window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_86653": {
"type": "attachments",
"id": "bayareabites_86653",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "86653",
"found": true
},
"parent": 86652,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg",
"width": 1690,
"height": 1126
}
},
"publishDate": 1409064949,
"modified": 1409064949,
"caption": "An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images ",
"description": "An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla.",
"title": "An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_86524": {
"type": "attachments",
"id": "bayareabites_86524",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "86524",
"found": true
},
"parent": 86518,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/two_brown_chicks_farm680x379.jpg",
"width": 680,
"height": 379
}
},
"publishDate": 1408651738,
"modified": 1408651738,
"caption": "Joanne Alcantara and Boo Torres of Seattle's 2 Brown Chicks Family Farm. Photo by Jonah Mossberg",
"description": null,
"title": "two_brown_chicks_farm680x379",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_86378": {
"type": "attachments",
"id": "bayareabites_86378",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "86378",
"found": true
},
"parent": 86366,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/Pranav_Bhatt-e1408335354949-680x408.jpg",
"width": 680,
"height": 408
}
},
"publishDate": 1408555970,
"modified": 1408555970,
"caption": "Photo by Pranav Bhatt",
"description": null,
"title": "Pranav_Bhatt--e1408335354949-680x408",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_86236": {
"type": "attachments",
"id": "bayareabites_86236",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "86236",
"found": true
},
"parent": 86235,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/food-incubator-1c_slide-c619cea98f482bfc6546ae831bd481eaa6081cbf.jpg",
"width": 1998,
"height": 1332
}
},
"publishDate": 1408383989,
"modified": 1408383989,
"caption": "Whisked bakery founder Jenna Huntsberger (right) and baker's assistant Lauren Moore prepare pies in Union Kitchen, a food incubator in Washington, D.C. Huntsberger says the shared kitchen space and the business know-how she's honed there have played a big part in her success. Photo: Meredith Rizzo/NPR ",
"description": "Whisked bakery founder Jenna Huntsberger (right) and baker's assistant Lauren Moore prepare pies in Union Kitchen, a food incubator in Washington, D.C. Huntsberger says the shared kitchen space and the business know-how she's honed there have played a big part in her success.",
"title": "Whisked bakery founder Jenna Huntsberger (right) and baker's assistant Lauren Moore prepare pies in Union Kitchen, a food incubator in Washington, D.C. Huntsberger says the shared kitchen space and the business know-how she's honed there have played a big part in her success.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_86164": {
"type": "attachments",
"id": "bayareabites_86164",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "86164",
"found": true
},
"parent": 86134,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/barnraiser-screenshot640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1408063929,
"modified": 1408063929,
"caption": null,
"description": null,
"title": "barnraiser-screenshot640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_86127": {
"type": "attachments",
"id": "bayareabites_86127",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "86127",
"found": true
},
"parent": 86126,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/raw-milk-cheese_slide-cfb1725f4df60f387f4954d16c9079dea24a7780.jpg",
"width": 1760,
"height": 1173
}
},
"publishDate": 1407951400,
"modified": 1407951400,
"caption": "A French cheesemaker sets up wheels of Reblochon, a semi-soft cheese made from raw cow's milk, for maturing in a farm in the French Alps. Anglophone cheesemakers say translating a French government cheese manual will help them make safer raw milk cheese. Photo: Jean-Pierre Clatot/AFP/Getty Images ",
"description": "A French cheesemaker sets up wheels of Reblochon, a semi-soft cheese made from raw cow's milk, for maturing in a farm in the French Alps. Anglophone cheesemakers say translating a French government cheese manual will help them make safer raw milk cheese.",
"title": "A French cheesemaker sets up wheels of Reblochon, a semi-soft cheese made from raw cow's milk, for maturing in a farm in the French Alps. Anglophone cheesemakers say translating a French government cheese manual will help them make safer raw milk cheese.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_85768": {
"type": "attachments",
"id": "bayareabites_85768",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "85768",
"found": true
},
"parent": 85767,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/phone-restaurant-31dfa96cbfd11bb65570ce41aaffeb62c603ce57.jpg",
"width": 1598,
"height": 1198
}
},
"publishDate": 1407452742,
"modified": 1407452742,
"caption": "Seriously, do you need to send that text right now? Photo: Anna Bryukhanova/iStockphoto",
"description": "Seriously, do you need to send that text right now?",
"title": "Seriously, do you need to send that text right now?",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_85648": {
"type": "attachments",
"id": "bayareabites_85648",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "85648",
"found": true
},
"parent": 85624,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/The-table-setting-and-the-kitchen-bus-at-Mann-Family-Farm640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1407218628,
"modified": 1407218628,
"caption": null,
"description": null,
"title": "The-table-setting-and-the-kitchen-bus-at-Mann-Family-Farm640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_85323": {
"type": "attachments",
"id": "bayareabites_85323",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "85323",
"found": true
},
"parent": 85169,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/07/no-sugar-lustig640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1406674599,
"modified": 1406674599,
"caption": null,
"description": null,
"title": "no-sugar-lustig640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_85463": {
"type": "attachments",
"id": "bayareabites_85463",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "85463",
"found": true
},
"parent": 85462,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/07/china-corn_slide-37951b7619deca7318f37011c78f99f79705aa0e.jpg",
"width": 1800,
"height": 1198
}
},
"publishDate": 1406903675,
"modified": 1406903675,
"caption": "A corn purchaser writes on his account in northwest China in 2012. In November 2013, officials began rejecting imports of U.S. corn when they detected traces of a new gene not yet approved in China. Photo: Peng Zhaozhi/Xinhua/Landov",
"description": "A corn purchaser writes on his account in northwest China in 2012. In November 2013, officials began rejecting imports of U.S. corn when they detected traces of a new gene not yet approved in China.",
"title": "A corn purchaser writes on his account in northwest China in 2012. In November 2013, officials began rejecting imports of U.S. corn when they detected traces of a new gene not yet approved in China.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_85352": {
"type": "attachments",
"id": "bayareabites_85352",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "85352",
"found": true
},
"parent": 85351,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/07/anchovies-peru_slide-f05629a76c600179bf1d937ce78d6972ca970759.jpg",
"width": 3294,
"height": 2198
}
},
"publishDate": 1406742565,
"modified": 1406742565,
"caption": "A fisherman pulls a basket filled with anchovies aboard a fishing boat off of Peru's northern port of Chimbote, in 2012. Peru is the world's top fishmeal exporter, producing about a third of worldwide supply. Photo: Enrique Castro-Mendivil/Reuters/Landov",
"description": "A fisherman pulls a basket filled with anchovies aboard a fishing boat off of Peru's northern port of Chimbote, in 2012. Peru is the world's top fishmeal exporter, producing about a third of worldwide supply",
"title": "A fisherman pulls a basket filled with anchovies aboard a fishing boat off of Peru's northern port of Chimbote, in 2012. Peru is the world's top fishmeal exporter, producing about a third of worldwide supply.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_85340": {
"type": "attachments",
"id": "bayareabites_85340",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "85340",
"found": true
},
"parent": 85339,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/07/tunatanks_wide-617dba4e0d254ac55e1e82039b54a962ec7aed2b.jpg",
"width": 2791,
"height": 1570
}
},
"publishDate": 1406739249,
"modified": 1406739249,
"caption": "Yonathan Zohar, Jorge Gomezjurado and Odi Zmora check on bluefin tuna larvae in tanks at the University of Maryland Baltimore County's Institute of Marine and Environmental Technology. Photo: Courtesy of Yonathan Zohar",
"description": "Yonathan Zohar, Jorge Gomezjurado and Odi Zmora check on bluefin tuna larvae in tanks at the University of Maryland Baltimore County's Institute of Marine and Environmental Technology.",
"title": "Yonathan Zohar, Jorge Gomezjurado and Odi Zmora check on bluefin tuna larvae in tanks at the University of Maryland Baltimore County's Institute of Marine and Environmental Technology.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_86652": {
"type": "authors",
"id": "byline_bayareabites_86652",
"meta": {
"override": true
},
"slug": "byline_bayareabites_86652",
"name": "Greg Allen",
"isLoading": false
},
"byline_bayareabites_86235": {
"type": "authors",
"id": "byline_bayareabites_86235",
"meta": {
"override": true
},
"slug": "byline_bayareabites_86235",
"name": "Allison Aubrey",
"isLoading": false
},
"byline_bayareabites_86126": {
"type": "authors",
"id": "byline_bayareabites_86126",
"meta": {
"override": true
},
"slug": "byline_bayareabites_86126",
"name": "April Fulton",
"isLoading": false
},
"byline_bayareabites_85767": {
"type": "authors",
"id": "byline_bayareabites_85767",
"meta": {
"override": true
},
"slug": "byline_bayareabites_85767",
"name": "Alan Greenblatt",
"isLoading": false
},
"byline_bayareabites_85462": {
"type": "authors",
"id": "byline_bayareabites_85462",
"meta": {
"override": true
},
"slug": "byline_bayareabites_85462",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_85351": {
"type": "authors",
"id": "byline_bayareabites_85351",
"meta": {
"override": true
},
"slug": "byline_bayareabites_85351",
"name": "April Fulton",
"isLoading": false
},
"byline_bayareabites_85339": {
"type": "authors",
"id": "byline_bayareabites_85339",
"meta": {
"override": true
},
"slug": "byline_bayareabites_85339",
"name": "Dan Charles",
"isLoading": false
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"shelbypope": {
"type": "authors",
"id": "5566",
"meta": {
"index": "authors_1716337520",
"id": "5566",
"found": true
},
"name": "Shelby Pope",
"firstName": "Shelby",
"lastName": "Pope",
"slug": "shelbypope",
"email": "shelbylpope@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\">shelbypope.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=mm&r=g",
"twitter": "shelbylpope",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Shelby Pope | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/shelbypope"
},
"alexandrawall": {
"type": "authors",
"id": "5567",
"meta": {
"index": "authors_1716337520",
"id": "5567",
"found": true
},
"name": "Alix Wall",
"firstName": "Alix",
"lastName": "Wall",
"slug": "alexandrawall",
"email": "alixwall@sbcglobal.net",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Alix Wall | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/alexandrawall"
},
"angelajohnston": {
"type": "authors",
"id": "5568",
"meta": {
"index": "authors_1716337520",
"id": "5568",
"found": true
},
"name": "Angela Johnston",
"firstName": "Angela",
"lastName": "Johnston",
"slug": "angelajohnston",
"email": "anj618@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Angela Johnston is an independent radio reporter and producer who recently moved back home to the Bay Area after spending the past six years on the east coast of Canada. She has a Master’s Degree in broadcast journalism and is currently making radio stories for KALW's daily news magazine, Crosscurrents. When she's not writing and reporting, she's surfing surf small waves on her longboard or perfecting her paella recipe.",
"avatar": "https://secure.gravatar.com/avatar/29104f87db909d4901d06df73b9db604?s=600&d=blank&r=g",
"twitter": "ang_johnston",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Angela Johnston | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/29104f87db909d4901d06df73b9db604?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/29104f87db909d4901d06df73b9db604?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/angelajohnston"
},
"civileat": {
"type": "authors",
"id": "5583",
"meta": {
"index": "authors_1716337520",
"id": "5583",
"found": true
},
"name": "Civil Eats",
"firstName": "Civil",
"lastName": "Eats",
"slug": "civileat",
"email": "twilight@civileats.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> is a daily news source for critical thought about the American food system. We publish stories that shift the conversation around sustainable agriculture in an effort to build economically and socially just communities. Follow Civil Eats on Twitter \u003ca href=\"https://twitter.com/CivilEats\">@civileats\u003c/a> and on \u003ca href=\"https://www.facebook.com/pages/Civil-Eats/56766540637\">Facebook\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g",
"twitter": "CivilEats",
"facebook": "/pages/Civil-Eats/56766540637?ref=hl",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Civil Eats | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/8f6f50bfb6403afe7cbc194b66cc1d4d?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/civileat"
}
},
"pagesReducer": {
"bayareabites_category_food-and-technology": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"score": 14.40303
},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"title": "food trends and technology",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 34
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-and-technology",
"seeMore": false,
"paginated": true,
"page": 34
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_86652": {
"type": "posts",
"id": "bayareabites_86652",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "86652",
"score": null,
"sort": [
1409065567000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1409065567,
"format": "aside",
"disqusTitle": "The 'Greening' Of Florida Citrus Means Less Green In Growers' Pockets",
"title": "The 'Greening' Of Florida Citrus Means Less Green In Growers' Pockets",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86653\" class=\"wp-caption aligncenter\" style=\"max-width: 1690px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\" alt='An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images ' width=\"1690\" height=\"1126\" class=\"size-full wp-image-86653\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140826_me_the_greening_of_florida_citrus_means_less_green_in_growers_pockets.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100171/greg-allen\" target=\"_blank\">Greg Allen\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343211968/the-greening-of-florida-citrus-means-less-green-in-growers-pockets\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>Orange juice has been an important part of breakfast tables since the 1950s, after development of frozen orange juice concentrate made it both \u003ca href=\"https://edis.ifas.ufl.edu/fe834\">convenient\u003c/a> and affordable. Back in the 1960s and '70s, TV spokesperson Anita Bryant even \u003ca href=\"https://www.youtube.com/watch?v=3ld8DQkC6po\">told Americans\u003c/a> that \"breakfast without orange juice is like a day without sunshine.\"\u003c/p>\n\u003cp>But today, sales are the lowest they've been in decades.\u003c/p>\n\u003cp>There are many reasons — declining production, rising prices and increased competition, to name just a few.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today, nearly all of Florida's oranges are still squeezed for juice. But there are fewer oranges. Last year, Florida \u003ca href=\"http://flcitrusmutual.com/news/pr_estimate_061114.aspx--\">produced\u003c/a> just over 100 million boxes — \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/Florida/Publications/Citrus/broc/0708broc.pdf\">half the amount\u003c/a> produced just 10 years ago.\u003c/p>\n\u003cp>The main reason Florida oranges are down is the scourge of citrus greening, a disease that has affected nearly every orange grove in the state. In Clermont, Matt McLean drives his truck down rows of orange trees in one of his groves. He pointed out the signs of greening. \"Small fruit, not sizing, a little misshapen,\" he says. \"You'll see the green.\"\u003c/p>\n\u003cp>The fruit on affected branches is small and bitter. Even worse, the disease eventually kills the tree.\u003c/p>\n\u003cp>McLean grows oranges without pesticides for his Uncle Matt's organic orange juice brand. He uses organic nutrients, compost and botanical oils to help control the disease. But he says greening is taking a toll.\u003c/p>\n\u003cp>\"For the first time in our 15-year industry,\" he says, \"we've had to import product outside of Florida.\"\u003c/p>\n\u003cp>With not enough fruit available in Florida, Uncle Matt's is now also using organic oranges grown in Mexico and California.\u003c/p>\n\u003cp>As production of Florida oranges has declined, both organic and not, the price of orange juice has gone up, taking it off many breakfast tables.\u003c/p>\n\u003cp>\u003ca href=\"http://fdocgrower.com/florida-citrus-commission/commissioner-biographies/martin-%E2%80%9Cmarty%E2%80%9D-mckenna/\">Marty McKenna\u003c/a>, an orange grower and chairman of the \u003ca href=\"http://fdocgrower.com/florida-citrus-commission/\">Florida Citrus Commission,\u003c/a> says for many, orange juice is becoming an optional, luxury drink. And citrus greening is just part of the problem.\u003c/p>\n\u003cp>Now, orange juice is still far and away America's best-selling juice. But today, consumers have many other juice and beverage options, like white cranberry-peach and blueberry-acai.\u003c/p>\n\u003cp>And rising orange juice prices have provided competitors with an opening.\u003cbr>In supermarkets around the country, orange juice has lost shelf space. \"Competition is much, much keener now than what it ever has been,\" McKenna says.\u003c/p>\n\u003cp>The industry, states and the federal government are spending millions of dollars on research looking for an answer to citrus greening. There are some promising leads. Florida growers are hoping their industry can hold on until they have trees to plant that are disease resistant.\u003c/p>\n\u003cp>In the meantime, Florida growers are grappling with another industry problem: charges by some researchers that, because of the amount of fructose they contain, orange and other fruit juices can contribute to health risks like childhood obesity, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/319230765/fruit-juice-vs-soda-both-beverages-pack-in-sugar-and-health-risk\">reported\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cpc.unc.edu/projects/nutrans/popkin\">Barry Popkin\u003c/a>, a professor of nutrition at the University of North Carolina, says numerous studies have looked at the health impact of fructose and fruit juice. The results, he says, are convincing. \"Every study that followed people for more than a day,\" Popkin says, \"has shown an adverse effect on cardiovascular health from fruit juice that's equal or more powerful than that of soft drinks.\"\u003c/p>\n\u003cp>While there's still no definitive research linking fruit juice with childhood obesity, many doctors now recommend limiting the amount children consume each day.\u003c/p>\n\u003cp>The citrus industry cites its own studies that it says show that for children orange juice can be part of a healthy diet.\u003c/p>\n\u003cp>To get that message out, Florida's citrus promoters are working on a new public relations campaign. Instead of focusing on TV ads featuring celebrities, Florida orange juice is looking to social media.\u003c/p>\n\u003cp>Growers and orange juice processors are increasingly concerned about reaching the next generation of orange juice drinkers.\u003c/p>\n\u003cp>Public relations director \u003ca href=\"http://www.floridajuice.com/videos\">David Steele\u003c/a> says the industry group is working with Marvel comics to update its Captain Citrus character. \"Not only a live action figure,\" he says, \"but also a printed comic book and a couple of digital-only comic books. The comics will feature Captain Citrus along with the Avengers, which of course is one of Marvel's famous properties.\"\u003c/p>\n\u003cp>Along with battling evildoers, there will be a message, of course — about how orange juice can be part of a superhero's diet. \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",
"disqusIdentifier": "86652 http://blogs.kqed.org/bayareabites/?p=86652",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/26/the-greening-of-florida-citrus-means-less-green-in-growers-pockets/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 781,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1409065567,
"excerpt": "Orange juice sales are at their lowest point in 10 years. Florida's citrus industry is reeling from a disease called \"greening,\" while consumers face dozens of other choices in the supermarket aisle.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Orange juice sales are at their lowest point in 10 years. Florida's citrus industry is reeling from a disease called "greening," while consumers face dozens of other choices in the supermarket aisle.",
"title": "The 'Greening' Of Florida Citrus Means Less Green In Growers' Pockets | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The 'Greening' Of Florida Citrus Means Less Green In Growers' Pockets",
"datePublished": "2014-08-26T08:06:07-07:00",
"dateModified": "2014-08-26T08:06:07-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-greening-of-florida-citrus-means-less-green-in-growers-pockets",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=343211968&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Greg Allen",
"nprStoryDate": "Tue, 26 Aug 2014 03:40:00 -0400",
"nprLastModifiedDate": "Tue, 26 Aug 2014 09:15:47 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/08/26/343211968/the-greening-of-florida-citrus-means-less-green-in-growers-pockets?ft=3&f=343211968",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140826_me_the_greening_of_florida_citrus_means_less_green_in_growers_pockets.mp3?orgId=1&topicId=1053&ft=3&f=343211968",
"nprAudioM3u": "http://api.npr.org/m3u/1343352162-a0a15f.m3u?orgId=1&topicId=1053&ft=3&f=343211968",
"nprStoryId": "343211968",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 26 Aug 2014 09:15:00 -0400",
"path": "/bayareabites/86652/the-greening-of-florida-citrus-means-less-green-in-growers-pockets",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140826_me_the_greening_of_florida_citrus_means_less_green_in_growers_pockets.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86653\" class=\"wp-caption aligncenter\" style=\"max-width: 1690px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/orange-greening_slide-005801a5a3b50e66c12731d8c3cd3c45a22d9858.jpg\" alt='An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images ' width=\"1690\" height=\"1126\" class=\"size-full wp-image-86653\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An orange showing signs of \"citrus greening\" this spring in Fort Pierce, Fla. Photo: Joe Raedle/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140826_me_the_greening_of_florida_citrus_means_less_green_in_growers_pockets.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/2100171/greg-allen\" target=\"_blank\">Greg Allen\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/26/343211968/the-greening-of-florida-citrus-means-less-green-in-growers-pockets\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/26/14)\u003c/p>\n\u003cp>Orange juice has been an important part of breakfast tables since the 1950s, after development of frozen orange juice concentrate made it both \u003ca href=\"https://edis.ifas.ufl.edu/fe834\">convenient\u003c/a> and affordable. Back in the 1960s and '70s, TV spokesperson Anita Bryant even \u003ca href=\"https://www.youtube.com/watch?v=3ld8DQkC6po\">told Americans\u003c/a> that \"breakfast without orange juice is like a day without sunshine.\"\u003c/p>\n\u003cp>But today, sales are the lowest they've been in decades.\u003c/p>\n\u003cp>There are many reasons — declining production, rising prices and increased competition, to name just a few.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, nearly all of Florida's oranges are still squeezed for juice. But there are fewer oranges. Last year, Florida \u003ca href=\"http://flcitrusmutual.com/news/pr_estimate_061114.aspx--\">produced\u003c/a> just over 100 million boxes — \u003ca href=\"http://www.nass.usda.gov/Statistics_by_State/Florida/Publications/Citrus/broc/0708broc.pdf\">half the amount\u003c/a> produced just 10 years ago.\u003c/p>\n\u003cp>The main reason Florida oranges are down is the scourge of citrus greening, a disease that has affected nearly every orange grove in the state. In Clermont, Matt McLean drives his truck down rows of orange trees in one of his groves. He pointed out the signs of greening. \"Small fruit, not sizing, a little misshapen,\" he says. \"You'll see the green.\"\u003c/p>\n\u003cp>The fruit on affected branches is small and bitter. Even worse, the disease eventually kills the tree.\u003c/p>\n\u003cp>McLean grows oranges without pesticides for his Uncle Matt's organic orange juice brand. He uses organic nutrients, compost and botanical oils to help control the disease. But he says greening is taking a toll.\u003c/p>\n\u003cp>\"For the first time in our 15-year industry,\" he says, \"we've had to import product outside of Florida.\"\u003c/p>\n\u003cp>With not enough fruit available in Florida, Uncle Matt's is now also using organic oranges grown in Mexico and California.\u003c/p>\n\u003cp>As production of Florida oranges has declined, both organic and not, the price of orange juice has gone up, taking it off many breakfast tables.\u003c/p>\n\u003cp>\u003ca href=\"http://fdocgrower.com/florida-citrus-commission/commissioner-biographies/martin-%E2%80%9Cmarty%E2%80%9D-mckenna/\">Marty McKenna\u003c/a>, an orange grower and chairman of the \u003ca href=\"http://fdocgrower.com/florida-citrus-commission/\">Florida Citrus Commission,\u003c/a> says for many, orange juice is becoming an optional, luxury drink. And citrus greening is just part of the problem.\u003c/p>\n\u003cp>Now, orange juice is still far and away America's best-selling juice. But today, consumers have many other juice and beverage options, like white cranberry-peach and blueberry-acai.\u003c/p>\n\u003cp>And rising orange juice prices have provided competitors with an opening.\u003cbr>In supermarkets around the country, orange juice has lost shelf space. \"Competition is much, much keener now than what it ever has been,\" McKenna says.\u003c/p>\n\u003cp>The industry, states and the federal government are spending millions of dollars on research looking for an answer to citrus greening. There are some promising leads. Florida growers are hoping their industry can hold on until they have trees to plant that are disease resistant.\u003c/p>\n\u003cp>In the meantime, Florida growers are grappling with another industry problem: charges by some researchers that, because of the amount of fructose they contain, orange and other fruit juices can contribute to health risks like childhood obesity, as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/319230765/fruit-juice-vs-soda-both-beverages-pack-in-sugar-and-health-risk\">reported\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cpc.unc.edu/projects/nutrans/popkin\">Barry Popkin\u003c/a>, a professor of nutrition at the University of North Carolina, says numerous studies have looked at the health impact of fructose and fruit juice. The results, he says, are convincing. \"Every study that followed people for more than a day,\" Popkin says, \"has shown an adverse effect on cardiovascular health from fruit juice that's equal or more powerful than that of soft drinks.\"\u003c/p>\n\u003cp>While there's still no definitive research linking fruit juice with childhood obesity, many doctors now recommend limiting the amount children consume each day.\u003c/p>\n\u003cp>The citrus industry cites its own studies that it says show that for children orange juice can be part of a healthy diet.\u003c/p>\n\u003cp>To get that message out, Florida's citrus promoters are working on a new public relations campaign. Instead of focusing on TV ads featuring celebrities, Florida orange juice is looking to social media.\u003c/p>\n\u003cp>Growers and orange juice processors are increasingly concerned about reaching the next generation of orange juice drinkers.\u003c/p>\n\u003cp>Public relations director \u003ca href=\"http://www.floridajuice.com/videos\">David Steele\u003c/a> says the industry group is working with Marvel comics to update its Captain Citrus character. \"Not only a live action figure,\" he says, \"but also a printed comic book and a couple of digital-only comic books. The comics will feature Captain Citrus along with the Avengers, which of course is one of Marvel's famous properties.\"\u003c/p>\n\u003cp>Along with battling evildoers, there will be a message, of course — about how orange juice can be part of a superhero's diet. \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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/86652/the-greening-of-florida-citrus-means-less-green-in-growers-pockets",
"authors": [
"byline_bayareabites_86652"
],
"categories": [
"bayareabites_13306",
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_34",
"bayareabites_60"
],
"tags": [
"bayareabites_12793",
"bayareabites_73",
"bayareabites_13744",
"bayareabites_14774",
"bayareabites_2613",
"bayareabites_13743",
"bayareabites_511",
"bayareabites_10921"
],
"featImg": "bayareabites_86653",
"label": "bayareabites"
},
"bayareabites_86518": {
"type": "posts",
"id": "bayareabites_86518",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "86518",
"score": null,
"sort": [
1408652726000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1408652726,
"format": "aside",
"disqusTitle": "American Gaythic: LGBT Farmers Gain Visibility",
"title": "American Gaythic: LGBT Farmers Gain Visibility",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86524\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/two_brown_chicks_farm680x379.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/two_brown_chicks_farm680x379.jpg\" alt=\"Joanne Alcantara and Boo Torres of Seattle's 2 Brown Chicks Family Farm. Photo by Jonah Mossberg\" width=\"680\" height=\"379\" class=\"size-full wp-image-86524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joanne Alcantara and Boo Torres of Seattle's 2 Brown Chicks Family Farm. Photo by Jonah Mossberg\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/kjohnson/\" target=\"_blank\">Kristina Johnson\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/19/american-gay-thic-lgbt-farmers-come-out-of-the-shadows/\" target=\"_blank\">Civil Eats\u003c/a> (8/19/14)\u003c/p>\n\u003cp>“Farming is a couple’s business,” says Jenks Farmer, a commercial \u003ca href=\"http://jenksfarmer.com/\" target=\"_blank\">flower grower\u003c/a> in rural South Carolina. If you don’t have a spouse to help you out, he adds, “it is really hard to become an expert at marketing, growing, selling, accounting, and all the other aspects of the business.”\u003c/p>\n\u003cp>But for Farmer and his life and business partner Tom Hall, and for other Lesbian, Gay, Bisexual and Transgender (LGBT) farm couples, the legal advantages of marriage often do not apply. For instance, Hall works part-time on the farm and part-time in town at a job with healthcare benefits. But because South Carolina doesn’t recognize their partnership, Farmer can’t share in Hall’s employee medical coverage.\u003c/p>\n\u003cp>Farmer and Hall are not alone. There may be less outright discrimination against queer folks on farms and in farming communities than existed a few decades ago, but Maya Rupert, Policy Director at the \u003ca href=\"http://www.nclrights.org/\" target=\"_blank\">National Center for Lesbian Rights\u003c/a> (NCLR), says injustice can occur subtly. “There absolutely is discrimination happening,” she says. When you’re openly gay in a rural area, she adds, people may be more comfortable ignoring your application for a job or denying you public housing. Since rural areas have fewer advocacy groups focused on LGBT issues, there are fewer places to go for support when those kinds of injuries happen.\u003c/p>\n\u003cp>Enter the \u003ca href=\"http://www.ascr.usda.gov/lgbt_rural_summit_series.html\" target=\"_blank\">Rural Pride Campaign\u003c/a>, a series of day-long summits focused on the LGBT experience in rural America sponsored by the U.S. Department of Agriculture (USDA), the NCLR, and the \u003ca href=\"http://truecolorsfund.org/\" target=\"_blank\">True Colors Fund\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“People assume that if you’re LGBT, you are urban and wealthy,” says Rupert. “But that just isn’t true.”\u003c/p>\n\u003cp>In fact, almost 10 percent of all same sex couples in the U.S. live in rural areas. And those that do, according to a \u003ca href=\"http://williamsinstitute.law.ucla.edu/wp-content/uploads/Albelda-Badgett-Schneebaum-Gates-LGB-Poverty-Report-March-2009.pdf\" target=\"_blank\">report\u003c/a> by the Williams Institute at the University of California at Los Angeles, are twice as likely to live below the poverty line than same-sex couples in cities. They even tend to have lower incomes than straight rural couples. What’s worse, Rupert says, the city-centered stereotype has meant that rural LGBT Americans aren’t on lawmakers’ radar the way their urban counterparts are.\u003c/p>\n\u003cp>“When people don’t know a community exists, policies don’t exist to protect them,” says Rupert.\u003c/p>\n\u003cp>This year, the first Rural Pride summit was held in Greensboro, North Carolina, in early June, with more meetings scheduled across the country over the coming months. Attendees at the town hall-style gatherings have called for protection from employers who seemingly dismiss their applications and federal agencies that might ignore their public housing needs, as well as states that don’t recognize their right to marry. (\u003ca href=\"http://en.wikipedia.org/wiki/Same-sex_marriage_in_the_United_States#States_that_license_same-sex_marriage_.28table.29\" target=\"_blank\">Twenty one states\u003c/a> license same-sex marriage or have legalized it.) Most participants come from counties where farming is a dominant industry, even if they aren’t farmers themselves.\u003c/p>\n\u003cp>The Rural Pride Campaign dovetails with a recent amendment to the USDA’s internal code of conduct*, which now prohibits agency employees from discriminating on the basis of gender identity (i.e., how people dress, perceive themselves or otherwise expresses their gender) and political preference. Sexual identity was previously included in the law. While discrimination was generally prohibited by the agency before the amendment, the additional specificity should make it easier for complainants to receive redress.\u003c/p>\n\u003cp>All this could make farming and other forms of rural livelihood even more appealing for LGBT folks. Despite the fact that equality is still a work in progress, many summit attendees have said they are proud to be part of their rural communities. Rupert remembers one woman who felt more accepted in her small town than she ever did living in a city. Rural America might be more conservative, but the people who call it home have a sense of unity, too.\u003c/p>\n\u003cp>Connecticut farmer and filmmaker, Jonah Mossberg interviewed over 30 self-proclaimed queer farmers while making the 2013 documentary \u003ca href=\"http://outheremovie.com/\" target=\"_blank\">Out Here\u003c/a>. The men and women he met during the project were often drawn to agriculture outside the city because it gave them a rare sense of freedom.\u003c/p>\n\u003cp>“So many queer people struggle to feel good about themselves. But farming makes you feel capable. You can be your freaky self, you can dress weird. As long as you work hard, it doesn’t matter,” says Mossberg.\u003c/p>\n\u003cp>That said, there is a difference between tolerance and real approval. In the film, one gay farmer describes interacting with non-queer members of his community in a way that’s reminiscent of “Don’t ask, Don’t tell. “We don’t talk about our sexuality. We talk about farming, because that’s something we can all connect to,” he says.\u003c/p>\n\u003cp>On a similar note, whenever Jenks Farmer presents to the local Master Gardener Association, he makes sure to show a photo of himself and Hall, standing in a field with their arms around each other.\u003c/p>\n\u003cp>“I tell people that Tom is my partner, and we have a business, a house, and a farm together. I give them words to understand us,” he says.\u003c/p>\n\u003cp>The Rural Pride Campaign wants rural LGBT Americans to realize that they aren’t alone. But the ultimate goal is to move past talk and into substantial policy improvements. The summits are a chance for policymakers to see where progress needs to happen, whether it’s installing an additional bus route so rural LGBTers can travel easily to LGBT-friendly job opportunities or making it easier for rural, transgender residents to apply for subsidized health insurance though Obamacare.\u003c/p>\n\u003cp>“We want to bring rural organizations together with federal policymakers,” says Rupert, who adds that in all policy work the trick isn’t just in writing new laws, but in broadcasting those changes to the public. “There has been so little outreach around the federal government’s LGBT policies to date. Our goal in partnering with the USDA is to help change that.”\u003c/p>\n\u003cp>You can learn more about the Rural Pride Campaign, find a summit near you, or invite NCLR/USDA to host a summit in your town online.\u003c/p>\n\u003cp>*It’s worth noting that the amendment only covers USDA-conducted programs, like those handling rural housing loans, but does not yet include USDA-assisted programs, like the Supplemental Nutrition Assistance Program, known as \u003ca href=\"http://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\" target=\"_blank\">SNAP\u003c/a>. NCLR hopes the agency will eventually apply the rule to all of its programs.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nKristina is a San Francisco-based writer, focused on issues in rural life and agriculture. She was previously in the trenches of ag policy at the Natural Resources Defense Council, campaigning to remove antibiotics from livestock feed and to reduce food waste. She graduated with a B.A. in Religious Studies from Davidson College, where she led students and farmers in a successful crusade to bring local, sustainable fare to campus. Before moving west, Kristina earned a second degree at the French Culinary Institute in New York City. Learn more at \u003ca href=\"http://www.kristinacjohnson.com/\" target=\"_blank\">kristinacjohnson.com\u003c/a>. \u003c/p>\n\n",
"disqusIdentifier": "86518 http://blogs.kqed.org/bayareabites/?p=86518",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/21/american-gaythic-lgbt-farmers-gain-visibility/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1241,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1408652787,
"excerpt": "The Rural Pride Campaign is a series of day-long summits focused on the LGBT experience in rural America sponsored by the U.S. Department of Agriculture (USDA), the NCLR, and the True Colors Fund.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Rural Pride Campaign is a series of day-long summits focused on the LGBT experience in rural America sponsored by the U.S. Department of Agriculture (USDA), the NCLR, and the True Colors Fund.",
"title": "American Gaythic: LGBT Farmers Gain Visibility | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "American Gaythic: LGBT Farmers Gain Visibility",
"datePublished": "2014-08-21T13:25:26-07:00",
"dateModified": "2014-08-21T13:26:27-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "american-gaythic-lgbt-farmers-gain-visibility",
"status": "publish",
"path": "/bayareabites/86518/american-gaythic-lgbt-farmers-gain-visibility",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86524\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/two_brown_chicks_farm680x379.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/two_brown_chicks_farm680x379.jpg\" alt=\"Joanne Alcantara and Boo Torres of Seattle's 2 Brown Chicks Family Farm. Photo by Jonah Mossberg\" width=\"680\" height=\"379\" class=\"size-full wp-image-86524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joanne Alcantara and Boo Torres of Seattle's 2 Brown Chicks Family Farm. Photo by Jonah Mossberg\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/kjohnson/\" target=\"_blank\">Kristina Johnson\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/19/american-gay-thic-lgbt-farmers-come-out-of-the-shadows/\" target=\"_blank\">Civil Eats\u003c/a> (8/19/14)\u003c/p>\n\u003cp>“Farming is a couple’s business,” says Jenks Farmer, a commercial \u003ca href=\"http://jenksfarmer.com/\" target=\"_blank\">flower grower\u003c/a> in rural South Carolina. If you don’t have a spouse to help you out, he adds, “it is really hard to become an expert at marketing, growing, selling, accounting, and all the other aspects of the business.”\u003c/p>\n\u003cp>But for Farmer and his life and business partner Tom Hall, and for other Lesbian, Gay, Bisexual and Transgender (LGBT) farm couples, the legal advantages of marriage often do not apply. For instance, Hall works part-time on the farm and part-time in town at a job with healthcare benefits. But because South Carolina doesn’t recognize their partnership, Farmer can’t share in Hall’s employee medical coverage.\u003c/p>\n\u003cp>Farmer and Hall are not alone. There may be less outright discrimination against queer folks on farms and in farming communities than existed a few decades ago, but Maya Rupert, Policy Director at the \u003ca href=\"http://www.nclrights.org/\" target=\"_blank\">National Center for Lesbian Rights\u003c/a> (NCLR), says injustice can occur subtly. “There absolutely is discrimination happening,” she says. When you’re openly gay in a rural area, she adds, people may be more comfortable ignoring your application for a job or denying you public housing. Since rural areas have fewer advocacy groups focused on LGBT issues, there are fewer places to go for support when those kinds of injuries happen.\u003c/p>\n\u003cp>Enter the \u003ca href=\"http://www.ascr.usda.gov/lgbt_rural_summit_series.html\" target=\"_blank\">Rural Pride Campaign\u003c/a>, a series of day-long summits focused on the LGBT experience in rural America sponsored by the U.S. Department of Agriculture (USDA), the NCLR, and the \u003ca href=\"http://truecolorsfund.org/\" target=\"_blank\">True Colors Fund\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“People assume that if you’re LGBT, you are urban and wealthy,” says Rupert. “But that just isn’t true.”\u003c/p>\n\u003cp>In fact, almost 10 percent of all same sex couples in the U.S. live in rural areas. And those that do, according to a \u003ca href=\"http://williamsinstitute.law.ucla.edu/wp-content/uploads/Albelda-Badgett-Schneebaum-Gates-LGB-Poverty-Report-March-2009.pdf\" target=\"_blank\">report\u003c/a> by the Williams Institute at the University of California at Los Angeles, are twice as likely to live below the poverty line than same-sex couples in cities. They even tend to have lower incomes than straight rural couples. What’s worse, Rupert says, the city-centered stereotype has meant that rural LGBT Americans aren’t on lawmakers’ radar the way their urban counterparts are.\u003c/p>\n\u003cp>“When people don’t know a community exists, policies don’t exist to protect them,” says Rupert.\u003c/p>\n\u003cp>This year, the first Rural Pride summit was held in Greensboro, North Carolina, in early June, with more meetings scheduled across the country over the coming months. Attendees at the town hall-style gatherings have called for protection from employers who seemingly dismiss their applications and federal agencies that might ignore their public housing needs, as well as states that don’t recognize their right to marry. (\u003ca href=\"http://en.wikipedia.org/wiki/Same-sex_marriage_in_the_United_States#States_that_license_same-sex_marriage_.28table.29\" target=\"_blank\">Twenty one states\u003c/a> license same-sex marriage or have legalized it.) Most participants come from counties where farming is a dominant industry, even if they aren’t farmers themselves.\u003c/p>\n\u003cp>The Rural Pride Campaign dovetails with a recent amendment to the USDA’s internal code of conduct*, which now prohibits agency employees from discriminating on the basis of gender identity (i.e., how people dress, perceive themselves or otherwise expresses their gender) and political preference. Sexual identity was previously included in the law. While discrimination was generally prohibited by the agency before the amendment, the additional specificity should make it easier for complainants to receive redress.\u003c/p>\n\u003cp>All this could make farming and other forms of rural livelihood even more appealing for LGBT folks. Despite the fact that equality is still a work in progress, many summit attendees have said they are proud to be part of their rural communities. Rupert remembers one woman who felt more accepted in her small town than she ever did living in a city. Rural America might be more conservative, but the people who call it home have a sense of unity, too.\u003c/p>\n\u003cp>Connecticut farmer and filmmaker, Jonah Mossberg interviewed over 30 self-proclaimed queer farmers while making the 2013 documentary \u003ca href=\"http://outheremovie.com/\" target=\"_blank\">Out Here\u003c/a>. The men and women he met during the project were often drawn to agriculture outside the city because it gave them a rare sense of freedom.\u003c/p>\n\u003cp>“So many queer people struggle to feel good about themselves. But farming makes you feel capable. You can be your freaky self, you can dress weird. As long as you work hard, it doesn’t matter,” says Mossberg.\u003c/p>\n\u003cp>That said, there is a difference between tolerance and real approval. In the film, one gay farmer describes interacting with non-queer members of his community in a way that’s reminiscent of “Don’t ask, Don’t tell. “We don’t talk about our sexuality. We talk about farming, because that’s something we can all connect to,” he says.\u003c/p>\n\u003cp>On a similar note, whenever Jenks Farmer presents to the local Master Gardener Association, he makes sure to show a photo of himself and Hall, standing in a field with their arms around each other.\u003c/p>\n\u003cp>“I tell people that Tom is my partner, and we have a business, a house, and a farm together. I give them words to understand us,” he says.\u003c/p>\n\u003cp>The Rural Pride Campaign wants rural LGBT Americans to realize that they aren’t alone. But the ultimate goal is to move past talk and into substantial policy improvements. The summits are a chance for policymakers to see where progress needs to happen, whether it’s installing an additional bus route so rural LGBTers can travel easily to LGBT-friendly job opportunities or making it easier for rural, transgender residents to apply for subsidized health insurance though Obamacare.\u003c/p>\n\u003cp>“We want to bring rural organizations together with federal policymakers,” says Rupert, who adds that in all policy work the trick isn’t just in writing new laws, but in broadcasting those changes to the public. “There has been so little outreach around the federal government’s LGBT policies to date. Our goal in partnering with the USDA is to help change that.”\u003c/p>\n\u003cp>You can learn more about the Rural Pride Campaign, find a summit near you, or invite NCLR/USDA to host a summit in your town online.\u003c/p>\n\u003cp>*It’s worth noting that the amendment only covers USDA-conducted programs, like those handling rural housing loans, but does not yet include USDA-assisted programs, like the Supplemental Nutrition Assistance Program, known as \u003ca href=\"http://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap\" target=\"_blank\">SNAP\u003c/a>. NCLR hopes the agency will eventually apply the rule to all of its programs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nKristina is a San Francisco-based writer, focused on issues in rural life and agriculture. She was previously in the trenches of ag policy at the Natural Resources Defense Council, campaigning to remove antibiotics from livestock feed and to reduce food waste. She graduated with a B.A. in Religious Studies from Davidson College, where she led students and farmers in a successful crusade to bring local, sustainable fare to campus. Before moving west, Kristina earned a second degree at the French Culinary Institute in New York City. Learn more at \u003ca href=\"http://www.kristinacjohnson.com/\" target=\"_blank\">kristinacjohnson.com\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/86518/american-gaythic-lgbt-farmers-gain-visibility",
"authors": [
"5583"
],
"categories": [
"bayareabites_13718",
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_2035"
],
"tags": [
"bayareabites_2329",
"bayareabites_13726",
"bayareabites_13728",
"bayareabites_13727",
"bayareabites_13729",
"bayareabites_8913"
],
"featImg": "bayareabites_86524",
"label": "bayareabites"
},
"bayareabites_86366": {
"type": "posts",
"id": "bayareabites_86366",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "86366",
"score": null,
"sort": [
1408557301000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1408557301,
"format": "aside",
"disqusTitle": "Organic vs. \"Organic\": How Much Does Certification Matter? ",
"title": "Organic vs. \"Organic\": How Much Does Certification Matter? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86378\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Pranav_Bhatt-e1408335354949-680x408.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Pranav_Bhatt-e1408335354949-680x408.jpg\" alt=\"Tomatoes Pesticides Free. Photo by Pranav Bhatt\" width=\"680\" height=\"408\" class=\"size-full wp-image-86378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Pranav Bhatt\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/hwallace/\" target=\"_blank\">Hannah Wallace\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/18/organic-vs-organic-how-much-does-certification-matter/\" target=\"_blank\">Civil Eats\u003c/a> (8/18/14)\u003c/p>\n\u003cp>Whenever we go to the farmers’ market together, my husband and I disagree about whether we should buy the pricey certified organic berries (my husband’s vote) or the less expensive ones grown without certification, but described by the farm as “sustainably produced.” If I look deep into a farmer’s eyes and she tells me that her fruit is “no-spray,” I’ll buy her berries, saving almost a buck a pint. (After all, the strawberries we grow in our own backyard are not certified organic, but I feel good about eating them.)\u003c/p>\n\u003cp>Lately I’ve been wondering–is my husband right, or is no-spray enough? And what about the assertion—sometimes made by conventional growers—that certified organic farms use pesticides too?\u003c/p>\n\u003ch3>Toxicity: It’s All Relative\u003c/h3>\n\u003cp>In most cases, even certified organic produce is not pesticide-free. But compared to most conventional produce, it can mean a big step in a less-toxic direction.\u003c/p>\n\u003cp>“The overarching concept is that natural pesticides are allowed and synthetics are prohibited, unless specifically allowed,” says Nate Lewis, a senior crop and livestock specialist at the \u003ca href=\"http://www.ota.com/index.html\" target=\"_blank\">Organic Trade Association\u003c/a>. Furthermore, before they can use any approved pesticides, organic farmers must prove that they have a preventative plan in place—and that the plan is failing to prevent pests.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So while most organic farmers rely on plant-based pesticides such as Pyrethrum (from chrysanthemum flowers), extracts of the Benin tree, neem oil, or an extract of the Japanese knotweed root (an effective fungicide), they can occasionally use synthetic pesticides—with strict limitations.\u003c/p>\n\u003cp>There are roughly 40 synthetic substances farmers can use under U.S. Department of Agriculture (USDA) organic standards, says Lewis. Some of these are as innocuous as newspaper, which is allowed for use as mulch or as a “feedstock” for compost, or sticky traps, which provide a physical function (trapping insects) and then are removed from the field at the end of the year.\u003c/p>\n\u003cp>Others include zinc, copper, iron, manganese, molybdenum, selenium, and cobalt—essential plant micronutrients that cannot be used as insecticides or fungicides in most cases. Instead, they’re usually used as soil amendments. (A full list of the chemicals that are allowed under USDA organic standards is available at the \u003ca href=\"http://www.omri.org/omri-lists\" target=\"_blank\">Organic Materials Review Institute\u003c/a>.)\u003c/p>\n\u003cp>About 26 of the 40 synthetic substances allowed in organic crop production are considered pesticides. But these have restrictions, too. For example, soap-based herbicides can only be used on right-of-ways and ditches, but can’t come into contact with organic food. Boric acid, which is a synthetic insecticide, can be used for pest control, but can’t come into contact with crops or soil. Similarly, ammonium carbonate can only be used as bait in insect traps.\u003c/p>\n\u003cp>This list is constantly under scrutiny and is therefore always being revised. For example, until recently, USDA organic standards made an exemption for the use of antibiotics—specifically tetracycline and streptomycin—to be sprayed on \u003ca href=\"http://civileats.com/2013/04/09/surprise-antibiotics-are-allowed-in-organic-apple-and-pear-farming/\" target=\"_blank\">organic apple and pear orchards\u003c/a> to prevent fire blight, which is highly contagious and can wipe out a whole orchard.\u003c/p>\n\u003cp>“It was only allowed at bloom time, which is the only time the orchard is susceptible, so there’s no residue on fruit,” explains Lewis. Nonetheless, the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/nosb\" target=\"_blank\">National Organics Standards Board\u003c/a> (NOSB) let the exemptions for these antibiotics expire—starting October 2014.\u003c/p>\n\u003cp>But just because a chemical comes from a plant doesn’t make it safe. Rotenone, a toxic pesticide that’s derived from the roots of several tropical and sub-tropical plants such as the jicama, can no longer be used on crops in the U.S.—even conventionally farmed ones.\u003c/p>\n\u003cp>“Rotenone has quite the sordid past,” says Lewis. Toxic to humans—it’s classified as “mildly hazardous” \u003ca href=\"http://www.who.int/ipcs/publications/pesticides_hazard/en/\" target=\"_blank\">by the World Health Organization\u003c/a>—rotenone has been linked to Parkinson’s disease in farmworkers. The Environmental Protection Agency revoked its use as a pesticide in 2007, after the companies distributing and selling rotenone voluntarily \u003ca href=\"http://www.epa.gov/oppsrrd1/reregistration/REDs/rotenone_red.pdf\" target=\"_blank\">cancelled all food use registrations\u003c/a> for it.\u003c/p>\n\u003cp>Last year, the NOSB recommended that it be put on the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5101282\" target=\"_blank\">prohibited list\u003c/a> by January 2016. But according to Miles McEvoy, Deputy Administrator of the National Organics Program at the USDA, the agency has more work to do before it can follow the NOSB’s recommendation. Until that happens, Rotenone can still be used on organic banana crops grown in tropical countries like Ecuador.\u003c/p>\n\u003cp>Despite these allowances, the pesticides and herbicides used on conventional farms are still significantly worse. Take \u003ca href=\"http://www.panna.org/resources/organophosphates\" target=\"_blank\">organophosphates\u003c/a>, for instance. This class of pesticide is used on conventional peaches, apples, grapes, green beans, and pears. According to Pesticide Action Network’s database, organophosphates are some of the most toxic insecticides used today. They have been shown to “adversely affect the human nervous system even at low levels of exposure” and hamper neurological development in children. The commonly used herbicides \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19539684\" target=\"_blank\">Glyphosate\u003c/a> (Roundup) and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19539684\" target=\"_blank\">Atrazine\u003c/a>, have also both been shown to act as endocrine disruptors, meaning they interfere with the endocrine (or hormone system) in people and many animals.\u003c/p>\n\u003ch3>Is Talking to Your Farmer Enough?\u003c/h3>\n\u003cp>Oregon farmer Don Kruger, the owner of a \u003ca href=\"http://www.krugersfarmmarket.com/\" target=\"_blank\">150-acre farm\u003c/a> on Sauvie Island and two Portland farm stands, abhors labels. “I honestly would rather talk to the customers, if I could, or have them talk to my staff,” he says.\u003c/p>\n\u003cp>In the 14 years he’s owned his farm, he’s never sprayed a pesticide directly on any food crop. Yet, he says, “I have no interest in being straight-up organic. It gives me a little wiggle room to do things I might need to do.\u003c/p>\n\u003cp>Kruger uses a conventional fungicide on his raspberries. “The Tulameen is the best tasting raspberry—it’s fabulous. But the problem is, it’s prone to root rot,” he says. “I could grow another, inferior grade raspberry, but I don’t want to.” He sprays the plant just as it’s starting to leaf—before it blossoms or fruits.\u003c/p>\n\u003cp>He also uses an herbicide called \u003ca href=\"http://impactherbicide.com/faqs.html\" target=\"_blank\">Impact\u003c/a> (a broad spectrum herbicide with topramezone as the active ingredient) on his corn. It kills the weeds—grass, pig weed, thistle, etc.—that would otherwise hinder the corn’s growth. “Otherwise you have to hand hoe it, and it’s really tough to do,” Kruger says. He sprays when the plant is two inches high and that’s it. “There’s no chance it’s on the corn,” he says.\u003c/p>\n\u003cp>Kruger believes he is offering a more affordable option, a middle-ground for folks who want local food that’s not conventional, but don’t mind that it’s not certified organic either. He is known in Portland for having the most affordable produce around and he prides himself on that.\u003c/p>\n\u003cp>But not everyone has the time for a 10 minute long conversation with their farmer about his growing practices and the nuances of what and when they spray. Furthermore, there are a lot of unregulated terms—like “no-spray” and “sustainably grown”—that get tossed around. And not everyone is as forthright about their practices as Kruger.\u003c/p>\n\u003cp>David Lively, vice president of sales and marketing at \u003ca href=\"http://organicgrown.com/\" target=\"_blank\">Organically Grown Company\u003c/a>, the largest organic produce wholesaler in the Northwest, says farmers markets aren’t always as transparent as many customers believe. “There have been instances where growers selling produce at farmers’ markets have been busted for selling conventional as organic and product they bought off the market as their own.” Lively thinks—and many others in the organic movement agree—that organic certification offers the consumer extra assurance.\u003c/p>\n\u003ch3>Other Reasons to Go Organic\u003c/h3>\n\u003cp>At the end of the day, organic agriculture is about much more than reducing pesticide use. To grow food organically, farmers must build their soil, using techniques like composting, cover crops, and crop rotations rather than fossil fuel-intensive synthetic fertilizer. Doing so is a lot more work. But on an environmental level, that matters.\u003c/p>\n\u003cp>Excess nitrogen from fertilizer not only ends up in the atmosphere as nitrous oxide (where it’s a \u003ca href=\"http://epa.gov/climatechange/ghgemissions/gases/n2o.html\" target=\"_blank\">very potent greenhouse gas\u003c/a>), it also ends up in our waterways and aquifers, where it causes everything from \u003ca href=\"http://www.nytimes.com/2012/11/14/us/tainted-water-in-california-farmworker-communities.html?pagewanted=all&_r=1&\" target=\"_blank\">nitrate poisoning in drinking water\u003c/a>, to \u003ca href=\"http://civileats.com/2014/08/05/what-toledos-water-crisis-reveals-about-industrial-farming/\" target=\"_blank\">toxic algae\u003c/a>, to the \u003ca href=\"http://www.cnn.com/2014/08/05/tech/gulf-of-mexico-dead-zone/\" target=\"_blank\">dead zone in the Gulf of Mexico\u003c/a>. Organic farms must also agree not to use genetically engineered seeds.\u003c/p>\n\u003cp>It’s true that organic certification requires a time commitment on the part of the grower. In addition to a 12-page application, as well as regular audits, organic farmers must \u003ca href=\"http://organic.about.com/od/cropsfarming/tp/Record-Keeping-Tips-For-An-Organic-Farming-Business.htm\" target=\"_blank\">document a great deal of what they do\u003c/a>. The cost to farmers is also a factor, but it doesn’t have to be prohibitive. The USDA has a cost-share program that reimburses farmers 75 percent of the cost of certification, up to $750 per type of farming. Connie Carr, the certification director at \u003ca href=\"http://tilth.org/\" target=\"_blank\">Oregon Tilth\u003c/a>, which inspects and certifies food producers for the USDA, says farmers take advantage of it.\u003c/p>\n\u003cp>“So if your certification costs $1,000”—the upper end of what a small farmer would pay per year—“you’ll get $750 back,” says Carr. Fortunately for farmers, this funding was renewed in the 2014 farm bill.\u003c/p>\n\u003cp>To help streamline the paperwork, which Carr says is no more arduous than applying for a loan or for college, the National Organic Program at the USDA introduced a “\u003ca href=\"http://blogs.usda.gov/2013/04/19/organic-101-sound-and-sensible-approach-to-organic-certification/\" target=\"_blank\">Sound & Sensible\u003c/a>” initiative in 2013, which \u003ca href=\"http://blogs.usda.gov/2013/04/19/organic-101-sound-and-sensible-approach-to-organic-certification/\" target=\"_blank\">works with farmers to remove barriers to certification\u003c/a>. Now, re-applying for certification each year is much easier (a farmer only has to submit changes) and some certifiers have launched online applications.\u003c/p>\n\u003cp>Will these changes lead to more certified organic farmers? It’s too soon to say. But one thing is clear: Consumer demand for organic food continues to grow. Organic food in the U.S. has been growing by an average of 13 percent per year over the past decade and \u003ca href=\"http://www.organicnewsroom.com/2014/05/american_appetite_for_organic.html\" target=\"_blank\">reached $35 billion\u003c/a> last year. Most farmers who take the plunge and go organic will have no problem selling their crops—and they’ll be able to charge a premium for them, too. And why shouldn’t they? Hoeing weeds by hand, cover-cropping, and keeping meticulous records is hard work. Maybe next time I’ll spring for those certified organic berries.\u003c/p>\n\u003cp>\u003cem>Curious about other sustainable farming labels? Stay tuned for a 2nd installment on alternative certification programs.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nHannah Wallace writes about food politics, integrative medicine, and travel for a wide variety of publications including Vogue, The New York Times, Spirit, and Portland Monthly. Her articles and book reviews have also appeared in O: the Oprah Magazine, Travel + Leisure, Mother Jones, and the Los Angeles Times. She is the \u003ca href=\"http://www.hannahmwallace.typepad.com/hannahs_clips/business/\" target=\"_blank\">food and agriculture columnist\u003c/a> at Oregon Business Magazine. \u003c/p>\n\n",
"disqusIdentifier": "86366 http://blogs.kqed.org/bayareabites/?p=86366",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/20/organic-vs-organic-how-much-does-certification-matter/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1889,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1408557301,
"excerpt": "In most cases, even certified organic produce is not pesticide-free. But compared to most conventional produce, it can mean a big step in a less-toxic direction.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In most cases, even certified organic produce is not pesticide-free. But compared to most conventional produce, it can mean a big step in a less-toxic direction.",
"title": "Organic vs. \"Organic\": How Much Does Certification Matter? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Organic vs. \"Organic\": How Much Does Certification Matter? ",
"datePublished": "2014-08-20T10:55:01-07:00",
"dateModified": "2014-08-20T10:55:01-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "organic-vs-organic-how-much-does-certification-matter",
"status": "publish",
"path": "/bayareabites/86366/organic-vs-organic-how-much-does-certification-matter",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86378\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Pranav_Bhatt-e1408335354949-680x408.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Pranav_Bhatt-e1408335354949-680x408.jpg\" alt=\"Tomatoes Pesticides Free. Photo by Pranav Bhatt\" width=\"680\" height=\"408\" class=\"size-full wp-image-86378\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo by Pranav Bhatt\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/hwallace/\" target=\"_blank\">Hannah Wallace\u003c/a>, \u003ca href=\"http://civileats.com/2014/08/18/organic-vs-organic-how-much-does-certification-matter/\" target=\"_blank\">Civil Eats\u003c/a> (8/18/14)\u003c/p>\n\u003cp>Whenever we go to the farmers’ market together, my husband and I disagree about whether we should buy the pricey certified organic berries (my husband’s vote) or the less expensive ones grown without certification, but described by the farm as “sustainably produced.” If I look deep into a farmer’s eyes and she tells me that her fruit is “no-spray,” I’ll buy her berries, saving almost a buck a pint. (After all, the strawberries we grow in our own backyard are not certified organic, but I feel good about eating them.)\u003c/p>\n\u003cp>Lately I’ve been wondering–is my husband right, or is no-spray enough? And what about the assertion—sometimes made by conventional growers—that certified organic farms use pesticides too?\u003c/p>\n\u003ch3>Toxicity: It’s All Relative\u003c/h3>\n\u003cp>In most cases, even certified organic produce is not pesticide-free. But compared to most conventional produce, it can mean a big step in a less-toxic direction.\u003c/p>\n\u003cp>“The overarching concept is that natural pesticides are allowed and synthetics are prohibited, unless specifically allowed,” says Nate Lewis, a senior crop and livestock specialist at the \u003ca href=\"http://www.ota.com/index.html\" target=\"_blank\">Organic Trade Association\u003c/a>. Furthermore, before they can use any approved pesticides, organic farmers must prove that they have a preventative plan in place—and that the plan is failing to prevent pests.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So while most organic farmers rely on plant-based pesticides such as Pyrethrum (from chrysanthemum flowers), extracts of the Benin tree, neem oil, or an extract of the Japanese knotweed root (an effective fungicide), they can occasionally use synthetic pesticides—with strict limitations.\u003c/p>\n\u003cp>There are roughly 40 synthetic substances farmers can use under U.S. Department of Agriculture (USDA) organic standards, says Lewis. Some of these are as innocuous as newspaper, which is allowed for use as mulch or as a “feedstock” for compost, or sticky traps, which provide a physical function (trapping insects) and then are removed from the field at the end of the year.\u003c/p>\n\u003cp>Others include zinc, copper, iron, manganese, molybdenum, selenium, and cobalt—essential plant micronutrients that cannot be used as insecticides or fungicides in most cases. Instead, they’re usually used as soil amendments. (A full list of the chemicals that are allowed under USDA organic standards is available at the \u003ca href=\"http://www.omri.org/omri-lists\" target=\"_blank\">Organic Materials Review Institute\u003c/a>.)\u003c/p>\n\u003cp>About 26 of the 40 synthetic substances allowed in organic crop production are considered pesticides. But these have restrictions, too. For example, soap-based herbicides can only be used on right-of-ways and ditches, but can’t come into contact with organic food. Boric acid, which is a synthetic insecticide, can be used for pest control, but can’t come into contact with crops or soil. Similarly, ammonium carbonate can only be used as bait in insect traps.\u003c/p>\n\u003cp>This list is constantly under scrutiny and is therefore always being revised. For example, until recently, USDA organic standards made an exemption for the use of antibiotics—specifically tetracycline and streptomycin—to be sprayed on \u003ca href=\"http://civileats.com/2013/04/09/surprise-antibiotics-are-allowed-in-organic-apple-and-pear-farming/\" target=\"_blank\">organic apple and pear orchards\u003c/a> to prevent fire blight, which is highly contagious and can wipe out a whole orchard.\u003c/p>\n\u003cp>“It was only allowed at bloom time, which is the only time the orchard is susceptible, so there’s no residue on fruit,” explains Lewis. Nonetheless, the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/nosb\" target=\"_blank\">National Organics Standards Board\u003c/a> (NOSB) let the exemptions for these antibiotics expire—starting October 2014.\u003c/p>\n\u003cp>But just because a chemical comes from a plant doesn’t make it safe. Rotenone, a toxic pesticide that’s derived from the roots of several tropical and sub-tropical plants such as the jicama, can no longer be used on crops in the U.S.—even conventionally farmed ones.\u003c/p>\n\u003cp>“Rotenone has quite the sordid past,” says Lewis. Toxic to humans—it’s classified as “mildly hazardous” \u003ca href=\"http://www.who.int/ipcs/publications/pesticides_hazard/en/\" target=\"_blank\">by the World Health Organization\u003c/a>—rotenone has been linked to Parkinson’s disease in farmworkers. The Environmental Protection Agency revoked its use as a pesticide in 2007, after the companies distributing and selling rotenone voluntarily \u003ca href=\"http://www.epa.gov/oppsrrd1/reregistration/REDs/rotenone_red.pdf\" target=\"_blank\">cancelled all food use registrations\u003c/a> for it.\u003c/p>\n\u003cp>Last year, the NOSB recommended that it be put on the \u003ca href=\"http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5101282\" target=\"_blank\">prohibited list\u003c/a> by January 2016. But according to Miles McEvoy, Deputy Administrator of the National Organics Program at the USDA, the agency has more work to do before it can follow the NOSB’s recommendation. Until that happens, Rotenone can still be used on organic banana crops grown in tropical countries like Ecuador.\u003c/p>\n\u003cp>Despite these allowances, the pesticides and herbicides used on conventional farms are still significantly worse. Take \u003ca href=\"http://www.panna.org/resources/organophosphates\" target=\"_blank\">organophosphates\u003c/a>, for instance. This class of pesticide is used on conventional peaches, apples, grapes, green beans, and pears. According to Pesticide Action Network’s database, organophosphates are some of the most toxic insecticides used today. They have been shown to “adversely affect the human nervous system even at low levels of exposure” and hamper neurological development in children. The commonly used herbicides \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19539684\" target=\"_blank\">Glyphosate\u003c/a> (Roundup) and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19539684\" target=\"_blank\">Atrazine\u003c/a>, have also both been shown to act as endocrine disruptors, meaning they interfere with the endocrine (or hormone system) in people and many animals.\u003c/p>\n\u003ch3>Is Talking to Your Farmer Enough?\u003c/h3>\n\u003cp>Oregon farmer Don Kruger, the owner of a \u003ca href=\"http://www.krugersfarmmarket.com/\" target=\"_blank\">150-acre farm\u003c/a> on Sauvie Island and two Portland farm stands, abhors labels. “I honestly would rather talk to the customers, if I could, or have them talk to my staff,” he says.\u003c/p>\n\u003cp>In the 14 years he’s owned his farm, he’s never sprayed a pesticide directly on any food crop. Yet, he says, “I have no interest in being straight-up organic. It gives me a little wiggle room to do things I might need to do.\u003c/p>\n\u003cp>Kruger uses a conventional fungicide on his raspberries. “The Tulameen is the best tasting raspberry—it’s fabulous. But the problem is, it’s prone to root rot,” he says. “I could grow another, inferior grade raspberry, but I don’t want to.” He sprays the plant just as it’s starting to leaf—before it blossoms or fruits.\u003c/p>\n\u003cp>He also uses an herbicide called \u003ca href=\"http://impactherbicide.com/faqs.html\" target=\"_blank\">Impact\u003c/a> (a broad spectrum herbicide with topramezone as the active ingredient) on his corn. It kills the weeds—grass, pig weed, thistle, etc.—that would otherwise hinder the corn’s growth. “Otherwise you have to hand hoe it, and it’s really tough to do,” Kruger says. He sprays when the plant is two inches high and that’s it. “There’s no chance it’s on the corn,” he says.\u003c/p>\n\u003cp>Kruger believes he is offering a more affordable option, a middle-ground for folks who want local food that’s not conventional, but don’t mind that it’s not certified organic either. He is known in Portland for having the most affordable produce around and he prides himself on that.\u003c/p>\n\u003cp>But not everyone has the time for a 10 minute long conversation with their farmer about his growing practices and the nuances of what and when they spray. Furthermore, there are a lot of unregulated terms—like “no-spray” and “sustainably grown”—that get tossed around. And not everyone is as forthright about their practices as Kruger.\u003c/p>\n\u003cp>David Lively, vice president of sales and marketing at \u003ca href=\"http://organicgrown.com/\" target=\"_blank\">Organically Grown Company\u003c/a>, the largest organic produce wholesaler in the Northwest, says farmers markets aren’t always as transparent as many customers believe. “There have been instances where growers selling produce at farmers’ markets have been busted for selling conventional as organic and product they bought off the market as their own.” Lively thinks—and many others in the organic movement agree—that organic certification offers the consumer extra assurance.\u003c/p>\n\u003ch3>Other Reasons to Go Organic\u003c/h3>\n\u003cp>At the end of the day, organic agriculture is about much more than reducing pesticide use. To grow food organically, farmers must build their soil, using techniques like composting, cover crops, and crop rotations rather than fossil fuel-intensive synthetic fertilizer. Doing so is a lot more work. But on an environmental level, that matters.\u003c/p>\n\u003cp>Excess nitrogen from fertilizer not only ends up in the atmosphere as nitrous oxide (where it’s a \u003ca href=\"http://epa.gov/climatechange/ghgemissions/gases/n2o.html\" target=\"_blank\">very potent greenhouse gas\u003c/a>), it also ends up in our waterways and aquifers, where it causes everything from \u003ca href=\"http://www.nytimes.com/2012/11/14/us/tainted-water-in-california-farmworker-communities.html?pagewanted=all&_r=1&\" target=\"_blank\">nitrate poisoning in drinking water\u003c/a>, to \u003ca href=\"http://civileats.com/2014/08/05/what-toledos-water-crisis-reveals-about-industrial-farming/\" target=\"_blank\">toxic algae\u003c/a>, to the \u003ca href=\"http://www.cnn.com/2014/08/05/tech/gulf-of-mexico-dead-zone/\" target=\"_blank\">dead zone in the Gulf of Mexico\u003c/a>. Organic farms must also agree not to use genetically engineered seeds.\u003c/p>\n\u003cp>It’s true that organic certification requires a time commitment on the part of the grower. In addition to a 12-page application, as well as regular audits, organic farmers must \u003ca href=\"http://organic.about.com/od/cropsfarming/tp/Record-Keeping-Tips-For-An-Organic-Farming-Business.htm\" target=\"_blank\">document a great deal of what they do\u003c/a>. The cost to farmers is also a factor, but it doesn’t have to be prohibitive. The USDA has a cost-share program that reimburses farmers 75 percent of the cost of certification, up to $750 per type of farming. Connie Carr, the certification director at \u003ca href=\"http://tilth.org/\" target=\"_blank\">Oregon Tilth\u003c/a>, which inspects and certifies food producers for the USDA, says farmers take advantage of it.\u003c/p>\n\u003cp>“So if your certification costs $1,000”—the upper end of what a small farmer would pay per year—“you’ll get $750 back,” says Carr. Fortunately for farmers, this funding was renewed in the 2014 farm bill.\u003c/p>\n\u003cp>To help streamline the paperwork, which Carr says is no more arduous than applying for a loan or for college, the National Organic Program at the USDA introduced a “\u003ca href=\"http://blogs.usda.gov/2013/04/19/organic-101-sound-and-sensible-approach-to-organic-certification/\" target=\"_blank\">Sound & Sensible\u003c/a>” initiative in 2013, which \u003ca href=\"http://blogs.usda.gov/2013/04/19/organic-101-sound-and-sensible-approach-to-organic-certification/\" target=\"_blank\">works with farmers to remove barriers to certification\u003c/a>. Now, re-applying for certification each year is much easier (a farmer only has to submit changes) and some certifiers have launched online applications.\u003c/p>\n\u003cp>Will these changes lead to more certified organic farmers? It’s too soon to say. But one thing is clear: Consumer demand for organic food continues to grow. Organic food in the U.S. has been growing by an average of 13 percent per year over the past decade and \u003ca href=\"http://www.organicnewsroom.com/2014/05/american_appetite_for_organic.html\" target=\"_blank\">reached $35 billion\u003c/a> last year. Most farmers who take the plunge and go organic will have no problem selling their crops—and they’ll be able to charge a premium for them, too. And why shouldn’t they? Hoeing weeds by hand, cover-cropping, and keeping meticulous records is hard work. Maybe next time I’ll spring for those certified organic berries.\u003c/p>\n\u003cp>\u003cem>Curious about other sustainable farming labels? Stay tuned for a 2nd installment on alternative certification programs.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nHannah Wallace writes about food politics, integrative medicine, and travel for a wide variety of publications including Vogue, The New York Times, Spirit, and Portland Monthly. Her articles and book reviews have also appeared in O: the Oprah Magazine, Travel + Leisure, Mother Jones, and the Los Angeles Times. She is the \u003ca href=\"http://www.hannahmwallace.typepad.com/hannahs_clips/business/\" target=\"_blank\">food and agriculture columnist\u003c/a> at Oregon Business Magazine. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/86366/organic-vs-organic-how-much-does-certification-matter",
"authors": [
"5583"
],
"categories": [
"bayareabites_13718",
"bayareabites_1874",
"bayareabites_95",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_2035",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_13717",
"bayareabites_65",
"bayareabites_13715",
"bayareabites_11445",
"bayareabites_13716",
"bayareabites_8913"
],
"featImg": "bayareabites_86378",
"label": "bayareabites"
},
"bayareabites_86235": {
"type": "posts",
"id": "bayareabites_86235",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "86235",
"score": null,
"sort": [
1408385164000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1408385164,
"format": "aside",
"disqusTitle": "For Food Startups, Incubators Help Dish Up Success",
"title": "For Food Startups, Incubators Help Dish Up Success",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86236\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-1c_slide-c619cea98f482bfc6546ae831bd481eaa6081cbf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-1c_slide-c619cea98f482bfc6546ae831bd481eaa6081cbf.jpg\" alt=\"Whisked bakery founder Jenna Huntsberger (right) and baker's assistant Lauren Moore prepare pies in Union Kitchen, a food incubator in Washington, D.C. Huntsberger says the shared kitchen space and the business know-how she's honed there have played a big part in her success. Photo: Meredith Rizzo/NPR \" width=\"1998\" height=\"1332\" class=\"size-full wp-image-86236\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisked bakery founder Jenna Huntsberger (right) and baker's assistant Lauren Moore prepare pies in Union Kitchen, a food incubator in Washington, D.C. Huntsberger says the shared kitchen space and the business know-how she's honed there have played a big part in her success. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140818_me_for_food_start-ups_incubators_help_dish_up_success.mp3\u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/336877182/for-food-start-ups-incubators-help-dish-up-success\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/18/14)\u003c/p>\n\u003cp>If you want to get in shape, you can join a gym. But if you want to start a food business, where do you go?\u003c/p>\n\u003cp>Try a culinary incubator.\u003c/p>\n\u003cp>Just as gym members share workout equipment, members of many food incubators share commercial kitchen space.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Incubators also offer business support and technical assistance — like branding, sales and distribution — to help \"foodpreneurs\" get off the ground.\u003c/p>\n\u003cp>\"The food incubator model has really grown in the last several years, from virtually no food incubators to probably about 200 [or \u003ca href=\"http://www.culinaryincubator.com/maps.php\">more\u003c/a>] in the U.S.,\" Andrea Bell, the founder of Chef's Kitchen in Los Angeles, Calif., tells us.\u003c/p>\n\u003cp>And why such growth? With the \u003ca href=\"http://www.smallfoodbiz.com/2014/04/07/sales-of-specialty-food-products-soar-infographic/\">booming demand\u003c/a> for specialty and artisanal foods, incubators can help hungry entrepreneurs get started in a licensed kitchen at a fraction of the price of leasing their own space.\u003c/p>\n\u003cp>In Portland, \u003ca href=\"http://kitchencru.biz/\">KitchenCru\u003c/a> is thriving, and in San Francisco, there's the nonprofit \u003ca href=\"http://www.lacocinasf.org/\">La Cocina,\u003c/a> which focuses on cultivating low-income food entrepreneurs. Incubators have sprung up in towns beyond these foodie meccas, too, at institutions like \u003ca href=\"http://www.lsuagcenter.com/en/our_offices/departments/food_science/extension_outreach/incubator/\">Louisiana State Univerity \u003c/a> in Baton Rouge and \u003ca href=\"http://www.ncagr.gov/markets/agribiz/foodbiz.html#incubator\">Mayland Community College\u003c/a> in North Carolina.\u003c/p>\n\u003cp>\"Everyone wants fresh and local [food],\" says Cullen Gilchrist, co-founder of food incubator \u003ca href=\"http://unionkitchendc.com/\">Union Kitchen\u003c/a> in Washington, D.C.\u003c/p>\n\u003cp>But getting started as a foodpreneur is tricky. \"The failure rate of food businesses — it's enormous,\" says Gilchrist. His goal is to lower the barriers to entry and teach foodpreneurs what they need to know.\u003c/p>\n\u003cp>\"You need to be able to make great food — that's a given,\" says Gilchrist. But passion alone for your product only takes you so far. That stellar pie you bake from your grandmother's recipe that all your friends love is really just the first step, he says.\u003c/p>\n\u003cp>If you really want to make it, there's a long checklist to consider: Do you have a food handler's license? How are you going to find customers? What about business insurance, working a spreadsheet or a plan to distribute your food?\u003c/p>\n\u003cp>\"[The food business] is not for the faint of heart,\" says Jenna Huntsberger as she pulls sheets of snickerdoodles out of the double-stacked convection ovens at Union Kitchen. Huntsberger started \u003ca href=\"http://whiskeddc.com/\">Whisked\u003c/a> bakery, one of about 50 startups housed at the food incubator.\u003c/p>\n\u003cp>\"You've got to know how much it costs to make this cookie,\" Huntsberger says. That means the labor and the ingredients.\u003c/p>\n\u003cfigure id=\"attachment_86237\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-2_slide-a9ae7bab891219d844008dffe876ee60940dce49.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-2_slide-a9ae7bab891219d844008dffe876ee60940dce49.jpg\" alt=\"Jonas Singer (left) and Cullen Gilchrist co-founded Union Kitchen, a food incubator in Washington, D.C. Photo: Meredith Rizzo/NPR \" width=\"2000\" height=\"1332\" class=\"size-full wp-image-86237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonas Singer (left) and Cullen Gilchrist co-founded Union Kitchen, a food incubator in Washington, D.C. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>In a business where profit margins are small, Huntsberger realized that the difference between being in the red and being in the black, in one instance, came down to how many walnuts she was adding to a line of cookie bars she sold.\u003c/p>\n\u003cp>When she priced out the bars, she calculated that she was spending $0.74 on ingredients, mostly nuts, for a cookie that was selling for about $1. That's way out of line with the rule of thumb that food costs should be kept to 30 percent of the retail price of the product.\u003c/p>\n\u003cp>So once it was clear that she'd \"never, ever make money on the product,\" she says, she stopped making it. Huntsberger's bottom line? Become a numbers person.\u003c/p>\n\u003cp>Huntsberger's business has doubled since 2012. And, she says, the shared kitchen space and the business know-how she's honed at Union Kitchen have been a big part of her success. She has picked up retail clients, such as \u003ca href=\"http://www.washingtonsgreengrocer.com/farms/whisked.htm\">Washington's Green Grocer\u003c/a>, which does a weekly pickup at Union Kitchen.\u003c/p>\n\u003cp>\"What you get is this collaborative environment,\" says business consultant \u003ca href=\"http://www.terrystarbucker.com/\">Terry St. Marie, \u003c/a>who has studied the incubator model. \"It's more than just providing [startups] with a stove; it's giving them connections.\"\u003c/p>\n\u003cp>It's hard to estimate the success rate of food incubators, in part because the model is still new. But Union Kitchen says 10 of its members and alumni businesses have opened, or are in the process of opening, their own brick-and-mortar establishments.\u003c/p>\n\u003cp>\"We've created about 300 jobs,\" Gilchrist says.\u003c/p>\n\u003cp>And, he says, incubators like his are cultivating the kind of food businesses the community wants. Every time a Union Kitchen startup opens a store, \"that's one less Subway or Potbelly.\"\u003c/p>\n\u003cp>At a time when big chains dominate, he's optimistic that small, independent businesses can find success, too. \u003c/p>\n\u003cblockquote>\n\u003ch3>Three Tips For Would-Be Food Entrepreneurs\u003c/h3>\n\u003cp>\u003cstrong>Don't Quit Your Day Job:\u003c/strong>\u003cbr>\nAndrea Bell of Chef's Kitchen tells prospective startups that it will likely take a couple of years before they turn a profit. If you can get 24/7 kitchen access at an incubator, you can can bake or cook in off hours or on weekends. If you make that work, you can scale up later.\u003c/p>\n\u003cp>\u003cstrong>The Food Biz Requires Enormous Physical Stamina:\u003c/strong>\u003cbr>\nVictoria Lai, a D.C. attorney-turned-ice cream entrepreneur, recently moved out of Union Kitchen and opened her own storefront shop, called . She tells us it's exhausting being on her feet all day.\u003c/p>\n\u003cp>\"Even though I've pulled all-nighters in other jobs, working late at a computer is in many ways easier than managing a line of customers that extends out the door for hours,\" she says.\u003c/p>\n\u003cp>\u003cstrong>If It's Not Working, Cut Your Loses:\u003c/strong>\u003cbr>\nThe appeal of the incubator model is that it offers inexpensive access to a licensed commercial kitchen. It's a way to test the waters, without taking on a lot of debt or risk.\u003c/p>\n\u003cp>If you start a business out of Union Kitchen, \"and three months later you realize it was a bad idea, you're out a couple thousand dollars,\" says co-founder Cullen Gilchrist.\u003c/p>\u003c/blockquote>\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",
"disqusIdentifier": "86235 http://blogs.kqed.org/bayareabites/?p=86235",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/18/for-food-startups-incubators-help-dish-up-success/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1052,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1408388111,
"excerpt": "Demand for specialty and artisanal foods is booming, and new entrepreneurs want to get in on the action. Incubators can provide shared commercial kitchen space and tips on sales and distribution.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Demand for specialty and artisanal foods is booming, and new entrepreneurs want to get in on the action. Incubators can provide shared commercial kitchen space and tips on sales and distribution.",
"title": "For Food Startups, Incubators Help Dish Up Success | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "For Food Startups, Incubators Help Dish Up Success",
"datePublished": "2014-08-18T11:06:04-07:00",
"dateModified": "2014-08-18T11:55:11-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "for-food-startups-incubators-help-dish-up-success",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=336877182&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey",
"nprStoryDate": "Mon, 18 Aug 2014 03:47:00 -0400",
"nprLastModifiedDate": "Mon, 18 Aug 2014 11:42:00 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/08/18/336877182/for-food-start-ups-incubators-help-dish-up-success?ft=3&f=336877182",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140818_me_for_food_start-ups_incubators_help_dish_up_success.mp3?orgId=1&topicId=1053&ft=3&f=336877182",
"nprAudioM3u": "http://api.npr.org/m3u/1341283438-0ba328.m3u?orgId=1&topicId=1053&ft=3&f=336877182",
"nprStoryId": "336877182",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 18 Aug 2014 11:42:00 -0400",
"path": "/bayareabites/86235/for-food-startups-incubators-help-dish-up-success",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140818_me_for_food_start-ups_incubators_help_dish_up_success.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86236\" class=\"wp-caption aligncenter\" style=\"max-width: 1998px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-1c_slide-c619cea98f482bfc6546ae831bd481eaa6081cbf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-1c_slide-c619cea98f482bfc6546ae831bd481eaa6081cbf.jpg\" alt=\"Whisked bakery founder Jenna Huntsberger (right) and baker's assistant Lauren Moore prepare pies in Union Kitchen, a food incubator in Washington, D.C. Huntsberger says the shared kitchen space and the business know-how she's honed there have played a big part in her success. Photo: Meredith Rizzo/NPR \" width=\"1998\" height=\"1332\" class=\"size-full wp-image-86236\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whisked bakery founder Jenna Huntsberger (right) and baker's assistant Lauren Moore prepare pies in Union Kitchen, a food incubator in Washington, D.C. Huntsberger says the shared kitchen space and the business know-how she's honed there have played a big part in her success. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on Morning Edition:\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2014/08/20140818_me_for_food_start-ups_incubators_help_dish_up_success.mp3\u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/18/336877182/for-food-start-ups-incubators-help-dish-up-success\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/18/14)\u003c/p>\n\u003cp>If you want to get in shape, you can join a gym. But if you want to start a food business, where do you go?\u003c/p>\n\u003cp>Try a culinary incubator.\u003c/p>\n\u003cp>Just as gym members share workout equipment, members of many food incubators share commercial kitchen space.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Incubators also offer business support and technical assistance — like branding, sales and distribution — to help \"foodpreneurs\" get off the ground.\u003c/p>\n\u003cp>\"The food incubator model has really grown in the last several years, from virtually no food incubators to probably about 200 [or \u003ca href=\"http://www.culinaryincubator.com/maps.php\">more\u003c/a>] in the U.S.,\" Andrea Bell, the founder of Chef's Kitchen in Los Angeles, Calif., tells us.\u003c/p>\n\u003cp>And why such growth? With the \u003ca href=\"http://www.smallfoodbiz.com/2014/04/07/sales-of-specialty-food-products-soar-infographic/\">booming demand\u003c/a> for specialty and artisanal foods, incubators can help hungry entrepreneurs get started in a licensed kitchen at a fraction of the price of leasing their own space.\u003c/p>\n\u003cp>In Portland, \u003ca href=\"http://kitchencru.biz/\">KitchenCru\u003c/a> is thriving, and in San Francisco, there's the nonprofit \u003ca href=\"http://www.lacocinasf.org/\">La Cocina,\u003c/a> which focuses on cultivating low-income food entrepreneurs. Incubators have sprung up in towns beyond these foodie meccas, too, at institutions like \u003ca href=\"http://www.lsuagcenter.com/en/our_offices/departments/food_science/extension_outreach/incubator/\">Louisiana State Univerity \u003c/a> in Baton Rouge and \u003ca href=\"http://www.ncagr.gov/markets/agribiz/foodbiz.html#incubator\">Mayland Community College\u003c/a> in North Carolina.\u003c/p>\n\u003cp>\"Everyone wants fresh and local [food],\" says Cullen Gilchrist, co-founder of food incubator \u003ca href=\"http://unionkitchendc.com/\">Union Kitchen\u003c/a> in Washington, D.C.\u003c/p>\n\u003cp>But getting started as a foodpreneur is tricky. \"The failure rate of food businesses — it's enormous,\" says Gilchrist. His goal is to lower the barriers to entry and teach foodpreneurs what they need to know.\u003c/p>\n\u003cp>\"You need to be able to make great food — that's a given,\" says Gilchrist. But passion alone for your product only takes you so far. That stellar pie you bake from your grandmother's recipe that all your friends love is really just the first step, he says.\u003c/p>\n\u003cp>If you really want to make it, there's a long checklist to consider: Do you have a food handler's license? How are you going to find customers? What about business insurance, working a spreadsheet or a plan to distribute your food?\u003c/p>\n\u003cp>\"[The food business] is not for the faint of heart,\" says Jenna Huntsberger as she pulls sheets of snickerdoodles out of the double-stacked convection ovens at Union Kitchen. Huntsberger started \u003ca href=\"http://whiskeddc.com/\">Whisked\u003c/a> bakery, one of about 50 startups housed at the food incubator.\u003c/p>\n\u003cp>\"You've got to know how much it costs to make this cookie,\" Huntsberger says. That means the labor and the ingredients.\u003c/p>\n\u003cfigure id=\"attachment_86237\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-2_slide-a9ae7bab891219d844008dffe876ee60940dce49.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/food-incubator-2_slide-a9ae7bab891219d844008dffe876ee60940dce49.jpg\" alt=\"Jonas Singer (left) and Cullen Gilchrist co-founded Union Kitchen, a food incubator in Washington, D.C. Photo: Meredith Rizzo/NPR \" width=\"2000\" height=\"1332\" class=\"size-full wp-image-86237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonas Singer (left) and Cullen Gilchrist co-founded Union Kitchen, a food incubator in Washington, D.C. Photo: Meredith Rizzo/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>In a business where profit margins are small, Huntsberger realized that the difference between being in the red and being in the black, in one instance, came down to how many walnuts she was adding to a line of cookie bars she sold.\u003c/p>\n\u003cp>When she priced out the bars, she calculated that she was spending $0.74 on ingredients, mostly nuts, for a cookie that was selling for about $1. That's way out of line with the rule of thumb that food costs should be kept to 30 percent of the retail price of the product.\u003c/p>\n\u003cp>So once it was clear that she'd \"never, ever make money on the product,\" she says, she stopped making it. Huntsberger's bottom line? Become a numbers person.\u003c/p>\n\u003cp>Huntsberger's business has doubled since 2012. And, she says, the shared kitchen space and the business know-how she's honed at Union Kitchen have been a big part of her success. She has picked up retail clients, such as \u003ca href=\"http://www.washingtonsgreengrocer.com/farms/whisked.htm\">Washington's Green Grocer\u003c/a>, which does a weekly pickup at Union Kitchen.\u003c/p>\n\u003cp>\"What you get is this collaborative environment,\" says business consultant \u003ca href=\"http://www.terrystarbucker.com/\">Terry St. Marie, \u003c/a>who has studied the incubator model. \"It's more than just providing [startups] with a stove; it's giving them connections.\"\u003c/p>\n\u003cp>It's hard to estimate the success rate of food incubators, in part because the model is still new. But Union Kitchen says 10 of its members and alumni businesses have opened, or are in the process of opening, their own brick-and-mortar establishments.\u003c/p>\n\u003cp>\"We've created about 300 jobs,\" Gilchrist says.\u003c/p>\n\u003cp>And, he says, incubators like his are cultivating the kind of food businesses the community wants. Every time a Union Kitchen startup opens a store, \"that's one less Subway or Potbelly.\"\u003c/p>\n\u003cp>At a time when big chains dominate, he's optimistic that small, independent businesses can find success, too. \u003c/p>\n\u003cblockquote>\n\u003ch3>Three Tips For Would-Be Food Entrepreneurs\u003c/h3>\n\u003cp>\u003cstrong>Don't Quit Your Day Job:\u003c/strong>\u003cbr>\nAndrea Bell of Chef's Kitchen tells prospective startups that it will likely take a couple of years before they turn a profit. If you can get 24/7 kitchen access at an incubator, you can can bake or cook in off hours or on weekends. If you make that work, you can scale up later.\u003c/p>\n\u003cp>\u003cstrong>The Food Biz Requires Enormous Physical Stamina:\u003c/strong>\u003cbr>\nVictoria Lai, a D.C. attorney-turned-ice cream entrepreneur, recently moved out of Union Kitchen and opened her own storefront shop, called . She tells us it's exhausting being on her feet all day.\u003c/p>\n\u003cp>\"Even though I've pulled all-nighters in other jobs, working late at a computer is in many ways easier than managing a line of customers that extends out the door for hours,\" she says.\u003c/p>\n\u003cp>\u003cstrong>If It's Not Working, Cut Your Loses:\u003c/strong>\u003cbr>\nThe appeal of the incubator model is that it offers inexpensive access to a licensed commercial kitchen. It's a way to test the waters, without taking on a lot of debt or risk.\u003c/p>\n\u003cp>If you start a business out of Union Kitchen, \"and three months later you realize it was a bad idea, you're out a couple thousand dollars,\" says co-founder Cullen Gilchrist.\u003c/p>\u003c/blockquote>\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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/86235/for-food-startups-incubators-help-dish-up-success",
"authors": [
"byline_bayareabites_86235"
],
"categories": [
"bayareabites_109",
"bayareabites_4084",
"bayareabites_1875",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_13703",
"bayareabites_13704",
"bayareabites_13705",
"bayareabites_13656",
"bayareabites_13706",
"bayareabites_295",
"bayareabites_10921"
],
"featImg": "bayareabites_86236",
"label": "bayareabites"
},
"bayareabites_86134": {
"type": "posts",
"id": "bayareabites_86134",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "86134",
"score": null,
"sort": [
1408111886000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1408111886,
"format": "aside",
"disqusTitle": "Barnraiser Hopes to Change the Food System, One Project at a Time",
"title": "Barnraiser Hopes to Change the Food System, One Project at a Time",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86165\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barnraiser-screenshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barnraiser-screenshot1000.jpg\" alt=\"Barnraiser is a new crowdsourcing platform for sustainable food.\" width=\"1000\" height=\"806\" class=\"size-full wp-image-86165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barnraiser is a new crowdsourcing platform for sustainable food.\u003c/figcaption>\u003c/figure>\n\u003cp>Four years ago, Marissa Guggiana and Tia Harrison founded \u003ca href=\"http://www.thebutchersguild.org/\" target=\"_blank\">The Butcher’s Guild\u003c/a>, a network of artisanal butchers dedicated to supplying conscientious consumers’ growing demand for humanely-raised meat. But like any young organization, they had big ideas without a budget to match.\u003c/p>\n\u003cp>Growing in membership, they hoped to hold their third national conference this fall called \u003ca href=\"http://www.thebutchersguild.org/bg-conference-2014/\" target=\"_blank\">“The Future of Meat: Third Annual Butchers’ Guild Conference and Industry Summit,”\u003c/a> and provide scholarships for those who needed them. They were brainstorming an app that would help butchers increase profitability on whole animal butchery. They wanted to become a non-profit organization. And they wanted to create regional chapters, making it easier for members to be in contact with those in their area.\u003c/p>\n\u003cfigure id=\"attachment_86166\" class=\"wp-caption aligncenter\" style=\"max-width: 441px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild-2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild-2.png\" alt=\"Tia Harrison, left, and Marissa Guggiana of The Butcher's Guild, used Barnraiser successfully to raise over $12,000. Photo courtesy of Barnraiser.\" width=\"441\" height=\"612\" class=\"size-full wp-image-86166\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tia Harrison, left, and Marissa Guggiana of The Butcher's Guild, used Barnraiser successfully to raise over $12,000. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>They estimated they needed at least $8,000 to take them to the next level. Rather than \u003ca href=\"https://www.indiegogo.com/\" target=\"_blank\">Indiegogo\u003c/a> or \u003ca href=\"https://www.kickstarter.com/\" target=\"_blank\">Kickstarter\u003c/a>, the most popular and well-known crowdfunding platforms, they used \u003ca href=\"https://www.barnraiser.us/\" target=\"_blank\">Barnraiser\u003c/a>, a San Francisco and Napa-based startup, dedicated solely to transforming the food system, one project at a time.\u003c/p>\n\u003cfigure id=\"attachment_86167\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild.png\" alt=\"The Butcher's Guild celebrates whole animal butchery. Photo courtesy of Barnraiser.\" width=\"500\" class=\"size-full wp-image-86167\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Butcher's Guild celebrates whole animal butchery. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>The Butcher’s Guild surpassed their goal by over 50 percent, raising over $12,000. The additional funds will go toward developing a training program for new butchers.\u003c/p>\n\u003cp>“Our experience with Barnraiser was stellar,” said Guggiana. “There was so much feedback and openness with their contacts and ideas. It really felt like collaboration more than a platform.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Barnraiser is the brainchild of Eileen Gordon Chiarello, who though raised in Northern Virginia, spent summers in the Bay Area (her mother is from Petaluma, and an aunt married into the Giacomini family, who now makes \u003ca href=\"https://www.pointreyescheese.com/point-reyes-original-blue\" target=\"_blank\">Pt. Reyes Original Blue Cheese\u003c/a>). With a background in technology, Chiarello worked for Apple and several startups earlier in her career, specializing in education and then later branding and storytelling. When she met and married \u003ca href=\"//michaelchiarello.com/\" target=\"_blank\">Chef Michael Chiarello\u003c/a> of Bottega and Coqueta not to mention Food Network fame, she helped him launch \u003ca href=\"http://www.napastyle.com/\" target=\"_blank\">Napa Style\u003c/a>, which markets artisanal food products, along with furniture and kitchenware, and the family converted a piece of fallow land near their Napa home into a sustainable and biodynamic vineyard.\u003c/p>\n\u003cfigure id=\"attachment_86163\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Eileen_Gordon_Chiarello700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Eileen_Gordon_Chiarello700.jpg\" alt=\"Eileen Gordon Chiarello is the force behind Barnraiser. Photo courtesy of Barnraiser.\" width=\"500\" class=\"size-full wp-image-86163\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eileen Gordon Chiarello is the force behind Barnraiser. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>After founding a summer camp for children to learn about where their food comes from, Chiarello felt ready for her next venture: “to celebrate and empower all the innovators who are remaking our food system around the globe.” \u003c/p>\n\u003cp>“There are 41 million Americans who align ourselves with health and sustainability,” she said. “With Barnraiser, we can build the food system the way we want it to be. There are barriers for innovators, but not always big barriers. I love the idea of a lot of people giving a little money. It’s important for us to back the small, medium and large changes together, to help these innovators remake our food system. It doesn’t matter whether someone is moving the needle an inch or a mile, but together, we can all create a big wave of change.”\u003c/p>\n\u003cp>Barnraiser operates on the same model as most crowdfunding platforms, taking a five percent cut if the project gets funded, nothing if it doesn’t, with an additional four to five percent charged for the credit card transaction. Campaigns must be looking to raise at least $2,000. It has hosted about a dozen campaigns so far – carefully curated by Chairello herself -- since its soft launch in April, and plans to open to the public in September.\u003c/p>\n\u003cp>In addition to the Butcher's Guild, some other projects that have been funded include \u003ca href=\"http://foragedfeast.org/about-denver-fruit-harvesting.html\" target=\"_blank\">Foraged Feast\u003c/a>, a Denver-based organization that collects and donates foraged backyard fruit to the needy, organic farming pioneer \u003ca href=\"https://www.barnraiser.us/projects/eureka-help-save-heirloom-fruit-nut-trees-of-california-s-gold-rush\" target=\"_blank\">Amigo Bob Cantisano\u003c/a> who intends to plant a Gold Rush era “mother orchard” of heirloom fruit trees in Nevada City, and \u003ca href=\"http://slowfoodforfastlives.com/\" target=\"_blank\">Slow Food for Fast Lives\u003c/a>, a Bay Area-based healthy energy bar company, part of whose profits go to the \u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\">San Francisco-Marin Food Bank.\u003c/a>\u003c/p>\n\u003cp>Chiarello envisions a wide range of projects on Barnraiser, everything from an entrepreneur creating a new snack to a mom wanting to self-publish a cookbook of healthy kids’ treats to school gardening programs to citizens trying to bring healthy food into their own communities. \u003c/p>\n\u003cp>With one hub for all of these projects, Chiarello’s goal is for someone donating to one cause supporting another venture as well.\u003c/p>\n\u003cp>“If I come on the site to support my child’s school garden, I may see some unexpected discoveries, like a mom trying to market a healthy snack for her kids. Her story might excite me because I’m a mom, too. We’re collecting a cohesive community of people that care about these projects, who are part of a much bigger movement,” she said. “With a specialized approach, you bring in additional partners and money, and grow your audience for what you’re doing.”\u003c/p>\n\u003cp>Additionally, she said, one never knows how someone will find an entry point into caring more about their food.\u003c/p>\n\u003cp>“You cannot predict how someone will get turned on to wanting to know where their food comes from,” she said. “People come to Napa for wine but leave thinking about the seasons or soil, and realizing it’s not just about the wine, so the greater the variety of projects we have, the better opportunity to create a robust community.”\u003c/p>\n\u003cp>Chiarello hopes that as projects like those found on Barnraiser succeed, organic and sustainable can become the norm, not the exception.\u003c/p>\n\u003cp>Calling those who are changing our food system “modern-day heroes,” Chiarello said not only does Barnraiser give them a platform to create change, but it gives consumers a means to “drive what they want and make it happen.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She concluded, “As much as we read about the bad news of agribusiness, I’m buoyed by the possibilities here.”\u003c/p>\n\n",
"disqusIdentifier": "86134 http://blogs.kqed.org/bayareabites/?p=86134",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/15/barnraiser-hopes-to-change-the-food-system-one-project-at-a-time/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1056,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1411660777,
"excerpt": "Forget about Kickstarter or Indiegogo. Barnraiser allows consumers who are interested in changing the food system back projects that will. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Forget about Kickstarter or Indiegogo. Barnraiser allows consumers who are interested in changing the food system back projects that will. ",
"title": "Barnraiser Hopes to Change the Food System, One Project at a Time | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Barnraiser Hopes to Change the Food System, One Project at a Time",
"datePublished": "2014-08-15T07:11:26-07:00",
"dateModified": "2014-09-25T08:59:37-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "barnraiser-hopes-to-change-the-food-system-one-project-at-a-time",
"status": "publish",
"path": "/bayareabites/86134/barnraiser-hopes-to-change-the-food-system-one-project-at-a-time",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86165\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barnraiser-screenshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barnraiser-screenshot1000.jpg\" alt=\"Barnraiser is a new crowdsourcing platform for sustainable food.\" width=\"1000\" height=\"806\" class=\"size-full wp-image-86165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barnraiser is a new crowdsourcing platform for sustainable food.\u003c/figcaption>\u003c/figure>\n\u003cp>Four years ago, Marissa Guggiana and Tia Harrison founded \u003ca href=\"http://www.thebutchersguild.org/\" target=\"_blank\">The Butcher’s Guild\u003c/a>, a network of artisanal butchers dedicated to supplying conscientious consumers’ growing demand for humanely-raised meat. But like any young organization, they had big ideas without a budget to match.\u003c/p>\n\u003cp>Growing in membership, they hoped to hold their third national conference this fall called \u003ca href=\"http://www.thebutchersguild.org/bg-conference-2014/\" target=\"_blank\">“The Future of Meat: Third Annual Butchers’ Guild Conference and Industry Summit,”\u003c/a> and provide scholarships for those who needed them. They were brainstorming an app that would help butchers increase profitability on whole animal butchery. They wanted to become a non-profit organization. And they wanted to create regional chapters, making it easier for members to be in contact with those in their area.\u003c/p>\n\u003cfigure id=\"attachment_86166\" class=\"wp-caption aligncenter\" style=\"max-width: 441px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild-2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild-2.png\" alt=\"Tia Harrison, left, and Marissa Guggiana of The Butcher's Guild, used Barnraiser successfully to raise over $12,000. Photo courtesy of Barnraiser.\" width=\"441\" height=\"612\" class=\"size-full wp-image-86166\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tia Harrison, left, and Marissa Guggiana of The Butcher's Guild, used Barnraiser successfully to raise over $12,000. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>They estimated they needed at least $8,000 to take them to the next level. Rather than \u003ca href=\"https://www.indiegogo.com/\" target=\"_blank\">Indiegogo\u003c/a> or \u003ca href=\"https://www.kickstarter.com/\" target=\"_blank\">Kickstarter\u003c/a>, the most popular and well-known crowdfunding platforms, they used \u003ca href=\"https://www.barnraiser.us/\" target=\"_blank\">Barnraiser\u003c/a>, a San Francisco and Napa-based startup, dedicated solely to transforming the food system, one project at a time.\u003c/p>\n\u003cfigure id=\"attachment_86167\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild.png\" alt=\"The Butcher's Guild celebrates whole animal butchery. Photo courtesy of Barnraiser.\" width=\"500\" class=\"size-full wp-image-86167\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Butcher's Guild celebrates whole animal butchery. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>The Butcher’s Guild surpassed their goal by over 50 percent, raising over $12,000. The additional funds will go toward developing a training program for new butchers.\u003c/p>\n\u003cp>“Our experience with Barnraiser was stellar,” said Guggiana. “There was so much feedback and openness with their contacts and ideas. It really felt like collaboration more than a platform.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Barnraiser is the brainchild of Eileen Gordon Chiarello, who though raised in Northern Virginia, spent summers in the Bay Area (her mother is from Petaluma, and an aunt married into the Giacomini family, who now makes \u003ca href=\"https://www.pointreyescheese.com/point-reyes-original-blue\" target=\"_blank\">Pt. Reyes Original Blue Cheese\u003c/a>). With a background in technology, Chiarello worked for Apple and several startups earlier in her career, specializing in education and then later branding and storytelling. When she met and married \u003ca href=\"//michaelchiarello.com/\" target=\"_blank\">Chef Michael Chiarello\u003c/a> of Bottega and Coqueta not to mention Food Network fame, she helped him launch \u003ca href=\"http://www.napastyle.com/\" target=\"_blank\">Napa Style\u003c/a>, which markets artisanal food products, along with furniture and kitchenware, and the family converted a piece of fallow land near their Napa home into a sustainable and biodynamic vineyard.\u003c/p>\n\u003cfigure id=\"attachment_86163\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Eileen_Gordon_Chiarello700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Eileen_Gordon_Chiarello700.jpg\" alt=\"Eileen Gordon Chiarello is the force behind Barnraiser. Photo courtesy of Barnraiser.\" width=\"500\" class=\"size-full wp-image-86163\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eileen Gordon Chiarello is the force behind Barnraiser. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>After founding a summer camp for children to learn about where their food comes from, Chiarello felt ready for her next venture: “to celebrate and empower all the innovators who are remaking our food system around the globe.” \u003c/p>\n\u003cp>“There are 41 million Americans who align ourselves with health and sustainability,” she said. “With Barnraiser, we can build the food system the way we want it to be. There are barriers for innovators, but not always big barriers. I love the idea of a lot of people giving a little money. It’s important for us to back the small, medium and large changes together, to help these innovators remake our food system. It doesn’t matter whether someone is moving the needle an inch or a mile, but together, we can all create a big wave of change.”\u003c/p>\n\u003cp>Barnraiser operates on the same model as most crowdfunding platforms, taking a five percent cut if the project gets funded, nothing if it doesn’t, with an additional four to five percent charged for the credit card transaction. Campaigns must be looking to raise at least $2,000. It has hosted about a dozen campaigns so far – carefully curated by Chairello herself -- since its soft launch in April, and plans to open to the public in September.\u003c/p>\n\u003cp>In addition to the Butcher's Guild, some other projects that have been funded include \u003ca href=\"http://foragedfeast.org/about-denver-fruit-harvesting.html\" target=\"_blank\">Foraged Feast\u003c/a>, a Denver-based organization that collects and donates foraged backyard fruit to the needy, organic farming pioneer \u003ca href=\"https://www.barnraiser.us/projects/eureka-help-save-heirloom-fruit-nut-trees-of-california-s-gold-rush\" target=\"_blank\">Amigo Bob Cantisano\u003c/a> who intends to plant a Gold Rush era “mother orchard” of heirloom fruit trees in Nevada City, and \u003ca href=\"http://slowfoodforfastlives.com/\" target=\"_blank\">Slow Food for Fast Lives\u003c/a>, a Bay Area-based healthy energy bar company, part of whose profits go to the \u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\">San Francisco-Marin Food Bank.\u003c/a>\u003c/p>\n\u003cp>Chiarello envisions a wide range of projects on Barnraiser, everything from an entrepreneur creating a new snack to a mom wanting to self-publish a cookbook of healthy kids’ treats to school gardening programs to citizens trying to bring healthy food into their own communities. \u003c/p>\n\u003cp>With one hub for all of these projects, Chiarello’s goal is for someone donating to one cause supporting another venture as well.\u003c/p>\n\u003cp>“If I come on the site to support my child’s school garden, I may see some unexpected discoveries, like a mom trying to market a healthy snack for her kids. Her story might excite me because I’m a mom, too. We’re collecting a cohesive community of people that care about these projects, who are part of a much bigger movement,” she said. “With a specialized approach, you bring in additional partners and money, and grow your audience for what you’re doing.”\u003c/p>\n\u003cp>Additionally, she said, one never knows how someone will find an entry point into caring more about their food.\u003c/p>\n\u003cp>“You cannot predict how someone will get turned on to wanting to know where their food comes from,” she said. “People come to Napa for wine but leave thinking about the seasons or soil, and realizing it’s not just about the wine, so the greater the variety of projects we have, the better opportunity to create a robust community.”\u003c/p>\n\u003cp>Chiarello hopes that as projects like those found on Barnraiser succeed, organic and sustainable can become the norm, not the exception.\u003c/p>\n\u003cp>Calling those who are changing our food system “modern-day heroes,” Chiarello said not only does Barnraiser give them a platform to create change, but it gives consumers a means to “drive what they want and make it happen.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She concluded, “As much as we read about the bad news of agribusiness, I’m buoyed by the possibilities here.”\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/86134/barnraiser-hopes-to-change-the-food-system-one-project-at-a-time",
"authors": [
"5567"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_2035",
"bayareabites_60"
],
"tags": [
"bayareabites_13699",
"bayareabites_13700",
"bayareabites_12486",
"bayareabites_12485",
"bayareabites_10344"
],
"featImg": "bayareabites_86164",
"label": "bayareabites"
},
"bayareabites_86126": {
"type": "posts",
"id": "bayareabites_86126",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "86126",
"score": null,
"sort": [
1407952652000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1407952652,
"format": "aside",
"disqusTitle": "Unlocking France's Secrets To Safer Raw Milk Cheese",
"title": "Unlocking France's Secrets To Safer Raw Milk Cheese",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86127\" class=\"wp-caption aligncenter\" style=\"max-width: 1760px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/raw-milk-cheese_slide-cfb1725f4df60f387f4954d16c9079dea24a7780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/raw-milk-cheese_slide-cfb1725f4df60f387f4954d16c9079dea24a7780.jpg\" alt=\"A French cheesemaker sets up wheels of Reblochon, a semi-soft cheese made from raw cow's milk, for maturing in a farm in the French Alps. Anglophone cheesemakers say translating a French government cheese manual will help them make safer raw milk cheese. Photo: Jean-Pierre Clatot/AFP/Getty Images \" width=\"1760\" height=\"1173\" class=\"size-full wp-image-86127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A French cheesemaker sets up wheels of Reblochon, a semi-soft cheese made from raw cow's milk, for maturing in a farm in the French Alps. Anglophone cheesemakers say translating a French government cheese manual will help them make safer raw milk cheese. Photo: Jean-Pierre Clatot/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/12/339858426/unlocking-frances-secrets-to-safer-raw-milk-cheese\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/12/14)\u003c/p>\n\u003cp>In the English-speaking world, our approach to making cheese for most of the last 60 years has been like a Texas gunslinger's: kill bacteria, ask questions later. If it's not pasteurized, it's dangerous, the thinking goes.\u003c/p>\n\u003cp>But in France, raw milk cheese is a very big deal, long considered safe and revered for its flavor. The country cultivates its 350-plus cheeses — many of which are made with raw milk — like children, claiming that the bacteria in the raw milk impart unique characteristics – grassy, metallic, buttery and so on.\u003c/p>\n\u003cp>In recent years, America, England and Australia have discovered the pleasures of making their own farmhouse cheeses with raw milk, but it seems the French still have some secrets.\u003c/p>\n\u003cp>In fact, French scientists seem to have figured out the Holy Grail of raw milk cheese: how to make it safer. And a lot of how they do it comes down to how to use good bacteria to battle the bad ones.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Learning those French secrets could help cheesemakers in the Anglophone world make safer and more delicious cheese, says \u003ca href=\"http://www.nealsyarddairy.co.uk/staff/bronwenp.html\">Bronwen Percival\u003c/a>, a cheese buyer with Neal's Yard Dairy in London. So she's spearheading a Kickstarter \u003ca href=\"https://www.kickstarter.com/projects/1032957974/raw-milk-microbiology-for-cheesemakers\">effort\u003c/a> to raise about $20,000 to translate a technical French government manual on cheese microbiology into English.\u003c/p>\n\u003cp>\"Over the past five to ten years, we've been more interested in what makes cheese tick,\" says Percival. Like how it grows, how it changes — the technical stuff. But understanding cheese microbiology is \"not the kind of thing you can just look up on the Internet,\" she says.\u003c/p>\n\u003cp>Understanding cheese microbiology is important because \"every organism could potentially have different contributions to the flavor,\" says \u003ca href=\"http://sysbio.harvard.edu/csb/research/dutton.html\">Rachel Dutton\u003c/a>, who studies the microbial ecosystems of cheese at Harvard. She recently published a \u003ca href=\"http://www.cell.com/cell/abstract/S0092-8674%2814%2900745-4\">paper\u003c/a> in the journal \u003cem>Cell \u003c/em>that traces 24 widely distributed and reproducible types of bacteria and fungi on 137 cheeses made in 10 countries by traditional methods.\u003c/p>\n\u003cp>\"We're just starting to get a better picture of how much diversity there is,\" she says. And translating the French manual would help spread the word.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Understanding the microbial communities of raw milk is only the beginning. Percival and others in the tight-knit Anglophone artisan cheese community want to learn to harness the good microbes to block the bad microbes, like listeria and \u003cem>E. coli\u003c/em>, that make people sick.\u003c/p>\n\u003cp>\"Instead of having a war of annihilation on microbes, we should be working with them,\" Percival says.\u003c/p>\n\u003cp>She first heard of the concept at an artisan cheese conference in England two years ago. A French scientist brought over the book and discussed how protecting the biodiversity of raw milk microbes could actually make the cheese safer. \"Her presentation was pretty electrifying,\" Percival says.\u003c/p>\n\u003cp>Of course cultivating bacteria in raw milk goes against all that British and American governments have been pushing on the dairy safety front for years. Pasteurization (ironically developed by a \u003ca href=\"http://www.biography.com/people/louis-pasteur-9434402\">French scientist\u003c/a>) kills bad bacteria, but it also kills off some of the good bacteria that account for flavor. To encourage safety, the U.S. Food and Drug Administration requires all cheese sold into interstate commerce to be made from pasteurized milk or to be aged for 60 days if made from raw milk.\u003c/p>\n\u003cp>But following a regulatory flap over bacteria growing on the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/321239442/has-the-fda-brought-on-a-cheese-apocalypse-probably-not\">wooden boards\u003c/a> cheese has traditionally aged on, Dutton, Percival and others say there's a renewed U.S. government interest in opening a dialogue about how microbial colonies in cheese function. \"I felt like it was a positive shift in the discussion,\" Dutton says.\u003c/p>\n\u003cp>The bottom line for cheesemakers is that the information in the French manual will add to that discussion. \"The cheese community is like, OK, we want access to the best practices ... and it really just hasn't been available,\" Dutton says. We want the translation \"so we don't have to reinvent the wheel.\" \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",
"disqusIdentifier": "86126 http://blogs.kqed.org/bayareabites/?p=86126",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/13/unlocking-frances-secrets-to-safer-raw-milk-cheese/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 723,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1407952652,
"excerpt": "A British cheesemonger wants to translate a French guide to raw milk microbiology into English. She says it has the potential to revolutionize our approach to cheese flavor and safety.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A British cheesemonger wants to translate a French guide to raw milk microbiology into English. She says it has the potential to revolutionize our approach to cheese flavor and safety.",
"title": "Unlocking France's Secrets To Safer Raw Milk Cheese | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Unlocking France's Secrets To Safer Raw Milk Cheese",
"datePublished": "2014-08-13T10:57:32-07:00",
"dateModified": "2014-08-13T10:57:32-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "unlocking-frances-secrets-to-safer-raw-milk-cheese",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=339858426&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "April Fulton",
"nprStoryDate": "Tue, 12 Aug 2014 16:58:00 -0400",
"nprLastModifiedDate": "Tue, 12 Aug 2014 16:58:34 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/08/12/339858426/unlocking-frances-secrets-to-safer-raw-milk-cheese?ft=3&f=339858426",
"nprStoryId": "339858426",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 12 Aug 2014 16:58:00 -0400",
"path": "/bayareabites/86126/unlocking-frances-secrets-to-safer-raw-milk-cheese",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86127\" class=\"wp-caption aligncenter\" style=\"max-width: 1760px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/raw-milk-cheese_slide-cfb1725f4df60f387f4954d16c9079dea24a7780.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/raw-milk-cheese_slide-cfb1725f4df60f387f4954d16c9079dea24a7780.jpg\" alt=\"A French cheesemaker sets up wheels of Reblochon, a semi-soft cheese made from raw cow's milk, for maturing in a farm in the French Alps. Anglophone cheesemakers say translating a French government cheese manual will help them make safer raw milk cheese. Photo: Jean-Pierre Clatot/AFP/Getty Images \" width=\"1760\" height=\"1173\" class=\"size-full wp-image-86127\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A French cheesemaker sets up wheels of Reblochon, a semi-soft cheese made from raw cow's milk, for maturing in a farm in the French Alps. Anglophone cheesemakers say translating a French government cheese manual will help them make safer raw milk cheese. Photo: Jean-Pierre Clatot/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/12/339858426/unlocking-frances-secrets-to-safer-raw-milk-cheese\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/12/14)\u003c/p>\n\u003cp>In the English-speaking world, our approach to making cheese for most of the last 60 years has been like a Texas gunslinger's: kill bacteria, ask questions later. If it's not pasteurized, it's dangerous, the thinking goes.\u003c/p>\n\u003cp>But in France, raw milk cheese is a very big deal, long considered safe and revered for its flavor. The country cultivates its 350-plus cheeses — many of which are made with raw milk — like children, claiming that the bacteria in the raw milk impart unique characteristics – grassy, metallic, buttery and so on.\u003c/p>\n\u003cp>In recent years, America, England and Australia have discovered the pleasures of making their own farmhouse cheeses with raw milk, but it seems the French still have some secrets.\u003c/p>\n\u003cp>In fact, French scientists seem to have figured out the Holy Grail of raw milk cheese: how to make it safer. And a lot of how they do it comes down to how to use good bacteria to battle the bad ones.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Learning those French secrets could help cheesemakers in the Anglophone world make safer and more delicious cheese, says \u003ca href=\"http://www.nealsyarddairy.co.uk/staff/bronwenp.html\">Bronwen Percival\u003c/a>, a cheese buyer with Neal's Yard Dairy in London. So she's spearheading a Kickstarter \u003ca href=\"https://www.kickstarter.com/projects/1032957974/raw-milk-microbiology-for-cheesemakers\">effort\u003c/a> to raise about $20,000 to translate a technical French government manual on cheese microbiology into English.\u003c/p>\n\u003cp>\"Over the past five to ten years, we've been more interested in what makes cheese tick,\" says Percival. Like how it grows, how it changes — the technical stuff. But understanding cheese microbiology is \"not the kind of thing you can just look up on the Internet,\" she says.\u003c/p>\n\u003cp>Understanding cheese microbiology is important because \"every organism could potentially have different contributions to the flavor,\" says \u003ca href=\"http://sysbio.harvard.edu/csb/research/dutton.html\">Rachel Dutton\u003c/a>, who studies the microbial ecosystems of cheese at Harvard. She recently published a \u003ca href=\"http://www.cell.com/cell/abstract/S0092-8674%2814%2900745-4\">paper\u003c/a> in the journal \u003cem>Cell \u003c/em>that traces 24 widely distributed and reproducible types of bacteria and fungi on 137 cheeses made in 10 countries by traditional methods.\u003c/p>\n\u003cp>\"We're just starting to get a better picture of how much diversity there is,\" she says. And translating the French manual would help spread the word.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Understanding the microbial communities of raw milk is only the beginning. Percival and others in the tight-knit Anglophone artisan cheese community want to learn to harness the good microbes to block the bad microbes, like listeria and \u003cem>E. coli\u003c/em>, that make people sick.\u003c/p>\n\u003cp>\"Instead of having a war of annihilation on microbes, we should be working with them,\" Percival says.\u003c/p>\n\u003cp>She first heard of the concept at an artisan cheese conference in England two years ago. A French scientist brought over the book and discussed how protecting the biodiversity of raw milk microbes could actually make the cheese safer. \"Her presentation was pretty electrifying,\" Percival says.\u003c/p>\n\u003cp>Of course cultivating bacteria in raw milk goes against all that British and American governments have been pushing on the dairy safety front for years. Pasteurization (ironically developed by a \u003ca href=\"http://www.biography.com/people/louis-pasteur-9434402\">French scientist\u003c/a>) kills bad bacteria, but it also kills off some of the good bacteria that account for flavor. To encourage safety, the U.S. Food and Drug Administration requires all cheese sold into interstate commerce to be made from pasteurized milk or to be aged for 60 days if made from raw milk.\u003c/p>\n\u003cp>But following a regulatory flap over bacteria growing on the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/12/321239442/has-the-fda-brought-on-a-cheese-apocalypse-probably-not\">wooden boards\u003c/a> cheese has traditionally aged on, Dutton, Percival and others say there's a renewed U.S. government interest in opening a dialogue about how microbial colonies in cheese function. \"I felt like it was a positive shift in the discussion,\" Dutton says.\u003c/p>\n\u003cp>The bottom line for cheesemakers is that the information in the French manual will add to that discussion. \"The cheese community is like, OK, we want access to the best practices ... and it really just hasn't been available,\" Dutton says. We want the translation \"so we don't have to reinvent the wheel.\" \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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/86126/unlocking-frances-secrets-to-safer-raw-milk-cheese",
"authors": [
"byline_bayareabites_86126"
],
"categories": [
"bayareabites_188",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_358"
],
"tags": [
"bayareabites_13685",
"bayareabites_11697",
"bayareabites_13684",
"bayareabites_13549",
"bayareabites_10921"
],
"featImg": "bayareabites_86127",
"label": "bayareabites"
},
"bayareabites_85767": {
"type": "posts",
"id": "bayareabites_85767",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "85767",
"score": null,
"sort": [
1407454023000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1407454023,
"format": "aside",
"disqusTitle": "Your Waiter Wants You To Put Down Your Phone",
"title": "Your Waiter Wants You To Put Down Your Phone",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85768\" class=\"wp-caption aligncenter\" style=\"max-width: 1598px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/phone-restaurant-31dfa96cbfd11bb65570ce41aaffeb62c603ce57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/phone-restaurant-31dfa96cbfd11bb65570ce41aaffeb62c603ce57.jpg\" alt=\"Seriously, do you need to send that text right now? Photo: Anna Bryukhanova/iStockphoto\" width=\"1598\" height=\"1198\" class=\"size-full wp-image-85768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seriously, do you need to send that text right now? Photo: Anna Bryukhanova/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/07/338604875/your-waiter-wants-you-to-put-down-your-phone\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/7/14)\u003c/p>\n\u003cp>You know how frustrating it is when you can't catch your waiter's eye? He may be thinking the same thing about you.\u003c/p>\n\u003cp>Diners distracted by their phones have become a real pain in the restaurant business, interfering with the flow of transactions and generally slowing things down.\u003c/p>\n\u003cp>\"I would say probably 7 out of 10 people play with their phones throughout their meals,\" says Catherine Roberts, general manager of Hogs and Rocks, a ham and oyster bar in San Francisco's Mission District. \"People are definitely on their phones excessively. It does gum things up.\"\u003c/p>\n\u003cp>Last month, a \u003ca href=\"http://newyork.craigslist.org/mnh/rnr/4562386373.html\" target=\"_blank\">post\u003c/a> on Craigslist, nominally by a New York restaurateur, claimed that a comparison of surveillance tapes from a decade ago and today showed that people spent so much time with their phones — texting, taking pictures and complaining about Wi-Fi connections — that the average party took nearly an hour longer to finish its meals and pay the bill.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The post went viral. NPR hasn't been able to establish its authenticity. And people in the restaurant business say it exaggerates the situation. But they are definitely discussing it.\u003c/p>\n\u003cp>\"IPhone-itis appreciably slows the progression of a meal,\" says \u003ca href=\"http://www.baumwhiteman.com/michaelbio.html\">Michael Whiteman\u003c/a>, a restaurant consultant based in Brooklyn. \"No one dares behave as if they have nothing urgent in the world outside their dining table, so it's all cellphones all the time.\"\u003c/p>\n\u003cp>Everything just takes a couple of minutes more, says Roberts — helping customers type in passwords, or taking their pictures, \"typically from several different angles.\"\u003c/p>\n\u003cp>Restaurant staffers have different ways of handling these customers.\u003c/p>\n\u003cp>\"If somebody's on the phone, I don't go talk to them,\" says Rachel Rhodes, who manages Brenda's, a popular Creole-themed restaurant on the edge of San Francisco's downtown. \"At least give me your order and then do whatever you want.\"\u003c/p>\n\u003cp>Rhodes says that plenty of her customers are able to look up and make eye contact long enough to respond. Most of them genuinely care about the food and the experience they're having. But the fact that phones are omnipresent makes customers inattentive and slower to keep up their end of transactions.\u003c/p>\n\u003cp>\"There was a guest the other day who sat on her phone so long that her cocktail became warm,\" Roberts says. \"She literally let it sit for 20 minutes and then demanded she have another one made for her for free.\"\u003c/p>\n\u003cp>Even when customers put their phones down, they often leave them sitting on the table, daring servers to fry their electronics with a misplaced water glass.\u003c/p>\n\u003cp>When customers get up, they often walk and text, bumping into staff or other patrons (or the occasional wall). It's also a problem when they first arrive at a restaurant.\u003c/p>\n\u003cp>\"People are staring at the phones much more as they walk in the door,\" says Brian Gavin, general manager of Absinthe, an upscale brasserie in San Francisco's Hayes Valley.\u003c/p>\n\u003cp>That might just put a smidgen more burden on greeters and servers to reach out to customers.\u003c/p>\n\u003cp>\"I think they need a nice 'Hello, how are you,' and then they stop and then they start to address you,\" Gavin says.\u003c/p>\n\u003cp>He says it's ultimately not that big a deal. Just as people soon got over shouting into their cellphones to show off they had them a dozen years ago, restaurants and their patrons will learn to work around the obsession with tapping at smartphones, and all the Google Glass-type iterations to come, through the polish and practice of interacting.\u003c/p>\n\u003cp>Business reporter Alison Griswold \u003ca href=\"http://www.slate.com/articles/business/moneybox/2014/07/viral_craigslist_post_on_smartphones_in_restaurants_is_tech_ruining_the.html\" target=\"_blank\">argued recently\u003c/a> in \u003cem>Slate\u003c/em> that smartphones aren't that serious an issue for restaurants, that a minute here or a minute there eaten up snapping pictures is nothing compared with the upside of apps that allow easy payment, or lead customers to the restaurant in the first place.\u003c/p>\n\u003cp>Even a skeptic like Roberts says that it's great having a reservation system that texts diners, who may not be visible at the bar or have walked outside, to alert them when their tables are ready.\u003c/p>\n\u003cp>She recognizes that while smartphones may be annoying, they're certainly here to stay. And many servers get this, too.\u003c/p>\n\u003cp>\"People are always on their phones, but I wouldn't say it's a huge issue for us,\" says Kelly Anderson, who waits tables at Hallie's Diner in Petaluma, Calif., about 35 miles north of San Francisco. \"It's part of how it is today and we just roll with it.\" \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",
"disqusIdentifier": "85767 http://blogs.kqed.org/bayareabites/?p=85767",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/07/your-waiter-wants-you-to-put-down-your-phone/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 785,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1407454023,
"excerpt": "All the things customers do on phones — texting, tweeting, taking pictures, fussing with Wi-Fi passwords — slows down the process of being seated, ordering and paying the bill. And it's annoying.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "All the things customers do on phones — texting, tweeting, taking pictures, fussing with Wi-Fi passwords — slows down the process of being seated, ordering and paying the bill. And it's annoying.",
"title": "Your Waiter Wants You To Put Down Your Phone | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Your Waiter Wants You To Put Down Your Phone",
"datePublished": "2014-08-07T16:27:03-07:00",
"dateModified": "2014-08-07T16:27:03-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "your-waiter-wants-you-to-put-down-your-phone",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=338604875&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Alan Greenblatt",
"nprStoryDate": "Thu, 07 Aug 2014 17:11:00 -0400",
"nprLastModifiedDate": "Thu, 07 Aug 2014 18:11:37 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/08/07/338604875/your-waiter-wants-you-to-put-down-your-phone?ft=3&f=338604875",
"nprStoryId": "338604875",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 07 Aug 2014 18:11:00 -0400",
"path": "/bayareabites/85767/your-waiter-wants-you-to-put-down-your-phone",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85768\" class=\"wp-caption aligncenter\" style=\"max-width: 1598px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/phone-restaurant-31dfa96cbfd11bb65570ce41aaffeb62c603ce57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/phone-restaurant-31dfa96cbfd11bb65570ce41aaffeb62c603ce57.jpg\" alt=\"Seriously, do you need to send that text right now? Photo: Anna Bryukhanova/iStockphoto\" width=\"1598\" height=\"1198\" class=\"size-full wp-image-85768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seriously, do you need to send that text right now? Photo: Anna Bryukhanova/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/07/338604875/your-waiter-wants-you-to-put-down-your-phone\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/7/14)\u003c/p>\n\u003cp>You know how frustrating it is when you can't catch your waiter's eye? He may be thinking the same thing about you.\u003c/p>\n\u003cp>Diners distracted by their phones have become a real pain in the restaurant business, interfering with the flow of transactions and generally slowing things down.\u003c/p>\n\u003cp>\"I would say probably 7 out of 10 people play with their phones throughout their meals,\" says Catherine Roberts, general manager of Hogs and Rocks, a ham and oyster bar in San Francisco's Mission District. \"People are definitely on their phones excessively. It does gum things up.\"\u003c/p>\n\u003cp>Last month, a \u003ca href=\"http://newyork.craigslist.org/mnh/rnr/4562386373.html\" target=\"_blank\">post\u003c/a> on Craigslist, nominally by a New York restaurateur, claimed that a comparison of surveillance tapes from a decade ago and today showed that people spent so much time with their phones — texting, taking pictures and complaining about Wi-Fi connections — that the average party took nearly an hour longer to finish its meals and pay the bill.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The post went viral. NPR hasn't been able to establish its authenticity. And people in the restaurant business say it exaggerates the situation. But they are definitely discussing it.\u003c/p>\n\u003cp>\"IPhone-itis appreciably slows the progression of a meal,\" says \u003ca href=\"http://www.baumwhiteman.com/michaelbio.html\">Michael Whiteman\u003c/a>, a restaurant consultant based in Brooklyn. \"No one dares behave as if they have nothing urgent in the world outside their dining table, so it's all cellphones all the time.\"\u003c/p>\n\u003cp>Everything just takes a couple of minutes more, says Roberts — helping customers type in passwords, or taking their pictures, \"typically from several different angles.\"\u003c/p>\n\u003cp>Restaurant staffers have different ways of handling these customers.\u003c/p>\n\u003cp>\"If somebody's on the phone, I don't go talk to them,\" says Rachel Rhodes, who manages Brenda's, a popular Creole-themed restaurant on the edge of San Francisco's downtown. \"At least give me your order and then do whatever you want.\"\u003c/p>\n\u003cp>Rhodes says that plenty of her customers are able to look up and make eye contact long enough to respond. Most of them genuinely care about the food and the experience they're having. But the fact that phones are omnipresent makes customers inattentive and slower to keep up their end of transactions.\u003c/p>\n\u003cp>\"There was a guest the other day who sat on her phone so long that her cocktail became warm,\" Roberts says. \"She literally let it sit for 20 minutes and then demanded she have another one made for her for free.\"\u003c/p>\n\u003cp>Even when customers put their phones down, they often leave them sitting on the table, daring servers to fry their electronics with a misplaced water glass.\u003c/p>\n\u003cp>When customers get up, they often walk and text, bumping into staff or other patrons (or the occasional wall). It's also a problem when they first arrive at a restaurant.\u003c/p>\n\u003cp>\"People are staring at the phones much more as they walk in the door,\" says Brian Gavin, general manager of Absinthe, an upscale brasserie in San Francisco's Hayes Valley.\u003c/p>\n\u003cp>That might just put a smidgen more burden on greeters and servers to reach out to customers.\u003c/p>\n\u003cp>\"I think they need a nice 'Hello, how are you,' and then they stop and then they start to address you,\" Gavin says.\u003c/p>\n\u003cp>He says it's ultimately not that big a deal. Just as people soon got over shouting into their cellphones to show off they had them a dozen years ago, restaurants and their patrons will learn to work around the obsession with tapping at smartphones, and all the Google Glass-type iterations to come, through the polish and practice of interacting.\u003c/p>\n\u003cp>Business reporter Alison Griswold \u003ca href=\"http://www.slate.com/articles/business/moneybox/2014/07/viral_craigslist_post_on_smartphones_in_restaurants_is_tech_ruining_the.html\" target=\"_blank\">argued recently\u003c/a> in \u003cem>Slate\u003c/em> that smartphones aren't that serious an issue for restaurants, that a minute here or a minute there eaten up snapping pictures is nothing compared with the upside of apps that allow easy payment, or lead customers to the restaurant in the first place.\u003c/p>\n\u003cp>Even a skeptic like Roberts says that it's great having a reservation system that texts diners, who may not be visible at the bar or have walked outside, to alert them when their tables are ready.\u003c/p>\n\u003cp>She recognizes that while smartphones may be annoying, they're certainly here to stay. And many servers get this, too.\u003c/p>\n\u003cp>\"People are always on their phones, but I wouldn't say it's a huge issue for us,\" says Kelly Anderson, who waits tables at Hallie's Diner in Petaluma, Calif., about 35 miles north of San Francisco. \"It's part of how it is today and we just roll with it.\" \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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/85767/your-waiter-wants-you-to-put-down-your-phone",
"authors": [
"byline_bayareabites_85767"
],
"categories": [
"bayareabites_4084",
"bayareabites_1146",
"bayareabites_1807"
],
"tags": [
"bayareabites_13669",
"bayareabites_13670",
"bayareabites_10921",
"bayareabites_13063"
],
"featImg": "bayareabites_85768",
"label": "bayareabites"
},
"bayareabites_85624": {
"type": "posts",
"id": "bayareabites_85624",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "85624",
"score": null,
"sort": [
1407430684000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1407430684,
"format": "aside",
"disqusTitle": "Metes and Bounds Pop-Up Dinners Offer Literal Farm-to-Table Experience, But it isn’t Cheap",
"title": "Metes and Bounds Pop-Up Dinners Offer Literal Farm-to-Table Experience, But it isn’t Cheap",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85647\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-table-setting-and-the-kitchen-bus-at-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-table-setting-and-the-kitchen-bus-at-Mann-Family-Farm.jpg\" alt=\"The Metes and Bounds table setting and kitchen bus in the background at Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-85647\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Metes and Bounds table setting and kitchen bus in the background at Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“This lamb was actually a really nice guy,” farmer Ed Mann tells me, as we snack on tiny appetizers like lamb on crispy brick dough made with special ‘lamb number five’. “He’s pretty tasty too,” Mann says. \u003c/p>\n\u003cfigure id=\"attachment_85640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Guests-mingle-outside-the-barn-at-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Guests-mingle-outside-the-barn-at-the-Mann-Family-Farm.jpg\" alt=\"Guests mingle outside the barn at Mann Family Farm in Bolinas. Credit: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-85640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests mingle outside the barn at Mann Family Farm in Bolinas. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Ed Mann and his family have lived on Horseshoe Hill in Bolinas for the past two years. Mann and his wife, Amanda moved here to start \u003ca href=\"http://mannfamilyfarm.com/\" target=\"_blank\">Mann Family Farm\u003c/a>, a small operation that breeds lambs like the one we are eating right now. \u003c/p>\n\u003cfigure id=\"attachment_85639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-Amanada-Mann-and-their-daughter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-Amanada-Mann-and-their-daughter.jpg\" alt=\"Ed Mann, Amanda Mann and their daughter stand in front of their farm on Horseshoe Hill. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Mann, Amanda Mann and their daughter stand in front of their farm on Horseshoe Hill. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Tonight, lamb number five is part of many courses of a five course dinner, cooked by \u003ca href=\"http://metesandbounds.co/\" target=\"_blank\">Metes and Bounds\u003c/a>, a new traveling “table-to-farm” dining experience that brings “\u003ca href=\"http://metesandbounds.co/field-report/diy\" target=\"_blank\">Hugo,\u003c/a>” a red school bus-turned-kitchen, wood burning grill, two chefs and a sommelier to small farms and wineries around Northern California. They set up a long table, lots of pearl lights, and cook a five-course dinner (paired with wine) derived almost all from the day’s harvest at the host farm. The dinner in Bolinas is their sixth dinner so far, and the farmers always get a seat at the table, head chef and co-founder Heath Thomson tells me.\u003c/p>\n\u003cblockquote>\u003cp>“For me growing up in the Bay Area there’s a lot of noise about farm to table, seasonal and local and I was somebody who took it really literally. There are a lot of good restaurants that advertising it, but don’t follow through. So part of starting this was actually believing that ideology and wanting to really do it right, actually walking the talk,” Thomson says.\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_85641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Heath-Thomson-prepares-the-second-course-of-the-night-for-Metes-and-Bounds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Heath-Thomson-prepares-the-second-course-of-the-night-for-Metes-and-Bounds.jpg\" alt=\"Heath Thomson prepares the second course of the night for Metes and Bounds. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heath Thomson prepares the second course of the night for Metes and Bounds. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85642\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hugo-the-bus-is-an-old-school-bus-the-Metes-and-Bounds-team-converted-into-a-professional-kitchen.-They-named-it-after-chef-Hugo-Matheson-a-friend-and-mentor-of-Heath-Thomson%E2%80%99s.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hugo-the-bus-is-an-old-school-bus-the-Metes-and-Bounds-team-converted-into-a-professional-kitchen.-They-named-it-after-chef-Hugo-Matheson-a-friend-and-mentor-of-Heath-Thomson%E2%80%99s.jpg\" alt=\"Hugo the bus is an old school bus the Metes and Bounds team converted into a professional kitchen. They named it after chef Hugo Matheson, a friend and mentor of Heath Thomson’s. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85642\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hugo the bus is an old school bus the Metes and Bounds team converted into a professional kitchen. They named it after chef Hugo Matheson, a friend and mentor of Heath Thomson’s. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Tonight, the Mann’s are joined by about forty other dinner guests, who mingle and sip champagne as they walk around the farm, looking at the chickens, sheep, cows, and two guard donkeys that protect the ewes. \u003c/p>\n\u003cfigure id=\"attachment_85633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Two-of-the-guard-donkeys-that-protect-the-Manns-eight-ewes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Two-of-the-guard-donkeys-that-protect-the-Manns-eight-ewes.jpg\" alt=\"Two of the guard donkeys that protect the Mann’s eight ewes. Photo: Angela Johnston.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of the guard donkeys that protect the Mann’s eight ewes. Photo: Angela Johnston.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-friendly-dairy-cow-licks-a-guests-hand-before-they-sit-down.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-friendly-dairy-cow-licks-a-guests-hand-before-they-sit-down.jpg\" alt=\"A friendly dairy cow licks a guests hand before they sit down for the Metes and Bounds dinner. Photo: Angela Johnston\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-85634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A friendly dairy cow licks a guests hand before they sit down for the Metes and Bounds dinner. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>While the chefs prepare our first course, Ed Mann gives us a tour of the farm, which is filled with a strong sense of history and community. It’s located on five acres of former Mattos Dairy Farm, which occupies about 65 acres of rolling pastures and oak woodlands overlooking the Bolinas Lagoon. Gabrielle Mann, Ed’s sister, and Paul Mann, Ed’s father, also live on and tend to the property. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The ranch was originally a dairy farm, developed by immigrants from the Azores, Mann tells me. Philanthropist and Hardly Strictly Bluegrass creator Warren Hellman purchased the farm in 1991, and hired Gabrielle Mann to tend to his horses and the property. Ed Mann, his wife Amanda, and their two daughters now operate the family farm, raising chickens and eggs, lambs, shearing sheep for fiber and yarn, and growing different types of veggies. They sell most of their meat and produce direct to the local community, although you can buy their eggs at \u003ca href=\"http://www.tobysfeedbarn.com/\" target=\"_blank\">Toby’s Feed Barn\u003c/a> in Point Reyes Station.\u003c/p>\n\u003cfigure id=\"attachment_85631\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-view-of-Bolinas-Lagoon-from-the-top-of-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-view-of-Bolinas-Lagoon-from-the-top-of-the-Mann-Family-Farm.jpg\" alt=\"The view of Bolinas Lagoon from the top of the Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85631\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The view of Bolinas Lagoon from the top of the Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“We really feel it’s important to continue agriculture on this land, and share the land with people, and enjoy producing and eating food with people. That’s why we’re doing this,” Mann says.\u003c/p>\u003c/blockquote>\n\u003cp>The centerpiece of the farm is a beautiful wood barn, which was once photographed by Ansel Adams in the 1930s. It now hosts a number of different events, from wedding receptions to farm camps. Duggan set up a miniature cocktail stand on a wood barrel inside the barn to greet guests as they entered the dinner, offering champagne, local red and white wines, and a tasty non-alcoholic peach and sage iced tea. \u003c/p>\n\u003cfigure id=\"attachment_85643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Looking-inside-the-barn-at-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Looking-inside-the-barn-at-the-Mann-Family-Farm.jpg\" alt=\"Looking inside the barn at the Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Looking inside the barn at the Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Metes and Bounds head chef, Heath Thomson, has cooked for \u003ca href=\"http://www.bouletteslarder.com/\" target=\"_blank\">Boulette's Larder\u003c/a> and \u003ca href=\"http://www.sprucesf.com/\" target=\"_blank\">Spruce\u003c/a> in San Francisco, \u003ca href=\"http://www.thevillagepub.net/\" target=\"_blank\">The Village Pub\u003c/a> in Woodside, and for \u003ca href=\"http://www.farmdinners.com/dinners2014.html\" target=\"_blank\">Meadlow Lark Farm Dinners\u003c/a>, a similar table-to-farm dining experience in Boulder, Colorado. \u003c/p>\n\u003cp>There are challenges to cooking in a mobile restaurant that changes locations every week, Thomson says. Tonight, they have to throw away a big batch of beet chips because the Bolinas humidity made them soggy before they could get on the table.\u003c/p>\n\u003cp>“I’m really interested in cooking from an artistic perspective, and it is really important to me to adapt to what we have here, to challenge myself to create a menu from just the crop list from the farm,” Thomson says. “I also love being out in the elements, cooking outside with the cows mooing and roosters squawking the background, it may be difficult but it beats any kitchen I’ve ever worked in.”\u003c/p>\n\u003cp>Amanda Mann tells me that it took almost two months to finalize the menu with Thomson and Metes and Bounds. They talked about every detail, including selecting the perfect lamb for the menu and figuring out which fruits and vegetables would be ripe and ready on the day of the dinner. \u003c/p>\n\u003cfigure id=\"attachment_85636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Artichokes-that-were-picked-for-one-of-the-dishes-on-the-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Artichokes-that-were-picked-for-one-of-the-dishes-on-the-menu.jpg\" alt=\"Artichokes that were picked for one of the dishes on the menu. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichokes that were picked for one of the dishes on the menu. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85644\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-chefs-plate-the-first-course-a-yogurt-and-cucumber-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-chefs-plate-the-first-course-a-yogurt-and-cucumber-soup.jpg\" alt=\"The chefs plate the first course -- a yogurt and cucumber soup. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85644\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chefs plate the first course -- a yogurt and cucumber soup. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The first course is a simple chilled yogurt and cucumber soup, made with milk from the nearby \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a>. An artistic long crouton adorned with radish flowers, cherry tomatoes and lemon zest, rests on top of the bowl. This is followed by a plate of delicious, but very small lamb (also made from parts of lamb number five) and pork belly meatballs, with a few smashed potatoes, marinated artichokes, escarole and capers. \u003c/p>\n\u003cp>The service is fast, and we only only wait a few minutes in between courses, which is when Thomson explains the next dish and sommelier and Metes and Bounds co-founder Drew Duggan explains why the wine he picked paired well with the previous course, and what to expect and look for in his next selection.\u003c/p>\n\u003cfigure id=\"attachment_85637\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Drew-Duggan-explains-his-wine-choices-in-between-courses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Drew-Duggan-explains-his-wine-choices-in-between-courses.jpg\" alt=\"Drew Duggan explains his wine choices in between courses. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drew Duggan explains his wine choices in between courses. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85632\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Thomson-cooks-potatoes-for-the-second-course.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Thomson-cooks-potatoes-for-the-second-course.jpg\" alt=\"Thomson cooks potatoes for the second course. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85632\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomson cooks potatoes for the second course. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-three-bean-salad-with-a-fried-egg-from-the-chickens-on-the-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-three-bean-salad-with-a-fried-egg-from-the-chickens-on-the-farm.jpg\" alt=\"A three bean salad with a fried egg from the chickens on the farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A three bean salad with a fried egg from the chickens on the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The third course is my favorite of the night -- a three bean salad, with a walnut \u003ca href=\"http://en.wikipedia.org/wiki/Tarator\" target=\"_blank\">tarator\u003c/a> and a perfectly soft boiled, breaded and fried egg, or a “corndog” egg as Thomson jokes.\u003c/p>\n\u003cp>The main course is served family style -- a deep dish of braised lamb shoulder and grilled leg of lamb from the Mann’s lamb number five, on top of some of the sweetest pink and orange beets I have ever tasted, turnips, carrots, romanesco, squash from the Mann’s farm, potato and elephant garlic chips and lemon aioli. Dessert promptly followed -- a simple selection of berries from the Mann berry patch that I can almost touch from the dinner table, some fresh peaches from \u003ca href=\"http://www.drycreekpeach.com/\" target=\"_blank\">Dry Creek Peach and Produce\u003c/a> in Healdsburg, topped \u003ca href=\"http://www.davidlebovitz.com/2012/03/sabayon-zabaglione-recipe/\" target=\"_blank\">sabayon\u003c/a> with Prosecco, and a mint tea brewed with mint leaves picked from the Mann’s garden earlier in the evening. \u003c/p>\n\u003cfigure id=\"attachment_85646\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-main-course-was-served-family-style-and-also-featured-the-famous-lamb-number-five.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-main-course-was-served-family-style-and-also-featured-the-famous-lamb-number-five.jpg\" alt=\"The main course was served family style and also featured the famous lamb number five. Photo: Angela Johnston\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-85646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The main course was served family style and also featured the famous lamb number five. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The meal is well prepared, expertly plated, and tastes extremely fresh. However, the ticket price for this particular dinner, at $185 per person, seems somewhat prohibitive. But Thomson tells me most of that is going to the farmers.\u003c/p>\n\u003cp>“The deal with each farm is always different. We negotiate the price with the farmers for the space; we buy all the produce from them at full retail price. And then there’s our labor cost. At this point that’s about it.”\u003c/p>\n\u003cp>As the sun sets and the stars come out, servers come around with shawls and blankets to keep the guests warm. Amanda Mann offers me a wool sweater her grandmother had knit. Gabrielle and Paul Mann share stories of growing up down the road in Bolinas; it’s easy to forget that I had only met everyone at the table around me only hours before, and that this isn’t a dinner party for close friends of the farm.\u003c/p>\n\u003cfigure id=\"attachment_85638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-leans-over-to-talk-to-a-guest-at-the-end-of-the-evening.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-leans-over-to-talk-to-a-guest-at-the-end-of-the-evening.jpg\" alt=\"Ed Mann leans over to talk to a guest at the end of the evening. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Mann leans over to talk to a guest at the end of the evening. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Meeting the farmer that grew your vegetables or raised the lamb you buy at the farmers' market is one thing, but actually sitting across from them at a table in the middle of their crops, enjoying a meal made almost entirely from things grown and raised right beside you, takes eating local to another level. \u003c/p>\n\u003cp>Thomson says it’s important for him to include the farmers at the table because much of the time they don’t get the opportunity to go eat at the restaurants where a lot of their harvest ends up. \u003c/p>\n\u003cp>The next Metes and Bounds dinner is set for August 19 at Bernier Farms in Healdsburg at their Alexander Valley location. The Bernier family grows grapes garlic, kale, tomatoes and fruit trees. Tickets are available online for $120. View the full schedule at \u003ca href=\"http://metesandbounds.co/events\" target=\"_blank\">Metes and Bounds Events\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Disclaimer: Via a press invitation Metes and Bounds comped this meal for the reporter and a guest.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "85624 http://blogs.kqed.org/bayareabites/?p=85624",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/07/metes-and-bounds-pop-up-dinners-offer-literal-farm-to-table-experience-but-it-isnt-cheap/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1700,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1408060709,
"excerpt": "Metes and Bounds is a new traveling pop-up restaurant that offers diners in Northern California a way to connect with the farmers that grow their food by actually eating a five course dinner with them at their farm. The five course meals are prepared with the day’s harvest and the tables are set up right in between the crop rows.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Metes and Bounds is a new traveling pop-up restaurant that offers diners in Northern California a way to connect with the farmers that grow their food by actually eating a five course dinner with them at their farm. The five course meals are prepared with the day’s harvest and the tables are set up right in between the crop rows.",
"title": "Metes and Bounds Pop-Up Dinners Offer Literal Farm-to-Table Experience, But it isn’t Cheap | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Metes and Bounds Pop-Up Dinners Offer Literal Farm-to-Table Experience, But it isn’t Cheap",
"datePublished": "2014-08-07T09:58:04-07:00",
"dateModified": "2014-08-14T16:58:29-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "metes-and-bounds-pop-up-dinners-offer-literal-farm-to-table-experience-but-it-isnt-cheap",
"status": "publish",
"path": "/bayareabites/85624/metes-and-bounds-pop-up-dinners-offer-literal-farm-to-table-experience-but-it-isnt-cheap",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85647\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-table-setting-and-the-kitchen-bus-at-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-table-setting-and-the-kitchen-bus-at-Mann-Family-Farm.jpg\" alt=\"The Metes and Bounds table setting and kitchen bus in the background at Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-85647\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Metes and Bounds table setting and kitchen bus in the background at Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“This lamb was actually a really nice guy,” farmer Ed Mann tells me, as we snack on tiny appetizers like lamb on crispy brick dough made with special ‘lamb number five’. “He’s pretty tasty too,” Mann says. \u003c/p>\n\u003cfigure id=\"attachment_85640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Guests-mingle-outside-the-barn-at-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Guests-mingle-outside-the-barn-at-the-Mann-Family-Farm.jpg\" alt=\"Guests mingle outside the barn at Mann Family Farm in Bolinas. Credit: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-85640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests mingle outside the barn at Mann Family Farm in Bolinas. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Ed Mann and his family have lived on Horseshoe Hill in Bolinas for the past two years. Mann and his wife, Amanda moved here to start \u003ca href=\"http://mannfamilyfarm.com/\" target=\"_blank\">Mann Family Farm\u003c/a>, a small operation that breeds lambs like the one we are eating right now. \u003c/p>\n\u003cfigure id=\"attachment_85639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-Amanada-Mann-and-their-daughter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-Amanada-Mann-and-their-daughter.jpg\" alt=\"Ed Mann, Amanda Mann and their daughter stand in front of their farm on Horseshoe Hill. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Mann, Amanda Mann and their daughter stand in front of their farm on Horseshoe Hill. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Tonight, lamb number five is part of many courses of a five course dinner, cooked by \u003ca href=\"http://metesandbounds.co/\" target=\"_blank\">Metes and Bounds\u003c/a>, a new traveling “table-to-farm” dining experience that brings “\u003ca href=\"http://metesandbounds.co/field-report/diy\" target=\"_blank\">Hugo,\u003c/a>” a red school bus-turned-kitchen, wood burning grill, two chefs and a sommelier to small farms and wineries around Northern California. They set up a long table, lots of pearl lights, and cook a five-course dinner (paired with wine) derived almost all from the day’s harvest at the host farm. The dinner in Bolinas is their sixth dinner so far, and the farmers always get a seat at the table, head chef and co-founder Heath Thomson tells me.\u003c/p>\n\u003cblockquote>\u003cp>“For me growing up in the Bay Area there’s a lot of noise about farm to table, seasonal and local and I was somebody who took it really literally. There are a lot of good restaurants that advertising it, but don’t follow through. So part of starting this was actually believing that ideology and wanting to really do it right, actually walking the talk,” Thomson says.\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_85641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Heath-Thomson-prepares-the-second-course-of-the-night-for-Metes-and-Bounds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Heath-Thomson-prepares-the-second-course-of-the-night-for-Metes-and-Bounds.jpg\" alt=\"Heath Thomson prepares the second course of the night for Metes and Bounds. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heath Thomson prepares the second course of the night for Metes and Bounds. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85642\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hugo-the-bus-is-an-old-school-bus-the-Metes-and-Bounds-team-converted-into-a-professional-kitchen.-They-named-it-after-chef-Hugo-Matheson-a-friend-and-mentor-of-Heath-Thomson%E2%80%99s.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hugo-the-bus-is-an-old-school-bus-the-Metes-and-Bounds-team-converted-into-a-professional-kitchen.-They-named-it-after-chef-Hugo-Matheson-a-friend-and-mentor-of-Heath-Thomson%E2%80%99s.jpg\" alt=\"Hugo the bus is an old school bus the Metes and Bounds team converted into a professional kitchen. They named it after chef Hugo Matheson, a friend and mentor of Heath Thomson’s. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85642\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hugo the bus is an old school bus the Metes and Bounds team converted into a professional kitchen. They named it after chef Hugo Matheson, a friend and mentor of Heath Thomson’s. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Tonight, the Mann’s are joined by about forty other dinner guests, who mingle and sip champagne as they walk around the farm, looking at the chickens, sheep, cows, and two guard donkeys that protect the ewes. \u003c/p>\n\u003cfigure id=\"attachment_85633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Two-of-the-guard-donkeys-that-protect-the-Manns-eight-ewes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Two-of-the-guard-donkeys-that-protect-the-Manns-eight-ewes.jpg\" alt=\"Two of the guard donkeys that protect the Mann’s eight ewes. Photo: Angela Johnston.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of the guard donkeys that protect the Mann’s eight ewes. Photo: Angela Johnston.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-friendly-dairy-cow-licks-a-guests-hand-before-they-sit-down.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-friendly-dairy-cow-licks-a-guests-hand-before-they-sit-down.jpg\" alt=\"A friendly dairy cow licks a guests hand before they sit down for the Metes and Bounds dinner. Photo: Angela Johnston\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-85634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A friendly dairy cow licks a guests hand before they sit down for the Metes and Bounds dinner. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>While the chefs prepare our first course, Ed Mann gives us a tour of the farm, which is filled with a strong sense of history and community. It’s located on five acres of former Mattos Dairy Farm, which occupies about 65 acres of rolling pastures and oak woodlands overlooking the Bolinas Lagoon. Gabrielle Mann, Ed’s sister, and Paul Mann, Ed’s father, also live on and tend to the property. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The ranch was originally a dairy farm, developed by immigrants from the Azores, Mann tells me. Philanthropist and Hardly Strictly Bluegrass creator Warren Hellman purchased the farm in 1991, and hired Gabrielle Mann to tend to his horses and the property. Ed Mann, his wife Amanda, and their two daughters now operate the family farm, raising chickens and eggs, lambs, shearing sheep for fiber and yarn, and growing different types of veggies. They sell most of their meat and produce direct to the local community, although you can buy their eggs at \u003ca href=\"http://www.tobysfeedbarn.com/\" target=\"_blank\">Toby’s Feed Barn\u003c/a> in Point Reyes Station.\u003c/p>\n\u003cfigure id=\"attachment_85631\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-view-of-Bolinas-Lagoon-from-the-top-of-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-view-of-Bolinas-Lagoon-from-the-top-of-the-Mann-Family-Farm.jpg\" alt=\"The view of Bolinas Lagoon from the top of the Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85631\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The view of Bolinas Lagoon from the top of the Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“We really feel it’s important to continue agriculture on this land, and share the land with people, and enjoy producing and eating food with people. That’s why we’re doing this,” Mann says.\u003c/p>\u003c/blockquote>\n\u003cp>The centerpiece of the farm is a beautiful wood barn, which was once photographed by Ansel Adams in the 1930s. It now hosts a number of different events, from wedding receptions to farm camps. Duggan set up a miniature cocktail stand on a wood barrel inside the barn to greet guests as they entered the dinner, offering champagne, local red and white wines, and a tasty non-alcoholic peach and sage iced tea. \u003c/p>\n\u003cfigure id=\"attachment_85643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Looking-inside-the-barn-at-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Looking-inside-the-barn-at-the-Mann-Family-Farm.jpg\" alt=\"Looking inside the barn at the Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Looking inside the barn at the Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Metes and Bounds head chef, Heath Thomson, has cooked for \u003ca href=\"http://www.bouletteslarder.com/\" target=\"_blank\">Boulette's Larder\u003c/a> and \u003ca href=\"http://www.sprucesf.com/\" target=\"_blank\">Spruce\u003c/a> in San Francisco, \u003ca href=\"http://www.thevillagepub.net/\" target=\"_blank\">The Village Pub\u003c/a> in Woodside, and for \u003ca href=\"http://www.farmdinners.com/dinners2014.html\" target=\"_blank\">Meadlow Lark Farm Dinners\u003c/a>, a similar table-to-farm dining experience in Boulder, Colorado. \u003c/p>\n\u003cp>There are challenges to cooking in a mobile restaurant that changes locations every week, Thomson says. Tonight, they have to throw away a big batch of beet chips because the Bolinas humidity made them soggy before they could get on the table.\u003c/p>\n\u003cp>“I’m really interested in cooking from an artistic perspective, and it is really important to me to adapt to what we have here, to challenge myself to create a menu from just the crop list from the farm,” Thomson says. “I also love being out in the elements, cooking outside with the cows mooing and roosters squawking the background, it may be difficult but it beats any kitchen I’ve ever worked in.”\u003c/p>\n\u003cp>Amanda Mann tells me that it took almost two months to finalize the menu with Thomson and Metes and Bounds. They talked about every detail, including selecting the perfect lamb for the menu and figuring out which fruits and vegetables would be ripe and ready on the day of the dinner. \u003c/p>\n\u003cfigure id=\"attachment_85636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Artichokes-that-were-picked-for-one-of-the-dishes-on-the-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Artichokes-that-were-picked-for-one-of-the-dishes-on-the-menu.jpg\" alt=\"Artichokes that were picked for one of the dishes on the menu. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichokes that were picked for one of the dishes on the menu. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85644\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-chefs-plate-the-first-course-a-yogurt-and-cucumber-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-chefs-plate-the-first-course-a-yogurt-and-cucumber-soup.jpg\" alt=\"The chefs plate the first course -- a yogurt and cucumber soup. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85644\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chefs plate the first course -- a yogurt and cucumber soup. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The first course is a simple chilled yogurt and cucumber soup, made with milk from the nearby \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a>. An artistic long crouton adorned with radish flowers, cherry tomatoes and lemon zest, rests on top of the bowl. This is followed by a plate of delicious, but very small lamb (also made from parts of lamb number five) and pork belly meatballs, with a few smashed potatoes, marinated artichokes, escarole and capers. \u003c/p>\n\u003cp>The service is fast, and we only only wait a few minutes in between courses, which is when Thomson explains the next dish and sommelier and Metes and Bounds co-founder Drew Duggan explains why the wine he picked paired well with the previous course, and what to expect and look for in his next selection.\u003c/p>\n\u003cfigure id=\"attachment_85637\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Drew-Duggan-explains-his-wine-choices-in-between-courses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Drew-Duggan-explains-his-wine-choices-in-between-courses.jpg\" alt=\"Drew Duggan explains his wine choices in between courses. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drew Duggan explains his wine choices in between courses. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85632\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Thomson-cooks-potatoes-for-the-second-course.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Thomson-cooks-potatoes-for-the-second-course.jpg\" alt=\"Thomson cooks potatoes for the second course. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85632\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomson cooks potatoes for the second course. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-three-bean-salad-with-a-fried-egg-from-the-chickens-on-the-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-three-bean-salad-with-a-fried-egg-from-the-chickens-on-the-farm.jpg\" alt=\"A three bean salad with a fried egg from the chickens on the farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A three bean salad with a fried egg from the chickens on the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The third course is my favorite of the night -- a three bean salad, with a walnut \u003ca href=\"http://en.wikipedia.org/wiki/Tarator\" target=\"_blank\">tarator\u003c/a> and a perfectly soft boiled, breaded and fried egg, or a “corndog” egg as Thomson jokes.\u003c/p>\n\u003cp>The main course is served family style -- a deep dish of braised lamb shoulder and grilled leg of lamb from the Mann’s lamb number five, on top of some of the sweetest pink and orange beets I have ever tasted, turnips, carrots, romanesco, squash from the Mann’s farm, potato and elephant garlic chips and lemon aioli. Dessert promptly followed -- a simple selection of berries from the Mann berry patch that I can almost touch from the dinner table, some fresh peaches from \u003ca href=\"http://www.drycreekpeach.com/\" target=\"_blank\">Dry Creek Peach and Produce\u003c/a> in Healdsburg, topped \u003ca href=\"http://www.davidlebovitz.com/2012/03/sabayon-zabaglione-recipe/\" target=\"_blank\">sabayon\u003c/a> with Prosecco, and a mint tea brewed with mint leaves picked from the Mann’s garden earlier in the evening. \u003c/p>\n\u003cfigure id=\"attachment_85646\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-main-course-was-served-family-style-and-also-featured-the-famous-lamb-number-five.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-main-course-was-served-family-style-and-also-featured-the-famous-lamb-number-five.jpg\" alt=\"The main course was served family style and also featured the famous lamb number five. Photo: Angela Johnston\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-85646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The main course was served family style and also featured the famous lamb number five. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The meal is well prepared, expertly plated, and tastes extremely fresh. However, the ticket price for this particular dinner, at $185 per person, seems somewhat prohibitive. But Thomson tells me most of that is going to the farmers.\u003c/p>\n\u003cp>“The deal with each farm is always different. We negotiate the price with the farmers for the space; we buy all the produce from them at full retail price. And then there’s our labor cost. At this point that’s about it.”\u003c/p>\n\u003cp>As the sun sets and the stars come out, servers come around with shawls and blankets to keep the guests warm. Amanda Mann offers me a wool sweater her grandmother had knit. Gabrielle and Paul Mann share stories of growing up down the road in Bolinas; it’s easy to forget that I had only met everyone at the table around me only hours before, and that this isn’t a dinner party for close friends of the farm.\u003c/p>\n\u003cfigure id=\"attachment_85638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-leans-over-to-talk-to-a-guest-at-the-end-of-the-evening.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-leans-over-to-talk-to-a-guest-at-the-end-of-the-evening.jpg\" alt=\"Ed Mann leans over to talk to a guest at the end of the evening. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Mann leans over to talk to a guest at the end of the evening. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Meeting the farmer that grew your vegetables or raised the lamb you buy at the farmers' market is one thing, but actually sitting across from them at a table in the middle of their crops, enjoying a meal made almost entirely from things grown and raised right beside you, takes eating local to another level. \u003c/p>\n\u003cp>Thomson says it’s important for him to include the farmers at the table because much of the time they don’t get the opportunity to go eat at the restaurants where a lot of their harvest ends up. \u003c/p>\n\u003cp>The next Metes and Bounds dinner is set for August 19 at Bernier Farms in Healdsburg at their Alexander Valley location. The Bernier family grows grapes garlic, kale, tomatoes and fruit trees. Tickets are available online for $120. View the full schedule at \u003ca href=\"http://metesandbounds.co/events\" target=\"_blank\">Metes and Bounds Events\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: Via a press invitation Metes and Bounds comped this meal for the reporter and a guest.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/85624/metes-and-bounds-pop-up-dinners-offer-literal-farm-to-table-experience-but-it-isnt-cheap",
"authors": [
"5568"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_1875"
],
"tags": [
"bayareabites_13663",
"bayareabites_13664",
"bayareabites_9655"
],
"featImg": "bayareabites_85648",
"label": "bayareabites"
},
"bayareabites_85169": {
"type": "posts",
"id": "bayareabites_85169",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "85169",
"score": null,
"sort": [
1407341598000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1407341598,
"format": "aside",
"disqusTitle": "Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods",
"title": "Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\" alt=\"Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the New York Times asked if \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?pagewanted=all&_r=0\" target=\"_blank\">sugar was toxic\u003c/a>, before Michael Bloomberg \u003ca href=\"http://en.wikipedia.org/wiki/New_York_City_soft_drink_size_limit\" target=\"_blank\">tried to ban\u003c/a> large sodas in New York City, before people starting calling sugar “\u003ca href=\"http://www.bloomberg.com/video/-fed-up-is-sugar-the-new-tobacco-OJp4SJCORu2GNkCA~9PDvw.html\" target=\"_blank\">the new tobacco\u003c/a>,” UCSF endocrinologist Robert Lustig stood in front of a crowd of UCSF extension students and told them that the increase in obesity over the last 30 years is the result of one thing: \u003cstrong>increased amounts of sugar in our diet\u003c/strong>. \u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\" target=\"_blank\">Lustig’s lecture\u003c/a>—a combination of righteous anger and dry science—went on to become a surprise viral hit: since it debuted on YouTube in 2009, it’s been viewed almost five million times.\u003c/p>\n\u003cp>That lecture was just the beginning of Lustig’s campaign to prove that sugar is the cause of the rise of obesity and other dangerous diseases. He wrote a New York Times bestseller, 2012’s \u003ca href=\"http://www.amazon.com/Fat-Chance-Beating-Against-Processed/dp/0142180432/ref=sr_1_1?ie=UTF8&qid=1406681873&sr=8-1&keywords=fat+chance\" target=\"_blank\">\u003cem>Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease\u003c/em>\u003c/a>, and came out with a companion cookbook \u003ca href=\"http://www.amazon.com/The-Fat-Chance-Cookbook-Recipes/dp/1594632944/ref=sr_1_2?ie=UTF8&qid=1406681873&sr=8-2&keywords=fat+chance\" target=\"_blank\">\u003cem>The Fat Chance Cookbook: More Than 100 Recipes Ready in Under 30 Minutes to Help You Lose the Sugar and the Weight\u003c/em>\u003c/a>, in December of 2013. Recently, he spoke at KQED for a special presentation (airing in October) called “\u003cstrong>Sweet Revenge: Turning the Tables on Processed Food\u003c/strong>.”\u003c/p>\n\u003cp>Lustig’s popularity can partially be attributed to his message that obesity is the result of a broken food system—not laziness or gluttony. For many people, who’ve been told for years that if they simply had more willpower, they’d be guaranteed thinness and good health, his message is a relief.\u003c/p>\n\u003cp>One of those people is Cindy Gershen. When Lustig met Gershen, the owner of \u003ca href=\"http://sunrisebistrocatering.com/\" target=\"_blank\">Walnut Creek’s Sunrise Bistro\u003c/a>, she was 100 pounds overweight. After meeting Lustig and following his eating advice, she lost the weight and started teaching a nutrition class at Concord’s Mt. Diablo High School, where many of her students have undergone similar weight loss transformations. In 2007, she created the \u003ca href=\"http://www.wellnesscitychallenge.org/about/\" target=\"_blank\">Wellness City Challenge\u003c/a>, a healthy living advocacy group that encouraged restaurants to remove trans fats and citizens to exercise.\u003c/p>\n\u003cfigure id=\"attachment_85330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\" alt=\"Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gershen, who developed the recipes for last year’s Fat Chance cookbook, described Lustig’s message as a revelation: “I tried every kind of dieting. They said decrease your calories; increase your exercise; you’re lazy; you’re stressed out. And then I met Dr. Lustig. He said it was none of those things. It was all the sugar and it was a lack of fiber. I changed my food to the things that he told me to do. I’ve lost 100 pounds; I’ve restored my vitality, my health, and I’m happy.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lustig instead attributes the rise in obesity (increasing one percent every year) and other related health problems to the rise of sugary processed foods. His catchphrase—repeated throughout his lecture and his books— is that \u003cstrong>a calorie is not a calorie\u003c/strong>. Our body processes different types of fats and carbs in radically different ways. Take fat. There are good fats, like the omega-3 fatty acids (found in wild fish and flax,) and bad fats, like omega-6 fatty acid found in corn-fed beef. Omega-3s reduce inflammation and repair membranes, whereas omega-6s cause inflammation and increases risk of health problems like arthritis and cancer.\u003c/p>\n\u003cfigure id=\"attachment_85314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\" alt=\"We Get Too Much...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Much...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The same goes for carbs. There are good carbs, like lactose, the sugar found in milk, or fiber-heavy foods like vegetables and whole grains. But the worst carb of all, says Lustig, is sugar. It’s omnipresent in our food supply (77% of the foods in the America food supply include added sugar), and plays a huge role in metabolic syndrome, which leads to diseases like diabetes: Lustig cited a study that showed while eating an extra 150 calories per day did not increase diabetes prevalence worldwide, if those calories came from soda, diabetes prevalence went up 11-fold for the same number of calories.\u003c/p>\n\u003cfigure id=\"attachment_85315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\" alt=\"We Get Too Little...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Little...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, making us requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does. We consume an astounding 18 bags of sugar per year, and half of that is added sugar, hidden away in our ketchup and potato chips under names like brown rice syrup and fruit puree (last year, Lustig wrote an ebook called \u003ca href=\"http://www.amazon.com/Sugar-Has-56-Names-Shoppers-ebook/dp/B00E8OLID2/ref=la_B00ABNHXOW_1_3?s=books&ie=UTF8&qid=1406682134&sr=1-3\" target=\"_blank\">Sugar Has 56 Names: A Shopper's Guide\u003c/a>). And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.\u003c/p>\n\u003cp>Listening to Lustig’s lecture, it’s easy to feel powerless, or think back guiltily to the honey in your tea or the granola you ate with your yogurt this morning (“Granola,” Lustig said sternly, “is a dessert.”). Yet, there are things we can do to fix what Lustig calls our “toxic food environment.”\u003c/p>\n\u003cfigure id=\"attachment_85312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\" alt=\"Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The most valuable change, he says, is shifting your diet to one low in sugar and high in fiber. You don’t need to skip every birthday cake or break room muffin, but toss the soda and juice (which is just as bad as soda, according to Lustig) and start eating more vegetables and whole grains. Lustig cited the famous \u003ca href=\"http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=all\" target=\"_blank\">Michael Pollan maxim\u003c/a> to “Eat food, not too much, mostly plants” but told the audience to focus on the first part of the sentence—focusing on eating real food, he said, the kind your grandmother would recognize, is the most efficient way to better health.\u003c/p>\n\u003cp>Lustig, a former college actor, has a flair for the dramatic. At the beginning of his lecture at KQED, he promised to “change your whole thinking about obesity, diets, and what really causes many of our most dangerous diseases.” It’s a bold claim, especially when we’re awash in diets all claiming to be the healthiest choice, with the high fat Paleo crowd competing against the low fat diet advocates (A debate which Lustig is ambivalent on: they’re both healthy, he said, but he has no preference for any particular diet as long as it’s high fiber, low sugar and free of processed foods.)\u003c/p>\n\u003cp>Yet, even if you’re one of the millions who watched Lustig’s original lecture, or you’ve read one of the countless articles about cutting your sugar intake, there’s still much to be gained from reading Lustig’s books, or watching his KQED lecture when it airs in October. Lustig has the ability to distill complex biological processes into simple explanations, the case studies from his work illuminate the misconceptions we have about obesity (it’s hard to argue that obesity is a personal choice when confronted with an obese six month old), and perhaps most importantly, the ability to inspire hope about an issue that often seems impossible to fix.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s easy to watch a YouTube video and resolve to drink less juice. It’s not as easy to get large swathes of people to stop buying soda, to reform school lunch menus or make unprocessed food more accessible to lower income populations. Yet watching Lustig talk about the injustices in our food system, his Brooklyn accent growing thicker the faster and more passionately he speaks, gives you hope. Our government may not care that they’re drowning us in sugar. The companies that sell us our food certainly don’t. But Lustig does, and he’s not going to stop talking until people listen.\u003c/p>\n\u003cblockquote>\n\u003ch3>Lustig’s Dos and Don’ts\u003c/h3>\n\u003cul>\u003cstrong>Do:\u003c/strong>\n\u003cli>Shop the edges of the store, not aisles for real food\u003c/li>\n\u003cli>Eat more omega-3 fatty acids, found in wild fish and flax\u003c/li>\n\u003cli>Eat fruit as dessert, and if you’re craving cookies or cake, make your own\u003c/li>\n\u003cli>Increase consumption of micronutrients, the vitamins and minerals found in fruits and vegetables\u003c/li>\n\u003cli>Up your fiber intake. Fiber protects your liver from sugar, says Lustig, and keeps you from overeating.\u003c/li>\n\u003cli>Eat more whole grains like farro, quinoa, steel-cut oats, hulled barley or brown rice\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Don’t:\u003c/strong>\n\u003cli>Drink your calories. Avoid soda, sports drinks and juice\u003c/li>\n\u003cli>Shop hungry—it leads to poor food choices\u003c/li>\n\u003cli>Eat anything with “partially hydrogenated” in the ingredient list. That means it contains trans fat, which our bodies can’t metabolize and ends up lining our arteries.\u003c/li>\n\u003cli>Buy anything that has sugar as one of the first three ingredients\u003c/li>\n\u003cli>Eat corn fed beef or farmed fish. Corn oil contains omega 6 fatty acids, which lead to inflammation\u003c/li>\n\u003cli>Buy processed food. “If it comes with a label,” says Lustig, “think of it as a warning label.”\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\n",
"disqusIdentifier": "85169 http://blogs.kqed.org/bayareabites/?p=85169",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/06/sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1598,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1428534851,
"excerpt": "The UCSF endocrinologist tells you how (and why) to start reducing sugar in your diet...and yes, you can still eat dessert.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The UCSF endocrinologist tells you how (and why) to start reducing sugar in your diet...and yes, you can still eat dessert.",
"title": "Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods",
"datePublished": "2014-08-06T09:13:18-07:00",
"dateModified": "2015-04-08T16:14:11-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods",
"status": "publish",
"path": "/bayareabites/85169/sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\" alt=\"Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the New York Times asked if \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?pagewanted=all&_r=0\" target=\"_blank\">sugar was toxic\u003c/a>, before Michael Bloomberg \u003ca href=\"http://en.wikipedia.org/wiki/New_York_City_soft_drink_size_limit\" target=\"_blank\">tried to ban\u003c/a> large sodas in New York City, before people starting calling sugar “\u003ca href=\"http://www.bloomberg.com/video/-fed-up-is-sugar-the-new-tobacco-OJp4SJCORu2GNkCA~9PDvw.html\" target=\"_blank\">the new tobacco\u003c/a>,” UCSF endocrinologist Robert Lustig stood in front of a crowd of UCSF extension students and told them that the increase in obesity over the last 30 years is the result of one thing: \u003cstrong>increased amounts of sugar in our diet\u003c/strong>. \u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\" target=\"_blank\">Lustig’s lecture\u003c/a>—a combination of righteous anger and dry science—went on to become a surprise viral hit: since it debuted on YouTube in 2009, it’s been viewed almost five million times.\u003c/p>\n\u003cp>That lecture was just the beginning of Lustig’s campaign to prove that sugar is the cause of the rise of obesity and other dangerous diseases. He wrote a New York Times bestseller, 2012’s \u003ca href=\"http://www.amazon.com/Fat-Chance-Beating-Against-Processed/dp/0142180432/ref=sr_1_1?ie=UTF8&qid=1406681873&sr=8-1&keywords=fat+chance\" target=\"_blank\">\u003cem>Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease\u003c/em>\u003c/a>, and came out with a companion cookbook \u003ca href=\"http://www.amazon.com/The-Fat-Chance-Cookbook-Recipes/dp/1594632944/ref=sr_1_2?ie=UTF8&qid=1406681873&sr=8-2&keywords=fat+chance\" target=\"_blank\">\u003cem>The Fat Chance Cookbook: More Than 100 Recipes Ready in Under 30 Minutes to Help You Lose the Sugar and the Weight\u003c/em>\u003c/a>, in December of 2013. Recently, he spoke at KQED for a special presentation (airing in October) called “\u003cstrong>Sweet Revenge: Turning the Tables on Processed Food\u003c/strong>.”\u003c/p>\n\u003cp>Lustig’s popularity can partially be attributed to his message that obesity is the result of a broken food system—not laziness or gluttony. For many people, who’ve been told for years that if they simply had more willpower, they’d be guaranteed thinness and good health, his message is a relief.\u003c/p>\n\u003cp>One of those people is Cindy Gershen. When Lustig met Gershen, the owner of \u003ca href=\"http://sunrisebistrocatering.com/\" target=\"_blank\">Walnut Creek’s Sunrise Bistro\u003c/a>, she was 100 pounds overweight. After meeting Lustig and following his eating advice, she lost the weight and started teaching a nutrition class at Concord’s Mt. Diablo High School, where many of her students have undergone similar weight loss transformations. In 2007, she created the \u003ca href=\"http://www.wellnesscitychallenge.org/about/\" target=\"_blank\">Wellness City Challenge\u003c/a>, a healthy living advocacy group that encouraged restaurants to remove trans fats and citizens to exercise.\u003c/p>\n\u003cfigure id=\"attachment_85330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\" alt=\"Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gershen, who developed the recipes for last year’s Fat Chance cookbook, described Lustig’s message as a revelation: “I tried every kind of dieting. They said decrease your calories; increase your exercise; you’re lazy; you’re stressed out. And then I met Dr. Lustig. He said it was none of those things. It was all the sugar and it was a lack of fiber. I changed my food to the things that he told me to do. I’ve lost 100 pounds; I’ve restored my vitality, my health, and I’m happy.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lustig instead attributes the rise in obesity (increasing one percent every year) and other related health problems to the rise of sugary processed foods. His catchphrase—repeated throughout his lecture and his books— is that \u003cstrong>a calorie is not a calorie\u003c/strong>. Our body processes different types of fats and carbs in radically different ways. Take fat. There are good fats, like the omega-3 fatty acids (found in wild fish and flax,) and bad fats, like omega-6 fatty acid found in corn-fed beef. Omega-3s reduce inflammation and repair membranes, whereas omega-6s cause inflammation and increases risk of health problems like arthritis and cancer.\u003c/p>\n\u003cfigure id=\"attachment_85314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\" alt=\"We Get Too Much...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Much...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The same goes for carbs. There are good carbs, like lactose, the sugar found in milk, or fiber-heavy foods like vegetables and whole grains. But the worst carb of all, says Lustig, is sugar. It’s omnipresent in our food supply (77% of the foods in the America food supply include added sugar), and plays a huge role in metabolic syndrome, which leads to diseases like diabetes: Lustig cited a study that showed while eating an extra 150 calories per day did not increase diabetes prevalence worldwide, if those calories came from soda, diabetes prevalence went up 11-fold for the same number of calories.\u003c/p>\n\u003cfigure id=\"attachment_85315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\" alt=\"We Get Too Little...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Little...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, making us requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does. We consume an astounding 18 bags of sugar per year, and half of that is added sugar, hidden away in our ketchup and potato chips under names like brown rice syrup and fruit puree (last year, Lustig wrote an ebook called \u003ca href=\"http://www.amazon.com/Sugar-Has-56-Names-Shoppers-ebook/dp/B00E8OLID2/ref=la_B00ABNHXOW_1_3?s=books&ie=UTF8&qid=1406682134&sr=1-3\" target=\"_blank\">Sugar Has 56 Names: A Shopper's Guide\u003c/a>). And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.\u003c/p>\n\u003cp>Listening to Lustig’s lecture, it’s easy to feel powerless, or think back guiltily to the honey in your tea or the granola you ate with your yogurt this morning (“Granola,” Lustig said sternly, “is a dessert.”). Yet, there are things we can do to fix what Lustig calls our “toxic food environment.”\u003c/p>\n\u003cfigure id=\"attachment_85312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\" alt=\"Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The most valuable change, he says, is shifting your diet to one low in sugar and high in fiber. You don’t need to skip every birthday cake or break room muffin, but toss the soda and juice (which is just as bad as soda, according to Lustig) and start eating more vegetables and whole grains. Lustig cited the famous \u003ca href=\"http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=all\" target=\"_blank\">Michael Pollan maxim\u003c/a> to “Eat food, not too much, mostly plants” but told the audience to focus on the first part of the sentence—focusing on eating real food, he said, the kind your grandmother would recognize, is the most efficient way to better health.\u003c/p>\n\u003cp>Lustig, a former college actor, has a flair for the dramatic. At the beginning of his lecture at KQED, he promised to “change your whole thinking about obesity, diets, and what really causes many of our most dangerous diseases.” It’s a bold claim, especially when we’re awash in diets all claiming to be the healthiest choice, with the high fat Paleo crowd competing against the low fat diet advocates (A debate which Lustig is ambivalent on: they’re both healthy, he said, but he has no preference for any particular diet as long as it’s high fiber, low sugar and free of processed foods.)\u003c/p>\n\u003cp>Yet, even if you’re one of the millions who watched Lustig’s original lecture, or you’ve read one of the countless articles about cutting your sugar intake, there’s still much to be gained from reading Lustig’s books, or watching his KQED lecture when it airs in October. Lustig has the ability to distill complex biological processes into simple explanations, the case studies from his work illuminate the misconceptions we have about obesity (it’s hard to argue that obesity is a personal choice when confronted with an obese six month old), and perhaps most importantly, the ability to inspire hope about an issue that often seems impossible to fix.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s easy to watch a YouTube video and resolve to drink less juice. It’s not as easy to get large swathes of people to stop buying soda, to reform school lunch menus or make unprocessed food more accessible to lower income populations. Yet watching Lustig talk about the injustices in our food system, his Brooklyn accent growing thicker the faster and more passionately he speaks, gives you hope. Our government may not care that they’re drowning us in sugar. The companies that sell us our food certainly don’t. But Lustig does, and he’s not going to stop talking until people listen.\u003c/p>\n\u003cblockquote>\n\u003ch3>Lustig’s Dos and Don’ts\u003c/h3>\n\u003cul>\u003cstrong>Do:\u003c/strong>\n\u003cli>Shop the edges of the store, not aisles for real food\u003c/li>\n\u003cli>Eat more omega-3 fatty acids, found in wild fish and flax\u003c/li>\n\u003cli>Eat fruit as dessert, and if you’re craving cookies or cake, make your own\u003c/li>\n\u003cli>Increase consumption of micronutrients, the vitamins and minerals found in fruits and vegetables\u003c/li>\n\u003cli>Up your fiber intake. Fiber protects your liver from sugar, says Lustig, and keeps you from overeating.\u003c/li>\n\u003cli>Eat more whole grains like farro, quinoa, steel-cut oats, hulled barley or brown rice\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Don’t:\u003c/strong>\n\u003cli>Drink your calories. Avoid soda, sports drinks and juice\u003c/li>\n\u003cli>Shop hungry—it leads to poor food choices\u003c/li>\n\u003cli>Eat anything with “partially hydrogenated” in the ingredient list. That means it contains trans fat, which our bodies can’t metabolize and ends up lining our arteries.\u003c/li>\n\u003cli>Buy anything that has sugar as one of the first three ingredients\u003c/li>\n\u003cli>Eat corn fed beef or farmed fish. Corn oil contains omega 6 fatty acids, which lead to inflammation\u003c/li>\n\u003cli>Buy processed food. “If it comes with a label,” says Lustig, “think of it as a warning label.”\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/85169/sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods",
"authors": [
"5566",
"5014"
],
"categories": [
"bayareabites_752",
"bayareabites_13306",
"bayareabites_2254",
"bayareabites_588",
"bayareabites_1653",
"bayareabites_2090",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_1246",
"bayareabites_45",
"bayareabites_2035",
"bayareabites_358",
"bayareabites_11070"
],
"tags": [
"bayareabites_13615",
"bayareabites_11215",
"bayareabites_9771",
"bayareabites_11101",
"bayareabites_13616",
"bayareabites_2613",
"bayareabites_13614",
"bayareabites_13613",
"bayareabites_9224",
"bayareabites_511"
],
"featImg": "bayareabites_85323",
"label": "bayareabites"
},
"bayareabites_85462": {
"type": "posts",
"id": "bayareabites_85462",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "85462",
"score": null,
"sort": [
1406904379000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1406904379,
"format": "aside",
"disqusTitle": "When China Spurns GMO Corn Imports, American Farmers Lose Billions",
"title": "When China Spurns GMO Corn Imports, American Farmers Lose Billions",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85463\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china-corn_slide-37951b7619deca7318f37011c78f99f79705aa0e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china-corn_slide-37951b7619deca7318f37011c78f99f79705aa0e.jpg\" alt=\"A corn purchaser writes on his account in northwest China in 2012. In November 2013, officials began rejecting imports of U.S. corn when they detected traces of a new gene not yet approved in China. Photo: Peng Zhaozhi/Xinhua/Landov\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corn purchaser writes on his account in northwest China in 2012. In November 2013, officials began rejecting imports of U.S. corn when they detected traces of a new gene not yet approved in China. Photo: Peng Zhaozhi/Xinhua/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/31/336833095/when-china-spurns-gmo-corn-imports-american-farmers-lose-billions\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/31/14)\u003c/p>\n\u003cp>For a while there, China was the American farmer's best friend. The world's most populous nation had so many pigs and chickens to feed, it became one of the \u003ca href=\"http://www.ers.usda.gov/amber-waves/2014-april/china-in-the-next-decade-rising-meat-demand-and-growing-imports-of-feed.aspx#.U9qutONdV8E\">top importers\u003c/a> of U.S. corn and soybeans almost overnight.\u003c/p>\n\u003cp>China also developed a big appetite for another corn-derived animal feed called \"dried distillers grains with solubles,\" or \u003ca href=\"http://www.grains.org/buyingselling/ddgs\">DDGS\u003c/a>, a byproduct of ethanol production. China's appetites for the stuff drove up global grain prices and filled Midwestern pockets with cash.\u003c/p>\n\u003cp>This year, though, the lovely relationship has gone sour, all because of biotechnology.\u003c/p>\n\u003cp>A couple of years ago, American farmers began planting a \u003ca href=\"http://www.isaaa.org/gmapprovaldatabase/event/default.asp?EventID=130\">new type\u003c/a> of genetically engineered corn invented by the seed company \u003ca href=\"http://www.syngenta.com/global/corporate/en/Pages/home.aspx\">Syngenta\u003c/a>. This GMO contains a new version of a gene that protects the corn plant from certain insects. Problem is, this new gene isn't yet approved in China, and Chinese officials didn't appreciate it when traces of the new, as-yet-unapproved GMOs started showing up in boatloads of American grain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The crackdown began in November 2013. China began rejecting shiploads of corn when officials detected traces of the new gene. By February of this year, U.S. exports of corn to China had practically ceased.\u003c/p>\n\u003cp>At the time, some American grain exporters said that there was little to worry about. The Chinese move, they said, probably was intended to slow down imports temporarily in order to make sure that China's farmers got a decent price for their own corn harvest. As evidence, they pointed to the fact that China continued to accept imports of DDGS, which also contain traces of the unapproved gene. The U.S. sent $1.6 billion worth of DDGS to China last year.\u003c/p>\n\u003cp>Well, last week, China expanded the ban to DDGS, shocking many traders. The price of DDGS plunged.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.ngfa.org/\">National Grain and Feed Association\u003c/a>, the Chinese ban on corn and corn products may end up costing American farmers, ethanol producers and traders a total of about $3 billion.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ngfa.org/about-ngfa/organization/ngfa-team/#mfisher\">Max Fisher\u003c/a>, director of Economics for the NGFA, who came up with that estimate, says the ban actually is hurting the Chinese, too. \"They replaced [the U.S. corn] with more expensive grains,\" he says, such as barley from Australia. But one group of American farmers is benefiting: China is importing lots more \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum\u003c/a>.\u003c/p>\n\u003cp>In an interesting twist, American farm groups seem unsure whom to blame. Some are angry at China. Others point their finger at Syngenta.\u003c/p>\n\u003cp>A few days ago, the \u003ca href=\"http://www.grains.org/\">U.S. Grains Council\u003c/a> wrote a \u003ca href=\"http://www.grains.org/news/20140727/letter-secretary-vilsack\">letter\u003c/a> to Secretary of Agriculture Tom Vilsack, urging his \"immediate, direct, and personal intervention\" with Chinese officials \"to halt this current regulatory sabotage of the DDGS trade with China.\"\u003c/p>\n\u003cp>The NGFA and the \u003ca href=\"http://naega.org/\">North American Export Grain Association\u003c/a>, on the other hand, have \u003ca href=\"http://www.ngfa.org/2014/01/24/ngfa-naega-issue-joint-statement-urging-syngenta-to-suspend-commercialization-of-agrisure-viptera-and-duracade-biotech-corn/\">called\u003c/a> on Syngenta to stop selling the offending corn varieties until those varieties can be sold in major export markets.\u003c/p>\n\u003cp>\"They're being a bad actor here,\" says Max Fisher of NGFA, referring to Syngenta. \"They're making $40 million\" selling the new corn varieties, \"but it's costing U.S. farmers $1 billion.\"\u003c/p>\n\u003cp>Syngenta, for its part, \u003ca href=\"http://www.syngenta-us.com/images/CornTraitCommunicationJan302014.pdf\">rejects\u003c/a> any blame for the debacle. \"We want to get technology into the hands of farmers as soon as possible,\" said the company's CEO, David Morgan, in a \u003ca href=\"http://www.syngenta-us.com/Viptera_Exports/\">video\u003c/a> released on Syngenta's website. \"We can't expect growers to wait indefinitely for access to technologies, based on what foreign governments decide to do.\" According to Morgan, China has failed to make a timely decision on the new gene, which goes by the name MIR 162.\u003c/p>\n\u003cp>Even if China approved MIR 162, however, the ban might remain. That's because Syngenta began selling yet another new new type of GMO corn this year, which also is not yet approved in China.\u003c/p>\n\u003cp>Syngenta has asked farmers to take that corn to specific grain processors, who will keep it from getting into export shipments. But Fisher thinks the new gene is likely to show up in exports. \"Farmers are going to be farmers,\" he says, and sell their grain through the usual channels. \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",
"disqusIdentifier": "85462 http://blogs.kqed.org/bayareabites/?p=85462",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/01/when-china-spurns-gmo-corn-imports-american-farmers-lose-billions/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 745,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1406904379,
"excerpt": "China has been a big and growing market for U.S. corn. But then farmers started planting a kind of genetically engineered corn that's not yet approved in China, and the Chinese government struck back.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "China has been a big and growing market for U.S. corn. But then farmers started planting a kind of genetically engineered corn that's not yet approved in China, and the Chinese government struck back.",
"title": "When China Spurns GMO Corn Imports, American Farmers Lose Billions | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "When China Spurns GMO Corn Imports, American Farmers Lose Billions",
"datePublished": "2014-08-01T07:46:19-07:00",
"dateModified": "2014-08-01T07:46:19-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "when-china-spurns-gmo-corn-imports-american-farmers-lose-billions",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=336833095&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Thu, 31 Jul 2014 17:45:50 -0400",
"nprLastModifiedDate": "Thu, 31 Jul 2014 17:45:50 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/07/31/336833095/when-china-spurns-gmo-corn-imports-american-farmers-lose-billions?ft=3&f=336833095",
"nprStoryId": "336833095",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 31 Jul 2014 17:45:00 -0400",
"path": "/bayareabites/85462/when-china-spurns-gmo-corn-imports-american-farmers-lose-billions",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85463\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china-corn_slide-37951b7619deca7318f37011c78f99f79705aa0e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china-corn_slide-37951b7619deca7318f37011c78f99f79705aa0e.jpg\" alt=\"A corn purchaser writes on his account in northwest China in 2012. In November 2013, officials began rejecting imports of U.S. corn when they detected traces of a new gene not yet approved in China. Photo: Peng Zhaozhi/Xinhua/Landov\" width=\"1800\" height=\"1198\" class=\"size-full wp-image-85463\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A corn purchaser writes on his account in northwest China in 2012. In November 2013, officials began rejecting imports of U.S. corn when they detected traces of a new gene not yet approved in China. Photo: Peng Zhaozhi/Xinhua/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/31/336833095/when-china-spurns-gmo-corn-imports-american-farmers-lose-billions\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/31/14)\u003c/p>\n\u003cp>For a while there, China was the American farmer's best friend. The world's most populous nation had so many pigs and chickens to feed, it became one of the \u003ca href=\"http://www.ers.usda.gov/amber-waves/2014-april/china-in-the-next-decade-rising-meat-demand-and-growing-imports-of-feed.aspx#.U9qutONdV8E\">top importers\u003c/a> of U.S. corn and soybeans almost overnight.\u003c/p>\n\u003cp>China also developed a big appetite for another corn-derived animal feed called \"dried distillers grains with solubles,\" or \u003ca href=\"http://www.grains.org/buyingselling/ddgs\">DDGS\u003c/a>, a byproduct of ethanol production. China's appetites for the stuff drove up global grain prices and filled Midwestern pockets with cash.\u003c/p>\n\u003cp>This year, though, the lovely relationship has gone sour, all because of biotechnology.\u003c/p>\n\u003cp>A couple of years ago, American farmers began planting a \u003ca href=\"http://www.isaaa.org/gmapprovaldatabase/event/default.asp?EventID=130\">new type\u003c/a> of genetically engineered corn invented by the seed company \u003ca href=\"http://www.syngenta.com/global/corporate/en/Pages/home.aspx\">Syngenta\u003c/a>. This GMO contains a new version of a gene that protects the corn plant from certain insects. Problem is, this new gene isn't yet approved in China, and Chinese officials didn't appreciate it when traces of the new, as-yet-unapproved GMOs started showing up in boatloads of American grain.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The crackdown began in November 2013. China began rejecting shiploads of corn when officials detected traces of the new gene. By February of this year, U.S. exports of corn to China had practically ceased.\u003c/p>\n\u003cp>At the time, some American grain exporters said that there was little to worry about. The Chinese move, they said, probably was intended to slow down imports temporarily in order to make sure that China's farmers got a decent price for their own corn harvest. As evidence, they pointed to the fact that China continued to accept imports of DDGS, which also contain traces of the unapproved gene. The U.S. sent $1.6 billion worth of DDGS to China last year.\u003c/p>\n\u003cp>Well, last week, China expanded the ban to DDGS, shocking many traders. The price of DDGS plunged.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.ngfa.org/\">National Grain and Feed Association\u003c/a>, the Chinese ban on corn and corn products may end up costing American farmers, ethanol producers and traders a total of about $3 billion.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ngfa.org/about-ngfa/organization/ngfa-team/#mfisher\">Max Fisher\u003c/a>, director of Economics for the NGFA, who came up with that estimate, says the ban actually is hurting the Chinese, too. \"They replaced [the U.S. corn] with more expensive grains,\" he says, such as barley from Australia. But one group of American farmers is benefiting: China is importing lots more \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/231509864/heat-drought-draw-farmers-back-to-sorghum-the-camel-of-crops\">sorghum\u003c/a>.\u003c/p>\n\u003cp>In an interesting twist, American farm groups seem unsure whom to blame. Some are angry at China. Others point their finger at Syngenta.\u003c/p>\n\u003cp>A few days ago, the \u003ca href=\"http://www.grains.org/\">U.S. Grains Council\u003c/a> wrote a \u003ca href=\"http://www.grains.org/news/20140727/letter-secretary-vilsack\">letter\u003c/a> to Secretary of Agriculture Tom Vilsack, urging his \"immediate, direct, and personal intervention\" with Chinese officials \"to halt this current regulatory sabotage of the DDGS trade with China.\"\u003c/p>\n\u003cp>The NGFA and the \u003ca href=\"http://naega.org/\">North American Export Grain Association\u003c/a>, on the other hand, have \u003ca href=\"http://www.ngfa.org/2014/01/24/ngfa-naega-issue-joint-statement-urging-syngenta-to-suspend-commercialization-of-agrisure-viptera-and-duracade-biotech-corn/\">called\u003c/a> on Syngenta to stop selling the offending corn varieties until those varieties can be sold in major export markets.\u003c/p>\n\u003cp>\"They're being a bad actor here,\" says Max Fisher of NGFA, referring to Syngenta. \"They're making $40 million\" selling the new corn varieties, \"but it's costing U.S. farmers $1 billion.\"\u003c/p>\n\u003cp>Syngenta, for its part, \u003ca href=\"http://www.syngenta-us.com/images/CornTraitCommunicationJan302014.pdf\">rejects\u003c/a> any blame for the debacle. \"We want to get technology into the hands of farmers as soon as possible,\" said the company's CEO, David Morgan, in a \u003ca href=\"http://www.syngenta-us.com/Viptera_Exports/\">video\u003c/a> released on Syngenta's website. \"We can't expect growers to wait indefinitely for access to technologies, based on what foreign governments decide to do.\" According to Morgan, China has failed to make a timely decision on the new gene, which goes by the name MIR 162.\u003c/p>\n\u003cp>Even if China approved MIR 162, however, the ban might remain. That's because Syngenta began selling yet another new new type of GMO corn this year, which also is not yet approved in China.\u003c/p>\n\u003cp>Syngenta has asked farmers to take that corn to specific grain processors, who will keep it from getting into export shipments. But Fisher thinks the new gene is likely to show up in exports. \"Farmers are going to be farmers,\" he says, and sell their grain through the usual channels. \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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/85462/when-china-spurns-gmo-corn-imports-american-farmers-lose-billions",
"authors": [
"byline_bayareabites_85462"
],
"categories": [
"bayareabites_1962",
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_358"
],
"tags": [
"bayareabites_272",
"bayareabites_515",
"bayareabites_11270",
"bayareabites_13645",
"bayareabites_12277",
"bayareabites_10787",
"bayareabites_13644"
],
"featImg": "bayareabites_85463",
"label": "bayareabites"
},
"bayareabites_85351": {
"type": "posts",
"id": "bayareabites_85351",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "85351",
"score": null,
"sort": [
1406743056000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1406743056,
"format": "aside",
"disqusTitle": "Want To Reduce Your Carbon Footprint? Choose Mackerel Over Shrimp",
"title": "Want To Reduce Your Carbon Footprint? Choose Mackerel Over Shrimp",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85352\" class=\"wp-caption aligncenter\" style=\"max-width: 3294px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-peru_slide-f05629a76c600179bf1d937ce78d6972ca970759.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-peru_slide-f05629a76c600179bf1d937ce78d6972ca970759.jpg\" alt=\"A fisherman pulls a basket filled with anchovies aboard a fishing boat off of Peru's northern port of Chimbote, in 2012. Peru is the world's top fishmeal exporter, producing about a third of worldwide supply. Photo: Enrique Castro-Mendivil/Reuters/Landov\" width=\"3294\" height=\"2198\" class=\"size-full wp-image-85352\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fisherman pulls a basket filled with anchovies aboard a fishing boat off of Peru's northern port of Chimbote, in 2012. Peru is the world's top fishmeal exporter, producing about a third of worldwide supply. Photo: Enrique Castro-Mendivil/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/29/336301714/want-to-reduce-your-carbon-footprint-choose-mackerel-over-shrimp\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/29/13)\u003c/p>\n\u003cp>Small fatty fish like mackerel, herring, sardines and anchovies are high in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/14/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress/\">omega-3s\u003c/a>, \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=111509588\">vitamin D\u003c/a> and low on the food chain.\u003c/p>\n\u003cp>Those shining attributes have earned them plenty of nods from doctors and environmentalists alike, as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/14/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress/\">reported\u003c/a>. They're not among the \u003ca href=\"http://www.aboutseafood.com/about/about-seafood/top-10-consumed-seafoods\">most popular seafoods\u003c/a> in the U.S., though, partly because of their fishy taste.\u003c/p>\n\u003cp>But if you knew that eating these fish would mean shrinking your carbon footprint a wee bit, would that convince you to buy them over say, that bag of frozen shrimp you just mindlessly threw into your grocery cart?\u003c/p>\n\u003cp>\u003ca href=\"http://www.imas.utas.edu.au/people/profiles/postgraduate/p/robert-parker\">Robert Parker\u003c/a> is betting that if you care about eating greener, you'll want to know about how much fuel it takes to catch your favorite fish. He's a Ph.D. candidate from Nova Scotia, studying the fishing industry at the University of Tasmania in Australia.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Parker and \u003ca href=\"http://www.dal.ca/faculty/management/sres/faculty-staff/our-faculty/peter-tyedmers.html\">Peter Tyedmers\u003c/a>, who directs the School for Resource and Environmental Studies at Dalhousie University in Halifax, recently published an analysis of a fishing industry fuel use database Tyedmers developed. Their analysis finds that fisheries producing the small fish – sardines, mackerel, and anchovies — are \"among the most energy and carbon-efficient forms of protein production.\" The paper appeared in the journal \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/faf.12087/abstract\">Fish and Fisheries\u003c/a> on July 4.\u003c/p>\n\u003cp>They also found that fishing for shrimp and lobster are almost as fuel-intensive as raising livestock. As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">reported\u003c/a>, raising livestock has more of an impact on the environment than any other food we eat.\u003c/p>\n\u003cp>For example, Parker says, to catch a metric ton (about 2,200 pounds) of sardines or anchovies, it takes about 5 gallons of fuel.\u003c/p>\n\u003cp>In contrast, to get the same amount of lobster or shrimp, you'd burn an average of 2,100 to 2,600 gallons of fuel.\u003c/p>\n\u003cp>Now, U.S. and Canadian lobster outfits \"are a bit more efficient because of the higher lobster biomass in the ocean,\" he says. But they are still burning close to 264 gallons of fuel to catch those 2,200 pounds of crustacean.\u003c/p>\n\u003cp>So why is all this fuel getting burned? As the fishing industry has evolved in the last century from throwing out a few lines over the local dock to industrialized operations, we've been able to fish in more parts of the ocean and freeze our catch right on the boats.\u003c/p>\n\u003cblockquote>\n\u003cp>But \"a consequence of many of these advancements has been the increased reliance of fisheries on larger vessels, the motorization of fishing fleets with more powerful engines and the increased demand by fisheries for fossil fuels to power everything from propulsion and gear operation to on-board processing, refrigeration and ancillary services such as navigational aids,\" the paper says.\u003c/p>\n\u003c/blockquote>\n\u003cp>And the boats – not the packing plants or trucks transporting fish to the store — are where the bulk of the burn comes from, Parker says. The energy needed to get fish to the dock accounts for 60 to 90 percent of the fishing industry's total energy use and emissions.\u003c/p>\n\u003cp>\"Fuel is the second biggest cost\" in fish production, says Parker, and labor is first, so to encourage more efficient fisheries – and fewer greenhouse gas emissions — we should be \"implementing measures shown to decrease fuel consumption.\"\u003c/p>\n\u003cp>And what people do with the fish is inefficient, too. Much of the mackerel, sardines and anchovies get turned to livestock and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/10/188431577/how-to-clean-up-fish-farms-and-raise-more-seafood-at-the-same-time\">aquaculture feed\u003c/a>, rather than going right to hungry humans. So we're \"taking an efficient system and making it part of an average or inefficient system,\" he says.\u003c/p>\n\u003cp>But getting more people to eat these fish is a tough sell, at least on this side of the Atlantic. Parker himself admits that he wasn't always a herring fan, but on a trip to Denmark, that's what was served at the hotel breakfast, so he gave it a try.\u003c/p>\n\u003cp>Now, he's a believer. \"If you have pickled herring, it's one of the most delicious things,\" he says.\u003c/p>\n\u003cp>Parker acknowledges that his fuel and fishing study has some limitations. For starters, its largely built from fisheries data from Europe and Australia, where the best records are kept, as well as some from North America. The database\u003cstrong> \u003c/strong>does not have much data on fuel use and fishing in the developing world — yet.\u003c/p>\n\u003cp>Also, he notes, fisheries are not generally giant offenders when it comes to the food system's carbon emissions. \"Fisheries in general have a relatively low carbon footprint when it comes to food ... they don't have [\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/301794415/gassy-cows-are-warming-the-planet-and-theyre-here-to-stay\">the] methane\u003c/a> associated with cows, and feed costs,\" he says.\u003c/p>\n\u003cp>But they hope their work goes beyond emissions. \"We're looking at all the different factors now – we need to feed people, we need to support rural communities, we need to provide healthy and high quality food to people – one niche issue is the role of fisheries in fuel consumption.\" \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",
"disqusIdentifier": "85351 http://blogs.kqed.org/bayareabites/?p=85351",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/07/30/want-to-reduce-your-carbon-footprint-choose-mackerel-over-shrimp/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 877,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1406743056,
"excerpt": "Sardines and other small, oily fish are some of the most nutritious in the sea. Now there's another reason to eat them: Fishermen use a lot less fuel to catch them than many other kinds of seafood.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Sardines and other small, oily fish are some of the most nutritious in the sea. Now there's another reason to eat them: Fishermen use a lot less fuel to catch them than many other kinds of seafood.",
"title": "Want To Reduce Your Carbon Footprint? Choose Mackerel Over Shrimp | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Want To Reduce Your Carbon Footprint? Choose Mackerel Over Shrimp",
"datePublished": "2014-07-30T10:57:36-07:00",
"dateModified": "2014-07-30T10:57:36-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "want-to-reduce-your-carbon-footprint-choose-mackerel-over-shrimp",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=336301714&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "April Fulton",
"nprStoryDate": "Tue, 29 Jul 2014 17:07:00 -0400",
"nprLastModifiedDate": "Tue, 29 Jul 2014 17:13:24 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/07/29/336301714/want-to-reduce-your-carbon-footprint-choose-mackerel-over-shrimp?ft=3&f=336301714",
"nprStoryId": "336301714",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 29 Jul 2014 17:13:00 -0400",
"path": "/bayareabites/85351/want-to-reduce-your-carbon-footprint-choose-mackerel-over-shrimp",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85352\" class=\"wp-caption aligncenter\" style=\"max-width: 3294px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-peru_slide-f05629a76c600179bf1d937ce78d6972ca970759.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/anchovies-peru_slide-f05629a76c600179bf1d937ce78d6972ca970759.jpg\" alt=\"A fisherman pulls a basket filled with anchovies aboard a fishing boat off of Peru's northern port of Chimbote, in 2012. Peru is the world's top fishmeal exporter, producing about a third of worldwide supply. Photo: Enrique Castro-Mendivil/Reuters/Landov\" width=\"3294\" height=\"2198\" class=\"size-full wp-image-85352\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A fisherman pulls a basket filled with anchovies aboard a fishing boat off of Peru's northern port of Chimbote, in 2012. Peru is the world's top fishmeal exporter, producing about a third of worldwide supply. Photo: Enrique Castro-Mendivil/Reuters/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>by April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/29/336301714/want-to-reduce-your-carbon-footprint-choose-mackerel-over-shrimp\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/29/13)\u003c/p>\n\u003cp>Small fatty fish like mackerel, herring, sardines and anchovies are high in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/14/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress/\">omega-3s\u003c/a>, \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=111509588\">vitamin D\u003c/a> and low on the food chain.\u003c/p>\n\u003cp>Those shining attributes have earned them plenty of nods from doctors and environmentalists alike, as we've \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/14/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress/\">reported\u003c/a>. They're not among the \u003ca href=\"http://www.aboutseafood.com/about/about-seafood/top-10-consumed-seafoods\">most popular seafoods\u003c/a> in the U.S., though, partly because of their fishy taste.\u003c/p>\n\u003cp>But if you knew that eating these fish would mean shrinking your carbon footprint a wee bit, would that convince you to buy them over say, that bag of frozen shrimp you just mindlessly threw into your grocery cart?\u003c/p>\n\u003cp>\u003ca href=\"http://www.imas.utas.edu.au/people/profiles/postgraduate/p/robert-parker\">Robert Parker\u003c/a> is betting that if you care about eating greener, you'll want to know about how much fuel it takes to catch your favorite fish. He's a Ph.D. candidate from Nova Scotia, studying the fishing industry at the University of Tasmania in Australia.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Parker and \u003ca href=\"http://www.dal.ca/faculty/management/sres/faculty-staff/our-faculty/peter-tyedmers.html\">Peter Tyedmers\u003c/a>, who directs the School for Resource and Environmental Studies at Dalhousie University in Halifax, recently published an analysis of a fishing industry fuel use database Tyedmers developed. Their analysis finds that fisheries producing the small fish – sardines, mackerel, and anchovies — are \"among the most energy and carbon-efficient forms of protein production.\" The paper appeared in the journal \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/faf.12087/abstract\">Fish and Fisheries\u003c/a> on July 4.\u003c/p>\n\u003cp>They also found that fishing for shrimp and lobster are almost as fuel-intensive as raising livestock. As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/27/155527365/visualizing-a-nation-of-meat-eaters\">reported\u003c/a>, raising livestock has more of an impact on the environment than any other food we eat.\u003c/p>\n\u003cp>For example, Parker says, to catch a metric ton (about 2,200 pounds) of sardines or anchovies, it takes about 5 gallons of fuel.\u003c/p>\n\u003cp>In contrast, to get the same amount of lobster or shrimp, you'd burn an average of 2,100 to 2,600 gallons of fuel.\u003c/p>\n\u003cp>Now, U.S. and Canadian lobster outfits \"are a bit more efficient because of the higher lobster biomass in the ocean,\" he says. But they are still burning close to 264 gallons of fuel to catch those 2,200 pounds of crustacean.\u003c/p>\n\u003cp>So why is all this fuel getting burned? As the fishing industry has evolved in the last century from throwing out a few lines over the local dock to industrialized operations, we've been able to fish in more parts of the ocean and freeze our catch right on the boats.\u003c/p>\n\u003cblockquote>\n\u003cp>But \"a consequence of many of these advancements has been the increased reliance of fisheries on larger vessels, the motorization of fishing fleets with more powerful engines and the increased demand by fisheries for fossil fuels to power everything from propulsion and gear operation to on-board processing, refrigeration and ancillary services such as navigational aids,\" the paper says.\u003c/p>\n\u003c/blockquote>\n\u003cp>And the boats – not the packing plants or trucks transporting fish to the store — are where the bulk of the burn comes from, Parker says. The energy needed to get fish to the dock accounts for 60 to 90 percent of the fishing industry's total energy use and emissions.\u003c/p>\n\u003cp>\"Fuel is the second biggest cost\" in fish production, says Parker, and labor is first, so to encourage more efficient fisheries – and fewer greenhouse gas emissions — we should be \"implementing measures shown to decrease fuel consumption.\"\u003c/p>\n\u003cp>And what people do with the fish is inefficient, too. Much of the mackerel, sardines and anchovies get turned to livestock and \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/10/188431577/how-to-clean-up-fish-farms-and-raise-more-seafood-at-the-same-time\">aquaculture feed\u003c/a>, rather than going right to hungry humans. So we're \"taking an efficient system and making it part of an average or inefficient system,\" he says.\u003c/p>\n\u003cp>But getting more people to eat these fish is a tough sell, at least on this side of the Atlantic. Parker himself admits that he wasn't always a herring fan, but on a trip to Denmark, that's what was served at the hotel breakfast, so he gave it a try.\u003c/p>\n\u003cp>Now, he's a believer. \"If you have pickled herring, it's one of the most delicious things,\" he says.\u003c/p>\n\u003cp>Parker acknowledges that his fuel and fishing study has some limitations. For starters, its largely built from fisheries data from Europe and Australia, where the best records are kept, as well as some from North America. The database\u003cstrong> \u003c/strong>does not have much data on fuel use and fishing in the developing world — yet.\u003c/p>\n\u003cp>Also, he notes, fisheries are not generally giant offenders when it comes to the food system's carbon emissions. \"Fisheries in general have a relatively low carbon footprint when it comes to food ... they don't have [\u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/11/301794415/gassy-cows-are-warming-the-planet-and-theyre-here-to-stay\">the] methane\u003c/a> associated with cows, and feed costs,\" he says.\u003c/p>\n\u003cp>But they hope their work goes beyond emissions. \"We're looking at all the different factors now – we need to feed people, we need to support rural communities, we need to provide healthy and high quality food to people – one niche issue is the role of fisheries in fuel consumption.\" \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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/85351/want-to-reduce-your-carbon-footprint-choose-mackerel-over-shrimp",
"authors": [
"byline_bayareabites_85351"
],
"categories": [
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_60"
],
"tags": [
"bayareabites_13636",
"bayareabites_13637",
"bayareabites_527"
],
"featImg": "bayareabites_85352",
"label": "bayareabites"
},
"bayareabites_85339": {
"type": "posts",
"id": "bayareabites_85339",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "85339",
"score": null,
"sort": [
1406741728000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1406741728,
"format": "aside",
"disqusTitle": "Farming The Bluefin Tuna, Tiger Of The Ocean, Is Not Without A Price",
"title": "Farming The Bluefin Tuna, Tiger Of The Ocean, Is Not Without A Price",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85340\" class=\"wp-caption aligncenter\" style=\"max-width: 2791px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tunatanks_wide-617dba4e0d254ac55e1e82039b54a962ec7aed2b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tunatanks_wide-617dba4e0d254ac55e1e82039b54a962ec7aed2b.jpg\" alt=\"Yonathan Zohar, Jorge Gomezjurado and Odi Zmora check on bluefin tuna larvae in tanks at the University of Maryland Baltimore County's Institute of Marine and Environmental Technology. Photo: Courtesy of Yonathan Zohar\" width=\"2791\" height=\"1570\" class=\"size-full wp-image-85340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yonathan Zohar, Jorge Gomezjurado and Odi Zmora check on bluefin tuna larvae in tanks at the University of Maryland Baltimore County's Institute of Marine and Environmental Technology. Photo: Courtesy of Yonathan Zohar\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/30/336339179/farming-the-bluefin-tuna-tiger-of-the-ocean-is-not-without-a-price\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140730_me_farming_the_bluefin_tuna_tiger_of_the_ocean_is_not_without_a_price.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/30/336339179/farming-the-bluefin-tuna-tiger-of-the-ocean-is-not-without-a-price\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/30/14)\u003c/p>\n\u003cp>In a windowless laboratory in downtown Baltimore, some tiny, translucent fish larvae are swimming about in glass-walled tanks.\u003c/p>\n\u003cp>They are infant bluefin tuna. Scientists in this laboratory are trying to grasp what they call the holy grail of aquaculture: raising this powerful fish, so prized by sushi lovers, entirely in captivity. But the effort is fraught with challenges.\u003c/p>\n\u003cp>When I visited, I couldn't see the larvae at first. They look incredibly fragile and helpless, just drifting in the tanks' water currents. But they're already gobbling up microscopic marine animals, which in turn are living on algae.\u003c/p>\n\u003cfigure id=\"attachment_85341\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/larvae-with-prey-infront-a30a1898564436011a182499495aa9ebfa31f9c2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/larvae-with-prey-infront-a30a1898564436011a182499495aa9ebfa31f9c2-290x217.jpg\" alt=\"Larvae with prey. Photo: Courtesy of Yonathon Zohar\" width=\"290\" height=\"217\" class=\"size-medium wp-image-85341\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larvae with prey. Photo: Courtesy of Yonathon Zohar\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's amazing. We cannot stop looking at them! We are here around the clock and we are looking at them, because it is so beautiful,\" says \u003ca href=\"http://www.umbc.edu/imet/people/zohar.html\">Yonathan Zohar\u003c/a>, the scientist in charge of this project.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's beautiful to Zohar because it's so rare. Scientists are trying to raise bluefin tuna completely in captivity in only a few places around the world. Laboratories in \u003ca href=\"http://www.nytimes.com/2013/11/11/business/energy-environment/japans-delicate-search-for-a-way-to-breed-tuna-on-an-industrial-scale.html?pagewanted=all&_r=0\">Japan\u003c/a> have led the effort. This experiment, at the University of Maryland Baltimore County's \u003ca href=\"http://marinebiotechnology.umbc.edu/\">Institute of Marine and Environmental Technology\u003c/a>, is the first successful attempt in North America. It's also the first in the world to do it with Atlantic bluefin tuna.\u003c/p>\n\u003cp>Scientists still have a long way to go to succeed. Most of the larvae have died, but hundreds have now survived for 10 days, \"and we are counting every day,\" says Zohar. \"We want to be at 25 to 30 days. This is the bottleneck. The bottleneck is the first three to four weeks.\"\u003c/p>\n\u003cp>If they make it that far, they'll be juvenile fish and much more sturdy. Then, they'll mainly need lots to eat.\u003c/p>\n\u003cp>Fully grown, the bluefin tuna is a tiger of the ocean: powerful and voracious, its flesh in high demand for sushi all around the world.\u003c/p>\n\u003cp>Journalist \u003ca href=\"http://paulgreenberg.org/\">Paul Greenberg\u003c/a> wrote about bluefin tuna in his book \u003cem>Four Fish\u003c/em>. If you're an angler, he says, catching one is an experience you don't forget.\u003c/p>\n\u003cp>\"When they come onboard, it's like raw energy coming onto the boat. Their tail will [beat] like an outboard motor, just blazing with power and energy,\" he says.\u003c/p>\n\u003cp>The fish can grow to 1,000 pounds. They can swim up to 45 miles per hour and cross entire oceans.\u003c/p>\n\u003cfigure id=\"attachment_85342\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/day-12-with-teeth-f9b9294d12941b2dcb72bd41b2739c1b857fd248.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/day-12-with-teeth-f9b9294d12941b2dcb72bd41b2739c1b857fd248-290x217.jpg\" alt=\"A 12-day-old larvae that has developed teeth. Photo: Courtesy of Yonathan Zohar\" width=\"290\" height=\"217\" class=\"size-medium wp-image-85342\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A 12-day-old larvae that has developed teeth. Photo: Courtesy of Yonathan Zohar\u003c/figcaption>\u003c/figure>\n\u003cp>They're also valuable. Demand for tuna has grown, especially in Japan, where people sometimes pay \u003ca href=\"http://www.businessinsider.com/bluefin-tuna-sells-for-record-breaking-18-million-2013-1\">fantastic prices\u003c/a> for the fish.\u003c/p>\n\u003cp>That demand has led to overfishing, and wild populations of tuna now are declining.\u003c/p>\n\u003cp>That's why scientists like Zohar are trying to invent a new way to supply the world's demand. They're trying to invent bluefin tuna farming.\u003c/p>\n\u003cp>\"The vision is to have huge tanks, land-based, in a facility like what you see here, having bluefin tuna that are spawning year-round, on demand, producing millions of eggs,\" he says.\u003c/p>\n\u003cp>Those eggs would hatch and grow into a plentiful supply of tuna.\u003c/p>\n\u003cp>That brings us back to these precious larvae. Before there can be aquaculture, large quantities of these larvae have to survive. Here in the laboratory, the scientists are tinkering with lots of things — the lights above the tanks, the concentration of algae and water currents — to keep the fragile larvae from sinking toward the bottom of the tank.\u003c/p>\n\u003cp>\"They tend to go down,\" explains Zohar. \"They have a heavy head. They go head down and tail up. If they hit their head on the bottom they are gone. They are not going to survive.\"\u003c/p>\n\u003cp>Enough are surviving, at the moment, that Zohar thinks they're getting close to overcoming this obstacle, too.\u003c/p>\n\u003cp>But that still leaves a final hurdle. The scientists will need to figure out how to satisfy the tuna's amazing appetite without causing even more damage to the environment.\u003c/p>\n\u003cp>A tuna's natural diet consists of other fish. Lots of other fish. Right now, there are tuna \"ranches\" that capture young tuna in the ocean and then fatten them up in big net-pens. According to Greenberg, those ranches feed their tuna about 15 pounds of fish such as sardines or mackerel for each additional pound of tuna that can be sold to consumers. That kind of tuna production is environmentally costly.\u003c/p>\n\u003cp>Zohar thinks that it will be possible to reduce this ratio or even create tuna feed that doesn't rely heavily on other fish as an ingredient.\u003c/p>\n\u003cp>But Greenberg says the basic fact that they eat so much makes him wonder whether tuna farming is really the right way to go. It increases the population of a predator species that demands lots of food itself.\u003c/p>\n\u003cp>\"Why would you domesticate a tiger when you could domesticate a cow,\" he asks — or, even better, a chicken, which converts just 2 pounds of vegetarian feed into a pound of meat.\u003c/p>\n\u003cp>If farmed tuna really can reduce the demand for tuna caught in the wild, it would be worth doing. But it might do more good, he says, to eat a little lower on the marine food chain. We could eat more mussels or sardines. It would let more tuna roam free. \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",
"disqusIdentifier": "85339 http://blogs.kqed.org/bayareabites/?p=85339",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/07/30/farming-the-bluefin-tuna-tiger-of-the-ocean-is-not-without-a-price/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 955,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1406741728,
"excerpt": "Scientists are trying to raise prized bluefin tuna completely in captivity. An experiment at a Baltimore university is the first successful attempt in North America.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Scientists are trying to raise prized bluefin tuna completely in captivity. An experiment at a Baltimore university is the first successful attempt in North America.",
"title": "Farming The Bluefin Tuna, Tiger Of The Ocean, Is Not Without A Price | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Farming The Bluefin Tuna, Tiger Of The Ocean, Is Not Without A Price",
"datePublished": "2014-07-30T10:35:28-07:00",
"dateModified": "2014-07-30T10:35:28-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "farming-the-bluefin-tuna-tiger-of-the-ocean-is-not-without-a-price",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=336339179&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Wed, 30 Jul 2014 04:59:00 -0400",
"nprLastModifiedDate": "Wed, 30 Jul 2014 11:47:40 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/07/30/336339179/farming-the-bluefin-tuna-tiger-of-the-ocean-is-not-without-a-price?ft=3&f=336339179",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140730_me_farming_the_bluefin_tuna_tiger_of_the_ocean_is_not_without_a_price.mp3?orgId=1&topicId=1053&ft=3&f=336339179",
"nprAudioM3u": "http://api.npr.org/m3u/1336468363-9ca63c.m3u?orgId=1&topicId=1053&ft=3&f=336339179",
"nprStoryId": "336339179",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 30 Jul 2014 11:47:00 -0400",
"path": "/bayareabites/85339/farming-the-bluefin-tuna-tiger-of-the-ocean-is-not-without-a-price",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140730_me_farming_the_bluefin_tuna_tiger_of_the_ocean_is_not_without_a_price.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85340\" class=\"wp-caption aligncenter\" style=\"max-width: 2791px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tunatanks_wide-617dba4e0d254ac55e1e82039b54a962ec7aed2b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tunatanks_wide-617dba4e0d254ac55e1e82039b54a962ec7aed2b.jpg\" alt=\"Yonathan Zohar, Jorge Gomezjurado and Odi Zmora check on bluefin tuna larvae in tanks at the University of Maryland Baltimore County's Institute of Marine and Environmental Technology. Photo: Courtesy of Yonathan Zohar\" width=\"2791\" height=\"1570\" class=\"size-full wp-image-85340\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yonathan Zohar, Jorge Gomezjurado and Odi Zmora check on bluefin tuna larvae in tanks at the University of Maryland Baltimore County's Institute of Marine and Environmental Technology. Photo: Courtesy of Yonathan Zohar\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/30/336339179/farming-the-bluefin-tuna-tiger-of-the-ocean-is-not-without-a-price\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2014/07/20140730_me_farming_the_bluefin_tuna_tiger_of_the_ocean_is_not_without_a_price.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/30/336339179/farming-the-bluefin-tuna-tiger-of-the-ocean-is-not-without-a-price\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/30/14)\u003c/p>\n\u003cp>In a windowless laboratory in downtown Baltimore, some tiny, translucent fish larvae are swimming about in glass-walled tanks.\u003c/p>\n\u003cp>They are infant bluefin tuna. Scientists in this laboratory are trying to grasp what they call the holy grail of aquaculture: raising this powerful fish, so prized by sushi lovers, entirely in captivity. But the effort is fraught with challenges.\u003c/p>\n\u003cp>When I visited, I couldn't see the larvae at first. They look incredibly fragile and helpless, just drifting in the tanks' water currents. But they're already gobbling up microscopic marine animals, which in turn are living on algae.\u003c/p>\n\u003cfigure id=\"attachment_85341\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/larvae-with-prey-infront-a30a1898564436011a182499495aa9ebfa31f9c2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/larvae-with-prey-infront-a30a1898564436011a182499495aa9ebfa31f9c2-290x217.jpg\" alt=\"Larvae with prey. Photo: Courtesy of Yonathon Zohar\" width=\"290\" height=\"217\" class=\"size-medium wp-image-85341\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Larvae with prey. Photo: Courtesy of Yonathon Zohar\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's amazing. We cannot stop looking at them! We are here around the clock and we are looking at them, because it is so beautiful,\" says \u003ca href=\"http://www.umbc.edu/imet/people/zohar.html\">Yonathan Zohar\u003c/a>, the scientist in charge of this project.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's beautiful to Zohar because it's so rare. Scientists are trying to raise bluefin tuna completely in captivity in only a few places around the world. Laboratories in \u003ca href=\"http://www.nytimes.com/2013/11/11/business/energy-environment/japans-delicate-search-for-a-way-to-breed-tuna-on-an-industrial-scale.html?pagewanted=all&_r=0\">Japan\u003c/a> have led the effort. This experiment, at the University of Maryland Baltimore County's \u003ca href=\"http://marinebiotechnology.umbc.edu/\">Institute of Marine and Environmental Technology\u003c/a>, is the first successful attempt in North America. It's also the first in the world to do it with Atlantic bluefin tuna.\u003c/p>\n\u003cp>Scientists still have a long way to go to succeed. Most of the larvae have died, but hundreds have now survived for 10 days, \"and we are counting every day,\" says Zohar. \"We want to be at 25 to 30 days. This is the bottleneck. The bottleneck is the first three to four weeks.\"\u003c/p>\n\u003cp>If they make it that far, they'll be juvenile fish and much more sturdy. Then, they'll mainly need lots to eat.\u003c/p>\n\u003cp>Fully grown, the bluefin tuna is a tiger of the ocean: powerful and voracious, its flesh in high demand for sushi all around the world.\u003c/p>\n\u003cp>Journalist \u003ca href=\"http://paulgreenberg.org/\">Paul Greenberg\u003c/a> wrote about bluefin tuna in his book \u003cem>Four Fish\u003c/em>. If you're an angler, he says, catching one is an experience you don't forget.\u003c/p>\n\u003cp>\"When they come onboard, it's like raw energy coming onto the boat. Their tail will [beat] like an outboard motor, just blazing with power and energy,\" he says.\u003c/p>\n\u003cp>The fish can grow to 1,000 pounds. They can swim up to 45 miles per hour and cross entire oceans.\u003c/p>\n\u003cfigure id=\"attachment_85342\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/day-12-with-teeth-f9b9294d12941b2dcb72bd41b2739c1b857fd248.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/day-12-with-teeth-f9b9294d12941b2dcb72bd41b2739c1b857fd248-290x217.jpg\" alt=\"A 12-day-old larvae that has developed teeth. Photo: Courtesy of Yonathan Zohar\" width=\"290\" height=\"217\" class=\"size-medium wp-image-85342\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A 12-day-old larvae that has developed teeth. Photo: Courtesy of Yonathan Zohar\u003c/figcaption>\u003c/figure>\n\u003cp>They're also valuable. Demand for tuna has grown, especially in Japan, where people sometimes pay \u003ca href=\"http://www.businessinsider.com/bluefin-tuna-sells-for-record-breaking-18-million-2013-1\">fantastic prices\u003c/a> for the fish.\u003c/p>\n\u003cp>That demand has led to overfishing, and wild populations of tuna now are declining.\u003c/p>\n\u003cp>That's why scientists like Zohar are trying to invent a new way to supply the world's demand. They're trying to invent bluefin tuna farming.\u003c/p>\n\u003cp>\"The vision is to have huge tanks, land-based, in a facility like what you see here, having bluefin tuna that are spawning year-round, on demand, producing millions of eggs,\" he says.\u003c/p>\n\u003cp>Those eggs would hatch and grow into a plentiful supply of tuna.\u003c/p>\n\u003cp>That brings us back to these precious larvae. Before there can be aquaculture, large quantities of these larvae have to survive. Here in the laboratory, the scientists are tinkering with lots of things — the lights above the tanks, the concentration of algae and water currents — to keep the fragile larvae from sinking toward the bottom of the tank.\u003c/p>\n\u003cp>\"They tend to go down,\" explains Zohar. \"They have a heavy head. They go head down and tail up. If they hit their head on the bottom they are gone. They are not going to survive.\"\u003c/p>\n\u003cp>Enough are surviving, at the moment, that Zohar thinks they're getting close to overcoming this obstacle, too.\u003c/p>\n\u003cp>But that still leaves a final hurdle. The scientists will need to figure out how to satisfy the tuna's amazing appetite without causing even more damage to the environment.\u003c/p>\n\u003cp>A tuna's natural diet consists of other fish. Lots of other fish. Right now, there are tuna \"ranches\" that capture young tuna in the ocean and then fatten them up in big net-pens. According to Greenberg, those ranches feed their tuna about 15 pounds of fish such as sardines or mackerel for each additional pound of tuna that can be sold to consumers. That kind of tuna production is environmentally costly.\u003c/p>\n\u003cp>Zohar thinks that it will be possible to reduce this ratio or even create tuna feed that doesn't rely heavily on other fish as an ingredient.\u003c/p>\n\u003cp>But Greenberg says the basic fact that they eat so much makes him wonder whether tuna farming is really the right way to go. It increases the population of a predator species that demands lots of food itself.\u003c/p>\n\u003cp>\"Why would you domesticate a tiger when you could domesticate a cow,\" he asks — or, even better, a chicken, which converts just 2 pounds of vegetarian feed into a pound of meat.\u003c/p>\n\u003cp>If farmed tuna really can reduce the demand for tuna caught in the wild, it would be worth doing. But it might do more good, he says, to eat a little lower on the marine food chain. We could eat more mussels or sardines. It would let more tuna roam free. \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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/85339/farming-the-bluefin-tuna-tiger-of-the-ocean-is-not-without-a-price",
"authors": [
"byline_bayareabites_85339"
],
"categories": [
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_13635",
"bayareabites_11270",
"bayareabites_14756"
],
"featImg": "bayareabites_85340",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=food-and-technology": {
"isFetching": false,
"latestQuery": {
"from": 396,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 743,
"relation": "eq"
},
"items": [
"bayareabites_86652",
"bayareabites_86518",
"bayareabites_86366",
"bayareabites_86235",
"bayareabites_86134",
"bayareabites_86126",
"bayareabites_85767",
"bayareabites_85624",
"bayareabites_85169",
"bayareabites_85462",
"bayareabites_85351",
"bayareabites_85339"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_food-and-technology": {
"isLoading": true
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_12793": {
"type": "terms",
"id": "bayareabites_12793",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12793",
"found": true
},
"relationships": {},
"featImg": null,
"name": "citrus greening",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "citrus greening Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7256,
"slug": "citrus-greening",
"isLoading": false,
"link": "/bayareabites/tag/citrus-greening"
},
"bayareabites_73": {
"type": "terms",
"id": "bayareabites_73",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "73",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Florida",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Florida Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 37,
"slug": "florida",
"isLoading": false,
"link": "/bayareabites/tag/florida"
},
"bayareabites_13744": {
"type": "terms",
"id": "bayareabites_13744",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13744",
"found": true
},
"relationships": {},
"featImg": null,
"name": "greening",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "greening Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8216,
"slug": "greening",
"isLoading": false,
"link": "/bayareabites/tag/greening"
},
"bayareabites_14774": {
"type": "terms",
"id": "bayareabites_14774",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14774",
"found": true
},
"relationships": {},
"featImg": null,
"name": "juice",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "juice Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3737,
"slug": "juice",
"isLoading": false,
"link": "/bayareabites/tag/juice"
},
"bayareabites_2613": {
"type": "terms",
"id": "bayareabites_2613",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2613",
"found": true
},
"relationships": {},
"featImg": null,
"name": "obesity",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "obesity Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1907,
"slug": "obesity",
"isLoading": false,
"link": "/bayareabites/tag/obesity"
},
"bayareabites_13743": {
"type": "terms",
"id": "bayareabites_13743",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13743",
"found": true
},
"relationships": {},
"featImg": null,
"name": "orange juice",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "orange juice Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8215,
"slug": "orange-juice",
"isLoading": false,
"link": "/bayareabites/tag/orange-juice"
},
"bayareabites_511": {
"type": "terms",
"id": "bayareabites_511",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "511",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sugar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sugar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 476,
"slug": "sugar",
"isLoading": false,
"link": "/bayareabites/tag/sugar"
},
"bayareabites_10921": {
"type": "terms",
"id": "bayareabites_10921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5380,
"slug": "the-salt",
"isLoading": false,
"link": "/bayareabites/tag/the-salt"
},
"bayareabites_13718": {
"type": "terms",
"id": "bayareabites_13718",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13718",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Civil Eats",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Civil Eats Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8190,
"slug": "civil-eats",
"isLoading": false,
"link": "/bayareabites/category/civil-eats"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_2329": {
"type": "terms",
"id": "bayareabites_2329",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2329",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lgbt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lgbt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1733,
"slug": "lgbt",
"isLoading": false,
"link": "/bayareabites/tag/lgbt"
},
"bayareabites_13726": {
"type": "terms",
"id": "bayareabites_13726",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13726",
"found": true
},
"relationships": {},
"featImg": null,
"name": "LGBT farmers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "LGBT farmers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8198,
"slug": "lgbt-farmers",
"isLoading": false,
"link": "/bayareabites/tag/lgbt-farmers"
},
"bayareabites_13728": {
"type": "terms",
"id": "bayareabites_13728",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13728",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NCLR",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NCLR Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8200,
"slug": "nclr",
"isLoading": false,
"link": "/bayareabites/tag/nclr"
},
"bayareabites_13727": {
"type": "terms",
"id": "bayareabites_13727",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13727",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Rural Pride Campaign",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Rural Pride Campaign Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8199,
"slug": "rural-pride-campaign",
"isLoading": false,
"link": "/bayareabites/tag/rural-pride-campaign"
},
"bayareabites_13729": {
"type": "terms",
"id": "bayareabites_13729",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13729",
"found": true
},
"relationships": {},
"featImg": null,
"name": "True Colors Fund",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "True Colors Fund Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8201,
"slug": "true-colors-fund",
"isLoading": false,
"link": "/bayareabites/tag/true-colors-fund"
},
"bayareabites_8913": {
"type": "terms",
"id": "bayareabites_8913",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8913",
"found": true
},
"relationships": {},
"featImg": null,
"name": "usda",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "usda Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3366,
"slug": "usda",
"isLoading": false,
"link": "/bayareabites/tag/usda"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"bayareabites_13717": {
"type": "terms",
"id": "bayareabites_13717",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13717",
"found": true
},
"relationships": {},
"featImg": null,
"name": "neem oil",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "neem oil Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8189,
"slug": "neem-oil",
"isLoading": false,
"link": "/bayareabites/tag/neem-oil"
},
"bayareabites_65": {
"type": "terms",
"id": "bayareabites_65",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "65",
"found": true
},
"relationships": {},
"featImg": null,
"name": "organic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "organic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 29,
"slug": "organic",
"isLoading": false,
"link": "/bayareabites/tag/organic"
},
"bayareabites_13715": {
"type": "terms",
"id": "bayareabites_13715",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13715",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pesticide free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pesticide free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8187,
"slug": "pesticide-free",
"isLoading": false,
"link": "/bayareabites/tag/pesticide-free"
},
"bayareabites_11445": {
"type": "terms",
"id": "bayareabites_11445",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11445",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pesticides",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pesticides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5905,
"slug": "pesticides",
"isLoading": false,
"link": "/bayareabites/tag/pesticides"
},
"bayareabites_13716": {
"type": "terms",
"id": "bayareabites_13716",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13716",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pyrethrum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pyrethrum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8188,
"slug": "pyrethrum",
"isLoading": false,
"link": "/bayareabites/tag/pyrethrum"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_13703": {
"type": "terms",
"id": "bayareabites_13703",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13703",
"found": true
},
"relationships": {},
"featImg": null,
"name": "entrepreneurs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "entrepreneurs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8175,
"slug": "entrepreneurs",
"isLoading": false,
"link": "/bayareabites/tag/entrepreneurs"
},
"bayareabites_13704": {
"type": "terms",
"id": "bayareabites_13704",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13704",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food entrepeneurs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food entrepeneurs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8176,
"slug": "food-entrepeneurs",
"isLoading": false,
"link": "/bayareabites/tag/food-entrepeneurs"
},
"bayareabites_13705": {
"type": "terms",
"id": "bayareabites_13705",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13705",
"found": true
},
"relationships": {},
"featImg": null,
"name": "foodpreneurs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "foodpreneurs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8177,
"slug": "foodpreneurs",
"isLoading": false,
"link": "/bayareabites/tag/foodpreneurs"
},
"bayareabites_13656": {
"type": "terms",
"id": "bayareabites_13656",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13656",
"found": true
},
"relationships": {},
"featImg": null,
"name": "incubator kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "incubator kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8126,
"slug": "incubator-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/incubator-kitchen"
},
"bayareabites_13706": {
"type": "terms",
"id": "bayareabites_13706",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13706",
"found": true
},
"relationships": {},
"featImg": null,
"name": "incubators",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "incubators Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8178,
"slug": "incubators",
"isLoading": false,
"link": "/bayareabites/tag/incubators"
},
"bayareabites_295": {
"type": "terms",
"id": "bayareabites_295",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "295",
"found": true
},
"relationships": {},
"featImg": null,
"name": "La Cocina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "La Cocina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 260,
"slug": "la-cocina",
"isLoading": false,
"link": "/bayareabites/tag/la-cocina"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_13699": {
"type": "terms",
"id": "bayareabites_13699",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13699",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barnraiser",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barnraiser Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8171,
"slug": "barnraiser",
"isLoading": false,
"link": "/bayareabites/tag/barnraiser"
},
"bayareabites_13700": {
"type": "terms",
"id": "bayareabites_13700",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13700",
"found": true
},
"relationships": {},
"featImg": null,
"name": "butcher's guild",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "butcher's guild Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8172,
"slug": "butchers-guild",
"isLoading": false,
"link": "/bayareabites/tag/butchers-guild"
},
"bayareabites_12486": {
"type": "terms",
"id": "bayareabites_12486",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12486",
"found": true
},
"relationships": {},
"featImg": null,
"name": "crowdfunding",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "crowdfunding Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6948,
"slug": "crowdfunding",
"isLoading": false,
"link": "/bayareabites/tag/crowdfunding"
},
"bayareabites_12485": {
"type": "terms",
"id": "bayareabites_12485",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12485",
"found": true
},
"relationships": {},
"featImg": null,
"name": "IndieGoGo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "IndieGoGo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6947,
"slug": "indiegogo",
"isLoading": false,
"link": "/bayareabites/tag/indiegogo"
},
"bayareabites_10344": {
"type": "terms",
"id": "bayareabites_10344",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10344",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kickstarter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kickstarter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4798,
"slug": "kickstarter",
"isLoading": false,
"link": "/bayareabites/tag/kickstarter"
},
"bayareabites_188": {
"type": "terms",
"id": "bayareabites_188",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "188",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5989,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/category/cheese"
},
"bayareabites_13685": {
"type": "terms",
"id": "bayareabites_13685",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13685",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheesmonger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheesmonger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8155,
"slug": "cheesmonger",
"isLoading": false,
"link": "/bayareabites/tag/cheesmonger"
},
"bayareabites_11697": {
"type": "terms",
"id": "bayareabites_11697",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11697",
"found": true
},
"relationships": {},
"featImg": null,
"name": "french cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "french cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6159,
"slug": "french-cheese",
"isLoading": false,
"link": "/bayareabites/tag/french-cheese"
},
"bayareabites_13684": {
"type": "terms",
"id": "bayareabites_13684",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13684",
"found": true
},
"relationships": {},
"featImg": null,
"name": "raw cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "raw cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8154,
"slug": "raw-cheese",
"isLoading": false,
"link": "/bayareabites/tag/raw-cheese"
},
"bayareabites_13549": {
"type": "terms",
"id": "bayareabites_13549",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13549",
"found": true
},
"relationships": {},
"featImg": null,
"name": "raw milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "raw milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8019,
"slug": "raw-milk",
"isLoading": false,
"link": "/bayareabites/tag/raw-milk"
},
"bayareabites_1146": {
"type": "terms",
"id": "bayareabites_1146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hospitality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hospitality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1460,
"slug": "hospitality",
"isLoading": false,
"link": "/bayareabites/category/hospitality"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_13669": {
"type": "terms",
"id": "bayareabites_13669",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13669",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cell phone",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cell phone Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8139,
"slug": "cell-phone",
"isLoading": false,
"link": "/bayareabites/tag/cell-phone"
},
"bayareabites_13670": {
"type": "terms",
"id": "bayareabites_13670",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13670",
"found": true
},
"relationships": {},
"featImg": null,
"name": "texting",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "texting Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8140,
"slug": "texting",
"isLoading": false,
"link": "/bayareabites/tag/texting"
},
"bayareabites_13063": {
"type": "terms",
"id": "bayareabites_13063",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13063",
"found": true
},
"relationships": {},
"featImg": null,
"name": "waiter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "waiter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7526,
"slug": "waiter",
"isLoading": false,
"link": "/bayareabites/tag/waiter"
},
"bayareabites_13663": {
"type": "terms",
"id": "bayareabites_13663",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13663",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farm-to-table",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farm-to-table Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8133,
"slug": "farm-to-table",
"isLoading": false,
"link": "/bayareabites/tag/farm-to-table"
},
"bayareabites_13664": {
"type": "terms",
"id": "bayareabites_13664",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13664",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Metes and Bounds",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Metes and Bounds Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8134,
"slug": "metes-and-bounds",
"isLoading": false,
"link": "/bayareabites/tag/metes-and-bounds"
},
"bayareabites_9655": {
"type": "terms",
"id": "bayareabites_9655",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9655",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pop-up dinner",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pop-up dinner Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4109,
"slug": "pop-up-dinner",
"isLoading": false,
"link": "/bayareabites/tag/pop-up-dinner"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_11070": {
"type": "terms",
"id": "bayareabites_11070",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11070",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soda",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soda Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7810,
"slug": "soda",
"isLoading": false,
"link": "/bayareabites/category/soda"
},
"bayareabites_13615": {
"type": "terms",
"id": "bayareabites_13615",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13615",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cindy Gershen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cindy Gershen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8085,
"slug": "cindy-gershen",
"isLoading": false,
"link": "/bayareabites/tag/cindy-gershen"
},
"bayareabites_11215": {
"type": "terms",
"id": "bayareabites_11215",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11215",
"found": true
},
"relationships": {},
"featImg": null,
"name": "diabetes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "diabetes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5674,
"slug": "diabetes",
"isLoading": false,
"link": "/bayareabites/tag/diabetes"
},
"bayareabites_9771": {
"type": "terms",
"id": "bayareabites_9771",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9771",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Dr. Robert Lustig",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Dr. Robert Lustig Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4225,
"slug": "dr-robert-lustig",
"isLoading": false,
"link": "/bayareabites/tag/dr-robert-lustig"
},
"bayareabites_11101": {
"type": "terms",
"id": "bayareabites_11101",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11101",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fat Chance",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fat Chance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5560,
"slug": "fat-chance",
"isLoading": false,
"link": "/bayareabites/tag/fat-chance"
},
"bayareabites_13616": {
"type": "terms",
"id": "bayareabites_13616",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13616",
"found": true
},
"relationships": {},
"featImg": null,
"name": "glucose",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "glucose Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8086,
"slug": "glucose",
"isLoading": false,
"link": "/bayareabites/tag/glucose"
},
"bayareabites_13614": {
"type": "terms",
"id": "bayareabites_13614",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13614",
"found": true
},
"relationships": {},
"featImg": null,
"name": "omega 3",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "omega 3 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8084,
"slug": "omega-3",
"isLoading": false,
"link": "/bayareabites/tag/omega-3"
},
"bayareabites_13613": {
"type": "terms",
"id": "bayareabites_13613",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13613",
"found": true
},
"relationships": {},
"featImg": null,
"name": "omega-6",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "omega-6 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8083,
"slug": "omega-6",
"isLoading": false,
"link": "/bayareabites/tag/omega-6"
},
"bayareabites_9224": {
"type": "terms",
"id": "bayareabites_9224",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9224",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Robert Lustig",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Robert Lustig Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3678,
"slug": "robert-lustig",
"isLoading": false,
"link": "/bayareabites/tag/robert-lustig"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_272": {
"type": "terms",
"id": "bayareabites_272",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "272",
"found": true
},
"relationships": {},
"featImg": null,
"name": "china",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "china Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 237,
"slug": "china",
"isLoading": false,
"link": "/bayareabites/tag/china"
},
"bayareabites_515": {
"type": "terms",
"id": "bayareabites_515",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "515",
"found": true
},
"relationships": {},
"featImg": null,
"name": "corn",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "corn Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 480,
"slug": "corn",
"isLoading": false,
"link": "/bayareabites/tag/corn"
},
"bayareabites_11270": {
"type": "terms",
"id": "bayareabites_11270",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11270",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dan charles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dan charles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5729,
"slug": "dan-charles",
"isLoading": false,
"link": "/bayareabites/tag/dan-charles"
},
"bayareabites_13645": {
"type": "terms",
"id": "bayareabites_13645",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13645",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DDGS",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DDGS Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8115,
"slug": "ddgs",
"isLoading": false,
"link": "/bayareabites/tag/ddgs"
},
"bayareabites_12277": {
"type": "terms",
"id": "bayareabites_12277",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12277",
"found": true
},
"relationships": {},
"featImg": null,
"name": "genetic engineering",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "genetic engineering Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6739,
"slug": "genetic-engineering",
"isLoading": false,
"link": "/bayareabites/tag/genetic-engineering"
},
"bayareabites_10787": {
"type": "terms",
"id": "bayareabites_10787",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10787",
"found": true
},
"relationships": {},
"featImg": null,
"name": "GMOs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "GMOs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5241,
"slug": "gmos",
"isLoading": false,
"link": "/bayareabites/tag/gmos"
},
"bayareabites_13644": {
"type": "terms",
"id": "bayareabites_13644",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13644",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Syngenta",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Syngenta Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8114,
"slug": "syngenta",
"isLoading": false,
"link": "/bayareabites/tag/syngenta"
},
"bayareabites_13636": {
"type": "terms",
"id": "bayareabites_13636",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13636",
"found": true
},
"relationships": {},
"featImg": null,
"name": "carbon footprint",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "carbon footprint Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8106,
"slug": "carbon-footprint",
"isLoading": false,
"link": "/bayareabites/tag/carbon-footprint"
},
"bayareabites_13637": {
"type": "terms",
"id": "bayareabites_13637",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13637",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mackerel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mackerel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8107,
"slug": "mackerel",
"isLoading": false,
"link": "/bayareabites/tag/mackerel"
},
"bayareabites_527": {
"type": "terms",
"id": "bayareabites_527",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "527",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sardines",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sardines Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 492,
"slug": "sardines",
"isLoading": false,
"link": "/bayareabites/tag/sardines"
},
"bayareabites_13635": {
"type": "terms",
"id": "bayareabites_13635",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13635",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bluefin tuna",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bluefin tuna Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8105,
"slug": "bluefin-tuna",
"isLoading": false,
"link": "/bayareabites/tag/bluefin-tuna"
},
"bayareabites_14756": {
"type": "terms",
"id": "bayareabites_14756",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14756",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 323,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/tag/science"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
