032edfd0fc550ad3e-e1420862386178.jpg\" alt=\"A stash of vintage beers at Dogfish Head Brewery in Delaware. Photo: Courtesy of Dogfish Head Craft Brewery\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91944\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A stash of vintage beers at Dogfish Head Brewery in Delaware. Photo: Courtesy of Dogfish Head Craft Brewery\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/09/375945633/vintage-beer-aficonados-say-some-brews-taste-better-with-age\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/9/15)\u003c/p>\n\u003cp>In the late 1970s, a young Southern California beer enthusiast named Bill Sysak began doing something quite novel at the time. He bought cases of beer and stashed the bottles in his basement to age like wine. Over several years, Sysak discovered that some beers could develop rich flavors — like toffee and caramel — not present in their youth. Excited by what he found, Sysak ramped up his cellaring program and made it a full-time hobby.\u003c/p>\n\u003cp>Today, Sysak's beer stash contains thousands of bottles, some acquired from other collectors and now more than 60 years old. Meanwhile, many more beer aficionados have begun experimenting with the art and science of aging beer.\u003c/p>\n\u003cp>\"There is a huge subculture of people in the beer industry with cellars who are squirreling away bottles, just like with wine, to keep for years,\" says \u003ca href=\"http://pdawson.com/\" target=\"_blank\">Patrick Dawson\u003c/a>, a beer writer and the author of \u003cem>Vintage Beer\u003c/em>, which was released in March.\u003c/p>\n\u003cp>Sysak, who works for \u003ca href=\"http://www.stonebrewing.com/\" target=\"_blank\">Stone Brewing Co.\u003c/a> as its \"craft beer ambassador\" and who wrote the foreword to Dawson's book, tells The Salt there is a considerable difference between aging beer in barrels — also wildly popular now among brewers — and aging beer in bottles.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When a beer is in an oak barrel, it continues to pick up flavors, like vanillins and tannins, that contribute to the recipe created by the brewer,\" Sysak says.\u003c/p>\n\u003cfigure id=\"attachment_91945\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/vintage-beers-2_enl-b3870596bf4c7313b85ae4053f4871b768e7cb87-e1420862454350.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/vintage-beers-2_enl-b3870596bf4c7313b85ae4053f4871b768e7cb87-e1420862454350.jpg\" alt=\"Sediment in a glass of 1977 Ind Coope Strong Ale. Proteins in very old beers can coagulate into chunks at the bottom of the bottle, Patrick Dawson explains in Vintage Beer. Photo: Courtesy of Lindsay Dawson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sediment in a glass of 1977 Ind Coope Strong Ale. Proteins in very old beers can coagulate into chunks at the bottom of the bottle, Patrick Dawson explains in Vintage Beer. Photo: Courtesy of Lindsay Dawson\u003c/figcaption>\u003c/figure>\n\u003cp>But a beer aging in a bottle, which is virtually airtight, is affected by no material additions — just the effects of time.\u003c/p>\n\u003cp>Most beers are not suited for aging. Light pilsners, pale ales, IPAs and most other styles with low or moderate alcohol levels will only deteriorate when stashed in a cool, dark place. \u003ca href=\"http://www.deschutesbrewery.com/\" target=\"_blank\">Deschutes Brewery\u003c/a>'s assistant brewmaster Ryan Schmiege — a beer collector himself — says beers that contain lots of hop are generally intended to be consumed fresh, not stashed away to age.\u003c/p>\n\u003cp>\"Hop compounds break down rapidly,\" Schmiege says, and losing the aromatic qualities of a carefully brewed IPA, he says, \"is tragic.\"\u003c/p>\n\u003cp>For a beer to benefit from aging, there are several basic prerequisites. First, it should be strong — at least 8 percent alcohol by volume. Alcohol acts like a preservative against a beer turning stale or skunky. Virtually all beer bottles display the alcohol content.\u003c/p>\n\u003cp>Sweetness, from residual sugar that didn't ferment during brewing, also helps, as the sugars develop malty, caramel-like overtones. Smoky-flavored beers, as well as those affected by souring yeasts or bacteria, can also do well in the cellar. Sour beers, a popular brewing method, are easily found at many beer stores, as are smoke-flavored brews. Those shopping for cellarworthy beers should ask for tips from the retailer.\u003c/p>\n\u003cp>With high-alcohol brews commonplace in the craft beer world, finding age-worthy bottles is easy to do. On the other hand, finding beers already aged for some time in a cellar is more challenging, as most retailers and small breweries don't have the storage space to keep large library collections of past vintages. Your best bet for locating old bottles is to inquire with beer-specific retail shops — the sorts of stores with entire walls devoted to shelves of beer. Examples include \u003ca href=\"https://www.craftbeercellar.com/belmont/\">Craft Beer Cellar\u003c/a> in Belmont, Mass., \u003ca href=\"http://www.monkscafe.com/\" target=\"_blank\">Monk's Cafe\u003c/a> in Philadelphia, \u003ca href=\"http://fallingrocktaphouse.com/\" target=\"_blank\">Falling Rock Tap House\u003c/a> in Denver and \u003ca href=\"http://citybeerstore.com/\" target=\"_blank\">City Beer Store\u003c/a> in San Francisco. The \u003ca href=\"http://www.eataly.com/nyc\" target=\"_blank\">New York City\u003c/a> and \u003ca href=\"http://www.eataly.com/chicago-birreria/\" target=\"_blank\">Chicago\u003c/a> locations of Eataly serve keg-aged beers on draft. Breweries like Hair of the Dog, Stone, Avery, Deschutes, \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\">Sierra Nevada\u003c/a>, The Lost Abbey, \u003ca href=\"http://www.dogfish.com/\" target=\"_blank\">Dogfish Head\u003c/a> and The Bruery, among many more, all keep aging bottles in stock.\u003c/p>\n\u003cp>Such beers, be warned, come at a substantial premium — sometimes $30 or $40 for a 12-ounce bottle.\u003c/p>\n\u003cp>Much more affordable is to get started with your own beer cellar — or just a cupboard. What some people do is put away a few bottles of a given beer every year, carefully marking the year of release on each bottle. Some beers, like North Coast Brewing's Old Stock Ale, come labeled with the year of production. Old Stock — strong and sweet — is considered a great beer to age. So are Anchor Brewing's Old Foghorn barleywine, Goose Island's Bourbon County Stout and Sierra Nevada's Bigfoot barleywine. After several years, a bottle of each vintage can be opened and sipped side by side — a snapshot glance at how a beverage changes with time called a vertical tasting.\u003c/p>\n\u003cp>Some beers age rapidly. Just a year or two in storage will turn a Lagunitas Brown Shugga' from a rather one-dimensional candy-sweet ale into a fudgy, malty beer with qualities of a sipping liquor. Many barleywines reputedly take many years to reach their peak.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ratebeer.com/beer/schloss-eggenberg-samichlaus-classic/6245/\" target=\"_blank\">Samichlaus Classic Bier\u003c/a> also evolves for long periods of time. While some enjoy this 14-percent alcohol lager right off the retail shelf, I've found it wretched — like cough syrup and flat Pepsi spiked with vodka. But Dawson, who has tasted aged Samichlaus, says delectable flavors of dried fruits and candy begin to emerge at three years of age.\u003c/p>\n\u003cp>He recently opened a 1995 bottle. \"It was absolutely delicious,\" he says. \"There was tons of dried fruit, raisins, molasses, treacle and a hint of pipe tobacco.\"\u003c/p>\n\u003cp>Julia Herz, a spokeswoman with the \u003ca href=\"http://www.brewersassociation.org/\" target=\"_blank\">Brewers Association\u003c/a>, a craft beer advocacy group, concedes that bottle-aging can do great things for many beers.\u003c/p>\n\u003cp>However, she warns that improper handling — especially exposing a bottle to light or heat or wavering temperatures — can easily cause a beer to spoil. The beer will not be dangerous to drink, though, just foul-tasting.\u003c/p>\n\u003cp>She also says to keep bottles upright, not sideways, as wine bottles are supposed to be placed when aging. And if, at the end of the process, the beer tastes bad, don't blame the brewer, she says.\u003c/p>\n\u003cp>By the same token, if a beer tastes great after a few years in solitary confinement, you'll have yourself to thank.\u003c/p>\n\u003cp>\"I've put my thumbprint on a beer that I aged,\" says Dawson. \"It's really satisfying. When I drink it, I get to say, 'I helped make this beer as good as it is.' \"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance journalist based in San Francisco.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Foodmakers Command a Huge Presence at SF's Fancy Food Show",
"title": "Bay Area Foodmakers Command a Huge Presence at SF's Fancy Food Show",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Wherever you are in the Bay Area right now, chances are you're within sniffing distance of at least one company that produces something edible or drinkable. \u003c/p>\n\u003cp>If you're in Alameda, you're near \u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\">Semifreddi's\u003c/a>. If you're in San Rafael, so is \u003ca href=\"http://www.silkroadteas.com/\" target=\"_blank\">Silk Road Teas\u003c/a>. Danville? Hello, \u003ca href=\"http://www.stoneridgeorchards.com/\" target=\"_blank\">Stoneridge Orchards\u003c/a>. Oakland? \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi Tea\u003c/a>, \u003ca href=\"http://woodentablebaking.com/\" target=\"_blank\">Buenos Aires Alfajores\u003c/a> and many more.\u003c/p>\n\u003cfigure id=\"attachment_91916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/numi-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/numi-tea.jpg\" alt=\"Numi Tea tea bags. Photo: Kristan Lawson\" width=\"1000\" height=\"737\" class=\"size-full wp-image-91916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Numi Tea tea bags. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>This geo-gastronomical fact will be demonstrated next Sunday through Tuesday (January 11-13) at the Specialty Food Association's annual Winter \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Fancy Food Show\u003c/a>, where among the 36-nation array of some 1,300 companies exhibiting some \u003ca href=\"https://www.specialtyfood.com/products/\" target=\"_blank\">80,000 products\u003c/a> across Moscone Center's bifurcated vastness, dozens upon dozens will be Bay Area-based. \u003c/p>\n\u003cp>Formerly open to the ticket-buying public along with industry and media members, now open only to the latter two, this tempting trade show spotlights the depth and breadth of food and drink manufactured around the world, showcasing what will appear on store shelves and in restaurant kitchens throughout the coming year, and revealing which \u003ca href=\"https://www.specialtyfood.com/news/article/trend-forecast-10-predictions-specialty-foods-2015/\" target=\"_blank\">emerging trends might make 2015\u003c/a> the year of, say, cannabis candy. Or soursop. \u003c/p>\n\u003cp>Local companies appearing at this year's Fancy Food Show include not only the aforementioned but also:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Los Altos-based \u003ca href=\"http://orenskitchen.com/\" target=\"_blank\">Oren's Kitchen\u003c/a>, whose spiced nuts were developed by a Chez Panisse-alum French chef. Oakland-based, family-owned \u003ca href=\"http://mrespresso.com/\" target=\"_blank\">Mr. Espresso\u003c/a>, the nation's first company to roast coffee beans over oakwood-fueled fires. San Jose-based \u003ca href=\"http://www.formosasauce.com/\" target=\"_blank\">Formosa\u003c/a>, whose handcrafted hot sauces are shipped in wooden crates with personal thank-you notes. San Francisco-based, Kickstarter-fueled \u003ca href=\"http://www.bandarfoods.com/\" target=\"_blank\">Bandar Foods\u003c/a>, by which two pals produce Indian-inspired squeeze-bottle condiments. \u003c/p>\n\u003cfigure id=\"attachment_91919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sundried-tomato-ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sundried-tomato-ketchup.jpg\" alt=\"Traina ketchup. Photo: Kristan Lawson\" width=\"1000\" height=\"1292\" class=\"size-full wp-image-91919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traina ketchup. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>More? San Jose's \u003ca href=\"http://www.rwgarcia.com/\" target=\"_blank\">RW Garcia\u003c/a> makes gluten-free crackers with sesame, chia and flaxseeds. Best known for its madeleines, Alameda-based husband-and-wife-helmed \u003ca href=\"http://www.donsuemor.com/\" target=\"_blank\">Donsuemor\u003c/a> will debut French-style Nonnette mini-cakes. San Jose-based \u003ca href=\"http://urbanegrain.com/\" target=\"_blank\">Urbane Grain\u003c/a>, maker of quinoa-based side dishes. San Francisco-based \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO chocolates\u003c/a>. Patterson-based sun-dried fruit producer \u003ca href=\"http://www.trainafoods.com/\" target=\"_blank\">Traina Foods\u003c/a>. Oakland-based \u003ca href=\"http://kulikulifoods.com/\" target=\"_blank\">Kuli Kuli Foods\u003c/a>, whose bars are made with the Nigerian super-plant \u003ca href=\"http://en.wikipedia.org/wiki/Moringa\" target=\"_blank\">moringa\u003c/a>. Napa's \u003ca href=\"http://www.cup4cup.com/\" target=\"_blank\">Cup4Cup\u003c/a>, whose gluten-free flours were developed by world-renowned chef Thomas Keller and French Laundry alum chef Lena Kwak. \u003c/p>\n\u003cfigure id=\"attachment_91913\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocado-oil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocado-oil.jpg\" alt=\"La Tourangelle oil. Photo: Kristan Lawson\" width=\"1000\" height=\"1088\" class=\"size-full wp-image-91913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Tourangelle oil. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>More and more? Larkspur-based \u003ca href=\"http://www.rusticbakery.com/\" target=\"_blank\">Rustic Bakery\u003c/a>. Napa-based \u003ca href=\"http://shop.brixchocolate.com/\" target=\"_blank\">Brix Chocolate for Wine\u003c/a>. Sonoma-based \u003ca href=\"https://www.kravejerky.com/\" target=\"_blank\">Krave Jerky\u003c/a>. \u003ca href=\"http://www.perfectpuree.com/\" target=\"_blank\">The Perfect Purée of Napa Valley\u003c/a>. \u003ca href=\"http://www.sonomacreamery.com/\" target=\"_blank\">Sonoma Creamery\u003c/a>. \u003ca href=\"http://www.sanfranolagranola.com/\" target=\"_blank\">San Franola Granola\u003c/a>. Rohnert Park's \u003ca href=\"http://hollybaking.com/\" target=\"_blank\">Holly Baking\u003c/a>. San Francisco-based granola maker \u003ca href=\"http://www.18rabbits.com/\" target=\"_blank\">18 Rabbits\u003c/a>. San Francisco-based popcorn outfit \u003ca href=\"http://www.479degrees.com/\" target=\"_blank\">479 Degrees\u003c/a>. San Francisco-based rock-'n'-roll-themed \u003ca href=\"http://www.imaginechocolate.net/\" target=\"_blank\">Imagine Chocolate\u003c/a>. Berkeley-based \u003ca href=\"http://www.cablecardelights.com/\" target=\"_blank\">Cable Car Delights\u003c/a>, maker of The Latest Scoop and Figaro gelatos. Berkeley-based \u003ca href=\"http://latourangelle.com/\" target=\"_blank\">La Tourangelle\u003c/a> artisanal oils. Oakland-based marzipan-maker \u003ca href=\"http://nuttyness.com/\" target=\"_blank\">Nuttyness\u003c/a>, whose Norwegian owner proudly uses California almonds.\u003c/p>\n\u003cfigure id=\"attachment_91917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/palmiers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/palmiers.jpg\" alt=\"Sugar Bowl palmiers. Photo: Anneli Rufus\" width=\"1000\" height=\"714\" class=\"size-full wp-image-91917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar Bowl palmiers. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Many of these companies have inspiring business models and backstories. Hayward-based \u003ca href=\"http://sugarbowlbakery.com/\" target=\"_blank\">Sugar Bowl Bakery\u003c/a> began when the five Ly brothers, Vietnamese immigrants, pooled their savings to buy a San Francisco donut shop; debuting organic baked goods at this year's show, Sugar Bowl now supplies major retailers nationwide. Among many other health- and justice-based missions, Richmond-based \u003ca href=\"http://www.lotusfoods.com/\" target=\"_blank\">Lotus Foods\u003c/a> champions its More Crop Per Drop program, which helps Cambodian farmers produce more rice using 50 percent less water than conventional growers. \u003ca href=\"http://threetwinsicecream.com/\" target=\"_blank\">Three Twins Ice Cream\u003c/a> sources its organic milk and cream from within a carbon-saving seventeen miles of its Petaluma factory. Founded in 1992 by the same couple who founded Banana Republic, Novato-based \u003ca href=\"http://www.republicoftea.com/\" target=\"_blank\">The Republic of Tea\u003c/a> supports the Prostate Cancer Foundation and other charities. \u003c/p>\n\u003cfigure id=\"attachment_91918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/republic-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/republic-tea.jpg\" alt=\"The Republic of Tea tea bags. Photo: Kristan Lawson\" width=\"1000\" height=\"690\" class=\"size-full wp-image-91918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Republic of Tea tea bags. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"The tea industry has welcomed many new people to teas and herbs in recent years,\" notes the Republic of Tea's \"Minister of Commerce\" Kristina Richens. \"People are discovering teas and herbs for a variety of reasons: personal rituals, health, new tastes for quality, interest in origin countries, community activities and entertainment, to a name a few. \u003c/p>\n\u003cp>\"Listening to our Citizens -- our customers -- has provided us with the inspiration to create the over 300 blends we offer today. \"\u003c/p>\n\u003cp>The importance of customer feedback is a recurring theme among Fancy Food Show exhibitors. Pittsburg-based \u003ca href=\"http://www.magnoliaplease.com/\" target=\"_blank\">Magnolia Ice Cream\u003c/a>, which specializes in tropical flavors such as lychee, avocado and purple yam, is now launching a new Kona Coffee flavor based on votes gathered in a Facebook contest. \u003c/p>\n\u003cp>“Our Magnolia Ice Cream fans on social media are the most active and engaged fans,\" says PJ Quesada, vice president of parent company Ramar Foods. \u003c/p>\n\u003cp>\"They send us photos of their ice cream cones; they share how they are eating Magnolia for a family birthday; they even post Magnolia Ice Cream selfies on Instagram.\"\u003c/p>\n\u003cp>Lena Kwak, CEO of the \u003ca href=\"http://www.cup4cup.com/\" target=\"_blank\">Cup4Cup\u003c/a> gluten-free flour company mentioned earlier, says she was initially \"inspired by the idea that everyone should be able to enjoy their favorite foods,\" even if health issues mean finding alternative means of eating them.\u003c/p>\n\u003cp>\"Chef Keller and I knew we had an incredible product when a French Laundry guest shed tears of joy after tasting bread for the first time in seven years. This reminded us why we both pursued careers in food. We are inspired by the emotional impact that food can have on individuals, whether it be old memories or new moments,\" adds Kwak, who lives in San Francisco and is expanding the line this year to include gluten-free, dye-free cake mix and cornbread mix. \u003c/p>\n\u003cp>\"One of my first goals during the development of Cup4Cup was to have the French Laundry chefs blind taste menu items such as the restaurant’s famous brioche rolls, made with Cup4Cup against others made with wheat, and not recognize the difference,\" Kwak says. \"It was a big milestone for us to achieve the same taste, texture and performance as regular wheat flour and not just another 'good ... for gluten-free' option.\"\u003c/p>\n\u003cfigure id=\"attachment_91915\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/clif-mojo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/clif-mojo.jpg\" alt=\"Clif Mojo bars. Photo: Kristan Lawson\" width=\"1000\" height=\"870\" class=\"size-full wp-image-91915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clif Mojo bars. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>Wait, you want more? Sunnyvale-based \u003ca href=\"http://www.aretteorganic.com/\" target=\"_blank\">Arette\u003c/a>, producer of organic tea-seed oils. San Francisco-based fruit-chippery \u003ca href=\"http://www.baresnacks.com/\" target=\"_blank\">Bare Snacks\u003c/a>. San Jose-based \u003ca href=\"http://www.caketherapybakery.com/\" target=\"_blank\">Cake Therapy Bakery\u003c/a>. Gilroy-based \u003ca href=\"http://www.californialavash.com/\" target=\"_blank\">California Lavash\u003c/a>. San Francisco-based \u003ca href=\"http://www.soofoo.com/\" target=\"_blank\">SooFoo\u003c/a> multigrain meal packets. Emeryville-based \u003ca href=\"http://www.clifbar.com/\" target=\"_blank\">Clif Bar\u003c/a>. San Francisco-based \u003ca href=\"http://www.justcookfoods.com/\" target=\"_blank\">Just Cook Foods\u003c/a>, maker of gourmet spice rubs. San Francisco-based \u003ca href=\"http://gelaterianaia.com/\" target=\"_blank\">Gelateria Naia\u003c/a>. Menlo Park-based, husband-and-wife-owned \u003ca href=\"http://www.josuma.com/\" target=\"_blank\">Josuma Coffee\u003c/a>, whose products include hard-to-find green coffees from India. San Francisco-based \u003ca href=\"http://pocodolce.com/\" target=\"_blank\">Poco Dolce Chocolates\u003c/a>, whose new ghost-chile bittersweet tiles sound super-hot. \u003c/p>\n\u003cp>At this year's Fancy Food Show as at previous years' shows, local old-timers such as \u003ca href=\"http://www.ghirardelli.com/\" target=\"_blank\">Ghirardelli\u003c/a>, \u003ca href=\"http://www.peerlesscoffee.com/\" target=\"_blank\">Peerless Coffee\u003c/a> and \u003ca href=\"http://www.doublerainbow.com/dr/\" target=\"_blank\">Double Rainbow\u003c/a> will lend their avuncular, brand-loyalty and experience-pays-off presence. But always worth watching -- and sometimes worrying about -- are the newcomers and brave little offbeat indies such as San Francisco hemp-water purveyor \u003ca href=\"http://www.hemp2o.com/\" target=\"_blank\">Hemp2o\u003c/a>, Berkeley-based bean-chip maker \u003ca href=\"http://www.thegoodbean.com/\" target=\"_blank\">The Good Bean\u003c/a> and Petaluma-based Icelandic-style yogurtmaker \u003ca href=\"http://smariorganics.com/\" target=\"_blank\">Smári Organics\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_91914\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cherries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cherries.jpg\" alt=\"Stoneridge Orchards cherries. Photo: Kristan Lawson\" width=\"1000\" height=\"1325\" class=\"size-full wp-image-91914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stoneridge Orchards cherries. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>And that's not even the complete list. The Bay Area is home to not just one chocolatier but legions of them, and not just one coffee roaster or tea purveyor or foreign-food importer or patisserie but legions of these as well; their coexistence in the same tight, highly demanding regional market drives competitiveness which ultimately produces ever-better, ever more innovative products. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And because the Bay Area's distinctive politics, tastes and traits forcefully shape the culinary companies that survive and thrive here, they also influence millions of eaters and drinkers around the globe who eat and drink those companies' products. Diversity? Sustainability? Integrity? Chocolates, cheeses and crackers containing candycap mushrooms and incendiary peppers? The world can thank Bay Area companies for helping to turn these amazing things into industry standards. \u003c/p>\n\n",
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"excerpt": "At next week's Fancy Food Show in San Francisco, local companies reveal their massive influence on the international food-and-beverage industry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wherever you are in the Bay Area right now, chances are you're within sniffing distance of at least one company that produces something edible or drinkable. \u003c/p>\n\u003cp>If you're in Alameda, you're near \u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\">Semifreddi's\u003c/a>. If you're in San Rafael, so is \u003ca href=\"http://www.silkroadteas.com/\" target=\"_blank\">Silk Road Teas\u003c/a>. Danville? Hello, \u003ca href=\"http://www.stoneridgeorchards.com/\" target=\"_blank\">Stoneridge Orchards\u003c/a>. Oakland? \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi Tea\u003c/a>, \u003ca href=\"http://woodentablebaking.com/\" target=\"_blank\">Buenos Aires Alfajores\u003c/a> and many more.\u003c/p>\n\u003cfigure id=\"attachment_91916\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/numi-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/numi-tea.jpg\" alt=\"Numi Tea tea bags. Photo: Kristan Lawson\" width=\"1000\" height=\"737\" class=\"size-full wp-image-91916\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Numi Tea tea bags. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>This geo-gastronomical fact will be demonstrated next Sunday through Tuesday (January 11-13) at the Specialty Food Association's annual Winter \u003ca href=\"https://www.specialtyfood.com/shows-events/winter-fancy-food-show/\" target=\"_blank\">Fancy Food Show\u003c/a>, where among the 36-nation array of some 1,300 companies exhibiting some \u003ca href=\"https://www.specialtyfood.com/products/\" target=\"_blank\">80,000 products\u003c/a> across Moscone Center's bifurcated vastness, dozens upon dozens will be Bay Area-based. \u003c/p>\n\u003cp>Formerly open to the ticket-buying public along with industry and media members, now open only to the latter two, this tempting trade show spotlights the depth and breadth of food and drink manufactured around the world, showcasing what will appear on store shelves and in restaurant kitchens throughout the coming year, and revealing which \u003ca href=\"https://www.specialtyfood.com/news/article/trend-forecast-10-predictions-specialty-foods-2015/\" target=\"_blank\">emerging trends might make 2015\u003c/a> the year of, say, cannabis candy. Or soursop. \u003c/p>\n\u003cp>Local companies appearing at this year's Fancy Food Show include not only the aforementioned but also:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Los Altos-based \u003ca href=\"http://orenskitchen.com/\" target=\"_blank\">Oren's Kitchen\u003c/a>, whose spiced nuts were developed by a Chez Panisse-alum French chef. Oakland-based, family-owned \u003ca href=\"http://mrespresso.com/\" target=\"_blank\">Mr. Espresso\u003c/a>, the nation's first company to roast coffee beans over oakwood-fueled fires. San Jose-based \u003ca href=\"http://www.formosasauce.com/\" target=\"_blank\">Formosa\u003c/a>, whose handcrafted hot sauces are shipped in wooden crates with personal thank-you notes. San Francisco-based, Kickstarter-fueled \u003ca href=\"http://www.bandarfoods.com/\" target=\"_blank\">Bandar Foods\u003c/a>, by which two pals produce Indian-inspired squeeze-bottle condiments. \u003c/p>\n\u003cfigure id=\"attachment_91919\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sundried-tomato-ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/sundried-tomato-ketchup.jpg\" alt=\"Traina ketchup. Photo: Kristan Lawson\" width=\"1000\" height=\"1292\" class=\"size-full wp-image-91919\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traina ketchup. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>More? San Jose's \u003ca href=\"http://www.rwgarcia.com/\" target=\"_blank\">RW Garcia\u003c/a> makes gluten-free crackers with sesame, chia and flaxseeds. Best known for its madeleines, Alameda-based husband-and-wife-helmed \u003ca href=\"http://www.donsuemor.com/\" target=\"_blank\">Donsuemor\u003c/a> will debut French-style Nonnette mini-cakes. San Jose-based \u003ca href=\"http://urbanegrain.com/\" target=\"_blank\">Urbane Grain\u003c/a>, maker of quinoa-based side dishes. San Francisco-based \u003ca href=\"http://www.tcho.com/\" target=\"_blank\">TCHO chocolates\u003c/a>. Patterson-based sun-dried fruit producer \u003ca href=\"http://www.trainafoods.com/\" target=\"_blank\">Traina Foods\u003c/a>. Oakland-based \u003ca href=\"http://kulikulifoods.com/\" target=\"_blank\">Kuli Kuli Foods\u003c/a>, whose bars are made with the Nigerian super-plant \u003ca href=\"http://en.wikipedia.org/wiki/Moringa\" target=\"_blank\">moringa\u003c/a>. Napa's \u003ca href=\"http://www.cup4cup.com/\" target=\"_blank\">Cup4Cup\u003c/a>, whose gluten-free flours were developed by world-renowned chef Thomas Keller and French Laundry alum chef Lena Kwak. \u003c/p>\n\u003cfigure id=\"attachment_91913\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocado-oil.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/avocado-oil.jpg\" alt=\"La Tourangelle oil. Photo: Kristan Lawson\" width=\"1000\" height=\"1088\" class=\"size-full wp-image-91913\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">La Tourangelle oil. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>More and more? Larkspur-based \u003ca href=\"http://www.rusticbakery.com/\" target=\"_blank\">Rustic Bakery\u003c/a>. Napa-based \u003ca href=\"http://shop.brixchocolate.com/\" target=\"_blank\">Brix Chocolate for Wine\u003c/a>. Sonoma-based \u003ca href=\"https://www.kravejerky.com/\" target=\"_blank\">Krave Jerky\u003c/a>. \u003ca href=\"http://www.perfectpuree.com/\" target=\"_blank\">The Perfect Purée of Napa Valley\u003c/a>. \u003ca href=\"http://www.sonomacreamery.com/\" target=\"_blank\">Sonoma Creamery\u003c/a>. \u003ca href=\"http://www.sanfranolagranola.com/\" target=\"_blank\">San Franola Granola\u003c/a>. Rohnert Park's \u003ca href=\"http://hollybaking.com/\" target=\"_blank\">Holly Baking\u003c/a>. San Francisco-based granola maker \u003ca href=\"http://www.18rabbits.com/\" target=\"_blank\">18 Rabbits\u003c/a>. San Francisco-based popcorn outfit \u003ca href=\"http://www.479degrees.com/\" target=\"_blank\">479 Degrees\u003c/a>. San Francisco-based rock-'n'-roll-themed \u003ca href=\"http://www.imaginechocolate.net/\" target=\"_blank\">Imagine Chocolate\u003c/a>. Berkeley-based \u003ca href=\"http://www.cablecardelights.com/\" target=\"_blank\">Cable Car Delights\u003c/a>, maker of The Latest Scoop and Figaro gelatos. Berkeley-based \u003ca href=\"http://latourangelle.com/\" target=\"_blank\">La Tourangelle\u003c/a> artisanal oils. Oakland-based marzipan-maker \u003ca href=\"http://nuttyness.com/\" target=\"_blank\">Nuttyness\u003c/a>, whose Norwegian owner proudly uses California almonds.\u003c/p>\n\u003cfigure id=\"attachment_91917\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/palmiers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/palmiers.jpg\" alt=\"Sugar Bowl palmiers. Photo: Anneli Rufus\" width=\"1000\" height=\"714\" class=\"size-full wp-image-91917\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar Bowl palmiers. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Many of these companies have inspiring business models and backstories. Hayward-based \u003ca href=\"http://sugarbowlbakery.com/\" target=\"_blank\">Sugar Bowl Bakery\u003c/a> began when the five Ly brothers, Vietnamese immigrants, pooled their savings to buy a San Francisco donut shop; debuting organic baked goods at this year's show, Sugar Bowl now supplies major retailers nationwide. Among many other health- and justice-based missions, Richmond-based \u003ca href=\"http://www.lotusfoods.com/\" target=\"_blank\">Lotus Foods\u003c/a> champions its More Crop Per Drop program, which helps Cambodian farmers produce more rice using 50 percent less water than conventional growers. \u003ca href=\"http://threetwinsicecream.com/\" target=\"_blank\">Three Twins Ice Cream\u003c/a> sources its organic milk and cream from within a carbon-saving seventeen miles of its Petaluma factory. Founded in 1992 by the same couple who founded Banana Republic, Novato-based \u003ca href=\"http://www.republicoftea.com/\" target=\"_blank\">The Republic of Tea\u003c/a> supports the Prostate Cancer Foundation and other charities. \u003c/p>\n\u003cfigure id=\"attachment_91918\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/republic-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/republic-tea.jpg\" alt=\"The Republic of Tea tea bags. Photo: Kristan Lawson\" width=\"1000\" height=\"690\" class=\"size-full wp-image-91918\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Republic of Tea tea bags. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"The tea industry has welcomed many new people to teas and herbs in recent years,\" notes the Republic of Tea's \"Minister of Commerce\" Kristina Richens. \"People are discovering teas and herbs for a variety of reasons: personal rituals, health, new tastes for quality, interest in origin countries, community activities and entertainment, to a name a few. \u003c/p>\n\u003cp>\"Listening to our Citizens -- our customers -- has provided us with the inspiration to create the over 300 blends we offer today. \"\u003c/p>\n\u003cp>The importance of customer feedback is a recurring theme among Fancy Food Show exhibitors. Pittsburg-based \u003ca href=\"http://www.magnoliaplease.com/\" target=\"_blank\">Magnolia Ice Cream\u003c/a>, which specializes in tropical flavors such as lychee, avocado and purple yam, is now launching a new Kona Coffee flavor based on votes gathered in a Facebook contest. \u003c/p>\n\u003cp>“Our Magnolia Ice Cream fans on social media are the most active and engaged fans,\" says PJ Quesada, vice president of parent company Ramar Foods. \u003c/p>\n\u003cp>\"They send us photos of their ice cream cones; they share how they are eating Magnolia for a family birthday; they even post Magnolia Ice Cream selfies on Instagram.\"\u003c/p>\n\u003cp>Lena Kwak, CEO of the \u003ca href=\"http://www.cup4cup.com/\" target=\"_blank\">Cup4Cup\u003c/a> gluten-free flour company mentioned earlier, says she was initially \"inspired by the idea that everyone should be able to enjoy their favorite foods,\" even if health issues mean finding alternative means of eating them.\u003c/p>\n\u003cp>\"Chef Keller and I knew we had an incredible product when a French Laundry guest shed tears of joy after tasting bread for the first time in seven years. This reminded us why we both pursued careers in food. We are inspired by the emotional impact that food can have on individuals, whether it be old memories or new moments,\" adds Kwak, who lives in San Francisco and is expanding the line this year to include gluten-free, dye-free cake mix and cornbread mix. \u003c/p>\n\u003cp>\"One of my first goals during the development of Cup4Cup was to have the French Laundry chefs blind taste menu items such as the restaurant’s famous brioche rolls, made with Cup4Cup against others made with wheat, and not recognize the difference,\" Kwak says. \"It was a big milestone for us to achieve the same taste, texture and performance as regular wheat flour and not just another 'good ... for gluten-free' option.\"\u003c/p>\n\u003cfigure id=\"attachment_91915\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/clif-mojo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/clif-mojo.jpg\" alt=\"Clif Mojo bars. Photo: Kristan Lawson\" width=\"1000\" height=\"870\" class=\"size-full wp-image-91915\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clif Mojo bars. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>Wait, you want more? Sunnyvale-based \u003ca href=\"http://www.aretteorganic.com/\" target=\"_blank\">Arette\u003c/a>, producer of organic tea-seed oils. San Francisco-based fruit-chippery \u003ca href=\"http://www.baresnacks.com/\" target=\"_blank\">Bare Snacks\u003c/a>. San Jose-based \u003ca href=\"http://www.caketherapybakery.com/\" target=\"_blank\">Cake Therapy Bakery\u003c/a>. Gilroy-based \u003ca href=\"http://www.californialavash.com/\" target=\"_blank\">California Lavash\u003c/a>. San Francisco-based \u003ca href=\"http://www.soofoo.com/\" target=\"_blank\">SooFoo\u003c/a> multigrain meal packets. Emeryville-based \u003ca href=\"http://www.clifbar.com/\" target=\"_blank\">Clif Bar\u003c/a>. San Francisco-based \u003ca href=\"http://www.justcookfoods.com/\" target=\"_blank\">Just Cook Foods\u003c/a>, maker of gourmet spice rubs. San Francisco-based \u003ca href=\"http://gelaterianaia.com/\" target=\"_blank\">Gelateria Naia\u003c/a>. Menlo Park-based, husband-and-wife-owned \u003ca href=\"http://www.josuma.com/\" target=\"_blank\">Josuma Coffee\u003c/a>, whose products include hard-to-find green coffees from India. San Francisco-based \u003ca href=\"http://pocodolce.com/\" target=\"_blank\">Poco Dolce Chocolates\u003c/a>, whose new ghost-chile bittersweet tiles sound super-hot. \u003c/p>\n\u003cp>At this year's Fancy Food Show as at previous years' shows, local old-timers such as \u003ca href=\"http://www.ghirardelli.com/\" target=\"_blank\">Ghirardelli\u003c/a>, \u003ca href=\"http://www.peerlesscoffee.com/\" target=\"_blank\">Peerless Coffee\u003c/a> and \u003ca href=\"http://www.doublerainbow.com/dr/\" target=\"_blank\">Double Rainbow\u003c/a> will lend their avuncular, brand-loyalty and experience-pays-off presence. But always worth watching -- and sometimes worrying about -- are the newcomers and brave little offbeat indies such as San Francisco hemp-water purveyor \u003ca href=\"http://www.hemp2o.com/\" target=\"_blank\">Hemp2o\u003c/a>, Berkeley-based bean-chip maker \u003ca href=\"http://www.thegoodbean.com/\" target=\"_blank\">The Good Bean\u003c/a> and Petaluma-based Icelandic-style yogurtmaker \u003ca href=\"http://smariorganics.com/\" target=\"_blank\">Smári Organics\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_91914\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cherries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/cherries.jpg\" alt=\"Stoneridge Orchards cherries. Photo: Kristan Lawson\" width=\"1000\" height=\"1325\" class=\"size-full wp-image-91914\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stoneridge Orchards cherries. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>And that's not even the complete list. The Bay Area is home to not just one chocolatier but legions of them, and not just one coffee roaster or tea purveyor or foreign-food importer or patisserie but legions of these as well; their coexistence in the same tight, highly demanding regional market drives competitiveness which ultimately produces ever-better, ever more innovative products. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And because the Bay Area's distinctive politics, tastes and traits forcefully shape the culinary companies that survive and thrive here, they also influence millions of eaters and drinkers around the globe who eat and drink those companies' products. Diversity? Sustainability? Integrity? Chocolates, cheeses and crackers containing candycap mushrooms and incendiary peppers? The world can thank Bay Area companies for helping to turn these amazing things into industry standards. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bringing Back the Bees: How One Bay Area Company is Using Wildflowers to Create a More Sustainable Food System",
"title": "Bringing Back the Bees: How One Bay Area Company is Using Wildflowers to Create a More Sustainable Food System",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91872\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-pile-of-colorful-Seedles-before-packaging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-pile-of-colorful-Seedles-before-packaging.jpg\" alt=\"A pile of colorful Seedles before packaging. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-91872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pile of colorful Seedles before packaging. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>When Daly City residents Chris Burley and Ei Ei Khin had their first child in 2013, they knew they wanted to do something to make the world a better place for their son. They brainstormed different options on how they could help create a more sustainable food system for their child. Burley and Khin tossed around the idea of starting an organic farm or only eating local. Their final decision, Chris said, was actually the simplest - bringing back the declining bee population.\u003c/p>\n\u003cfigure id=\"attachment_91876\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-is-using-Seedles-to-bring-back-the-bees-by-planting-more-wildflowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-is-using-Seedles-to-bring-back-the-bees-by-planting-more-wildflowers.jpg\" alt=\"Chris Burley is using Seedles to bring back the bees by planting more wildflowers. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91876\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley is using Seedles to bring back the bees by planting more wildflowers. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“We scoured lots of research for the best ways to do this. A lot people say reduce your pesticides, other people say support sustainable farming, others say to plant a bee-friendly habitat in your yard, and we thought that the one that was the easiest and most successful was just planting wildflowers,” Burley says. \u003c/p>\n\u003cp>So, he and his wife developed \u003ca href=\"http://growtherainbow.com\" target=\"_blank\">Seedles\u003c/a> - small colorful seed balls made out of clay, organic compost, and wildflower seeds, coated with natural pigment dyes, that you can throw anywhere. With the help of some rain, the Seedles make their way into the soil and eventually sprout wildflowers that attract bees. \u003c/p>\n\u003cfigure id=\"attachment_91875\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-explains-the-homemade-machine-he-uses-to-create-thousands-of-Seedles-each-week.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-explains-the-homemade-machine-he-uses-to-create-thousands-of-Seedles-each-week.jpg\" alt=\"Chris Burley explains the homemade machine he uses to create thousands of Seedles each week. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley explains the homemade machine he uses to create thousands of Seedles each week. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91879\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Natural-non-toxic-purple-die-used-to-color-the-Seedles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Natural-non-toxic-purple-die-used-to-color-the-Seedles.jpg\" alt=\"Natural, non-toxic dyes are used to color the Seedles. Photo: Angela Johnston\" width=\"1000\" height=\"1141\" class=\"size-full wp-image-91879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Natural, non-toxic dyes are used to color the Seedles. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Burley and Khin originally started rolling every single seed ball with their hands, but were challenged when they started to get an increase in orders. So, Burley engineered a machine made out of a rain barrel that spins on its side and rolls the materials into individual balls, allowing him to make 10,000 balls per week in his backyard. After they are rolled, the Seedles dry outside before getting coated in colored powder and shipped all around the United States. Burley has created different wildflower mixes for different parts of the country, so customers can plant flowers native to their region. If you get Seedles’ Southwest wildflower \u003ca href=\"http://growtherainbow.com/collections/products/products/wildflower-seedles\" target=\"_blank\">seed balls\u003c/a> ($13 for a pack of 20 seed balls) you’ll be able to spread Red Maids, California Poppies, Lupines, Bluebells, Prarie Asters, and Purple Tansies. \u003c/p>\n\u003cp>“Our goal is not only to find native plants, but also strong plants that will act as buffets for the bees - plants and flowers that produce a lot of pollen,” Burley says.\u003c/p>\n\u003cfigure id=\"attachment_91877\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-shows-off-the-purple-tansy-wildlflower-plants-that-started-growing-in-his-yard-after-he-tossed-a-few-Seedles-in-the-area.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-shows-off-the-purple-tansy-wildlflower-plants-that-started-growing-in-his-yard-after-he-tossed-a-few-Seedles-in-the-area.jpg\" alt=\"Chris Burley shows off the Purple Tansy wildflowers that started growing in his yard after he tossed a few Seedles in the area. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91877\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley shows off the Purple Tansy wildflowers that started growing in his yard after he tossed a few Seedles in the area. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91880\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Purple-Tansy-sprouts-from-a-seed-ball-in-Burleys-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Purple-Tansy-sprouts-from-a-seed-ball-in-Burleys-garden.jpg\" alt=\"Purple Tansy sprouts from a seed ball in Burley's garden. Photo: Chris Burley\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91880\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Purple Tansy sprouts from a seed ball in Burley's garden. Photo: Chris Burley\u003c/figcaption>\u003c/figure>\n\u003cp>Burley tells me that wildflower meadows across the nation are disappearing as the population grows. These flowerless landscapes are one of the \u003ca href=\"http://www.ted.com/talks/marla_spivak_why_bees_are_disappearing?language=en\" target=\"_blank\">many reasons\u003c/a> bee colonies have been collapsing at an increased rate. In the last eight years the annual loss of bees has jumped from five percent annually to \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=15572\" target=\"_blank\">30 percent\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We used to have a lot more available for bees and other pollinators and my goal is to bring that percentage back,” Burley says. He also hopes a side effect will be beautifying the unkempt, unactivated, and unused plots of earth in urban neighborhoods.\u003c/p>\n\u003cfigure id=\"attachment_91874\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Burley-tests-out-different-varieties-of-wildflowers-to-see-which-ones-are-the-most-resilient-e1420591154434.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Burley-tests-out-different-varieties-of-wildflowers-to-see-which-ones-are-the-most-resilient-e1420591154434.jpg\" alt=\"Burley tests out different varieties of wildflowers to see which ones are the most resilient. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-91874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burley tests out different varieties of wildflowers to see which ones are the most resilient. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>After a successful \u003ca href=\"https://www.kickstarter.com/projects/253186733/seedles-grow-the-rainbow\" target=\"_blank\">Kickstarter\u003c/a> campaign in the spring of 2014, and lot positive feedback, Burley decided to create a goal to encourage kids to plant one billion wildflowers across the United States. \u003c/p>\n\u003cp>“At Seedles our goal is to make creating a more abundant ecosystem through wildflowers more fun, accessible, and easy. That’s really what it boils down to. We are trying to make it as easy as possible to make the world a more colorful, and better place.”\u003c/p>\n\u003cfigure id=\"attachment_91873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/All-Seedles-need-is-water-sun-and-a-place-to-grow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/All-Seedles-need-is-water-sun-and-a-place-to-grow.jpg\" alt=\"All Seedles need is water, sun, and a place to grow. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All Seedles need is water, sun, and a place to grow. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Burley wants to make it clear that while he does like bees, and wildflowers, his ultimate end goal is one of the most important - creating a sustainable food system. \u003c/p>\n\u003cp>Honeybees are responsible for pollinating roughly \u003ca href=\"http://www.fflpf.org/saving-the-bees.html\" target=\"_blank\">one third\u003c/a> of the food we eat, Burley explains. We can also thank bees for colorful, fun food like berries, coffee, and watermelons. \u003c/p>\n\u003cp>“I think anyone who cares about enjoying their morning cup of coffee can do something small to help bring back more bees.”\u003c/p>\n\u003cp>In order to make this connection more clear, Seedles is beginning to partner with local food companies who will hand out seed balls with the food they sell. \u003c/p>\n\u003cfigure id=\"attachment_91878\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Multicolored-Seedles-in-pots-amidst-an-herb-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Multicolored-Seedles-in-pots-amidst-an-herb-garden.jpg\" alt=\"Multicolored Seedles in pots amidst an herb garden. Photo: Chris Burley\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91878\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Multicolored Seedles in pots amidst an herb garden. Photo: Chris Burley\u003c/figcaption>\u003c/figure>\n\u003cp>Lori Phillips owns \u003ca href=\"http://www.rockosicecreamtacos.com/\" target=\"_blank\">Rocko’s Ice Cream Tacos\u003c/a> trucks and learned about Seedles from a farm where she gets her wheat and barley flours. “Wildflowers that are free of pesticides support healthy bees, and we need those bees to support the production of all the things we love to eat, including ice cream tacos,” Phillips says. \u003c/p>\n\u003cp>Phillips contacted Burley to see if they could form a partnership. Bees don’t only pollinate the produce we see in the fruit and vegetable section of the supermarket, but also clover and alfalfa fed to \u003ca href=\"http://media.wholefoodsmarket.com/news/give-bees-a-chance-the-dairy-aisle-needs-pollinators-too\" target=\"_blank\">dairy cows\u003c/a>.\u003c/p>\n\u003cp>“I am excited about the idea of giving away Seedles as a way to educate our customers about some of the things that are important to us as a company. We make fun and yummy products that we hope make people happy, but we also hope that our customers think about their food choices and why ingredients matter,” Phillips says. \u003c/p>\n\u003cp>She wants this cross promotion to open up a conversation with her customers, and will soon be handing out Seedles while offering a raw honey drizzle as a new ice cream taco topping.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We want to share why we value our ingredients, the people who make them, and most importantly, the environment that supports us all.”\u003c/p>\n\n",
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"excerpt": "Bay Area based company Seedles wants to strengthen our food system by bringing back the bees. They’ve created gumball-sized seed balls that can be thrown anywhere to plant wildflowers and increase bee pollination. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91872\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-pile-of-colorful-Seedles-before-packaging.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/A-pile-of-colorful-Seedles-before-packaging.jpg\" alt=\"A pile of colorful Seedles before packaging. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-91872\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pile of colorful Seedles before packaging. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>When Daly City residents Chris Burley and Ei Ei Khin had their first child in 2013, they knew they wanted to do something to make the world a better place for their son. They brainstormed different options on how they could help create a more sustainable food system for their child. Burley and Khin tossed around the idea of starting an organic farm or only eating local. Their final decision, Chris said, was actually the simplest - bringing back the declining bee population.\u003c/p>\n\u003cfigure id=\"attachment_91876\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-is-using-Seedles-to-bring-back-the-bees-by-planting-more-wildflowers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-is-using-Seedles-to-bring-back-the-bees-by-planting-more-wildflowers.jpg\" alt=\"Chris Burley is using Seedles to bring back the bees by planting more wildflowers. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91876\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley is using Seedles to bring back the bees by planting more wildflowers. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“We scoured lots of research for the best ways to do this. A lot people say reduce your pesticides, other people say support sustainable farming, others say to plant a bee-friendly habitat in your yard, and we thought that the one that was the easiest and most successful was just planting wildflowers,” Burley says. \u003c/p>\n\u003cp>So, he and his wife developed \u003ca href=\"http://growtherainbow.com\" target=\"_blank\">Seedles\u003c/a> - small colorful seed balls made out of clay, organic compost, and wildflower seeds, coated with natural pigment dyes, that you can throw anywhere. With the help of some rain, the Seedles make their way into the soil and eventually sprout wildflowers that attract bees. \u003c/p>\n\u003cfigure id=\"attachment_91875\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-explains-the-homemade-machine-he-uses-to-create-thousands-of-Seedles-each-week.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-explains-the-homemade-machine-he-uses-to-create-thousands-of-Seedles-each-week.jpg\" alt=\"Chris Burley explains the homemade machine he uses to create thousands of Seedles each week. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91875\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley explains the homemade machine he uses to create thousands of Seedles each week. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91879\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Natural-non-toxic-purple-die-used-to-color-the-Seedles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Natural-non-toxic-purple-die-used-to-color-the-Seedles.jpg\" alt=\"Natural, non-toxic dyes are used to color the Seedles. Photo: Angela Johnston\" width=\"1000\" height=\"1141\" class=\"size-full wp-image-91879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Natural, non-toxic dyes are used to color the Seedles. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Burley and Khin originally started rolling every single seed ball with their hands, but were challenged when they started to get an increase in orders. So, Burley engineered a machine made out of a rain barrel that spins on its side and rolls the materials into individual balls, allowing him to make 10,000 balls per week in his backyard. After they are rolled, the Seedles dry outside before getting coated in colored powder and shipped all around the United States. Burley has created different wildflower mixes for different parts of the country, so customers can plant flowers native to their region. If you get Seedles’ Southwest wildflower \u003ca href=\"http://growtherainbow.com/collections/products/products/wildflower-seedles\" target=\"_blank\">seed balls\u003c/a> ($13 for a pack of 20 seed balls) you’ll be able to spread Red Maids, California Poppies, Lupines, Bluebells, Prarie Asters, and Purple Tansies. \u003c/p>\n\u003cp>“Our goal is not only to find native plants, but also strong plants that will act as buffets for the bees - plants and flowers that produce a lot of pollen,” Burley says.\u003c/p>\n\u003cfigure id=\"attachment_91877\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-shows-off-the-purple-tansy-wildlflower-plants-that-started-growing-in-his-yard-after-he-tossed-a-few-Seedles-in-the-area.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Chris-Burley-shows-off-the-purple-tansy-wildlflower-plants-that-started-growing-in-his-yard-after-he-tossed-a-few-Seedles-in-the-area.jpg\" alt=\"Chris Burley shows off the Purple Tansy wildflowers that started growing in his yard after he tossed a few Seedles in the area. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91877\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Burley shows off the Purple Tansy wildflowers that started growing in his yard after he tossed a few Seedles in the area. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_91880\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Purple-Tansy-sprouts-from-a-seed-ball-in-Burleys-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Purple-Tansy-sprouts-from-a-seed-ball-in-Burleys-garden.jpg\" alt=\"Purple Tansy sprouts from a seed ball in Burley's garden. Photo: Chris Burley\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91880\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Purple Tansy sprouts from a seed ball in Burley's garden. Photo: Chris Burley\u003c/figcaption>\u003c/figure>\n\u003cp>Burley tells me that wildflower meadows across the nation are disappearing as the population grows. These flowerless landscapes are one of the \u003ca href=\"http://www.ted.com/talks/marla_spivak_why_bees_are_disappearing?language=en\" target=\"_blank\">many reasons\u003c/a> bee colonies have been collapsing at an increased rate. In the last eight years the annual loss of bees has jumped from five percent annually to \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=15572\" target=\"_blank\">30 percent\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We used to have a lot more available for bees and other pollinators and my goal is to bring that percentage back,” Burley says. He also hopes a side effect will be beautifying the unkempt, unactivated, and unused plots of earth in urban neighborhoods.\u003c/p>\n\u003cfigure id=\"attachment_91874\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Burley-tests-out-different-varieties-of-wildflowers-to-see-which-ones-are-the-most-resilient-e1420591154434.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Burley-tests-out-different-varieties-of-wildflowers-to-see-which-ones-are-the-most-resilient-e1420591154434.jpg\" alt=\"Burley tests out different varieties of wildflowers to see which ones are the most resilient. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-91874\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burley tests out different varieties of wildflowers to see which ones are the most resilient. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>After a successful \u003ca href=\"https://www.kickstarter.com/projects/253186733/seedles-grow-the-rainbow\" target=\"_blank\">Kickstarter\u003c/a> campaign in the spring of 2014, and lot positive feedback, Burley decided to create a goal to encourage kids to plant one billion wildflowers across the United States. \u003c/p>\n\u003cp>“At Seedles our goal is to make creating a more abundant ecosystem through wildflowers more fun, accessible, and easy. That’s really what it boils down to. We are trying to make it as easy as possible to make the world a more colorful, and better place.”\u003c/p>\n\u003cfigure id=\"attachment_91873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/All-Seedles-need-is-water-sun-and-a-place-to-grow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/All-Seedles-need-is-water-sun-and-a-place-to-grow.jpg\" alt=\"All Seedles need is water, sun, and a place to grow. Photo: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-91873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All Seedles need is water, sun, and a place to grow. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Burley wants to make it clear that while he does like bees, and wildflowers, his ultimate end goal is one of the most important - creating a sustainable food system. \u003c/p>\n\u003cp>Honeybees are responsible for pollinating roughly \u003ca href=\"http://www.fflpf.org/saving-the-bees.html\" target=\"_blank\">one third\u003c/a> of the food we eat, Burley explains. We can also thank bees for colorful, fun food like berries, coffee, and watermelons. \u003c/p>\n\u003cp>“I think anyone who cares about enjoying their morning cup of coffee can do something small to help bring back more bees.”\u003c/p>\n\u003cp>In order to make this connection more clear, Seedles is beginning to partner with local food companies who will hand out seed balls with the food they sell. \u003c/p>\n\u003cfigure id=\"attachment_91878\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Multicolored-Seedles-in-pots-amidst-an-herb-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Multicolored-Seedles-in-pots-amidst-an-herb-garden.jpg\" alt=\"Multicolored Seedles in pots amidst an herb garden. Photo: Chris Burley\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91878\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Multicolored Seedles in pots amidst an herb garden. Photo: Chris Burley\u003c/figcaption>\u003c/figure>\n\u003cp>Lori Phillips owns \u003ca href=\"http://www.rockosicecreamtacos.com/\" target=\"_blank\">Rocko’s Ice Cream Tacos\u003c/a> trucks and learned about Seedles from a farm where she gets her wheat and barley flours. “Wildflowers that are free of pesticides support healthy bees, and we need those bees to support the production of all the things we love to eat, including ice cream tacos,” Phillips says. \u003c/p>\n\u003cp>Phillips contacted Burley to see if they could form a partnership. Bees don’t only pollinate the produce we see in the fruit and vegetable section of the supermarket, but also clover and alfalfa fed to \u003ca href=\"http://media.wholefoodsmarket.com/news/give-bees-a-chance-the-dairy-aisle-needs-pollinators-too\" target=\"_blank\">dairy cows\u003c/a>.\u003c/p>\n\u003cp>“I am excited about the idea of giving away Seedles as a way to educate our customers about some of the things that are important to us as a company. We make fun and yummy products that we hope make people happy, but we also hope that our customers think about their food choices and why ingredients matter,” Phillips says. \u003c/p>\n\u003cp>She wants this cross promotion to open up a conversation with her customers, and will soon be handing out Seedles while offering a raw honey drizzle as a new ice cream taco topping.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We want to share why we value our ingredients, the people who make them, and most importantly, the environment that supports us all.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Two East Bay Restaurants Take Unique Approach to Noise",
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"content": "\u003cp>Any regular reader of the \u003ca href=\"http://insidescoopsf.sfgate.com/\" target=\"_blank\">Inside Scoop SF\u003c/a> restaurant news blog of the San Francisco Chronicle knows that its food critic, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/michael-bauer/\" target=\"_blank\">Michael Bauer\u003c/a>, spends a considerable amount of his time blogging about noise.\u003c/p>\n\u003cp>It’s entirely reader-driven, he says, and it’s why the Chronicle began including decibel level ratings in every restaurant review it prints.\u003c/p>\n\u003cp>In fact, he writes in a post from last year, despite these ratings, the noise levels continue to grow. “It’s one of the most frequent topics — and complaints — I get as a restaurant critic,” he wrote in 2013.\u003c/p>\n\u003cfigure id=\"attachment_91841\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto-entrance-stairway1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto-entrance-stairway1000.jpg\" alt=\"Oliveto entrance and stairway connecting dining area to cafe. Photo: Cesar Rubio\" width=\"400\" class=\"size-full wp-image-91841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto entrance and stairway connecting dining area to cafe. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>Two East Bay restaurants have tried to remedy the acoustics problem by installing sophisticated sound systems by the Berkeley-based \u003ca href=\"http://meyersound.com/\" target=\"_blank\">Meyer Sound\u003c/a>. It’s where Bob and Maggie Klein turned when redesigning \u003ca href=\"http://www.oliveto.com/\" target=\"_blank\">Oliveto\u003c/a>, a mainstay of Oakland’s dining scene for the past 28 years. The specialty firm has done sound locally for downtown Berkeley’s Comal, but is better known for its acoustic systems at such places as UC Berkeley’s Zellerbach Hall, Lincoln Center and Royal Albert Hall.\u003c/p>\n\u003cp>“If you have an option, why would you go out with someone you want to be with, and want to connect with, to a place where you can’t hear them?” Bob Klein wondered at a media dinner recently, held to demonstrate the new state-of-the-art sound system he just included in his first redesign in 18 years. “It diminishes the experience for everyone – even those with good hearing – when they are straining to hear each other.”\u003c/p>\n\u003cfigure id=\"attachment_91853\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/oliveto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/oliveto1000.jpg\" alt=\"Oliveto upstairs dining area. Photo: Cesar Rubio\" width=\"400\" class=\"size-full wp-image-91853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto upstairs dining area. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>Oliveto’s renovation began with a passive acoustic treatment, in which the ceiling was replaced with more sound-absorbent tile. A wall of banquettes now has large photographs of olive trees, taken by Bay Area photographer \u003ca href=\"http://www.deborahogrady.com/\" target=\"_blank\">Deborah O’Grady\u003c/a>, which are actually Meyer Sound Libra acoustic image panels – for which they’ve just received a patent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Klein was able to turn on and off the new sound system on an iPad, sitting at our table. It has nine settings, including one that makes the dining room sound like a stone cathedral, if they want to have musical events. It can be adjusted with settings for low, medium, high occupancy and very high occupancy.\u003c/p>\n\u003cfigure id=\"attachment_91847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto1000.jpg\" alt=\"Oliveto downstairs cafe. Photo: Cesar Rubio\" width=\"1000\" height=\"707\" class=\"size-full wp-image-91847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto downstairs cafe. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>“We basically used the same kind of technology at Oliveto that we’ve used in concert halls around the world,” said Pierre Germain, senior acoustic engineer for Meyer Sound. “If the restaurant is low occupancy, Bob can put the system on the low occupancy setting, which gives the feel of a more bustling restaurant so you don’t feel isolated at your table, and as it fills up, he can bring the noise level down. At the high occupancy setting, the sound system is operating at a very low level, maintaining a level of atmosphere or buzziness, all the while being able to hear the conversation at your table.”\u003c/p>\n\u003cfigure id=\"attachment_91846\" class=\"wp-caption aligncenter\" style=\"max-width: 865px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal.jpg\" alt=\"Interior at Comal in Berkeley. Photo courtesy of Comal\" width=\"865\" height=\"577\" class=\"size-full wp-image-91846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior at Comal in Berkeley. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003ca href=\"http://www.comalberkeley.com/\" target=\"_blank\">Comal\u003c/a> was actually the first restaurant to work with Meyer Sound.\u003c/p>\n\u003cp>“We have a challenging acoustical space in its raw form,” said John Paluska, Comal’s owner, “in that it has the same characteristics that a lot of restaurants do, it looks cool with its hard concrete and large volume of space, but it would be a very different experience if we didn’t have the system that we do.”\u003c/p>\n\u003cp>Paluska said it was fortuitous timing that Meyer Sound was looking to get into doing sound systems for restaurants and used Comal as a sort of experimental lab so they could work out an arrangement that was beneficial to the both of them.\u003c/p>\n\u003cp>Paluska said Comal’s system is not noticeable to most patrons, “but that they feel it even if they don’t recognize it.” He added, “I go out to other places in the East Bay, and then come to Comal afterwards, and it’s never more of a jarring, obvious shift than when I’ve been elsewhere. Comal feels so different.\"\u003c/p>\n\u003cfigure id=\"attachment_91845\" class=\"wp-caption aligncenter\" style=\"max-width: 878px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal3.jpg\" alt=\"Interior at Comal Restaurant in Berkeley. Photo courtesy of Comal\" width=\"878\" height=\"575\" class=\"size-full wp-image-91845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior at Comal Restaurant in Berkeley. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>Many restaurants in the city turn to acoustic designer \u003ca href=\"http://www.wallcoveringdesigns.com/\" target=\"_blank\">Wall Covering Designs\u003c/a>, when they realize the noise level has gotten out of hand. The firm lists numerous Bay Area restaurants it has worked with, mostly as part of a redesign when its owners realize noise has become a problem.\u003c/p>\n\u003cp>But not everyone can afford such a sound system. Klein isn’t saying how much such sophisticated technology costs, and the Meyer Sound people are the first to admit the investment is “significant.”\u003c/p>\n\u003cp>Nonetheless, it’s an investment that more restauranteurs should be thinking about, Germain believes. “A lot of restaurants go for a very industrial look with reflective surfaces such as concrete and glass and the end result is a very loud restaurant that only young people will like,” said Germain. “We’re trying to raise the awareness for architects and developers to devote funds to this. People who have visited Comal and Oliveto have noticed, it’s definitely something architects are coming around to understanding.” \u003c/p>\n\u003cp>Robert Fink of \u003ca href=\"http://finkarchitecture.com/\" target=\"_blank\">Fink Architecture\u003c/a>, says there are design elements he can implement himself in a restaurant’s design from the get-go.\u003c/p>\n\u003cp>Fink has helped design or remodel around 12 Bay Area restaurants, including \u003ca href=\"http://www.eldoradosonoma.com/\" target=\"_blank\">El Dorado Kitchen\u003c/a> in Sonoma and Yountville’s \u003ca href=\"http://www.redd-wood.com/\" target=\"_blank\">Redd Wood\u003c/a>. “It’s almost always an issue in trying to find the most economical way to deal with it in an aesthetically pleasing way,” said Fink.\u003c/p>\n\u003cp>In general, he said there are two elements to consider: “You need something that absorbs the sound and you need to be aware of things that will reflect the sound to balance it around the room.” \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But for those who can afford it, a sophisticated sound system could be the way to attract older diners to their restaurant. “We’re not changing the world,” said Paluska, but “we think it makes dining out a more pleasant experience for people.” \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Any regular reader of the \u003ca href=\"http://insidescoopsf.sfgate.com/\" target=\"_blank\">Inside Scoop SF\u003c/a> restaurant news blog of the San Francisco Chronicle knows that its food critic, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/michael-bauer/\" target=\"_blank\">Michael Bauer\u003c/a>, spends a considerable amount of his time blogging about noise.\u003c/p>\n\u003cp>It’s entirely reader-driven, he says, and it’s why the Chronicle began including decibel level ratings in every restaurant review it prints.\u003c/p>\n\u003cp>In fact, he writes in a post from last year, despite these ratings, the noise levels continue to grow. “It’s one of the most frequent topics — and complaints — I get as a restaurant critic,” he wrote in 2013.\u003c/p>\n\u003cfigure id=\"attachment_91841\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto-entrance-stairway1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto-entrance-stairway1000.jpg\" alt=\"Oliveto entrance and stairway connecting dining area to cafe. Photo: Cesar Rubio\" width=\"400\" class=\"size-full wp-image-91841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto entrance and stairway connecting dining area to cafe. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>Two East Bay restaurants have tried to remedy the acoustics problem by installing sophisticated sound systems by the Berkeley-based \u003ca href=\"http://meyersound.com/\" target=\"_blank\">Meyer Sound\u003c/a>. It’s where Bob and Maggie Klein turned when redesigning \u003ca href=\"http://www.oliveto.com/\" target=\"_blank\">Oliveto\u003c/a>, a mainstay of Oakland’s dining scene for the past 28 years. The specialty firm has done sound locally for downtown Berkeley’s Comal, but is better known for its acoustic systems at such places as UC Berkeley’s Zellerbach Hall, Lincoln Center and Royal Albert Hall.\u003c/p>\n\u003cp>“If you have an option, why would you go out with someone you want to be with, and want to connect with, to a place where you can’t hear them?” Bob Klein wondered at a media dinner recently, held to demonstrate the new state-of-the-art sound system he just included in his first redesign in 18 years. “It diminishes the experience for everyone – even those with good hearing – when they are straining to hear each other.”\u003c/p>\n\u003cfigure id=\"attachment_91853\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/oliveto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/oliveto1000.jpg\" alt=\"Oliveto upstairs dining area. Photo: Cesar Rubio\" width=\"400\" class=\"size-full wp-image-91853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto upstairs dining area. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>Oliveto’s renovation began with a passive acoustic treatment, in which the ceiling was replaced with more sound-absorbent tile. A wall of banquettes now has large photographs of olive trees, taken by Bay Area photographer \u003ca href=\"http://www.deborahogrady.com/\" target=\"_blank\">Deborah O’Grady\u003c/a>, which are actually Meyer Sound Libra acoustic image panels – for which they’ve just received a patent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Klein was able to turn on and off the new sound system on an iPad, sitting at our table. It has nine settings, including one that makes the dining room sound like a stone cathedral, if they want to have musical events. It can be adjusted with settings for low, medium, high occupancy and very high occupancy.\u003c/p>\n\u003cfigure id=\"attachment_91847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto1000.jpg\" alt=\"Oliveto downstairs cafe. Photo: Cesar Rubio\" width=\"1000\" height=\"707\" class=\"size-full wp-image-91847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto downstairs cafe. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>“We basically used the same kind of technology at Oliveto that we’ve used in concert halls around the world,” said Pierre Germain, senior acoustic engineer for Meyer Sound. “If the restaurant is low occupancy, Bob can put the system on the low occupancy setting, which gives the feel of a more bustling restaurant so you don’t feel isolated at your table, and as it fills up, he can bring the noise level down. At the high occupancy setting, the sound system is operating at a very low level, maintaining a level of atmosphere or buzziness, all the while being able to hear the conversation at your table.”\u003c/p>\n\u003cfigure id=\"attachment_91846\" class=\"wp-caption aligncenter\" style=\"max-width: 865px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal.jpg\" alt=\"Interior at Comal in Berkeley. Photo courtesy of Comal\" width=\"865\" height=\"577\" class=\"size-full wp-image-91846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior at Comal in Berkeley. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003ca href=\"http://www.comalberkeley.com/\" target=\"_blank\">Comal\u003c/a> was actually the first restaurant to work with Meyer Sound.\u003c/p>\n\u003cp>“We have a challenging acoustical space in its raw form,” said John Paluska, Comal’s owner, “in that it has the same characteristics that a lot of restaurants do, it looks cool with its hard concrete and large volume of space, but it would be a very different experience if we didn’t have the system that we do.”\u003c/p>\n\u003cp>Paluska said it was fortuitous timing that Meyer Sound was looking to get into doing sound systems for restaurants and used Comal as a sort of experimental lab so they could work out an arrangement that was beneficial to the both of them.\u003c/p>\n\u003cp>Paluska said Comal’s system is not noticeable to most patrons, “but that they feel it even if they don’t recognize it.” He added, “I go out to other places in the East Bay, and then come to Comal afterwards, and it’s never more of a jarring, obvious shift than when I’ve been elsewhere. Comal feels so different.\"\u003c/p>\n\u003cfigure id=\"attachment_91845\" class=\"wp-caption aligncenter\" style=\"max-width: 878px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal3.jpg\" alt=\"Interior at Comal Restaurant in Berkeley. Photo courtesy of Comal\" width=\"878\" height=\"575\" class=\"size-full wp-image-91845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior at Comal Restaurant in Berkeley. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>Many restaurants in the city turn to acoustic designer \u003ca href=\"http://www.wallcoveringdesigns.com/\" target=\"_blank\">Wall Covering Designs\u003c/a>, when they realize the noise level has gotten out of hand. The firm lists numerous Bay Area restaurants it has worked with, mostly as part of a redesign when its owners realize noise has become a problem.\u003c/p>\n\u003cp>But not everyone can afford such a sound system. Klein isn’t saying how much such sophisticated technology costs, and the Meyer Sound people are the first to admit the investment is “significant.”\u003c/p>\n\u003cp>Nonetheless, it’s an investment that more restauranteurs should be thinking about, Germain believes. “A lot of restaurants go for a very industrial look with reflective surfaces such as concrete and glass and the end result is a very loud restaurant that only young people will like,” said Germain. “We’re trying to raise the awareness for architects and developers to devote funds to this. People who have visited Comal and Oliveto have noticed, it’s definitely something architects are coming around to understanding.” \u003c/p>\n\u003cp>Robert Fink of \u003ca href=\"http://finkarchitecture.com/\" target=\"_blank\">Fink Architecture\u003c/a>, says there are design elements he can implement himself in a restaurant’s design from the get-go.\u003c/p>\n\u003cp>Fink has helped design or remodel around 12 Bay Area restaurants, including \u003ca href=\"http://www.eldoradosonoma.com/\" target=\"_blank\">El Dorado Kitchen\u003c/a> in Sonoma and Yountville’s \u003ca href=\"http://www.redd-wood.com/\" target=\"_blank\">Redd Wood\u003c/a>. “It’s almost always an issue in trying to find the most economical way to deal with it in an aesthetically pleasing way,” said Fink.\u003c/p>\n\u003cp>In general, he said there are two elements to consider: “You need something that absorbs the sound and you need to be aware of things that will reflect the sound to balance it around the room.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But for those who can afford it, a sophisticated sound system could be the way to attract older diners to their restaurant. “We’re not changing the world,” said Paluska, but “we think it makes dining out a more pleasant experience for people.” \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Craft Brewers Are Running Out Of Names, And Into Legal Spats",
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"content": "\u003cfigure id=\"attachment_91836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beer-final_wide-f27ca638d8cc312bd41c4b0de847264b286a01f5-e1420481072940.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beer-final_wide-f27ca638d8cc312bd41c4b0de847264b286a01f5-e1420481072940.jpg\" alt=\"With so many craft breweries now in operation, just about every beer name you can imagine is taken. That's making it harder for newcomers to name that brew without risking a legal fight. Illustration: Leif Parsons for NPR\" width=\"1000\" height=\"562\" class=\"size-full wp-image-91836\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With so many craft breweries now in operation, just about every beer name you can imagine is taken. That's making it harder for newcomers to name that brew without risking a legal fight. Illustration: Leif Parsons for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/05/369445171/craft-brewers-are-running-out-of-names-and-into-legal-spats\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/5/15)\u003c/p>\n\u003cp>Columbia? Taken. Mississippi? Taken. Sacramento? El Niño? Marlin? Grizzly? Sorry, they're all taken.\u003c/p>\n\u003cp>Virtually every large city, notable landscape feature, creature and weather pattern of North America — as well as myriad other words, concepts and images — has been snapped up and trademarked as the name of either a brewery or a beer. For newcomers to the increasingly crowded industry of \u003ca href=\"http://www.brewersassociation.org/insights/us-brewery-count-tops-3000/\" target=\"_blank\">more than 3,000\u003c/a> breweries, finding names for beers, or even themselves, is increasingly hard to do without risking a legal fight.\u003c/p>\n\u003cp>Candace Moon, a.k.a. \u003ca href=\"http://www.craftbeerattorney.com/\" target=\"_blank\">The Craft Beer Attorney\u003c/a>, is a San Diego lawyer who specializes in helping brewers trademark ideas and also settle disputes. Moon tells The Salt she has never seen a brewery intentionally infringe upon another's trademarked name, image or font style. Yet, with tens of thousands of brands in the American beer market, it happens all the time.\u003c/p>\n\u003cp>\"There are only so many words and names that make sense with beer, so it's not surprising that many people will come up with the same ideas,\" Moon says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A frequently recurring issue, she says, is different breweries thinking they've coined the same hop-centric puns and catchphrases for their beers. A quick Google search reveals multiple beers named \"Hopscotch,\" and at least three India Pale Ales with the name \"Bitter End.\"\u003c/p>\n\u003cp>Name overlaps may not matter as long as the beers are sold in different regions, but in such cases, Moon says, would-be conflicts often go unresolved.\u003c/p>\n\u003cp>When two large breweries with broad distribution are involved, the matter is almost always settled, sometimes amicably.\u003c/p>\n\u003cp>For example, when the brewers at \u003ca href=\"http://averybrewing.com/age-verification/?referrer=/\" target=\"_blank\">Avery\u003c/a> in Colorado and \u003ca href=\"http://russianriverbrewing.com/age-check.html?prev=http://russianriverbrewing.com/\" target=\"_blank\">Russian River\u003c/a> in California discovered that they each had a beer named Salvation, they met at an annual Colorado beer festival to talk it out. \u003ca href=\"http://russianriverbrewing.com/about-us/\">Vinnie Cilurzo\u003c/a>, co-owner and brewmaster of Russian River Brewing Company, says that neither he nor Adam Avery knew who first coined the name. Nor were they particularly worried about it. Still, they took the opportunity to come a clever conclusion. They combined their beers in a blend and named it \"\u003ca href=\"http://averybrewing.com/our-ales/collaboration-not-litigation-ale/\" target=\"_blank\">Collaboration Not Litigation\u003c/a>.\"\u003c/p>\n\u003cp>Other cases get ugly. In July 2013, Lagunitas Brewing Co.'s owner, Tony Magee, received a cease-and-desist order from SweetWater Brewing Co. in Atlanta demanding that the Northern California brewing giant stop using the marijuana code \"420\" in the cryptic artwork and messaging found on many Lagunitas beer labels. Since the 1990s, SweetWater had made a beer called 420 Extra Pale Ale. Magee, who responded to the demand with a \u003ca href=\"http://clatl.com/omnivore/archives/2013/07/11/lagunitas-founder-blows-up-at-sweetwater\" target=\"_blank\">volley of Twitter jabs\u003c/a> at SweetWater, quickly agreed to the demand.\u003c/p>\n\u003cp>\"I decided, 'You want to own 420, fine, you can have it,' \" Magee says. \"And it's true: They legitimately owned it.\"\u003c/p>\n\u003cp>Magee admits he has called out others — like Knee Deep Brewing Co. — when they printed IPA labels too similar to his own. The Lagunitas IPA label features three stencil-style letters, bold and black, in serif font and without periods in between.\u003c/p>\n\u003cp>\"It's not that we trademarked the alphabet, but we trademarked the arch presentation of those letters,\" Magee explains. \"From a design standpoint, I found the most elegant way to put 'IPA' on a label, so it's likely that others would have landed on the same design.\"\u003c/p>\n\u003cp>American trademark law lumps breweries together with wineries and distilleries, making the naming game even chancier. A widely circulating rumor has it that Yellow Tail Wines, of Australia, came after Ballast Point Brewing Co., in San Diego, for naming a beer \"Yellowtail.\" \u003ca href=\"http://www.beeradvocate.com/beer/profile/199/696/\" target=\"_blank\">Ballast Point's pale ale\u003c/a> is now conspicuously lacking a fish-themed name (a signature, if not a trademark, of the brewery), though an image of a brightly colored yellowtail still resides plainly — and legally, it seems — on the label. A spokesperson for Ballast Point said the company could not discuss the matter.\u003c/p>\n\u003cp>Even imagery can be trademarked and protected in court. San Diego's \u003ca href=\"http://portbrewing.com/\">Port Brewing Company\u003c/a>, for instance, applied several years ago for a trademark on using Celtic cross-shaped tap handles at its brewpub, specifically for its Lost Abbey label. When Port, which first installed its stylized tap handles in 2008, discovered that Moylan's Brewery and Restaurant, near San Francisco, was serving beer with similar handles, Port \u003ca href=\"http://beerpulse.com/wp-content/uploads/2010/09/PortBrewingComplaint.pdf\">sued\u003c/a> Moylan's.\u003c/p>\n\u003cp>\"I'd been using Celtic crosses for 16 years when [Port's owner] came after me,\" Brendan Moylan tells The Salt. Moylan says he lost time and money fighting the lawsuit—but not his crosses. He thumbed his nose at the San Diego brewery and kept his tap handles.\u003c/p>\n\u003cp>Moylan's has been involved in other trademark battles, too. Moylan says he was the first brewery to name a beer Kilt Lifter. However, he didn't trademark the two words. Over the years, other craft breweries put the same name on their own beers—often dark and malty Scotch-style ales. Moylan, who says he isn't a \"trademarkey kind of guy,\" wasn't concerned.\u003c/p>\n\u003cp>Then, as Moylan tells it, a brewing company in Arizona called Four Peaks not only adopted the name but applied for a trademark on it. Foreseeing legal troubles, Moylan voluntarily took the name off bottles of his beer that were shipped to states where Four Peaks' beers are sold. Four Peaks' representatives could not be reached for comment.\u003c/p>\n\u003cp>Moylan says the owners of Four Peaks recently visited his brewpub with a peace offering: a Four Peaks T-shirt and some beer. Moylan drank the beer and has even worn the shirt. It might not have been the happiest ending for his Kilt Lifter, but it wasn't a, um, bitter end.\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>\u003cfigure id=\"attachment_91836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beer-final_wide-f27ca638d8cc312bd41c4b0de847264b286a01f5-e1420481072940.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beer-final_wide-f27ca638d8cc312bd41c4b0de847264b286a01f5-e1420481072940.jpg\" alt=\"With so many craft breweries now in operation, just about every beer name you can imagine is taken. That's making it harder for newcomers to name that brew without risking a legal fight. Illustration: Leif Parsons for NPR\" width=\"1000\" height=\"562\" class=\"size-full wp-image-91836\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With so many craft breweries now in operation, just about every beer name you can imagine is taken. That's making it harder for newcomers to name that brew without risking a legal fight. Illustration: Leif Parsons for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/05/369445171/craft-brewers-are-running-out-of-names-and-into-legal-spats\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/5/15)\u003c/p>\n\u003cp>Columbia? Taken. Mississippi? Taken. Sacramento? El Niño? Marlin? Grizzly? Sorry, they're all taken.\u003c/p>\n\u003cp>Virtually every large city, notable landscape feature, creature and weather pattern of North America — as well as myriad other words, concepts and images — has been snapped up and trademarked as the name of either a brewery or a beer. For newcomers to the increasingly crowded industry of \u003ca href=\"http://www.brewersassociation.org/insights/us-brewery-count-tops-3000/\" target=\"_blank\">more than 3,000\u003c/a> breweries, finding names for beers, or even themselves, is increasingly hard to do without risking a legal fight.\u003c/p>\n\u003cp>Candace Moon, a.k.a. \u003ca href=\"http://www.craftbeerattorney.com/\" target=\"_blank\">The Craft Beer Attorney\u003c/a>, is a San Diego lawyer who specializes in helping brewers trademark ideas and also settle disputes. Moon tells The Salt she has never seen a brewery intentionally infringe upon another's trademarked name, image or font style. Yet, with tens of thousands of brands in the American beer market, it happens all the time.\u003c/p>\n\u003cp>\"There are only so many words and names that make sense with beer, so it's not surprising that many people will come up with the same ideas,\" Moon says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A frequently recurring issue, she says, is different breweries thinking they've coined the same hop-centric puns and catchphrases for their beers. A quick Google search reveals multiple beers named \"Hopscotch,\" and at least three India Pale Ales with the name \"Bitter End.\"\u003c/p>\n\u003cp>Name overlaps may not matter as long as the beers are sold in different regions, but in such cases, Moon says, would-be conflicts often go unresolved.\u003c/p>\n\u003cp>When two large breweries with broad distribution are involved, the matter is almost always settled, sometimes amicably.\u003c/p>\n\u003cp>For example, when the brewers at \u003ca href=\"http://averybrewing.com/age-verification/?referrer=/\" target=\"_blank\">Avery\u003c/a> in Colorado and \u003ca href=\"http://russianriverbrewing.com/age-check.html?prev=http://russianriverbrewing.com/\" target=\"_blank\">Russian River\u003c/a> in California discovered that they each had a beer named Salvation, they met at an annual Colorado beer festival to talk it out. \u003ca href=\"http://russianriverbrewing.com/about-us/\">Vinnie Cilurzo\u003c/a>, co-owner and brewmaster of Russian River Brewing Company, says that neither he nor Adam Avery knew who first coined the name. Nor were they particularly worried about it. Still, they took the opportunity to come a clever conclusion. They combined their beers in a blend and named it \"\u003ca href=\"http://averybrewing.com/our-ales/collaboration-not-litigation-ale/\" target=\"_blank\">Collaboration Not Litigation\u003c/a>.\"\u003c/p>\n\u003cp>Other cases get ugly. In July 2013, Lagunitas Brewing Co.'s owner, Tony Magee, received a cease-and-desist order from SweetWater Brewing Co. in Atlanta demanding that the Northern California brewing giant stop using the marijuana code \"420\" in the cryptic artwork and messaging found on many Lagunitas beer labels. Since the 1990s, SweetWater had made a beer called 420 Extra Pale Ale. Magee, who responded to the demand with a \u003ca href=\"http://clatl.com/omnivore/archives/2013/07/11/lagunitas-founder-blows-up-at-sweetwater\" target=\"_blank\">volley of Twitter jabs\u003c/a> at SweetWater, quickly agreed to the demand.\u003c/p>\n\u003cp>\"I decided, 'You want to own 420, fine, you can have it,' \" Magee says. \"And it's true: They legitimately owned it.\"\u003c/p>\n\u003cp>Magee admits he has called out others — like Knee Deep Brewing Co. — when they printed IPA labels too similar to his own. The Lagunitas IPA label features three stencil-style letters, bold and black, in serif font and without periods in between.\u003c/p>\n\u003cp>\"It's not that we trademarked the alphabet, but we trademarked the arch presentation of those letters,\" Magee explains. \"From a design standpoint, I found the most elegant way to put 'IPA' on a label, so it's likely that others would have landed on the same design.\"\u003c/p>\n\u003cp>American trademark law lumps breweries together with wineries and distilleries, making the naming game even chancier. A widely circulating rumor has it that Yellow Tail Wines, of Australia, came after Ballast Point Brewing Co., in San Diego, for naming a beer \"Yellowtail.\" \u003ca href=\"http://www.beeradvocate.com/beer/profile/199/696/\" target=\"_blank\">Ballast Point's pale ale\u003c/a> is now conspicuously lacking a fish-themed name (a signature, if not a trademark, of the brewery), though an image of a brightly colored yellowtail still resides plainly — and legally, it seems — on the label. A spokesperson for Ballast Point said the company could not discuss the matter.\u003c/p>\n\u003cp>Even imagery can be trademarked and protected in court. San Diego's \u003ca href=\"http://portbrewing.com/\">Port Brewing Company\u003c/a>, for instance, applied several years ago for a trademark on using Celtic cross-shaped tap handles at its brewpub, specifically for its Lost Abbey label. When Port, which first installed its stylized tap handles in 2008, discovered that Moylan's Brewery and Restaurant, near San Francisco, was serving beer with similar handles, Port \u003ca href=\"http://beerpulse.com/wp-content/uploads/2010/09/PortBrewingComplaint.pdf\">sued\u003c/a> Moylan's.\u003c/p>\n\u003cp>\"I'd been using Celtic crosses for 16 years when [Port's owner] came after me,\" Brendan Moylan tells The Salt. Moylan says he lost time and money fighting the lawsuit—but not his crosses. He thumbed his nose at the San Diego brewery and kept his tap handles.\u003c/p>\n\u003cp>Moylan's has been involved in other trademark battles, too. Moylan says he was the first brewery to name a beer Kilt Lifter. However, he didn't trademark the two words. Over the years, other craft breweries put the same name on their own beers—often dark and malty Scotch-style ales. Moylan, who says he isn't a \"trademarkey kind of guy,\" wasn't concerned.\u003c/p>\n\u003cp>Then, as Moylan tells it, a brewing company in Arizona called Four Peaks not only adopted the name but applied for a trademark on it. Foreseeing legal troubles, Moylan voluntarily took the name off bottles of his beer that were shipped to states where Four Peaks' beers are sold. Four Peaks' representatives could not be reached for comment.\u003c/p>\n\u003cp>Moylan says the owners of Four Peaks recently visited his brewpub with a peace offering: a Four Peaks T-shirt and some beer. Moylan drank the beer and has even worn the shirt. It might not have been the happiest ending for his Kilt Lifter, but it wasn't a, um, bitter end.\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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"content": "\u003cfigure id=\"attachment_91828\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/changefoodsystem.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/changefoodsystem.jpg\" alt=\"Want to change the food system? You can vote with your fork, but you can also join a campaign that's confronting the problems directly. Photo: Tim Pannell/Corbis \" width=\"800\" height=\"533\" class=\"size-full wp-image-91828\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Want to change the food system? You can vote with your fork, but you can also join a campaign that's confronting the problems directly. Photo: Tim Pannell/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100208/allison-aubrey\" target=\"_blank\">Allison Aubrey\u003c/a> and \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/02/374579964/a-resolution-for-foodies-who-want-to-do-good-pick-a-campaign\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/2/15)\u003c/p>\n\u003cp>Say you're kicking off 2015 with big plans to be a conscientious food consumer.\u003c/p>\n\u003cp>One obvious path is to vote with your fork and your wallet, purchasing products such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/03/perdue-says-its-hatching-chicks-are-off-antibiotics/\">antibiotic-free meat;\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/farm-fresh-natural-eggs-not-always-what-theyre-cracked-up-to-be/\">local, pasture-raised eggs\u003c/a>; or\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/13/171891081/bean-to-bar-chocolate-makers-dare-to-bare-how-its-done\"> bean-to-bar chocolate\u003c/a>.\u003c/p>\n\u003cp>It can feel good to support the food producers whose ideals match your own. And nowadays there are a lot of alternatives to Big Food at the supermarket.\u003c/p>\n\u003cp>But there's another way to nudge change in the food system: Support a campaign that's confronting the problems more directly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The biggest food companies in the world — think Nestle, PepsiCo, Mars, Smithfield, Cargill, General Mills, Unilever, Coca-Cola, Kellogg — are the major players in the food system. They control the supply chain from the raw materials to the packaging, and set the labor and environmental precedents of much of what we consume.\u003c/p>\n\u003cp>There are now a wide range of campaigns aimed at pushing these global companies to respond more directly to consumers' concerns about everything from antibiotics to greenhouse gas emissions to labor abuses.\u003c/p>\n\u003cp>We'd argue that these campaigns — which have a growing number of victories under their belts — may have a bigger impact than your individual choices at the supermarket.\u003c/p>\n\u003cp>Take, for instance, Oxfam's \u003ca href=\"http://www.behindthebrands.org/en-us\">Behind the Brands\u003c/a>, which, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/30/343963519/can-oxfam-nudge-big-food-companies-to-do-right\">reported\u003c/a>, is putting pressure on the 10 biggest food companies to be more transparent about how they do business.\u003c/p>\n\u003cp>Oxfam has leaned on these global brands to disclose the companies in their supply chain. When a problem is identified — like the working conditions of cacao farmers in West Africa — Oxfam has pushed the companies to use their leverage with suppliers to address issues like gender inequality. One example: \u003ca href=\"https://www.youtube.com/watch?v=V5ua_Ny1XVw&list=UUX1IND5NlfU01edaqQwJIAg\">a Times Square event\u003c/a> on the plight of female cocoa farmers in Africa, which garnered plenty of attention.\u003c/p>\n\u003cp>And what came of these efforts? \u003ca href=\"http://www.behindthebrands.org/en-us/campaign-news/power-of-you\">Agreements\u003c/a> with three large chocolate companies — Mars, Mondelez and Nestle — which committed to doing more to address the issues of poverty and worker's rights.\u003c/p>\n\u003cp>When it comes to nudging the meat industry to rethink how it uses antibiotics, the Pew Charitable Trusts, Keep Antibiotics Working and other groups have advocated for using the drugs only to treat sick animals. Those activists were applauding in September when Perdue Farms \u003ca href=\"http://www.perduefarms.com/News_Room/Press_Releases/details.asp?id=1104&title=Perdue%20Foods%20reaches%20milestone%20in%20reducing%20antibiotic%20use,%20sets%20standard%20for%20responsible%20use\">announced\u003c/a> it had stopped injecting antibiotics into eggs that are just about to hatch.\u003c/p>\n\u003cp>Palm oil is a hot issue, too. As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/18/349562067/sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil\">noted\u003c/a>, the rain forest protection coalition Forest Heroes has been lobbying many companies that rely on the oil to cut ties with suppliers that have a history of clear-cutting rain forests and destroying wildlife habitat and carbon-rich peatlands. And they've made inroads with Krispy Kreme, Dunkin' Brands and \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/280257631/how-tracing-the-oil-in-your-pop-tarts-may-help-save-rainforests\">Kellogg\u003c/a>, the maker of Pop-Tarts and other products made with palm oil.\u003c/p>\n\u003cp>The livestock industry is responsible for 12 percent of global greenhouse gas emissions, and that's motivating a lot of consumers to eat less meat. But since the demand for meat isn't going to drop anytime soon, the \u003ca href=\"http://grsbeef.org/\">Global Roundtable for Sustainable Beef,\u003c/a> a coalition of beef producers and buyers and environmental groups, is trying to figure out how to guide producers to cut those emissions.\u003c/p>\n\u003cp>And right here in the U.S., the fair food movement, lead by groups like the Fair Food Standards Council and the \u003ca href=\"http://www.ciw-online.org/\">Coalition of Immokalee Farmworkers\u003c/a>, has managed to improve the working conditions of Florida tomato pickers by pressuring big corporate buyers like Wal-Mart. As The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/12/370338800/fla-tomato-pickers-wins-could-extend-to-dairy-berry-workers\">reported\u003c/a>, those wins may soon be extended to other farms.\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>\u003c/p>\n\u003cp>The biggest food companies in the world — think Nestle, PepsiCo, Mars, Smithfield, Cargill, General Mills, Unilever, Coca-Cola, Kellogg — are the major players in the food system. They control the supply chain from the raw materials to the packaging, and set the labor and environmental precedents of much of what we consume.\u003c/p>\n\u003cp>There are now a wide range of campaigns aimed at pushing these global companies to respond more directly to consumers' concerns about everything from antibiotics to greenhouse gas emissions to labor abuses.\u003c/p>\n\u003cp>We'd argue that these campaigns — which have a growing number of victories under their belts — may have a bigger impact than your individual choices at the supermarket.\u003c/p>\n\u003cp>Take, for instance, Oxfam's \u003ca href=\"http://www.behindthebrands.org/en-us\">Behind the Brands\u003c/a>, which, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/30/343963519/can-oxfam-nudge-big-food-companies-to-do-right\">reported\u003c/a>, is putting pressure on the 10 biggest food companies to be more transparent about how they do business.\u003c/p>\n\u003cp>Oxfam has leaned on these global brands to disclose the companies in their supply chain. When a problem is identified — like the working conditions of cacao farmers in West Africa — Oxfam has pushed the companies to use their leverage with suppliers to address issues like gender inequality. One example: \u003ca href=\"https://www.youtube.com/watch?v=V5ua_Ny1XVw&list=UUX1IND5NlfU01edaqQwJIAg\">a Times Square event\u003c/a> on the plight of female cocoa farmers in Africa, which garnered plenty of attention.\u003c/p>\n\u003cp>And what came of these efforts? \u003ca href=\"http://www.behindthebrands.org/en-us/campaign-news/power-of-you\">Agreements\u003c/a> with three large chocolate companies — Mars, Mondelez and Nestle — which committed to doing more to address the issues of poverty and worker's rights.\u003c/p>\n\u003cp>When it comes to nudging the meat industry to rethink how it uses antibiotics, the Pew Charitable Trusts, Keep Antibiotics Working and other groups have advocated for using the drugs only to treat sick animals. Those activists were applauding in September when Perdue Farms \u003ca href=\"http://www.perduefarms.com/News_Room/Press_Releases/details.asp?id=1104&title=Perdue%20Foods%20reaches%20milestone%20in%20reducing%20antibiotic%20use,%20sets%20standard%20for%20responsible%20use\">announced\u003c/a> it had stopped injecting antibiotics into eggs that are just about to hatch.\u003c/p>\n\u003cp>Palm oil is a hot issue, too. As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/18/349562067/sweet-dunkin-donuts-and-krispy-kreme-pump-up-pledge-on-palm-oil\">noted\u003c/a>, the rain forest protection coalition Forest Heroes has been lobbying many companies that rely on the oil to cut ties with suppliers that have a history of clear-cutting rain forests and destroying wildlife habitat and carbon-rich peatlands. And they've made inroads with Krispy Kreme, Dunkin' Brands and \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/20/280257631/how-tracing-the-oil-in-your-pop-tarts-may-help-save-rainforests\">Kellogg\u003c/a>, the maker of Pop-Tarts and other products made with palm oil.\u003c/p>\n\u003cp>The livestock industry is responsible for 12 percent of global greenhouse gas emissions, and that's motivating a lot of consumers to eat less meat. But since the demand for meat isn't going to drop anytime soon, the \u003ca href=\"http://grsbeef.org/\">Global Roundtable for Sustainable Beef,\u003c/a> a coalition of beef producers and buyers and environmental groups, is trying to figure out how to guide producers to cut those emissions.\u003c/p>\n\u003cp>And right here in the U.S., the fair food movement, lead by groups like the Fair Food Standards Council and the \u003ca href=\"http://www.ciw-online.org/\">Coalition of Immokalee Farmworkers\u003c/a>, has managed to improve the working conditions of Florida tomato pickers by pressuring big corporate buyers like Wal-Mart. As The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/12/12/370338800/fla-tomato-pickers-wins-could-extend-to-dairy-berry-workers\">reported\u003c/a>, those wins may soon be extended to other farms.\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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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
"closealltabs": {
"id": "closealltabs",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"id": "freakonomics-radio",
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"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
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