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"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
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"disqusTitle": "Food Trends that Fed and Fueled the Bay Area in 2013",
"title": "Food Trends that Fed and Fueled the Bay Area in 2013",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75396\" class=\"wp-caption aligncenter\" style=\"max-width: 936px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/162692797.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/162692797.jpg\" alt=\"There were some popular food trends in 2013 that we'll continue to see in the coming years. Photo: Thinkstock\" width=\"936\" height=\"374\" class=\"size-full wp-image-75396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There were some popular food trends in 2013 that we'll continue to see in the coming years. Photo: Thinkstock\u003c/figcaption>\u003c/figure>\n\u003cp>Starting on a sad note, there was an unusual wave of fires at Bay Area restaurants this year -- \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\" title=\"Alice Waters Talks About Chez Panisse Fire (VIDEO)\" target=\"_blank\">Chez Panisse\u003c/a>, \u003ca href=\"http://missionlocal.org/2013/10/maverick-could-be-closed-for-a-year-after-fire/\">Maverick\u003c/a>, \u003ca href=\"http://www.sfgate.com/default/article/Popular-Oakland-restaurant-burns-4499625.php\">Merritt Restaurant & Bakery\u003c/a>, and \u003ca href=\"http://sf.eater.com/archives/2013/05/31/chez_spencer_gutted_in_earlymorning_fire.php\">Chez Spencer\u003c/a> were among the casualties. \u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>An emotional Alice Waters says Chez Panisse will reopen. She says she is shaken up. Glad no one inside. \u003ca href=\"http://t.co/p7WOE5o0fB\">pic.twitter.com/p7WOE5o0fB\u003c/a>\u003c/p>\n\u003cp>— Christie Smith (@christies_nbc) \u003ca href=\"https://twitter.com/christies_nbc/statuses/310043190344421376\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"//platform.twitter.com/widgets.js\">//platform.twitter.com/widgets.js\u003c/a>\u003c/p>\n\u003cp>Popular food and beverages trends like gluten-free foods and homebrewing took off this year, while others fizzled. Here were some of the food trends that couldn't be missed in 2013.\u003c/p>\n\u003cfigure id=\"attachment_67413\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free-sm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free-sm.jpg\" alt='The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP' width=\"624\" height=\"467\" class=\"size-full wp-image-67413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gluten-Free:\u003c/strong> Gluten-free food went so mainstream in 2013 that it became \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/\" target=\"_blank\">the butt of jokes even from places like Hallmark and the Disney Channel\u003c/a>. But, that didn't stop people with gluten intolerance and those who choose to avoid gluten from advocating for their favorite foods. The year kicked off with an agreement from the Department of Justice that \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/08/college-students-with-food-allergies-make-legal-gains/\" target=\"_blank\">colleges need to provide gluten-free food for students under the Americans with Disabilities Act\u003c/a>. Then, at the beginning of August, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/02/fda-approves-gluten-free-label/\" target=\"_blank\">the FDA approved a gluten-free label\u003c/a> that came with some regulations over the title. While \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/26/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease/\" target=\"_blank\">doctors haven't quite been able to figure out what has brought on the rise in Celiac Disease\u003c/a>, marked by your body's rejection of gluten, that hasn't stopped a whole lot of chefs and celebrity chefs from coming out with books, shows and diets touting a gluten-free lifestyle. Will the frenzy come back down to a sustainable level in 2014 or will gluten-free become the new normal?\u003c/p>\n\u003cfigure id=\"attachment_68303\" class=\"wp-caption aligncenter\" style=\"max-width: 987px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\" alt=\"All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\" width=\"987\" height=\"689\" class=\"size-full wp-image-68303\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local and Freshly-Milled Grains:\u003c/strong> Maybe it's a reaction to the gluten-free trend, but bakers and millers pushed back, touting their own local, fresh grains. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/16/the-whole-grain-revolution-what-does-100-whole-wheat-mean/\" target=\"_blank\">Community Grains, headed up by Oliveto owner Bob Klien\u003c/a>, was \u003ca href=\"http://www.sfweekly.com/2013-11-27/restaurants/wheat-flour-tartine-community-grains/\" target=\"_blank\">all over the news in 2013\u003c/a> as they pushed for (and sold) authentic, freshly-milled whole wheat flour. It attracted big names, like Michael Pollan and Tartine baker Chad Robertson, and it was the spearhead of what may be \u003ca href=\"http://www.sfweekly.com/2013-12-04/restaurants/rising-tide-acme-bread-almanac-brewing-st-george-spirits/\" target=\"_blank\">the next big Bay Area food movement\u003c/a>. With high-end chefs having sourced nearly everything else on the menu, the logical next step is artisanal flour and farm-to-table grain -- or \u003ca href=\"http://www.latimes.com/food/la-fo-farmers-market-online-20131005,0,7505648.story#axzz2ny4tV35I\" target=\"_blank\">farm-to-toaster\u003c/a>?\u003c/p>\n\u003cfigure id=\"attachment_44055\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-1024x574.jpg\" alt=\"Food trucks gather in San Francisco. \" width=\"1024\" height=\"574\" class=\"size-large wp-image-44055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food trucks gather in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pop-ups and Food Trucks Grow Up:\u003c/strong> Pop-up restaurants and food trucks are so common in the Bay Area that they're finally starting to grow out of their infant phase and become full-fledged adults -- sometimes \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/this-elegant-whimsical-pop-up-dinner-party-had-4000-guests/\" target=\"_blank\">very, very large adults\u003c/a>. For some places, this meant the pop-ups got a semi-permanent home in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/new-bayview-pop-up-community-market-market-on-third/\" target=\"_blank\">a community market\u003c/a> or the food trucks gained a regular day and place. For many of the on-the-go venues, though, growing up meant finally growing into a brick-and-mortar location, like \u003ca href=\"http://www.bizjournals.com/jacksonville/news/2013/11/13/corner-taco-food-truck-to-go.html?page=all\" target=\"_blank\">Corner Taco\u003c/a> and \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/06/03/bacon-bacon-is-moving-into-brick-and-mortar-in-the-mission/\" target=\"_blank\">Bacon Bacon\u003c/a>. Often, they did this with the help of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/04/what-are-the-most-popular-crowdfunded-food-projects/\" target=\"_blank\">crowdfunding\u003c/a>. The whole movement has raised \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/06/kqeds-forum-putting-the-brakes-on-food-trucks/\" target=\"_blank\">more than a few questions from city officials about what constitutes a food truck and how they should be regulated\u003c/a>. Expect the food truck/pop-up wars to continue -- and hopefully flame out -- in 2014.\u003c/p>\n\u003cfigure id=\"attachment_67786\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1-1024x940.jpg\" alt=\"Five cronuts from around the Bay Area. Photo: Kelly O'Mara\" width=\"1024\" height=\"940\" class=\"size-large wp-image-67786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Five cronuts from around the Bay Area. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mash-ups:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/07/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants/\" title=\"The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants\" target=\"_blank\">Cronuts, cronuts, cronuts\u003c/a>. The donut-croissant combo was so hip in 2013 that its hipness didn't even last the year. The dessert masquerading as breakfast may be passe now, but it spawned an entire cottage industry of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/31/food-mash-ups-the-most-popular-combos-of-the-dying-craze/\" target=\"_blank\">food mash-ups\u003c/a>. There were \u003ca href=\"http://www.seriouseats.com/2013/09/popeyes-chicken-waffle-tenders-review.html\" target=\"_blank\">chicken waffle tenders\u003c/a> and \u003ca href=\"http://newsfeed.time.com/2013/07/26/carls-jr-introduces-a-pop-tart-ice-cream-sandwich/\" target=\"_blank\">Pop-Tart ice cream sandwiches\u003c/a>. And, with chain restaurants and packaged food jumping into the game, 2014 will either see more crazy combos or will mark \u003ca href=\"http://nypost.com/2013/10/26/has-the-culinary-mash-up-trend-gone-too-far/\" target=\"_blank\">the end of the mash-up craze\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_71989\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/juice-starbucks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/juice-starbucks-1024x767.jpg\" alt=\"Starbucks'-owned Evolution Fresh says its method of processing juice delivers more of the flavor and nutrients of raw fruits and vegetables. Photo: Courtesy of Starbucks\" width=\"1024\" height=\"767\" class=\"size-large wp-image-71989\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Starbucks'-owned Evolution Fresh says its method of processing juice delivers more of the flavor and nutrients of raw fruits and vegetables. Photo: Courtesy of Starbucks\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Juicing:\u003c/strong> If Starbucks is doing something, then you know it must be a big money-maker. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/starbucks-pours-money-and-health-hype-into-pricey-juice/\" target=\"_blank\">Healthy juice got so big this year that Starbucks announced it was opening a juicery in California to quadruple its production of its juice line\u003c/a>. The juice industry -- widely perceived by consumers as healthy and just like eating fruit/vegetables -- is projected to grow by 4-8% per year. People drink juices for drinks, for meals, for diets. \u003ca href=\"http://www.stuff.co.nz/life-style/wellbeing/9427452/The-silly-and-dangerous-juicing-fad\" target=\"_blank\">The juice cleanse has become a status symbol of celebrities\u003c/a>. Local juicers even started mixing up their own drinks and \u003ca href=\"http://www.sfgate.com/style/article/Bay-Area-juice-cleanse-delivery-services-4166046.php\" target=\"_blank\">delivering them to Bay Area residents' front doors\u003c/a>. Now, juicing is so big, \u003ca href=\"http://www.slate.com/articles/double_x/doublex/2013/11/juice_cleanses_not_healthy_not_virtuous_just_expensive.html\" target=\"_blank\">it's spawning hate columns\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_61542\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\" alt=\"Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\" width=\"890\" height=\"500\" class=\"size-full wp-image-61542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local Beer, Spirits and Sodas, Homebrew:\u003c/strong> Sure, the Bay Area's always been a wine-centric region. But, in 2013, other beverages started to catch up. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\" target=\"_blank\">Local cider\u003c/a> and local spirits all got a boost this year from Bay Area brewers and distillers. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\" target=\"_blank\">Local mead companies\u003c/a> joined in -- making everyone have to learn what mead is. Even \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/15/botanical-sodas-love-potions-at-the-fizzary/\" target=\"_blank\">local high-end sodas weren't to be missed\u003c/a>. And, while some of the drinkers were making their brews to sell, plenty more were making them for their own enjoyment. Homebrewing went from a niche hobby to, well, a less niche hobby, with plenty of Bay Area brewers \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/18/bay-area-home-brewers-opt-for-homegrown-hops/\" target=\"_blank\">growing their hops at home\u003c/a>. Even some breweries tried to plant their hops closer to home \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/04/bison-brewery-oakland-hops/\" target=\"_blank\">in Oakland's parks and storefronts\u003c/a>. The craft brewery movement, in a region where local is already a keyword, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/05/who-grew-your-pint-how-craft-brews-boost-local-farmers/\" target=\"_blank\">gave a boost local farmers\u003c/a> who supplied the grains and ingredients. Will the craft breweries and distilleries become too big to be craft next year?\u003c/p>\n\u003cfigure id=\"attachment_75145\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sriracha_wide-7f6243f7bf1df471547cc61dc6dcaf203125d69b-e1387218393374.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sriracha_wide-7f6243f7bf1df471547cc61dc6dcaf203125d69b-1024x575.jpg\" alt=\"Can't get enough of Sriracha? Now it can fill your belly and your screens. Photo: Nick Ut/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-75145\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Can't get enough of Sriracha? Now it can fill your belly and your screens. Photo: Nick Ut/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sriracha:\u003c/strong> No summary of the year would be complete without tales of the Sriracha-pocalypse. The factory that makes the hot sauce was shut down per a judge's order, prompting \u003ca href=\"http://eater.com/archives/2013/11/27/judge-orders-sriracha-factory-to-halt-odormaking-operations.php\" target=\"_blank\">everyone to lose their minds and start collecting the little jars like it was the end of days\u003c/a>. Then,\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/16/sriracha-first-the-crisis-now-the-movie/\" target=\"_blank\"> there was a movie\u003c/a>. And, \u003ca href=\"http://blogs.sfweekly.com/foodie/2013/12/listen_to_the_new_anthem_of_th.php\" target=\"_blank\">now sriracha has a song\u003c/a>. Sing the Sriracha anthem as you stockpile the hot sauce before the New Year and the coming doomsday.\u003c/p>\n\u003ch3>What were your favorite food trends in 2013?\u003c/h3>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
"disqusIdentifier": "75395 http://blogs.kqed.org/bayareabites/?p=75395",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75396\" class=\"wp-caption aligncenter\" style=\"max-width: 936px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/162692797.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/162692797.jpg\" alt=\"There were some popular food trends in 2013 that we'll continue to see in the coming years. Photo: Thinkstock\" width=\"936\" height=\"374\" class=\"size-full wp-image-75396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There were some popular food trends in 2013 that we'll continue to see in the coming years. Photo: Thinkstock\u003c/figcaption>\u003c/figure>\n\u003cp>Starting on a sad note, there was an unusual wave of fires at Bay Area restaurants this year -- \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\" title=\"Alice Waters Talks About Chez Panisse Fire (VIDEO)\" target=\"_blank\">Chez Panisse\u003c/a>, \u003ca href=\"http://missionlocal.org/2013/10/maverick-could-be-closed-for-a-year-after-fire/\">Maverick\u003c/a>, \u003ca href=\"http://www.sfgate.com/default/article/Popular-Oakland-restaurant-burns-4499625.php\">Merritt Restaurant & Bakery\u003c/a>, and \u003ca href=\"http://sf.eater.com/archives/2013/05/31/chez_spencer_gutted_in_earlymorning_fire.php\">Chez Spencer\u003c/a> were among the casualties. \u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>An emotional Alice Waters says Chez Panisse will reopen. She says she is shaken up. Glad no one inside. \u003ca href=\"http://t.co/p7WOE5o0fB\">pic.twitter.com/p7WOE5o0fB\u003c/a>\u003c/p>\n\u003cp>— Christie Smith (@christies_nbc) \u003ca href=\"https://twitter.com/christies_nbc/statuses/310043190344421376\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"//platform.twitter.com/widgets.js\">//platform.twitter.com/widgets.js\u003c/a>\u003c/p>\n\u003cp>Popular food and beverages trends like gluten-free foods and homebrewing took off this year, while others fizzled. Here were some of the food trends that couldn't be missed in 2013.\u003c/p>\n\u003cfigure id=\"attachment_67413\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free-sm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free-sm.jpg\" alt='The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP' width=\"624\" height=\"467\" class=\"size-full wp-image-67413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gluten-Free:\u003c/strong> Gluten-free food went so mainstream in 2013 that it became \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/\" target=\"_blank\">the butt of jokes even from places like Hallmark and the Disney Channel\u003c/a>. But, that didn't stop people with gluten intolerance and those who choose to avoid gluten from advocating for their favorite foods. The year kicked off with an agreement from the Department of Justice that \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/08/college-students-with-food-allergies-make-legal-gains/\" target=\"_blank\">colleges need to provide gluten-free food for students under the Americans with Disabilities Act\u003c/a>. Then, at the beginning of August, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/02/fda-approves-gluten-free-label/\" target=\"_blank\">the FDA approved a gluten-free label\u003c/a> that came with some regulations over the title. While \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/26/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease/\" target=\"_blank\">doctors haven't quite been able to figure out what has brought on the rise in Celiac Disease\u003c/a>, marked by your body's rejection of gluten, that hasn't stopped a whole lot of chefs and celebrity chefs from coming out with books, shows and diets touting a gluten-free lifestyle. Will the frenzy come back down to a sustainable level in 2014 or will gluten-free become the new normal?\u003c/p>\n\u003cfigure id=\"attachment_68303\" class=\"wp-caption aligncenter\" style=\"max-width: 987px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\" alt=\"All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\" width=\"987\" height=\"689\" class=\"size-full wp-image-68303\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local and Freshly-Milled Grains:\u003c/strong> Maybe it's a reaction to the gluten-free trend, but bakers and millers pushed back, touting their own local, fresh grains. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/16/the-whole-grain-revolution-what-does-100-whole-wheat-mean/\" target=\"_blank\">Community Grains, headed up by Oliveto owner Bob Klien\u003c/a>, was \u003ca href=\"http://www.sfweekly.com/2013-11-27/restaurants/wheat-flour-tartine-community-grains/\" target=\"_blank\">all over the news in 2013\u003c/a> as they pushed for (and sold) authentic, freshly-milled whole wheat flour. It attracted big names, like Michael Pollan and Tartine baker Chad Robertson, and it was the spearhead of what may be \u003ca href=\"http://www.sfweekly.com/2013-12-04/restaurants/rising-tide-acme-bread-almanac-brewing-st-george-spirits/\" target=\"_blank\">the next big Bay Area food movement\u003c/a>. With high-end chefs having sourced nearly everything else on the menu, the logical next step is artisanal flour and farm-to-table grain -- or \u003ca href=\"http://www.latimes.com/food/la-fo-farmers-market-online-20131005,0,7505648.story#axzz2ny4tV35I\" target=\"_blank\">farm-to-toaster\u003c/a>?\u003c/p>\n\u003cfigure id=\"attachment_44055\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-1024x574.jpg\" alt=\"Food trucks gather in San Francisco. \" width=\"1024\" height=\"574\" class=\"size-large wp-image-44055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food trucks gather in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pop-ups and Food Trucks Grow Up:\u003c/strong> Pop-up restaurants and food trucks are so common in the Bay Area that they're finally starting to grow out of their infant phase and become full-fledged adults -- sometimes \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/this-elegant-whimsical-pop-up-dinner-party-had-4000-guests/\" target=\"_blank\">very, very large adults\u003c/a>. For some places, this meant the pop-ups got a semi-permanent home in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/new-bayview-pop-up-community-market-market-on-third/\" target=\"_blank\">a community market\u003c/a> or the food trucks gained a regular day and place. For many of the on-the-go venues, though, growing up meant finally growing into a brick-and-mortar location, like \u003ca href=\"http://www.bizjournals.com/jacksonville/news/2013/11/13/corner-taco-food-truck-to-go.html?page=all\" target=\"_blank\">Corner Taco\u003c/a> and \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/06/03/bacon-bacon-is-moving-into-brick-and-mortar-in-the-mission/\" target=\"_blank\">Bacon Bacon\u003c/a>. Often, they did this with the help of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/04/what-are-the-most-popular-crowdfunded-food-projects/\" target=\"_blank\">crowdfunding\u003c/a>. The whole movement has raised \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/06/kqeds-forum-putting-the-brakes-on-food-trucks/\" target=\"_blank\">more than a few questions from city officials about what constitutes a food truck and how they should be regulated\u003c/a>. Expect the food truck/pop-up wars to continue -- and hopefully flame out -- in 2014.\u003c/p>\n\u003cfigure id=\"attachment_67786\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1-1024x940.jpg\" alt=\"Five cronuts from around the Bay Area. Photo: Kelly O'Mara\" width=\"1024\" height=\"940\" class=\"size-large wp-image-67786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Five cronuts from around the Bay Area. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mash-ups:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/07/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants/\" title=\"The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants\" target=\"_blank\">Cronuts, cronuts, cronuts\u003c/a>. The donut-croissant combo was so hip in 2013 that its hipness didn't even last the year. The dessert masquerading as breakfast may be passe now, but it spawned an entire cottage industry of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/31/food-mash-ups-the-most-popular-combos-of-the-dying-craze/\" target=\"_blank\">food mash-ups\u003c/a>. There were \u003ca href=\"http://www.seriouseats.com/2013/09/popeyes-chicken-waffle-tenders-review.html\" target=\"_blank\">chicken waffle tenders\u003c/a> and \u003ca href=\"http://newsfeed.time.com/2013/07/26/carls-jr-introduces-a-pop-tart-ice-cream-sandwich/\" target=\"_blank\">Pop-Tart ice cream sandwiches\u003c/a>. And, with chain restaurants and packaged food jumping into the game, 2014 will either see more crazy combos or will mark \u003ca href=\"http://nypost.com/2013/10/26/has-the-culinary-mash-up-trend-gone-too-far/\" target=\"_blank\">the end of the mash-up craze\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_71989\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/juice-starbucks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/juice-starbucks-1024x767.jpg\" alt=\"Starbucks'-owned Evolution Fresh says its method of processing juice delivers more of the flavor and nutrients of raw fruits and vegetables. Photo: Courtesy of Starbucks\" width=\"1024\" height=\"767\" class=\"size-large wp-image-71989\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Starbucks'-owned Evolution Fresh says its method of processing juice delivers more of the flavor and nutrients of raw fruits and vegetables. Photo: Courtesy of Starbucks\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Juicing:\u003c/strong> If Starbucks is doing something, then you know it must be a big money-maker. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/starbucks-pours-money-and-health-hype-into-pricey-juice/\" target=\"_blank\">Healthy juice got so big this year that Starbucks announced it was opening a juicery in California to quadruple its production of its juice line\u003c/a>. The juice industry -- widely perceived by consumers as healthy and just like eating fruit/vegetables -- is projected to grow by 4-8% per year. People drink juices for drinks, for meals, for diets. \u003ca href=\"http://www.stuff.co.nz/life-style/wellbeing/9427452/The-silly-and-dangerous-juicing-fad\" target=\"_blank\">The juice cleanse has become a status symbol of celebrities\u003c/a>. Local juicers even started mixing up their own drinks and \u003ca href=\"http://www.sfgate.com/style/article/Bay-Area-juice-cleanse-delivery-services-4166046.php\" target=\"_blank\">delivering them to Bay Area residents' front doors\u003c/a>. Now, juicing is so big, \u003ca href=\"http://www.slate.com/articles/double_x/doublex/2013/11/juice_cleanses_not_healthy_not_virtuous_just_expensive.html\" target=\"_blank\">it's spawning hate columns\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_61542\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\" alt=\"Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\" width=\"890\" height=\"500\" class=\"size-full wp-image-61542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local Beer, Spirits and Sodas, Homebrew:\u003c/strong> Sure, the Bay Area's always been a wine-centric region. But, in 2013, other beverages started to catch up. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\" target=\"_blank\">Local cider\u003c/a> and local spirits all got a boost this year from Bay Area brewers and distillers. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\" target=\"_blank\">Local mead companies\u003c/a> joined in -- making everyone have to learn what mead is. Even \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/15/botanical-sodas-love-potions-at-the-fizzary/\" target=\"_blank\">local high-end sodas weren't to be missed\u003c/a>. And, while some of the drinkers were making their brews to sell, plenty more were making them for their own enjoyment. Homebrewing went from a niche hobby to, well, a less niche hobby, with plenty of Bay Area brewers \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/18/bay-area-home-brewers-opt-for-homegrown-hops/\" target=\"_blank\">growing their hops at home\u003c/a>. Even some breweries tried to plant their hops closer to home \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/04/bison-brewery-oakland-hops/\" target=\"_blank\">in Oakland's parks and storefronts\u003c/a>. The craft brewery movement, in a region where local is already a keyword, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/05/who-grew-your-pint-how-craft-brews-boost-local-farmers/\" target=\"_blank\">gave a boost local farmers\u003c/a> who supplied the grains and ingredients. Will the craft breweries and distilleries become too big to be craft next year?\u003c/p>\n\u003cfigure id=\"attachment_75145\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sriracha_wide-7f6243f7bf1df471547cc61dc6dcaf203125d69b-e1387218393374.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sriracha_wide-7f6243f7bf1df471547cc61dc6dcaf203125d69b-1024x575.jpg\" alt=\"Can't get enough of Sriracha? Now it can fill your belly and your screens. Photo: Nick Ut/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-75145\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Can't get enough of Sriracha? Now it can fill your belly and your screens. Photo: Nick Ut/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sriracha:\u003c/strong> No summary of the year would be complete without tales of the Sriracha-pocalypse. The factory that makes the hot sauce was shut down per a judge's order, prompting \u003ca href=\"http://eater.com/archives/2013/11/27/judge-orders-sriracha-factory-to-halt-odormaking-operations.php\" target=\"_blank\">everyone to lose their minds and start collecting the little jars like it was the end of days\u003c/a>. Then,\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/16/sriracha-first-the-crisis-now-the-movie/\" target=\"_blank\"> there was a movie\u003c/a>. And, \u003ca href=\"http://blogs.sfweekly.com/foodie/2013/12/listen_to_the_new_anthem_of_th.php\" target=\"_blank\">now sriracha has a song\u003c/a>. Sing the Sriracha anthem as you stockpile the hot sauce before the New Year and the coming doomsday.\u003c/p>\n\u003ch3>What were your favorite food trends in 2013?\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Here's How Young Farmers Looking For Land Are Getting Creative",
"title": "Here's How Young Farmers Looking For Land Are Getting Creative",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75886\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_01_slide-bd8d7c94715f79bd32cdb18d8ba95b88fb7698113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_01_slide-bd8d7c94715f79bd32cdb18d8ba95b88fb7698113.jpg\" alt=\"Chris and Sara Guerre are among a growing number of farmers who have made the choice to rent land to farm instead of buy because of increasing property values. Photo: Zac Visco for NPR\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-75886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris and Sara Guerre are among a growing number of farmers who have made the choice to rent land to farm instead of buy because of increasing property values. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257391197/heres-how-young-farmers-looking-for-land-are-getting-creative\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131231_atc_saving_farm_land.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257391197/heres-how-young-farmers-looking-for-land-are-getting-creative\">The Salt at NPR Food\u003c/a> (12/31/13)\u003c/p>\n\u003cp>Across the country, there's a wave of interest in local food. And a \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/12/143459793/who-are-the-young-farmers-of-generation-organic\">new generation\u003c/a> of young farmers is trying to grow it.\u003c/p>\n\u003cp>Many of these farmers — many of whom didn't grow up on farms — would like to stay close to cities. After all, that's where the demand for local food is.\u003c/p>\n\u003cp>The problem is, that's where land is most expensive. So young farmers looking for affordable land are forced to get creative.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lindsey Lusher Shute, executive director of the \u003ca href=\"http://www.youngfarmers.org/\">National Young Farmer's Coalition\u003c/a>, says that her organization conducted a \u003ca href=\"http://www.youngfarmers.org/newsroom/building-a-future-with-farmers-october-2011/\">survey\u003c/a> of 1,000 farmers in 2011, and \"land access came up as the No. 2 challenge for farmers [who were] getting started.\" It came in right behind not having enough financial capital.\u003c/p>\n\u003cp>Put simply, in areas close to major cities, especially on the East and West coasts, farmers can't pay nearly as much for land as people who would build houses on it.\u003c/p>\n\u003cp>In fact, it's not a new problem. Several decades ago, state and local governments, and nonprofit organizations, began attempts to preserve farmland that was threatened by urban sprawl.\u003c/p>\n\u003cp>They set up \u003ca href=\"http://www.farmland.org/resources/national-view/default.asp\">programs\u003c/a> that give farmers cash in exchange for a legally binding promise that their land can only be used for farming, forever. As a result, farmers don't have to compete against developers for that land, making the land cheaper.\u003c/p>\n\u003cp>Shute says these programs are great — but insufficient. When she and her husband tried to buy land in the Hudson River Valley for their own farming operation, they found that even this permanent farmland was too expensive for normal farmers to buy.\u003c/p>\n\u003cp>Their farm, \u003ca href=\"http://www.heartyroots.com/about-the-farm/\">Hearty Roots Community Farm\u003c/a>, grows mostly high-value vegetables. \"We're making, per acre, just about as much as you can,\" says Shute. \"And still, this conserved land was really out of reach.\"\u003c/p>\n\u003cp>They realized that they were facing competition of a different kind: wealthy people who wanted farms as country estates, bidding up the price. They were allowed to buy the preserved farms because they were not subdividing the property and developing it, but they were not really using the land as a working farm.\u003c/p>\n\u003cp>So Shute and her young farmers coalition are pushing for an extra level of farmland protection. Under these rules, people would be allowed to own conserved farmland only if they actually earn most of their money from farming.\u003c/p>\n\u003cp>This kind of program already exists in \u003ca href=\"http://www.vlt.org/initiatives/affordable-farmland\">Vermont\u003c/a> and \u003ca href=\"http://www.mass.gov/eea/agencies/agr/land-use/agricultural-preservation-restriction-program-apr.html\">Massachusetts\u003c/a>. But it, too, has limitations. \u003ca href=\"http://www.farmland.org/about/leadership/wagner.asp\">Robert Wagner\u003c/a>, a senior adviser for the \u003ca href=\"http://www.farmland.org/\">American Farmland Trust\u003c/a>, says Massachusetts and Vermont recently looked at who's buying this relatively cheap land.\u003c/p>\n\u003cp>\"What they found is that these properties — when they sell — are being sold to other farmers who are adding these operations onto their farms,\" says Wagner. Young farmers, just starting out, typically can't compete for this land against established farmers who want to expand.\u003c/p>\n\u003cp>So many young farmers aren't taking the traditional route. They aren't buying land at all, but renting instead. Sometimes, they are forming partnerships with older farmers who are leaving the business but don't want to sell the family land.\u003c/p>\n\u003cfigure id=\"attachment_75887\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_2427-121cbbf6e1dcf0bec0a587d2e5e144793b14afef1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_2427-121cbbf6e1dcf0bec0a587d2e5e144793b14afef1-290x217.jpg\" alt=\"Chris Guerre and his wife, Sara, repair a fence at their farm in Great Falls, Va. Photo: Zac Visco for NPR \" width=\"290\" height=\"217\" class=\"size-medium wp-image-75887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Guerre and his wife, Sara, repair a fence at their farm in Great Falls, Va. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Chris Guerre is an example. To get to his land, you drive down a long lane, past million-dollar homes on multiacre wooded lots, in the wealthy community of Great Falls, Va., just outside Washington, D.C.\u003c/p>\n\u003cp>Then, unexpectedly, you come to an old barn, a couple of chicken coops, and 2 1/2 acres of vegetables. During the winter, the vegetables are covered by a kind of blanket, to keep them from freezing, that still lets water and sun through.\u003c/p>\n\u003cp>\"We're one of the few farms left in the county, let alone one that grows and picks every week of the year,\" Guerre says. \"Every week, even in winter, I'm growing and picking crops.\u003c/p>\n\u003cfigure id=\"attachment_75885\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_08-3f504d5e3994465d7610678970513e19bf5db1921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_08-3f504d5e3994465d7610678970513e19bf5db1921.jpg\" alt=\"Guerre has nearly finished building his new chicken coop. The old one, on the left, has seen better days. Photo: Zac Visco for NPR \" width=\"1536\" height=\"1024\" class=\"size-full wp-image-75885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guerre has nearly finished building his new chicken coop. The old one, on the left, has seen better days. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"75877,75879,75881,75882,75883,75884\"]\u003c/p>\n\u003cp>Guerre didn't grow up on this farm, or on any farm.\u003c/p>\n\u003cp>About five years ago, before he arrived at this spot, he ditched what he calls his \"career job\" to grow and sell food. He and his wife expanded their garden; they started selling vegetables at a farmers market and opened their own \u003ca href=\"http://www.mapleavenuemarket.com/index.html\">store\u003c/a> selling food grown on other local farms. One day, at the farmers market, a woman came up to them.\u003c/p>\n\u003cp>\"She approached my wife, and wondered if we might be interested in living on her family's farm. There was room to grow vegetables, or have animals. And we said, 'Yeah!' \" recalls Guerre.\u003c/p>\n\u003cp>It turned out to be this farm. Guerre and his wife moved into the house. They're renting the land, and there's no guarantee that the family that owns it won't someday decide to sell it to a developer.\u003c/p>\n\u003cp>But Guerre doesn't seem worried. \"They've been just very kind to us, and very encouraging, and helped us get to where we are,\" he says.\u003c/p>\n\u003cp>Guerre has built a new chicken coop; fixed roofs and plumbing; turned an old milk room into a washroom for vegetables.\u003c/p>\n\u003cp>He says, even if they did have to move someday, and leave all this behind, it wouldn't be the end of the world. He's pretty sure he could find land somewhere else. \"If you walk a couple of miles in any direction, there's hundreds of acres.\"\u003c/p>\n\u003cp>In fact, he says, \"Acquiring land is honestly probably the easiest part of doing all this. It's the commitment, the stamina, learning how to do it and doing it every single day: That's the hard part.\"\u003c/p>\n\u003cp>If you're ready to do all that, he says, you really can make a living. As for finding land, start hanging out with farmers, ask questions, and chances are you'll eventually hear about places where you can grow some food and start your own farming business. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/\">Copyright 2014 \u003c/a>\u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75886\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_01_slide-bd8d7c94715f79bd32cdb18d8ba95b88fb7698113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_01_slide-bd8d7c94715f79bd32cdb18d8ba95b88fb7698113.jpg\" alt=\"Chris and Sara Guerre are among a growing number of farmers who have made the choice to rent land to farm instead of buy because of increasing property values. Photo: Zac Visco for NPR\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-75886\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris and Sara Guerre are among a growing number of farmers who have made the choice to rent land to farm instead of buy because of increasing property values. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257391197/heres-how-young-farmers-looking-for-land-are-getting-creative\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/26/257391197/heres-how-young-farmers-looking-for-land-are-getting-creative\">The Salt at NPR Food\u003c/a> (12/31/13)\u003c/p>\n\u003cp>Across the country, there's a wave of interest in local food. And a \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/12/143459793/who-are-the-young-farmers-of-generation-organic\">new generation\u003c/a> of young farmers is trying to grow it.\u003c/p>\n\u003cp>Many of these farmers — many of whom didn't grow up on farms — would like to stay close to cities. After all, that's where the demand for local food is.\u003c/p>\n\u003cp>The problem is, that's where land is most expensive. So young farmers looking for affordable land are forced to get creative.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lindsey Lusher Shute, executive director of the \u003ca href=\"http://www.youngfarmers.org/\">National Young Farmer's Coalition\u003c/a>, says that her organization conducted a \u003ca href=\"http://www.youngfarmers.org/newsroom/building-a-future-with-farmers-october-2011/\">survey\u003c/a> of 1,000 farmers in 2011, and \"land access came up as the No. 2 challenge for farmers [who were] getting started.\" It came in right behind not having enough financial capital.\u003c/p>\n\u003cp>Put simply, in areas close to major cities, especially on the East and West coasts, farmers can't pay nearly as much for land as people who would build houses on it.\u003c/p>\n\u003cp>In fact, it's not a new problem. Several decades ago, state and local governments, and nonprofit organizations, began attempts to preserve farmland that was threatened by urban sprawl.\u003c/p>\n\u003cp>They set up \u003ca href=\"http://www.farmland.org/resources/national-view/default.asp\">programs\u003c/a> that give farmers cash in exchange for a legally binding promise that their land can only be used for farming, forever. As a result, farmers don't have to compete against developers for that land, making the land cheaper.\u003c/p>\n\u003cp>Shute says these programs are great — but insufficient. When she and her husband tried to buy land in the Hudson River Valley for their own farming operation, they found that even this permanent farmland was too expensive for normal farmers to buy.\u003c/p>\n\u003cp>Their farm, \u003ca href=\"http://www.heartyroots.com/about-the-farm/\">Hearty Roots Community Farm\u003c/a>, grows mostly high-value vegetables. \"We're making, per acre, just about as much as you can,\" says Shute. \"And still, this conserved land was really out of reach.\"\u003c/p>\n\u003cp>They realized that they were facing competition of a different kind: wealthy people who wanted farms as country estates, bidding up the price. They were allowed to buy the preserved farms because they were not subdividing the property and developing it, but they were not really using the land as a working farm.\u003c/p>\n\u003cp>So Shute and her young farmers coalition are pushing for an extra level of farmland protection. Under these rules, people would be allowed to own conserved farmland only if they actually earn most of their money from farming.\u003c/p>\n\u003cp>This kind of program already exists in \u003ca href=\"http://www.vlt.org/initiatives/affordable-farmland\">Vermont\u003c/a> and \u003ca href=\"http://www.mass.gov/eea/agencies/agr/land-use/agricultural-preservation-restriction-program-apr.html\">Massachusetts\u003c/a>. But it, too, has limitations. \u003ca href=\"http://www.farmland.org/about/leadership/wagner.asp\">Robert Wagner\u003c/a>, a senior adviser for the \u003ca href=\"http://www.farmland.org/\">American Farmland Trust\u003c/a>, says Massachusetts and Vermont recently looked at who's buying this relatively cheap land.\u003c/p>\n\u003cp>\"What they found is that these properties — when they sell — are being sold to other farmers who are adding these operations onto their farms,\" says Wagner. Young farmers, just starting out, typically can't compete for this land against established farmers who want to expand.\u003c/p>\n\u003cp>So many young farmers aren't taking the traditional route. They aren't buying land at all, but renting instead. Sometimes, they are forming partnerships with older farmers who are leaving the business but don't want to sell the family land.\u003c/p>\n\u003cfigure id=\"attachment_75887\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_2427-121cbbf6e1dcf0bec0a587d2e5e144793b14afef1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mg_2427-121cbbf6e1dcf0bec0a587d2e5e144793b14afef1-290x217.jpg\" alt=\"Chris Guerre and his wife, Sara, repair a fence at their farm in Great Falls, Va. Photo: Zac Visco for NPR \" width=\"290\" height=\"217\" class=\"size-medium wp-image-75887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Guerre and his wife, Sara, repair a fence at their farm in Great Falls, Va. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Chris Guerre is an example. To get to his land, you drive down a long lane, past million-dollar homes on multiacre wooded lots, in the wealthy community of Great Falls, Va., just outside Washington, D.C.\u003c/p>\n\u003cp>Then, unexpectedly, you come to an old barn, a couple of chicken coops, and 2 1/2 acres of vegetables. During the winter, the vegetables are covered by a kind of blanket, to keep them from freezing, that still lets water and sun through.\u003c/p>\n\u003cp>\"We're one of the few farms left in the county, let alone one that grows and picks every week of the year,\" Guerre says. \"Every week, even in winter, I'm growing and picking crops.\u003c/p>\n\u003cfigure id=\"attachment_75885\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_08-3f504d5e3994465d7610678970513e19bf5db1921.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/maplefarm_08-3f504d5e3994465d7610678970513e19bf5db1921.jpg\" alt=\"Guerre has nearly finished building his new chicken coop. The old one, on the left, has seen better days. Photo: Zac Visco for NPR \" width=\"1536\" height=\"1024\" class=\"size-full wp-image-75885\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guerre has nearly finished building his new chicken coop. The old one, on the left, has seen better days. Photo: Zac Visco for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Guerre didn't grow up on this farm, or on any farm.\u003c/p>\n\u003cp>About five years ago, before he arrived at this spot, he ditched what he calls his \"career job\" to grow and sell food. He and his wife expanded their garden; they started selling vegetables at a farmers market and opened their own \u003ca href=\"http://www.mapleavenuemarket.com/index.html\">store\u003c/a> selling food grown on other local farms. One day, at the farmers market, a woman came up to them.\u003c/p>\n\u003cp>\"She approached my wife, and wondered if we might be interested in living on her family's farm. There was room to grow vegetables, or have animals. And we said, 'Yeah!' \" recalls Guerre.\u003c/p>\n\u003cp>It turned out to be this farm. Guerre and his wife moved into the house. They're renting the land, and there's no guarantee that the family that owns it won't someday decide to sell it to a developer.\u003c/p>\n\u003cp>But Guerre doesn't seem worried. \"They've been just very kind to us, and very encouraging, and helped us get to where we are,\" he says.\u003c/p>\n\u003cp>Guerre has built a new chicken coop; fixed roofs and plumbing; turned an old milk room into a washroom for vegetables.\u003c/p>\n\u003cp>He says, even if they did have to move someday, and leave all this behind, it wouldn't be the end of the world. He's pretty sure he could find land somewhere else. \"If you walk a couple of miles in any direction, there's hundreds of acres.\"\u003c/p>\n\u003cp>In fact, he says, \"Acquiring land is honestly probably the easiest part of doing all this. It's the commitment, the stamina, learning how to do it and doing it every single day: That's the hard part.\"\u003c/p>\n\u003cp>If you're ready to do all that, he says, you really can make a living. As for finding land, start hanging out with farmers, ask questions, and chances are you'll eventually hear about places where you can grow some food and start your own farming business. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_75699\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/BeerMug.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/BeerMug.jpg\" alt=\"Hearty Mug of Beer Photo: Getty\" width=\"640\" height=\"360\" class=\"size-full wp-image-75699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hearty Mug of Beer Photo: Getty\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: The Year in Beer\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201312231000\">Original Broadcast\u003c/a>:\u003cbr>\nTue, Dec 23, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/12/20131223bforum.mp3\"]\u003cbr>\nEver since Fritz Maytag bought and transformed San Francisco's struggling Anchor Steam brewery, Northern California has been one of the centers of the craft beer and microbrew movements. KQED's Forum talks about the latest trends, from sour beer to the rise of retail tasting rooms, and explores how today's local brewers are redefining the beloved beverage.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Dave Iverson\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Jay Brooks, beer blogger and author of \"California Breweries North\" featured writer at All About Beer Magazine and beer columnist at Bay Area News Group\u003c/li>\n\u003cli>Nicole Erny, Oakland-based master cicerone, or beer sommelier; she is one of seven master cicerones in the world, and the first female certified cicerone\u003c/li>\n\u003cli>Shaun O'Sullivan, co-founder and brewmaster at the 21st Amendment Brewery in San Francisco\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/24/wine-has-sommeliers-now-beer-has-cicerones/\">Wine Has Sommeliers. Now, Beer Has Cicerones\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/10/why-arent-there-more-people-of-color-in-craft-brewing/\">Why Aren't There More People of Color in Craft Brewing?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/04/bison-brewery-oakland-hops/\">Bison Brewery Grows Hops in Oakland, Brews Up Local Beer\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Ever since Fritz Maytag bought and transformed San Francisco's struggling Anchor Steam brewery, Northern California has been one of the centers of the craft beer and microbrew movements. KQED's Forum talks about the latest trends, from sour beer to the rise of retail tasting rooms, and explores how today's local brewers are redefining the beloved beverage.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nEver since Fritz Maytag bought and transformed San Francisco's struggling Anchor Steam brewery, Northern California has been one of the centers of the craft beer and microbrew movements. KQED's Forum talks about the latest trends, from sour beer to the rise of retail tasting rooms, and explores how today's local brewers are redefining the beloved beverage.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Dave Iverson\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Jay Brooks, beer blogger and author of \"California Breweries North\" featured writer at All About Beer Magazine and beer columnist at Bay Area News Group\u003c/li>\n\u003cli>Nicole Erny, Oakland-based master cicerone, or beer sommelier; she is one of seven master cicerones in the world, and the first female certified cicerone\u003c/li>\n\u003cli>Shaun O'Sullivan, co-founder and brewmaster at the 21st Amendment Brewery in San Francisco\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/24/wine-has-sommeliers-now-beer-has-cicerones/\">Wine Has Sommeliers. Now, Beer Has Cicerones\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/10/why-arent-there-more-people-of-color-in-craft-brewing/\">Why Aren't There More People of Color in Craft Brewing?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/04/bison-brewery-oakland-hops/\">Bison Brewery Grows Hops in Oakland, Brews Up Local Beer\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Don't Poison the Guests: Advice on Food Allergies, Intolerances and Sensitivities",
"title": "Don't Poison the Guests: Advice on Food Allergies, Intolerances and Sensitivities",
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"content": "\u003cfigure id=\"attachment_75739\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\">\u003cimg class=\"size-full wp-image-75739\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\" alt=\"New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Illustrations by\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cstrong>Lila Volkas\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>As her friend spooned a ladle of steaming, scalloped potatoes onto Tara’s plate, he murmured, “Oh, I always put a bit of flour in the sauce, I’m sure a little won’t hurt you.”\u003c/p>\n\u003cp>“Yeah, right,” replied Tara, who has \u003ca href=\"http://www.csaceliacs.info/celiac_disease_defined.jsp\">celiac disease\u003c/a> and had provided her host with a complete rundown of her extreme intolerance to gluten, “if you want me to end this evening in an ambulance!”\u003c/p>\n\u003cp>Modern menus have turned into minefields, as it seems that everyone and their little brother asserts their sensitivity to something: nuts, wheat, dairy, soy, eggs, fish--even cilantro. Suddenly, it’s puzzling or even perilous to invite people over for a simple meal. What’s the difference between a trendy, personal preference and a life-threatening condition and what can we serve that all our guests will enjoy without a trip to the ER?\u003c/p>\n\u003cfigure id=\"attachment_75740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\">\u003cimg class=\"size-full wp-image-75740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\" alt=\"Many people are sensitive to bell peppers. Illustration: Lila Volkas\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many people are sensitive to bell peppers. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>When I cook for friends, I always inquire about their dietary restrictions, because I have a collection of my own: bell peppers make me burp, and dairy, wheat, and soy cause painful bloating. But luckily, my food \u003ca href=\"http://www.mayoclinic.com/health/food-allergy/AN01109\">intolerances are not the same as allergies \u003c/a>and thus are easily managed. Lacking the right enzymes to digest these foods, I do best just avoiding them, but I’ve also found some workarounds.\u003c/p>\n\u003cfigure id=\"attachment_75741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\">\u003cimg class=\"size-full wp-image-75741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\" alt=\"Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: Lila Volkas\" width=\"1000\" height=\"589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goatpatrol-horseshoeing.com/goat-farm-products-services/goat-milk-products/\">Goat milk\u003c/a>, for instance, is much easier to digest than cow’s milk because it contains less lactose and its fat molecules are one-fifth the size of those in the bovine beverage. So I only pig out on goat cheese. If someone offers me a tempting slice of their homemade pumpkin bread, I can pop a couple of \u003ca href=\"http://www.enzymedica.com/store/GlutenEase\">enzyme pills\u003c/a>, which usually do the trick. And even if I unknowingly consume a bite of wheat or dairy, while I might be uncomfortable for the rest of the evening, it won’t send me to the hospital.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not so for my friend Rachel, who has severe allergies to a host of foods, especially fish and nuts. These extreme allergies run in her family and compel her to carry a \u003ca href=\"http://en.wikipedia.org/wiki/Epinephrine_autoinjector\">self-injecting dose of epinephrine\u003c/a>, which might just save her life.\u003c/p>\n\u003cp>Scientists cannot yet explain \u003ca href=\"http://www.npr.org/2013/04/15/177319365/the-doctor-trying-to-solve-the-mystery-of-food-allergies\">the recent rapid growth\u003c/a> in the number of people (especially children) who suffer from potentially fatal food allergies. Nearly \u003ca href=\"http://www.foodallergy.org/facts-and-stats\">15 million Americans\u003c/a> have a moderate to severe food allergy. This now includes 1 in every 10 preschoolers, a rate that has more than doubled in the last decade.\u003c/p>\n\u003cp>These life-threatening allergies are a disorder of the immune system, in which the body sees the allergen as a foreign invader and mobilizes its forces to attack by releasing histamine and other powerful chemicals that trigger allergic symptoms, such as nausea, hives, itching, swelling, and shortness of breath.\u003c/p>\n\u003cfigure id=\"attachment_75743\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\">\u003cimg class=\"size-full wp-image-75743\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\" alt=\"Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: Lila Volkas\" width=\"1000\" height=\"681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It only takes a tiny bit of the offending food to unleash \u003ca href=\"http://en.wikipedia.org/wiki/Anaphylaxis\">anaphylaxis\u003c/a> which can lead to death in a matter of minutes. Even kissing a person who just snacked on sushi or polished off a PB & J is enough to spark an onset of dire symptoms.\u003c/p>\n\u003cp>With more children suffering from severe allergies, their parents try to cope by taking full control of everything their children put in their mouths--a daunting task. But recent news of a \u003ca href=\"http://www.nytimes.com/2013/03/10/magazine/can-a-radical-new-treatment-save-children-with-severe-allergies.html?pagewanted=all&_r=0\">new therapy\u003c/a> has shown promising results in desensitizing even those with multiple allergies.\u003c/p>\n\u003cp>When my friend Rachel was in her twenties and had a battery of allergy tests, her doctor noticed obvious positive results for allergies to many fish, but didn’t see a reaction to salmon and so recommended that she cautiously experiment with it. The next time Rachel and her husband went out to dinner, he ordered the grilled salmon and she dipped her fork into a drop of salmon juice run-off, but the minute it hit her tongue, Rachel immediately felt a tell-tale itching sensation on her lips. Her husband rushed her to the hospital and she made it just as her throat was dangerously starting to swell.\u003c/p>\n\u003cp>Now, Rachel picks her restaurants carefully (avoiding fish-forward cuisines like Japanese or even Thai, where fish sauce is a common ingredient although it’s not always listed on the menu). She informs waiters and friends that she cannot have any nuts or fish or even anything that came in contact with these foods.\u003c/p>\n\u003cp>“Sometimes people just don’t understand the severity of this condition,“ Rachel tells me. “Last summer, I was invited to a friend’s barbeque and although he assured me he would be preparing chicken and burgers, when I arrived I saw a plate of fish sitting by the grill. I was horrified. My friend had good intentions, but didn't understand that cooking my chicken next to his fish could cause an allergic reaction. In the end, to my immense relief, he decided not to cook any fish that night.”\u003c/p>\n\u003cfigure id=\"attachment_75744\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\">\u003cimg class=\"size-full wp-image-75744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\" alt=\"For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: Lila Volkas\" width=\"1000\" height=\"683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Celiac disease is another autoimmune disorder, but one that targets the small intestines. \u003ca href=\"http://www.webmd.com/digestive-disorders/celiac-disease/celiac-disease-what-happens\">Gluten destroys the villi\u003c/a>, which are fingerlike projections lining the small intestines, where the vitamins and nutrients from the foods we eat are supposed to get absorbed. Continued exposure to gluten often wreaks havoc on the entire body.\u003c/p>\n\u003cp>My friend Tara only discovered she had celiac in her mid-30s, after a lifetime of assorted complaints (skin problems, arthritis and digestive issues). After a few months on a trip in India, (with its rice-based diet), her symptoms inexplicably improved. But when she returned to California, they worsened. A clever doctor made the connection and the diagnosis.\u003c/p>\n\u003cp>“Twenty-five years ago, there weren’t many resources for those who have to eat gluten-free,” says Tara, “but thankfully now there is so much more awareness, gluten-free products even restaurants with gluten-free menus. “And \u003ca href=\"http://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> in Oakland,” adds Tara smiling, thinking about their cupcakes. Tara has become an expert gluten-free baker herself so that she does not have to feel deprived.\u003c/p>\n\u003cp>For both my friends Tara and Rachel, getting invited over to someone’s house for dinner necessitates preparation and backup plans. They let their hosts know their dietary restrictions and often offer to bring a dish to share. If they are going to a large event where it won’t be easy to know for sure what possible allergens are in the food, they may eat something at home first, or bring an emergency back-up snack, just in case.\u003c/p>\n\u003cp>Like my problem with peppers, some food sensitivities don’t fall neatly into the categories of intolerance or allergy. Take the \u003ca href=\"http://foodreference.about.com/od/Herbs-and-Spices/a/Why-Does-Cilantro-Taste-Soapy.htm\">great cilantro divide\u003c/a>. Genetics seems to determine whether we love the fragrant green leaves or find their flavor reminiscent of soap.\u003c/p>\n\u003cp>And while the focus here is on medical conditions, strongly held personal preferences and practices -- from \u003ca href=\"http://en.wikipedia.org/wiki/Veganism\">veganism\u003c/a> to the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo diet\u003c/a> -- can be just as fervently followed and thus present their own set of hosting hurdles.\u003c/p>\n\u003ch3>ADVICE FOR THE HOST\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What are the best ways to deal with this array of possible food proscriptions? It depends on the size of the group you are cooking for. If it’s an intimate dinner for a couple of friends, you can probably make the whole meal conform to their dietary needs and thus be assured of a relaxed evening for everyone. Here are some other strategies if you are coordinating a large potluck or serving a buffet for 100.\u003c/p>\n\u003cfigure id=\"attachment_75745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\">\u003cimg class=\"size-full wp-image-75745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\" alt=\"Thoughtful hosting: a make your own salad bar. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thoughtful hosting: a \"make-your-own\" salad bar. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>TIPS\u003c/h3>\n\u003cul>\n\u003cli>Ask guests re: dietary restrictions before you plan your menu. If you are unsure of the specifics of their sensitivities, ask clarifying questions.\u003c/li>\n\u003cli>Keep the labels, boxes and bags of foods you used, so guests with allergies can check them out. Sometimes they will recognize a benign sounding ingredient as potentially harmful.\u003c/li>\n\u003cli>On a buffet table: a card next to each dish, detailing ingredients will be much appreciated.\u003c/li>\n\u003cli>Since even a small amount of an allergen can make people sick, avoid cross-contamination of utensils, dishes and cutting surfaces with offending foods.\u003c/li>\n\u003cli>A “make-your-own” bar for salads, tacos or ice cream sundaes, etc. will allow guests the freedom to include or avoid ingredients.\u003c/li>\n\u003cli>Provide questionable add-ins in separate bowls, each with its own spoon, to avoid cross-contamination\u003c/li>\n\u003cli>For a potluck or buffet, set aside a corner of the table for g/f, nut-free, vegan, etc. so these dishes can be grouped together.\u003c/li>\n\u003cli>Read labels. There may be hidden ingredients that you are not aware of, (e.g., regular soy-sauce contains gluten; while wheat-free tamari does not).\u003c/li>\n\u003cli>Don’t take it personally, if a friend declines to try your prize-winning ceviche or sculpted marzipan fruits.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Wheat, nuts, fish, dairy--seems like everyone is allergic to something these days. What's a host to do? An illustrated guide to the difference between intolerance and allergy. And tips for cooking for those with these conditions (and having them leave sated --and alive.)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75739\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\">\u003cimg class=\"size-full wp-image-75739\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\" alt=\"New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Illustrations by\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cstrong>Lila Volkas\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>As her friend spooned a ladle of steaming, scalloped potatoes onto Tara’s plate, he murmured, “Oh, I always put a bit of flour in the sauce, I’m sure a little won’t hurt you.”\u003c/p>\n\u003cp>“Yeah, right,” replied Tara, who has \u003ca href=\"http://www.csaceliacs.info/celiac_disease_defined.jsp\">celiac disease\u003c/a> and had provided her host with a complete rundown of her extreme intolerance to gluten, “if you want me to end this evening in an ambulance!”\u003c/p>\n\u003cp>Modern menus have turned into minefields, as it seems that everyone and their little brother asserts their sensitivity to something: nuts, wheat, dairy, soy, eggs, fish--even cilantro. Suddenly, it’s puzzling or even perilous to invite people over for a simple meal. What’s the difference between a trendy, personal preference and a life-threatening condition and what can we serve that all our guests will enjoy without a trip to the ER?\u003c/p>\n\u003cfigure id=\"attachment_75740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\">\u003cimg class=\"size-full wp-image-75740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\" alt=\"Many people are sensitive to bell peppers. Illustration: Lila Volkas\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many people are sensitive to bell peppers. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>When I cook for friends, I always inquire about their dietary restrictions, because I have a collection of my own: bell peppers make me burp, and dairy, wheat, and soy cause painful bloating. But luckily, my food \u003ca href=\"http://www.mayoclinic.com/health/food-allergy/AN01109\">intolerances are not the same as allergies \u003c/a>and thus are easily managed. Lacking the right enzymes to digest these foods, I do best just avoiding them, but I’ve also found some workarounds.\u003c/p>\n\u003cfigure id=\"attachment_75741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\">\u003cimg class=\"size-full wp-image-75741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\" alt=\"Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: Lila Volkas\" width=\"1000\" height=\"589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goatpatrol-horseshoeing.com/goat-farm-products-services/goat-milk-products/\">Goat milk\u003c/a>, for instance, is much easier to digest than cow’s milk because it contains less lactose and its fat molecules are one-fifth the size of those in the bovine beverage. So I only pig out on goat cheese. If someone offers me a tempting slice of their homemade pumpkin bread, I can pop a couple of \u003ca href=\"http://www.enzymedica.com/store/GlutenEase\">enzyme pills\u003c/a>, which usually do the trick. And even if I unknowingly consume a bite of wheat or dairy, while I might be uncomfortable for the rest of the evening, it won’t send me to the hospital.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not so for my friend Rachel, who has severe allergies to a host of foods, especially fish and nuts. These extreme allergies run in her family and compel her to carry a \u003ca href=\"http://en.wikipedia.org/wiki/Epinephrine_autoinjector\">self-injecting dose of epinephrine\u003c/a>, which might just save her life.\u003c/p>\n\u003cp>Scientists cannot yet explain \u003ca href=\"http://www.npr.org/2013/04/15/177319365/the-doctor-trying-to-solve-the-mystery-of-food-allergies\">the recent rapid growth\u003c/a> in the number of people (especially children) who suffer from potentially fatal food allergies. Nearly \u003ca href=\"http://www.foodallergy.org/facts-and-stats\">15 million Americans\u003c/a> have a moderate to severe food allergy. This now includes 1 in every 10 preschoolers, a rate that has more than doubled in the last decade.\u003c/p>\n\u003cp>These life-threatening allergies are a disorder of the immune system, in which the body sees the allergen as a foreign invader and mobilizes its forces to attack by releasing histamine and other powerful chemicals that trigger allergic symptoms, such as nausea, hives, itching, swelling, and shortness of breath.\u003c/p>\n\u003cfigure id=\"attachment_75743\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\">\u003cimg class=\"size-full wp-image-75743\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\" alt=\"Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: Lila Volkas\" width=\"1000\" height=\"681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It only takes a tiny bit of the offending food to unleash \u003ca href=\"http://en.wikipedia.org/wiki/Anaphylaxis\">anaphylaxis\u003c/a> which can lead to death in a matter of minutes. Even kissing a person who just snacked on sushi or polished off a PB & J is enough to spark an onset of dire symptoms.\u003c/p>\n\u003cp>With more children suffering from severe allergies, their parents try to cope by taking full control of everything their children put in their mouths--a daunting task. But recent news of a \u003ca href=\"http://www.nytimes.com/2013/03/10/magazine/can-a-radical-new-treatment-save-children-with-severe-allergies.html?pagewanted=all&_r=0\">new therapy\u003c/a> has shown promising results in desensitizing even those with multiple allergies.\u003c/p>\n\u003cp>When my friend Rachel was in her twenties and had a battery of allergy tests, her doctor noticed obvious positive results for allergies to many fish, but didn’t see a reaction to salmon and so recommended that she cautiously experiment with it. The next time Rachel and her husband went out to dinner, he ordered the grilled salmon and she dipped her fork into a drop of salmon juice run-off, but the minute it hit her tongue, Rachel immediately felt a tell-tale itching sensation on her lips. Her husband rushed her to the hospital and she made it just as her throat was dangerously starting to swell.\u003c/p>\n\u003cp>Now, Rachel picks her restaurants carefully (avoiding fish-forward cuisines like Japanese or even Thai, where fish sauce is a common ingredient although it’s not always listed on the menu). She informs waiters and friends that she cannot have any nuts or fish or even anything that came in contact with these foods.\u003c/p>\n\u003cp>“Sometimes people just don’t understand the severity of this condition,“ Rachel tells me. “Last summer, I was invited to a friend’s barbeque and although he assured me he would be preparing chicken and burgers, when I arrived I saw a plate of fish sitting by the grill. I was horrified. My friend had good intentions, but didn't understand that cooking my chicken next to his fish could cause an allergic reaction. In the end, to my immense relief, he decided not to cook any fish that night.”\u003c/p>\n\u003cfigure id=\"attachment_75744\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\">\u003cimg class=\"size-full wp-image-75744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\" alt=\"For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: Lila Volkas\" width=\"1000\" height=\"683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Celiac disease is another autoimmune disorder, but one that targets the small intestines. \u003ca href=\"http://www.webmd.com/digestive-disorders/celiac-disease/celiac-disease-what-happens\">Gluten destroys the villi\u003c/a>, which are fingerlike projections lining the small intestines, where the vitamins and nutrients from the foods we eat are supposed to get absorbed. Continued exposure to gluten often wreaks havoc on the entire body.\u003c/p>\n\u003cp>My friend Tara only discovered she had celiac in her mid-30s, after a lifetime of assorted complaints (skin problems, arthritis and digestive issues). After a few months on a trip in India, (with its rice-based diet), her symptoms inexplicably improved. But when she returned to California, they worsened. A clever doctor made the connection and the diagnosis.\u003c/p>\n\u003cp>“Twenty-five years ago, there weren’t many resources for those who have to eat gluten-free,” says Tara, “but thankfully now there is so much more awareness, gluten-free products even restaurants with gluten-free menus. “And \u003ca href=\"http://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> in Oakland,” adds Tara smiling, thinking about their cupcakes. Tara has become an expert gluten-free baker herself so that she does not have to feel deprived.\u003c/p>\n\u003cp>For both my friends Tara and Rachel, getting invited over to someone’s house for dinner necessitates preparation and backup plans. They let their hosts know their dietary restrictions and often offer to bring a dish to share. If they are going to a large event where it won’t be easy to know for sure what possible allergens are in the food, they may eat something at home first, or bring an emergency back-up snack, just in case.\u003c/p>\n\u003cp>Like my problem with peppers, some food sensitivities don’t fall neatly into the categories of intolerance or allergy. Take the \u003ca href=\"http://foodreference.about.com/od/Herbs-and-Spices/a/Why-Does-Cilantro-Taste-Soapy.htm\">great cilantro divide\u003c/a>. Genetics seems to determine whether we love the fragrant green leaves or find their flavor reminiscent of soap.\u003c/p>\n\u003cp>And while the focus here is on medical conditions, strongly held personal preferences and practices -- from \u003ca href=\"http://en.wikipedia.org/wiki/Veganism\">veganism\u003c/a> to the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo diet\u003c/a> -- can be just as fervently followed and thus present their own set of hosting hurdles.\u003c/p>\n\u003ch3>ADVICE FOR THE HOST\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What are the best ways to deal with this array of possible food proscriptions? It depends on the size of the group you are cooking for. If it’s an intimate dinner for a couple of friends, you can probably make the whole meal conform to their dietary needs and thus be assured of a relaxed evening for everyone. Here are some other strategies if you are coordinating a large potluck or serving a buffet for 100.\u003c/p>\n\u003cfigure id=\"attachment_75745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\">\u003cimg class=\"size-full wp-image-75745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\" alt=\"Thoughtful hosting: a make your own salad bar. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thoughtful hosting: a \"make-your-own\" salad bar. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>TIPS\u003c/h3>\n\u003cul>\n\u003cli>Ask guests re: dietary restrictions before you plan your menu. If you are unsure of the specifics of their sensitivities, ask clarifying questions.\u003c/li>\n\u003cli>Keep the labels, boxes and bags of foods you used, so guests with allergies can check them out. Sometimes they will recognize a benign sounding ingredient as potentially harmful.\u003c/li>\n\u003cli>On a buffet table: a card next to each dish, detailing ingredients will be much appreciated.\u003c/li>\n\u003cli>Since even a small amount of an allergen can make people sick, avoid cross-contamination of utensils, dishes and cutting surfaces with offending foods.\u003c/li>\n\u003cli>A “make-your-own” bar for salads, tacos or ice cream sundaes, etc. will allow guests the freedom to include or avoid ingredients.\u003c/li>\n\u003cli>Provide questionable add-ins in separate bowls, each with its own spoon, to avoid cross-contamination\u003c/li>\n\u003cli>For a potluck or buffet, set aside a corner of the table for g/f, nut-free, vegan, etc. so these dishes can be grouped together.\u003c/li>\n\u003cli>Read labels. There may be hidden ingredients that you are not aware of, (e.g., regular soy-sauce contains gluten; while wheat-free tamari does not).\u003c/li>\n\u003cli>Don’t take it personally, if a friend declines to try your prize-winning ceviche or sculpted marzipan fruits.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A City Turns To Lettuce Fields To Grow High-Tech Startups",
"title": "A City Turns To Lettuce Fields To Grow High-Tech Startups",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75400\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tractor_salinas_wide-6fcfb6aaffca2c193ccc2e4f4c4bb97b1dc4b603-e1387500186476.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tractor_salinas_wide-6fcfb6aaffca2c193ccc2e4f4c4bb97b1dc4b603-e1387500186476.jpg\" alt=\"A lettuce thinner created by an agricultural tech startup uses cameras and sensors to thin lettuce rows. Salinas, Calif., has hired a venture capital fund to help it attract other high-tech agricultural companies to the area. Photo: Courtesy of Foothill Packing Inc.\" width=\"640\" height=\"360\" class=\"size-full wp-image-75400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lettuce thinner created by an agricultural tech startup uses cameras and sensors to thin lettuce rows. Salinas, Calif., has hired a venture capital fund to help it attract other high-tech agricultural companies to the area. Photo: Courtesy of Foothill Packing Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"hhttp://www.npr.org/blogs/alltechconsidered/2013/12/19/255528018/a-city-turns-to-lettuce-fields-to-grow-high-tech-startups\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/12/20131219_atc_salinas_tech.mp3\"] \u003c/p>\n\u003cp>Story by Aarti Shahani, KQED News, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/12/19/255528018/a-city-turns-to-lettuce-fields-to-grow-high-tech-startups\">All Tech Considered at NPR\u003c/a> (12/19/13)\u003c/p>\n\u003cp>Salinas is just one hour south of California's Silicon Valley, but generations behind when it comes to technology. Many of its sprawling lettuce farms are stuck in the era of rakes and hoes.\u003c/p>\n\u003cp>City officials are hoping to change that — and also spur some job growth — by investing in high-tech agriculture.\u003c/p>\n\u003cp>At Taylor Farms in Salinas, Andrew Fernandez, the company's vice president of product, is stepping on heads of crunchy romaine lettuce, making his way over to a very big tractor. It's a water jet knife machine, and it's on the cutting edge of lettuce farming technology.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Water pistols shooting at 20,000 pounds per square inch are supposed to pick the lettuce out of the ground. But the water jet knives keep blowing the lettuce heads apart and killing the crop, Fernandez says. So he's willing to change his product to something this new machine can handle.\u003c/p>\n\u003cp>\"So we're spending money and time right now to try to figure out an upright, light-bulb-shaped romaine lettuce that tastes the same as iceberg, that handles the same in the process,\" he says.\u003c/p>\n\u003cp>\u003cstrong>Growing Demand For Smart Farm Equipment\u003c/strong>\u003c/p>\n\u003cp>Producing lettuce is backbreaking work — far behind tomatoes and \u003ca href=\"http://apps.npr.org/tshirt/#/cotton\">cotton\u003c/a> when it comes to machine automation. But now, fewer and fewer migrants are coming here from Mexico, so farms like Taylor have to invest in technology.\u003c/p>\n\u003cp>That worker shortage is creating an opportunity for people like Tom Taggart, the technology director at Foothill Packing, an agricultural-tech startup in the city. He's demonstrating a lettuce thinner that's controlled by a MacBook.\u003c/p>\n\u003cp>\"Inside this compartment up here, we've mounted a mini Mac computer ... and it houses the lettuce program that does all this magical stuff,\" Taggart explains.\u003c/p>\n\u003cp>\"So the driver, who probably has limited computer aptitude, can get on here and operate this at the lowest common level,\" he adds. \"It's a touch screen and just a push of a series of buttons.\"\u003c/p>\n\u003cp>The tractor thins out heads of lettuce using cameras and sensors. They direct the nozzles to spray a killing agent.\u003c/p>\n\u003cp>\"The system says, 'Burn these, save that,' \" Taggart explains.\u003c/p>\n\u003cp>The final product: Heads of lettuce that are exactly 10 inches apart. And the MacBook sends off a digital record of the crops in real time.\u003c/p>\n\u003cp>\"This goes through the Internet, right into our accounting department, so they can do the billing,\" Taggart says. \"Pretty slick stuff.\"\u003c/p>\n\u003cp>The smart tractor seems very slick, but it's pretty simple when you consider what Salinas' neighbors over in Silicon Valley are doing with their digital tools.\u003c/p>\n\u003cp>The city of Salinas is trying to speed up this game of catch-up by becoming an investor.\u003c/p>\n\u003cp>\"We've put in close to $300,000,\" says\u003cstrong>\u003cem> \u003c/em>\u003c/strong>Ray Corpuz, Salinas' city manager. He says the city has something no one else has: the best lettuce fields in the country. So why not turn them into laboratories and attract tech investors?\u003c/p>\n\u003cp>\u003cstrong>Creating A Startup Incubator For Farming\u003c/strong>\u003c/p>\n\u003cp>The city has hired a venture capital firm, San Jose-based SVG Partners. The venture fund is trying to raise $50 million to pay for a startup incubator — a common way to attract talent in Silicon Valley.\u003c/p>\n\u003cp>\"We're actually setting up a new business model, actually, for ... most local governments, for most cities,\" Corpuz says. \"None of them, that I know, in the state of California are doing this.\"\u003c/p>\n\u003cp>Corpuz says it's a dramatic move. The midsized city is known for gang violence. Last year the single largest employer, Capital One Bank, shut down its local branch and more than 800 people lost their jobs.\u003c/p>\n\u003cp>\"So the economic setback was probably $60 million annually in payroll, which was quite a hit for us,\" Corpuz says.\u003c/p>\n\u003cp>These unemployed workers aren't going to pick lettuce for $9.50 an hour, but the thinking is, maybe they'd work for ag-tech companies.\u003c/p>\n\u003cp>When Corpuz tells other city managers about the venture fund effort, they have their doubts.\u003c/p>\n\u003cp>\"It's risky. Sounds like a great idea, but it sounds risky,\" they tell him.\u003c/p>\n\u003cp>But Salinas residents don't have much to lose by trying. On a recent Saturday morning, college students and laid-off workers from Capital One showed up at the local community college to practice pitching their ideas. A vice chair with the venture capital firm is here to coach them.\u003c/p>\n\u003cp>Jessica Landa, a local college student, is here to pitch an idea for green homes. \"Basically, the pocket house is a tiny micro-grid home, and it's built with several sustainable aspects, such as solar panels so that you don't have to connect to a macro-grid,\" she explains.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The next step is for the Salinas native and her counterparts to take their plans to Silicon Valley investors. \u003c/p>\n\n",
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"excerpt": "Salinas, Calif., is just an hour from Silicon Valley, but production at many local lettuce farms is decidedly low-tech. City officials here decided it's time for an upgrade — and have hired a venture capital firm to help Salinas transition into a high-tech agricultural hub.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75400\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tractor_salinas_wide-6fcfb6aaffca2c193ccc2e4f4c4bb97b1dc4b603-e1387500186476.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/tractor_salinas_wide-6fcfb6aaffca2c193ccc2e4f4c4bb97b1dc4b603-e1387500186476.jpg\" alt=\"A lettuce thinner created by an agricultural tech startup uses cameras and sensors to thin lettuce rows. Salinas, Calif., has hired a venture capital fund to help it attract other high-tech agricultural companies to the area. Photo: Courtesy of Foothill Packing Inc.\" width=\"640\" height=\"360\" class=\"size-full wp-image-75400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A lettuce thinner created by an agricultural tech startup uses cameras and sensors to thin lettuce rows. Salinas, Calif., has hired a venture capital fund to help it attract other high-tech agricultural companies to the area. Photo: Courtesy of Foothill Packing Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"hhttp://www.npr.org/blogs/alltechconsidered/2013/12/19/255528018/a-city-turns-to-lettuce-fields-to-grow-high-tech-startups\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Story by Aarti Shahani, KQED News, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/12/19/255528018/a-city-turns-to-lettuce-fields-to-grow-high-tech-startups\">All Tech Considered at NPR\u003c/a> (12/19/13)\u003c/p>\n\u003cp>Salinas is just one hour south of California's Silicon Valley, but generations behind when it comes to technology. Many of its sprawling lettuce farms are stuck in the era of rakes and hoes.\u003c/p>\n\u003cp>City officials are hoping to change that — and also spur some job growth — by investing in high-tech agriculture.\u003c/p>\n\u003cp>At Taylor Farms in Salinas, Andrew Fernandez, the company's vice president of product, is stepping on heads of crunchy romaine lettuce, making his way over to a very big tractor. It's a water jet knife machine, and it's on the cutting edge of lettuce farming technology.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Water pistols shooting at 20,000 pounds per square inch are supposed to pick the lettuce out of the ground. But the water jet knives keep blowing the lettuce heads apart and killing the crop, Fernandez says. So he's willing to change his product to something this new machine can handle.\u003c/p>\n\u003cp>\"So we're spending money and time right now to try to figure out an upright, light-bulb-shaped romaine lettuce that tastes the same as iceberg, that handles the same in the process,\" he says.\u003c/p>\n\u003cp>\u003cstrong>Growing Demand For Smart Farm Equipment\u003c/strong>\u003c/p>\n\u003cp>Producing lettuce is backbreaking work — far behind tomatoes and \u003ca href=\"http://apps.npr.org/tshirt/#/cotton\">cotton\u003c/a> when it comes to machine automation. But now, fewer and fewer migrants are coming here from Mexico, so farms like Taylor have to invest in technology.\u003c/p>\n\u003cp>That worker shortage is creating an opportunity for people like Tom Taggart, the technology director at Foothill Packing, an agricultural-tech startup in the city. He's demonstrating a lettuce thinner that's controlled by a MacBook.\u003c/p>\n\u003cp>\"Inside this compartment up here, we've mounted a mini Mac computer ... and it houses the lettuce program that does all this magical stuff,\" Taggart explains.\u003c/p>\n\u003cp>\"So the driver, who probably has limited computer aptitude, can get on here and operate this at the lowest common level,\" he adds. \"It's a touch screen and just a push of a series of buttons.\"\u003c/p>\n\u003cp>The tractor thins out heads of lettuce using cameras and sensors. They direct the nozzles to spray a killing agent.\u003c/p>\n\u003cp>\"The system says, 'Burn these, save that,' \" Taggart explains.\u003c/p>\n\u003cp>The final product: Heads of lettuce that are exactly 10 inches apart. And the MacBook sends off a digital record of the crops in real time.\u003c/p>\n\u003cp>\"This goes through the Internet, right into our accounting department, so they can do the billing,\" Taggart says. \"Pretty slick stuff.\"\u003c/p>\n\u003cp>The smart tractor seems very slick, but it's pretty simple when you consider what Salinas' neighbors over in Silicon Valley are doing with their digital tools.\u003c/p>\n\u003cp>The city of Salinas is trying to speed up this game of catch-up by becoming an investor.\u003c/p>\n\u003cp>\"We've put in close to $300,000,\" says\u003cstrong>\u003cem> \u003c/em>\u003c/strong>Ray Corpuz, Salinas' city manager. He says the city has something no one else has: the best lettuce fields in the country. So why not turn them into laboratories and attract tech investors?\u003c/p>\n\u003cp>\u003cstrong>Creating A Startup Incubator For Farming\u003c/strong>\u003c/p>\n\u003cp>The city has hired a venture capital firm, San Jose-based SVG Partners. The venture fund is trying to raise $50 million to pay for a startup incubator — a common way to attract talent in Silicon Valley.\u003c/p>\n\u003cp>\"We're actually setting up a new business model, actually, for ... most local governments, for most cities,\" Corpuz says. \"None of them, that I know, in the state of California are doing this.\"\u003c/p>\n\u003cp>Corpuz says it's a dramatic move. The midsized city is known for gang violence. Last year the single largest employer, Capital One Bank, shut down its local branch and more than 800 people lost their jobs.\u003c/p>\n\u003cp>\"So the economic setback was probably $60 million annually in payroll, which was quite a hit for us,\" Corpuz says.\u003c/p>\n\u003cp>These unemployed workers aren't going to pick lettuce for $9.50 an hour, but the thinking is, maybe they'd work for ag-tech companies.\u003c/p>\n\u003cp>When Corpuz tells other city managers about the venture fund effort, they have their doubts.\u003c/p>\n\u003cp>\"It's risky. Sounds like a great idea, but it sounds risky,\" they tell him.\u003c/p>\n\u003cp>But Salinas residents don't have much to lose by trying. On a recent Saturday morning, college students and laid-off workers from Capital One showed up at the local community college to practice pitching their ideas. A vice chair with the venture capital firm is here to coach them.\u003c/p>\n\u003cp>Jessica Landa, a local college student, is here to pitch an idea for green homes. \"Basically, the pocket house is a tiny micro-grid home, and it's built with several sustainable aspects, such as solar panels so that you don't have to connect to a macro-grid,\" she explains.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The next step is for the Salinas native and her counterparts to take their plans to Silicon Valley investors. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Top Issues That Consumed the Food World This Year",
"title": "The Top Issues That Consumed the Food World This Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75231\" class=\"wp-caption aligncenter\" style=\"max-width: 655px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/167314167.jpg\">\u003cimg class=\"size-full wp-image-75231\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/167314167.jpg\" alt=\"These were some of the top stories and issues that rocked the food world in 2013. Photo: Thinkstock\" width=\"655\" height=\"535\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These were some of the top stories and issues that rocked the food world in 2013. Photo: Thinkstock\u003c/figcaption>\u003c/figure>\n\u003cp>Everyone loves to eat and this year was no exception. But, with technology changing the way we eat and the economy continuing to affect what we eat, some old trends fell by the wayside in 2013 and new issues rose to the surface. Most importantly, we began to finally act on hot topics like antibiotics in our meat and fast food workers' wages. Here were some of the trends that consumed the food industry this year and what we to expect in 2014.\u003c/p>\n\u003cfigure id=\"attachment_73032\" class=\"wp-caption aligncenter\" style=\"max-width: 437px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scentee.jpg\">\u003cimg class=\" wp-image-73032 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scentee.jpg\" alt=\"Simply plug the Scentee device into your iPhone jack and let the scent of grilled meat waft your way.\" width=\"437\" height=\"327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply plug the Scentee device into your iPhone jack and let the scent of grilled meat waft your way.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food Technology\u003c/strong>: Perhaps it's no surprise, here in the heart of our nation's technology capitol, that even our food got a tech-makeover this year. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/smell-technologies/\" target=\"_blank\">Smell technologies\u003c/a> -- which recreate the smells of foods through \u003ca href=\"http://pogueman.tumblr.com/post/69837669173/the-worlds-first-smell-enabled-iphone-app\" target=\"_blank\">smart phones\u003c/a>, computers and TVs -- made a big jump forward this year. With smell playing such a large part in our eating experience, scent tech is integral in creating artifical foods that may not be what they appear -- \u003ca href=\"http://gizmodo.com/5608457/meta-cookie-uses-virtual-reality-to-make-a-cookie-taste-like-anything-you-want\" target=\"_blank\">such as a cookie wafer that tastes like steak\u003c/a>.\u003c/p>\n\u003cp>Many of the technologies that came out of Silicon Valley start-ups this year, though, were more mundane than steak cookies. Food is a big business and there's a booming industry in connecting people with that food. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/\" target=\"_blank\">New food delivery tech companies\u003c/a> launched around-the-clock this year, each trying to find the best (and most profitable) way to deliver food or get take-out without ever leaving your house. Eating is still the domain of the non-robotic, for now, but virtually everything else can be done via the internet. There are apps to pair you with chefs and apps to find you recipes and apps to bring the food to your front door. In 2014, you may not have to be involved in any part of the food experience: Eating? There's an app for that.\u003c/p>\n\u003cfigure id=\"attachment_72054\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\">\u003cimg class=\"size-full wp-image-72054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\" alt=\"Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\" width=\"640\" height=\"403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food Waste\u003c/strong>: But, as long as we're not robots, we'll still generate waste -- a lot of waste. \u003ca href=\"http://blogs.kqed.org/lowdown/2013/12/13/food-waste\" target=\"_blank\">Nearly 40% of our food is currently being wasted\u003c/a>. This year, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/14/food-waste/\" target=\"_blank\">a number of organizations stepped forward to both reduce that amount of food waste and to re-purpose what is thrown away\u003c/a>. Places like \u003ca href=\"http://foodshift.net/\" target=\"_blank\">Food Shift\u003c/a> and \u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\">Food Runners\u003c/a> are taking leftovers from grocery stores and restaurants to those who need the food. Gleaning, the practice of picking up perfectly good food that's left on the ground after a harvest, \u003ca href=\"http://ww2.kqed.org/news/2013/10/08/getting-harvest-to-the-hungry/\" target=\"_blank\">continued to gain traction around the state and country\u003c/a>, going mainstream in 2013. And, of course, there's an app for that too. \u003ca href=\"http://www.nydailynews.com/life-style/eats/new-app-lets-swap-leftover-food-strangers-article-1.1422837\" target=\"_blank\">The leftover app\u003c/a> lets people swap leftovers instead of simply throwing them out. There's still plenty of leftovers left, though, to tackle in 2014.\u003c/p>\n\u003cfigure id=\"attachment_66825\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fast-food-strike.jpg\">\u003cimg class=\"size-large wp-image-66825\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fast-food-strike-1024x574.jpg\" alt=\"People gathered outside a Wendy's restaurant in New York City on Monday as part of a one-day strike calling for higher wages for fast-food workers. Photo: Justin Lane/EPA/Landov\" width=\"1024\" height=\"574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People gathered outside a Wendy's restaurant in New York City as part of a strike calling for higher wages for fast-food workers. Photo: Justin Lane/EPA/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Minimum Wage, Food Stamps and Poverty\u003c/strong>: The strikes that swept through fast food restaurants this year left many starting to think about the real cost of their cheap food. In April, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/05/nycs-fast-food-workers-strike-demand-living-wages/\" target=\"_blank\">workers staged a strike in New York, where the minimum wage is $7.25\u003c/a>. In July, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/fast-food-strikers-demand-a-living-wage/\" target=\"_blank\">more fast food employees joined the picket lines to demand a living wage\u003c/a>. Earlier this month, workers staged one of the biggest protests yet, focused on the fact that McDonald's has bought luxury jets for its executives but can't afford a raise in the minimum wage for its employees. The movement this year brought attention to (and some action focused on) the cost of supporting people who make less than a living wage. Studies found that over 50% of fast food workers are enrolled in public assistance programs, such as food stamps, in order to afford the very food they serve. It turns out that cheap food isn't really as cheap as it seems. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/16/why-u-s-taxpayers-pay-7-billion-a-year-to-help-fast-food-workers/\" target=\"_blank\">Taxpayers pay $7 billion to support those fast food workers\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The people who rely on those programs faced some hits after \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/see-how-food-stamp-cuts-are-hitting-across-the-u-s/\" target=\"_blank\">a $5 billion cut to food stamps went into effect on Nov. 1\u003c/a>. With more budget cuts being debated, the food stamps program and how poor citizens can afford to feed their families came to the front of the nation's attention. It even raised questions about \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/09/kqeds-forum-should-food-stamp-users-be-blocked-from-buying-junk-food/\" target=\"_blank\">what people should be allowed to buy with food stamps\u003c/a> and how they can find fresh produce in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/03/kqed-forum-eating-healthy-in-a-food-desert/\" target=\"_blank\">food deserts\u003c/a> -- questions without answers yet.\u003c/p>\n\u003cfigure id=\"attachment_70290\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/antibioticspigs2.jpg\">\u003cimg class=\"size-large wp-image-70290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/antibioticspigs2-1024x767.jpg\" alt=\"These pigs in Iowa, newly weaned from their mothers, get antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\" width=\"1024\" height=\"767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These pigs in Iowa, newly weaned from their mothers, get antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hormones and Antibiotics\u003c/strong>: The use of animal antibiotics on farms has been around for years -- and, arguably, getting worse most of that time. But, this year was the year that people decided enough was enough. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/11/are-antibiotics-on-the-farm-risky-business/\" target=\"_blank\">There was a rise in awareness of the dangers of too many antibiotics\u003c/a>, both for the animals and for people's health after eating the animals. Too many strong antibiotics have created \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/01/antibiotic-resistant-bugs-turn-up-again-in-turkey-meat/\" target=\"_blank\">antibiotic-resistance bacteria\u003c/a> that are increasingly turning up in chickens, turkeys, pigs and cows. Growth-promoting drugs can also balloon up animals, making them full of meat to sell, but unable to walk while they're alive. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/05/why-are-pig-farmers-still-using-growth-promoting-drugs/\" target=\"_blank\">The FDA began putting pressure on drug companies to pull their strongest antibiotics and on farmers to voluntarily stop using certain drugs\u003c/a>. Last week, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses/\" target=\"_blank\">the two biggest veterinary drug companies agreed to follow FDA advice and phase out some drugs used for growth promotion\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_63379\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gmosoybeans.jpg\">\u003cimg class=\"size-large wp-image-63379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gmosoybeans-1024x767.jpg\" alt=\"A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\" width=\"1024\" height=\"767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>GMO & Labeling:\u003c/strong> The genetically-modified food debate didn't get resolved this year, but it hit some key points around the country. As more people considered what the labels on their food should say, initiatives to label GMOs went to the voters. In November, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/07/washington-state-says-no-to-gmo-labels/\" target=\"_blank\">Washington voted 'No' on GMO labeling\u003c/a>. A number of other initiatives are expected to be on other state ballots in the next year. Advocates say people have the right to know what's in their food. But, opinions on GMOs are still mixed. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/15/for-supreme-court-monsantos-win-was-more-about-patents-than-seeds/\" target=\"_blank\">A Supreme Court ruling in May sided with seed manufacturer Monsanto\u003c/a>, arguing that farmers who used genetically-modified seeds for multiple plantings violate copyright. As farmers move away from GMO seeds, particularly since the seeds haven't always worked as well as promised and in an effort to disconnect from large companies like Monsanto, \u003ca href=\"http://modernfarmer.com/2013/12/post-gmo-economy/\" target=\"_blank\">they're looking for natural solutions to what GMOs promised\u003c/a>. What will the post-GMO economy look like?\u003c/p>\n\u003cp>But, for the conscientious foodie, GMOs aren't the only thing to worry about in their food. The labels tell consumers lots of information -- where it's from, how much fat it has, how many calories or, potentially, what antibiotics were used. The debate over that information is only getting started. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/14/whats-the-most-important-thing-food-labels-should-tell-us/\" target=\"_blank\">What should our labels tell us\u003c/a>?\u003c/p>\n\u003cfigure id=\"attachment_74841\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee.jpg\">\u003cimg class=\"size-large wp-image-74841\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee-1024x768.jpg\" alt=\"Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>School Lunches:\u003c/strong> Every parent wants their kids to eat well, so it's no surprise that school lunches remained a hot topic again in 2013. In July, \u003ca href=\"http://blogs.kqed.org/stateofhealth/2013/07/12/drink-up-schools-must-provide-more-water-during-meals/\" target=\"_blank\">a new federal regulation required that schools provide drinking water at breakfast for students\u003c/a>, helping to address growing concern about sugary soft drinks. Traditional worries about nutrition guidelines met with new angst about GMOs, antibiotics and leftovers -- some of the food waste nonprofits are taking leftover food from school lunch programs for re-use. But, now, parents have something else to worry about too: how much time kids have to eat. With school schedules getting condensed and budgets taking a hit, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/06/these-days-school-lunch-hours-are-more-like-15-minutes/\" target=\"_blank\">lunch is getting shorter\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A popular photo spread showed us \u003ca href=\"http://www.good.is/posts/this-is-what-america-s-school-lunches-really-look-like\" target=\"_blank\">what school lunches really looked like this year\u003c/a>. What will they look like next year?\u003c/p>\n\u003ch3>What were some of the biggest trends this year that we missed?\u003c/h3>\n\n",
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"excerpt": "From GMOs to apps on your phone, these were some of the biggest food stories and trends in 2013.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75231\" class=\"wp-caption aligncenter\" style=\"max-width: 655px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/167314167.jpg\">\u003cimg class=\"size-full wp-image-75231\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/167314167.jpg\" alt=\"These were some of the top stories and issues that rocked the food world in 2013. Photo: Thinkstock\" width=\"655\" height=\"535\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These were some of the top stories and issues that rocked the food world in 2013. Photo: Thinkstock\u003c/figcaption>\u003c/figure>\n\u003cp>Everyone loves to eat and this year was no exception. But, with technology changing the way we eat and the economy continuing to affect what we eat, some old trends fell by the wayside in 2013 and new issues rose to the surface. Most importantly, we began to finally act on hot topics like antibiotics in our meat and fast food workers' wages. Here were some of the trends that consumed the food industry this year and what we to expect in 2014.\u003c/p>\n\u003cfigure id=\"attachment_73032\" class=\"wp-caption aligncenter\" style=\"max-width: 437px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scentee.jpg\">\u003cimg class=\" wp-image-73032 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scentee.jpg\" alt=\"Simply plug the Scentee device into your iPhone jack and let the scent of grilled meat waft your way.\" width=\"437\" height=\"327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply plug the Scentee device into your iPhone jack and let the scent of grilled meat waft your way.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food Technology\u003c/strong>: Perhaps it's no surprise, here in the heart of our nation's technology capitol, that even our food got a tech-makeover this year. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/smell-technologies/\" target=\"_blank\">Smell technologies\u003c/a> -- which recreate the smells of foods through \u003ca href=\"http://pogueman.tumblr.com/post/69837669173/the-worlds-first-smell-enabled-iphone-app\" target=\"_blank\">smart phones\u003c/a>, computers and TVs -- made a big jump forward this year. With smell playing such a large part in our eating experience, scent tech is integral in creating artifical foods that may not be what they appear -- \u003ca href=\"http://gizmodo.com/5608457/meta-cookie-uses-virtual-reality-to-make-a-cookie-taste-like-anything-you-want\" target=\"_blank\">such as a cookie wafer that tastes like steak\u003c/a>.\u003c/p>\n\u003cp>Many of the technologies that came out of Silicon Valley start-ups this year, though, were more mundane than steak cookies. Food is a big business and there's a booming industry in connecting people with that food. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/\" target=\"_blank\">New food delivery tech companies\u003c/a> launched around-the-clock this year, each trying to find the best (and most profitable) way to deliver food or get take-out without ever leaving your house. Eating is still the domain of the non-robotic, for now, but virtually everything else can be done via the internet. There are apps to pair you with chefs and apps to find you recipes and apps to bring the food to your front door. In 2014, you may not have to be involved in any part of the food experience: Eating? There's an app for that.\u003c/p>\n\u003cfigure id=\"attachment_72054\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\">\u003cimg class=\"size-full wp-image-72054\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/food-waste640.jpg\" alt=\"Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\" width=\"640\" height=\"403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food Shift has launched ads educating people about how much of the pie is being thrown away. Photo: Food Shift\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food Waste\u003c/strong>: But, as long as we're not robots, we'll still generate waste -- a lot of waste. \u003ca href=\"http://blogs.kqed.org/lowdown/2013/12/13/food-waste\" target=\"_blank\">Nearly 40% of our food is currently being wasted\u003c/a>. This year, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/14/food-waste/\" target=\"_blank\">a number of organizations stepped forward to both reduce that amount of food waste and to re-purpose what is thrown away\u003c/a>. Places like \u003ca href=\"http://foodshift.net/\" target=\"_blank\">Food Shift\u003c/a> and \u003ca href=\"http://www.foodrunners.org/\" target=\"_blank\">Food Runners\u003c/a> are taking leftovers from grocery stores and restaurants to those who need the food. Gleaning, the practice of picking up perfectly good food that's left on the ground after a harvest, \u003ca href=\"http://ww2.kqed.org/news/2013/10/08/getting-harvest-to-the-hungry/\" target=\"_blank\">continued to gain traction around the state and country\u003c/a>, going mainstream in 2013. And, of course, there's an app for that too. \u003ca href=\"http://www.nydailynews.com/life-style/eats/new-app-lets-swap-leftover-food-strangers-article-1.1422837\" target=\"_blank\">The leftover app\u003c/a> lets people swap leftovers instead of simply throwing them out. There's still plenty of leftovers left, though, to tackle in 2014.\u003c/p>\n\u003cfigure id=\"attachment_66825\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fast-food-strike.jpg\">\u003cimg class=\"size-large wp-image-66825\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/fast-food-strike-1024x574.jpg\" alt=\"People gathered outside a Wendy's restaurant in New York City on Monday as part of a one-day strike calling for higher wages for fast-food workers. Photo: Justin Lane/EPA/Landov\" width=\"1024\" height=\"574\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">People gathered outside a Wendy's restaurant in New York City as part of a strike calling for higher wages for fast-food workers. Photo: Justin Lane/EPA/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Minimum Wage, Food Stamps and Poverty\u003c/strong>: The strikes that swept through fast food restaurants this year left many starting to think about the real cost of their cheap food. In April, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/05/nycs-fast-food-workers-strike-demand-living-wages/\" target=\"_blank\">workers staged a strike in New York, where the minimum wage is $7.25\u003c/a>. In July, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/30/fast-food-strikers-demand-a-living-wage/\" target=\"_blank\">more fast food employees joined the picket lines to demand a living wage\u003c/a>. Earlier this month, workers staged one of the biggest protests yet, focused on the fact that McDonald's has bought luxury jets for its executives but can't afford a raise in the minimum wage for its employees. The movement this year brought attention to (and some action focused on) the cost of supporting people who make less than a living wage. Studies found that over 50% of fast food workers are enrolled in public assistance programs, such as food stamps, in order to afford the very food they serve. It turns out that cheap food isn't really as cheap as it seems. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/16/why-u-s-taxpayers-pay-7-billion-a-year-to-help-fast-food-workers/\" target=\"_blank\">Taxpayers pay $7 billion to support those fast food workers\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The people who rely on those programs faced some hits after \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/18/see-how-food-stamp-cuts-are-hitting-across-the-u-s/\" target=\"_blank\">a $5 billion cut to food stamps went into effect on Nov. 1\u003c/a>. With more budget cuts being debated, the food stamps program and how poor citizens can afford to feed their families came to the front of the nation's attention. It even raised questions about \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/09/kqeds-forum-should-food-stamp-users-be-blocked-from-buying-junk-food/\" target=\"_blank\">what people should be allowed to buy with food stamps\u003c/a> and how they can find fresh produce in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/03/kqed-forum-eating-healthy-in-a-food-desert/\" target=\"_blank\">food deserts\u003c/a> -- questions without answers yet.\u003c/p>\n\u003cfigure id=\"attachment_70290\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/antibioticspigs2.jpg\">\u003cimg class=\"size-large wp-image-70290\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/antibioticspigs2-1024x767.jpg\" alt=\"These pigs in Iowa, newly weaned from their mothers, get antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\" width=\"1024\" height=\"767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These pigs in Iowa, newly weaned from their mothers, get antibiotics in their water to ward off bacterial infection. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hormones and Antibiotics\u003c/strong>: The use of animal antibiotics on farms has been around for years -- and, arguably, getting worse most of that time. But, this year was the year that people decided enough was enough. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/11/are-antibiotics-on-the-farm-risky-business/\" target=\"_blank\">There was a rise in awareness of the dangers of too many antibiotics\u003c/a>, both for the animals and for people's health after eating the animals. Too many strong antibiotics have created \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/01/antibiotic-resistant-bugs-turn-up-again-in-turkey-meat/\" target=\"_blank\">antibiotic-resistance bacteria\u003c/a> that are increasingly turning up in chickens, turkeys, pigs and cows. Growth-promoting drugs can also balloon up animals, making them full of meat to sell, but unable to walk while they're alive. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/05/why-are-pig-farmers-still-using-growth-promoting-drugs/\" target=\"_blank\">The FDA began putting pressure on drug companies to pull their strongest antibiotics and on farmers to voluntarily stop using certain drugs\u003c/a>. Last week, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/drug-companies-accept-fda-plan-to-phase-out-some-animal-antibiotic-uses/\" target=\"_blank\">the two biggest veterinary drug companies agreed to follow FDA advice and phase out some drugs used for growth promotion\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_63379\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gmosoybeans.jpg\">\u003cimg class=\"size-large wp-image-63379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/gmosoybeans-1024x767.jpg\" alt=\"A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\" width=\"1024\" height=\"767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Photo: Dan Gill/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>GMO & Labeling:\u003c/strong> The genetically-modified food debate didn't get resolved this year, but it hit some key points around the country. As more people considered what the labels on their food should say, initiatives to label GMOs went to the voters. In November, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/07/washington-state-says-no-to-gmo-labels/\" target=\"_blank\">Washington voted 'No' on GMO labeling\u003c/a>. A number of other initiatives are expected to be on other state ballots in the next year. Advocates say people have the right to know what's in their food. But, opinions on GMOs are still mixed. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/15/for-supreme-court-monsantos-win-was-more-about-patents-than-seeds/\" target=\"_blank\">A Supreme Court ruling in May sided with seed manufacturer Monsanto\u003c/a>, arguing that farmers who used genetically-modified seeds for multiple plantings violate copyright. As farmers move away from GMO seeds, particularly since the seeds haven't always worked as well as promised and in an effort to disconnect from large companies like Monsanto, \u003ca href=\"http://modernfarmer.com/2013/12/post-gmo-economy/\" target=\"_blank\">they're looking for natural solutions to what GMOs promised\u003c/a>. What will the post-GMO economy look like?\u003c/p>\n\u003cp>But, for the conscientious foodie, GMOs aren't the only thing to worry about in their food. The labels tell consumers lots of information -- where it's from, how much fat it has, how many calories or, potentially, what antibiotics were used. The debate over that information is only getting started. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/14/whats-the-most-important-thing-food-labels-should-tell-us/\" target=\"_blank\">What should our labels tell us\u003c/a>?\u003c/p>\n\u003cfigure id=\"attachment_74841\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee.jpg\">\u003cimg class=\"size-large wp-image-74841\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/schoollunch-503876b2756a4c46fb21b6d11427e193962a9fee-1024x768.jpg\" alt=\"Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\" width=\"1024\" height=\"768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Students at Lowell High School in Michigan sit down for lunch. Shorter lunch breaks mean that many kids don't get enough time to eat and socialize. Photo: Emily Zoladz/Landov\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>School Lunches:\u003c/strong> Every parent wants their kids to eat well, so it's no surprise that school lunches remained a hot topic again in 2013. In July, \u003ca href=\"http://blogs.kqed.org/stateofhealth/2013/07/12/drink-up-schools-must-provide-more-water-during-meals/\" target=\"_blank\">a new federal regulation required that schools provide drinking water at breakfast for students\u003c/a>, helping to address growing concern about sugary soft drinks. Traditional worries about nutrition guidelines met with new angst about GMOs, antibiotics and leftovers -- some of the food waste nonprofits are taking leftover food from school lunch programs for re-use. But, now, parents have something else to worry about too: how much time kids have to eat. With school schedules getting condensed and budgets taking a hit, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/06/these-days-school-lunch-hours-are-more-like-15-minutes/\" target=\"_blank\">lunch is getting shorter\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A popular photo spread showed us \u003ca href=\"http://www.good.is/posts/this-is-what-america-s-school-lunches-really-look-like\" target=\"_blank\">what school lunches really looked like this year\u003c/a>. What will they look like next year?\u003c/p>\n\u003ch3>What were some of the biggest trends this year that we missed?\u003c/h3>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "This Stanford Ph.D. Became A Fruit Picker To Feed California's Hungry",
"title": "This Stanford Ph.D. Became A Fruit Picker To Feed California's Hungry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75376\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_gleaning_019_wide-b53b2523f4f1433b8abb470eef8627d114c478f1-e1387475813686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_gleaning_019_wide-b53b2523f4f1433b8abb470eef8627d114c478f1-e1387475813686.jpg\" alt=\"Sarah Ramirez runs an organization that brings excess produce to the hungry. Here, she gleans apples from a front yard. Photo: Scott Anger/KQED\" width=\"640\" height=\"360\" class=\"size-full wp-image-75376\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sarah Ramirez runs an organization that brings excess produce to the hungry. Here, she gleans apples from a front yard. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/19/255252581/this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131219_me_farmworker_hunger_2.mp3\"] \u003c/p>\n\u003cp>Story by Sasha Khokha, \u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">KQED News/CIR\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/19/255252581/this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry\">The Salt at NPR Food\u003c/a> (12/19/13)\u003c/p>\n\u003cp>By some estimates, we Americans throw away about \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\" target=\"_blank\">40 percent of our food\u003c/a>, from the cabbage that's wilting in our refrigerators, to the fruit that's falling off the orange tree in our neighbor's backyard.\u003c/p>\n\u003cp>In California's Central Valley, one woman has started a grassroots effort to feed hungry people by rescuing some of that produce.\u003c/p>\n\u003cp>At first glance, Sarah Ramirez's decision to leave a bright future as an epidemiologist with a doctorate from Stanford University to become a fruit picker might seem downright crazy. To understand her motivations, you first need to know a little about the economics of California's Central Valley, where Ramirez grew up, the daughter of farmworkers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many farms in the Central Valley supply fruits and vegetables for major supermarket chains across the country. Farmer Peter Mesias says those stores demand perfect produce to meet consumer's expectations.\u003c/p>\n\u003cp>I visited \u003ca href=\"https://www.facebook.com/pages/Abe-El-Produce-Fruit-Stands/130420460324490\">Mesias' farm\u003c/a> this summer. He walked me through a squash field dense with prickly leaves, picked a zucchini and showed it to me.\u003c/p>\n\u003cp>\"Right off the bat, you can see there's a nick, there's a little bit of a crook,\" he said. \"That couldn't be packed in a box.\"\u003c/p>\n\u003cp>So that means supermarkets won't buy it. They prefer smaller, tender squash.\u003c/p>\n\u003cp>This year, Mesias ended up with acres of excess squash, and he hoped the local food bank would come take some of the imperfect fruit before he plowed it under.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=5r_3J8MVkX0]\u003c/p>\n\u003cp>Food bank director Sandy Beals says it's not uncommon for food banks to hear from farmers like Mesias.\u003c/p>\n\u003cp>\"And if we can pick it, we can have it. I mean, how tempting is that?, \" Beals says.\u003c/p>\n\u003cp>But Beals says she can't easily send her staff to pick excess crops. The liability is too high.\u003c/p>\n\u003cp>\"Somebody falls off a ladder and gets hurt. One incident like that could very easily put us belly up,\" she says.\u003c/p>\n\u003cp>And that's too bad. The \u003ca href=\"http://www.foodlinktc.org/\">food bank\u003c/a> that Beals helps run in Tulare County, Calif., serves one out of four county residents, many of them farmworkers. She says she's desperate for donations — she sometimes has to beg for an extension on the food bank's electricity bill so that she can keep the freezers running.\u003c/p>\n\u003cp>And that's where Sarah Ramirez comes in.\u003c/p>\n\u003cp>Ramirez has made it her mission to rescue produce from commercial fields and people's backyards. And as an individual, she can sign a liability waiver saying she won't sue if she gets hurt picking crops.\u003c/p>\n\u003cp>Ramirez grew up in Pixley, Calif., a rural town that John Steinbeck described in \u003cem>The Grapes of Wrath\u003c/em>. She went on to earn a Ph.D. at Stanford and become Tulare County's epidemiologist, where she noticed some troubling trends: high rates of diabetes and obesity, paired with widespread food insecurity.\u003c/p>\n\u003cp>Ramirez says she noticed that a lot fruit in the region went unharvested. \"And yet, at the same time, we have hunger and food insecurity,\" she says. \"And it seems like we should be able to put a need with a surplus. Let's put the pieces together.\"\u003c/p>\n\u003cp>Ramirez recently moved back to Pixley to start a grassroots effort called \u003ca href=\"http://www.behealthytulare.com/\">Be Healthy Tulare\u003c/a>, a shoestring operation she and her husband fund themselves and operate out of their home in a trailer park.\u003c/p>\n\u003cp>\"If I think about the overwhelming nature of the problem, it's so much easier not to do anything. And there's a lot of people who say the problem is so big, nothing we can ever do will fix it,\" Ramirez says. \"Well, if we all took that position, nothing would ever get done.\"\u003c/p>\n\u003cp>Ramirez says she wanted to take action. So she decided to give up the prestige of a high-powered career to return to her roots, to the kind of work that her parents, who labored in the fields, tried to make sure she'd never have to do.\u003c/p>\n\u003cp>\"One of our team members says I should be wearing a t-shirt that says, 'I have a Ph.D. and I pick fruit,' \" Ramirez says.\u003c/p>\n\u003cp>Food bank director Sandy Beals says Ramirez's work is making a big difference.\u003c/p>\n\u003cp>\"There is extreme unemployment, very high poverty and not a lot of hope that things will get better,\" Beals says. \"And [Ramirez's] goal is to give people hope. And hope is the most important thing people can have.\"\u003c/p>\n\u003cp>This year, Ramirez and her tiny band of volunteers have gleaned 20,000 pounds of produce from farms and backyards.\u003c/p>\n\u003cp>And Be Healthy Tulare is doing more than just picking fruit. On weekends, Ramirez ties a colorful bandana on her head and gets out her sharp knives to hold \"food labs,\" nutrition classes to teach people how to incorporate more produce into their diets. They whip up delicacies like peach-cucumber gazpacho in the community kitchen of the Pixley trailer park.\u003c/p>\n\u003cp>They've also started a community garden to grow their own produce, and it's equipped with an outdoor propane stove.\u003c/p>\n\u003cp>That's where Maria Arevalo is sautéing some eggplant she's just harvested. She worked in the fields for some 40 years before recently retiring.\u003c/p>\n\u003cp>\"Vegetables used to look kind of tempting to me,\" she explains in Spanish, standing over an outdoor propane stove. \"But I didn't know how to cook them. My mother never cooked them. People here can't afford them. They're a luxury.\"\u003c/p>\n\u003cp>But now Arevalo is eating fruit and vegetables grown in the organic garden. And it's paying off. She says her blood pressure is now under control. And her community's getting healthier, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">\u003cstrong>Hunger in the Valley of Plenty\u003c/strong>\u003c/a> (Collaboration between KQED and \u003ca href=\"http://cironline.org/reports/video-hunger-valley-plenty-5364\">CIR\u003c/a>)\u003c/p>\n\n",
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"excerpt": "Sarah Ramirez left a high-prestige career to bring California's bounty of unsellable fruit to food banks in the state's Central Valley. Her grassroots organization is trying to address a regional conundrum: While many area farms end up with imperfect fruit that can't be sold to supermarkets, local farmworkers struggle to afford fresh produce.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75376\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_gleaning_019_wide-b53b2523f4f1433b8abb470eef8627d114c478f1-e1387475813686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/hunger_gleaning_019_wide-b53b2523f4f1433b8abb470eef8627d114c478f1-e1387475813686.jpg\" alt=\"Sarah Ramirez runs an organization that brings excess produce to the hungry. Here, she gleans apples from a front yard. Photo: Scott Anger/KQED\" width=\"640\" height=\"360\" class=\"size-full wp-image-75376\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sarah Ramirez runs an organization that brings excess produce to the hungry. Here, she gleans apples from a front yard. Photo: Scott Anger/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/19/255252581/this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Story by Sasha Khokha, \u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">KQED News/CIR\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/19/255252581/this-stanford-ph-d-became-a-fruit-picker-to-feed-californias-hungry\">The Salt at NPR Food\u003c/a> (12/19/13)\u003c/p>\n\u003cp>By some estimates, we Americans throw away about \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-ip.pdf\" target=\"_blank\">40 percent of our food\u003c/a>, from the cabbage that's wilting in our refrigerators, to the fruit that's falling off the orange tree in our neighbor's backyard.\u003c/p>\n\u003cp>In California's Central Valley, one woman has started a grassroots effort to feed hungry people by rescuing some of that produce.\u003c/p>\n\u003cp>At first glance, Sarah Ramirez's decision to leave a bright future as an epidemiologist with a doctorate from Stanford University to become a fruit picker might seem downright crazy. To understand her motivations, you first need to know a little about the economics of California's Central Valley, where Ramirez grew up, the daughter of farmworkers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many farms in the Central Valley supply fruits and vegetables for major supermarket chains across the country. Farmer Peter Mesias says those stores demand perfect produce to meet consumer's expectations.\u003c/p>\n\u003cp>I visited \u003ca href=\"https://www.facebook.com/pages/Abe-El-Produce-Fruit-Stands/130420460324490\">Mesias' farm\u003c/a> this summer. He walked me through a squash field dense with prickly leaves, picked a zucchini and showed it to me.\u003c/p>\n\u003cp>\"Right off the bat, you can see there's a nick, there's a little bit of a crook,\" he said. \"That couldn't be packed in a box.\"\u003c/p>\n\u003cp>So that means supermarkets won't buy it. They prefer smaller, tender squash.\u003c/p>\n\u003cp>This year, Mesias ended up with acres of excess squash, and he hoped the local food bank would come take some of the imperfect fruit before he plowed it under.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/5r_3J8MVkX0'\n title='//www.youtube.com/embed/5r_3J8MVkX0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Food bank director Sandy Beals says it's not uncommon for food banks to hear from farmers like Mesias.\u003c/p>\n\u003cp>\"And if we can pick it, we can have it. I mean, how tempting is that?, \" Beals says.\u003c/p>\n\u003cp>But Beals says she can't easily send her staff to pick excess crops. The liability is too high.\u003c/p>\n\u003cp>\"Somebody falls off a ladder and gets hurt. One incident like that could very easily put us belly up,\" she says.\u003c/p>\n\u003cp>And that's too bad. The \u003ca href=\"http://www.foodlinktc.org/\">food bank\u003c/a> that Beals helps run in Tulare County, Calif., serves one out of four county residents, many of them farmworkers. She says she's desperate for donations — she sometimes has to beg for an extension on the food bank's electricity bill so that she can keep the freezers running.\u003c/p>\n\u003cp>And that's where Sarah Ramirez comes in.\u003c/p>\n\u003cp>Ramirez has made it her mission to rescue produce from commercial fields and people's backyards. And as an individual, she can sign a liability waiver saying she won't sue if she gets hurt picking crops.\u003c/p>\n\u003cp>Ramirez grew up in Pixley, Calif., a rural town that John Steinbeck described in \u003cem>The Grapes of Wrath\u003c/em>. She went on to earn a Ph.D. at Stanford and become Tulare County's epidemiologist, where she noticed some troubling trends: high rates of diabetes and obesity, paired with widespread food insecurity.\u003c/p>\n\u003cp>Ramirez says she noticed that a lot fruit in the region went unharvested. \"And yet, at the same time, we have hunger and food insecurity,\" she says. \"And it seems like we should be able to put a need with a surplus. Let's put the pieces together.\"\u003c/p>\n\u003cp>Ramirez recently moved back to Pixley to start a grassroots effort called \u003ca href=\"http://www.behealthytulare.com/\">Be Healthy Tulare\u003c/a>, a shoestring operation she and her husband fund themselves and operate out of their home in a trailer park.\u003c/p>\n\u003cp>\"If I think about the overwhelming nature of the problem, it's so much easier not to do anything. And there's a lot of people who say the problem is so big, nothing we can ever do will fix it,\" Ramirez says. \"Well, if we all took that position, nothing would ever get done.\"\u003c/p>\n\u003cp>Ramirez says she wanted to take action. So she decided to give up the prestige of a high-powered career to return to her roots, to the kind of work that her parents, who labored in the fields, tried to make sure she'd never have to do.\u003c/p>\n\u003cp>\"One of our team members says I should be wearing a t-shirt that says, 'I have a Ph.D. and I pick fruit,' \" Ramirez says.\u003c/p>\n\u003cp>Food bank director Sandy Beals says Ramirez's work is making a big difference.\u003c/p>\n\u003cp>\"There is extreme unemployment, very high poverty and not a lot of hope that things will get better,\" Beals says. \"And [Ramirez's] goal is to give people hope. And hope is the most important thing people can have.\"\u003c/p>\n\u003cp>This year, Ramirez and her tiny band of volunteers have gleaned 20,000 pounds of produce from farms and backyards.\u003c/p>\n\u003cp>And Be Healthy Tulare is doing more than just picking fruit. On weekends, Ramirez ties a colorful bandana on her head and gets out her sharp knives to hold \"food labs,\" nutrition classes to teach people how to incorporate more produce into their diets. They whip up delicacies like peach-cucumber gazpacho in the community kitchen of the Pixley trailer park.\u003c/p>\n\u003cp>They've also started a community garden to grow their own produce, and it's equipped with an outdoor propane stove.\u003c/p>\n\u003cp>That's where Maria Arevalo is sautéing some eggplant she's just harvested. She worked in the fields for some 40 years before recently retiring.\u003c/p>\n\u003cp>\"Vegetables used to look kind of tempting to me,\" she explains in Spanish, standing over an outdoor propane stove. \"But I didn't know how to cook them. My mother never cooked them. People here can't afford them. They're a luxury.\"\u003c/p>\n\u003cp>But now Arevalo is eating fruit and vegetables grown in the organic garden. And it's paying off. She says her blood pressure is now under control. And her community's getting healthier, too. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/news/specialcoverage/hungerinthevalleyofplenty/index.jsp\">\u003cstrong>Hunger in the Valley of Plenty\u003c/strong>\u003c/a> (Collaboration between KQED and \u003ca href=\"http://cironline.org/reports/video-hunger-valley-plenty-5364\">CIR\u003c/a>)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Industrial Meat Bad, Small Farm Good? It's Not So Simple",
"title": "Industrial Meat Bad, Small Farm Good? It's Not So Simple",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75220\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kenya-e78018b5d9656a9bf3a772f79d13f965003ca9bf-e1387300166749.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kenya-e78018b5d9656a9bf3a772f79d13f965003ca9bf-e1387300166749.jpg\" alt=\"Somali refugees lead their herds of goats home for the night outside Dadaab, Kenya. A new study shows that animals in many parts of the developing world require more food — and generate more greenhouse emissions — than animals in wealthy countries. Photo: Rebecca Blackwell/AP\" width=\"640\" height=\"480\" class=\"size-full wp-image-75220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Somali refugees lead their herds of goats home for the night outside Dadaab, Kenya. A new study shows that animals in many parts of the developing world require more food — and generate more greenhouse emissions — than animals in wealthy countries. Photo: Rebecca Blackwell/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/16/251611230/big-meat-bad-small-farm-good-it-s-not-so-simple\">The Salt at NPR Food\u003c/a> (12/17/13)\u003c/p>\n\u003cp>To feed all 7 billion of us, address climate change and live longer, we all need to eat less meat. From \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/26/al-gore-goes-vegan-following-in-footsteps-of-bill-clinton/\">Al Gore\u003c/a> to the Meatless Monday movement to \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">Harvard epidemiologists\u003c/a>, that's been the resounding advice offered to consumers lately.\u003c/p>\n\u003cp>But hold up a minute, says \u003ca href=\"http://scholar.google.com/citations?user=_vmjCiYAAAAJ&hl=en\">Mario Herrero\u003c/a>, the chief research scientist at Australia's national science agency, the CSIRO. Writing off food animals as greedy, inefficient polluters of land and water, artery cloggers and robbers of food from the mouths of hungry babes is perhaps a bit brash, he says.\u003c/p>\n\u003cp>Instead, it's important to see the global livestock sector as a super diverse system of tiny backyards and massive feedlots that defies generalizations, Herrero tells The Salt. Shifting to this view is becoming more and more important as we plan for a future of 9 billion people on Earth by mid-century.\u003c/p>\n\u003cp>It's also one of the takeaways of a \u003ca href=\"http://www.pnas.org/content/early/2013/12/12/1308149110\">assessment of global livestock systems\u003c/a> by Herrero published Monday in the \u003cem>Proceedings of the National Academy of Sciences. \u003c/em>Inside the vast dataset are new calculations of how livestock use land, how efficiently they convert feed into food for humans and their greenhouse gas emissions.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Given the range of human nutritional needs and the different ways of raising livestock, Herrero and co-authors argue, decisions about how to make meat and milk production more sustainable should probably be local ones. In other words, there's no \"one-size-fits-all\" blueprint for sustainability for farmers.\u003c/p>\n\u003cp>That's because when it comes to raising livestock, the contradictions abound, the authors note.\u003c/p>\n\u003cp>One example? While animals provide nutrients for farmers' crops (think \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">manure\u003c/a>), their waste also pollutes the land and water. While grazing animals can be beneficial to a grassland ecosystem, overgrazing can destroy it. Questions of health can be equally complex: Animal milk and meat are critically important sources of protein and other nutrients for many people – especially the poor – but they also contribute to obesity and chronic disease.\u003c/p>\n\u003cp>What this means is that a cattleman raising 10 cows on cruddy grassland in Zambia and the manager of a major Kansas feedlot have starkly different priorities when it comes to how they manage resources.\u003c/p>\n\u003cp>And the authors say the same goes for consumer choices about animal products in rich countries versus those in poor countries: While most Americans could forgo a third serving of bacon for the week, mothers in Cambodia may very well need to seek out more milk and chicken for their children.\u003c/p>\n\u003cp>But that nuanced global perspective is missing from the conversation about meat production, Hererro says. When we think about the global environmental impacts, we tend to imagine industrial U.S. cattle or hog producers spewing emissions and waste into the environment.\u003c/p>\n\u003cp>But according to the \u003cem>PNAS\u003c/em> paper, smaller producers in the developing world account for the most emissions from livestock, including 75 percent of emissions from cattle and other ruminants (like goats) and 56 percent from poultry and pigs. That's mainly because of the sheer number of animals — millions more than those raised in Europe and the U.S.\u003c/p>\n\u003cp>And when it's harder to feed animals, they also produce more emissions. For example, cattle scrounging for food in arid East Africa might release the equivalent of 1,000 pounds of carbon for every pound of protein they produce. Compare that with many parts of the U.S. and Europe, where a cow might generate about 10 pounds of carbon per pound of protein.\u003c/p>\n\u003cp>The paper also reminds us that India is the world's biggest producer of milk and China, the largest producer of pork. Asia accounts for 55 percent of global pork production, dwarfing Europe (26 percent) and the U.S. (17 percent).\u003c/p>\n\u003cp>\"The developing world is where the demand is growing the most, and it's also where we need to find better solutions for protecting resources,\" Herrero tells The Salt. That's going to mean getting more meat and milk out of each animal, with better feed on better managed land.\u003c/p>\n\u003cp>The study found that everywhere, smaller livestock like pigs and poultry convert feed into protein more efficiently — and have a smaller impact on the climate — than beef and dairy cows.\u003c/p>\n\u003cp>That might suggest that for maximum efficiency (and fewer emissions), we should focus on getting protein mainly from pigs and chickens. But as Herrero argues, there's a big tradeoff there.\u003c/p>\n\u003cp>\"Pigs and poultry may be reservoirs of [diseases that can be transmitted to humans], like the flu, so we really need systems diversity,\" says Herrero.\u003c/p>\n\u003cp>Given all this complexity, what's a conscientious consumer to do?\u003c/p>\n\u003cp>Even though choosing to eat less meat won't dismantle industrial meat or stem the rising number of livestock animals on Earth, it still makes sense for consumers in the developed world, Herrero says.\u003c/p>\n\u003cp>\"If we account for how much we consume in general terms — and the fact that we are responsible for most of the world's carbon dioxide emissions — then we should modify our diets and eat fewer animals products, if we can,\" he says. \"We have a higher responsibility, because we are the ones that can make that choice.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75220\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kenya-e78018b5d9656a9bf3a772f79d13f965003ca9bf-e1387300166749.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kenya-e78018b5d9656a9bf3a772f79d13f965003ca9bf-e1387300166749.jpg\" alt=\"Somali refugees lead their herds of goats home for the night outside Dadaab, Kenya. A new study shows that animals in many parts of the developing world require more food — and generate more greenhouse emissions — than animals in wealthy countries. Photo: Rebecca Blackwell/AP\" width=\"640\" height=\"480\" class=\"size-full wp-image-75220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Somali refugees lead their herds of goats home for the night outside Dadaab, Kenya. A new study shows that animals in many parts of the developing world require more food — and generate more greenhouse emissions — than animals in wealthy countries. Photo: Rebecca Blackwell/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/16/251611230/big-meat-bad-small-farm-good-it-s-not-so-simple\">The Salt at NPR Food\u003c/a> (12/17/13)\u003c/p>\n\u003cp>To feed all 7 billion of us, address climate change and live longer, we all need to eat less meat. From \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/26/al-gore-goes-vegan-following-in-footsteps-of-bill-clinton/\">Al Gore\u003c/a> to the Meatless Monday movement to \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">Harvard epidemiologists\u003c/a>, that's been the resounding advice offered to consumers lately.\u003c/p>\n\u003cp>But hold up a minute, says \u003ca href=\"http://scholar.google.com/citations?user=_vmjCiYAAAAJ&hl=en\">Mario Herrero\u003c/a>, the chief research scientist at Australia's national science agency, the CSIRO. Writing off food animals as greedy, inefficient polluters of land and water, artery cloggers and robbers of food from the mouths of hungry babes is perhaps a bit brash, he says.\u003c/p>\n\u003cp>Instead, it's important to see the global livestock sector as a super diverse system of tiny backyards and massive feedlots that defies generalizations, Herrero tells The Salt. Shifting to this view is becoming more and more important as we plan for a future of 9 billion people on Earth by mid-century.\u003c/p>\n\u003cp>It's also one of the takeaways of a \u003ca href=\"http://www.pnas.org/content/early/2013/12/12/1308149110\">assessment of global livestock systems\u003c/a> by Herrero published Monday in the \u003cem>Proceedings of the National Academy of Sciences. \u003c/em>Inside the vast dataset are new calculations of how livestock use land, how efficiently they convert feed into food for humans and their greenhouse gas emissions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Given the range of human nutritional needs and the different ways of raising livestock, Herrero and co-authors argue, decisions about how to make meat and milk production more sustainable should probably be local ones. In other words, there's no \"one-size-fits-all\" blueprint for sustainability for farmers.\u003c/p>\n\u003cp>That's because when it comes to raising livestock, the contradictions abound, the authors note.\u003c/p>\n\u003cp>One example? While animals provide nutrients for farmers' crops (think \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">manure\u003c/a>), their waste also pollutes the land and water. While grazing animals can be beneficial to a grassland ecosystem, overgrazing can destroy it. Questions of health can be equally complex: Animal milk and meat are critically important sources of protein and other nutrients for many people – especially the poor – but they also contribute to obesity and chronic disease.\u003c/p>\n\u003cp>What this means is that a cattleman raising 10 cows on cruddy grassland in Zambia and the manager of a major Kansas feedlot have starkly different priorities when it comes to how they manage resources.\u003c/p>\n\u003cp>And the authors say the same goes for consumer choices about animal products in rich countries versus those in poor countries: While most Americans could forgo a third serving of bacon for the week, mothers in Cambodia may very well need to seek out more milk and chicken for their children.\u003c/p>\n\u003cp>But that nuanced global perspective is missing from the conversation about meat production, Hererro says. When we think about the global environmental impacts, we tend to imagine industrial U.S. cattle or hog producers spewing emissions and waste into the environment.\u003c/p>\n\u003cp>But according to the \u003cem>PNAS\u003c/em> paper, smaller producers in the developing world account for the most emissions from livestock, including 75 percent of emissions from cattle and other ruminants (like goats) and 56 percent from poultry and pigs. That's mainly because of the sheer number of animals — millions more than those raised in Europe and the U.S.\u003c/p>\n\u003cp>And when it's harder to feed animals, they also produce more emissions. For example, cattle scrounging for food in arid East Africa might release the equivalent of 1,000 pounds of carbon for every pound of protein they produce. Compare that with many parts of the U.S. and Europe, where a cow might generate about 10 pounds of carbon per pound of protein.\u003c/p>\n\u003cp>The paper also reminds us that India is the world's biggest producer of milk and China, the largest producer of pork. Asia accounts for 55 percent of global pork production, dwarfing Europe (26 percent) and the U.S. (17 percent).\u003c/p>\n\u003cp>\"The developing world is where the demand is growing the most, and it's also where we need to find better solutions for protecting resources,\" Herrero tells The Salt. That's going to mean getting more meat and milk out of each animal, with better feed on better managed land.\u003c/p>\n\u003cp>The study found that everywhere, smaller livestock like pigs and poultry convert feed into protein more efficiently — and have a smaller impact on the climate — than beef and dairy cows.\u003c/p>\n\u003cp>That might suggest that for maximum efficiency (and fewer emissions), we should focus on getting protein mainly from pigs and chickens. But as Herrero argues, there's a big tradeoff there.\u003c/p>\n\u003cp>\"Pigs and poultry may be reservoirs of [diseases that can be transmitted to humans], like the flu, so we really need systems diversity,\" says Herrero.\u003c/p>\n\u003cp>Given all this complexity, what's a conscientious consumer to do?\u003c/p>\n\u003cp>Even though choosing to eat less meat won't dismantle industrial meat or stem the rising number of livestock animals on Earth, it still makes sense for consumers in the developed world, Herrero says.\u003c/p>\n\u003cp>\"If we account for how much we consume in general terms — and the fact that we are responsible for most of the world's carbon dioxide emissions — then we should modify our diets and eat fewer animals products, if we can,\" he says. \"We have a higher responsibility, because we are the ones that can make that choice.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "USDA Steps Up The Fight To Save Florida's Oranges",
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"content": "\u003cfigure id=\"attachment_75091\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/ap31737928267_wide-a1bb2bae99ca4ff43795eb103cc7ffee87e2129f-e1386999794861.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/ap31737928267_wide-a1bb2bae99ca4ff43795eb103cc7ffee87e2129f-e1386999794861.jpg\" alt=\"Oranges ripen in a Plant City, Fla., grove on Wednesday. Growers in Florida, Texas and California are worried about citrus greening, a disease that makes the fruit bitter and unmarketable. Photo: Chris O'Meara/AP\" width=\"640\" height=\"359\" class=\"size-full wp-image-75091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oranges ripen in a Plant City, Fla., grove on Wednesday. Growers in Florida, Texas and California are worried about citrus greening, a disease that makes the fruit bitter and unmarketable. Photo: Chris O'Meara/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/13/250590355/usda-steps-up-the-fight-to-save-floridas-oranges\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/12/20131213_me_07.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100171/greg-allen\">Greg Allen\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/13/250590355/usda-steps-up-the-fight-to-save-floridas-oranges\">The Salt at NPR Food\u003c/a> (12/13/13)\u003c/p>\n\u003cp>The citrus industry is facing a crisis. It's called citrus greening — a disease that has devastated orange production in Florida since it first showed up eight years ago. Now the U.S. Department of Agriculture has announced a new effort to try to control the disease before it destroys the nation's citrus industry.\u003c/p>\n\u003cp>Citrus greening is carried by psyllids, tiny insects no bigger than a pinhead. It is caused by a bacterium that makes the fruit bitter and unmarketable. In California, Texas, and especially in Florida, where it first took root, many fear the disease could wipe out America's production of oranges, grapefruits and lemons.\u003c/p>\n\u003cp>It's a disease imported from Asia. Since its was first discovered in Florida in 2005, citrus greening has cost the industry $4 billion and 6,000 jobs, says \u003ca href=\"http://www.nytimes.com/2013/07/28/science/a-race-to-save-the-orange-by-altering-its-dna.html?_r=0\">Jack Payne\u003c/a>, the senior vice president for agriculture and natural resources at the University of Florida. Payne says all of Florida's citrus groves are infected.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We have so many growers now in a $9 billion industry just hanging on by their fingernails, literally, trying to get a cure for this terrible disease,\" he says.\u003c/p>\n\u003cp>In Florida, because of the disease, USDA says the orange crop will be off 9 percent from last season. It's the second straight year that production has declined and the lowest citrus harvest in Florida in nearly 25 years.\u003c/p>\n\u003cp>Scientists are trying to develop disease-resistant trees. They're experimenting with different rootstocks and \u003ca href=\"http://www.nytimes.com/2013/07/28/science/a-race-to-save-the-orange-by-altering-its-dna.html?_r=0\">genetically modified trees\u003c/a>. But so far, there hasn't been a breakthrough.\u003c/p>\n\u003cp>To help the effort, Agriculture Secretary Tom Vilsack announced Thursday that several agencies within USDA are coming together to coordinate research and the fight to stop citrus greening. He said, \"We felt it was necessary for us to have a more coordinated effort with the state and local partners and with the industry.\"\u003cbr> Vilsack says USDA has already spent $250 million combating citrus greening. With this announcement, he says, the agency is making an additional $1 million available for research immediately. And $9 million more in research funding is in the farm bill that's currently before Congress.\u003c/p>\n\u003cp>A spokesman with \u003ca href=\"http://flcitrusmutual.com/Default.aspx\">Florida Citrus Mutual\u003c/a>, a grower's group, said they welcome the additional funding and the new coordinated approach to citrus greening. But a priority for Florida growers is the creation of a federal Citrus Research Trust Fund that could provide $30 million in funding to stop greening before it wipes out the industry. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75091\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/ap31737928267_wide-a1bb2bae99ca4ff43795eb103cc7ffee87e2129f-e1386999794861.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/ap31737928267_wide-a1bb2bae99ca4ff43795eb103cc7ffee87e2129f-e1386999794861.jpg\" alt=\"Oranges ripen in a Plant City, Fla., grove on Wednesday. Growers in Florida, Texas and California are worried about citrus greening, a disease that makes the fruit bitter and unmarketable. Photo: Chris O'Meara/AP\" width=\"640\" height=\"359\" class=\"size-full wp-image-75091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oranges ripen in a Plant City, Fla., grove on Wednesday. Growers in Florida, Texas and California are worried about citrus greening, a disease that makes the fruit bitter and unmarketable. Photo: Chris O'Meara/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/13/250590355/usda-steps-up-the-fight-to-save-floridas-oranges\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100171/greg-allen\">Greg Allen\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/13/250590355/usda-steps-up-the-fight-to-save-floridas-oranges\">The Salt at NPR Food\u003c/a> (12/13/13)\u003c/p>\n\u003cp>The citrus industry is facing a crisis. It's called citrus greening — a disease that has devastated orange production in Florida since it first showed up eight years ago. Now the U.S. Department of Agriculture has announced a new effort to try to control the disease before it destroys the nation's citrus industry.\u003c/p>\n\u003cp>Citrus greening is carried by psyllids, tiny insects no bigger than a pinhead. It is caused by a bacterium that makes the fruit bitter and unmarketable. In California, Texas, and especially in Florida, where it first took root, many fear the disease could wipe out America's production of oranges, grapefruits and lemons.\u003c/p>\n\u003cp>It's a disease imported from Asia. Since its was first discovered in Florida in 2005, citrus greening has cost the industry $4 billion and 6,000 jobs, says \u003ca href=\"http://www.nytimes.com/2013/07/28/science/a-race-to-save-the-orange-by-altering-its-dna.html?_r=0\">Jack Payne\u003c/a>, the senior vice president for agriculture and natural resources at the University of Florida. Payne says all of Florida's citrus groves are infected.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We have so many growers now in a $9 billion industry just hanging on by their fingernails, literally, trying to get a cure for this terrible disease,\" he says.\u003c/p>\n\u003cp>In Florida, because of the disease, USDA says the orange crop will be off 9 percent from last season. It's the second straight year that production has declined and the lowest citrus harvest in Florida in nearly 25 years.\u003c/p>\n\u003cp>Scientists are trying to develop disease-resistant trees. They're experimenting with different rootstocks and \u003ca href=\"http://www.nytimes.com/2013/07/28/science/a-race-to-save-the-orange-by-altering-its-dna.html?_r=0\">genetically modified trees\u003c/a>. But so far, there hasn't been a breakthrough.\u003c/p>\n\u003cp>To help the effort, Agriculture Secretary Tom Vilsack announced Thursday that several agencies within USDA are coming together to coordinate research and the fight to stop citrus greening. He said, \"We felt it was necessary for us to have a more coordinated effort with the state and local partners and with the industry.\"\u003cbr> Vilsack says USDA has already spent $250 million combating citrus greening. With this announcement, he says, the agency is making an additional $1 million available for research immediately. And $9 million more in research funding is in the farm bill that's currently before Congress.\u003c/p>\n\u003cp>A spokesman with \u003ca href=\"http://flcitrusmutual.com/Default.aspx\">Florida Citrus Mutual\u003c/a>, a grower's group, said they welcome the additional funding and the new coordinated approach to citrus greening. But a priority for Florida growers is the creation of a federal Citrus Research Trust Fund that could provide $30 million in funding to stop greening before it wipes out the industry. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "AmazonFresh, Drones, Plated and Pizza Buttons: Food Delivery in the 21st Century",
"title": "AmazonFresh, Drones, Plated and Pizza Buttons: Food Delivery in the 21st Century",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75004\" class=\"wp-caption aligncenter\" style=\"max-width: 711px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/amazon_fresh_top.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/amazon_fresh_top.jpg\" alt=\"AmazonFresh announced its arrival in San Francisco this week.\" width=\"711\" height=\"461\" class=\"size-full wp-image-75004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">AmazonFresh announced its arrival in San Francisco this week.\u003c/figcaption>\u003c/figure>\n\u003cp>On Tuesday, Amazon announced the launch of \u003ca href=\"http://fresh.amazon.com/Gateway?browseMP=A3FX2TOAMS7SFL\" target=\"_blank\">AmazonFresh\u003c/a> -- its new grocery service -- in San Francisco. The service joins a wealth of start-up food delivery companies that are hoping to capitalize on the tech-hungry and food-crazed Bay Area. \u003c/p>\n\u003cp>Internet-based food delivery isn't new. In 1996, \u003ca href=\"http://www.peapod.com/?gclid=CO2-ybaXqbsCFY-VfgodCyAAcg&001=3631&002=33&006=10398&tmcampid=40&tmad=c&tmplaceref=PPC-BRANDED&tmclickref=10398&ef_id=UUt4hAAABCvkR5@w:20131211220808:s\" target=\"_blank\">Peapod \u003c/a>became one of the earliest web start-ups with online food delivery from grocery stores. It continues to be the largest online food delivery out there. \u003ca href=\"http://ediblestartups.com/2013/10/23/event-recap-panel-on-online-grocery-delivery-good-eggs-lolabees-harvest-plated-webvan-and-free-spirit-farm/\" target=\"_blank\">Webvan\u003c/a>, a Silicon Valley-based online grocery business, was founded in the late 1990s, but went bankrupt in 2001 when spending on infrastructure far exceeded profit. Today, that continues to be a problem in the business. But, both those companies look nearly antiquated now with what new companies are proposing. \u003ca href=\"http://www.amazon.com/b?ref_=tsm_1_tw_s_amzn_mx3eqp&node=8037720011\">Drones\u003c/a> dropping off your \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/05/pizza-delivering-drones-dominos-gives-it-a-shot/\">take-out\u003c/a>?\u003c/p>\n\u003cp>AmazonFresh is essentially capitalizing on the delivery services that Amazon already operates. In addition to delivering groceries to your home -- which can often be a money-losing business -- Amazon will deliver high-priced electronics and other goods at the same time and with the same trucks. The fear of many grocery stores is that AmazonFresh will be a loss-leader for other Amazon products and will drive local grocery stores out of business. AmazonFresh already launched in Los Angeles and Seattle and has hinted that it'll be in 20 more cities next year, according to \u003ca href=\"http://www.reuters.com/article/2013/06/04/net-us-amazon-grocery-idUSBRE95311Q20130604\" target=\"_blank\">Reuters\u003c/a>. \u003c/p>\n\u003cp>There's a free 30-day trial for select zip codes in San Francisco right now; otherwise, it costs $299/year. That includes same-day free delivery for orders over $35. You can get groceries, food right from local restaurants and sync recipes to your delivery list.\u003c/p>\n\u003cp>Of course, Amazon isn't the only company trying to figure out the food delivery business. \u003ca href=\"http://delivery.walmart.com/usd-estore/home/anonymouslanding.jsp\" target=\"_blank\">Walmart To Go\u003c/a> has also been testing same-day grocery delivery throughout the Bay Area for the last two years and is now expanding beyond California. Google announced in September its \u003ca href=\"https://www.google.com/shopping/express/\" target=\"_blank\">Shopping Express service\u003c/a>, which delivers within a few hours for $5 from a number of stores, is available throughout the Bay Area. \u003ca href=\"https://www.instacart.com/store\" target=\"_blank\">Instacart\u003c/a> is another local same-day food delivery start-up that has popped up. And \u003ca href=\"http://www.goodeggs.com/lolabees\" target=\"_blank\">LolaBee's\u003c/a> Harvest, an online farmers market recently was acquired by \u003ca href=\"http://www.goodeggs.com/welcome\">Good Eggs\u003c/a>, which delivers from farms and foodmakers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But, getting the food is only half the cooking battle.\u003c/p>\n\u003cfigure id=\"attachment_75007\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Plated.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Plated.jpg\" alt=\"Plated delivers ingredients and recipes for customers to whip up their own meals.\" width=\"640\" height=\"320\" class=\"size-full wp-image-75007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plated delivers ingredients and recipes for customers to whip up their own meals.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.plated.com/\" target=\"_blank\">Plated\u003c/a>, which delivers fresh ingredients for specific recipes straight to your home, came out of a New York start-up accelerator and expanded to San Francisco in September. Menus are posted from professional chefs and you pick which you want the ingredients to try for $15/plate.\u003c/p>\n\u003cp>Plated will have to compete in San Francisco with \u003ca href=\"http://www.blueapron.com/\" target=\"_blank\">Blue Apron\u003c/a>, which started here and is $10/plate. Both start-ups offer different menu options and let you pick which and how many meals you want to try in a week. \u003ca href=\"http://www.platejoy.com/\" target=\"_blank\">Platejoy\u003c/a> does a similar delivery, but has you fill out a survey first and suggest healthy recipes you might like to try. \u003c/p>\n\u003cp>What if you don't want to cook, though? Fortunately, San Francisco is the incubator for virtually all tech start-ups, meaning we have more than a few food delivery companies testing out the waters. \u003ca href=\"https://www.spoonrocket.com/\" target=\"_blank\">SpoonRocket\u003c/a>, just $6/day, and \u003ca href=\"https://munchery.com/\" target=\"_blank\">Munchery\u003c/a> deliver completed, cooked meals. Or, get healthy finished meals delivered by \u003ca href=\"http://www.eatsprig.com/\" target=\"_blank\">Sprig\u003c/a>.\u003c/p>\n\u003cp>Or, why not try an emergency pizza button?\u003c/p>\n\u003cp>The \u003ca href=\"http://piepal.me/\" target=\"_blank\">PiePal \u003c/a>is designed to deliver a pre-programmed pizza from Domino's at the press of a single large button, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/11/12/244828150/this-device-lets-you-order-a-pizza-with-the-push-of-a-button\" target=\"_blank\">according to NPR\u003c/a>. That means all you have to do when the mood strikes late at night is press the large button. Just don't press it on accident or you might be stuck with a large pizza you didn't want. While the PiePal is not for sale, you can sign up right now as a beta \"taster.\"\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"//player.vimeo.com/video/78796518?title=0&byline=0&portrait=0&color=a7441f\" width=\"560\" height=\"315\" frameborder=\"0\" mozallowfullscreen>\u003c/iframe>\u003c/div>\n\u003cp>Of course, if you think you can manage to operate an actual app when the late-night munchies strike, then there are more then a few restaurant delivery technologies to use.\u003c/p>\n\u003cp>The restaurant delivery market is a crowded space right now. Just look at \u003ca href=\"http://techcrunch.com/tag/food-delivery/\" target=\"_blank\">TechCrunch's \"food delivery\" section\u003c/a> to get a sense of how many start-ups how to be THE go-to when you want food from that Chinese place on the other side of town. \u003c/p>\n\u003cp>\u003ca href=\"https://www.grubhub.com/\" target=\"_blank\">Grubhub \u003c/a>and \u003ca href=\"http://www.seamless.com/\" target=\"_blank\">Seamless\u003c/a>, the two biggest delivery apps, merged earlier this year to become one massive food delivery app. Enter your order on your phone and, as long as you're willing to pay a fee for the deliver and a slightly higher price for the food (and sometimes meet a minimum order requirement), you'll get your food from places that may not deliver. The apps are becoming mainstream enough that problems -- like placing an order that never comes (!) -- are becoming more rare.\u003c/p>\n\u003cp>Plenty of other tech companies are offering their own variety on online restaurant delivery. \u003ca href=\"https://www.trycaviar.com/\" target=\"_blank\">Caviar\u003c/a> partners with restaurants in San Francisco -- and now Seattle and New York -- to bump their orders to the front of the line and offer exclusive items. \u003ca href=\"http://eat24.com/\" target=\"_blank\">Eat 24\u003c/a> provides delivery, based on where you live and what you want. \u003ca href=\"http://www.zestyapp.com/\" target=\"_blank\">Zesty\u003c/a> delivers only the healthy options from restaurants. If you're in Silicon Valley or Mountain View, you have even more options -- \u003ca href=\"https://www.doordash.com/\" target=\"_blank\">Door Dash\u003c/a> or \u003ca href=\"https://www.fluc.com/\" target=\"_blank\">Fluc\u003c/a>.\u003c/p>\n\u003cp>You can even order regional specials, like deep-dish pizza from Chicago or chili from Cincinnati, and have it delivered around the country with \u003ca href=\"https://www.goldbely.com/\" target=\"_blank\">Goldbely\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Instead of a truck, will that food be delivered via drone soon? \u003ca href=\"http://www.latimes.com/business/technology/la-fi-tn-amazon-ups-google-delivery-drones-20131203,0,3320223.story#axzz2nCjYyjMW\" target=\"_blank\">According to The LA Times\u003c/a>, along with the much-publicized Amazon drones, Google and UPS are testing drones and robotic helicopters to make home delivery. It may not be long before you can press the emergency pizza button and have a mini-helicopter drop off the fresh snack right at your doorstep. Or, of course, you could just pick up the phone and have them deliver the old-fashioned way.\u003c/p>\n\n",
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"excerpt": "Food delivery technology -- from Amazon drones to pizza at the press of a button -- is exploding in San Francisco, meaning you can have fresh ingredients and recipes or take-out from your favorite restaurant delivered for a price.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75004\" class=\"wp-caption aligncenter\" style=\"max-width: 711px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/amazon_fresh_top.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/amazon_fresh_top.jpg\" alt=\"AmazonFresh announced its arrival in San Francisco this week.\" width=\"711\" height=\"461\" class=\"size-full wp-image-75004\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">AmazonFresh announced its arrival in San Francisco this week.\u003c/figcaption>\u003c/figure>\n\u003cp>On Tuesday, Amazon announced the launch of \u003ca href=\"http://fresh.amazon.com/Gateway?browseMP=A3FX2TOAMS7SFL\" target=\"_blank\">AmazonFresh\u003c/a> -- its new grocery service -- in San Francisco. The service joins a wealth of start-up food delivery companies that are hoping to capitalize on the tech-hungry and food-crazed Bay Area. \u003c/p>\n\u003cp>Internet-based food delivery isn't new. In 1996, \u003ca href=\"http://www.peapod.com/?gclid=CO2-ybaXqbsCFY-VfgodCyAAcg&001=3631&002=33&006=10398&tmcampid=40&tmad=c&tmplaceref=PPC-BRANDED&tmclickref=10398&ef_id=UUt4hAAABCvkR5@w:20131211220808:s\" target=\"_blank\">Peapod \u003c/a>became one of the earliest web start-ups with online food delivery from grocery stores. It continues to be the largest online food delivery out there. \u003ca href=\"http://ediblestartups.com/2013/10/23/event-recap-panel-on-online-grocery-delivery-good-eggs-lolabees-harvest-plated-webvan-and-free-spirit-farm/\" target=\"_blank\">Webvan\u003c/a>, a Silicon Valley-based online grocery business, was founded in the late 1990s, but went bankrupt in 2001 when spending on infrastructure far exceeded profit. Today, that continues to be a problem in the business. But, both those companies look nearly antiquated now with what new companies are proposing. \u003ca href=\"http://www.amazon.com/b?ref_=tsm_1_tw_s_amzn_mx3eqp&node=8037720011\">Drones\u003c/a> dropping off your \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/05/pizza-delivering-drones-dominos-gives-it-a-shot/\">take-out\u003c/a>?\u003c/p>\n\u003cp>AmazonFresh is essentially capitalizing on the delivery services that Amazon already operates. In addition to delivering groceries to your home -- which can often be a money-losing business -- Amazon will deliver high-priced electronics and other goods at the same time and with the same trucks. The fear of many grocery stores is that AmazonFresh will be a loss-leader for other Amazon products and will drive local grocery stores out of business. AmazonFresh already launched in Los Angeles and Seattle and has hinted that it'll be in 20 more cities next year, according to \u003ca href=\"http://www.reuters.com/article/2013/06/04/net-us-amazon-grocery-idUSBRE95311Q20130604\" target=\"_blank\">Reuters\u003c/a>. \u003c/p>\n\u003cp>There's a free 30-day trial for select zip codes in San Francisco right now; otherwise, it costs $299/year. That includes same-day free delivery for orders over $35. You can get groceries, food right from local restaurants and sync recipes to your delivery list.\u003c/p>\n\u003cp>Of course, Amazon isn't the only company trying to figure out the food delivery business. \u003ca href=\"http://delivery.walmart.com/usd-estore/home/anonymouslanding.jsp\" target=\"_blank\">Walmart To Go\u003c/a> has also been testing same-day grocery delivery throughout the Bay Area for the last two years and is now expanding beyond California. Google announced in September its \u003ca href=\"https://www.google.com/shopping/express/\" target=\"_blank\">Shopping Express service\u003c/a>, which delivers within a few hours for $5 from a number of stores, is available throughout the Bay Area. \u003ca href=\"https://www.instacart.com/store\" target=\"_blank\">Instacart\u003c/a> is another local same-day food delivery start-up that has popped up. And \u003ca href=\"http://www.goodeggs.com/lolabees\" target=\"_blank\">LolaBee's\u003c/a> Harvest, an online farmers market recently was acquired by \u003ca href=\"http://www.goodeggs.com/welcome\">Good Eggs\u003c/a>, which delivers from farms and foodmakers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But, getting the food is only half the cooking battle.\u003c/p>\n\u003cfigure id=\"attachment_75007\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Plated.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/Plated.jpg\" alt=\"Plated delivers ingredients and recipes for customers to whip up their own meals.\" width=\"640\" height=\"320\" class=\"size-full wp-image-75007\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plated delivers ingredients and recipes for customers to whip up their own meals.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.plated.com/\" target=\"_blank\">Plated\u003c/a>, which delivers fresh ingredients for specific recipes straight to your home, came out of a New York start-up accelerator and expanded to San Francisco in September. Menus are posted from professional chefs and you pick which you want the ingredients to try for $15/plate.\u003c/p>\n\u003cp>Plated will have to compete in San Francisco with \u003ca href=\"http://www.blueapron.com/\" target=\"_blank\">Blue Apron\u003c/a>, which started here and is $10/plate. Both start-ups offer different menu options and let you pick which and how many meals you want to try in a week. \u003ca href=\"http://www.platejoy.com/\" target=\"_blank\">Platejoy\u003c/a> does a similar delivery, but has you fill out a survey first and suggest healthy recipes you might like to try. \u003c/p>\n\u003cp>What if you don't want to cook, though? Fortunately, San Francisco is the incubator for virtually all tech start-ups, meaning we have more than a few food delivery companies testing out the waters. \u003ca href=\"https://www.spoonrocket.com/\" target=\"_blank\">SpoonRocket\u003c/a>, just $6/day, and \u003ca href=\"https://munchery.com/\" target=\"_blank\">Munchery\u003c/a> deliver completed, cooked meals. Or, get healthy finished meals delivered by \u003ca href=\"http://www.eatsprig.com/\" target=\"_blank\">Sprig\u003c/a>.\u003c/p>\n\u003cp>Or, why not try an emergency pizza button?\u003c/p>\n\u003cp>The \u003ca href=\"http://piepal.me/\" target=\"_blank\">PiePal \u003c/a>is designed to deliver a pre-programmed pizza from Domino's at the press of a single large button, \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/11/12/244828150/this-device-lets-you-order-a-pizza-with-the-push-of-a-button\" target=\"_blank\">according to NPR\u003c/a>. That means all you have to do when the mood strikes late at night is press the large button. Just don't press it on accident or you might be stuck with a large pizza you didn't want. While the PiePal is not for sale, you can sign up right now as a beta \"taster.\"\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"//player.vimeo.com/video/78796518?title=0&byline=0&portrait=0&color=a7441f\" width=\"560\" height=\"315\" frameborder=\"0\" mozallowfullscreen>\u003c/iframe>\u003c/div>\n\u003cp>Of course, if you think you can manage to operate an actual app when the late-night munchies strike, then there are more then a few restaurant delivery technologies to use.\u003c/p>\n\u003cp>The restaurant delivery market is a crowded space right now. Just look at \u003ca href=\"http://techcrunch.com/tag/food-delivery/\" target=\"_blank\">TechCrunch's \"food delivery\" section\u003c/a> to get a sense of how many start-ups how to be THE go-to when you want food from that Chinese place on the other side of town. \u003c/p>\n\u003cp>\u003ca href=\"https://www.grubhub.com/\" target=\"_blank\">Grubhub \u003c/a>and \u003ca href=\"http://www.seamless.com/\" target=\"_blank\">Seamless\u003c/a>, the two biggest delivery apps, merged earlier this year to become one massive food delivery app. Enter your order on your phone and, as long as you're willing to pay a fee for the deliver and a slightly higher price for the food (and sometimes meet a minimum order requirement), you'll get your food from places that may not deliver. The apps are becoming mainstream enough that problems -- like placing an order that never comes (!) -- are becoming more rare.\u003c/p>\n\u003cp>Plenty of other tech companies are offering their own variety on online restaurant delivery. \u003ca href=\"https://www.trycaviar.com/\" target=\"_blank\">Caviar\u003c/a> partners with restaurants in San Francisco -- and now Seattle and New York -- to bump their orders to the front of the line and offer exclusive items. \u003ca href=\"http://eat24.com/\" target=\"_blank\">Eat 24\u003c/a> provides delivery, based on where you live and what you want. \u003ca href=\"http://www.zestyapp.com/\" target=\"_blank\">Zesty\u003c/a> delivers only the healthy options from restaurants. If you're in Silicon Valley or Mountain View, you have even more options -- \u003ca href=\"https://www.doordash.com/\" target=\"_blank\">Door Dash\u003c/a> or \u003ca href=\"https://www.fluc.com/\" target=\"_blank\">Fluc\u003c/a>.\u003c/p>\n\u003cp>You can even order regional specials, like deep-dish pizza from Chicago or chili from Cincinnati, and have it delivered around the country with \u003ca href=\"https://www.goldbely.com/\" target=\"_blank\">Goldbely\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Instead of a truck, will that food be delivered via drone soon? \u003ca href=\"http://www.latimes.com/business/technology/la-fi-tn-amazon-ups-google-delivery-drones-20131203,0,3320223.story#axzz2nCjYyjMW\" target=\"_blank\">According to The LA Times\u003c/a>, along with the much-publicized Amazon drones, Google and UPS are testing drones and robotic helicopters to make home delivery. It may not be long before you can press the emergency pizza button and have a mini-helicopter drop off the fresh snack right at your doorstep. Or, of course, you could just pick up the phone and have them deliver the old-fashioned way.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand",
"title": "Mushroom Foraging: When The Fun(gi) Hunt Gets Out Of Hand",
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"content": "\u003cfigure id=\"attachment_74765\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb-1024x575.jpg\" alt=\"Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248582278/mushroom-foraging-when-the-fun-gi-hunt-gets-out-of-hand\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>The first heavy rains of the season fell two weeks ago at Salt Point State Park, on the northern California coast, and now ranger Todd Farcau is waiting anxiously for the forest floor to erupt with mushrooms.\u003c/p>\n\u003cp>That first bloom of fungi, which has been delayed by drought, will draw mushroom hunters — crowds of them — and that is what Farcau is nervous about. Mushroom hunting, which is legal in Salt Point State Park but prohibited in most other California parks, has grown in popularity in the past five years, thanks to foraging classes and tours, word-of-mouth publicity and hype from chefs who are featuring wild mushrooms in their restaurants.\u003c/p>\n\u003cp>As a result, known mushroom grounds are taking a beating. At Salt Point State Park, mushroom hunters sometimes carve new trails into the forest, trample small plants, and illegally use rakes and shovels to turn over the forest floor in search of young, budding mushrooms, according to Farcau. Some, he adds, leave trash piles by the road and toilet paper in the woods.\u003c/p>\n\u003cp>\"It looks like a rock festival has passed through,\" Farcau says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mushroom hunting has grown more popular elsewhere, too. \u003ca href=\"http://www.kingofmushrooms.com/\">Todd Spanier\u003c/a>, a San Francisco-based commercial mushroom collector and vendor, tells The Salt that \"it's a global thing.\" The slow food movement, Spanier says, combined with the Internet age, is inspiring foodies everywhere to walk into the woods with their eyes on the ground.\u003c/p>\n\u003cp>Sure enough, concerns have grown in places as scattered as \u003ca href=\"http://www.telegraph.co.uk/foodanddrink/seasonal-food-and-drink/10374629/Mushrooms-Fun-foraging-for-fungi.html\">England\u003c/a> and \u003ca href=\"http://www.nps.gov/cue/publications/NCRO_Morel_socsci_GTR_ESB10Mar10_Web_Version.pdf%20\">Washington, D.C.-area parks\u003c/a> about the burgeoning numbers of fungi foragers, both commercial and recreational, and the effect they may be having on the land.\u003c/p>\n\u003cp>Foragers are hungry for more than mushrooms, too. In the eastern U.S., the number of people \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/10/in-the-land-of-wild-ramps-its-festival-time/\">hunting for ramps\u003c/a>, a fragrant onion-odored wild bulb, has increased dramatically — perhaps even unsustainably. In New York City's Central Park as well, how-to tours like those of \"Wildman\" Steve Brill have reportedly caused a boom in the number of \u003ca href=\"http://www.nytimes.com/2011/07/30/nyregion/new-york-moves-to-stop-foraging-in-citys-parks.html?pagewanted=all&_r=0.\">urban foragers\u003c/a> seeking edible greens and roots, creating a nuisance for city gardeners and park rangers.\u003c/p>\n\u003cp>In Salt Point, Farcau believes mushroom-collecting tours are having a powerful multiplying effect. \"These tour leaders will take out 10 or 15 people, and each of them will tell 10 or 15 people, and each of them will tell 10 or 15 people,\" he says.\u003c/p>\n\u003cp>Not that mushroom hunting is anything new. Across Europe and Asia, generations of families have returned to the same forested places to collect edible fungi. These mushrooms — including famed truffles, morels, porcini, chanterelles and matsutake — attract people with their unique flavors and aromas, which cultivated species tend to lack.\u003c/p>\n\u003cp>In California, the core of the mushroom hunting culture was traditionally European immigrants and a small community of eccentric hobbyists. But foraging classes, guidebooks, Internet buzz and even mushroom-identification smartphone apps have brought mushroom hunting into mainstream foodie culture.\u003c/p>\n\u003cp>David Campbell, who leads mushroom hunting outings with his company, \u003ca href=\"http://www.mycoventures.com/MycoVentures/Home.html\">MycoVentures\u003c/a>, has made Salt Point State Park the location of monthly forays. He says he recognizes that he is \"guilty\" of helping to fuel the foraging craze.\u003c/p>\n\u003cp>\"It's a delicate balance between sharing, which I like to do, and protecting your [mushroom] patches from public knowledge,\" says Campbell, who charges $45 a head for one-day outings.\u003c/p>\n\u003cp>Another regular Salt Point mushroom hunting tour leader, \u003ca href=\"http://foragesf.com/wild-mushroom-adventures/\">Patrick Hamilton\u003c/a>, concedes that his guided walks in the woods, which cost $90 a head, may be having an impact on a limited resource.\u003c/p>\n\u003cp>\"I have been personally responsible for turning a lot of restaurant chefs on to wild mushrooms, and I've sometimes asked myself, 'Is this really what we want to be doing?' \" Hamilton says.\u003c/p>\n\u003cp>In most areas open to mushroom hunting, collectors must abide by strict limits. At Salt Point State Park, for example, hunters cannot take more than 5 pounds of mushrooms per day — though many people break this rule, ranger Farcau says.\u003c/p>\n\u003cp>Mushroom collecting is prohibited in most county, state and national parks in California, and while there has been informal discussion of closing off remaining legal collecting areas, some mushroom hunting enthusiasts say the best thing to do would be the opposite — that is, legalize the activity in more places.\u003c/p>\n\u003cp>\"Salt Point gets hit so hard because it's the only place left to go,\" says Ken Litchfield, a hobbyist collector and teacher at Merritt Community College in Oakland, Calif.\u003c/p>\n\u003cp>Hamilton envisions a similar solution to alleviating the pressure on Salt Point State Park:\u003c/p>\n\u003cp>\"If they would just open up all the parks to [mushroom] hunting, you wouldn't even notice us.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74765\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mushroom_wide-9f36a133d3b3ff1038ef743cae3bc685b47c1dfb-1024x575.jpg\" alt=\"Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-74765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hank Shaw, author of Hunt, Gather, Cook, snaps the end off a mushroom in a Washington, D.C.-area park. When broken, the inside turns blue, identifying it as an inedible species of bolete. Photo: The Washington Post/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/03/248582278/mushroom-foraging-when-the-fun-gi-hunt-gets-out-of-hand\">The Salt at NPR Food\u003c/a> (12/4/13)\u003c/p>\n\u003cp>The first heavy rains of the season fell two weeks ago at Salt Point State Park, on the northern California coast, and now ranger Todd Farcau is waiting anxiously for the forest floor to erupt with mushrooms.\u003c/p>\n\u003cp>That first bloom of fungi, which has been delayed by drought, will draw mushroom hunters — crowds of them — and that is what Farcau is nervous about. Mushroom hunting, which is legal in Salt Point State Park but prohibited in most other California parks, has grown in popularity in the past five years, thanks to foraging classes and tours, word-of-mouth publicity and hype from chefs who are featuring wild mushrooms in their restaurants.\u003c/p>\n\u003cp>As a result, known mushroom grounds are taking a beating. At Salt Point State Park, mushroom hunters sometimes carve new trails into the forest, trample small plants, and illegally use rakes and shovels to turn over the forest floor in search of young, budding mushrooms, according to Farcau. Some, he adds, leave trash piles by the road and toilet paper in the woods.\u003c/p>\n\u003cp>\"It looks like a rock festival has passed through,\" Farcau says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mushroom hunting has grown more popular elsewhere, too. \u003ca href=\"http://www.kingofmushrooms.com/\">Todd Spanier\u003c/a>, a San Francisco-based commercial mushroom collector and vendor, tells The Salt that \"it's a global thing.\" The slow food movement, Spanier says, combined with the Internet age, is inspiring foodies everywhere to walk into the woods with their eyes on the ground.\u003c/p>\n\u003cp>Sure enough, concerns have grown in places as scattered as \u003ca href=\"http://www.telegraph.co.uk/foodanddrink/seasonal-food-and-drink/10374629/Mushrooms-Fun-foraging-for-fungi.html\">England\u003c/a> and \u003ca href=\"http://www.nps.gov/cue/publications/NCRO_Morel_socsci_GTR_ESB10Mar10_Web_Version.pdf%20\">Washington, D.C.-area parks\u003c/a> about the burgeoning numbers of fungi foragers, both commercial and recreational, and the effect they may be having on the land.\u003c/p>\n\u003cp>Foragers are hungry for more than mushrooms, too. In the eastern U.S., the number of people \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/10/in-the-land-of-wild-ramps-its-festival-time/\">hunting for ramps\u003c/a>, a fragrant onion-odored wild bulb, has increased dramatically — perhaps even unsustainably. In New York City's Central Park as well, how-to tours like those of \"Wildman\" Steve Brill have reportedly caused a boom in the number of \u003ca href=\"http://www.nytimes.com/2011/07/30/nyregion/new-york-moves-to-stop-foraging-in-citys-parks.html?pagewanted=all&_r=0.\">urban foragers\u003c/a> seeking edible greens and roots, creating a nuisance for city gardeners and park rangers.\u003c/p>\n\u003cp>In Salt Point, Farcau believes mushroom-collecting tours are having a powerful multiplying effect. \"These tour leaders will take out 10 or 15 people, and each of them will tell 10 or 15 people, and each of them will tell 10 or 15 people,\" he says.\u003c/p>\n\u003cp>Not that mushroom hunting is anything new. Across Europe and Asia, generations of families have returned to the same forested places to collect edible fungi. These mushrooms — including famed truffles, morels, porcini, chanterelles and matsutake — attract people with their unique flavors and aromas, which cultivated species tend to lack.\u003c/p>\n\u003cp>In California, the core of the mushroom hunting culture was traditionally European immigrants and a small community of eccentric hobbyists. But foraging classes, guidebooks, Internet buzz and even mushroom-identification smartphone apps have brought mushroom hunting into mainstream foodie culture.\u003c/p>\n\u003cp>David Campbell, who leads mushroom hunting outings with his company, \u003ca href=\"http://www.mycoventures.com/MycoVentures/Home.html\">MycoVentures\u003c/a>, has made Salt Point State Park the location of monthly forays. He says he recognizes that he is \"guilty\" of helping to fuel the foraging craze.\u003c/p>\n\u003cp>\"It's a delicate balance between sharing, which I like to do, and protecting your [mushroom] patches from public knowledge,\" says Campbell, who charges $45 a head for one-day outings.\u003c/p>\n\u003cp>Another regular Salt Point mushroom hunting tour leader, \u003ca href=\"http://foragesf.com/wild-mushroom-adventures/\">Patrick Hamilton\u003c/a>, concedes that his guided walks in the woods, which cost $90 a head, may be having an impact on a limited resource.\u003c/p>\n\u003cp>\"I have been personally responsible for turning a lot of restaurant chefs on to wild mushrooms, and I've sometimes asked myself, 'Is this really what we want to be doing?' \" Hamilton says.\u003c/p>\n\u003cp>In most areas open to mushroom hunting, collectors must abide by strict limits. At Salt Point State Park, for example, hunters cannot take more than 5 pounds of mushrooms per day — though many people break this rule, ranger Farcau says.\u003c/p>\n\u003cp>Mushroom collecting is prohibited in most county, state and national parks in California, and while there has been informal discussion of closing off remaining legal collecting areas, some mushroom hunting enthusiasts say the best thing to do would be the opposite — that is, legalize the activity in more places.\u003c/p>\n\u003cp>\"Salt Point gets hit so hard because it's the only place left to go,\" says Ken Litchfield, a hobbyist collector and teacher at Merritt Community College in Oakland, Calif.\u003c/p>\n\u003cp>Hamilton envisions a similar solution to alleviating the pressure on Salt Point State Park:\u003c/p>\n\u003cp>\"If they would just open up all the parks to [mushroom] hunting, you wouldn't even notice us.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/26/247330160/al-gore-goes-vegan-following-in-footsteps-of-bill-clinton\">The Salt at NPR Food\u003c/a> (11/26/13)\u003c/p>\n\u003cfigure id=\"attachment_74525\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gore-282bdc167c74912938e41bfa38c92d8c8e3b6aa1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gore-282bdc167c74912938e41bfa38c92d8c8e3b6aa1-290x217.jpg\" alt=\"Former Vice President Al Gore has reportedly gone vegan. Photo: Mark Lennihan/AP\" width=\"290\" height=\"217\" class=\"size-medium wp-image-74525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Vice President Al Gore has reportedly gone vegan. Photo: Mark Lennihan/AP\u003c/figcaption>\u003c/figure>\n\u003cp>The decision to give up entire food groups can be a radical attempt to reform an unhealthy diet, as former President Bill Clinton demonstrated when he revealed in 2011 \u003ca href=\"http://www.npr.org/blogs/health/2011/08/20/139782972/bill-clintons-life-as-a-vegan\">that he'd gone vegan\u003c/a>, after heart bypass surgery.\u003c/p>\n\u003cp>But more often in this day and age, eschewing animal products is political.\u003c/p>\n\u003cp>And so that's why we were interested to read that former Vice President Al Gore, one of the world's most famous environmentalists, had — like his former boss — gone vegan, too.\u003c/p>\n\u003cp>The news appeared as a side note in an \u003ca href=\"http://www.forbes.com/sites/ryanmac/2013/11/23/bill-gates-food-fetish-hampton-creek-foods-looks-to-crack-the-egg-industry/\">article\u003c/a> published in \u003cem>Forbes\u003c/em> about Hampton Creek, a San Francisco company that's trying to hawk its plant-based mayonnaise as a tasty alternative to the ubiquitous condiment typically made with eggs. (You can read our own Allison Aubrey's story on the same company \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/13/why-bill-gates-is-investing-in-chicken-less-eggs/\">here\u003c/a>.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As reporter Ryan Mac noted, Hampton Creek has attracted significant investment from venture capital firms, and \"newly turned vegan Al Gore is also circling.\" (We tried to verify the newfound veganism with Gore himself, but his Carthage Group family company did not respond to our request for comment.)\u003c/p>\n\u003cp>Gore is, of course, free to eat whatever his heart desires. But since he has previously said that he has been slowly reducing his meat consumption over the past few years because of his concern about climate change, we can only assume that he's gotten more serious (and perhaps guilt-ridden) about how his purchases of meat and dairy products are hurting the planet.\u003c/p>\n\u003cp>In an \u003ca href=\"http://www.youtube.com/watch?v=4bLb23cPd_4\">interview\u003c/a> in 2009, Gore said:\u003c/p>\n\u003cblockquote>\u003cp>\"It's absolutely correct that the growing meat intensity of diets around the world is one of the issues connected to this global crisis, not only because of the CO2 involved but also because of the water consumed in the process.\"\u003c/p>\u003c/blockquote>\n\u003cp>[youtube //www.youtube.com/watch?v=4bLb23cPd_4]\u003c/p>\n\u003cp>Gore has been beating the drum about climate change for decades, but his concern seems to be growing ever deeper. Earlier this week, the public editor of \u003cem>The\u003c/em> \u003cem>New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/11/24/public-editor/after-changes-how-green-is-the-times.html?adxnnl=1&pagewanted=all&adxnnlx=1385313034-sGaZ0AlRP6cKkdXiSPkwpA\">quoted\u003c/a> Gore as saying, \"The news media should be making this existential crisis the No. 1 topic they cover.\"\u003c/p>\n\u003cp>While veganism probably seems extreme to bacon-and-cheese lovers, Gore is one of many consumers who are seeing the link between their food choices and the destruction of the planet and taking action. There are indicators everywhere, but we've noticed the Meatless Monday movement \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/21/239126655/meatless-monday-movement-gets-more-veggies-on-the-menu\">is getting ever\u003c/a> greater traction in the U.S., and even Germany's Oktoberfest now \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/04/229181556/meat-drenched-oktoberfest-warms-to-vegans\">caters\u003c/a> to vegans.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Bill Clinton went vegan as a radical attempt to reform his health. But Gore has been cutting back on meat since 2009, out of concern about the impacts of animal production on climate change.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/26/247330160/al-gore-goes-vegan-following-in-footsteps-of-bill-clinton\">The Salt at NPR Food\u003c/a> (11/26/13)\u003c/p>\n\u003cfigure id=\"attachment_74525\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gore-282bdc167c74912938e41bfa38c92d8c8e3b6aa1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gore-282bdc167c74912938e41bfa38c92d8c8e3b6aa1-290x217.jpg\" alt=\"Former Vice President Al Gore has reportedly gone vegan. Photo: Mark Lennihan/AP\" width=\"290\" height=\"217\" class=\"size-medium wp-image-74525\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Vice President Al Gore has reportedly gone vegan. Photo: Mark Lennihan/AP\u003c/figcaption>\u003c/figure>\n\u003cp>The decision to give up entire food groups can be a radical attempt to reform an unhealthy diet, as former President Bill Clinton demonstrated when he revealed in 2011 \u003ca href=\"http://www.npr.org/blogs/health/2011/08/20/139782972/bill-clintons-life-as-a-vegan\">that he'd gone vegan\u003c/a>, after heart bypass surgery.\u003c/p>\n\u003cp>But more often in this day and age, eschewing animal products is political.\u003c/p>\n\u003cp>And so that's why we were interested to read that former Vice President Al Gore, one of the world's most famous environmentalists, had — like his former boss — gone vegan, too.\u003c/p>\n\u003cp>The news appeared as a side note in an \u003ca href=\"http://www.forbes.com/sites/ryanmac/2013/11/23/bill-gates-food-fetish-hampton-creek-foods-looks-to-crack-the-egg-industry/\">article\u003c/a> published in \u003cem>Forbes\u003c/em> about Hampton Creek, a San Francisco company that's trying to hawk its plant-based mayonnaise as a tasty alternative to the ubiquitous condiment typically made with eggs. (You can read our own Allison Aubrey's story on the same company \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/13/why-bill-gates-is-investing-in-chicken-less-eggs/\">here\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As reporter Ryan Mac noted, Hampton Creek has attracted significant investment from venture capital firms, and \"newly turned vegan Al Gore is also circling.\" (We tried to verify the newfound veganism with Gore himself, but his Carthage Group family company did not respond to our request for comment.)\u003c/p>\n\u003cp>Gore is, of course, free to eat whatever his heart desires. But since he has previously said that he has been slowly reducing his meat consumption over the past few years because of his concern about climate change, we can only assume that he's gotten more serious (and perhaps guilt-ridden) about how his purchases of meat and dairy products are hurting the planet.\u003c/p>\n\u003cp>In an \u003ca href=\"http://www.youtube.com/watch?v=4bLb23cPd_4\">interview\u003c/a> in 2009, Gore said:\u003c/p>\n\u003cblockquote>\u003cp>\"It's absolutely correct that the growing meat intensity of diets around the world is one of the issues connected to this global crisis, not only because of the CO2 involved but also because of the water consumed in the process.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/4bLb23cPd_4'\n title='//www.youtube.com/embed/4bLb23cPd_4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Gore has been beating the drum about climate change for decades, but his concern seems to be growing ever deeper. Earlier this week, the public editor of \u003cem>The\u003c/em> \u003cem>New York Times\u003c/em> \u003ca href=\"http://www.nytimes.com/2013/11/24/public-editor/after-changes-how-green-is-the-times.html?adxnnl=1&pagewanted=all&adxnnlx=1385313034-sGaZ0AlRP6cKkdXiSPkwpA\">quoted\u003c/a> Gore as saying, \"The news media should be making this existential crisis the No. 1 topic they cover.\"\u003c/p>\n\u003cp>While veganism probably seems extreme to bacon-and-cheese lovers, Gore is one of many consumers who are seeing the link between their food choices and the destruction of the planet and taking action. There are indicators everywhere, but we've noticed the Meatless Monday movement \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/21/239126655/meatless-monday-movement-gets-more-veggies-on-the-menu\">is getting ever\u003c/a> greater traction in the U.S., and even Germany's Oktoberfest now \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/04/229181556/meat-drenched-oktoberfest-warms-to-vegans\">caters\u003c/a> to vegans.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"order": 11
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"on-the-media": {
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"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",
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"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
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