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"disqusTitle": "Black Creek Builders: Behind the Scenes of the East Bay Restaurant Boom",
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"content": "\u003cp>How many times do we go to restaurants each month—or week—and fail to really comprehend the physical process of pulling together all the elements that a restaurant requires, from permitting to plumbing, to every hoop jumped in between? \u003c/p>\n\u003cp>I tend to notice aesthetically pleasing design, but don’t go much beyond my hedonistic pleasure in identifying its lineage. My encounter with Travis Wirt, owner of \u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">Black Creek Builders\u003c/a>, changed all that. Or rather, I should say, my encounter with many compelling Oakland restaurant spaces that Wirt has had his hand in made me aware of the process in a way I hadn’t considered before. \u003c/p>\n\u003cfigure id=\"attachment_90417\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\" alt=\"Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>I got wind of Black Creek Builders from Hollie Hardy, a poet-friend and long-time employee of the company. She had seen a piece I wrote for Bay Area Bites on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">burgers\u003c/a>, which included \u003ca href=\"http://www.handlebar984.com/\" target=\"_blank\">Handlebar\u003c/a> and \u003ca href=\"http://victoryburger.com/\" target=\"_blank\">Victory Burger\u003c/a>, both Black Creek projects. And she asked me if I had ever thought of covering the process of opening a restaurant from much earlier on than when it opens its doors to guests. I had not. And when I heard about the spaces that were forthcoming, I jumped at the opportunity to interview three owners of soon-to-be shiny new restaurants, along with Wirt, about what they do, and how.\u003c/p>\n\u003cp>Analiesa Gosnell, co-owner of \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove & Hoof\u003c/a> butcher shop and restaurant with John Blevins, didn't know anything about meat until she started working for \u003ca href=\"http://prmeatco.com/\" target=\"_blank\">Prather Ranch Meat Company\u003c/a> about five years ago. But that brief experience made her want to learn the art of butchery. Her family had owned a cattle ranch in Siskiyou County back in the 1850s and, perhaps not coincidentally, the beef served at the new restaurant will be from nearby Jenner Ranch. Clove & Hoof will mark the first restaurant/butcher-direct sale of their grass-fed brand. As she and Blevins went through the process of opening Clove & Hoof on Oakland’s Broadway-40th St. corridor, they realized that their priority would be to listen to the desires of the neighborhood, so the kinds of sustainably raised meat they focus on will first be responsive to customer demand. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90408,90409,90410\"]\u003c/p>\n\u003cp>The Clove & Hoof concept is simple: half butcher shop in the whole-animal tradition and half casual lunch and takeout focus. Blevins is leading the charge in the kitchen, and his menu includes a burger with two four-ounce patties, loads of gooey cheese and chopped romaine, house-smoked meats, and Southern-style barbecue. They opened on November 20 and the plan is to open for dinner in a few months.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Because neither partner had experience in building a restaurant from the ground up, they looked to Black Creek Builders to step in and help them through the often-arduous process. When I asked Gosnell what made the difference between a traditional construction company and one focused primarily on restaurants, she cited two things: the permitting process and the codes that apply specifically to restaurants that many builders are unfamiliar with. “Travis just has an easy vibe around all the stuff that stresses me out as a first-time restaurant owner,” says Gosnell, adding that Wirt has provided invaluable design consultation as well.\u003c/p>\n\u003cp>When I talked to Wirt about how he became the go-to restaurant guy in Oakland, he admitted it was somewhat by accident. He had been building custom homes in the hills when he decided to start his own business. Then, the recession hit. His first restaurant project was Actual Café in 2009, and it was truly from scratch. The space was “cold-shell,” meaning completely unfinished. Thus began his grand adventure over the last six years, figuring out how to work with uncooperative structures, understanding the nuances of complicated utility needs, and ensuring that spaces have the back-end infrastructure they need to be sustainable, and even grow.\u003c/p>\n\u003cp>By all accounts, he’s a great boss, too. He re-invests what he earns back into the business, and in his employees. He believes that a strong company must retain the expertise of those who carry out the work. So, he wants his employees to flourish and be happy, and he contributes to that goal by providing education, hiring locally, with a diverse team in mind. \u003c/p>\n\u003cp>Another project Wirt and his team are knee-deep in is \u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">CommonWealth MicroPub\u003c/a>, in the former Café Biere location on Adeline between 40th St. and Yerba Buena Ave. in Emeryville. I spoke with co-owner Ahna Adair about progress. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90411,90412,90413\"]\u003c/p>\n\u003cp>Wirt had helped with their façade-improvement project, which grants money to businesses owners who wish to improve and preserve the city’s historic architecture, at their Oakland space, CommonWealth Café and Public House. \u003c/p>\n\u003cp>When Adair and her husband Ross set about opening the micropub offshoot, which will be a British pub with many local twists, they thought they had a fairly simple turnkey situation. It turns out they did not, and Black Creek came in to do the heavy lifting. Adair says, “The Black Creek people have been good guides along the way, are very well-versed in all the regulations of opening a restaurant.” \u003c/p>\n\u003cp>The most recent space I visited, and the one furthest out from completion is \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>, with a planned opening in January of 2015 in the former Oasis club spot on 12th St. in Oakland, between Madison and Oak (hence, the name). Brothers Daniel and Ben Cukierman, who cut their teeth in the business in 1997, running a bar at The Shattuck Hotel where their father was a partner (and then as owners of the Shattuck Down Low nightclub), have a “bar ‘n’ yard” planned for the space, with a rooftop garden, 40 beers on tap, and a food-truck program. The rooftop garden alone is destination-worthy, a giant space that will include a living wall of plants.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90414,90416,90415\"]\u003c/p>\n\u003cp>The Cukiermans first connected with Wirt when he came in to the bar they managed, and when they called for bids for their current project, they chose Black Creek because Wirt “asked all the right questions,” says Daniel, adding that “the Black Creek folks know a lot about the function and flow of restaurants, which is important in designing a space from scratch.”\u003c/p>\n\u003cp>What I gathered from talking with these three restaurant owners about their projects, which share several common denominators, but also each have angles unique to their own spaces, people, and desired outcomes, is that Black Creek Builders is fast making a well-deserved name for itself in the business of constructing restaurants. And Wirt and crew couldn't have chosen a better part of the country to focus on, given the East Bay's burgeoning prominence in the national food scene. \u003c/p>\n\u003cp>\u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">\u003cstrong>Black Creek Builders\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/n9jy1W\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1033 Yerba Buena Ave., Ste. 240\u003cbr>\nEmeryville, CA 94608\u003cbr>\n(800) 737-7113\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlackCreekBuilders\" target=\"_blank\">Black Creek Builders\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BlackCreekBldrs\" target=\"_blank\">@BlackCreekBldrs\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove & Hoof\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/FYcboM\" target=\"_blank\">map\u003c/a>]\u003cbr>\n4001 Broadway\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 547-1446\u003cbr>\nHours: Wednesday-Sunday, 11am-5pm (restaurant); 11am-7pm (butcher shop)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/Clove_and_Hoof\" target=\"_blank\">Clove_and_Hoof\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">\u003cstrong>CommonWealth MicroPub\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/ndiCvs\" target=\"_blank\">map\u003c/a>]\u003cbr>\n3986 Adeline St.\u003cbr>\nOakland, CA 94608\u003cbr>\n(opening soon)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">\u003cstrong>Mad Oak\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/lgud3D\" target=\"_blank\">map\u003c/a>]\u003cbr>\n135 12th St.\u003cbr>\nOakland, CA 94607\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>\u003cbr>\n(opening in January 2015)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>How many times do we go to restaurants each month—or week—and fail to really comprehend the physical process of pulling together all the elements that a restaurant requires, from permitting to plumbing, to every hoop jumped in between? \u003c/p>\n\u003cp>I tend to notice aesthetically pleasing design, but don’t go much beyond my hedonistic pleasure in identifying its lineage. My encounter with Travis Wirt, owner of \u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">Black Creek Builders\u003c/a>, changed all that. Or rather, I should say, my encounter with many compelling Oakland restaurant spaces that Wirt has had his hand in made me aware of the process in a way I hadn’t considered before. \u003c/p>\n\u003cfigure id=\"attachment_90417\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\" alt=\"Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>I got wind of Black Creek Builders from Hollie Hardy, a poet-friend and long-time employee of the company. She had seen a piece I wrote for Bay Area Bites on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">burgers\u003c/a>, which included \u003ca href=\"http://www.handlebar984.com/\" target=\"_blank\">Handlebar\u003c/a> and \u003ca href=\"http://victoryburger.com/\" target=\"_blank\">Victory Burger\u003c/a>, both Black Creek projects. And she asked me if I had ever thought of covering the process of opening a restaurant from much earlier on than when it opens its doors to guests. I had not. And when I heard about the spaces that were forthcoming, I jumped at the opportunity to interview three owners of soon-to-be shiny new restaurants, along with Wirt, about what they do, and how.\u003c/p>\n\u003cp>Analiesa Gosnell, co-owner of \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove & Hoof\u003c/a> butcher shop and restaurant with John Blevins, didn't know anything about meat until she started working for \u003ca href=\"http://prmeatco.com/\" target=\"_blank\">Prather Ranch Meat Company\u003c/a> about five years ago. But that brief experience made her want to learn the art of butchery. Her family had owned a cattle ranch in Siskiyou County back in the 1850s and, perhaps not coincidentally, the beef served at the new restaurant will be from nearby Jenner Ranch. Clove & Hoof will mark the first restaurant/butcher-direct sale of their grass-fed brand. As she and Blevins went through the process of opening Clove & Hoof on Oakland’s Broadway-40th St. corridor, they realized that their priority would be to listen to the desires of the neighborhood, so the kinds of sustainably raised meat they focus on will first be responsive to customer demand. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Clove & Hoof concept is simple: half butcher shop in the whole-animal tradition and half casual lunch and takeout focus. Blevins is leading the charge in the kitchen, and his menu includes a burger with two four-ounce patties, loads of gooey cheese and chopped romaine, house-smoked meats, and Southern-style barbecue. They opened on November 20 and the plan is to open for dinner in a few months.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Because neither partner had experience in building a restaurant from the ground up, they looked to Black Creek Builders to step in and help them through the often-arduous process. When I asked Gosnell what made the difference between a traditional construction company and one focused primarily on restaurants, she cited two things: the permitting process and the codes that apply specifically to restaurants that many builders are unfamiliar with. “Travis just has an easy vibe around all the stuff that stresses me out as a first-time restaurant owner,” says Gosnell, adding that Wirt has provided invaluable design consultation as well.\u003c/p>\n\u003cp>When I talked to Wirt about how he became the go-to restaurant guy in Oakland, he admitted it was somewhat by accident. He had been building custom homes in the hills when he decided to start his own business. Then, the recession hit. His first restaurant project was Actual Café in 2009, and it was truly from scratch. The space was “cold-shell,” meaning completely unfinished. Thus began his grand adventure over the last six years, figuring out how to work with uncooperative structures, understanding the nuances of complicated utility needs, and ensuring that spaces have the back-end infrastructure they need to be sustainable, and even grow.\u003c/p>\n\u003cp>By all accounts, he’s a great boss, too. He re-invests what he earns back into the business, and in his employees. He believes that a strong company must retain the expertise of those who carry out the work. So, he wants his employees to flourish and be happy, and he contributes to that goal by providing education, hiring locally, with a diverse team in mind. \u003c/p>\n\u003cp>Another project Wirt and his team are knee-deep in is \u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">CommonWealth MicroPub\u003c/a>, in the former Café Biere location on Adeline between 40th St. and Yerba Buena Ave. in Emeryville. I spoke with co-owner Ahna Adair about progress. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wirt had helped with their façade-improvement project, which grants money to businesses owners who wish to improve and preserve the city’s historic architecture, at their Oakland space, CommonWealth Café and Public House. \u003c/p>\n\u003cp>When Adair and her husband Ross set about opening the micropub offshoot, which will be a British pub with many local twists, they thought they had a fairly simple turnkey situation. It turns out they did not, and Black Creek came in to do the heavy lifting. Adair says, “The Black Creek people have been good guides along the way, are very well-versed in all the regulations of opening a restaurant.” \u003c/p>\n\u003cp>The most recent space I visited, and the one furthest out from completion is \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>, with a planned opening in January of 2015 in the former Oasis club spot on 12th St. in Oakland, between Madison and Oak (hence, the name). Brothers Daniel and Ben Cukierman, who cut their teeth in the business in 1997, running a bar at The Shattuck Hotel where their father was a partner (and then as owners of the Shattuck Down Low nightclub), have a “bar ‘n’ yard” planned for the space, with a rooftop garden, 40 beers on tap, and a food-truck program. The rooftop garden alone is destination-worthy, a giant space that will include a living wall of plants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Cukiermans first connected with Wirt when he came in to the bar they managed, and when they called for bids for their current project, they chose Black Creek because Wirt “asked all the right questions,” says Daniel, adding that “the Black Creek folks know a lot about the function and flow of restaurants, which is important in designing a space from scratch.”\u003c/p>\n\u003cp>What I gathered from talking with these three restaurant owners about their projects, which share several common denominators, but also each have angles unique to their own spaces, people, and desired outcomes, is that Black Creek Builders is fast making a well-deserved name for itself in the business of constructing restaurants. And Wirt and crew couldn't have chosen a better part of the country to focus on, given the East Bay's burgeoning prominence in the national food scene. \u003c/p>\n\u003cp>\u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">\u003cstrong>Black Creek Builders\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/n9jy1W\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1033 Yerba Buena Ave., Ste. 240\u003cbr>\nEmeryville, CA 94608\u003cbr>\n(800) 737-7113\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlackCreekBuilders\" target=\"_blank\">Black Creek Builders\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BlackCreekBldrs\" target=\"_blank\">@BlackCreekBldrs\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove & Hoof\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/FYcboM\" target=\"_blank\">map\u003c/a>]\u003cbr>\n4001 Broadway\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 547-1446\u003cbr>\nHours: Wednesday-Sunday, 11am-5pm (restaurant); 11am-7pm (butcher shop)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/Clove_and_Hoof\" target=\"_blank\">Clove_and_Hoof\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">\u003cstrong>CommonWealth MicroPub\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/ndiCvs\" target=\"_blank\">map\u003c/a>]\u003cbr>\n3986 Adeline St.\u003cbr>\nOakland, CA 94608\u003cbr>\n(opening soon)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">\u003cstrong>Mad Oak\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/lgud3D\" target=\"_blank\">map\u003c/a>]\u003cbr>\n135 12th St.\u003cbr>\nOakland, CA 94607\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>\u003cbr>\n(opening in January 2015)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Matcha: Silky and Smooth, It's Not Just for Tea Ceremonies Anymore",
"title": "Matcha: Silky and Smooth, It's Not Just for Tea Ceremonies Anymore",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A silky-smooth, stimulating powder is suddenly getting (and giving) tons of buzz in the Bay Area.\u003c/p>\n\u003cp>It's about time, given that this stuff has existed for over 400 years.\u003c/p>\n\u003cfigure id=\"attachment_89968\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/image1DryMAtcha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/image1DryMAtcha1000.jpg\" alt=\"Dry matcha powder. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"662\" class=\"size-full wp-image-89968\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dry matcha powder. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>Matcha -- the shade-grown, stone-pulverized, high-antioxidant, air-dried Japanese-tea-ceremony tea that tastes bitter, sweet, creamy and astringent within one sip and whose dazzling hue is the love child of emeralds, shamrocks and jade -- is now officially a Next Big Thing. A growing tribe of devotees discuss it with the same intensity and insider lingo (think \"mouthfeel,\" \"body,\" \"finish\" and \"notes\") typically applied to wine, third-wave coffee and artisanal cheese.\u003c/p>\n\u003cp>It's a trendy cooking ingredient at restaurants such as Berkeley's \u003ca href=\"http://www.joshu-ya.com/\" target=\"_blank\">Joshu-Ya Brasserie\u003c/a>, where award-winning owner/author/executive chef Jason Kwon sees matcha as \"belonging to the same family as chocolate and vanilla, in that it's that rich and that versatile.\u003c/p>\n\u003cfigure id=\"attachment_89969\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image2pannacotta1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image2pannacotta1000-955x1024.jpg\" alt=\"Yuzu panna cotta with strawberries and matcha foam at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"955\" height=\"1024\" class=\"size-large wp-image-89969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yuzu panna cotta with strawberries and matcha foam at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"Its flavor doesn't occupy just one or two dimensions but many,\" says Kwon, who sprinkles savory dishes with house-made matcha salt and creates globally inspired desserts such as yuzu panna cotta with strawberries and matcha foam, and beignets served with matcha ice cream and matcha crème Anglaise. Streaking across the plate alongside the beignets is a vivid trail of matcha powder in which to dip forkfuls for a kaleidoscopic flavor epiphany.\u003c/p>\n\u003cfigure id=\"attachment_89970\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image3beignets1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image3beignets1000.jpg\" alt=\"Beignets with matcha crème Anglaise at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"1000\" height=\"589\" class=\"size-full wp-image-89970\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets with matcha crème Anglaise at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can use matcha as the main star or to complement a dish,\" Kwon says. \"However you use it, matcha's kind of like butter in that you pretty much can't go wrong.\"\u003c/p>\n\u003cfigure id=\"attachment_89971\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image4KitKats1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image4KitKats1000.jpg\" alt=\"Matcha-flavored Kit-Kats for sale at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"763\" class=\"size-full wp-image-89971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha-flavored Kit-Kats for sale at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Manufacturers are churning out mass-produced matcha-flavored drinks and snacks. Peet's, Starbucks and other cafés have leaped into the game with matcha lattes and matcha freddos that would surely horrify Sen No Rikyu, the Zen-trained 16th-century tea master who created the Japanese tea ceremony, aka chado (the way of tea) or chanoyu (hot water for tea). \u003c/p>\n\u003cfigure id=\"attachment_89972\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image5sieved1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image5sieved1000.jpg\" alt=\"Matcha being sieved into a cup. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-89972\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha being sieved into a cup. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>This choreographed-down-to-the-last-glance ritual emphasizes respect, harmony, purity, tranquility -- and features matcha sieved into a tea-bowl (cha-wan), then whipped briskly (back and forth, not circularly) with a whisk (chasen) in water (hot, but not boiling) to yield a uniformly tiny-bubbled (because big and uneven bubbles are considered gross, thus must be popped by the master before serving) froth. \u003c/p>\n\u003cfigure id=\"attachment_89973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image6whisked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image6whisked1000.jpg\" alt=\"Whisked ceremonial-grade matcha, ready to drink. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisked ceremonial-grade matcha, ready to drink. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>While lower-grade matchas -- known as culinary-grade and agricultural-grade -- are now popping up everywhere in sugary-sweet treats, the only tea considered worthy of sipping unadorned in the pure, plain-water chado-style is ceremonial-grade matcha, the finest of the three grades.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And that's what chef/author/teamonger Eric Gower, owner of San Anselmo-based \u003ca href=\"http://www.breakawaymatcha.com/\" target=\"_blank\">Breakaway Matcha\u003c/a>, sells for about $108 per ounce. \u003c/p>\n\u003cp>After earning a UC Berkeley BA \"in that rip-roaringly useful subject, Japanese literature,\" Gower spent sixteen years living in Japan, where \"I wasn't into the tea ceremony, per se. But I loved the tea.\"\u003c/p>\n\u003cp>After moving back to the States, Gower \"couldn't find any good matcha -- only unpalatable, horrible matcha\" -- even in Japantown, \"a major offender\" whose shopkeepers \"obviously think there's no customer base for authentic, expensive matcha, so they stock tons of crap priced at $6.99 a can that's destined to sit unloved, dusty and unrefrigerated on the shelves forever.\"\u003c/p>\n\u003cp>This spurred him to source and sell the good stuff himself. \u003c/p>\n\u003cp>Ninth-century Buddhist monks first brought matcha from China to Japan, where it was sipped almost exclusively in monasteries and noble households until Sen no Rikyu expanded its popularity among samurai and ordinary citizens. \u003c/p>\n\u003cfigure id=\"attachment_89974\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image7MatchaLatte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image7MatchaLatte1000.jpg\" alt=\"Matcha Latte mix, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"848\" class=\"size-full wp-image-89974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha Latte mix, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Matcha production is exacting. When new leaves sprout in spring, tea gardens are draped to block out 97 percent of sunlight. Slow, shaded growth spikes the production of chlorophyll and amino acids --particularly L-theanine, which Gower calls \"a remarkable molecule\" that delivers \"a strangely calm, prolonged energy boost rather than the quick jittery effect\" of most caffeinated drinks.\u003c/p>\n\u003cp>Tender leaves are hand-picked, washed, dried, then ground under two-foot-wide granite wheels that yield about one ounce of powder per hour. Top matcha producers grind batches only to order, never in advance.\u003c/p>\n\u003cfigure id=\"attachment_89975\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image8Matcha_mochi1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image8Matcha_mochi1000.jpg\" alt=\"Matcha mochi, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"707\" class=\"size-full wp-image-89975\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha mochi, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Ceremonial-grade matcha is made only from the youngest, softest leaves from twig-tips. Lower-grade matchas include lower leaves and stems. How to tell them apart without drinking them? Texture. Color. Fragrance:\u003c/p>\n\u003cp>\"Matcha should not smell like hay in any way.\"\u003c/p>\n\u003cfigure id=\"attachment_89976\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image9Pocky1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image9Pocky1000-616x1024.jpg\" alt=\"Matcha Pocky, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"500\" class=\"size-large wp-image-89976\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha Pocky, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Sipped in plain hot water, as it is not meant to be, agricultural-grade matcha \"tastes nasty, rank, like a froggy pond,\" Gower winces. \"But add enough fat, sugar and mouth-numbing ice and it becomes somewhat palatable in 500-calorie desserts.\"\u003c/p>\n\u003cp>At the Mission District's \u003ca href=\"http://yuzukisf.com/\" target=\"_blank\">Yuzuki\u003c/a> restaurant, matcha ice cream made according to owner Yuko Hayashi's personal recipe is served plain or with mochi, red beans and agar squares.\u003c/p>\n\u003cp>\"It's popular in Japan,\" Hayashi says, \"so it's natural to serve it here. I know exactly why people like it: because they've heard about matcha's health benefits and because matcha has umami. That special matcha flavor that's so hard to describe: It's something round and balanced, something outside 'sweetness' and 'sourness' that makes you feel good. That's umami.\"\u003c/p>\n\u003cp>Yuzuki's staff uses lower-grade matcha to make the ice cream. Cooking or baking with higher-grade matcha would be a waste of both matcha and money, because intense heat destroys the amino acids that make top-grade matcha so rich and brilliant. \u003c/p>\n\u003cfigure id=\"attachment_89977\" class=\"wp-caption aligncenter\" style=\"max-width: 884px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image10matcha_ice_cream1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image10matcha_ice_cream1000-884x1024.jpg\" alt=\" Matcha-tapioca ice cream at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"884\" height=\"1024\" class=\"size-large wp-image-89977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha-tapioca ice cream at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"You wouldn't cook with ceremonial-grade matcha any more than you'd pour Romanée-Conti into a pasta sauce,\" Gower says. \"Ceremonial-grade matcha is really fragile stuff. There's no surer way to destroy it than to pour boiling water over it. It doesn't like high heat. It doesn't like light. It doesn't like air. It doesn't like much.\"\u003c/p>\n\u003cp>This lofty, finicky, ethereal otherness is exactly what fuels today's matcha neo-geekdom.\u003c/p>\n\u003cp>Gower loves serving matcha to sommeliers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It appeals to them because it's so complicated and, like good wine, it's the product of all these micro-applications -- protected from frost by some guy walking around the tea field with hand-held equipment and a spoon. I've never met a sommelier who didn't like matcha. I can see them thinking: Here's a new beverage to get obsessed about.\"\u003c/p>\n\n",
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"excerpt": "A Japanese tea-ceremony staple for centuries, antioxiant- and umami-rich matcha is spurring a new wave of geekdom.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A silky-smooth, stimulating powder is suddenly getting (and giving) tons of buzz in the Bay Area.\u003c/p>\n\u003cp>It's about time, given that this stuff has existed for over 400 years.\u003c/p>\n\u003cfigure id=\"attachment_89968\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/image1DryMAtcha1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/image1DryMAtcha1000.jpg\" alt=\"Dry matcha powder. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"662\" class=\"size-full wp-image-89968\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dry matcha powder. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>Matcha -- the shade-grown, stone-pulverized, high-antioxidant, air-dried Japanese-tea-ceremony tea that tastes bitter, sweet, creamy and astringent within one sip and whose dazzling hue is the love child of emeralds, shamrocks and jade -- is now officially a Next Big Thing. A growing tribe of devotees discuss it with the same intensity and insider lingo (think \"mouthfeel,\" \"body,\" \"finish\" and \"notes\") typically applied to wine, third-wave coffee and artisanal cheese.\u003c/p>\n\u003cp>It's a trendy cooking ingredient at restaurants such as Berkeley's \u003ca href=\"http://www.joshu-ya.com/\" target=\"_blank\">Joshu-Ya Brasserie\u003c/a>, where award-winning owner/author/executive chef Jason Kwon sees matcha as \"belonging to the same family as chocolate and vanilla, in that it's that rich and that versatile.\u003c/p>\n\u003cfigure id=\"attachment_89969\" class=\"wp-caption aligncenter\" style=\"max-width: 955px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image2pannacotta1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image2pannacotta1000-955x1024.jpg\" alt=\"Yuzu panna cotta with strawberries and matcha foam at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"955\" height=\"1024\" class=\"size-large wp-image-89969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yuzu panna cotta with strawberries and matcha foam at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"Its flavor doesn't occupy just one or two dimensions but many,\" says Kwon, who sprinkles savory dishes with house-made matcha salt and creates globally inspired desserts such as yuzu panna cotta with strawberries and matcha foam, and beignets served with matcha ice cream and matcha crème Anglaise. Streaking across the plate alongside the beignets is a vivid trail of matcha powder in which to dip forkfuls for a kaleidoscopic flavor epiphany.\u003c/p>\n\u003cfigure id=\"attachment_89970\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image3beignets1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image3beignets1000.jpg\" alt=\"Beignets with matcha crème Anglaise at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"1000\" height=\"589\" class=\"size-full wp-image-89970\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beignets with matcha crème Anglaise at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can use matcha as the main star or to complement a dish,\" Kwon says. \"However you use it, matcha's kind of like butter in that you pretty much can't go wrong.\"\u003c/p>\n\u003cfigure id=\"attachment_89971\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image4KitKats1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image4KitKats1000.jpg\" alt=\"Matcha-flavored Kit-Kats for sale at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"763\" class=\"size-full wp-image-89971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha-flavored Kit-Kats for sale at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Manufacturers are churning out mass-produced matcha-flavored drinks and snacks. Peet's, Starbucks and other cafés have leaped into the game with matcha lattes and matcha freddos that would surely horrify Sen No Rikyu, the Zen-trained 16th-century tea master who created the Japanese tea ceremony, aka chado (the way of tea) or chanoyu (hot water for tea). \u003c/p>\n\u003cfigure id=\"attachment_89972\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image5sieved1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image5sieved1000.jpg\" alt=\"Matcha being sieved into a cup. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-89972\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha being sieved into a cup. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>This choreographed-down-to-the-last-glance ritual emphasizes respect, harmony, purity, tranquility -- and features matcha sieved into a tea-bowl (cha-wan), then whipped briskly (back and forth, not circularly) with a whisk (chasen) in water (hot, but not boiling) to yield a uniformly tiny-bubbled (because big and uneven bubbles are considered gross, thus must be popped by the master before serving) froth. \u003c/p>\n\u003cfigure id=\"attachment_89973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image6whisked1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image6whisked1000.jpg\" alt=\"Whisked ceremonial-grade matcha, ready to drink. Image courtesy of Breakaway Matcha\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisked ceremonial-grade matcha, ready to drink. Image courtesy of Breakaway Matcha\u003c/figcaption>\u003c/figure>\n\u003cp>While lower-grade matchas -- known as culinary-grade and agricultural-grade -- are now popping up everywhere in sugary-sweet treats, the only tea considered worthy of sipping unadorned in the pure, plain-water chado-style is ceremonial-grade matcha, the finest of the three grades.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that's what chef/author/teamonger Eric Gower, owner of San Anselmo-based \u003ca href=\"http://www.breakawaymatcha.com/\" target=\"_blank\">Breakaway Matcha\u003c/a>, sells for about $108 per ounce. \u003c/p>\n\u003cp>After earning a UC Berkeley BA \"in that rip-roaringly useful subject, Japanese literature,\" Gower spent sixteen years living in Japan, where \"I wasn't into the tea ceremony, per se. But I loved the tea.\"\u003c/p>\n\u003cp>After moving back to the States, Gower \"couldn't find any good matcha -- only unpalatable, horrible matcha\" -- even in Japantown, \"a major offender\" whose shopkeepers \"obviously think there's no customer base for authentic, expensive matcha, so they stock tons of crap priced at $6.99 a can that's destined to sit unloved, dusty and unrefrigerated on the shelves forever.\"\u003c/p>\n\u003cp>This spurred him to source and sell the good stuff himself. \u003c/p>\n\u003cp>Ninth-century Buddhist monks first brought matcha from China to Japan, where it was sipped almost exclusively in monasteries and noble households until Sen no Rikyu expanded its popularity among samurai and ordinary citizens. \u003c/p>\n\u003cfigure id=\"attachment_89974\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image7MatchaLatte1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image7MatchaLatte1000.jpg\" alt=\"Matcha Latte mix, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"848\" class=\"size-full wp-image-89974\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha Latte mix, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Matcha production is exacting. When new leaves sprout in spring, tea gardens are draped to block out 97 percent of sunlight. Slow, shaded growth spikes the production of chlorophyll and amino acids --particularly L-theanine, which Gower calls \"a remarkable molecule\" that delivers \"a strangely calm, prolonged energy boost rather than the quick jittery effect\" of most caffeinated drinks.\u003c/p>\n\u003cp>Tender leaves are hand-picked, washed, dried, then ground under two-foot-wide granite wheels that yield about one ounce of powder per hour. Top matcha producers grind batches only to order, never in advance.\u003c/p>\n\u003cfigure id=\"attachment_89975\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image8Matcha_mochi1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image8Matcha_mochi1000.jpg\" alt=\"Matcha mochi, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"1000\" height=\"707\" class=\"size-full wp-image-89975\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha mochi, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Ceremonial-grade matcha is made only from the youngest, softest leaves from twig-tips. Lower-grade matchas include lower leaves and stems. How to tell them apart without drinking them? Texture. Color. Fragrance:\u003c/p>\n\u003cp>\"Matcha should not smell like hay in any way.\"\u003c/p>\n\u003cfigure id=\"attachment_89976\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image9Pocky1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image9Pocky1000-616x1024.jpg\" alt=\"Matcha Pocky, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\" width=\"500\" class=\"size-large wp-image-89976\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha Pocky, sold at Richmond's 99 Ranch Market. Photograph by Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Sipped in plain hot water, as it is not meant to be, agricultural-grade matcha \"tastes nasty, rank, like a froggy pond,\" Gower winces. \"But add enough fat, sugar and mouth-numbing ice and it becomes somewhat palatable in 500-calorie desserts.\"\u003c/p>\n\u003cp>At the Mission District's \u003ca href=\"http://yuzukisf.com/\" target=\"_blank\">Yuzuki\u003c/a> restaurant, matcha ice cream made according to owner Yuko Hayashi's personal recipe is served plain or with mochi, red beans and agar squares.\u003c/p>\n\u003cp>\"It's popular in Japan,\" Hayashi says, \"so it's natural to serve it here. I know exactly why people like it: because they've heard about matcha's health benefits and because matcha has umami. That special matcha flavor that's so hard to describe: It's something round and balanced, something outside 'sweetness' and 'sourness' that makes you feel good. That's umami.\"\u003c/p>\n\u003cp>Yuzuki's staff uses lower-grade matcha to make the ice cream. Cooking or baking with higher-grade matcha would be a waste of both matcha and money, because intense heat destroys the amino acids that make top-grade matcha so rich and brilliant. \u003c/p>\n\u003cfigure id=\"attachment_89977\" class=\"wp-caption aligncenter\" style=\"max-width: 884px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image10matcha_ice_cream1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Image10matcha_ice_cream1000-884x1024.jpg\" alt=\" Matcha-tapioca ice cream at Joshu-Ya Brasserie. Photograph by Kristan Lawson\" width=\"884\" height=\"1024\" class=\"size-large wp-image-89977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matcha-tapioca ice cream at Joshu-Ya Brasserie. Photograph by Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"You wouldn't cook with ceremonial-grade matcha any more than you'd pour Romanée-Conti into a pasta sauce,\" Gower says. \"Ceremonial-grade matcha is really fragile stuff. There's no surer way to destroy it than to pour boiling water over it. It doesn't like high heat. It doesn't like light. It doesn't like air. It doesn't like much.\"\u003c/p>\n\u003cp>This lofty, finicky, ethereal otherness is exactly what fuels today's matcha neo-geekdom.\u003c/p>\n\u003cp>Gower loves serving matcha to sommeliers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It appeals to them because it's so complicated and, like good wine, it's the product of all these micro-applications -- protected from frost by some guy walking around the tea field with hand-held equipment and a spoon. I've never met a sommelier who didn't like matcha. I can see them thinking: Here's a new beverage to get obsessed about.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Agriculture Policy Changes May Make it Easier to Start an Urban Farm in Oakland",
"title": "New Agriculture Policy Changes May Make it Easier to Start an Urban Farm in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Potential-new-zoning-regulations-will-make-it-easier-to-start-an-urban-farm-in-Oakland.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Potential-new-zoning-regulations-will-make-it-easier-to-start-an-urban-farm-in-Oakland.jpg\" alt=\"Potential new zoning regulations will make it easier to start an urban farm in Oakland. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potential new zoning regulations will make it easier to start an urban farm in Oakland. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a foggy fall day at West Oakland’s \u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\">City Slicker Farms\u003c/a> in Union Plaza Park, but by looking at the lush and green garden boxes full of basil, Swiss chard, and collard greens it’s hard to believe the growing season is almost over. While volunteers are planting root vegetables for the winter and picking the last of the green tomatoes, some food policy advocates are trying to harvest change in Oakland’s City Council. \u003c/p>\n\u003cfigure id=\"attachment_89683\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-bountiful-bunch-of-basil-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-bountiful-bunch-of-basil-at-City-Slicker-Farms.jpg\" alt=\"A bountiful bunch of basil at City Slicker Farms. Photo: Angela Johnston\" width=\"1000\" height=\"1503\" class=\"size-full wp-image-89683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bountiful bunch of basil at City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Joseph-Davis-Ellie-Gertler-and-Haider-Zafar-tend-the-garden-beds-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Joseph-Davis-Ellie-Gertler-and-Haider-Zafar-tend-the-garden-beds-at-City-Slicker-Farms.jpg\" alt=\"Joseph Davis, Ellie Gertler and Haider Zafar tend the garden beds at City Slicker Farms. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joseph Davis, Ellie Gertler and Haider Zafar tend the garden beds at City Slicker Farms. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Oakland City Council first considered \u003ca href=\"http://www2.oaklandnet.com/w/oak049146\" target=\"_blank\">amendments\u003c/a> to the city’s zoning policies that would make it easier and cheaper to start urban farms and gardens in Oakland. The first vote passed unanimously, and on November 18, there will be final vote for these changes at the council meeting. Food policy activists and urban farming supporters are confident this vote will also be successful. \u003c/p>\n\u003cp>With some exceptions, like farms that include chickens or other livestock, these new regulations would remove the expensive and burdensome permit process from community gardens and farms in Oakland. Previously it could cost up to $3,000 to apply for a Conditional Use Permit (CUP), a process that could take several months without the guarantee of approval. The proposed changes would designate agriculture activities like growing and selling fruits, vegetables, and herbs; and keeping up to three beehives, as a right. It would also change the definition of a community garden from land cultivated by “more than one” to “one or more” persons. \u003c/p>\n\u003cblockquote>\u003cp>“If you're just starting a farm, or basically or really just interested in growing your own food, to have that barrier immediately of a permit is such a stopping point,” says Ariel Dekovic, the interim executive director of City Slicker Farms. “ It really says as a city, ‘Oakland doesn't value people’s rights to grow their own food.’ So from our perspective and from our experience this is so important because it really just opens up that right.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89685\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ariel-Dekovic-the-interim-Executive-Director-for-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ariel-Dekovic-the-interim-Executive-Director-for-City-Slicker-Farms.jpg\" alt=\"Ariel Dekovic - the interim executive director for City Slicker Farms. Photo: Angela Johnston\" width=\"1000\" height=\"665\" class=\"size-full wp-image-89685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ariel Dekovic - the interim executive director for City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>City Slicker Farms has been around since 2001 and already has CUPs for the 12 chickens they raise on site, but Dekovic says founder Willow Rosenthal probably faced barriers similar to the ones these new amendments are trying to get rid of. \u003c/p>\n\u003cblockquote>\u003cp>“She saw the total lack of access to any kind of healthy fresh food in West Oakland. There just were no grocery stores, no place where you could get affordable healthy food easily,” Dekovic says. “That lack of access combined with a deep history in the neighborhood of residents who either had family members, family knowledge, or interest in growing their own food was the catalyst for City Slicker Farms.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89686\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/City-Slicker-Farms-in-West-Oakland-is-one-of-the-few-places-in-the-neighborhood-to-get-fresh-healthy-produce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/City-Slicker-Farms-in-West-Oakland-is-one-of-the-few-places-in-the-neighborhood-to-get-fresh-healthy-produce.jpg\" alt=\"City Slicker Farms in West Oakland is one of the few places in the neighborhood to get fresh, healthy produce. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89686\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City Slicker Farms in West Oakland is one of the few places in the neighborhood to get fresh, healthy produce. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Aside from the community markets City Slicker Farms holds every Saturday, it still is very difficult to access fresh, healthy food in West Oakland. The nearest supermarket is the Pak N Save in Emeryville, and other local grocery stores can take a 45-minute bus ride to reach. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other organizations have begun responding to this lack of access, and West Oakland is becoming a hub for community farming. For the past few years, an organization called the \u003ca href=\"http://peoplescommunitymarket.com/\" target=\"_blank\">People’s Community Market\u003c/a> has been \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/02/coming-soon-a-supermarket-in-west-oakland/\" target=\"_blank\">working to build\u003c/a> a full-service supermarket in West Oakland. The Oakland Unified School district is also working to create a \u003ca href=\"http://www.ousd.k12.ca.us/cms/lib07/CA01001176/Centricity/Domain/118/OUSD_CentralKitchen_ConceptPaper.pdf\" target=\"_blank\">central kitchen\u003c/a> with an attached urban farm and education center.\u003c/p>\n\u003cfigure id=\"attachment_89690\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Murals-painted-by-the-community-in-response-to-recent-vandalism-at-the-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Murals-painted-by-the-community-in-response-to-recent-vandalism-at-the-farm.jpg\" alt=\"Murals painted by the community in response to recent vandalism at the farm. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Murals painted by the community in response to recent vandalism at the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>However, in the meantime Dekovic says it needs to be easy for as many people as possible to start growing their own food.\u003c/p>\n\u003cblockquote>\u003cp>“If you look at the report it mentions a goal that Oakland has about supporting community gardens that are multi-generational, multiethnic and welcoming to all. And this is the first step. If you are making it a right for people to be able to do this, this is really the first step to embracing that truly.”\u003c/p>\u003c/blockquote>\n\u003cp>Esperanza Pallana, the director of the \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council\u003c/a> (OFPC), agrees. \u003c/p>\n\u003cblockquote>\u003cp>\"To acknowledge the right to grow our own food is particularly profound because the United States does not view food as a basic human right. It would be a significant statement for our city to not only view food as a basic right, but that growing it ourselves is a right. I hope Oakland can set an example for national food policy,” she says.\u003c/p>\u003c/blockquote>\n\u003cp>For the past four years Pallana and the OFPC have been working to form changes like the ones that will be decided on November 18. \u003c/p>\n\u003cp>“I think this policy is also important because the rate of hunger in Alameda County is \u003ca href=\"http://www.acgov.org/news/pressreleases/pr2014-05-05CalFreshAwareness.pdf\" target=\"_blank\">higher than ever\u003c/a>, Pallana adds. \"We have a climate than enables year round production of food crops. There is no reason why we can’t be growing our own way out of dependency on a food system than doesn’t serve us.\"\u003c/p>\n\u003cp>Both Dekovic and Pallana agree that if and when these amendments pass, the work of the urban farming and food policy advocate isn’t over, it’s only the first step in an ongoing discussion. Dekovic says she would eventually like to see Oakland make the permitting process easier for urban farmers to raise livestock.\u003c/p>\n\u003cblockquote>\u003cp>“Chickens are a pretty natural part of a produce farm, there’s a lot of beneficial systems going on there and so right now there are barriers to that.”\u003c/p>\u003c/blockquote>\n\u003cp>Land security is another huge issue. Dekovic worries about not being able to control the fate of farm space, which takes a lot of investment.\u003c/p>\n\u003cfigure id=\"attachment_89688\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Fresh-green-beans-on-the-vine-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Fresh-green-beans-on-the-vine-at-City-Slicker-Farms.jpg\" alt=\"Fresh green beans on the vine at City Slicker Farms. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-89688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh green beans on the vine at City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89684\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-row-of-collard-greens-almost-ready-for-harvest-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-row-of-collard-greens-almost-ready-for-harvest-.jpg\" alt=\"A row of collard greens almost ready for harvest. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-89684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A row of collard greens almost ready for harvest. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“How do we protect, enable and empower the residents who want to just have smaller scale community gardens?” One example, she says, is borrowing San Francisco’s idea for giving \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/09/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms/\" target=\"_blank\">tax breaks\u003c/a> to people who open up their land to urban farming.\u003c/p>\n\u003cp>Even more, there’s a larger discussion that needs to take place about the role of urban farms and community gardens in areas where \u003ca href=\"http://www.newyorker.com/business/currency/gentrification-and-the-urban-garden\" target=\"_blank\">gentrification\u003c/a> is changing the character of neighborhoods and creating tension between longtime residents and newcomers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Urban farming isn't new, Dekovic says. “My grandmother moved to the Richmond District in the 1950s from the Philippines, had a giant backyard and was growing her food there.”\u003c/p>\n\u003cblockquote>\u003cp>“Our mission is really to empower residents of West Oakland typically who have lived here a long time and have been doing this for a long time, but when realtors advertise the urban garden as something that it's not, something hip and fashionable, something designed to sell property and rack up home prices, it raises some interesting questions.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89687\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ellie-Gertler-and-Haider-Zafar-plant-carrot-seeds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ellie-Gertler-and-Haider-Zafar-plant-carrot-seeds.jpg\" alt=\"Ellie Gertler and Haider Zafar plant carrot seeds. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89687\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ellie Gertler and Haider Zafar plant carrot seeds. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Growing and selling your own kale and green tomatoes in Oakland may get a lot easier in the next few months. Next week the Oakland City Council will have a final vote on amendments to its agricultural zoning policy that will remove costly barriers to starting an urban farm.",
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"description": "Growing and selling your own kale and green tomatoes in Oakland may get a lot easier in the next few months. Next week the Oakland City Council will have a final vote on amendments to its agricultural zoning policy that will remove costly barriers to starting an urban farm.",
"title": "New Agriculture Policy Changes May Make it Easier to Start an Urban Farm in Oakland | KQED",
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"headline": "New Agriculture Policy Changes May Make it Easier to Start an Urban Farm in Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Potential-new-zoning-regulations-will-make-it-easier-to-start-an-urban-farm-in-Oakland.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Potential-new-zoning-regulations-will-make-it-easier-to-start-an-urban-farm-in-Oakland.jpg\" alt=\"Potential new zoning regulations will make it easier to start an urban farm in Oakland. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potential new zoning regulations will make it easier to start an urban farm in Oakland. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a foggy fall day at West Oakland’s \u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\">City Slicker Farms\u003c/a> in Union Plaza Park, but by looking at the lush and green garden boxes full of basil, Swiss chard, and collard greens it’s hard to believe the growing season is almost over. While volunteers are planting root vegetables for the winter and picking the last of the green tomatoes, some food policy advocates are trying to harvest change in Oakland’s City Council. \u003c/p>\n\u003cfigure id=\"attachment_89683\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-bountiful-bunch-of-basil-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-bountiful-bunch-of-basil-at-City-Slicker-Farms.jpg\" alt=\"A bountiful bunch of basil at City Slicker Farms. Photo: Angela Johnston\" width=\"1000\" height=\"1503\" class=\"size-full wp-image-89683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bountiful bunch of basil at City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Joseph-Davis-Ellie-Gertler-and-Haider-Zafar-tend-the-garden-beds-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Joseph-Davis-Ellie-Gertler-and-Haider-Zafar-tend-the-garden-beds-at-City-Slicker-Farms.jpg\" alt=\"Joseph Davis, Ellie Gertler and Haider Zafar tend the garden beds at City Slicker Farms. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joseph Davis, Ellie Gertler and Haider Zafar tend the garden beds at City Slicker Farms. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Oakland City Council first considered \u003ca href=\"http://www2.oaklandnet.com/w/oak049146\" target=\"_blank\">amendments\u003c/a> to the city’s zoning policies that would make it easier and cheaper to start urban farms and gardens in Oakland. The first vote passed unanimously, and on November 18, there will be final vote for these changes at the council meeting. Food policy activists and urban farming supporters are confident this vote will also be successful. \u003c/p>\n\u003cp>With some exceptions, like farms that include chickens or other livestock, these new regulations would remove the expensive and burdensome permit process from community gardens and farms in Oakland. Previously it could cost up to $3,000 to apply for a Conditional Use Permit (CUP), a process that could take several months without the guarantee of approval. The proposed changes would designate agriculture activities like growing and selling fruits, vegetables, and herbs; and keeping up to three beehives, as a right. It would also change the definition of a community garden from land cultivated by “more than one” to “one or more” persons. \u003c/p>\n\u003cblockquote>\u003cp>“If you're just starting a farm, or basically or really just interested in growing your own food, to have that barrier immediately of a permit is such a stopping point,” says Ariel Dekovic, the interim executive director of City Slicker Farms. “ It really says as a city, ‘Oakland doesn't value people’s rights to grow their own food.’ So from our perspective and from our experience this is so important because it really just opens up that right.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89685\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ariel-Dekovic-the-interim-Executive-Director-for-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ariel-Dekovic-the-interim-Executive-Director-for-City-Slicker-Farms.jpg\" alt=\"Ariel Dekovic - the interim executive director for City Slicker Farms. Photo: Angela Johnston\" width=\"1000\" height=\"665\" class=\"size-full wp-image-89685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ariel Dekovic - the interim executive director for City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>City Slicker Farms has been around since 2001 and already has CUPs for the 12 chickens they raise on site, but Dekovic says founder Willow Rosenthal probably faced barriers similar to the ones these new amendments are trying to get rid of. \u003c/p>\n\u003cblockquote>\u003cp>“She saw the total lack of access to any kind of healthy fresh food in West Oakland. There just were no grocery stores, no place where you could get affordable healthy food easily,” Dekovic says. “That lack of access combined with a deep history in the neighborhood of residents who either had family members, family knowledge, or interest in growing their own food was the catalyst for City Slicker Farms.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89686\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/City-Slicker-Farms-in-West-Oakland-is-one-of-the-few-places-in-the-neighborhood-to-get-fresh-healthy-produce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/City-Slicker-Farms-in-West-Oakland-is-one-of-the-few-places-in-the-neighborhood-to-get-fresh-healthy-produce.jpg\" alt=\"City Slicker Farms in West Oakland is one of the few places in the neighborhood to get fresh, healthy produce. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89686\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City Slicker Farms in West Oakland is one of the few places in the neighborhood to get fresh, healthy produce. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Aside from the community markets City Slicker Farms holds every Saturday, it still is very difficult to access fresh, healthy food in West Oakland. The nearest supermarket is the Pak N Save in Emeryville, and other local grocery stores can take a 45-minute bus ride to reach. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other organizations have begun responding to this lack of access, and West Oakland is becoming a hub for community farming. For the past few years, an organization called the \u003ca href=\"http://peoplescommunitymarket.com/\" target=\"_blank\">People’s Community Market\u003c/a> has been \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/02/coming-soon-a-supermarket-in-west-oakland/\" target=\"_blank\">working to build\u003c/a> a full-service supermarket in West Oakland. The Oakland Unified School district is also working to create a \u003ca href=\"http://www.ousd.k12.ca.us/cms/lib07/CA01001176/Centricity/Domain/118/OUSD_CentralKitchen_ConceptPaper.pdf\" target=\"_blank\">central kitchen\u003c/a> with an attached urban farm and education center.\u003c/p>\n\u003cfigure id=\"attachment_89690\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Murals-painted-by-the-community-in-response-to-recent-vandalism-at-the-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Murals-painted-by-the-community-in-response-to-recent-vandalism-at-the-farm.jpg\" alt=\"Murals painted by the community in response to recent vandalism at the farm. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Murals painted by the community in response to recent vandalism at the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>However, in the meantime Dekovic says it needs to be easy for as many people as possible to start growing their own food.\u003c/p>\n\u003cblockquote>\u003cp>“If you look at the report it mentions a goal that Oakland has about supporting community gardens that are multi-generational, multiethnic and welcoming to all. And this is the first step. If you are making it a right for people to be able to do this, this is really the first step to embracing that truly.”\u003c/p>\u003c/blockquote>\n\u003cp>Esperanza Pallana, the director of the \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council\u003c/a> (OFPC), agrees. \u003c/p>\n\u003cblockquote>\u003cp>\"To acknowledge the right to grow our own food is particularly profound because the United States does not view food as a basic human right. It would be a significant statement for our city to not only view food as a basic right, but that growing it ourselves is a right. I hope Oakland can set an example for national food policy,” she says.\u003c/p>\u003c/blockquote>\n\u003cp>For the past four years Pallana and the OFPC have been working to form changes like the ones that will be decided on November 18. \u003c/p>\n\u003cp>“I think this policy is also important because the rate of hunger in Alameda County is \u003ca href=\"http://www.acgov.org/news/pressreleases/pr2014-05-05CalFreshAwareness.pdf\" target=\"_blank\">higher than ever\u003c/a>, Pallana adds. \"We have a climate than enables year round production of food crops. There is no reason why we can’t be growing our own way out of dependency on a food system than doesn’t serve us.\"\u003c/p>\n\u003cp>Both Dekovic and Pallana agree that if and when these amendments pass, the work of the urban farming and food policy advocate isn’t over, it’s only the first step in an ongoing discussion. Dekovic says she would eventually like to see Oakland make the permitting process easier for urban farmers to raise livestock.\u003c/p>\n\u003cblockquote>\u003cp>“Chickens are a pretty natural part of a produce farm, there’s a lot of beneficial systems going on there and so right now there are barriers to that.”\u003c/p>\u003c/blockquote>\n\u003cp>Land security is another huge issue. Dekovic worries about not being able to control the fate of farm space, which takes a lot of investment.\u003c/p>\n\u003cfigure id=\"attachment_89688\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Fresh-green-beans-on-the-vine-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Fresh-green-beans-on-the-vine-at-City-Slicker-Farms.jpg\" alt=\"Fresh green beans on the vine at City Slicker Farms. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-89688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh green beans on the vine at City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89684\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-row-of-collard-greens-almost-ready-for-harvest-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-row-of-collard-greens-almost-ready-for-harvest-.jpg\" alt=\"A row of collard greens almost ready for harvest. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-89684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A row of collard greens almost ready for harvest. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“How do we protect, enable and empower the residents who want to just have smaller scale community gardens?” One example, she says, is borrowing San Francisco’s idea for giving \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/09/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms/\" target=\"_blank\">tax breaks\u003c/a> to people who open up their land to urban farming.\u003c/p>\n\u003cp>Even more, there’s a larger discussion that needs to take place about the role of urban farms and community gardens in areas where \u003ca href=\"http://www.newyorker.com/business/currency/gentrification-and-the-urban-garden\" target=\"_blank\">gentrification\u003c/a> is changing the character of neighborhoods and creating tension between longtime residents and newcomers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Urban farming isn't new, Dekovic says. “My grandmother moved to the Richmond District in the 1950s from the Philippines, had a giant backyard and was growing her food there.”\u003c/p>\n\u003cblockquote>\u003cp>“Our mission is really to empower residents of West Oakland typically who have lived here a long time and have been doing this for a long time, but when realtors advertise the urban garden as something that it's not, something hip and fashionable, something designed to sell property and rack up home prices, it raises some interesting questions.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89687\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ellie-Gertler-and-Haider-Zafar-plant-carrot-seeds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ellie-Gertler-and-Haider-Zafar-plant-carrot-seeds.jpg\" alt=\"Ellie Gertler and Haider Zafar plant carrot seeds. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89687\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ellie Gertler and Haider Zafar plant carrot seeds. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Inhalable Chocolate? Ingestible Ideas From A Lab For The Senses",
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"content": "\u003cfigure id=\"attachment_89840\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/1030thewhaf_custom-ee127bde12cbed7777319bb904fd6324132af23b-e1415584110631.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/1030thewhaf_custom-ee127bde12cbed7777319bb904fd6324132af23b-e1415584110631.jpg\" alt=\"Le Laboratoire Cambridge features a restaurant, the Cafe ArtScience. The restaurant's bar features a glass-globed drink vaporizer called Le Whaf. Photo: Andrea Shea/WBUR\" width=\"1000\" height=\"678\" class=\"size-full wp-image-89840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Le Laboratoire Cambridge features a restaurant, the Cafe ArtScience. The restaurant's bar features a glass-globed drink vaporizer called Le Whaf. Photo: Andrea Shea/WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2014/11/20141109_wesun_inhalable_chocolate_long-distance_smells_come_to_massachusetts.mp3\u003c/p>\n\u003cp>by Andrea Shea, \u003ca href=\"http://www.wbur.org\" target=\"_blank\">WBUR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/09/362357358/inhalable-chocolate-ingestible-ideas-from-a-lab-for-the-senses\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/8/14)\u003c/p>\n\u003cp>David Edwards has been called a real-life Willy Wonka. The biomedical engineer has developed, among other things, inhalable chocolate, ice cream spheres in edible wrappers, and a device called the \"oPhone,\" which can transmit and receive odors.\u003c/p>\n\u003cp>Edwards is based at Harvard, but much of his work has been done in Paris, at a facility he calls Le Laboratoire. Now he's opened a similar \"culture lab\" closer to home: Le Laboratoire Cambridge in Cambridge, Mass.\u003c/p>\n\u003cp>\u003cstrong>Cultural Research And Development\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Many of the questions that we face today — questions of innovation, of change — are not really questions we can deal with in a classical science lab,\" Edwards says. \"And I think that's why culture labs are showing up increasingly around the world. By opening the creative process up to the public, it leads to a better understanding of how the world's changing, and why it's actually thrilling that it is.\"\u003c/p>\n\u003cp>Edwards has been inviting scientists, designers, composers, artists and chefs to collaborate on projects the public can experience as the work develops.\u003c/p>\n\u003cp>This open lab, a kind of cultural research and development effort, grew out of Edwards' earlier work: The biomedical engineer helped pioneer aerosol prescription drug delivery systems for patients with diseases like Parkinson's. After selling his company, Edwards applied the technology and the profits to chocolate delivery, calling it Le Whif.\u003c/p>\n\u003cp>\"We've done a lot around 'air food' and other kinds of nutritional experiences that are without calories, that are all-natural, that are portable. And there's no liquid and all kinds of benefits,\" he says.\u003c/p>\n\u003cp>Or, instead of nutrition, how about a buzz? After Le Whif came Le Whaf, a machine that turns liquid — quite often alcohol — into fluffy clouds of consumable gas.\u003c/p>\n\u003cp>\u003cstrong>An Incubator For Unconventional Innovation\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Boston Globe\u003c/em> technology columnist Scott Kirsner, who visited Edwards at the Laboratoire in Paris, says, \"People come in off the street and say, 'What exactly is this? Can I buy something here?' \"\u003c/p>\n\u003cp>Edwards takes great delight in explaining the concepts to visitors, Kirsner says. \"I think he kind of does have that enjoyment of — you can't really put your finger on what is he trying to do and what is the point of it, exactly.\"\u003c/p>\n\u003cp>What's the point? Well, Wikifoods, little spheres of ice cream, yogurt or cheese wrapped in edible packing, are meant to cut down on landfill waste. In the U.S., Edwards is collaborating with the dairy company Stonyfield Farms to get \"Frozen Yogurt Pearls\" onto the shelves at Whole Foods.\u003c/p>\n\u003cp>Kirsner thinks the Laboratoire fills a void in a landscape loaded with incubators trying to create the next Facebook or Twitter.\u003c/p>\n\u003cp>\"If he's creating a place where you can develop a new food product, or, you know, spawn some new nonprofit or some new cultural group, that's an interesting incubator to me,\" Kirsner says. \"Because it's not just saying, 'Let's just create new public companies that are gonna be worth billions.' It's saying, you know, 'Let's create healthier foods that maybe could be distributed without refrigeration in the developing world, and let's do cultural innovation.' And not a lot of people are saying that.\u003c/p>\n\u003cp>\u003cstrong>Where Our Senses Can Take Us\u003c/strong>\u003c/p>\n\u003cp>The lab in Cambridge is also collaborating with MIT's Dalai Lama Center and a cartilage expert to explore how sound and vibration affect our minds and bodies.\u003c/p>\n\u003cp>One piece is called \"Vocal Vibrations.\" Composer and MIT Media Lab professor Todd Machover says it invites Laboratoire visitors to sing and feel their voices vibrating through an egg-shaped \"oRb.\"\u003c/p>\n\u003cfigure id=\"attachment_89841\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/1030orbcu_custom-9c5045053bfcb0ed02e0c5e90832924938cc02c1-e1415584181349.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/1030orbcu_custom-9c5045053bfcb0ed02e0c5e90832924938cc02c1-e1415584181349.jpg\" alt=\"The "oRb" vibrates in your hands as you sing. It's one of the projects under development at Le Laboratoire, Cambridge. Photo: Andrea Shea/WBUR\" width=\"1000\" height=\"799\" class=\"size-full wp-image-89841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"oRb\" vibrates in your hands as you sing. It's one of the projects under development at Le Laboratoire, Cambridge. Photo: Andrea Shea/WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The sense is, 'Oh my gosh, I'm holding my voice in my hands,' \" he says.\u003c/p>\n\u003cp>\"It's exciting to have a place like Le Laboratoire, where they're willing to think about where different senses can take us and what happens if you combine them,\" Machover says.\u003c/p>\n\u003cp>Which brings us to the oPhone, a little device that transmits and receives \"aroma messages.\" Chef Patrick Campbell collaborated with Edwards to concoct scents based on the dishes he's created for Le Laboratoire's restaurant. But the no-nonsense chef admits he was skeptical.\u003c/p>\n\u003cp>\"The idea of someone sending, essentially, my dish across the ocean instantaneously, and there's three people in a Parisian coffee shop smelling my cavatelli or whatever it is, is a very interesting concept,\" Campbell says.\u003c/p>\n\u003cp>Like a lot of the concepts in the Laboratoire, the oPhone is a work in progress. But Edwards hopes visitors will test it out — and even help his team of researchers come up with some more practical applications.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.wbur.org\" target=\"_blank\">WBUR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89840\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/1030thewhaf_custom-ee127bde12cbed7777319bb904fd6324132af23b-e1415584110631.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/1030thewhaf_custom-ee127bde12cbed7777319bb904fd6324132af23b-e1415584110631.jpg\" alt=\"Le Laboratoire Cambridge features a restaurant, the Cafe ArtScience. The restaurant's bar features a glass-globed drink vaporizer called Le Whaf. Photo: Andrea Shea/WBUR\" width=\"1000\" height=\"678\" class=\"size-full wp-image-89840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Le Laboratoire Cambridge features a restaurant, the Cafe ArtScience. The restaurant's bar features a glass-globed drink vaporizer called Le Whaf. Photo: Andrea Shea/WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Sunday\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesun/2014/11/20141109_wesun_inhalable_chocolate_long-distance_smells_come_to_massachusetts.mp3\u003c/p>\n\u003cp>by Andrea Shea, \u003ca href=\"http://www.wbur.org\" target=\"_blank\">WBUR\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/09/362357358/inhalable-chocolate-ingestible-ideas-from-a-lab-for-the-senses\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/8/14)\u003c/p>\n\u003cp>David Edwards has been called a real-life Willy Wonka. The biomedical engineer has developed, among other things, inhalable chocolate, ice cream spheres in edible wrappers, and a device called the \"oPhone,\" which can transmit and receive odors.\u003c/p>\n\u003cp>Edwards is based at Harvard, but much of his work has been done in Paris, at a facility he calls Le Laboratoire. Now he's opened a similar \"culture lab\" closer to home: Le Laboratoire Cambridge in Cambridge, Mass.\u003c/p>\n\u003cp>\u003cstrong>Cultural Research And Development\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Many of the questions that we face today — questions of innovation, of change — are not really questions we can deal with in a classical science lab,\" Edwards says. \"And I think that's why culture labs are showing up increasingly around the world. By opening the creative process up to the public, it leads to a better understanding of how the world's changing, and why it's actually thrilling that it is.\"\u003c/p>\n\u003cp>Edwards has been inviting scientists, designers, composers, artists and chefs to collaborate on projects the public can experience as the work develops.\u003c/p>\n\u003cp>This open lab, a kind of cultural research and development effort, grew out of Edwards' earlier work: The biomedical engineer helped pioneer aerosol prescription drug delivery systems for patients with diseases like Parkinson's. After selling his company, Edwards applied the technology and the profits to chocolate delivery, calling it Le Whif.\u003c/p>\n\u003cp>\"We've done a lot around 'air food' and other kinds of nutritional experiences that are without calories, that are all-natural, that are portable. And there's no liquid and all kinds of benefits,\" he says.\u003c/p>\n\u003cp>Or, instead of nutrition, how about a buzz? After Le Whif came Le Whaf, a machine that turns liquid — quite often alcohol — into fluffy clouds of consumable gas.\u003c/p>\n\u003cp>\u003cstrong>An Incubator For Unconventional Innovation\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Boston Globe\u003c/em> technology columnist Scott Kirsner, who visited Edwards at the Laboratoire in Paris, says, \"People come in off the street and say, 'What exactly is this? Can I buy something here?' \"\u003c/p>\n\u003cp>Edwards takes great delight in explaining the concepts to visitors, Kirsner says. \"I think he kind of does have that enjoyment of — you can't really put your finger on what is he trying to do and what is the point of it, exactly.\"\u003c/p>\n\u003cp>What's the point? Well, Wikifoods, little spheres of ice cream, yogurt or cheese wrapped in edible packing, are meant to cut down on landfill waste. In the U.S., Edwards is collaborating with the dairy company Stonyfield Farms to get \"Frozen Yogurt Pearls\" onto the shelves at Whole Foods.\u003c/p>\n\u003cp>Kirsner thinks the Laboratoire fills a void in a landscape loaded with incubators trying to create the next Facebook or Twitter.\u003c/p>\n\u003cp>\"If he's creating a place where you can develop a new food product, or, you know, spawn some new nonprofit or some new cultural group, that's an interesting incubator to me,\" Kirsner says. \"Because it's not just saying, 'Let's just create new public companies that are gonna be worth billions.' It's saying, you know, 'Let's create healthier foods that maybe could be distributed without refrigeration in the developing world, and let's do cultural innovation.' And not a lot of people are saying that.\u003c/p>\n\u003cp>\u003cstrong>Where Our Senses Can Take Us\u003c/strong>\u003c/p>\n\u003cp>The lab in Cambridge is also collaborating with MIT's Dalai Lama Center and a cartilage expert to explore how sound and vibration affect our minds and bodies.\u003c/p>\n\u003cp>One piece is called \"Vocal Vibrations.\" Composer and MIT Media Lab professor Todd Machover says it invites Laboratoire visitors to sing and feel their voices vibrating through an egg-shaped \"oRb.\"\u003c/p>\n\u003cfigure id=\"attachment_89841\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/1030orbcu_custom-9c5045053bfcb0ed02e0c5e90832924938cc02c1-e1415584181349.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/1030orbcu_custom-9c5045053bfcb0ed02e0c5e90832924938cc02c1-e1415584181349.jpg\" alt=\"The "oRb" vibrates in your hands as you sing. It's one of the projects under development at Le Laboratoire, Cambridge. Photo: Andrea Shea/WBUR\" width=\"1000\" height=\"799\" class=\"size-full wp-image-89841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"oRb\" vibrates in your hands as you sing. It's one of the projects under development at Le Laboratoire, Cambridge. Photo: Andrea Shea/WBUR\u003c/figcaption>\u003c/figure>\n\u003cp>\"The sense is, 'Oh my gosh, I'm holding my voice in my hands,' \" he says.\u003c/p>\n\u003cp>\"It's exciting to have a place like Le Laboratoire, where they're willing to think about where different senses can take us and what happens if you combine them,\" Machover says.\u003c/p>\n\u003cp>Which brings us to the oPhone, a little device that transmits and receives \"aroma messages.\" Chef Patrick Campbell collaborated with Edwards to concoct scents based on the dishes he's created for Le Laboratoire's restaurant. But the no-nonsense chef admits he was skeptical.\u003c/p>\n\u003cp>\"The idea of someone sending, essentially, my dish across the ocean instantaneously, and there's three people in a Parisian coffee shop smelling my cavatelli or whatever it is, is a very interesting concept,\" Campbell says.\u003c/p>\n\u003cp>Like a lot of the concepts in the Laboratoire, the oPhone is a work in progress. But Edwards hopes visitors will test it out — and even help his team of researchers come up with some more practical applications.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.wbur.org\" target=\"_blank\">WBUR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Occupy The Farm': In Berkeley, The Revolution Will Be Irrigated",
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"content": "\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/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/08/362338673/occupy-the-farm-in-berkeley-the-revolution-will-be-irrigated\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/8/14)\u003c/p>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/175847418&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003cp>In an open field on the northern edge of Berkeley, Calif., planting vegetables is the latest form of political insurrection.\u003c/p>\n\u003cp>On the morning of April 22, 2012, hundreds of people broke the lock on a fence surrounding the Gill Tract, a 14-acre plot of land owned by the University of California. They set about planting thousands of vegetable seedlings.\u003c/p>\n\u003cp>This \"\u003ca href=\"http://occupythefarm.org/\">farm occupation\u003c/a>\" was, in part, a protest against the university's plans to convert part of the Gill Tract into a commercial development. But the protestors also had bigger things on their minds, such as malnutrition among the poor. The Gill Tract protest, which has evolved and persisted for more than two years now, has become a symbol of the subversive possibilities of urban agriculture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There's now a documentary \u003ca href=\"http://occupythefarmfilm.com/\">film\u003c/a> about events at the Gill Tract, called \u003cem>Occupy the Farm\u003c/em>. Since we missed the actual protest, we called up the director of the film, Todd Darling, to learn more.\u003c/p>\n\u003cp>You can listen to our whole conversation at the link above.\u003c/p>\n\u003cp>\"What surprised me when I first got there was how much fun everybody was having,\" Darling says. \"All these kids were running around. People from the neighborhood were there. I realized that doing this as a group, in a piece of open land, was fulfilling people in a way that everyone was surprised at. When people talk about growing food as community, as a way of building communities, I realized that it's not just rhetoric, it actually is true. There's something magical about that activity.\"\u003c/p>\n\u003cp>Darling's film highlights many of the big issues that motivated the protest's organizers. \"It certainly was a protest against the university's plans to essentially privatize it by paving it over and leasing it out to commercial operations, but at the heart of it is the story of food and malnutrition in urban areas,\" he says.\u003c/p>\n\u003cp>At the end of the first summer, the impromptu farmers harvested two tons worth of food. Darling says he was startled by the amount. \"I came to realize how much food you could really grow in a small area,\" he says.\u003c/p>\n\u003cp>Darling isn't giving away the ending to his film, but he promises that it's not depressing. \"Rather than having martyrs led off at the end of the film, it's a more hopeful ending,\" he says. \"But that was never certain, and it happened in fairly dramatic style.\"\u003c/p>\n\u003cp>The film had its premier in Berkeley this week. In the coming weeks, it will \u003ca href=\"https://www.facebook.com/OccupyTheFarmFilm/events\">arrive\u003c/a> in New York and Pasadena, Calif. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>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/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/11/08/362338673/occupy-the-farm-in-berkeley-the-revolution-will-be-irrigated\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/8/14)\u003c/p>\n\u003cp>\u003ciframe width=\"100%\" height=\"450\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/175847418&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true\">\u003c/iframe>\u003c/p>\n\u003cp>In an open field on the northern edge of Berkeley, Calif., planting vegetables is the latest form of political insurrection.\u003c/p>\n\u003cp>On the morning of April 22, 2012, hundreds of people broke the lock on a fence surrounding the Gill Tract, a 14-acre plot of land owned by the University of California. They set about planting thousands of vegetable seedlings.\u003c/p>\n\u003cp>This \"\u003ca href=\"http://occupythefarm.org/\">farm occupation\u003c/a>\" was, in part, a protest against the university's plans to convert part of the Gill Tract into a commercial development. But the protestors also had bigger things on their minds, such as malnutrition among the poor. The Gill Tract protest, which has evolved and persisted for more than two years now, has become a symbol of the subversive possibilities of urban agriculture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's now a documentary \u003ca href=\"http://occupythefarmfilm.com/\">film\u003c/a> about events at the Gill Tract, called \u003cem>Occupy the Farm\u003c/em>. Since we missed the actual protest, we called up the director of the film, Todd Darling, to learn more.\u003c/p>\n\u003cp>You can listen to our whole conversation at the link above.\u003c/p>\n\u003cp>\"What surprised me when I first got there was how much fun everybody was having,\" Darling says. \"All these kids were running around. People from the neighborhood were there. I realized that doing this as a group, in a piece of open land, was fulfilling people in a way that everyone was surprised at. When people talk about growing food as community, as a way of building communities, I realized that it's not just rhetoric, it actually is true. There's something magical about that activity.\"\u003c/p>\n\u003cp>Darling's film highlights many of the big issues that motivated the protest's organizers. \"It certainly was a protest against the university's plans to essentially privatize it by paving it over and leasing it out to commercial operations, but at the heart of it is the story of food and malnutrition in urban areas,\" he says.\u003c/p>\n\u003cp>At the end of the first summer, the impromptu farmers harvested two tons worth of food. Darling says he was startled by the amount. \"I came to realize how much food you could really grow in a small area,\" he says.\u003c/p>\n\u003cp>Darling isn't giving away the ending to his film, but he promises that it's not depressing. \"Rather than having martyrs led off at the end of the film, it's a more hopeful ending,\" he says. \"But that was never certain, and it happened in fairly dramatic style.\"\u003c/p>\n\u003cp>The film had its premier in Berkeley this week. In the coming weeks, it will \u003ca href=\"https://www.facebook.com/OccupyTheFarmFilm/events\">arrive\u003c/a> in New York and Pasadena, Calif. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "The Ancient Art Of Cheese-Making Attracts Scientific Gawkers",
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"content": "\u003cfigure id=\"attachment_89753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cheese_wide-da128da18dcdcb5d36f1ef2ebb69e90dcc0557b4-e1415499356507.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cheese_wide-da128da18dcdcb5d36f1ef2ebb69e90dcc0557b4-e1415499356507.jpg\" alt=\"Many artisan cheese producers never pasteurize their milk – it's raw. The milk's natural microbial community is still in there. This microbial festival gives cheese variety and intrigues scientists. Photo: iStockphoto\" width=\"1000\" height=\"562\" class=\"size-full wp-image-89753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many artisan cheese producers never pasteurize their milk – it's raw. The milk's natural microbial community is still in there. This microbial festival gives cheese variety and intrigues scientists. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Saturday\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesat/2014/11/20141108_wesat_the_ancient_art_of_cheese-making_attracts_scientific_gawkers.mp3\u003c/p>\n\u003cp>by Kerri Smith, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/15/348717428/the-ancient-art-of-cheese-making-attracts-scientific-gawkers\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/8/14)\u003c/p>\n\u003cp>From Swiss to cheddar, cheeses depend on the action of microbes for their flavor and aroma. But it's far from clear how these teams of microbes work together to ripen cheese.\u003c/p>\n\u003cp>To a cheese-maker, that's just the beauty of the art. To a scientist, it sounds like an experiment waiting to happen.\u003c/p>\n\u003cp>A handful of scientists who study cheese recently gathered to \u003ca href=\"http://www.nealsyarddairy.co.uk/scienceofartisancheese/conference.htm\">share their latest findings\u003c/a> at a farm in the English county of Somerset. They know cheese well here — after all, Somerset invented cheddar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Somerset cheese-maker Jamie Montgomery hosted the conference. \"We've been making cheddar here for three generations,\" he says. \"My grandfather bought the estate in 1911.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.montgomerycheese.co.uk/\">Montgomery's cheese\u003c/a> is particularly microbe-rich. That sets it apart from most supermarket-bought cheese, which is made from milk that is pasteurized to kill any potentially harmful bacteria. Then a few microbes are added back in to ferment the cheese.\u003c/p>\n\u003cp>But Montgomery and many other artisan producers never pasteurize their milk – it's raw. The milk's natural microbial community is still in there. This microbial festival gives it variety and richness that commercial cheeses can't copy.\u003c/p>\n\u003cp>\"That's our defense, that's where the artisan cheese-maker is always going to have an edge,\" Montgomery says.\u003c/p>\n\u003cp>It's this complex community of microbes that intrigues the scientists and cheese-makers gathered in Somerset. For \u003ca href=\"https://sites.google.com/site/theduttonlab/\">Rachel Dutton\u003c/a>, whose lab at Harvard University studies everything from tangy stilton to creamy brie, cheese is a very cooperative subject, she says.\u003c/p>\n\u003cp>\"I wanted to find a microbial community to study that I would be able to grow the organisms in the lab, deconstruct and reconstruct these communities,\" she says.\u003c/p>\n\u003cp>Dutton's team just finished a study of more than 130 different cheese samples from around the world. Different types of cheeses have different microbial tenants – less to do with geography, and more to do with cheese-making method, like whether you wash the rind of the cheese with brine, or age it, or keep it in a moist room.\u003c/p>\n\u003cp>Whatever type you favor, Dutton says that cheese could be \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/chowing-down-on-meat-dairy-alters-gut-bacteria-a-lot-and-quickly/\">affecting the microbes\u003c/a> in your own body. Our guts are teeming with bacteria that help us digest food, and many of the bacteria found in fermented foods make it through the digestive tract unscathed.\u003c/p>\n\u003cp>But whether they interact much isn't clear, she says. \"What they're doing, if anything, I think is still a wide-open question.\"\u003c/p>\n\u003cp>Cheese lovers would like to think that – like other microbe-rich foods – cheese could be good for us.\u003c/p>\n\u003cp>\"There's a very good chance that consumption of them will influence the gut microbiome, and could in turn have some positive benefits,\" says microbiologist and cheesemaker \u003ca href=\"http://animalscience.uconn.edu/faculty/DennisDAmico.php\">Dennis D'Amico\u003c/a>, who traveled to the meeting from his base at the University of Connecticut.\u003c/p>\n\u003cp>Those gains could include boosting metabolism, or stopping \"bad\" bugs from taking hold. But there's no evidence for this yet, because the microbes in our guts and in our foods are so complex that it's hard to work out how they affect each other.\u003c/p>\n\u003cp>Farm owner Jamie Montgomery is delighted that his cheese will be keeping scientists busy for a while yet. \"They're all saying that in cheese, they're probably only scratching the surface. And I love that.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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_89753\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cheese_wide-da128da18dcdcb5d36f1ef2ebb69e90dcc0557b4-e1415499356507.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cheese_wide-da128da18dcdcb5d36f1ef2ebb69e90dcc0557b4-e1415499356507.jpg\" alt=\"Many artisan cheese producers never pasteurize their milk – it's raw. The milk's natural microbial community is still in there. This microbial festival gives cheese variety and intrigues scientists. Photo: iStockphoto\" width=\"1000\" height=\"562\" class=\"size-full wp-image-89753\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many artisan cheese producers never pasteurize their milk – it's raw. The milk's natural microbial community is still in there. This microbial festival gives cheese variety and intrigues scientists. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on Weekend Edition Saturday\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesat/2014/11/20141108_wesat_the_ancient_art_of_cheese-making_attracts_scientific_gawkers.mp3\u003c/p>\n\u003cp>by Kerri Smith, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/15/348717428/the-ancient-art-of-cheese-making-attracts-scientific-gawkers\" target=\"_blank\">The Salt at NPR Food\u003c/a> (11/8/14)\u003c/p>\n\u003cp>From Swiss to cheddar, cheeses depend on the action of microbes for their flavor and aroma. But it's far from clear how these teams of microbes work together to ripen cheese.\u003c/p>\n\u003cp>To a cheese-maker, that's just the beauty of the art. To a scientist, it sounds like an experiment waiting to happen.\u003c/p>\n\u003cp>A handful of scientists who study cheese recently gathered to \u003ca href=\"http://www.nealsyarddairy.co.uk/scienceofartisancheese/conference.htm\">share their latest findings\u003c/a> at a farm in the English county of Somerset. They know cheese well here — after all, Somerset invented cheddar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Somerset cheese-maker Jamie Montgomery hosted the conference. \"We've been making cheddar here for three generations,\" he says. \"My grandfather bought the estate in 1911.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.montgomerycheese.co.uk/\">Montgomery's cheese\u003c/a> is particularly microbe-rich. That sets it apart from most supermarket-bought cheese, which is made from milk that is pasteurized to kill any potentially harmful bacteria. Then a few microbes are added back in to ferment the cheese.\u003c/p>\n\u003cp>But Montgomery and many other artisan producers never pasteurize their milk – it's raw. The milk's natural microbial community is still in there. This microbial festival gives it variety and richness that commercial cheeses can't copy.\u003c/p>\n\u003cp>\"That's our defense, that's where the artisan cheese-maker is always going to have an edge,\" Montgomery says.\u003c/p>\n\u003cp>It's this complex community of microbes that intrigues the scientists and cheese-makers gathered in Somerset. For \u003ca href=\"https://sites.google.com/site/theduttonlab/\">Rachel Dutton\u003c/a>, whose lab at Harvard University studies everything from tangy stilton to creamy brie, cheese is a very cooperative subject, she says.\u003c/p>\n\u003cp>\"I wanted to find a microbial community to study that I would be able to grow the organisms in the lab, deconstruct and reconstruct these communities,\" she says.\u003c/p>\n\u003cp>Dutton's team just finished a study of more than 130 different cheese samples from around the world. Different types of cheeses have different microbial tenants – less to do with geography, and more to do with cheese-making method, like whether you wash the rind of the cheese with brine, or age it, or keep it in a moist room.\u003c/p>\n\u003cp>Whatever type you favor, Dutton says that cheese could be \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/chowing-down-on-meat-dairy-alters-gut-bacteria-a-lot-and-quickly/\">affecting the microbes\u003c/a> in your own body. Our guts are teeming with bacteria that help us digest food, and many of the bacteria found in fermented foods make it through the digestive tract unscathed.\u003c/p>\n\u003cp>But whether they interact much isn't clear, she says. \"What they're doing, if anything, I think is still a wide-open question.\"\u003c/p>\n\u003cp>Cheese lovers would like to think that – like other microbe-rich foods – cheese could be good for us.\u003c/p>\n\u003cp>\"There's a very good chance that consumption of them will influence the gut microbiome, and could in turn have some positive benefits,\" says microbiologist and cheesemaker \u003ca href=\"http://animalscience.uconn.edu/faculty/DennisDAmico.php\">Dennis D'Amico\u003c/a>, who traveled to the meeting from his base at the University of Connecticut.\u003c/p>\n\u003cp>Those gains could include boosting metabolism, or stopping \"bad\" bugs from taking hold. But there's no evidence for this yet, because the microbes in our guts and in our foods are so complex that it's hard to work out how they affect each other.\u003c/p>\n\u003cp>Farm owner Jamie Montgomery is delighted that his cheese will be keeping scientists busy for a while yet. \"They're all saying that in cheese, they're probably only scratching the surface. And I love that.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "Army Eyes 3-D Printed Food For Soldiers",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89552\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/3d-dd662ea318249fe83ecc2e1b7ad087bf100ee722-e1415295883261.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/3d-dd662ea318249fe83ecc2e1b7ad087bf100ee722-e1415295883261.jpg\" alt=\"Army researchers will try to find ways to 3-D print nutritious food with less heavy packaging than the current military meals. Photo: Aarti Shahani/NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-89552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Army researchers will try to find ways to 3-D print nutritious food with less heavy packaging than the current military meals. Photo: Aarti Shahani/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/11/20141104_me_army_eyes_3d_printed_food_for_soldiers.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348730771/aarti-shahani/archive\" target=\"_blank\">Aarti Shahani\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/11/04/361187352/army-eyes-3d-printed-food-for-soldiers\" target=\"_blank\">All Tech Considered at NPR\u003c/a> (11/4/14)\u003c/p>\n\u003cp>Army scientists have spent decades concocting meals that last without refrigeration and survive high-altitude airdrops. And now, the Army is eyeing a new form of cooking: 3-D printing! Yes, food that comes fresh out of a printer, for our troops.\u003c/p>\n\u003cp>Lauren Oleksyk, a food technologist leading the team at the Army's \u003ca href=\"http://www.army.mil/info/organization/natick/\">Natick research center\u003c/a>, lays out the vision.\u003c/p>\n\u003cp>Imagine soldiers who are strapped, head to toe, with sensors that measure if they're high or low in potassium or cholesterol.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We envision to have a 3-D printer that is interfaced with the soldier. And that sensor can deliver information to the computer software,\" Oleksyk says. \"And then they would be able to have either powdered or liquid matrices that are very nutrient dense, that they have on demand that they can take and eat immediately to fill that need.\"\u003c/p>\n\u003cp>\"Liquid matrices\" that are nutrient \"dense.\" And you print them?!\u003c/p>\n\u003cp>You read that right.\u003c/p>\n\u003cp>The Army is turning to 3-D printers for \u003ca href=\"http://usarmy.vo.llnwd.net/e2/c/downloads/352196.pdf?cmpid=newscred\">many purposes\u003c/a>, including a nutrition project — to stamp out the equivalent of PowerBars, but personalized for the battlefield.\u003c/p>\n\u003cp>The Department of Defense has just approved research funding. And it's going to take a lot of research. While regular printers put ink on paper, 3-D printers blast liquids and powders into complex shapes. But it's not clear if printers could mold a solid like carrots — and what would happen to the food's nutritional value.\u003c/p>\n\u003cp>\"There's synthetic types of meats, there's real beef, there's real meat,\" Oleksyk says. \"And we would see what that does in the printing process to that protein, whether it's animal based or plant based.\" She's talking about this research with the \u003ca href=\"http://www.ll.mit.edu/news/3Dprinting.html\">MIT Lincoln Lab\u003c/a> and NASA too.\u003c/p>\n\u003cp>Of course, the 3-D food will have to pass a taste test, just like the current rations — which are called MREs, or meals ready to eat.\u003c/p>\n\u003cp>Oleksyk mailed me a bunch to sample. I try a jalapeno pepper jack-flavored patty. It is full of flavor, and also very processed, like someone had to jam a lot into a little patty.\u003c/p>\n\u003cp>The kitchens that make this patty use flaming hot ovens and extreme heat to sterilize it. Oleksyk says if 3-D printers could use less heat, the patty could also taste better — less like a compact muscle and more like fresh ground meat.\u003c/p>\n\u003cp> \"We hope so! It's not being done, so it's something that we will investigate in our project,\" she says.\u003c/p>\n\u003cp>In the food world, 3-D printing is just getting started — and it's a sweet start, literally.\u003c/p>\n\u003cp>Liz von Hasseln is giving me an online video tour of \u003ca href=\"http://the-sugar-lab.com/\">The Sugar Lab\u003c/a>, a 3-D printing outfit in Los Angeles that turns sugar into sweet candy sculptures for wedding cakes and fancy cocktails. The startup was acquired by \u003ca href=\"http://www.3dsystems.com/about-us\">3D Systems\u003c/a>, which is sharing its technology with the military in informal talks.\u003c/p>\n\u003cp>She points to a printer that's the size of an industrial photocopier and explains, \"What the printer does is, a lot like making frosting in a bowl, it basically adds the wet ingredients of the frosting to the dry ingredients very, very precisely in very fine layers.\"\u003c/p>\n\u003cp>Von Hasseln sent me some samples to try — and they're very different from the military food. I unwrap a delicate sphere that's a little bigger than a lollipop. It tastes like Sweet Tarts.\u003c/p>\n\u003cp>It's hard for me to imagine this technology producing anything nutritious or durable. But von Hasseln husband, Kyle, co-founder of The Sugar Lab, says the printer's ability to vary textures — to make food soft or hard — would be critical for soldiers who are injured or on the move.\u003c/p>\n\u003cp>\"Dialing in the exact density of food could mean that they could eat more easily and because of that, as a consequence, they might even eat more or be healthier,\" he says.\u003c/p>\n\u003cp>3-D printed food sounds sci-fi. But according to military scientists and 3-D experts, these meals for soldiers are on track to be ready by 2025.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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_89552\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/3d-dd662ea318249fe83ecc2e1b7ad087bf100ee722-e1415295883261.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/3d-dd662ea318249fe83ecc2e1b7ad087bf100ee722-e1415295883261.jpg\" alt=\"Army researchers will try to find ways to 3-D print nutritious food with less heavy packaging than the current military meals. Photo: Aarti Shahani/NPR\" width=\"1000\" height=\"750\" class=\"size-full wp-image-89552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Army researchers will try to find ways to 3-D print nutritious food with less heavy packaging than the current military meals. Photo: Aarti Shahani/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/11/20141104_me_army_eyes_3d_printed_food_for_soldiers.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348730771/aarti-shahani/archive\" target=\"_blank\">Aarti Shahani\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/11/04/361187352/army-eyes-3d-printed-food-for-soldiers\" target=\"_blank\">All Tech Considered at NPR\u003c/a> (11/4/14)\u003c/p>\n\u003cp>Army scientists have spent decades concocting meals that last without refrigeration and survive high-altitude airdrops. And now, the Army is eyeing a new form of cooking: 3-D printing! Yes, food that comes fresh out of a printer, for our troops.\u003c/p>\n\u003cp>Lauren Oleksyk, a food technologist leading the team at the Army's \u003ca href=\"http://www.army.mil/info/organization/natick/\">Natick research center\u003c/a>, lays out the vision.\u003c/p>\n\u003cp>Imagine soldiers who are strapped, head to toe, with sensors that measure if they're high or low in potassium or cholesterol.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We envision to have a 3-D printer that is interfaced with the soldier. And that sensor can deliver information to the computer software,\" Oleksyk says. \"And then they would be able to have either powdered or liquid matrices that are very nutrient dense, that they have on demand that they can take and eat immediately to fill that need.\"\u003c/p>\n\u003cp>\"Liquid matrices\" that are nutrient \"dense.\" And you print them?!\u003c/p>\n\u003cp>You read that right.\u003c/p>\n\u003cp>The Army is turning to 3-D printers for \u003ca href=\"http://usarmy.vo.llnwd.net/e2/c/downloads/352196.pdf?cmpid=newscred\">many purposes\u003c/a>, including a nutrition project — to stamp out the equivalent of PowerBars, but personalized for the battlefield.\u003c/p>\n\u003cp>The Department of Defense has just approved research funding. And it's going to take a lot of research. While regular printers put ink on paper, 3-D printers blast liquids and powders into complex shapes. But it's not clear if printers could mold a solid like carrots — and what would happen to the food's nutritional value.\u003c/p>\n\u003cp>\"There's synthetic types of meats, there's real beef, there's real meat,\" Oleksyk says. \"And we would see what that does in the printing process to that protein, whether it's animal based or plant based.\" She's talking about this research with the \u003ca href=\"http://www.ll.mit.edu/news/3Dprinting.html\">MIT Lincoln Lab\u003c/a> and NASA too.\u003c/p>\n\u003cp>Of course, the 3-D food will have to pass a taste test, just like the current rations — which are called MREs, or meals ready to eat.\u003c/p>\n\u003cp>Oleksyk mailed me a bunch to sample. I try a jalapeno pepper jack-flavored patty. It is full of flavor, and also very processed, like someone had to jam a lot into a little patty.\u003c/p>\n\u003cp>The kitchens that make this patty use flaming hot ovens and extreme heat to sterilize it. Oleksyk says if 3-D printers could use less heat, the patty could also taste better — less like a compact muscle and more like fresh ground meat.\u003c/p>\n\u003cp> \"We hope so! It's not being done, so it's something that we will investigate in our project,\" she says.\u003c/p>\n\u003cp>In the food world, 3-D printing is just getting started — and it's a sweet start, literally.\u003c/p>\n\u003cp>Liz von Hasseln is giving me an online video tour of \u003ca href=\"http://the-sugar-lab.com/\">The Sugar Lab\u003c/a>, a 3-D printing outfit in Los Angeles that turns sugar into sweet candy sculptures for wedding cakes and fancy cocktails. The startup was acquired by \u003ca href=\"http://www.3dsystems.com/about-us\">3D Systems\u003c/a>, which is sharing its technology with the military in informal talks.\u003c/p>\n\u003cp>She points to a printer that's the size of an industrial photocopier and explains, \"What the printer does is, a lot like making frosting in a bowl, it basically adds the wet ingredients of the frosting to the dry ingredients very, very precisely in very fine layers.\"\u003c/p>\n\u003cp>Von Hasseln sent me some samples to try — and they're very different from the military food. I unwrap a delicate sphere that's a little bigger than a lollipop. It tastes like Sweet Tarts.\u003c/p>\n\u003cp>It's hard for me to imagine this technology producing anything nutritious or durable. But von Hasseln husband, Kyle, co-founder of The Sugar Lab, says the printer's ability to vary textures — to make food soft or hard — would be critical for soldiers who are injured or on the move.\u003c/p>\n\u003cp>\"Dialing in the exact density of food could mean that they could eat more easily and because of that, as a consequence, they might even eat more or be healthier,\" he says.\u003c/p>\n\u003cp>3-D printed food sounds sci-fi. But according to military scientists and 3-D experts, these meals for soldiers are on track to be ready by 2025.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "Domino's Becomes A Tech Company That Happens To Make Pizza",
"title": "Domino's Becomes A Tech Company That Happens To Make Pizza",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/dominostech2-3a499c27ea778fb980a0979ddb4825bd76854f71-e1415294763958.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/dominostech2-3a499c27ea778fb980a0979ddb4825bd76854f71-e1415294763958.jpg\" alt=\"A stats board displayed at the Domino's flagship store in Grand Rapids, Mich. Photo: Emily Fox/Michigan Public Radio \" width=\"1000\" height=\"750\" class=\"size-full wp-image-89542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A stats board displayed at the Domino's flagship store in Grand Rapids, Mich. Photo: Emily Fox/Michigan Public Radio\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/2014/11/20141104_atc_dominos_becomes_a_tech_company_that_happens_to_make_pizza.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\" target=\"_blank\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/11/04/359829824/dominos-becomes-a-tech-company-that-happens-to-make-pizza\" target=\"_blank\">All Tech Considered at NPR\u003c/a> (11/4/14)\u003c/p>\n\u003cp>If we asked you to name a few technology companies, Google or Microsoft might come to mind. But one tech company that isn't so obvious is Michigan-based but globally present Domino's Pizza.\u003c/p>\n\u003cp>In recent years, the company has gotten noticeably good at something that wasn't always its focus — developing technology products to get pizzas to people more easily.\u003c/p>\n\u003cp>\"Innovation, coming up with the ideas is one side of the challenge. But then you actually have to be able to deliver [the technology],\" says Kelly Garcia, Domino's vice president of development, which means he oversees tech products.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He says advancements in online and mobile orders have become key ingredients for the company's recent success. Last quarter Domino's stock hit a record high, and in the past year its same-store sales figures have been climbing, while numbers for rivals Pizza Hut and Papa John's have stayed mostly flat.\u003c/p>\n\u003cp>\"This technology is difficult,\" Garcia says. \"It takes a lot of money, and it's complicated to put together, and so it just becomes a major differentiator for us when we look across the landscape of our competitors in quick-service restaurants.\"\u003c/p>\n\u003cfigure id=\"attachment_89549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/pizza-tracker-e1415294935577.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/pizza-tracker-e1415294935577.jpg\" alt=\"A close-up look at the Domino's Pizza Tracker, which updates customers on their pizza's status in real time. Photo: Flickr\" width=\"1000\" height=\"562\" class=\"size-full wp-image-89549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A close-up look at the Domino's Pizza Tracker, which updates customers on their pizza's status in real time. Photo: Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Domino's made its online ordering simple, for instance by letting customers save an \"easy order\" that they can get in just a few clicks. And there's the \u003ca href=\"https://order.dominos.com/en/pages/tracker/#/track/order/\">Domino's Tracker\u003c/a> — a progress bar that updates customers on their pizza order in real time. Step one shows an order was placed.\u003c/p>\n\u003cp>NPR intern Nick de la Canal ordered a pizza to test out this process, and discovered the tracker for the first time. \"Now there's a blinking number two that says it's being prepped. Oh, there's an animation with a pizza guy! He's like, moving down the counter. Oh, this is so cool!\" de la Canal says.\u003c/p>\n\u003cp>In a Domino's store, when an online order comes in, an \"Internet alarm\" goes off.\u003c/p>\n\u003cp>\"We'll just look up, see that it's a large hand-tossed, grab our large dough and make the pizza,\" Domino's employee Luke Page explains.\u003c/p>\n\u003cp>The company emphasizes transparency, especially in its metrics. So inside the store, a screen detailing stats like average amount spent per order, rank against other stores in load time, and weekly new customer count are displayed for all employees to see.\u003c/p>\n\u003cp>What the customer gets to see is the tracker, which follows each pizza and updates customers on its progress all the way to the point it leaves the store. But that's last year's innovation. To keep up with more trends, Domino's is now betting on voice-activated personal assistants, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/03/17/290125070/computers-that-know-what-you-need-before-you-ask\">a trend \u003cem>All Tech\u003c/em> explored earlier this year\u003c/a>. Domino's just rolled out its version of Apple's Siri. His name is Dom.\u003c/p>\n\u003cp>\"He's like your personal pizza assistant,\" our second intern-tester, NPR's Charles Pulliam-Moore says.\u003c/p>\n\u003cp>Domino's says ideas like the pizza tracker and Dom came about because the company's biggest single department is IT, its management is staffed with digital futurists and it's looking outside for ideas.\u003c/p>\n\u003cp>\"There's a lot of creative people out there that are outside our four walls. What sort of ideas, and how can we enable potentially more of that behavior?\" Garcia says.\u003c/p>\n\u003cp>One partnership — with Ford — moves Domino's into the world of connected cars. You can now order a pizza from \u003ca href=\"http://www.theverge.com/2014/1/7/5286692/ford-sync-dominos-pizza-app-video\">inside the control panel\u003c/a> of the Ford Sync in-car communications and entertainment system.\u003c/p>\n\u003cp>If you ask Domino's executives, reacting quickly is a cultural orientation. The company has adopted a Silicon Valley-style, fail-fast approach to rolling out new products ever \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/01/12/AR2010011201696.html\" target=\"_blank\">since it famously fessed up in 2009 to its bland, bad pizzas\u003c/a>. Things are looking much better these days, and leaning into new technology gets a lot of credit.\u003c/p>\n\u003cp>\"I'm just really glad we weren't slow to react to what were the emerging trends, both socially as well as with the ordering clients,\" Garcia says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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_89542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/dominostech2-3a499c27ea778fb980a0979ddb4825bd76854f71-e1415294763958.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/dominostech2-3a499c27ea778fb980a0979ddb4825bd76854f71-e1415294763958.jpg\" alt=\"A stats board displayed at the Domino's flagship store in Grand Rapids, Mich. Photo: Emily Fox/Michigan Public Radio \" width=\"1000\" height=\"750\" class=\"size-full wp-image-89542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A stats board displayed at the Domino's flagship store in Grand Rapids, Mich. Photo: Emily Fox/Michigan Public Radio\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/2014/11/20141104_atc_dominos_becomes_a_tech_company_that_happens_to_make_pizza.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/144449221/elise-hu\" target=\"_blank\">Elise Hu\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/11/04/359829824/dominos-becomes-a-tech-company-that-happens-to-make-pizza\" target=\"_blank\">All Tech Considered at NPR\u003c/a> (11/4/14)\u003c/p>\n\u003cp>If we asked you to name a few technology companies, Google or Microsoft might come to mind. But one tech company that isn't so obvious is Michigan-based but globally present Domino's Pizza.\u003c/p>\n\u003cp>In recent years, the company has gotten noticeably good at something that wasn't always its focus — developing technology products to get pizzas to people more easily.\u003c/p>\n\u003cp>\"Innovation, coming up with the ideas is one side of the challenge. But then you actually have to be able to deliver [the technology],\" says Kelly Garcia, Domino's vice president of development, which means he oversees tech products.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He says advancements in online and mobile orders have become key ingredients for the company's recent success. Last quarter Domino's stock hit a record high, and in the past year its same-store sales figures have been climbing, while numbers for rivals Pizza Hut and Papa John's have stayed mostly flat.\u003c/p>\n\u003cp>\"This technology is difficult,\" Garcia says. \"It takes a lot of money, and it's complicated to put together, and so it just becomes a major differentiator for us when we look across the landscape of our competitors in quick-service restaurants.\"\u003c/p>\n\u003cfigure id=\"attachment_89549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/pizza-tracker-e1415294935577.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/pizza-tracker-e1415294935577.jpg\" alt=\"A close-up look at the Domino's Pizza Tracker, which updates customers on their pizza's status in real time. Photo: Flickr\" width=\"1000\" height=\"562\" class=\"size-full wp-image-89549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A close-up look at the Domino's Pizza Tracker, which updates customers on their pizza's status in real time. Photo: Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Domino's made its online ordering simple, for instance by letting customers save an \"easy order\" that they can get in just a few clicks. And there's the \u003ca href=\"https://order.dominos.com/en/pages/tracker/#/track/order/\">Domino's Tracker\u003c/a> — a progress bar that updates customers on their pizza order in real time. Step one shows an order was placed.\u003c/p>\n\u003cp>NPR intern Nick de la Canal ordered a pizza to test out this process, and discovered the tracker for the first time. \"Now there's a blinking number two that says it's being prepped. Oh, there's an animation with a pizza guy! He's like, moving down the counter. Oh, this is so cool!\" de la Canal says.\u003c/p>\n\u003cp>In a Domino's store, when an online order comes in, an \"Internet alarm\" goes off.\u003c/p>\n\u003cp>\"We'll just look up, see that it's a large hand-tossed, grab our large dough and make the pizza,\" Domino's employee Luke Page explains.\u003c/p>\n\u003cp>The company emphasizes transparency, especially in its metrics. So inside the store, a screen detailing stats like average amount spent per order, rank against other stores in load time, and weekly new customer count are displayed for all employees to see.\u003c/p>\n\u003cp>What the customer gets to see is the tracker, which follows each pizza and updates customers on its progress all the way to the point it leaves the store. But that's last year's innovation. To keep up with more trends, Domino's is now betting on voice-activated personal assistants, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2014/03/17/290125070/computers-that-know-what-you-need-before-you-ask\">a trend \u003cem>All Tech\u003c/em> explored earlier this year\u003c/a>. Domino's just rolled out its version of Apple's Siri. His name is Dom.\u003c/p>\n\u003cp>\"He's like your personal pizza assistant,\" our second intern-tester, NPR's Charles Pulliam-Moore says.\u003c/p>\n\u003cp>Domino's says ideas like the pizza tracker and Dom came about because the company's biggest single department is IT, its management is staffed with digital futurists and it's looking outside for ideas.\u003c/p>\n\u003cp>\"There's a lot of creative people out there that are outside our four walls. What sort of ideas, and how can we enable potentially more of that behavior?\" Garcia says.\u003c/p>\n\u003cp>One partnership — with Ford — moves Domino's into the world of connected cars. You can now order a pizza from \u003ca href=\"http://www.theverge.com/2014/1/7/5286692/ford-sync-dominos-pizza-app-video\">inside the control panel\u003c/a> of the Ford Sync in-car communications and entertainment system.\u003c/p>\n\u003cp>If you ask Domino's executives, reacting quickly is a cultural orientation. The company has adopted a Silicon Valley-style, fail-fast approach to rolling out new products ever \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/01/12/AR2010011201696.html\" target=\"_blank\">since it famously fessed up in 2009 to its bland, bad pizzas\u003c/a>. Things are looking much better these days, and leaning into new technology gets a lot of credit.\u003c/p>\n\u003cp>\"I'm just really glad we weren't slow to react to what were the emerging trends, both socially as well as with the ordering clients,\" Garcia says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "Bay Area Bites Guide to 9 Favorite South Bay Ramen Shops",
"title": "Bay Area Bites Guide to 9 Favorite South Bay Ramen Shops",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you read \"\u003ca href=\"http://en.wikipedia.org/wiki/Ramen\" target=\"_blank\">ramen\u003c/a>\" and the image you conjure up is a packaged brick of instant noodles from your dormitory days, this guide is for you. It is not clear whether the Chinese or the Japanese get credit for the creation of ramen. But Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods invented instant noodles in 1958 which made ramen inexpensive and easily accessible. In the \u003ca href=\"http://en.wikipedia.org/wiki/Ramen\" target=\"_blank\">1980s ramen became a Japanese cultural icon\u003c/a> and its popularity spread internationally. The reality is the while the noodle soup is a popular option for those on their lunch hour, the restaurants serving the dish often spend hours preparing noodles and simmering their broth which have a broad range of interpretations and styles. Ramen is continually trending in the Bay Area (some restaurants with cult-like followings) as devoted customers slurp up the springy noodles and rich broth year-round. From a simple sea salt base to the slowly simmered tonkotsu, this guide highlights nine popular destinations for ramen in the South Bay Area.\u003c/p>\n\u003cp>Please feel free to share your favorite South Bay ramen shops that are not included in this guide.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89406,89405,89404,89407\"]\u003c/p>\n\u003cp>A visit to this Bay Area pinnacle of ramen goodness often comes with a wait list that can be anywhere from one half to two hours long, as you and throngs of people wait to get inside the small strip mall restaurant. There isn’t even a guarantee you will get in — at Orenchi once the kitchen runs out, service is up. If you finally get a seat, you will be rewarded with a bowl of chewy noodles in a delicious broth made from organic chicken and Canadian black pork, that simmered for more than 18 hours. Orenchi just expanded its reach to open \u003ca href=\"http://www.orenchi-beyond.com/\" target=\"_blank\">Orenchi Beyond\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.orenchi-ramen.com/\" target=\"_blank\">\u003cstrong>Orenchi Ramen\u003c/strong>\u003c/a>\u003cbr>\n3540 Homestead Rd, Santa Clara [\u003ca href=\"http://goo.gl/ckqncK\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 246-2955\u003cbr>\nHours: Tue-Thu 11:30am-1:30pm 6-9pm; Fri-Sat 11:30am-1:30pm 6-9:30pm; Sun 11:30am-1:30pm 5-8:30pm\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89425,89424,89423\"]\u003c/p>\n\u003cp>Located across Homestead road from Orenchi, Misoya may seem to be overshadowed by its neighbor but a menu of miso ramen from various Japanese regions keeps this noodle house a popular location in the South Bay, just one of several Misoya locations that operate around the world. Misoya serves three varieties of soy-based ramen: Kome Miso (full-bodied miso flavor of traditional Japanese miso), Shiro Miso (a variation popular in Kyoto) and Mame Miso (a deep, bitter miso flavor).\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/misoya-santa-clara-2\" target=\"_blank\">\u003cstrong>Misoya Ramen\u003c/strong>\u003c/a>\u003cbr>\n3541 Homestead Rd, Santa Clara [\u003ca href=\"http://goo.gl/muJb61\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 615-7888\u003cbr>\nHours: Mon-Thu 11:30am-3pm 5-9pm; Fri 11:30am-3pm 5-10:30pm; Sat 11:30am-10:30pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RamenMisoyaSiliconValley\" target=\"_blank\">Ramen Misoya Silicon Valley\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89431,89432,89430\"]\u003c/p>\n\u003cp>A relative newcomer in the South Bay ramen scene, Shalala has become a popular Mountain View spot for ramen and izakaya. Each bowl of ramen starts out as a traditional tonkotsu pork broth and can be dressed up to the customers choosing. The main attraction is the restaurant’s spicy miso ramen which adds a slightly sweet, spicy and nutty flavor to the already rich and flavorful tonkotsu base.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ramenshalala.com/\" target=\"_blank\">\u003cstrong>Shalala\u003c/strong>\u003c/a>\u003cbr>\n698 W Dana St, Mountain View [\u003ca href=\"http://goo.gl/Yeo0Va\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 965-8001\u003cbr>\nHours: Mon-Thu 11:30am-2pm 5:30-9:30pm; Fri 11:30am-2pm 5:30-11:30pm; Sat 11:30am-2:30pm 5:30-11:30pm; Sun 11:30am-2:30pm 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100000994378957\" target=\"_blank\">Ramen Shalala\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89442,89439,89440,89441\"]\u003c/p>\n\u003cp>This international ramen franchise has an ever-popular South Bay location inside the food court at Mitsuwa Marketplace. The ramen combinations here run the gamut and can make your head spin slightly. Choose from soy, pork bone, miso or soybean broth bases which then can be altered with different toppings, extra noodles or made spicy. The most popular ramen is the #7 special pork toroniku. Be aware that it is cash only and the line to order can be a lengthy ordeal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/santouka-san-jose-2\" target=\"_blank\">\u003cstrong>Santouka\u003c/strong>\u003c/a>\u003cbr>\n675 Saratoga Ave, San Jose [\u003ca href=\"http://goo.gl/LgIqlg\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 446-1101\u003cbr>\nHours: Mon-Sun 11am-7:30pm\u003cbr>\nPrice Range: $$ (entrees $11-$17) Cash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89448,89447,89446\"]\u003c/p>\n\u003cp>Tucked away in a strip mall speckled with other Asian restaurants and grocers, guests converge outside Kotetsu Ramen as they wait to get inside during lunch and dinner service. On the menu you will find the popular ramen offerings available as kuro (soy sauce) or shoyu (sea salt) based, as well as Japanese small plates and draft beer. The broth here is rich, comforting and very filling.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kotetsu-santa-clara\" target=\"_blank\">\u003cstrong>Kotetsu Ramen\u003c/strong>\u003c/a>\u003cbr>\n2089 El Camino Real, Santa Clara [\u003ca href=\"http://goo.gl/QiCBbW\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 557-0822\u003cbr>\nHours: Mon-Sat 11:30am-1:30pm 6-9:30pm; Sun 11:30am-2pm 6-9pm\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89454,89453,89455\"]\u003c/p>\n\u003cp>A stones throw from Santa Clara University, Ramen Taka prepares a hakata style ramen which uses a thinner noodle compared to the traditional wavy, Chinese wheat noodles. The standard Taka Ramen is made from a buttery traditional pork bone broth but a miso and shio base are also available. Also on the menu is a take on the recent trend, a ramen burger using fried wavy noodles in place of a bun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-taka-santa-clara\" target=\"_blank\">\u003cstrong>Ramen Taka\u003c/strong>\u003c/a>\u003cbr>\n2219 The Alameda, Santa Clara [\u003ca href=\"http://goo.gl/TL5SmE\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 474-0106\u003cbr>\nHours: Mon 11:30am-2pm 5:30-9pm; Wed-Sat 11:30am-2pm 5:30-9pm; Sun 11:30am-2:30pm 5:30-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ramen.taka.jp\" target=\"_blank\">Ramen Taka\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89465,89463,89464\"]\u003c/p>\n\u003cp>This popular Mountain View location prides itself on hand-pulled noodles prepared daily and their distinctive kuro garlic broth. In addition to a traditional, milky tonkotsu pork broth Maru Ichi prepares a special kuro broth which comes out with a black, oily sheen from slow-roasted garlic oil. The result is a indescribable savory blend of goodness that lends well to the the chewy, fresh noodles.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/maru-ichi-mountain-view\" target=\"_blank\">\u003cstrong>Maru Ichi\u003c/strong>\u003c/a>\u003cbr>\n368 Castro St, Mountain View [\u003ca href=\"http://goo.gl/zOTsl5\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 564-9931\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 5-9:30pm; Sat 11:30am-10pm; Sun 11:30am-9pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89468,89469,89467\"]\u003c/p>\n\u003cp>Ramen House Ryowa remains a crowd favorite in Mountain View for enjoying comforting bowls of butter corn or the velvety tonkotsu ramen. Seating is only available at one of the two horseshoe shaped booths which face televisions that continually play reruns of amusing Japanese game shows. Perhaps scoffed at by some ramen purists, jars of kimchi sit at the ready for your ramen or simply for snacking on as you wait.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-house-ryowa-mountain-view\" target=\"_blank\">\u003cstrong>Ramen House Ryowa\u003c/strong>\u003c/a>\u003cbr>\n859 Villa St, Mountain View [\u003ca href=\"http://goo.gl/bYHTkd\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 965-8829\u003cbr>\nHours: Mon-Thu 11am-10pm; Fri-Sat 11am-10:30pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ramen-House-Ryowa/117268971624326\" target=\"_blank\">Ramen House Ryowa\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89473,89471,89472\"]\u003c/p>\n\u003cp>This small ramen counter is just around the corner from the larger Santouka ramen and while there is a wait at Kahoo as well, it is much shorter. Kahoo offers the many \u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\">variations\u003c/a> of ramen such as shoyu, shio and miso, as well as Japanese small plates and rice dishes. The popular kokumaru shoyo ramen gets an extra flavor boost with sprinklings of crispy pork back fat.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\" target=\"_blank\">\u003cstrong>Kahoo Ramen\u003c/strong>\u003c/a>\u003cbr>\n4330 Moorpark Ave, San Jose [\u003ca href=\"http://goo.gl/CwFA35\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 255-8244\u003cbr>\nHours: Mon-Thu 11:30am-2pm 5:30-9:30pm; Fri 11:30am-2pm 5:30-10pm; Sat 11:30am-10pm; Sun 11:30am-9:30pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"excerpt": "Ramen is continually trending in the Bay Area (some restaurants with cult-like followings) as devoted customers slurp up the springy noodles and rich broth year-round. From a simple sea salt base to the slowly simmered tonkotsu, this guide highlights nine popular destinations for ramen in the South Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you read \"\u003ca href=\"http://en.wikipedia.org/wiki/Ramen\" target=\"_blank\">ramen\u003c/a>\" and the image you conjure up is a packaged brick of instant noodles from your dormitory days, this guide is for you. It is not clear whether the Chinese or the Japanese get credit for the creation of ramen. But Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods invented instant noodles in 1958 which made ramen inexpensive and easily accessible. In the \u003ca href=\"http://en.wikipedia.org/wiki/Ramen\" target=\"_blank\">1980s ramen became a Japanese cultural icon\u003c/a> and its popularity spread internationally. The reality is the while the noodle soup is a popular option for those on their lunch hour, the restaurants serving the dish often spend hours preparing noodles and simmering their broth which have a broad range of interpretations and styles. Ramen is continually trending in the Bay Area (some restaurants with cult-like followings) as devoted customers slurp up the springy noodles and rich broth year-round. From a simple sea salt base to the slowly simmered tonkotsu, this guide highlights nine popular destinations for ramen in the South Bay Area.\u003c/p>\n\u003cp>Please feel free to share your favorite South Bay ramen shops that are not included in this guide.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A visit to this Bay Area pinnacle of ramen goodness often comes with a wait list that can be anywhere from one half to two hours long, as you and throngs of people wait to get inside the small strip mall restaurant. There isn’t even a guarantee you will get in — at Orenchi once the kitchen runs out, service is up. If you finally get a seat, you will be rewarded with a bowl of chewy noodles in a delicious broth made from organic chicken and Canadian black pork, that simmered for more than 18 hours. Orenchi just expanded its reach to open \u003ca href=\"http://www.orenchi-beyond.com/\" target=\"_blank\">Orenchi Beyond\u003c/a> in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.orenchi-ramen.com/\" target=\"_blank\">\u003cstrong>Orenchi Ramen\u003c/strong>\u003c/a>\u003cbr>\n3540 Homestead Rd, Santa Clara [\u003ca href=\"http://goo.gl/ckqncK\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 246-2955\u003cbr>\nHours: Tue-Thu 11:30am-1:30pm 6-9pm; Fri-Sat 11:30am-1:30pm 6-9:30pm; Sun 11:30am-1:30pm 5-8:30pm\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located across Homestead road from Orenchi, Misoya may seem to be overshadowed by its neighbor but a menu of miso ramen from various Japanese regions keeps this noodle house a popular location in the South Bay, just one of several Misoya locations that operate around the world. Misoya serves three varieties of soy-based ramen: Kome Miso (full-bodied miso flavor of traditional Japanese miso), Shiro Miso (a variation popular in Kyoto) and Mame Miso (a deep, bitter miso flavor).\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/misoya-santa-clara-2\" target=\"_blank\">\u003cstrong>Misoya Ramen\u003c/strong>\u003c/a>\u003cbr>\n3541 Homestead Rd, Santa Clara [\u003ca href=\"http://goo.gl/muJb61\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 615-7888\u003cbr>\nHours: Mon-Thu 11:30am-3pm 5-9pm; Fri 11:30am-3pm 5-10:30pm; Sat 11:30am-10:30pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RamenMisoyaSiliconValley\" target=\"_blank\">Ramen Misoya Silicon Valley\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A relative newcomer in the South Bay ramen scene, Shalala has become a popular Mountain View spot for ramen and izakaya. Each bowl of ramen starts out as a traditional tonkotsu pork broth and can be dressed up to the customers choosing. The main attraction is the restaurant’s spicy miso ramen which adds a slightly sweet, spicy and nutty flavor to the already rich and flavorful tonkotsu base.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ramenshalala.com/\" target=\"_blank\">\u003cstrong>Shalala\u003c/strong>\u003c/a>\u003cbr>\n698 W Dana St, Mountain View [\u003ca href=\"http://goo.gl/Yeo0Va\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 965-8001\u003cbr>\nHours: Mon-Thu 11:30am-2pm 5:30-9:30pm; Fri 11:30am-2pm 5:30-11:30pm; Sat 11:30am-2:30pm 5:30-11:30pm; Sun 11:30am-2:30pm 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/profile.php?id=100000994378957\" target=\"_blank\">Ramen Shalala\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This international ramen franchise has an ever-popular South Bay location inside the food court at Mitsuwa Marketplace. The ramen combinations here run the gamut and can make your head spin slightly. Choose from soy, pork bone, miso or soybean broth bases which then can be altered with different toppings, extra noodles or made spicy. The most popular ramen is the #7 special pork toroniku. Be aware that it is cash only and the line to order can be a lengthy ordeal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/santouka-san-jose-2\" target=\"_blank\">\u003cstrong>Santouka\u003c/strong>\u003c/a>\u003cbr>\n675 Saratoga Ave, San Jose [\u003ca href=\"http://goo.gl/LgIqlg\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 446-1101\u003cbr>\nHours: Mon-Sun 11am-7:30pm\u003cbr>\nPrice Range: $$ (entrees $11-$17) Cash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away in a strip mall speckled with other Asian restaurants and grocers, guests converge outside Kotetsu Ramen as they wait to get inside during lunch and dinner service. On the menu you will find the popular ramen offerings available as kuro (soy sauce) or shoyu (sea salt) based, as well as Japanese small plates and draft beer. The broth here is rich, comforting and very filling.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kotetsu-santa-clara\" target=\"_blank\">\u003cstrong>Kotetsu Ramen\u003c/strong>\u003c/a>\u003cbr>\n2089 El Camino Real, Santa Clara [\u003ca href=\"http://goo.gl/QiCBbW\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 557-0822\u003cbr>\nHours: Mon-Sat 11:30am-1:30pm 6-9:30pm; Sun 11:30am-2pm 6-9pm\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A stones throw from Santa Clara University, Ramen Taka prepares a hakata style ramen which uses a thinner noodle compared to the traditional wavy, Chinese wheat noodles. The standard Taka Ramen is made from a buttery traditional pork bone broth but a miso and shio base are also available. Also on the menu is a take on the recent trend, a ramen burger using fried wavy noodles in place of a bun.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-taka-santa-clara\" target=\"_blank\">\u003cstrong>Ramen Taka\u003c/strong>\u003c/a>\u003cbr>\n2219 The Alameda, Santa Clara [\u003ca href=\"http://goo.gl/TL5SmE\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (408) 474-0106\u003cbr>\nHours: Mon 11:30am-2pm 5:30-9pm; Wed-Sat 11:30am-2pm 5:30-9pm; Sun 11:30am-2:30pm 5:30-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ramen.taka.jp\" target=\"_blank\">Ramen Taka\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This popular Mountain View location prides itself on hand-pulled noodles prepared daily and their distinctive kuro garlic broth. In addition to a traditional, milky tonkotsu pork broth Maru Ichi prepares a special kuro broth which comes out with a black, oily sheen from slow-roasted garlic oil. The result is a indescribable savory blend of goodness that lends well to the the chewy, fresh noodles.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/maru-ichi-mountain-view\" target=\"_blank\">\u003cstrong>Maru Ichi\u003c/strong>\u003c/a>\u003cbr>\n368 Castro St, Mountain View [\u003ca href=\"http://goo.gl/zOTsl5\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 564-9931\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 5-9:30pm; Sat 11:30am-10pm; Sun 11:30am-9pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ramen House Ryowa remains a crowd favorite in Mountain View for enjoying comforting bowls of butter corn or the velvety tonkotsu ramen. Seating is only available at one of the two horseshoe shaped booths which face televisions that continually play reruns of amusing Japanese game shows. Perhaps scoffed at by some ramen purists, jars of kimchi sit at the ready for your ramen or simply for snacking on as you wait.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-house-ryowa-mountain-view\" target=\"_blank\">\u003cstrong>Ramen House Ryowa\u003c/strong>\u003c/a>\u003cbr>\n859 Villa St, Mountain View [\u003ca href=\"http://goo.gl/bYHTkd\" target=\"_blank\">\u003cstrong>map\u003c/strong>\u003c/a>]\u003cbr>\nPh: (650) 965-8829\u003cbr>\nHours: Mon-Thu 11am-10pm; Fri-Sat 11am-10:30pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Ramen-House-Ryowa/117268971624326\" target=\"_blank\">Ramen House Ryowa\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This small ramen counter is just around the corner from the larger Santouka ramen and while there is a wait at Kahoo as well, it is much shorter. Kahoo offers the many \u003ca href=\"http://www.yelp.com/biz/kahoo-ramen-san-jose\">variations\u003c/a> of ramen such as shoyu, shio and miso, as well as Japanese small plates and rice dishes. The popular kokumaru shoyo ramen gets an extra flavor boost with sprinklings of crispy pork back fat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Apps Aim To Guide You On 'Sustainable Food' (Whatever That Means)",
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"content": "\u003cfigure id=\"attachment_89367\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/food_wide-8d844d1b7ff78eb3e68f88afbfc6065d0f06e781-e1414706933570.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/food_wide-8d844d1b7ff78eb3e68f88afbfc6065d0f06e781-e1414706933570.jpg\" alt=\"Confused about all the different sustainability ratings out there? The simplest option may be to shop at your local farmer's market. iStockphoto\" width=\"1000\" height=\"563\" class=\"size-full wp-image-89367\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Confused about all the different sustainability ratings out there? The simplest option may be to shop at your local farmer's market. iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Alison Bruzek, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/30/354137536/apps-aim-to-guide-you-on-sustainable-food-whatever-that-means\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/30/14)\u003c/p>\n\u003cp>If you're reading The Salt, it probably comes as no surprise to you that consumers increasingly want to make food choices based on not just their health, but their ethics. A growing number of groups are coming up with technological solutions to help them.\u003c/p>\n\u003cp>This week, the Environmental Working Group rolled out a food ratings \u003ca href=\"http://www.ewg.org/foodscores\">database\u003c/a> and \u003ca href=\"https://itunes.apple.com/us/app/ewg-food-scores/id930172079?ls=1&mt=8\">app\u003c/a>, which, while focused on nutrition, also rate products on issues like organic certification, animal welfare standards and environmental contaminants. Others in this space include \u003ca href=\"http://howgood.com/p/ratings/\">HowGood\u003c/a>, an app that rates food products on 60 indicators of sustainability, and \u003ca href=\"http://www.goodguide.com/about/ratings\">Good Guide\u003c/a>, a tool that rates food and other products on safety, health and ethics.\u003c/p>\n\u003cp>These all work a little differently. Some use ratings based on numerical scales; others use labels like \"good\" versus \"great.\" But they all must sort through reams of data to get to those ratings.\u003c/p>\n\u003cp>And this is where the biggest challenge lies — not in the technical realm, but in the semantics: How do you define sustainability? Which data do you choose? Sustainability is encompassed by so many data points that it's become a big data project.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The difficulty is you can never define it,\" says \u003ca href=\"http://csanr.wsu.edu/people/chuck-benbrook/\">Chuck Benbrook\u003c/a>, leader of the Center for Sustaining Agriculture and Natural Resources at Washington State University. That's because our understanding changes as we learn more about the issues that affect food production. Sustainability, he says, is \"a journey, not a destination.\"\u003c/p>\n\u003cp>The word \"sustainability\" also means different things to different companies, depending in part on what customer think is most important. Each of these rating systems includes a mix of natural resource conservation, the health of the farm ecology, labor, public health, nutrition and safety. But not every ratings system includes everything from each of these dimensions.\u003c/p>\n\u003cp>For example, take HowGood, an app that rates more than 100,000 food products based on what the food is and its brand's sustainability. HowGood grabs information from groups including Fair Trade USA, the U.S. Department of Agriculture and the Food and Drug Administration, monitoring business practices, legal cases and the food system where the products come from. The 60 indicators HowGood looks at include a company's behavior, the origins of ingredients, and the manufacturing process. HowGood's team of data analysts then crunches the data in an algorithm so people can fire up the app to find out if the milk they want to buy is Good, Very Good, or Great.\u003c/p>\n\u003cp>\"We are essentially a big data aggregator,\" says \u003ca href=\"https://www.linkedin.com/in/agillett\">Alexander Gillett\u003c/a>, CEO of HowGood. \"What we're doing is we're gathering all the available information that's out there.\"\u003c/p>\n\u003cp>Meanwhile, the new Environmental Working Group database rates foods on a scale of 1 to 10, with 1 being the best product, based on nutrition, ingredients and how processed a food item is. Good Guide also scores products on a scale of 1 to 10 — but with 10 being the best. Good Guide looks at the product's ingredients, its environmental impact and the company's attention to labor rights and helping its community.\u003c/p>\n\u003cp>Of course, grocers are getting into the sustainability ratings game, too. Earlier this month, Whole Foods Market began implementing a new sustainability ratings \u003ca href=\"http://www.wholefoodsmarket.com/responsibly-grown\">program\u003c/a> for its fruits, vegetables and flowers. The program, which affixes \"Responsibly Grown\" labels to products that pass muster, evaluates factors such as how well the farmers are treated, whether pesticides are used, how land and water are conserved and whether waste is properly disposed of.\u003c/p>\n\u003cp>Another potential pitfall: The standards used to assess the sustainability of a big company that produces a given food product, like Coca-Cola or Kraft, can sometimes be too simple, says \u003ca href=\"http://www.coa.edu/faculty_7.htm\">Molly Anderson\u003c/a>, professor of food and sustainable agriculture systems at the College of the Atlantic. Ratings systems may merely look at whether these companies have a vice president of sustainability or a mechanism for laborers to raise a grievance, she says, but those criteria don't say much about how the company actually acts.\u003c/p>\n\u003cp>Oh, and there's one other major hurdle that sustainability ratings apps face: getting consumers to care. Fair Trade USA says according to a study it conducted in 2013, only 16 percent of U.S. households claimed they purchased fair trade products in the past three months.\u003c/p>\n\u003cp>\"I don't think most of these [sustainability] apps are commercially viable,\" says \u003ca href=\"https://www.linkedin.com/pub/bill-pease/0/828/381\">Bill Pease\u003c/a>, chief scientist at GoodGuide. \"We give ours away for free. We do it essentially as a public service.\"\u003c/p>\n\u003cp>But the fact that there's so many apps and standards out there, he says, may leave consumers feeling overwhelmed, and more likely to just give up.\u003c/p>\n\u003cp>There are groups working to make it simpler by creating a universal sustainability standard – one as easy to understand as seeing a USDA-certified organic sticker on an apple.\u003c/p>\n\u003cp>\"One possibility is the government will recognize that [it needs] to be setting those standards,\" says Anderson. \"The other possibility is that the industry will consolidate around standards that they feel work for them and basically impose them on producers.\"\u003c/p>\n\u003cp>On that front, there are panels of experts working on creating across-the-board sustainability standards for companies to follow, like Leonardo Academy's \u003ca href=\"http://www.leonardoacademy.org/images/stories/leo-4000_draft-for-public-comment.pdf\">National Sustainable Agriculture Standard\u003c/a>, published last November. But even if you can get academics and industry to agree on a definition of sustainability, the process is pricey: Anderson guesses it will take a million dollars just to develop and publicize it.\u003c/p>\n\u003cp>In the meantime, what's a consumer to do? For now, the simplest answer may be the best, says Anderson: You don't need an app or a rating if you buy local. \"Know your farmer, know your producer.\"\u003c/p>\n\u003cp>\u003cem>Alison Bruzek is an intern for NPR's science desk.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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_89367\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/food_wide-8d844d1b7ff78eb3e68f88afbfc6065d0f06e781-e1414706933570.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/food_wide-8d844d1b7ff78eb3e68f88afbfc6065d0f06e781-e1414706933570.jpg\" alt=\"Confused about all the different sustainability ratings out there? The simplest option may be to shop at your local farmer's market. iStockphoto\" width=\"1000\" height=\"563\" class=\"size-full wp-image-89367\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Confused about all the different sustainability ratings out there? The simplest option may be to shop at your local farmer's market. iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Alison Bruzek, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/30/354137536/apps-aim-to-guide-you-on-sustainable-food-whatever-that-means\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/30/14)\u003c/p>\n\u003cp>If you're reading The Salt, it probably comes as no surprise to you that consumers increasingly want to make food choices based on not just their health, but their ethics. A growing number of groups are coming up with technological solutions to help them.\u003c/p>\n\u003cp>This week, the Environmental Working Group rolled out a food ratings \u003ca href=\"http://www.ewg.org/foodscores\">database\u003c/a> and \u003ca href=\"https://itunes.apple.com/us/app/ewg-food-scores/id930172079?ls=1&mt=8\">app\u003c/a>, which, while focused on nutrition, also rate products on issues like organic certification, animal welfare standards and environmental contaminants. Others in this space include \u003ca href=\"http://howgood.com/p/ratings/\">HowGood\u003c/a>, an app that rates food products on 60 indicators of sustainability, and \u003ca href=\"http://www.goodguide.com/about/ratings\">Good Guide\u003c/a>, a tool that rates food and other products on safety, health and ethics.\u003c/p>\n\u003cp>These all work a little differently. Some use ratings based on numerical scales; others use labels like \"good\" versus \"great.\" But they all must sort through reams of data to get to those ratings.\u003c/p>\n\u003cp>And this is where the biggest challenge lies — not in the technical realm, but in the semantics: How do you define sustainability? Which data do you choose? Sustainability is encompassed by so many data points that it's become a big data project.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The difficulty is you can never define it,\" says \u003ca href=\"http://csanr.wsu.edu/people/chuck-benbrook/\">Chuck Benbrook\u003c/a>, leader of the Center for Sustaining Agriculture and Natural Resources at Washington State University. That's because our understanding changes as we learn more about the issues that affect food production. Sustainability, he says, is \"a journey, not a destination.\"\u003c/p>\n\u003cp>The word \"sustainability\" also means different things to different companies, depending in part on what customer think is most important. Each of these rating systems includes a mix of natural resource conservation, the health of the farm ecology, labor, public health, nutrition and safety. But not every ratings system includes everything from each of these dimensions.\u003c/p>\n\u003cp>For example, take HowGood, an app that rates more than 100,000 food products based on what the food is and its brand's sustainability. HowGood grabs information from groups including Fair Trade USA, the U.S. Department of Agriculture and the Food and Drug Administration, monitoring business practices, legal cases and the food system where the products come from. The 60 indicators HowGood looks at include a company's behavior, the origins of ingredients, and the manufacturing process. HowGood's team of data analysts then crunches the data in an algorithm so people can fire up the app to find out if the milk they want to buy is Good, Very Good, or Great.\u003c/p>\n\u003cp>\"We are essentially a big data aggregator,\" says \u003ca href=\"https://www.linkedin.com/in/agillett\">Alexander Gillett\u003c/a>, CEO of HowGood. \"What we're doing is we're gathering all the available information that's out there.\"\u003c/p>\n\u003cp>Meanwhile, the new Environmental Working Group database rates foods on a scale of 1 to 10, with 1 being the best product, based on nutrition, ingredients and how processed a food item is. Good Guide also scores products on a scale of 1 to 10 — but with 10 being the best. Good Guide looks at the product's ingredients, its environmental impact and the company's attention to labor rights and helping its community.\u003c/p>\n\u003cp>Of course, grocers are getting into the sustainability ratings game, too. Earlier this month, Whole Foods Market began implementing a new sustainability ratings \u003ca href=\"http://www.wholefoodsmarket.com/responsibly-grown\">program\u003c/a> for its fruits, vegetables and flowers. The program, which affixes \"Responsibly Grown\" labels to products that pass muster, evaluates factors such as how well the farmers are treated, whether pesticides are used, how land and water are conserved and whether waste is properly disposed of.\u003c/p>\n\u003cp>Another potential pitfall: The standards used to assess the sustainability of a big company that produces a given food product, like Coca-Cola or Kraft, can sometimes be too simple, says \u003ca href=\"http://www.coa.edu/faculty_7.htm\">Molly Anderson\u003c/a>, professor of food and sustainable agriculture systems at the College of the Atlantic. Ratings systems may merely look at whether these companies have a vice president of sustainability or a mechanism for laborers to raise a grievance, she says, but those criteria don't say much about how the company actually acts.\u003c/p>\n\u003cp>Oh, and there's one other major hurdle that sustainability ratings apps face: getting consumers to care. Fair Trade USA says according to a study it conducted in 2013, only 16 percent of U.S. households claimed they purchased fair trade products in the past three months.\u003c/p>\n\u003cp>\"I don't think most of these [sustainability] apps are commercially viable,\" says \u003ca href=\"https://www.linkedin.com/pub/bill-pease/0/828/381\">Bill Pease\u003c/a>, chief scientist at GoodGuide. \"We give ours away for free. We do it essentially as a public service.\"\u003c/p>\n\u003cp>But the fact that there's so many apps and standards out there, he says, may leave consumers feeling overwhelmed, and more likely to just give up.\u003c/p>\n\u003cp>There are groups working to make it simpler by creating a universal sustainability standard – one as easy to understand as seeing a USDA-certified organic sticker on an apple.\u003c/p>\n\u003cp>\"One possibility is the government will recognize that [it needs] to be setting those standards,\" says Anderson. \"The other possibility is that the industry will consolidate around standards that they feel work for them and basically impose them on producers.\"\u003c/p>\n\u003cp>On that front, there are panels of experts working on creating across-the-board sustainability standards for companies to follow, like Leonardo Academy's \u003ca href=\"http://www.leonardoacademy.org/images/stories/leo-4000_draft-for-public-comment.pdf\">National Sustainable Agriculture Standard\u003c/a>, published last November. But even if you can get academics and industry to agree on a definition of sustainability, the process is pricey: Anderson guesses it will take a million dollars just to develop and publicize it.\u003c/p>\n\u003cp>In the meantime, what's a consumer to do? For now, the simplest answer may be the best, says Anderson: You don't need an app or a rating if you buy local. \"Know your farmer, know your producer.\"\u003c/p>\n\u003cp>\u003cem>Alison Bruzek is an intern for NPR's science desk.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "Fireside Google Chat with Chef Jacques Pépin",
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"content": "\u003cfigure id=\"attachment_89148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jacques-wine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jacques-wine1000.jpg\" alt=\"Jacques Pépin taping on the set of Heart & Soul at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin taping on the set of Heart & Soul at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Hear the kitchen secrets and behind-the-camera stories from the man Julia Child called “the best chef in America” – Jacques Pépin. Tablehopper’s \u003ca href=\"http://www.tablehopper.com/who/\" target=\"_blank\">Marcia Gagliardi\u003c/a> interviews the renowned chef and host of TV’s most popular cooking shows at Google on \u003cstrong>Friday, October 24 at 11am PST\u003c/strong> while he is in town shooting his new series \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/10/jacques-pepin-heart-soul-jacques-final-cooking-series-begins-production-at-kqed/\" target=\"_blank\">Jacques Pépin: Heart & Soul\u003c/a> with KQED.\u003c/p>\n\u003cp>Below you can use Google Moderator to submit questions for the upcoming chat. Just click on the \u003cstrong>\"Submit a question\" button\u003c/strong> to type in your question for Jacques. You will need to login to Google to submit your question. You can \u003cstrong>\"View Questions\"\u003c/strong> submitted by other participants and vote up your favorite questions.\u003c/p>\n\u003cp>You will also be able to view the chat live in the video below on Friday, October 24 at 11am PST and it will be archived here as well. \u003c/p>\n\u003cp>\u003cscript src=\"https://www.google.com/moderator/static/moderator-embed-api.js\" type=\"text/javascript\">\u003c/script>\u003c/p>\n\u003cdiv id=\"moderator-embed-target\">\u003c/div>\n\u003cp>\u003cscript type=\"text/javascript\"> \nvar mod = new MODERATOR(\"https://www.google.com/moderator/#16/e=214996\"); \nmod.hl = \"en\"; \nmod.width = 900; \nmod.height = 450; \nmod.embed(\"moderator-embed-target\"); \n\u003c/script>\u003cbr>\n\u003cstrong>Fireside Google Chat with Chef Jacques Pépin - Interviewed by Tablehopper's Marcia Gagliardi\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=Vjs7yinr1dI]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Tablehopper’s Marcia Gagliardi will be interviewing chef Jacques Pépin at Google on Friday, October 24 at 11am PST in a live chat. Have a question for Jacques? Submit your question now and watch him respond to audience questions during the chat on Friday. Chat will be archived on this post.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89148\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jacques-wine1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jacques-wine1000.jpg\" alt=\"Jacques Pépin taping on the set of Heart & Soul at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-89148\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin taping on the set of Heart & Soul at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Hear the kitchen secrets and behind-the-camera stories from the man Julia Child called “the best chef in America” – Jacques Pépin. Tablehopper’s \u003ca href=\"http://www.tablehopper.com/who/\" target=\"_blank\">Marcia Gagliardi\u003c/a> interviews the renowned chef and host of TV’s most popular cooking shows at Google on \u003cstrong>Friday, October 24 at 11am PST\u003c/strong> while he is in town shooting his new series \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/10/jacques-pepin-heart-soul-jacques-final-cooking-series-begins-production-at-kqed/\" target=\"_blank\">Jacques Pépin: Heart & Soul\u003c/a> with KQED.\u003c/p>\n\u003cp>Below you can use Google Moderator to submit questions for the upcoming chat. Just click on the \u003cstrong>\"Submit a question\" button\u003c/strong> to type in your question for Jacques. You will need to login to Google to submit your question. You can \u003cstrong>\"View Questions\"\u003c/strong> submitted by other participants and vote up your favorite questions.\u003c/p>\n\u003cp>You will also be able to view the chat live in the video below on Friday, October 24 at 11am PST and it will be archived here as well. \u003c/p>\n\u003cp>\u003cscript src=\"https://www.google.com/moderator/static/moderator-embed-api.js\" type=\"text/javascript\">\u003c/script>\u003c/p>\n\u003cdiv id=\"moderator-embed-target\">\u003c/div>\n\u003cp>\u003cscript type=\"text/javascript\"> \nvar mod = new MODERATOR(\"https://www.google.com/moderator/#16/e=214996\"); \nmod.hl = \"en\"; \nmod.width = 900; \nmod.height = 450; \nmod.embed(\"moderator-embed-target\"); \n\u003c/script>\u003cbr>\n\u003cstrong>Fireside Google Chat with Chef Jacques Pépin - Interviewed by Tablehopper's Marcia Gagliardi\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Vjs7yinr1dI'\n title='//www.youtube.com/embed/Vjs7yinr1dI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "What's Really In A Big Mac? McDonald's Says It's Ready To Tell All",
"title": "What's Really In A Big Mac? McDonald's Says It's Ready To Tell All",
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"content": "\u003cfigure id=\"attachment_88861\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mcdonalds-burger-4d92bc88f77d8605c93677461b06bce934fc91ba-e1413481350784.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mcdonalds-burger-4d92bc88f77d8605c93677461b06bce934fc91ba-e1413481350784.jpg\" alt=\"McDonald's still won't reveal the recipe for its secret sauce, but it will show you how that Big Mac patty gets made. Photo: Keith Srakocic/AP\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88861\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McDonald's still won't reveal the recipe for its secret sauce, but it will show you how that Big Mac patty gets made. Photo: Keith Srakocic/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/14/356115015/what-s-really-in-that-big-mac-mcdonald-s-is-ready-to-tell-almost-all\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/14/14)\u003c/p>\n\u003cp>Did you hear the one about the McDonald's hamburger that \u003ca href=\"http://oldesthamburger.blogspot.com/2013/02/new-pictures-of-oldest-hamburger.html\">still hadn't decomposed\u003c/a> after 14 years?\u003c/p>\n\u003cp>And \"pink slime\" — how much goes into McDonald's beef?\u003c/p>\n\u003cp>Over the years, fast-food behemoth McDonald's has faced some pretty disturbing questions about the ingredients that go into its meals. And lately, its North American sales have been slumping. That may have something to do with the growing ranks of consumers asking pesky questions about what Big Food is feeding them.\u003c/p>\n\u003cp>So perhaps it's not so surprising that this week, McDonald's USA decided to tell the public, all right, we're throwing open the doors. On Monday, the company launched \"\u003ca href=\"http://www.mcdonalds.com/content/us/en/your_questions/our_food.html\">Your Questions, Our Food\u003c/a>,\" a new advertising blitz aimed at dispelling the rumors and convincing consumers it has nothing to hide.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This new tell-all, social media-based approach\u003cstrong> — \u003c/strong>\"in many ways, it's the way the world is going,\" Ben Stringfellow, vice president of communications for McDonald's USA, \u003ca href=\"http://bigstory.ap.org/article/a8951f4b99d749ebba8986cd192b450e/mcdonalds-invites-questions-about-its-food\">told the Associated Press\u003c/a>.\u003c/p>\n\u003cp>As part of that effort, the company is inviting questions via Facebook and Twitter. And it has enlisted the help of Grant Imahara, former co-host of the Discovery Channel's \u003cem>Mythbusters,\u003c/em> to help address some of the most persistent concerns. In a video posted on the company's website, Imahara tours a factory in Fresno, Calif., run by Cargill, which supplies the beef used in McD's burgers.\u003c/p>\n\u003cp>During the tour, we learn that no, there are no eyeballs or lips in the meat and no, there's no ammonia or lean, finely textured beef (the so-called pink slime), either.\u003c/p>\n\u003cp>\"Beef in and beef out — nothing else is added,\" one Cargill worker tells Imahara.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=wXgSnUmhdws]\u003c/p>\n\u003cp>What the video fails to mention is that yes, McDonald's burgers at one point did contain lean, finely textured beef, though the company phased it out in 2011. The company does acknowledge this in a \u003ca href=\"http://www.mcdonalds.com/us/en/your_questions/our_food/burgers-and-sandwiches.html\">longer Q&A\u003c/a> on its website, which addresses other unsavory issues, like the fact that most of its beef comes from cattle treated with hormones.\u003c/p>\n\u003cp>The new campaign follows similar efforts to pull back the curtain at McDonald's Australian and Canadian divisions, which released a highly publicized video that let us \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272112028/oh-so-thats-what-goes-into-a-mcdonalds-chicken-mcnugget\">witness the birth of a chicken McNugget\u003c/a> earlier this year. (Perhaps the most illuminating bit of information from that video was that the iconic chicken lumps are made in four shapes — the bell, ball, bow tie and boot.)\u003c/p>\n\u003cp>The shift in tone also comes as McDonald's sales falter at its U.S. stores. Same-store sales slipped 1.5 percent during the most recent fiscal quarter, and the company is having a tough time appealing to millennials. Since 2011, the number of 19- to 21-year-olds who visited a McDonald's each month has dropped by 12.9 percentage points, as the demographic flocks to fast-casual chains like Chipotle and Five Guys, according to \u003ca href=\"http://online.wsj.com/articles/mcdonalds-faces-millennial-challenge-1408928743\">data\u003c/a> the restaurant consulting group Technomic gathered for \u003cem>The Wall Street Journal. \u003c/em>\u003cem>\u003c/em>\u003c/p>\n\u003cp>While consumers may welcome McDonald's move toward more transparency, some critics say what's really needed is a change in its core menu.\u003c/p>\n\u003cp>\"Most people simply don't think of McDonald's as a healthy place to eat, despite its efforts to offer more menu choices,\" Civil Eats co-founder Naomi Starkman\u003ca href=\"http://civileats.com/2014/10/13/how-mcdonalds-could-serve-up-a-happier-meal/\"> writes\u003c/a>. In a world where farm-to-table increasingly dominates eating ethos, McDonald's is still essentially serving up \"factory farm-to-table,\" she says.\u003c/p>\n\u003cp>\"The truth is,\" she writes, \"McDonald's is facing a marketplace where people no longer want fast food, but good food served fast.\"\u003c/p>\n\u003cp>Adds Sriram Madhusoodanan of Corporate Accountability International, an advocacy group that has called on McDonald's to stop marketing to kids, \"Instead of addressing people's concerns with the corporation's marketing practices and food quality, McDonald's continues to double-down on advertising that simply won't make its problems go away.\"\u003c/p>\n\u003cp>Speaking of things that won't go away, remember that burger-that-never ages we mentioned? Yeah, it's scientifically possible, McDonald's has \u003ca href=\"http://news.mcdonalds.com/US/Media-Statements/Response-to-Happy-Meal-Food--Experiment-\">previously acknowledged\u003c/a>, if you stored the thing in superdry conditions where bacteria and mold can't form. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Pink slime? Eyeballs? Rumors about what goes into McD's food have dogged it for years. As U.S. sales falter, the firm's new ad campaign aims to tackle those concerns by inviting consumers' questions.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88861\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mcdonalds-burger-4d92bc88f77d8605c93677461b06bce934fc91ba-e1413481350784.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mcdonalds-burger-4d92bc88f77d8605c93677461b06bce934fc91ba-e1413481350784.jpg\" alt=\"McDonald's still won't reveal the recipe for its secret sauce, but it will show you how that Big Mac patty gets made. Photo: Keith Srakocic/AP\" width=\"1000\" height=\"750\" class=\"size-full wp-image-88861\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McDonald's still won't reveal the recipe for its secret sauce, but it will show you how that Big Mac patty gets made. Photo: Keith Srakocic/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/10/14/356115015/what-s-really-in-that-big-mac-mcdonald-s-is-ready-to-tell-almost-all\" target=\"_blank\">The Salt at NPR Food\u003c/a> (10/14/14)\u003c/p>\n\u003cp>Did you hear the one about the McDonald's hamburger that \u003ca href=\"http://oldesthamburger.blogspot.com/2013/02/new-pictures-of-oldest-hamburger.html\">still hadn't decomposed\u003c/a> after 14 years?\u003c/p>\n\u003cp>And \"pink slime\" — how much goes into McDonald's beef?\u003c/p>\n\u003cp>Over the years, fast-food behemoth McDonald's has faced some pretty disturbing questions about the ingredients that go into its meals. And lately, its North American sales have been slumping. That may have something to do with the growing ranks of consumers asking pesky questions about what Big Food is feeding them.\u003c/p>\n\u003cp>So perhaps it's not so surprising that this week, McDonald's USA decided to tell the public, all right, we're throwing open the doors. On Monday, the company launched \"\u003ca href=\"http://www.mcdonalds.com/content/us/en/your_questions/our_food.html\">Your Questions, Our Food\u003c/a>,\" a new advertising blitz aimed at dispelling the rumors and convincing consumers it has nothing to hide.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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In a video posted on the company's website, Imahara tours a factory in Fresno, Calif., run by Cargill, which supplies the beef used in McD's burgers.\u003c/p>\n\u003cp>During the tour, we learn that no, there are no eyeballs or lips in the meat and no, there's no ammonia or lean, finely textured beef (the so-called pink slime), either.\u003c/p>\n\u003cp>\"Beef in and beef out — nothing else is added,\" one Cargill worker tells Imahara.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wXgSnUmhdws'\n title='//www.youtube.com/embed/wXgSnUmhdws'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>What the video fails to mention is that yes, McDonald's burgers at one point did contain lean, finely textured beef, though the company phased it out in 2011. The company does acknowledge this in a \u003ca href=\"http://www.mcdonalds.com/us/en/your_questions/our_food/burgers-and-sandwiches.html\">longer Q&A\u003c/a> on its website, which addresses other unsavory issues, like the fact that most of its beef comes from cattle treated with hormones.\u003c/p>\n\u003cp>The new campaign follows similar efforts to pull back the curtain at McDonald's Australian and Canadian divisions, which released a highly publicized video that let us \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/06/272112028/oh-so-thats-what-goes-into-a-mcdonalds-chicken-mcnugget\">witness the birth of a chicken McNugget\u003c/a> earlier this year. (Perhaps the most illuminating bit of information from that video was that the iconic chicken lumps are made in four shapes — the bell, ball, bow tie and boot.)\u003c/p>\n\u003cp>The shift in tone also comes as McDonald's sales falter at its U.S. stores. Same-store sales slipped 1.5 percent during the most recent fiscal quarter, and the company is having a tough time appealing to millennials. Since 2011, the number of 19- to 21-year-olds who visited a McDonald's each month has dropped by 12.9 percentage points, as the demographic flocks to fast-casual chains like Chipotle and Five Guys, according to \u003ca href=\"http://online.wsj.com/articles/mcdonalds-faces-millennial-challenge-1408928743\">data\u003c/a> the restaurant consulting group Technomic gathered for \u003cem>The Wall Street Journal. \u003c/em>\u003cem>\u003c/em>\u003c/p>\n\u003cp>While consumers may welcome McDonald's move toward more transparency, some critics say what's really needed is a change in its core menu.\u003c/p>\n\u003cp>\"Most people simply don't think of McDonald's as a healthy place to eat, despite its efforts to offer more menu choices,\" Civil Eats co-founder Naomi Starkman\u003ca href=\"http://civileats.com/2014/10/13/how-mcdonalds-could-serve-up-a-happier-meal/\"> writes\u003c/a>. In a world where farm-to-table increasingly dominates eating ethos, McDonald's is still essentially serving up \"factory farm-to-table,\" she says.\u003c/p>\n\u003cp>\"The truth is,\" she writes, \"McDonald's is facing a marketplace where people no longer want fast food, but good food served fast.\"\u003c/p>\n\u003cp>Adds Sriram Madhusoodanan of Corporate Accountability International, an advocacy group that has called on McDonald's to stop marketing to kids, \"Instead of addressing people's concerns with the corporation's marketing practices and food quality, McDonald's continues to double-down on advertising that simply won't make its problems go away.\"\u003c/p>\n\u003cp>Speaking of things that won't go away, remember that burger-that-never ages we mentioned? 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}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
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}
},
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"id": "bbc-world-service",
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
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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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"meta": {
"site": "radio",
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},
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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.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
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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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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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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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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"link": "/radio/program/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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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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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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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"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.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"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
},
"link": "/podcasts/hyphenacion",
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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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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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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/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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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": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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