window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_74523": {
"type": "attachments",
"id": "bayareabites_74523",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74523",
"found": true
},
"parent": 74507,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/beer-tapping.jpg",
"width": 640,
"height": 359
}
},
"publishDate": 1385508598,
"modified": 1385508598,
"caption": null,
"description": null,
"title": "beer-tapping",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74424": {
"type": "attachments",
"id": "bayareabites_74424",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74424",
"found": true
},
"parent": 74403,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/sissel-tolaas-christina-agapakis640.jpg",
"width": 640,
"height": 480
}
},
"publishDate": 1385423914,
"modified": 1385423914,
"caption": null,
"description": null,
"title": "sissel-tolaas-christina-agapakis640",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74258": {
"type": "attachments",
"id": "bayareabites_74258",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74258",
"found": true
},
"parent": 74243,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/newmorningfarm640.jpg",
"width": 640,
"height": 359
}
},
"publishDate": 1385165405,
"modified": 1385165405,
"caption": null,
"description": null,
"title": "newmorningfarm640",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_74079": {
"type": "attachments",
"id": "bayareabites_74079",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "74079",
"found": true
},
"parent": 74077,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg",
"width": 650,
"height": 349
}
},
"publishDate": 1384935568,
"modified": 1384935568,
"caption": "The Bitten Word food blog created a \u003ca href=\"http://www.wordle.net/\">word cloud\u003c/a> to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com",
"description": "The Bitten Word food blog created a \u003ca href=\"http://www.wordle.net/\">word cloud\u003c/a> to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles.",
"title": "The Bitten Word food blog created a word cloud to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_73654": {
"type": "attachments",
"id": "bayareabites_73654",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "73654",
"found": true
},
"parent": 73560,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/Google-Nose.jpg",
"width": 620,
"height": 389
}
},
"publishDate": 1383934293,
"modified": 1383934293,
"caption": "Google Nose turned out to be a joke, but the technology isn't. Photo: Google Nose",
"description": null,
"title": "Google-Nose",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_73797": {
"type": "attachments",
"id": "bayareabites_73797",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "73797",
"found": true
},
"parent": 73793,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/microbiomes.jpg",
"width": 374,
"height": 500
}
},
"publishDate": 1384198346,
"modified": 1384198346,
"caption": "While no one's sure which foods are good for our microbiomes, eating more veggies can't hurt. Photo: iStockPhoto.com",
"description": "While no one's sure which foods are good for our microbiomes, eating more veggies can't hurt.",
"title": "hires",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_73648": {
"type": "attachments",
"id": "bayareabites_73648",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "73648",
"found": true
},
"parent": 73644,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/yelpreviews.jpg",
"width": 624,
"height": 351
}
},
"publishDate": 1383930731,
"modified": 1383930731,
"caption": "A new study finds restaurants that face close regional competition are more likely to post fake positive reviews for themselves and negative reviews for competitors. Photo: Jeremy Brooks/\u003ca href=\"http://www.flickr.com/photos/85853333@N00/9295078135/in/photolist-fanGTR-cZq8sE-99NtC3-dd5eFv-aewmgt-aezbg7-aewmec-9tonFT-98KaPR-cBXqxf-7AoN4Q-ax1vSy-7MFizo-9R8xVH\">Flickr\u003c/a>",
"description": null,
"title": "yelpreviews",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_73523": {
"type": "attachments",
"id": "bayareabites_73523",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "73523",
"found": true
},
"parent": 73518,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/Tim-West-640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1383786709,
"modified": 1383786709,
"caption": null,
"description": null,
"title": "Tim-West-640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_73545": {
"type": "attachments",
"id": "bayareabites_73545",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "73545",
"found": true
},
"parent": 73540,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/gmocars.jpg",
"width": 624,
"height": 351
}
},
"publishDate": 1383843055,
"modified": 1383843055,
"caption": null,
"description": null,
"title": "gmocars",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_73477": {
"type": "attachments",
"id": "bayareabites_73477",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "73477",
"found": true
},
"parent": 73433,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/11/pigs-caged.jpg",
"width": 624,
"height": 416
}
},
"publishDate": 1383705859,
"modified": 1383705859,
"caption": "In recent years, pork producers have found ways to keep the animals healthy through improved hygiene. Photo: M. Spencer Green/AP",
"description": null,
"title": "pigs-caged",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_67816": {
"type": "attachments",
"id": "bayareabites_67816",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "67816",
"found": true
},
"parent": 67784,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/cronuts6-feature.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1375903359,
"modified": 1375903359,
"caption": "A sampling of cronuts to compare. Photo: Kelly O'Mara",
"description": null,
"title": "cronuts6--feature",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_73032": {
"type": "attachments",
"id": "bayareabites_73032",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "73032",
"found": true
},
"parent": 73027,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/10/scentee.jpg",
"width": 624,
"height": 467
}
},
"publishDate": 1383084605,
"modified": 1383084605,
"caption": "Simply plug the Scentee device into your iPhone jack and let the scent of grilled meat waft your way.",
"description": null,
"title": "scentee",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_74507": {
"type": "authors",
"id": "byline_bayareabites_74507",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74507",
"name": "Michaeleen Doucleff",
"isLoading": false
},
"byline_bayareabites_74243": {
"type": "authors",
"id": "byline_bayareabites_74243",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74243",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_74077": {
"type": "authors",
"id": "byline_bayareabites_74077",
"meta": {
"override": true
},
"slug": "byline_bayareabites_74077",
"name": "NPR Staff",
"isLoading": false
},
"byline_bayareabites_73793": {
"type": "authors",
"id": "byline_bayareabites_73793",
"meta": {
"override": true
},
"slug": "byline_bayareabites_73793",
"name": "Maanvi Singh",
"isLoading": false
},
"byline_bayareabites_73644": {
"type": "authors",
"id": "byline_bayareabites_73644",
"meta": {
"override": true
},
"slug": "byline_bayareabites_73644",
"name": "Serri Graslie",
"isLoading": false
},
"byline_bayareabites_73540": {
"type": "authors",
"id": "byline_bayareabites_73540",
"meta": {
"override": true
},
"slug": "byline_bayareabites_73540",
"name": "Eliza Barclay and Martin Kaste",
"isLoading": false
},
"byline_bayareabites_73433": {
"type": "authors",
"id": "byline_bayareabites_73433",
"meta": {
"override": true
},
"slug": "byline_bayareabites_73433",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_73027": {
"type": "authors",
"id": "byline_bayareabites_73027",
"meta": {
"override": true
},
"slug": "byline_bayareabites_73027",
"name": "Maanvi Singh",
"isLoading": false
},
"kdomara": {
"type": "authors",
"id": "1459",
"meta": {
"index": "authors_1716337520",
"id": "1459",
"found": true
},
"name": "Kelly O'Mara",
"firstName": "Kelly",
"lastName": "O'Mara",
"slug": "kdomara",
"email": "komara@kqed.org",
"display_author_email": false,
"staff_mastheads": [
"news"
],
"title": "KQED Contributor",
"bio": "Kelly O'Mara is a writer and reporter in the San Francisco Bay Area. She writes about food, health, sports, travel, business and California news. Her work has appeared on KQED, online for Outside Magazine, epsnW, VICE and in Competitor Magazine, among others. Follow Kelly on Twitter \u003ca href=\"https://twitter.com/kellydomara\">@kellydomara\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "news",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "stateofhealth",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": []
},
{
"site": "forum",
"roles": [
"editor"
]
},
{
"site": "liveblog",
"roles": [
"editor"
]
}
],
"headData": {
"title": "Kelly O'Mara | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kdomara"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
},
"nprfood": {
"type": "authors",
"id": "5403",
"meta": {
"index": "authors_1716337520",
"id": "5403",
"found": true
},
"name": "NPR Food",
"firstName": "NPR Food",
"lastName": null,
"slug": "nprfood",
"email": "nprfood@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Food and Health-related stories from NPR including NPR Radio; NPR's food blog, \"The Salt\"; NPR's Health News blog, \"Shots\"; NPR's Breaking News blog \"The Two-Way\"; NPR's global stories blog \"Goats and Soda,\" NPR's economy explainer \"Planet Money\"; food-related technology news from NPR's \"All Tech Considered\"; and food series \"Kitchen Window.\"",
"avatar": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g",
"twitter": "nprfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "NPR Food | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/nprfood"
}
},
"pagesReducer": {
"bayareabites_category_food-and-technology": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"score": 14.402988
},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"title": "food trends and technology",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 44
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-and-technology",
"seeMore": false,
"paginated": true,
"page": 44
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_74507": {
"type": "posts",
"id": "bayareabites_74507",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74507",
"score": null,
"sort": [
1385508337000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1385508337,
"format": "aside",
"disqusTitle": "Beer-Tapping Physics: Why A Hit To A Bottle Makes A Foam Volcano",
"title": "Beer-Tapping Physics: Why A Hit To A Bottle Makes A Foam Volcano",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74511\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/beerresized.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/beerresized.gif\" alt=\"Beer tapping: the classic jerk party move, now scientifically explained. Credit: Morgan Walker/NPR\" width=\"1200\" height=\"675\" class=\"size-full wp-image-74511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer tapping: the classic jerk party move, now scientifically explained. Credit: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/20/246390302/beer-tapping-physics-why-a-hit-to-a-bottle-makes-a-foam-volcano\">The Salt at NPR Food\u003c/a> (11/26/13)\u003c/p>\n\u003cp>Ah, the old beer-tapping prank: One strong hit on the top of an open beer bottle, and poof! Your IPA explodes into a brewski volcano.\u003c/p>\n\u003cp>\"In one second, most of your beer has really turned into foam,\" says physicist \u003ca href=\"http://fluidos.uc3m.es/people/bubbles/\">Javier Rodriguez Rodriguez\u003c/a> of Carlos III University in Madrid. \"You better have put the bottle into your mouth, because you need to drink whatever is coming out.\"\u003c/p>\n\u003cp>Physicists know quite a bit about beer foam, Rodriguez says. They've pinpointed the components of barley and wheat that make a fluffy, thick head. And they've explained why the bubbles in Guinness \u003ca href=\"http://arxiv.org/abs/1205.5233\">sink\u003c/a> instead of rise.\u003c/p>\n\u003cp>But the tapping phenomenon has been a long-standing puzzle in beer science — until now.\u003c/p>\n\u003cfigure id=\"attachment_74514\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble3.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble3.gif\" alt=\"Thousands of tiny mushroom clouds like this one erupt in a beer after the bottle has been hit at the top. Credit: Nils Thuery/YouTube\" width=\"800\" height=\"600\" class=\"size-full wp-image-74514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thousands of tiny mushroom clouds like this one erupt in a beer after the bottle has been hit at the top. Credit: Nils Thuery/YouTube\u003c/figcaption>\u003c/figure>\n\u003cp>Rodriguez and his team have figured out that a stiff hit on the bottle's top sets off miniature explosions inside the beer. These tiny blasts create mushroom clouds similar to those generated in the air by an atomic bomb.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Actually, the laws of physics that control the development of these beer mushroom clouds are the same as [those that drive] the development of the cloud in an atomic bomb,\" Rodriguez tells The Salt. \"Obviously, there's no nuclear stuff in the beer. So the source of the explosion is very different, but the mushroom cloud that you see is very similar.\"\u003c/p>\n\u003cp>Rodriguez presented his \u003ca href=\"http://arxiv.org/abs/1310.3747\">findings\u003c/a> Sunday at a scientific \u003ca href=\"http://www.apsdfd2013.pitt.edu/\">meeting\u003c/a> in Pittsburgh. But the idea for the project started where all good beer research does — at a pub.\u003c/p>\n\u003cp>He and a bunch of scientists went to a bar one night after work, when one of their friends fell victim to beer tapping. \"We asked ourselves, what was the cause for this?\" Rodriguez says. \"So we decided to go to the lab and do some experiments under well-controlled conditions.\"\u003c/p>\n\u003cp>They started filming the process in the lab with high-speed cameras. And eventually, the team realized that bottle tapping set off a chain reaction in the beer — a bit like a \u003ca href=\"http://www.rubegoldberg.com/\">Rube Goldberg\u003c/a> device. The end result was a mushroom cloud of beer. But the steps in between are a bit more complicated. If you want the wonky details or are just curious to see how it works, read on.\u003c/p>\n\u003cp>\u003cstrong>Step 1: Throbbing bubbles \u003c/strong>\u003c/p>\n\u003cp>A swift strike on the bottle's mouth sends waves down through the liquid. The waves cause tiny bubbles in the beer to pulsate. They shrink and swell.\u003c/p>\n\u003cp>The glass bottle may seem solid, but it can act like a spring, Rodriguez says. \"So when you hit the spring, [the glass] compresses and creates waves. From a mathematical point view, it's like a sound wave traveling through in the beer.\"\u003c/p>\n\u003ch3>Bubbles Pulsate And Collapse\u003c/h3>\n\u003cblockquote>\u003cp>A hit on the top of a bottle sends waves through the beer. The bubbles inside shrink and expand as the waves pass through them. Eventually, they collapse.\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_74516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble_1.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble_1.gif\" alt=\"Credit: Courtesy of Javier Rodriguez Rodriguez\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Credit: Courtesy of Javier Rodriguez Rodriguez\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Step 2: The collapse\u003c/strong>\u003c/p>\n\u003cp>At some point, the bubbles just can't take the compression anymore. The force becomes too much for the gaseous pockets, and they shatter — very quickly.\u003c/p>\n\u003cp>\"The bubbles collapse violently,\" Rodriguez explains. \"They break up into clouds of tiny fragments — and in very little time.\" (Physicists call this process \u003ca href=\"http://www.youtube.com/watch?v=gR0YBAhY2PQ\">cavitation\u003c/a>.)\u003c/p>\n\u003cp>\u003cstrong>Step 3: The rise\u003c/strong>\u003c/p>\n\u003cp>Here's where the magic starts happening.\u003c/p>\n\u003cp>The tiny fragments of bubbles start to grow very rapidly. \"The carbon dioxide has an easier time to get into the bubbles because of the increase in surface area,\" Rodriguez says. \"So they grow very, very fast.\"\u003c/p>\n\u003cp>As they grow, they become lighter and lighter. So they start to rise. \"It's like a spot of hot air in the environment,\" he says. \"The bubbles are buoyant and will rise.\"\u003c/p>\n\u003ch3>Plumes Rise Up In The Beer\u003c/h3>\n\u003cblockquote>\u003cp>The point of no return: Once the bubbles collapse, mushroom clouds of foam form throughout the beer and rise quickly to the surface. Each one looks like a plume of smoke or a tiny atomic bomb.\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_74517\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble_2.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble_2.gif\" alt=\"Credit: Courtesy of Javier Rodriguez Rodriguez\" width=\"1200\" height=\"900\" class=\"size-full wp-image-74517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Credit: Courtesy of Javier Rodriguez Rodriguez\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Step 4: The eruption\u003c/strong>\u003c/p>\n\u003cp>Now the reaction has reached the point of no return. \"The faster the bubbles rise, the faster they grow, because the mixing with carbon dioxide is more efficient,\" Rodriguez says.\u003c/p>\n\u003cp>And that creates a self-feeding loop: The bubbles keep growing and rising, faster and faster. Ultimately, the loop becomes so intense that plumes or mushroom clouds of bubbles form in the beer.\u003c/p>\n\u003cp>The result is foam spewing out of the beer bottle in a few hundred milliseconds, Rodriguez says. \"There's really not much you can do to stop it.\"\u003c/p>\n\u003cp>All right, so the end result of all this research is that, sadly, you can't save your beer from the evils of tapping. But Rodriguez and his colleagues are now studying whether their findings may have applications beyond the bar.\u003c/p>\n\u003cp>For example, there have been instances when large amounts of carbon dioxide have suddenly erupted from lakes and volcanoes. \"Some geologists think that our findings could have technological applications to prevent these incidents — or even [for] carbon dioxide sequestration,\" he says.\u003c/p>\n\u003cp>Who knows? Maybe the science of beer tapping could one day prove useful in the fight against climate change. \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",
"disqusIdentifier": "74507 http://blogs.kqed.org/bayareabites/?p=74507",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/26/beer-tapping-physics-why-a-hit-to-a-bottle-makes-a-foam-volcano/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 925,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1385508610,
"excerpt": "So you know how, if someone comes by and taps the top of your open beer bottle, a volcano of brewski will explode? Well, it turns out that the physics involved are the same as what causes an atomic bomb to form a mushroom cloud. A scientist explains how it works. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "So you know how, if someone comes by and taps the top of your open beer bottle, a volcano of brewski will explode? Well, it turns out that the physics involved are the same as what causes an atomic bomb to form a mushroom cloud. A scientist explains how it works. ",
"title": "Beer-Tapping Physics: Why A Hit To A Bottle Makes A Foam Volcano | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Beer-Tapping Physics: Why A Hit To A Bottle Makes A Foam Volcano",
"datePublished": "2013-11-26T15:25:37-08:00",
"dateModified": "2013-11-26T15:30:10-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "beer-tapping-physics-why-a-hit-to-a-bottle-makes-a-foam-volcano",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=246390302&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Michaeleen Doucleff",
"nprStoryDate": "Tue, 26 Nov 2013 13:34:00 -0500",
"nprLastModifiedDate": "Tue, 26 Nov 2013 17:25:08 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/20/246390302/beer-tapping-physics-why-a-hit-to-a-bottle-makes-a-foam-volcano?ft=3&f=246390302",
"nprStoryId": "246390302",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 26 Nov 2013 17:25:00 -0500",
"path": "/bayareabites/74507/beer-tapping-physics-why-a-hit-to-a-bottle-makes-a-foam-volcano",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74511\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/beerresized.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/beerresized.gif\" alt=\"Beer tapping: the classic jerk party move, now scientifically explained. Credit: Morgan Walker/NPR\" width=\"1200\" height=\"675\" class=\"size-full wp-image-74511\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer tapping: the classic jerk party move, now scientifically explained. Credit: Morgan Walker/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/20/246390302/beer-tapping-physics-why-a-hit-to-a-bottle-makes-a-foam-volcano\">The Salt at NPR Food\u003c/a> (11/26/13)\u003c/p>\n\u003cp>Ah, the old beer-tapping prank: One strong hit on the top of an open beer bottle, and poof! Your IPA explodes into a brewski volcano.\u003c/p>\n\u003cp>\"In one second, most of your beer has really turned into foam,\" says physicist \u003ca href=\"http://fluidos.uc3m.es/people/bubbles/\">Javier Rodriguez Rodriguez\u003c/a> of Carlos III University in Madrid. \"You better have put the bottle into your mouth, because you need to drink whatever is coming out.\"\u003c/p>\n\u003cp>Physicists know quite a bit about beer foam, Rodriguez says. They've pinpointed the components of barley and wheat that make a fluffy, thick head. And they've explained why the bubbles in Guinness \u003ca href=\"http://arxiv.org/abs/1205.5233\">sink\u003c/a> instead of rise.\u003c/p>\n\u003cp>But the tapping phenomenon has been a long-standing puzzle in beer science — until now.\u003c/p>\n\u003cfigure id=\"attachment_74514\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble3.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble3.gif\" alt=\"Thousands of tiny mushroom clouds like this one erupt in a beer after the bottle has been hit at the top. Credit: Nils Thuery/YouTube\" width=\"800\" height=\"600\" class=\"size-full wp-image-74514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thousands of tiny mushroom clouds like this one erupt in a beer after the bottle has been hit at the top. Credit: Nils Thuery/YouTube\u003c/figcaption>\u003c/figure>\n\u003cp>Rodriguez and his team have figured out that a stiff hit on the bottle's top sets off miniature explosions inside the beer. These tiny blasts create mushroom clouds similar to those generated in the air by an atomic bomb.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Actually, the laws of physics that control the development of these beer mushroom clouds are the same as [those that drive] the development of the cloud in an atomic bomb,\" Rodriguez tells The Salt. \"Obviously, there's no nuclear stuff in the beer. So the source of the explosion is very different, but the mushroom cloud that you see is very similar.\"\u003c/p>\n\u003cp>Rodriguez presented his \u003ca href=\"http://arxiv.org/abs/1310.3747\">findings\u003c/a> Sunday at a scientific \u003ca href=\"http://www.apsdfd2013.pitt.edu/\">meeting\u003c/a> in Pittsburgh. But the idea for the project started where all good beer research does — at a pub.\u003c/p>\n\u003cp>He and a bunch of scientists went to a bar one night after work, when one of their friends fell victim to beer tapping. \"We asked ourselves, what was the cause for this?\" Rodriguez says. \"So we decided to go to the lab and do some experiments under well-controlled conditions.\"\u003c/p>\n\u003cp>They started filming the process in the lab with high-speed cameras. And eventually, the team realized that bottle tapping set off a chain reaction in the beer — a bit like a \u003ca href=\"http://www.rubegoldberg.com/\">Rube Goldberg\u003c/a> device. The end result was a mushroom cloud of beer. But the steps in between are a bit more complicated. If you want the wonky details or are just curious to see how it works, read on.\u003c/p>\n\u003cp>\u003cstrong>Step 1: Throbbing bubbles \u003c/strong>\u003c/p>\n\u003cp>A swift strike on the bottle's mouth sends waves down through the liquid. The waves cause tiny bubbles in the beer to pulsate. They shrink and swell.\u003c/p>\n\u003cp>The glass bottle may seem solid, but it can act like a spring, Rodriguez says. \"So when you hit the spring, [the glass] compresses and creates waves. From a mathematical point view, it's like a sound wave traveling through in the beer.\"\u003c/p>\n\u003ch3>Bubbles Pulsate And Collapse\u003c/h3>\n\u003cblockquote>\u003cp>A hit on the top of a bottle sends waves through the beer. The bubbles inside shrink and expand as the waves pass through them. Eventually, they collapse.\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_74516\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble_1.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble_1.gif\" alt=\"Credit: Courtesy of Javier Rodriguez Rodriguez\" width=\"1000\" height=\"750\" class=\"size-full wp-image-74516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Credit: Courtesy of Javier Rodriguez Rodriguez\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Step 2: The collapse\u003c/strong>\u003c/p>\n\u003cp>At some point, the bubbles just can't take the compression anymore. The force becomes too much for the gaseous pockets, and they shatter — very quickly.\u003c/p>\n\u003cp>\"The bubbles collapse violently,\" Rodriguez explains. \"They break up into clouds of tiny fragments — and in very little time.\" (Physicists call this process \u003ca href=\"http://www.youtube.com/watch?v=gR0YBAhY2PQ\">cavitation\u003c/a>.)\u003c/p>\n\u003cp>\u003cstrong>Step 3: The rise\u003c/strong>\u003c/p>\n\u003cp>Here's where the magic starts happening.\u003c/p>\n\u003cp>The tiny fragments of bubbles start to grow very rapidly. \"The carbon dioxide has an easier time to get into the bubbles because of the increase in surface area,\" Rodriguez says. \"So they grow very, very fast.\"\u003c/p>\n\u003cp>As they grow, they become lighter and lighter. So they start to rise. \"It's like a spot of hot air in the environment,\" he says. \"The bubbles are buoyant and will rise.\"\u003c/p>\n\u003ch3>Plumes Rise Up In The Beer\u003c/h3>\n\u003cblockquote>\u003cp>The point of no return: Once the bubbles collapse, mushroom clouds of foam form throughout the beer and rise quickly to the surface. Each one looks like a plume of smoke or a tiny atomic bomb.\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_74517\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble_2.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/bubble_2.gif\" alt=\"Credit: Courtesy of Javier Rodriguez Rodriguez\" width=\"1200\" height=\"900\" class=\"size-full wp-image-74517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Credit: Courtesy of Javier Rodriguez Rodriguez\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Step 4: The eruption\u003c/strong>\u003c/p>\n\u003cp>Now the reaction has reached the point of no return. \"The faster the bubbles rise, the faster they grow, because the mixing with carbon dioxide is more efficient,\" Rodriguez says.\u003c/p>\n\u003cp>And that creates a self-feeding loop: The bubbles keep growing and rising, faster and faster. Ultimately, the loop becomes so intense that plumes or mushroom clouds of bubbles form in the beer.\u003c/p>\n\u003cp>The result is foam spewing out of the beer bottle in a few hundred milliseconds, Rodriguez says. \"There's really not much you can do to stop it.\"\u003c/p>\n\u003cp>All right, so the end result of all this research is that, sadly, you can't save your beer from the evils of tapping. But Rodriguez and his colleagues are now studying whether their findings may have applications beyond the bar.\u003c/p>\n\u003cp>For example, there have been instances when large amounts of carbon dioxide have suddenly erupted from lakes and volcanoes. \"Some geologists think that our findings could have technological applications to prevent these incidents — or even [for] carbon dioxide sequestration,\" he says.\u003c/p>\n\u003cp>Who knows? Maybe the science of beer tapping could one day prove useful in the fight against climate change. \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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74507/beer-tapping-physics-why-a-hit-to-a-bottle-makes-a-foam-volcano",
"authors": [
"byline_bayareabites_74507"
],
"categories": [
"bayareabites_4084",
"bayareabites_10916"
],
"tags": [
"bayareabites_14753",
"bayareabites_12735",
"bayareabites_14756",
"bayareabites_10921"
],
"featImg": "bayareabites_74523",
"label": "bayareabites"
},
"bayareabites_74403": {
"type": "posts",
"id": "bayareabites_74403",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74403",
"score": null,
"sort": [
1385423964000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1385423964,
"format": "aside",
"disqusTitle": "An Omnivore's Dilemma: Would You Eat Michael Pollan Microbe Cheese?",
"title": "An Omnivore's Dilemma: Would You Eat Michael Pollan Microbe Cheese?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74407\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sissel-tolaas-christina-agapakis-with-cheese-from-selfmade-as-part-of-grow-your-own.-sciencegallery.com-c6d8eb578ec72933f35fd8a4179e42f8e524e42c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sissel-tolaas-christina-agapakis-with-cheese-from-selfmade-as-part-of-grow-your-own.-sciencegallery.com-c6d8eb578ec72933f35fd8a4179e42f8e524e42c1.jpg\" alt=\" Microbiologist Christina Agapakis (left) and artist Sissel Tolass show off the cheese they made with bacteria from human skin. The project was part of Agapakis' graduate thesis at Harvard Medical School. Photos: Courtesy of Science Gallery at Trinity College Dublin\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-74407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Microbiologist Christina Agapakis (left) and artist Sissel Tolass show off the cheese they made with bacteria from human skin. The project was part of Agapakis' graduate thesis at Harvard Medical School. Photos: Courtesy of Science Gallery at Trinity College Dublin\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff and Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/24/247056967/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese\">The Salt at NPR Food\u003c/a> (11/25/13)\u003c/p>\n\u003cp>Making your own cheese and yogurt is all the rage these days. (Our friends at Kitchen Window \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/16/yes-its-worth-it-to-make-your-own-yogurt/\">broke down the process\u003c/a> in a recent post, if you're curious.)\u003c/p>\n\u003cp>Well, it looks like a scientist at the University of California, Los Angeles has taken the whole DIY fermentation idea to an entirely new level.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"74404,74405,74409\"]\u003c/p>\n\u003cp>Microbiologist \u003ca href=\"http://www.syntheticaesthetics.org/residents/agapakis-tolaas\">Christina Agapakis\u003c/a> teamed up with the artist Sissel Tolaas to create cheese using the microbes that grow on their skin. They also made selfie fromage for food writer \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a>, author of \u003cem>The Omnivore's Dilemma\u003c/em> and other titles, and the artist \u003ca href=\"http://www.olafureliasson.net/index.html\">Olafur Eliasson\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=1Ej4BP64BsU]\u003c/p>\n\u003cp>The curious curds currently live at the \u003ca href=\"https://dublin.sciencegallery.com/growyourown/selfmade\">Science Gallery\u003c/a>, at Trinity College in Dublin, where visitors are encouraged to sniff — but, thankfully, not eat — the displays.\u003c/p>\n\u003cp>\"People were really nervous and uncomfortable, and kind of making these grossed out faces,\" Agapakis says about visitors to her exhibit. \"Then they smell the cheese, and they'll realize that it just smells like a normal cheese.\"\u003c/p>\n\u003cp>In general, cheese is \u003ca href=\"http://biology.clc.uc.edu/fankhauser/cheese/cheese_course/cheese_course.htm\">made\u003c/a> by taking milk and spoiling it with bacteria called \u003cem>Lactobacillus\u003c/em>. The bugs turn the milk sugars into acid, which in turn makes the milk clump up or curdle. The chunks are separated from the liquid and then aged with specific yeast to create a Camembert, Parmesan or an American cheddar.\u003c/p>\n\u003cp>\u003cem>Lactobacillus\u003c/em> and yeast are all around us. They hang out on plants, inside animals' guts and on our skin. So Agapakis and Tolaas thought, why not collect some these personal microcritters and use them to curdle milk?\u003c/p>\n\u003cp>The microbiologist used swabs from her mouth and skin, as well as from Pollan's belly button, Eliasson's tears and another scientist's feet. She grew the bacteria and yeast in Petri dishes in the lab and then, once she had enough, she added them to fresh milk. The result was a cheese designed to make you rethink the sometimes fine line between stinky and appetizing.\u003c/p>\n\u003cp>The bacteria and yeast that inhabit our feet or skin aren't too different from those that grow in cheese, Agapakis tells The Salt. \"So a lot of the smells on cheese are very similar to body odors.\"\u003c/p>\n\u003cp>Agapakis says she understands why the project might make some people uncomfortable — even grossed out. But she insists that's not the point. Instead, she and Tolaas want to challenge us to think more about our emotional response to odors and how the context can influence our impressions.\u003c/p>\n\u003cp>\"The idea was to recognize, how do we get grossed out? Then to think about it and move beyond that initial idea of disgust,\" Agapakis says. \"Why are we more uncomfortable with bacteria on the body than we are with bacteria in cheese?\"\u003c/p>\n\u003cp>Besides, Agapakis and Tolaas aren't the first to make this sort of selfie cuisine. Last year, Rogue Brewing Company in Oregon made a \u003ca href=\"http://rogue.com/store/products/The-Beard-Beer.html\">beer\u003c/a> using yeast from brewmaster John Maier's beard. \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",
"disqusIdentifier": "74403 http://blogs.kqed.org/bayareabites/?p=74403",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/25/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 561,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1385423964,
"excerpt": "Making your own cheese and yogurt is all the rage these days. Now a scientist has taken the DIY craze to an entirely new level. She and an artist have made cheeses using the microcritters on their own skin, as well as those from famous folks. The curds are on display at a museum.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Making your own cheese and yogurt is all the rage these days. Now a scientist has taken the DIY craze to an entirely new level. She and an artist have made cheeses using the microcritters on their own skin, as well as those from famous folks. The curds are on display at a museum.",
"title": "An Omnivore's Dilemma: Would You Eat Michael Pollan Microbe Cheese? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "An Omnivore's Dilemma: Would You Eat Michael Pollan Microbe Cheese?",
"datePublished": "2013-11-25T15:59:24-08:00",
"dateModified": "2013-11-25T15:59:24-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=247056967&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprStoryDate": "Mon, 25 Nov 2013 13:10:00 -0500",
"nprLastModifiedDate": "Mon, 25 Nov 2013 15:03:23 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/24/247056967/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese?ft=3&f=247056967",
"nprStoryId": "247056967",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 25 Nov 2013 15:03:00 -0500",
"path": "/bayareabites/74403/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74407\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sissel-tolaas-christina-agapakis-with-cheese-from-selfmade-as-part-of-grow-your-own.-sciencegallery.com-c6d8eb578ec72933f35fd8a4179e42f8e524e42c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sissel-tolaas-christina-agapakis-with-cheese-from-selfmade-as-part-of-grow-your-own.-sciencegallery.com-c6d8eb578ec72933f35fd8a4179e42f8e524e42c1.jpg\" alt=\" Microbiologist Christina Agapakis (left) and artist Sissel Tolass show off the cheese they made with bacteria from human skin. The project was part of Agapakis' graduate thesis at Harvard Medical School. Photos: Courtesy of Science Gallery at Trinity College Dublin\" width=\"1448\" height=\"1087\" class=\"size-full wp-image-74407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Microbiologist Christina Agapakis (left) and artist Sissel Tolass show off the cheese they made with bacteria from human skin. The project was part of Agapakis' graduate thesis at Harvard Medical School. Photos: Courtesy of Science Gallery at Trinity College Dublin\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Michaeleen Doucleff and Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/24/247056967/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese\">The Salt at NPR Food\u003c/a> (11/25/13)\u003c/p>\n\u003cp>Making your own cheese and yogurt is all the rage these days. (Our friends at Kitchen Window \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/16/yes-its-worth-it-to-make-your-own-yogurt/\">broke down the process\u003c/a> in a recent post, if you're curious.)\u003c/p>\n\u003cp>Well, it looks like a scientist at the University of California, Los Angeles has taken the whole DIY fermentation idea to an entirely new level.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"link": "file",
"ids": "74404,74405,74409",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Microbiologist \u003ca href=\"http://www.syntheticaesthetics.org/residents/agapakis-tolaas\">Christina Agapakis\u003c/a> teamed up with the artist Sissel Tolaas to create cheese using the microbes that grow on their skin. They also made selfie fromage for food writer \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a>, author of \u003cem>The Omnivore's Dilemma\u003c/em> and other titles, and the artist \u003ca href=\"http://www.olafureliasson.net/index.html\">Olafur Eliasson\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\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/1Ej4BP64BsU'\n title='//www.youtube.com/embed/1Ej4BP64BsU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The curious curds currently live at the \u003ca href=\"https://dublin.sciencegallery.com/growyourown/selfmade\">Science Gallery\u003c/a>, at Trinity College in Dublin, where visitors are encouraged to sniff — but, thankfully, not eat — the displays.\u003c/p>\n\u003cp>\"People were really nervous and uncomfortable, and kind of making these grossed out faces,\" Agapakis says about visitors to her exhibit. \"Then they smell the cheese, and they'll realize that it just smells like a normal cheese.\"\u003c/p>\n\u003cp>In general, cheese is \u003ca href=\"http://biology.clc.uc.edu/fankhauser/cheese/cheese_course/cheese_course.htm\">made\u003c/a> by taking milk and spoiling it with bacteria called \u003cem>Lactobacillus\u003c/em>. The bugs turn the milk sugars into acid, which in turn makes the milk clump up or curdle. The chunks are separated from the liquid and then aged with specific yeast to create a Camembert, Parmesan or an American cheddar.\u003c/p>\n\u003cp>\u003cem>Lactobacillus\u003c/em> and yeast are all around us. They hang out on plants, inside animals' guts and on our skin. So Agapakis and Tolaas thought, why not collect some these personal microcritters and use them to curdle milk?\u003c/p>\n\u003cp>The microbiologist used swabs from her mouth and skin, as well as from Pollan's belly button, Eliasson's tears and another scientist's feet. She grew the bacteria and yeast in Petri dishes in the lab and then, once she had enough, she added them to fresh milk. The result was a cheese designed to make you rethink the sometimes fine line between stinky and appetizing.\u003c/p>\n\u003cp>The bacteria and yeast that inhabit our feet or skin aren't too different from those that grow in cheese, Agapakis tells The Salt. \"So a lot of the smells on cheese are very similar to body odors.\"\u003c/p>\n\u003cp>Agapakis says she understands why the project might make some people uncomfortable — even grossed out. But she insists that's not the point. Instead, she and Tolaas want to challenge us to think more about our emotional response to odors and how the context can influence our impressions.\u003c/p>\n\u003cp>\"The idea was to recognize, how do we get grossed out? Then to think about it and move beyond that initial idea of disgust,\" Agapakis says. \"Why are we more uncomfortable with bacteria on the body than we are with bacteria in cheese?\"\u003c/p>\n\u003cp>Besides, Agapakis and Tolaas aren't the first to make this sort of selfie cuisine. Last year, Rogue Brewing Company in Oregon made a \u003ca href=\"http://rogue.com/store/products/The-Beard-Beer.html\">beer\u003c/a> using yeast from brewmaster John Maier's beard. \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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74403/an-omnivores-dilemma-would-you-eat-michael-pollan-microbe-cheese",
"authors": [
"5403"
],
"categories": [
"bayareabites_188",
"bayareabites_2638",
"bayareabites_4084",
"bayareabites_10916"
],
"tags": [
"bayareabites_14750",
"bayareabites_11510",
"bayareabites_97",
"bayareabites_12726",
"bayareabites_12727",
"bayareabites_2890"
],
"featImg": "bayareabites_74424",
"label": "bayareabites"
},
"bayareabites_74243": {
"type": "posts",
"id": "bayareabites_74243",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74243",
"score": null,
"sort": [
1385165504000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1385165504,
"format": "aside",
"disqusTitle": "Organic Farmers Bash FDA Restrictions On Manure Use",
"title": "Organic Farmers Bash FDA Restrictions On Manure Use",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74246\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-129_wide-fd2eb5017878ef33b81f5379aa808c60f69fa16b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-129_wide-fd2eb5017878ef33b81f5379aa808c60f69fa16b.jpg\" alt=\"Jim Crawford hauls his vegetables to farmers markets in Washington, D.C. Photo: Dan Charles/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-74246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jim Crawford hauls his vegetables to farmers markets in Washington, D.C. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131121_me_05.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/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">The Salt at NPR Food\u003c/a> (11/21/13)\u003c/p>\n\u003cp>Many organic farmers are hopping mad at the U.S. Food and Drug Administration, and their reason involves perhaps the most underappreciated part of agriculture: plant food, aka fertilizer. Specifically, the FDA, as part of its \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/04/168607713/fda-to-release-rules-to-strengthen-safety-of-food-supply\">overhaul\u003c/a> of food safety regulations, wants to limit the use of animal manure.\u003c/p>\n\u003cp>\"We think of it as the best thing in the world,\" says organic farmer Jim Crawford, \"and they think of it as toxic and nasty and disgusting.\"\u003c/p>\n\u003cp>Every highly productive farmer depends on fertilizer. But organic farmers are practically obsessive about it, because they've renounced industrial sources of nutrients.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So on this crisp fall morning, Crawford is rhapsodic as he watches his field manager, Pearl Wetherall, spread manure across a field where cabbage grew last summer.\u003c/p>\n\u003cp>\"All that green material — that cover crop and the cabbage — all mixed up with that nice black manure that's just rich and full of good microorganisms, and we're going to get a wonderful fertility situation for next spring here,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_74245\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-81_slide-19d42b74a360099c56828befbab34fc2e365b473.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-81_slide-19d42b74a360099c56828befbab34fc2e365b473.jpg\" alt=\"Crawford has been farming organically in south-central Pennsylvania for 40 years. Photo: Dan Charles/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-74245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crawford has been farming organically in south-central Pennsylvania for 40 years. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Crawford, founder of \u003ca href=\"http://www.newmorningfarm.net/\">New Morning Farm\u003c/a> in south-central Pennsylvania, buys hundreds of tons of manure every year from a big turkey farm a few miles away. \"It's really at the heart of our operation for having good, rich soil, and good fertility, so that we have the highest-quality crops.\"\u003c/p>\n\u003cp>It's also part of a natural cycle, and the basis of organic farming. Most crops strip vital nutrients from the soil. But the nutrients don't disappear; if you feed those crops to cattle or turkeys, the nutrients mostly end up in manure. For the turkey farmer, the manure is waste. For Crawford, it's precious. \"Cycling nutrients. That's what it's all about. Cycling organic nutrients.\"\u003c/p>\n\u003cp>This is a typical practice among organic farmers, especially the smaller ones. But they may now have to change.\u003c/p>\n\u003cp>The Food and Drug Administration considers manure a food safety risk. Disease-causing microbes, such as salmonella or toxic forms of\u003cem> E. coli\u003c/em>, are commonly found in animal waste.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=3880\">Patricia Millner\u003c/a>, a microbiologist with the U.S. Department of Agriculture's research center in Beltsville, Md., says scientists are now trying to figure out exactly how long such bacteria survive in the soil. \"In some cases, salmonella will survive for a few weeks; in other cases, it'll be reported that it survives for 300-plus days,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_74247\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-56_slide-ad5d547209f28712729db6d30ab69f846aafa5b4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-56_slide-ad5d547209f28712729db6d30ab69f846aafa5b4-290x193.jpg\" alt=\"Pearl Wetherall, field manager at New Morning Farm, spreads manure. Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-74247\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pearl Wetherall, field manager at New Morning Farm, spreads manure. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>When they survive, microbes do get on food. Carrots or radishes, of course, grow right in the soil. But bacteria also end up on salad greens. Raindrops, for instance, splash soil and microbes onto the plants.\u003c/p>\n\u003cp>There's a lot of uncertainty about exactly how big of a risk this is. But the FDA is saying better safe than sorry.\u003c/p>\n\u003cp>The agency is proposing new national \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm334114.htm\">food safety rules\u003c/a>. If those rules are enacted, when farmers spread raw manure on a field, they won't be allowed to harvest any crops from that field for the next nine months. (This applies only to crops that people eat raw, such as carrots or lettuce.)\u003c/p>\n\u003cp>The rules don't cover the smallest farms. They apply to farms with more than half a million dollars in annual sales, or which supply food to supermarkets.\u003c/p>\n\u003cp>But that includes Crawford's farm.\u003c/p>\n\u003cp>He already follows the organic rules; he doesn't harvest crops within four months of spreading manure. But having to wait nine months — longer than a growing season — would completely disrupt his operations. \"We wouldn't even be able to function,\" he says.\u003c/p>\n\u003cp>There is an alternative: composted manure. The heat from composting kills disease-causing microbes. But Crawford says compost would cost him anywhere from three to six times more than manure. And he just doesn't see why he should have to switch, because he doesn't believe that what he does now is at all risky.\u003c/p>\n\u003cfigure id=\"attachment_74248\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-25_slide-6bb23c7e2dacd5a0f4144e0309da0164006e8324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-25_slide-6bb23c7e2dacd5a0f4144e0309da0164006e8324-290x193.jpg\" alt=\"Feeding the chickens at New Morning Farm. Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-74248\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feeding the chickens at New Morning Farm. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"No one's ever been sickened by anything we've grown, in probably millions of transactions between us and our customers over 40 years,\" he says. Crawford sells most of his food at farmers markets in Washington, D.C.\u003c/p>\n\u003cp>Yet organic farmers are not united in their opposition to the FDA regulations. There's a divide between large and small producers.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ebfarm.com/\">Earthbound Farm\u003c/a>, in California, is among the biggest organic producers of salad greens. Will Daniel, the company's chief food integrity officer, says, \"History is not always your greatest ally, unfortunately. We never thought that we would see spinach or other produce involved in outbreaks.\" But in 2006, his company's spinach was \u003ca href=\"http://www.dhs.ca.gov/\">linked\u003c/a> to an outbreak of \u003cem>E. coli\u003c/em> poisoning; 200 people got sick. Three died.\u003c/p>\n\u003cp>Raw manure was not the source of that outbreak. (There's evidence the \u003cem>E. coli\u003c/em> could have come from wild pigs that got into the fields.) But Daniel says using manure does involve risks that his company won't take.\u003c/p>\n\u003cp>Instead, Earthbound Farm uses mostly \"a pelletized, processed chicken manure product\" that's been treated with heat and pressure to kill all microbes.\u003c/p>\n\u003cp>\"We've gone in that direction because we feel that it's very important to assure that we are not spreading these pathogens in our fields, that could lead to contaminated product,\" he says.\u003c/p>\n\u003cp>Daniel supports the FDA's proposed rules on manure. Many smaller organic farmers, meanwhile, are sending the FDA a blizzard of comments, arguing that the environmental benefits of using manure far outweigh the risks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">The comment period ends on Nov. 22\u003c/a>. \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",
"disqusIdentifier": "74243 http://blogs.kqed.org/bayareabites/?p=74243",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/22/organic-farmers-bash-fda-restrictions-on-manure-use/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1010,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1385165504,
"excerpt": "Many organic farmers are hopping mad at the U.S. Food and Drug Administration. Their reason? Fertilizer. The FDA, as part of its overhaul of food safety regulations, wants to limit the use of animal manure, which organic farmers call a precious resource and a basis of their farming practices.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Many organic farmers are hopping mad at the U.S. Food and Drug Administration. Their reason? Fertilizer. The FDA, as part of its overhaul of food safety regulations, wants to limit the use of animal manure, which organic farmers call a precious resource and a basis of their farming practices.",
"title": "Organic Farmers Bash FDA Restrictions On Manure Use | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Organic Farmers Bash FDA Restrictions On Manure Use",
"datePublished": "2013-11-22T16:11:44-08:00",
"dateModified": "2013-11-22T16:11:44-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "organic-farmers-bash-fda-restrictions-on-manure-use",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=246386290&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Thu, 21 Nov 2013 04:00:00 -0500",
"nprLastModifiedDate": "Fri, 22 Nov 2013 15:01:53 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use?ft=3&f=246386290",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131121_me_05.mp3?orgId=1&topicId=1053&ft=3&f=246386290",
"nprAudioM3u": "http://api.npr.org/m3u/1246492043-35fb02.m3u?orgId=1&topicId=1053&ft=3&f=246386290",
"nprStoryId": "246386290",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 22 Nov 2013 15:01:00 -0500",
"path": "/bayareabites/74243/organic-farmers-bash-fda-restrictions-on-manure-use",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131121_me_05.mp3?orgId=1&topicId=1053&ft=3&f=246386290",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74246\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-129_wide-fd2eb5017878ef33b81f5379aa808c60f69fa16b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-129_wide-fd2eb5017878ef33b81f5379aa808c60f69fa16b.jpg\" alt=\"Jim Crawford hauls his vegetables to farmers markets in Washington, D.C. Photo: Dan Charles/NPR\" width=\"1674\" height=\"940\" class=\"size-full wp-image-74246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jim Crawford hauls his vegetables to farmers markets in Washington, D.C. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/11/20131121_me_05.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"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/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">The Salt at NPR Food\u003c/a> (11/21/13)\u003c/p>\n\u003cp>Many organic farmers are hopping mad at the U.S. Food and Drug Administration, and their reason involves perhaps the most underappreciated part of agriculture: plant food, aka fertilizer. Specifically, the FDA, as part of its \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/04/168607713/fda-to-release-rules-to-strengthen-safety-of-food-supply\">overhaul\u003c/a> of food safety regulations, wants to limit the use of animal manure.\u003c/p>\n\u003cp>\"We think of it as the best thing in the world,\" says organic farmer Jim Crawford, \"and they think of it as toxic and nasty and disgusting.\"\u003c/p>\n\u003cp>Every highly productive farmer depends on fertilizer. But organic farmers are practically obsessive about it, because they've renounced industrial sources of nutrients.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So on this crisp fall morning, Crawford is rhapsodic as he watches his field manager, Pearl Wetherall, spread manure across a field where cabbage grew last summer.\u003c/p>\n\u003cp>\"All that green material — that cover crop and the cabbage — all mixed up with that nice black manure that's just rich and full of good microorganisms, and we're going to get a wonderful fertility situation for next spring here,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_74245\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-81_slide-19d42b74a360099c56828befbab34fc2e365b473.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-81_slide-19d42b74a360099c56828befbab34fc2e365b473.jpg\" alt=\"Crawford has been farming organically in south-central Pennsylvania for 40 years. Photo: Dan Charles/NPR\" width=\"1536\" height=\"1023\" class=\"size-full wp-image-74245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crawford has been farming organically in south-central Pennsylvania for 40 years. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Crawford, founder of \u003ca href=\"http://www.newmorningfarm.net/\">New Morning Farm\u003c/a> in south-central Pennsylvania, buys hundreds of tons of manure every year from a big turkey farm a few miles away. \"It's really at the heart of our operation for having good, rich soil, and good fertility, so that we have the highest-quality crops.\"\u003c/p>\n\u003cp>It's also part of a natural cycle, and the basis of organic farming. Most crops strip vital nutrients from the soil. But the nutrients don't disappear; if you feed those crops to cattle or turkeys, the nutrients mostly end up in manure. For the turkey farmer, the manure is waste. For Crawford, it's precious. \"Cycling nutrients. That's what it's all about. Cycling organic nutrients.\"\u003c/p>\n\u003cp>This is a typical practice among organic farmers, especially the smaller ones. But they may now have to change.\u003c/p>\n\u003cp>The Food and Drug Administration considers manure a food safety risk. Disease-causing microbes, such as salmonella or toxic forms of\u003cem> E. coli\u003c/em>, are commonly found in animal waste.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=3880\">Patricia Millner\u003c/a>, a microbiologist with the U.S. Department of Agriculture's research center in Beltsville, Md., says scientists are now trying to figure out exactly how long such bacteria survive in the soil. \"In some cases, salmonella will survive for a few weeks; in other cases, it'll be reported that it survives for 300-plus days,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_74247\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-56_slide-ad5d547209f28712729db6d30ab69f846aafa5b4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-56_slide-ad5d547209f28712729db6d30ab69f846aafa5b4-290x193.jpg\" alt=\"Pearl Wetherall, field manager at New Morning Farm, spreads manure. Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-74247\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pearl Wetherall, field manager at New Morning Farm, spreads manure. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>When they survive, microbes do get on food. Carrots or radishes, of course, grow right in the soil. But bacteria also end up on salad greens. Raindrops, for instance, splash soil and microbes onto the plants.\u003c/p>\n\u003cp>There's a lot of uncertainty about exactly how big of a risk this is. But the FDA is saying better safe than sorry.\u003c/p>\n\u003cp>The agency is proposing new national \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm334114.htm\">food safety rules\u003c/a>. If those rules are enacted, when farmers spread raw manure on a field, they won't be allowed to harvest any crops from that field for the next nine months. (This applies only to crops that people eat raw, such as carrots or lettuce.)\u003c/p>\n\u003cp>The rules don't cover the smallest farms. They apply to farms with more than half a million dollars in annual sales, or which supply food to supermarkets.\u003c/p>\n\u003cp>But that includes Crawford's farm.\u003c/p>\n\u003cp>He already follows the organic rules; he doesn't harvest crops within four months of spreading manure. But having to wait nine months — longer than a growing season — would completely disrupt his operations. \"We wouldn't even be able to function,\" he says.\u003c/p>\n\u003cp>There is an alternative: composted manure. The heat from composting kills disease-causing microbes. But Crawford says compost would cost him anywhere from three to six times more than manure. And he just doesn't see why he should have to switch, because he doesn't believe that what he does now is at all risky.\u003c/p>\n\u003cfigure id=\"attachment_74248\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-25_slide-6bb23c7e2dacd5a0f4144e0309da0164006e8324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/1111-danfarm-25_slide-6bb23c7e2dacd5a0f4144e0309da0164006e8324-290x193.jpg\" alt=\"Feeding the chickens at New Morning Farm. Photo: Dan Charles/NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-74248\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Feeding the chickens at New Morning Farm. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"No one's ever been sickened by anything we've grown, in probably millions of transactions between us and our customers over 40 years,\" he says. Crawford sells most of his food at farmers markets in Washington, D.C.\u003c/p>\n\u003cp>Yet organic farmers are not united in their opposition to the FDA regulations. There's a divide between large and small producers.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ebfarm.com/\">Earthbound Farm\u003c/a>, in California, is among the biggest organic producers of salad greens. Will Daniel, the company's chief food integrity officer, says, \"History is not always your greatest ally, unfortunately. We never thought that we would see spinach or other produce involved in outbreaks.\" But in 2006, his company's spinach was \u003ca href=\"http://www.dhs.ca.gov/\">linked\u003c/a> to an outbreak of \u003cem>E. coli\u003c/em> poisoning; 200 people got sick. Three died.\u003c/p>\n\u003cp>Raw manure was not the source of that outbreak. (There's evidence the \u003cem>E. coli\u003c/em> could have come from wild pigs that got into the fields.) But Daniel says using manure does involve risks that his company won't take.\u003c/p>\n\u003cp>Instead, Earthbound Farm uses mostly \"a pelletized, processed chicken manure product\" that's been treated with heat and pressure to kill all microbes.\u003c/p>\n\u003cp>\"We've gone in that direction because we feel that it's very important to assure that we are not spreading these pathogens in our fields, that could lead to contaminated product,\" he says.\u003c/p>\n\u003cp>Daniel supports the FDA's proposed rules on manure. Many smaller organic farmers, meanwhile, are sending the FDA a blizzard of comments, arguing that the environmental benefits of using manure far outweigh the risks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/21/246386290/organic-farmers-bash-fda-restrictions-on-manure-use\">The comment period ends on Nov. 22\u003c/a>. \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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74243/organic-farmers-bash-fda-restrictions-on-manure-use",
"authors": [
"byline_bayareabites_74243"
],
"categories": [
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_11270",
"bayareabites_12723",
"bayareabites_2608",
"bayareabites_12722",
"bayareabites_65",
"bayareabites_10921"
],
"featImg": "bayareabites_74258",
"label": "bayareabites"
},
"bayareabites_74077": {
"type": "posts",
"id": "bayareabites_74077",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "74077",
"score": null,
"sort": [
1384936368000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1384936368,
"format": "aside",
"disqusTitle": "What's Trending In Food Magazines? Thanksgiving Classics",
"title": "What's Trending In Food Magazines? Thanksgiving Classics",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74078\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\" alt=\"Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\" width=\"650\" height=\"365\" class=\"size-full wp-image-74078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131119_atc_19.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">The Salt at NPR Food\u003c/a> (11/19/13)\u003c/p>\n\u003cp>For many of us, Thanksgiving is just not the same without turkey, mashed potatoes, cranberry sauce and pumpkin pie. In other words, tradition tends to trump trendy.\u003c/p>\n\u003cp>Yet food magazines always encourage going beyond the usual suspects. And who among us has time to try them out in advance of Thanksgiving?\u003c/p>\n\u003cp>Zach Patton and Clay Dunn, that's who. They're the married couple behind the food blog \u003ca href=\"http://www.thebittenword.com/\">The Bitten Word\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The two surveyed 11 food magazines and came up with \u003ca href=\"http://www.thebittenword.com/thebittenword/2013/10/thanksgiving-trends-2013.html\">word clouds\u003c/a> to show what's trending in Thanksgiving fare. Overall, they found some creative new recipes that shine on the plate, but overall, classic dishes are holding steady.\u003c/p>\n\u003cp>Among their findings: Mashed potatoes are making something of a comeback. \"The last couple years,\" Dunn tells\u003cem> All Things Considered\u003c/em>'s Melissa Block, \"sweet potatoes have been far outnumbering the number of regular white potato, mashed potato dishes.\"\u003c/p>\n\u003cp>Kale and cauliflower, Dunn says, which in recent years had earned a spot on Thanksgiving tables (at least according to food magazines), also fell off the list this year.\u003c/p>\n\u003cp>But the sides weren't the only things going back to basics, Dunn says.\u003c/p>\n\u003cfigure id=\"attachment_74079\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\" alt=\"The Bitten Word food blog created a word cloud to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\" width=\"650\" height=\"349\" class=\"size-full wp-image-74079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bitten Word food blog created a \u003ca href=\"http://www.wordle.net/\">word cloud\u003c/a> to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\"This year we're back to more tried-and-true roast turkeys,\" says Dunn. The crazier takes on turkey from years past, like \u003ca href=\"http://www.bonappetit.com/recipe/tandoori-turkey\">tandoori turkey\u003c/a> or turkeys prepared on the grill, got less attention.\u003c/p>\n\u003cp>\"The flip side to that is things like Cornish game hens, duck, ham or even barbecue ribs,\" which appeared as turkey alternatives, says Patton. \u003cem>Food & Wine\u003c/em>, he says, even has a \u003ca href=\"http://www.foodandwine.com/articles/sang-yoons-non-traditional-thanksgiving\">Thanksgiving menu\u003c/a> featuring sushi.\u003c/p>\n\u003cp>To figure this all out — and test what's yummy — the two concocted \"Fakesgiving.\" It's a full day of cooking as many dishes as possible. Friends are invited over to help judge.\u003c/p>\n\u003cp>One of those Fakesgiving dishes tested was \u003ca href=\"http://www.marthastewart.com/1040386/sausage-pear-stuffing\">sausage pear stuffing\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. The two described it on their blog as \"boarding the train to blandville.\" They admit that might've been a bit harsh.\u003c/p>\n\u003cp>But by far, says Patton, \"the runaway hit\" of Fakesgiving was a \u003ca href=\"http://www.finecooking.com/recipes/carrot-mash-orange-mint.aspx\">carrot mash with orange and mint \u003c/a>from \u003cem>Fine Cooking\u003c/em>. \"We didn't expect too much out of it. But everyone loved it.\"\u003c/p>\n\u003cp>And the king of dessert this year? Patton says the \u003ca href=\"http://www.marthastewart.com/1038827/bruleed-pumpkin-pie?search_key=Bruleed%20Pumpkin%20Pie\">brûléed pumpkin pie\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. \"It's a pumpkin seed crust, so it's kind of a few of the trends coming together.\"\u003c/p>\n\u003cp>So would any of these make it on their Thanksgiving table? Patton says he'd \"love an excuse\" to make the carrot mash again and certainly the brûléed pumpkin pie, because, he says, \"there's never enough.\" \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",
"disqusIdentifier": "74077 http://blogs.kqed.org/bayareabites/?p=74077",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/20/whats-trending-in-food-magazines-thanksgiving-classics/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 542,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1384936368,
"excerpt": "Trendy turkey recipes from years past included tandoori turkey and grilled turkey. This year, tried-and-true roast turkeys are back, according to two food bloggers who combed 11 food magazines in search of top Thanksgiving recipes.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Trendy turkey recipes from years past included tandoori turkey and grilled turkey. This year, tried-and-true roast turkeys are back, according to two food bloggers who combed 11 food magazines in search of top Thanksgiving recipes.",
"title": "What's Trending In Food Magazines? Thanksgiving Classics | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "What's Trending In Food Magazines? Thanksgiving Classics",
"datePublished": "2013-11-20T00:32:48-08:00",
"dateModified": "2013-11-20T00:32:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "whats-trending-in-food-magazines-thanksgiving-classics",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=246169633&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "NPR Staff",
"nprStoryDate": "Tue, 19 Nov 2013 15:00:00 -0500",
"nprLastModifiedDate": "Tue, 19 Nov 2013 18:53:18 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics?ft=3&f=246169633",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131119_atc_19.mp3?orgId=1&topicId=1053&ft=3&f=246169633",
"nprAudioM3u": "http://api.npr.org/m3u/1246215156-8054ef.m3u?orgId=1&topicId=1053&ft=3&f=246169633",
"nprStoryId": "246169633",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 19 Nov 2013 18:53:00 -0500",
"path": "/bayareabites/74077/whats-trending-in-food-magazines-thanksgiving-classics",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131119_atc_19.mp3?orgId=1&topicId=1053&ft=3&f=246169633",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74078\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin-pie_wide-e263b775d08f6fce21248c2c4ea1b1cfcf6d8b66.jpg\" alt=\"Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\" width=\"650\" height=\"365\" class=\"size-full wp-image-74078\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three food magazines featured a pumpkin pie finished with a bruleed top for Thanksgiving this year, according to The Bitten Word. Photo: Courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131119_atc_19.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/19/246169633/whats-trending-in-food-magazines-thanksgiving-classics\">The Salt at NPR Food\u003c/a> (11/19/13)\u003c/p>\n\u003cp>For many of us, Thanksgiving is just not the same without turkey, mashed potatoes, cranberry sauce and pumpkin pie. In other words, tradition tends to trump trendy.\u003c/p>\n\u003cp>Yet food magazines always encourage going beyond the usual suspects. And who among us has time to try them out in advance of Thanksgiving?\u003c/p>\n\u003cp>Zach Patton and Clay Dunn, that's who. They're the married couple behind the food blog \u003ca href=\"http://www.thebittenword.com/\">The Bitten Word\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The two surveyed 11 food magazines and came up with \u003ca href=\"http://www.thebittenword.com/thebittenword/2013/10/thanksgiving-trends-2013.html\">word clouds\u003c/a> to show what's trending in Thanksgiving fare. Overall, they found some creative new recipes that shine on the plate, but overall, classic dishes are holding steady.\u003c/p>\n\u003cp>Among their findings: Mashed potatoes are making something of a comeback. \"The last couple years,\" Dunn tells\u003cem> All Things Considered\u003c/em>'s Melissa Block, \"sweet potatoes have been far outnumbering the number of regular white potato, mashed potato dishes.\"\u003c/p>\n\u003cp>Kale and cauliflower, Dunn says, which in recent years had earned a spot on Thanksgiving tables (at least according to food magazines), also fell off the list this year.\u003c/p>\n\u003cp>But the sides weren't the only things going back to basics, Dunn says.\u003c/p>\n\u003cfigure id=\"attachment_74079\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/wordcloud_custom-f861a7068b5720c1f2e942fe26bfc4fe7373c1b8.jpg\" alt=\"The Bitten Word food blog created a word cloud to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\" width=\"650\" height=\"349\" class=\"size-full wp-image-74079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Bitten Word food blog created a \u003ca href=\"http://www.wordle.net/\">word cloud\u003c/a> to illustrate the frequency of certain words being used in 2013 food magazine Thanksgiving recipe titles. Image courtesy of TheBittenWord.com\u003c/figcaption>\u003c/figure>\n\u003cp>\"This year we're back to more tried-and-true roast turkeys,\" says Dunn. The crazier takes on turkey from years past, like \u003ca href=\"http://www.bonappetit.com/recipe/tandoori-turkey\">tandoori turkey\u003c/a> or turkeys prepared on the grill, got less attention.\u003c/p>\n\u003cp>\"The flip side to that is things like Cornish game hens, duck, ham or even barbecue ribs,\" which appeared as turkey alternatives, says Patton. \u003cem>Food & Wine\u003c/em>, he says, even has a \u003ca href=\"http://www.foodandwine.com/articles/sang-yoons-non-traditional-thanksgiving\">Thanksgiving menu\u003c/a> featuring sushi.\u003c/p>\n\u003cp>To figure this all out — and test what's yummy — the two concocted \"Fakesgiving.\" It's a full day of cooking as many dishes as possible. Friends are invited over to help judge.\u003c/p>\n\u003cp>One of those Fakesgiving dishes tested was \u003ca href=\"http://www.marthastewart.com/1040386/sausage-pear-stuffing\">sausage pear stuffing\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. The two described it on their blog as \"boarding the train to blandville.\" They admit that might've been a bit harsh.\u003c/p>\n\u003cp>But by far, says Patton, \"the runaway hit\" of Fakesgiving was a \u003ca href=\"http://www.finecooking.com/recipes/carrot-mash-orange-mint.aspx\">carrot mash with orange and mint \u003c/a>from \u003cem>Fine Cooking\u003c/em>. \"We didn't expect too much out of it. But everyone loved it.\"\u003c/p>\n\u003cp>And the king of dessert this year? Patton says the \u003ca href=\"http://www.marthastewart.com/1038827/bruleed-pumpkin-pie?search_key=Bruleed%20Pumpkin%20Pie\">brûléed pumpkin pie\u003c/a> from \u003cem>Martha Stewart Living\u003c/em>. \"It's a pumpkin seed crust, so it's kind of a few of the trends coming together.\"\u003c/p>\n\u003cp>So would any of these make it on their Thanksgiving table? Patton says he'd \"love an excuse\" to make the carrot mash again and certainly the brûléed pumpkin pie, because, he says, \"there's never enough.\" \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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/74077/whats-trending-in-food-magazines-thanksgiving-classics",
"authors": [
"byline_bayareabites_74077"
],
"categories": [
"bayareabites_2254",
"bayareabites_1865",
"bayareabites_4084",
"bayareabites_1763",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_12715",
"bayareabites_12712",
"bayareabites_12711",
"bayareabites_228",
"bayareabites_530",
"bayareabites_12714",
"bayareabites_10921",
"bayareabites_631",
"bayareabites_543",
"bayareabites_12713"
],
"featImg": "bayareabites_74079",
"label": "bayareabites"
},
"bayareabites_73560": {
"type": "posts",
"id": "bayareabites_73560",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "73560",
"score": null,
"sort": [
1384792426000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1384792426,
"format": "aside",
"disqusTitle": "Smells Like Science? The Rise of Scent Technologies",
"title": "Smells Like Science? The Rise of Scent Technologies",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73654\" class=\"wp-caption alignleft\" style=\"max-width: 620px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Google-Nose.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Google-Nose.jpg\" alt=\"Google Nose turned out to be a joke, but the technology isn't. Photo: Google Nose\" width=\"620\" height=\"389\" class=\"size-full wp-image-73654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Google Nose turned out to be a joke, but the technology isn't. Photo: Google Nose\u003c/figcaption>\u003c/figure>\n\u003cp>The adage goes that much of what we consider the taste of our food actually comes from its smells. \u003ca href=\"http://www.mayoclinic.com/health/loss-of-smell/MY00408\" target=\"_blank\">Many people who are deprived of their sense of smell often experience a corresponding loss in taste\u003c/a>. \u003c/p>\n\u003cp>A growing avenue of research is attempting to capitalize on this link to stimulate our noses and, in turn, our tastebuds, with scratch n' sniff books -- for adults, not kids -- and mobile apps that share scents.\u003c/p>\n\u003cp>On April 1, Google even premiered a new product: \u003ca href=\"http://www.google.com/landing/nose/\" target=\"_blank\">The Google Nose\u003c/a>. Google Nose turned out to be an April Fool's joke. (Maybe the \"scentsation\" advertising wet dog smell as \"foxy with notes of musk\" should have been a giveaway.) \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=9-P6jEMtixY]\u003c/p>\n\u003cp>But, it's no joke for a growing industry of very real smell technologies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The revent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/18/scratch-n-sniff-your-way-to-wine-expertise-or-at-least-more-fun/\" target=\"_blank\">\u003cem>Essential Scratch and Sniff Guide to Becoming a Wine Expert\u003c/em>\u003c/a> has become a hot book among wine lovers and future wine lovers using an old technology -- scratch 'n sniff -- to reach a new audience: drinking adults.\u003c/p>\n\u003cp>While \u003ca href=\"http://www.madehow.com/Volume-3/Scratch-and-Sniff.html\">scratch 'n sniff\u003c/a> has been around for years, it has never made its way into the adult arena before. The basics of many smell technologies have actually existed for decades (remember \u003ca href=\"http://en.wikipedia.org/wiki/Smell-O-Vision\">Smell-O-Vision\u003c/a>?), but they have traditionally been seen as jokes or \u003ca href=\"http://cdn.theatlantic.com/static/mt/assets/science/Polyester%20Odorama.jpg\">oddities\u003c/a>. They also generally were plagued with problems. Replicating the exact smell of something can be surprisingly challenging and getting it into a product that truly appeals to people can be even more difficult.\u003c/p>\n\u003cp>It's only been in recent years, as digital technology has become easier to use and more advanced, that smell tech has really begun to go mainstream. This April, the \u003ca href=\"http://www.digital-olfaction.com/\" target=\"_blank\">Digital Olfaction Society\u003c/a> held its first-ever world congress, \u003ca href=\"http://gigaom.com/2013/04/13/how-technology-is-slowly-developing-its-sense-of-smell\" target=\"_blank\">according to GigaOM\u003c/a>, to discuss and share ideas about digital smells.\u003c/p>\n\u003cp>At the congress, groups showed off things like \u003ca href=\"http://hypeanidea.com/virtual-ice-cream-shop/\" target=\"_blank\">the Virtual Ice Cream Shop\u003c/a>, where the smells of ice cream mixed with musical notes representing flavors, and \u003ca href=\"http://gizmodo.com/5608457/meta-cookie-uses-virtual-reality-to-make-a-cookie-taste-like-anything-you-want\" target=\"_blank\">the Meta Cookie\u003c/a> from researchers at the University of Tokyo, which uses smells and a visor to trick your brain into thinking the cookie you're eating is something else entirely. \u003c/p>\n\u003cp>At least two companies, both from Japan, are looking to go a step further. \u003ca href=\"http://www.scentee.com/\" target=\"_blank\">Scentee\u003c/a> and \u003ca href=\"http://chatperf.com/\" target=\"_blank\">ChatPerf\u003c/a> have invented attachments for your phone that emit scents.\u003c/p>\n\u003cp>You can replace the cartridges in the attachment to change the smells. Scentee also has an app programmed with three smells: short ribs, grilled beef and buttered potatoes. They seem to suggest the smell can be a substitute if you can't buy food. Of course, you could probably buy food if you stopped buying iPhones.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=oDQpF3NWoJQ]\u003c/p>\n\u003cp>According to NPR, we'll be \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/29/a-japanese-iphone-gadget-teases-the-tummy-with-food-smells/\" target=\"_blank\">able to buy Scentee by the end of the month\u003c/a> for $35 for the attachment. ChatPerf was supposed to be commercially available this summer, but is still in pre-order stages. Scentee is reportedly also in talks to create scented ads for advertisers and will be releasing a series of apps linking different smells to your alarm clock, social networks and text messages. Why wake up to fresh bacon, when you could just wake up to the smell of fresh bacon?\u003c/p>\n\u003cp>Advertisers have actually been trying to figure out how to capitalize on smell technologies for years. Mars has tried to spread the smell of chocolate around its M&M retail stores and Verizon has had units wafting chocolate scent for LG Chocolate phones. The question for them has always been how to make the smell effective and cost-effective.\u003c/p>\n\u003cp>Wafting scents through the air to convince you subconsciously to buy something is \u003ca href=\"http://www.lasvegassun.com/news/2010/jan/11/hes-behind-casinos-scent-science/\" target=\"_blank\">a trick hotels and casinos long ago perfected\u003c/a>. Now, everyone else is starting to get on board.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If they can make it effective and cost-effective, Smell-O-Vision might even be coming back. \u003ca href=\"http://news.cnet.com/8301-17938_105-57577555-1/japanese-scientists-create-smell-o-vision-screen/\" target=\"_blank\">According to CNET\u003c/a>, Japanese researchers have also developed a screen that emits smells corresponding with what's on the screen. That could be really appealing -- watching a scene from \u003ca href=\"http://www.sonypictures.com/movies/juliejulia/\">\u003cem>Julie & Julia\u003c/em>\u003c/a> would take on a whole new level of tastiness -- or it could be really unappealing. I don't know that I need the smells that might come with \u003ca href=\"http://www.cbs.com/shows/csi/\">\u003cem>CSI\u003c/em>\u003c/a>.\u003c/p>\n\n",
"disqusIdentifier": "73560 http://blogs.kqed.org/bayareabites/?p=73560",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/18/smell-technologies/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 720,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1385648241,
"excerpt": "Smell technologies have been around for decades, but they're finally getting a digital boost into the mainstream.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Smell technologies have been around for decades, but they're finally getting a digital boost into the mainstream.",
"title": "Smells Like Science? The Rise of Scent Technologies | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Smells Like Science? The Rise of Scent Technologies",
"datePublished": "2013-11-18T08:33:46-08:00",
"dateModified": "2013-11-28T06:17:21-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "smell-technologies",
"status": "publish",
"path": "/bayareabites/73560/smell-technologies",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73654\" class=\"wp-caption alignleft\" style=\"max-width: 620px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Google-Nose.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Google-Nose.jpg\" alt=\"Google Nose turned out to be a joke, but the technology isn't. Photo: Google Nose\" width=\"620\" height=\"389\" class=\"size-full wp-image-73654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Google Nose turned out to be a joke, but the technology isn't. Photo: Google Nose\u003c/figcaption>\u003c/figure>\n\u003cp>The adage goes that much of what we consider the taste of our food actually comes from its smells. \u003ca href=\"http://www.mayoclinic.com/health/loss-of-smell/MY00408\" target=\"_blank\">Many people who are deprived of their sense of smell often experience a corresponding loss in taste\u003c/a>. \u003c/p>\n\u003cp>A growing avenue of research is attempting to capitalize on this link to stimulate our noses and, in turn, our tastebuds, with scratch n' sniff books -- for adults, not kids -- and mobile apps that share scents.\u003c/p>\n\u003cp>On April 1, Google even premiered a new product: \u003ca href=\"http://www.google.com/landing/nose/\" target=\"_blank\">The Google Nose\u003c/a>. Google Nose turned out to be an April Fool's joke. (Maybe the \"scentsation\" advertising wet dog smell as \"foxy with notes of musk\" should have been a giveaway.) \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/9-P6jEMtixY'\n title='//www.youtube.com/embed/9-P6jEMtixY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But, it's no joke for a growing industry of very real smell technologies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The revent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/18/scratch-n-sniff-your-way-to-wine-expertise-or-at-least-more-fun/\" target=\"_blank\">\u003cem>Essential Scratch and Sniff Guide to Becoming a Wine Expert\u003c/em>\u003c/a> has become a hot book among wine lovers and future wine lovers using an old technology -- scratch 'n sniff -- to reach a new audience: drinking adults.\u003c/p>\n\u003cp>While \u003ca href=\"http://www.madehow.com/Volume-3/Scratch-and-Sniff.html\">scratch 'n sniff\u003c/a> has been around for years, it has never made its way into the adult arena before. The basics of many smell technologies have actually existed for decades (remember \u003ca href=\"http://en.wikipedia.org/wiki/Smell-O-Vision\">Smell-O-Vision\u003c/a>?), but they have traditionally been seen as jokes or \u003ca href=\"http://cdn.theatlantic.com/static/mt/assets/science/Polyester%20Odorama.jpg\">oddities\u003c/a>. They also generally were plagued with problems. Replicating the exact smell of something can be surprisingly challenging and getting it into a product that truly appeals to people can be even more difficult.\u003c/p>\n\u003cp>It's only been in recent years, as digital technology has become easier to use and more advanced, that smell tech has really begun to go mainstream. This April, the \u003ca href=\"http://www.digital-olfaction.com/\" target=\"_blank\">Digital Olfaction Society\u003c/a> held its first-ever world congress, \u003ca href=\"http://gigaom.com/2013/04/13/how-technology-is-slowly-developing-its-sense-of-smell\" target=\"_blank\">according to GigaOM\u003c/a>, to discuss and share ideas about digital smells.\u003c/p>\n\u003cp>At the congress, groups showed off things like \u003ca href=\"http://hypeanidea.com/virtual-ice-cream-shop/\" target=\"_blank\">the Virtual Ice Cream Shop\u003c/a>, where the smells of ice cream mixed with musical notes representing flavors, and \u003ca href=\"http://gizmodo.com/5608457/meta-cookie-uses-virtual-reality-to-make-a-cookie-taste-like-anything-you-want\" target=\"_blank\">the Meta Cookie\u003c/a> from researchers at the University of Tokyo, which uses smells and a visor to trick your brain into thinking the cookie you're eating is something else entirely. \u003c/p>\n\u003cp>At least two companies, both from Japan, are looking to go a step further. \u003ca href=\"http://www.scentee.com/\" target=\"_blank\">Scentee\u003c/a> and \u003ca href=\"http://chatperf.com/\" target=\"_blank\">ChatPerf\u003c/a> have invented attachments for your phone that emit scents.\u003c/p>\n\u003cp>You can replace the cartridges in the attachment to change the smells. Scentee also has an app programmed with three smells: short ribs, grilled beef and buttered potatoes. They seem to suggest the smell can be a substitute if you can't buy food. Of course, you could probably buy food if you stopped buying iPhones.\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/oDQpF3NWoJQ'\n title='//www.youtube.com/embed/oDQpF3NWoJQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>According to NPR, we'll be \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/29/a-japanese-iphone-gadget-teases-the-tummy-with-food-smells/\" target=\"_blank\">able to buy Scentee by the end of the month\u003c/a> for $35 for the attachment. ChatPerf was supposed to be commercially available this summer, but is still in pre-order stages. Scentee is reportedly also in talks to create scented ads for advertisers and will be releasing a series of apps linking different smells to your alarm clock, social networks and text messages. Why wake up to fresh bacon, when you could just wake up to the smell of fresh bacon?\u003c/p>\n\u003cp>Advertisers have actually been trying to figure out how to capitalize on smell technologies for years. Mars has tried to spread the smell of chocolate around its M&M retail stores and Verizon has had units wafting chocolate scent for LG Chocolate phones. The question for them has always been how to make the smell effective and cost-effective.\u003c/p>\n\u003cp>Wafting scents through the air to convince you subconsciously to buy something is \u003ca href=\"http://www.lasvegassun.com/news/2010/jan/11/hes-behind-casinos-scent-science/\" target=\"_blank\">a trick hotels and casinos long ago perfected\u003c/a>. Now, everyone else is starting to get on board.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If they can make it effective and cost-effective, Smell-O-Vision might even be coming back. \u003ca href=\"http://news.cnet.com/8301-17938_105-57577555-1/japanese-scientists-create-smell-o-vision-screen/\" target=\"_blank\">According to CNET\u003c/a>, Japanese researchers have also developed a screen that emits smells corresponding with what's on the screen. That could be really appealing -- watching a scene from \u003ca href=\"http://www.sonypictures.com/movies/juliejulia/\">\u003cem>Julie & Julia\u003c/em>\u003c/a> would take on a whole new level of tastiness -- or it could be really unappealing. I don't know that I need the smells that might come with \u003ca href=\"http://www.cbs.com/shows/csi/\">\u003cem>CSI\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/73560/smell-technologies",
"authors": [
"1459"
],
"categories": [
"bayareabites_752",
"bayareabites_4084",
"bayareabites_12555"
],
"tags": [
"bayareabites_12678",
"bayareabites_12626",
"bayareabites_12628",
"bayareabites_12136",
"bayareabites_12625"
],
"featImg": "bayareabites_73654",
"label": "bayareabites"
},
"bayareabites_73793": {
"type": "posts",
"id": "bayareabites_73793",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "73793",
"score": null,
"sort": [
1384198684000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1384198684,
"format": "aside",
"disqusTitle": "Can We Eat Our Way To A Healthier Microbiome? It's Complicated",
"title": "Can We Eat Our Way To A Healthier Microbiome? It's Complicated",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/08/243929866/can-we-eat-our-way-to-a-healthier-microbiome-its-complicated\">The Salt at NPR Food\u003c/a> (11/8/13)\u003c/p>\n\u003cfigure id=\"attachment_73797\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/microbiomes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/microbiomes.jpg\" alt=\"While no one's sure which foods are good for our microbiomes, eating more veggies can't hurt. Photo: iStockPhoto.com\" width=\"300\" class=\"size-full wp-image-73797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While no one's sure which foods are good for our microbiomes, eating more veggies can't hurt. Photo: iStockPhoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>When our colleague Rob Stein got his \u003ca href=\"http://www.npr.org/blogs/health/2013/11/04/240278593/getting-your-microbes-analyzed-raises-big-privacy-issues\">microbiome analyzed\u003c/a> recently in the name of science journalism, we were totally fascinated.\u003c/p>\n\u003cp>As Stein noted, it may be possible to cultivate a healthier community of bacteria on and inside us by modifying our diets.\u003c/p>\n\u003cp>Stein was advised to eat more garlic and leeks for his. But we wondered: Are there other foods that promote a healthy microbiome in most people?\u003c/p>\n\u003cp>The answer, we found out, is fairly complicated. Microbiome research is still in the very early stages.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We know quite a lot about associations between food and health, we know a bunch of associations between food and microbes, and we know a bunch about associations between microbes and health,\" says microbiome researcher \u003ca href=\"http://chem.colorado.edu/index.php?option=com_content&view=article&id=263:rob-knight&catid=41:faculty&Itemid=93\">Rob Knight\u003c/a>.\u003c/p>\n\u003cp>What researchers don't yet know is how to put the whole picture together.\u003c/p>\n\u003cp>Are certain vegetables good because they have a positive effect on our microbiome? Or do they have a more direct effect on our metabolism? \"That's still very much an emerging area of research,\" Knight tells The Salt.\u003c/p>\n\u003cp>Still, some foods look promising. Dietary fiber serves as food for many of the bacteria that live in our guts, says microbiome researcher Jeff Leach of the \u003ca href=\"http://americangut.org/\">Human Food Project\u003c/a>. \"It doesn't hurt as a general rule to eat more fiber,\" Leach tells The Salt.\u003c/p>\n\u003cp>Too little fiber could starve the bacteria we want around. \"When we starve our bacteria they eat us,\" Leach says. \"They eat the mucus lining – the mucin in our large intestine.\"\u003c/p>\n\u003cp>Knight adds that when we do keep our bacteria well fed, they, in turn, give off nutrients that nourish the cells that line our guts. Fiber, Knight says, \"is thought to be good for your gut health over all.\"\u003c/p>\n\u003cp>There are a lot of different ways to get fiber. Leach recommends getting it from vegetables. Eat a variety of veggies, and eat the whole thing, he recommends. \"If you're going to eat asparagus, eat the whole plant, not just the tips,\" he says.\u003c/p>\n\u003cp>Fiber was also central to Leach's suggestion to Stein to eat more garlic and leek. Those vegetables contain high levels of a type of fiber called inulin, which feeds \u003ca href=\"http://eol.org/pages/7861/overview\">actinobacteria\u003c/a> in our guts. In fact, inulin is considered a \u003ca href=\"http://www.npr.org/blogs/health/2012/10/19/163176098/probiotics-need-to-eat-too\">prebiotic\u003c/a>, since it feeds the good bacteria, or probiotics, that live inside us.\u003c/p>\n\u003cp>Garlic actually has antimicrobial properties, which paradoxically, could also be good thing for our microbiomes. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22480662\">One study\u003c/a> shows that garlic hurts some of the bad bacteria in our guts while leaving the good guys intact.\u003c/p>\n\u003cp>Whole grains are another good source of fiber — but evaluating its benefits is a bit trickier. Whole grain consumption seems to be associated with high levels of a type of bacteria \u003ca href=\"http://eol.org/pages/83440/overview\">prevotella\u003c/a>, Leach says. \"Prevotella has been associated with \u003ca href=\"http://www.genomeweb.com/arrays/study-reveals-nature-gut-microbiome-shifts-during-hiv-progression\">inflammation\u003c/a> in HIV patients [and] it's been associated with \u003ca href=\"http://news.sciencemag.org/biology/2013/11/gut-bacteria-may-cause-rheumatoid-arthritis\">rheumatoid arthritis\u003c/a>.\" We don't know why that is, Leach says. \"So the jury's still out on whole grains.\"\u003c/p>\n\u003cp>Another way to build a better microbiome may be to eat foods that naturally teem with probiotics. Michael Pollan mentions the puported benefits of organic veggies fresh from the soil in \u003ca href=\"http://www.nytimes.com/2013/05/19/magazine/say-hello-to-the-100-trillion-bacteria-that-make-up-your-microbiome.html?pagewanted=1\">his piece\u003c/a> on the microbiome for \u003cem>The New York Times Magazine\u003c/em>.\u003c/p>\n\u003cp>But this can get tricky, Knight says. In the absence of pesticides, a lot of veggies turn on their \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/23/when-edible-plants-turn-their-defenses-on-us/\">natural defenses\u003c/a> in order to fight off insects, and those defenses can be toxic to humans.\u003c/p>\n\u003cp>Fermented foods like kimchi, saurkraut and yogurt might be surer sources of probiotics. Researchers are unclear about whether these have any lasting effect on the composition of our microbiome, but in some cases they do seem to help.\u003c/p>\n\u003cp>\"Epidemiologically there seems to be some evidence that eating fermented food is beneficial rather than harmful,\" Knight says. But researchers are still trying to figure out why.\u003c/p>\n\u003cp>Still, the big question is whether we can actually reshape our microbiomes by changing our diets. \"Short term dietary interventions,\" Leach says, \"don't have a dramatic impact.\" And slightly tweaking your diet probably isn't going to do much either.\u003c/p>\n\u003cp>\"The question is how dramatically are you changing your diet,\" Leach says. \"If you go from eating 10 to 15 grams of fiber a day to eating 40 or 50, you may see some changes.\" \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",
"disqusIdentifier": "73793 http://blogs.kqed.org/bayareabites/?p=73793",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/11/can-we-eat-our-way-to-a-healthier-microbiome-its-complicated/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 750,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1384198684,
"excerpt": "It may be possible to cultivate a healthier community of bacteria on and inside us by modifying our diet. For starters, eating more vegetables probably won't hurt.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "It may be possible to cultivate a healthier community of bacteria on and inside us by modifying our diet. For starters, eating more vegetables probably won't hurt.",
"title": "Can We Eat Our Way To A Healthier Microbiome? It's Complicated | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Can We Eat Our Way To A Healthier Microbiome? It's Complicated",
"datePublished": "2013-11-11T11:38:04-08:00",
"dateModified": "2013-11-11T11:38:04-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "can-we-eat-our-way-to-a-healthier-microbiome-its-complicated",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=243929866&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Maanvi Singh",
"nprStoryDate": "Fri, 08 Nov 2013 16:17:00 -0500",
"nprLastModifiedDate": "Fri, 08 Nov 2013 16:30:12 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/08/243929866/can-we-eat-our-way-to-a-healthier-microbiome-its-complicated?ft=3&f=243929866",
"nprStoryId": "243929866",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 08 Nov 2013 16:32:00 -0500",
"path": "/bayareabites/73793/can-we-eat-our-way-to-a-healthier-microbiome-its-complicated",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/08/243929866/can-we-eat-our-way-to-a-healthier-microbiome-its-complicated\">The Salt at NPR Food\u003c/a> (11/8/13)\u003c/p>\n\u003cfigure id=\"attachment_73797\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/microbiomes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/microbiomes.jpg\" alt=\"While no one's sure which foods are good for our microbiomes, eating more veggies can't hurt. Photo: iStockPhoto.com\" width=\"300\" class=\"size-full wp-image-73797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While no one's sure which foods are good for our microbiomes, eating more veggies can't hurt. Photo: iStockPhoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>When our colleague Rob Stein got his \u003ca href=\"http://www.npr.org/blogs/health/2013/11/04/240278593/getting-your-microbes-analyzed-raises-big-privacy-issues\">microbiome analyzed\u003c/a> recently in the name of science journalism, we were totally fascinated.\u003c/p>\n\u003cp>As Stein noted, it may be possible to cultivate a healthier community of bacteria on and inside us by modifying our diets.\u003c/p>\n\u003cp>Stein was advised to eat more garlic and leeks for his. But we wondered: Are there other foods that promote a healthy microbiome in most people?\u003c/p>\n\u003cp>The answer, we found out, is fairly complicated. Microbiome research is still in the very early stages.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We know quite a lot about associations between food and health, we know a bunch of associations between food and microbes, and we know a bunch about associations between microbes and health,\" says microbiome researcher \u003ca href=\"http://chem.colorado.edu/index.php?option=com_content&view=article&id=263:rob-knight&catid=41:faculty&Itemid=93\">Rob Knight\u003c/a>.\u003c/p>\n\u003cp>What researchers don't yet know is how to put the whole picture together.\u003c/p>\n\u003cp>Are certain vegetables good because they have a positive effect on our microbiome? Or do they have a more direct effect on our metabolism? \"That's still very much an emerging area of research,\" Knight tells The Salt.\u003c/p>\n\u003cp>Still, some foods look promising. Dietary fiber serves as food for many of the bacteria that live in our guts, says microbiome researcher Jeff Leach of the \u003ca href=\"http://americangut.org/\">Human Food Project\u003c/a>. \"It doesn't hurt as a general rule to eat more fiber,\" Leach tells The Salt.\u003c/p>\n\u003cp>Too little fiber could starve the bacteria we want around. \"When we starve our bacteria they eat us,\" Leach says. \"They eat the mucus lining – the mucin in our large intestine.\"\u003c/p>\n\u003cp>Knight adds that when we do keep our bacteria well fed, they, in turn, give off nutrients that nourish the cells that line our guts. Fiber, Knight says, \"is thought to be good for your gut health over all.\"\u003c/p>\n\u003cp>There are a lot of different ways to get fiber. Leach recommends getting it from vegetables. Eat a variety of veggies, and eat the whole thing, he recommends. \"If you're going to eat asparagus, eat the whole plant, not just the tips,\" he says.\u003c/p>\n\u003cp>Fiber was also central to Leach's suggestion to Stein to eat more garlic and leek. Those vegetables contain high levels of a type of fiber called inulin, which feeds \u003ca href=\"http://eol.org/pages/7861/overview\">actinobacteria\u003c/a> in our guts. In fact, inulin is considered a \u003ca href=\"http://www.npr.org/blogs/health/2012/10/19/163176098/probiotics-need-to-eat-too\">prebiotic\u003c/a>, since it feeds the good bacteria, or probiotics, that live inside us.\u003c/p>\n\u003cp>Garlic actually has antimicrobial properties, which paradoxically, could also be good thing for our microbiomes. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22480662\">One study\u003c/a> shows that garlic hurts some of the bad bacteria in our guts while leaving the good guys intact.\u003c/p>\n\u003cp>Whole grains are another good source of fiber — but evaluating its benefits is a bit trickier. Whole grain consumption seems to be associated with high levels of a type of bacteria \u003ca href=\"http://eol.org/pages/83440/overview\">prevotella\u003c/a>, Leach says. \"Prevotella has been associated with \u003ca href=\"http://www.genomeweb.com/arrays/study-reveals-nature-gut-microbiome-shifts-during-hiv-progression\">inflammation\u003c/a> in HIV patients [and] it's been associated with \u003ca href=\"http://news.sciencemag.org/biology/2013/11/gut-bacteria-may-cause-rheumatoid-arthritis\">rheumatoid arthritis\u003c/a>.\" We don't know why that is, Leach says. \"So the jury's still out on whole grains.\"\u003c/p>\n\u003cp>Another way to build a better microbiome may be to eat foods that naturally teem with probiotics. Michael Pollan mentions the puported benefits of organic veggies fresh from the soil in \u003ca href=\"http://www.nytimes.com/2013/05/19/magazine/say-hello-to-the-100-trillion-bacteria-that-make-up-your-microbiome.html?pagewanted=1\">his piece\u003c/a> on the microbiome for \u003cem>The New York Times Magazine\u003c/em>.\u003c/p>\n\u003cp>But this can get tricky, Knight says. In the absence of pesticides, a lot of veggies turn on their \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/23/when-edible-plants-turn-their-defenses-on-us/\">natural defenses\u003c/a> in order to fight off insects, and those defenses can be toxic to humans.\u003c/p>\n\u003cp>Fermented foods like kimchi, saurkraut and yogurt might be surer sources of probiotics. Researchers are unclear about whether these have any lasting effect on the composition of our microbiome, but in some cases they do seem to help.\u003c/p>\n\u003cp>\"Epidemiologically there seems to be some evidence that eating fermented food is beneficial rather than harmful,\" Knight says. But researchers are still trying to figure out why.\u003c/p>\n\u003cp>Still, the big question is whether we can actually reshape our microbiomes by changing our diets. \"Short term dietary interventions,\" Leach says, \"don't have a dramatic impact.\" And slightly tweaking your diet probably isn't going to do much either.\u003c/p>\n\u003cp>\"The question is how dramatically are you changing your diet,\" Leach says. \"If you go from eating 10 to 15 grams of fiber a day to eating 40 or 50, you may see some changes.\" \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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/73793/can-we-eat-our-way-to-a-healthier-microbiome-its-complicated",
"authors": [
"byline_bayareabites_73793"
],
"categories": [
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916"
],
"tags": [
"bayareabites_11456",
"bayareabites_12046",
"bayareabites_12685",
"bayareabites_12684",
"bayareabites_184",
"bayareabites_10921"
],
"featImg": "bayareabites_73797",
"label": "bayareabites"
},
"bayareabites_73644": {
"type": "posts",
"id": "bayareabites_73644",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "73644",
"score": null,
"sort": [
1383931025000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1383931025,
"format": "aside",
"disqusTitle": "Hunger Games: What's Behind Yelp's Fake Reviews?",
"title": "Hunger Games: What's Behind Yelp's Fake Reviews?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73648\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yelpreviews.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yelpreviews.jpg\" alt=\"A new study finds restaurants that face close regional competition are more likely to post fake positive reviews for themselves and negative reviews for competitors. Photo: Jeremy Brooks/Flickr\" width=\"624\" height=\"351\" class=\"size-full wp-image-73648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A new study finds restaurants that face close regional competition are more likely to post fake positive reviews for themselves and negative reviews for competitors. Photo: Jeremy Brooks/\u003ca href=\"http://www.flickr.com/photos/85853333@N00/9295078135/in/photolist-fanGTR-cZq8sE-99NtC3-dd5eFv-aewmgt-aezbg7-aewmec-9tonFT-98KaPR-cBXqxf-7AoN4Q-ax1vSy-7MFizo-9R8xVH\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Serri Graslie, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/06/243527317/hunger-games-whats-behind-yelps-fake-reviews\">The Salt at NPR Food\u003c/a> (11/8/13)\u003c/p>\n\u003cp>When it comes to scouting out a new bakery, pizzeria or noodle shop, there are few review sites that compare to Yelp. In turn, the reviews left on sites like Yelp can have a big effect on many restaurants' bottom lines.\u003c/p>\n\u003cp>That's created a huge incentive for businesses to write \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/09/23/225455596/fake-reviewers-get-zero-stars-from-new-york-attorney-general\">fake positive reviews about themselves\u003c/a>, called \"astroturfing.\" Some fake reviews are written by the businesses, while others are produced in bulk by reputation management companies. Michael Luca of the Harvard Business School and Georgios Zervas of Boston University wanted to figure out the exact conditions under which companies have strongest incentive to leave a fake review.\u003c/p>\n\u003cp>Luca and Zervas analyzed 316,415 reviews for 3,625 Boston-area restaurants written between 2004 through 2012, all of which Yelp had already flagged as potentially fraudulent. These \"filtered\" reviews \u003ca href=\"http://officialblog.yelp.com/2013/09/fake-reviews-on-yelp-dont-worry-weve-got-your-back.html\">make up\u003c/a> about 25 percent of the 42 million total reviews submitted for all businesses. Of the filtered reviews, Luca and Zervas found 16 percent of reviews weren't legitimate.\u003c/p>\n\u003cp>But defining fraudulence is tricky, especially since Luca and Zervas don't know exactly what makes Yelp's private algorithm tick. According to \u003ca href=\"http://ftc.gov/os/2009/10/091005revisedendorsementguides.pdf\">guidelines\u003c/a> from the Federal Trade Commission, a review written by the business owner, family members, competitors or a compensated reviewer would be considered false advertising. But an owner who encourages users to review his restaurant (and provides instructions) falls into a grey area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Luca and Zervas' study, which is currently being reviewed by a journal for publication, draws a few large conclusions about who cheats and why. They found that restaurants that have a \"weak\" reputation (few and/or poor reviews) are more likely to boost their presence with fake positive reviews. Those that faced more regional competition might write positive reviews for themselves and leave negative reviews for competitors. Luca and Zervas also found that chain restaurants, which do not benefit greatly from Yelp, are less likely to commit review fraud.\u003c/p>\n\u003cp>Luca says he was surprised to find that ethics had nothing to do with it.\u003c/p>\n\u003cp>\"This type of decision was influenced by the amount of competition and incentives,\" he says. \"This wasn't just a story of a few rotten apples that were going to leave a bad review no matter what.\"\u003c/p>\n\u003cp>The number of posts Yelp has to filter has increased dramatically in its nine-year existence. Luca says its part of an \"arms race\" between the review sites and scammers.\u003c/p>\n\u003cp>\"People are finding increasing sophisticated ways to get around the algorithms,\" he says. And, as Zervas \u003ca href=\"http://www.bu.edu/today/2013/yelp-reviews-can-you-trust-them/\">told\u003c/a> Boston University, as more consumers make decisions with on crowd-sourced reviews, businesses have a higher incentive to cheat.\u003c/p>\n\u003cp>But those developing the algorithms are also creating new tools that might make fake reviews less relevant in the first place. Luca's \u003ca href=\"http://www.theatlantic.com/magazine/archive/2013/07/youll-never-throw-up-in-this-town-again/309383/\" target=\"_blank\">next project\u003c/a> is working with health inspectors to tap into a restaurant's reviews and predict which ones might have hygiene violations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If a restaurant's Yelp page is branded with a \"pest infestation\" alert, it might be hard to distract with the fake review: \"Great nachos, fast service.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "73644 http://blogs.kqed.org/bayareabites/?p=73644",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/08/hunger-games-whats-behind-yelps-fake-reviews/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 559,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1383931025,
"excerpt": "Restaurants with a \"weak\" reputation are more likely to write fake positive reviews, a study finds. But chain restaurants, which do not benefit greatly from Yelp, are less likely to commit review fraud.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Restaurants with a "weak" reputation are more likely to write fake positive reviews, a study finds. But chain restaurants, which do not benefit greatly from Yelp, are less likely to commit review fraud.",
"title": "Hunger Games: What's Behind Yelp's Fake Reviews? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Hunger Games: What's Behind Yelp's Fake Reviews?",
"datePublished": "2013-11-08T09:17:05-08:00",
"dateModified": "2013-11-08T09:17:05-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "hunger-games-whats-behind-yelps-fake-reviews",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=243527317&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Serri Graslie",
"nprStoryDate": "Fri, 08 Nov 2013 11:35:00 -0500",
"nprLastModifiedDate": "Fri, 08 Nov 2013 12:04:01 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/06/243527317/hunger-games-whats-behind-yelps-fake-reviews?ft=3&f=243527317",
"nprStoryId": "243527317",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 08 Nov 2013 12:04:00 -0500",
"path": "/bayareabites/73644/hunger-games-whats-behind-yelps-fake-reviews",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73648\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yelpreviews.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/yelpreviews.jpg\" alt=\"A new study finds restaurants that face close regional competition are more likely to post fake positive reviews for themselves and negative reviews for competitors. Photo: Jeremy Brooks/Flickr\" width=\"624\" height=\"351\" class=\"size-full wp-image-73648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A new study finds restaurants that face close regional competition are more likely to post fake positive reviews for themselves and negative reviews for competitors. Photo: Jeremy Brooks/\u003ca href=\"http://www.flickr.com/photos/85853333@N00/9295078135/in/photolist-fanGTR-cZq8sE-99NtC3-dd5eFv-aewmgt-aezbg7-aewmec-9tonFT-98KaPR-cBXqxf-7AoN4Q-ax1vSy-7MFizo-9R8xVH\">Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Serri Graslie, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/06/243527317/hunger-games-whats-behind-yelps-fake-reviews\">The Salt at NPR Food\u003c/a> (11/8/13)\u003c/p>\n\u003cp>When it comes to scouting out a new bakery, pizzeria or noodle shop, there are few review sites that compare to Yelp. In turn, the reviews left on sites like Yelp can have a big effect on many restaurants' bottom lines.\u003c/p>\n\u003cp>That's created a huge incentive for businesses to write \u003ca href=\"http://www.npr.org/blogs/alltechconsidered/2013/09/23/225455596/fake-reviewers-get-zero-stars-from-new-york-attorney-general\">fake positive reviews about themselves\u003c/a>, called \"astroturfing.\" Some fake reviews are written by the businesses, while others are produced in bulk by reputation management companies. Michael Luca of the Harvard Business School and Georgios Zervas of Boston University wanted to figure out the exact conditions under which companies have strongest incentive to leave a fake review.\u003c/p>\n\u003cp>Luca and Zervas analyzed 316,415 reviews for 3,625 Boston-area restaurants written between 2004 through 2012, all of which Yelp had already flagged as potentially fraudulent. These \"filtered\" reviews \u003ca href=\"http://officialblog.yelp.com/2013/09/fake-reviews-on-yelp-dont-worry-weve-got-your-back.html\">make up\u003c/a> about 25 percent of the 42 million total reviews submitted for all businesses. Of the filtered reviews, Luca and Zervas found 16 percent of reviews weren't legitimate.\u003c/p>\n\u003cp>But defining fraudulence is tricky, especially since Luca and Zervas don't know exactly what makes Yelp's private algorithm tick. According to \u003ca href=\"http://ftc.gov/os/2009/10/091005revisedendorsementguides.pdf\">guidelines\u003c/a> from the Federal Trade Commission, a review written by the business owner, family members, competitors or a compensated reviewer would be considered false advertising. But an owner who encourages users to review his restaurant (and provides instructions) falls into a grey area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Luca and Zervas' study, which is currently being reviewed by a journal for publication, draws a few large conclusions about who cheats and why. They found that restaurants that have a \"weak\" reputation (few and/or poor reviews) are more likely to boost their presence with fake positive reviews. Those that faced more regional competition might write positive reviews for themselves and leave negative reviews for competitors. Luca and Zervas also found that chain restaurants, which do not benefit greatly from Yelp, are less likely to commit review fraud.\u003c/p>\n\u003cp>Luca says he was surprised to find that ethics had nothing to do with it.\u003c/p>\n\u003cp>\"This type of decision was influenced by the amount of competition and incentives,\" he says. \"This wasn't just a story of a few rotten apples that were going to leave a bad review no matter what.\"\u003c/p>\n\u003cp>The number of posts Yelp has to filter has increased dramatically in its nine-year existence. Luca says its part of an \"arms race\" between the review sites and scammers.\u003c/p>\n\u003cp>\"People are finding increasing sophisticated ways to get around the algorithms,\" he says. And, as Zervas \u003ca href=\"http://www.bu.edu/today/2013/yelp-reviews-can-you-trust-them/\">told\u003c/a> Boston University, as more consumers make decisions with on crowd-sourced reviews, businesses have a higher incentive to cheat.\u003c/p>\n\u003cp>But those developing the algorithms are also creating new tools that might make fake reviews less relevant in the first place. Luca's \u003ca href=\"http://www.theatlantic.com/magazine/archive/2013/07/youll-never-throw-up-in-this-town-again/309383/\" target=\"_blank\">next project\u003c/a> is working with health inspectors to tap into a restaurant's reviews and predict which ones might have hygiene violations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If a restaurant's Yelp page is branded with a \"pest infestation\" alert, it might be hard to distract with the fake review: \"Great nachos, fast service.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/73644/hunger-games-whats-behind-yelps-fake-reviews",
"authors": [
"byline_bayareabites_73644"
],
"categories": [
"bayareabites_1865",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_1927",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_12677",
"bayareabites_10921",
"bayareabites_939"
],
"featImg": "bayareabites_73648",
"label": "bayareabites"
},
"bayareabites_73518": {
"type": "posts",
"id": "bayareabites_73518",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "73518",
"score": null,
"sort": [
1383866232000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1383866232,
"format": "aside",
"disqusTitle": "Tim West: Food Hackathon, Burning Man & Doritos",
"title": "Tim West: Food Hackathon, Burning Man & Doritos",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73526\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-looking-at-computer1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-looking-at-computer1000.jpg\" alt=\"Tim West looking at computer. Photo courtesy of Molly DeCoudreaux\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73526\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim West. Photo courtesy of Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Tim West is a familiar name in both the food and technology worlds. He moved cross country to cook at Facebook headquarters but then shifted his culinary pursuits to food technology entrepreneurship. West became the Chief Cereal Officer and founder of the startup \u003ca href=\"http://cerealize.com/#\">Cerealize\u003c/a>, a customized cereal company. He also became the co-creator of the \u003ca href=\"http://www.FutureFoodHack.com\">Food Hackathon\u003c/a>. Until recently, West worked on \u003ca href=\"https://cosemble.com/\">Cosemble\u003c/a>, which was an extension of his involvement with \u003ca href=\"https://www.facebook.com/grubly\">Grubly\u003c/a>, an AirBNB concept for food. He recently stepped into an advisory role at Cosemble to make more time for \u003ca href=\"http://futurefoodtech.com/hackathon/\">The Future of Food Hackathon\u003c/a>, happening November 16-17 at the Tagged HQ in San Francisco. Bay Area Bites caught up with West recently and his comments have been edited for brevity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is a Food Hackathon?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> A traditional hackathon is an event where people meet to engage in collaborative computer programming (aka: hacking). Tech companies use this model to attract new talent and launch new products internally. I had prepared food for these events while cooking at the Facebook HQ and it occurred to me that we could use this model to address challenges and opportunities in our food system. Food Hackathon was born to provide a place to create, prototype and launch new food related business ideas and products that make the world a happier, healthier and tastier place. The result has become a diverse community of entrepreneurs and investors dedicated to growing food related businesses.\u003c/p>\n\u003cp>Our \u003ca href=\"http://www.FoodHackathon.com\">video\u003c/a> best showcases the energy in the community. \u003c/p>\n\u003cp>[vimeo 69940410]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the challenges with running Food Hackathon?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> Nobody knows what a food hackathon is! People often think that we are cooking or cutting food so we start by telling them that we’re really more like a business plan competition and show them our video. The rest just works itself out.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And the exciting parts are...?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> We had 250+ people show up to our first event from as far away as Singapore, Poland and India—and that was with just two weeks notice! We’ve been covered on NPR, in the LA Times and received requests for Food Hackathons in Texas, Canada and Rome. We are most excited to take this show on the road and build a global community of entrepreneurs who love food as much as we do here in the SF Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_73524\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-1000.jpg\" alt=\"Tim West next to FoodHackathon signage. Photo courtesy of Molly DeCoudreaux\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim West next to FoodHackathon signage. Photo courtesy of Molly DeCoudreaux\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What food startups have peaked your interest?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> I really love \u003ca href=\"http://www.letsfeast.com/\">Feast\u003c/a> for their use of technology to teach folks to cook and \u003ca href=\"http://www.goodeggs.com/sfbay\">Good Eggs\u003c/a> for taking the farmers' market online. Also, \u003ca href=\"http://localfoodlab.com/\">Local Food Lab\u003c/a> is launching Start Something Local to help food entrepreneurs and \u003ca href=\"http://www.foodtechconnect.com/\">Food Tech Connect\u003c/a> is the best place to keep up with food and tech.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Your grandfather created \u003ca href=\"http://www.fritolay.com/our-snacks/doritos.html\">Doritos\u003c/a>. What was he like and do you have a go-to Doritos favorite flavor?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> Yes, true story; my grandfather, Arch West, invented Doritos. He was a brilliant man, very driven and hard working. He once told me that the name for Doritos (little gold) came two years before the product. It was while vacationing in San Diego that he first tasted corn chips. He liked them so he took the idea back to Frito but they didn’t think that Americans would buy corn chips. So, in typical entrepreneurial fashion, he started making the product on his own. People love them! And, in typical corporate fashion, Frito promoted him and claimed ownership.\u003c/p>\n\u003cp>It’s funny, I don’t remember ever seeing my grandfather eat Doritos. I guess that must be why he lived to be 98 years old. They taste great but I don’t care much for them either. Have you ever tried to chew a Dorito 100 times? Maybe it’s time for somebody to reinvent Doritos?\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you live? Where are your favorite spots for food and drink?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> I live at the Dead Houses in Palo Alto, CA. They are a bunch of coops near the Stanford Campus and are full of entrepreneurs, artists, musicians and Stanford graduate students. It’s rumored that this is where Sean Parker started Napster (before Facebook). It’s an awesomely kooky spot! \u003c/p>\n\u003cp>I love the \u003ca href=\"http://www.roseandcrownpa.com/\">Rose and Crown\u003c/a> if I’m looking for a beer. They have an excellent selection and are refreshingly down to earth (Palo Alto can be stuffy sometimes). The Nut House is awesomely funky too!\u003c/p>\n\u003cp>My favorite eating spots in Palo Alto are \u003ca href=\"http://orenshummus.com/\">Oren’s Hummus Shop\u003c/a> (if you’re on a budget) and \u003ca href=\"http://bonvivantcafe.net/\">Bon Vivant Café\u003c/a> (if you really want to woo someone cute). Tip: Make sure to stop by \u003ca href=\"http://www.yelp.com/biz/moniques-chocolates-palo-alto\">Monique's Chocolates\u003c/a> and pick up some dark chocolate salted caramels before dinner. They might just make you fall in love. It worked for me!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your own cooking and eating habits like and what technology do you use?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> Cooking is my creative release. I love feeding people and I love being well fed. Unless struck by a desire for a specific dish (like paella or lasagna Bolognese), I often let my environment take the lead on deciding what I’m meant to eat. I start by looking at what’s ripe and in season. Then I look at what equipment and tools I have available. These limiting factors often lead me to meals most in line with my food ideology which, is no doubt, most delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> is still my #1 go-to app for locating immediate food options. I used to turn to GrubHub for menus and ordering but their selection is quite small. \u003ca href=\"http://www.seamless.com/sf/\">Seamless\u003c/a> is good too. If not in a rush, I like to support startups like Good Eggs and \u003ca href=\"http://www.eatsprig.com\">Sprig\u003c/a>. When looking for an adventure I trust \u003ca href=\"http://eatfeastly.com/intro/\">Feastly\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You went to Burning Man this summer. Any ideas related to food and community from that outing?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> This was my second year organizing the food at Camp IDEATE. Spending a week in the desert with 69,000+ people was honestly the most civilized thing I’ve ever done in my life. People are so generous! There is no money and no advertising. It is pure gift economy and food is not surprisingly one of the most popular gifts.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I hired a group called \u003ca href=\"http://krishnakitchen.org/\">Krishna Kitchen\u003c/a> to cater our camp this year. They produced the most delicious, high vibrational, vegetarian food I’ve ever consumed in my entire life! In fact, it was such an amazing experience that I haven’t had a bite of meat since. This year was truly life changing. \u003c/p>\n\n",
"disqusIdentifier": "73518 http://blogs.kqed.org/bayareabites/?p=73518",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/07/tim-west-food-hackathon-burning-man-doritos/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1144,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1383930214,
"excerpt": "What is a food hackathon? It's happening November 16 and 17, and co-founder Tim West has ties to the worlds of food and technology. Find out what drives West, who is the grandson of the founder of the popular Doritos chips.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "What is a food hackathon? It's happening November 16 and 17, and co-founder Tim West has ties to the worlds of food and technology. Find out what drives West, who is the grandson of the founder of the popular Doritos chips.",
"title": "Tim West: Food Hackathon, Burning Man & Doritos | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Tim West: Food Hackathon, Burning Man & Doritos",
"datePublished": "2013-11-07T15:17:12-08:00",
"dateModified": "2013-11-08T09:03:34-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "tim-west-food-hackathon-burning-man-doritos",
"status": "publish",
"path": "/bayareabites/73518/tim-west-food-hackathon-burning-man-doritos",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73526\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-looking-at-computer1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-looking-at-computer1000.jpg\" alt=\"Tim West looking at computer. Photo courtesy of Molly DeCoudreaux\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73526\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim West. Photo courtesy of Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Tim West is a familiar name in both the food and technology worlds. He moved cross country to cook at Facebook headquarters but then shifted his culinary pursuits to food technology entrepreneurship. West became the Chief Cereal Officer and founder of the startup \u003ca href=\"http://cerealize.com/#\">Cerealize\u003c/a>, a customized cereal company. He also became the co-creator of the \u003ca href=\"http://www.FutureFoodHack.com\">Food Hackathon\u003c/a>. Until recently, West worked on \u003ca href=\"https://cosemble.com/\">Cosemble\u003c/a>, which was an extension of his involvement with \u003ca href=\"https://www.facebook.com/grubly\">Grubly\u003c/a>, an AirBNB concept for food. He recently stepped into an advisory role at Cosemble to make more time for \u003ca href=\"http://futurefoodtech.com/hackathon/\">The Future of Food Hackathon\u003c/a>, happening November 16-17 at the Tagged HQ in San Francisco. Bay Area Bites caught up with West recently and his comments have been edited for brevity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is a Food Hackathon?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> A traditional hackathon is an event where people meet to engage in collaborative computer programming (aka: hacking). Tech companies use this model to attract new talent and launch new products internally. I had prepared food for these events while cooking at the Facebook HQ and it occurred to me that we could use this model to address challenges and opportunities in our food system. Food Hackathon was born to provide a place to create, prototype and launch new food related business ideas and products that make the world a happier, healthier and tastier place. The result has become a diverse community of entrepreneurs and investors dedicated to growing food related businesses.\u003c/p>\n\u003cp>Our \u003ca href=\"http://www.FoodHackathon.com\">video\u003c/a> best showcases the energy in the community. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "vimeo",
"attributes": {
"named": {
"label": "69940410"
},
"numeric": [
"69940410"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the challenges with running Food Hackathon?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> Nobody knows what a food hackathon is! People often think that we are cooking or cutting food so we start by telling them that we’re really more like a business plan competition and show them our video. The rest just works itself out.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And the exciting parts are...?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> We had 250+ people show up to our first event from as far away as Singapore, Poland and India—and that was with just two weeks notice! We’ve been covered on NPR, in the LA Times and received requests for Food Hackathons in Texas, Canada and Rome. We are most excited to take this show on the road and build a global community of entrepreneurs who love food as much as we do here in the SF Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_73524\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-1000.jpg\" alt=\"Tim West next to FoodHackathon signage. Photo courtesy of Molly DeCoudreaux\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim West next to FoodHackathon signage. Photo courtesy of Molly DeCoudreaux\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What food startups have peaked your interest?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> I really love \u003ca href=\"http://www.letsfeast.com/\">Feast\u003c/a> for their use of technology to teach folks to cook and \u003ca href=\"http://www.goodeggs.com/sfbay\">Good Eggs\u003c/a> for taking the farmers' market online. Also, \u003ca href=\"http://localfoodlab.com/\">Local Food Lab\u003c/a> is launching Start Something Local to help food entrepreneurs and \u003ca href=\"http://www.foodtechconnect.com/\">Food Tech Connect\u003c/a> is the best place to keep up with food and tech.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Your grandfather created \u003ca href=\"http://www.fritolay.com/our-snacks/doritos.html\">Doritos\u003c/a>. What was he like and do you have a go-to Doritos favorite flavor?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> Yes, true story; my grandfather, Arch West, invented Doritos. He was a brilliant man, very driven and hard working. He once told me that the name for Doritos (little gold) came two years before the product. It was while vacationing in San Diego that he first tasted corn chips. He liked them so he took the idea back to Frito but they didn’t think that Americans would buy corn chips. So, in typical entrepreneurial fashion, he started making the product on his own. People love them! And, in typical corporate fashion, Frito promoted him and claimed ownership.\u003c/p>\n\u003cp>It’s funny, I don’t remember ever seeing my grandfather eat Doritos. I guess that must be why he lived to be 98 years old. They taste great but I don’t care much for them either. Have you ever tried to chew a Dorito 100 times? Maybe it’s time for somebody to reinvent Doritos?\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you live? Where are your favorite spots for food and drink?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> I live at the Dead Houses in Palo Alto, CA. They are a bunch of coops near the Stanford Campus and are full of entrepreneurs, artists, musicians and Stanford graduate students. It’s rumored that this is where Sean Parker started Napster (before Facebook). It’s an awesomely kooky spot! \u003c/p>\n\u003cp>I love the \u003ca href=\"http://www.roseandcrownpa.com/\">Rose and Crown\u003c/a> if I’m looking for a beer. They have an excellent selection and are refreshingly down to earth (Palo Alto can be stuffy sometimes). The Nut House is awesomely funky too!\u003c/p>\n\u003cp>My favorite eating spots in Palo Alto are \u003ca href=\"http://orenshummus.com/\">Oren’s Hummus Shop\u003c/a> (if you’re on a budget) and \u003ca href=\"http://bonvivantcafe.net/\">Bon Vivant Café\u003c/a> (if you really want to woo someone cute). Tip: Make sure to stop by \u003ca href=\"http://www.yelp.com/biz/moniques-chocolates-palo-alto\">Monique's Chocolates\u003c/a> and pick up some dark chocolate salted caramels before dinner. They might just make you fall in love. It worked for me!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your own cooking and eating habits like and what technology do you use?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> Cooking is my creative release. I love feeding people and I love being well fed. Unless struck by a desire for a specific dish (like paella or lasagna Bolognese), I often let my environment take the lead on deciding what I’m meant to eat. I start by looking at what’s ripe and in season. Then I look at what equipment and tools I have available. These limiting factors often lead me to meals most in line with my food ideology which, is no doubt, most delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> is still my #1 go-to app for locating immediate food options. I used to turn to GrubHub for menus and ordering but their selection is quite small. \u003ca href=\"http://www.seamless.com/sf/\">Seamless\u003c/a> is good too. If not in a rush, I like to support startups like Good Eggs and \u003ca href=\"http://www.eatsprig.com\">Sprig\u003c/a>. When looking for an adventure I trust \u003ca href=\"http://eatfeastly.com/intro/\">Feastly\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You went to Burning Man this summer. Any ideas related to food and community from that outing?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> This was my second year organizing the food at Camp IDEATE. Spending a week in the desert with 69,000+ people was honestly the most civilized thing I’ve ever done in my life. People are so generous! There is no money and no advertising. It is pure gift economy and food is not surprisingly one of the most popular gifts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I hired a group called \u003ca href=\"http://krishnakitchen.org/\">Krishna Kitchen\u003c/a> to cater our camp this year. They produced the most delicious, high vibrational, vegetarian food I’ve ever consumed in my entire life! In fact, it was such an amazing experience that I haven’t had a bite of meat since. This year was truly life changing. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/73518/tim-west-food-hackathon-burning-man-doritos",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_50",
"bayareabites_4084",
"bayareabites_1875"
],
"tags": [
"bayareabites_9630",
"bayareabites_1001",
"bayareabites_12665",
"bayareabites_11044",
"bayareabites_12662",
"bayareabites_11039",
"bayareabites_12200",
"bayareabites_12667",
"bayareabites_9467",
"bayareabites_12666",
"bayareabites_12661"
],
"featImg": "bayareabites_73523",
"label": "bayareabites"
},
"bayareabites_73540": {
"type": "posts",
"id": "bayareabites_73540",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "73540",
"score": null,
"sort": [
1383843548000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1383843548,
"format": "aside",
"disqusTitle": "Washington State Says 'No' To GMO Labels",
"title": "Washington State Says 'No' To GMO Labels",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73544\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gmocars-lg.jpg\">\u003cimg class=\"size-full wp-image-73544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gmocars-lg.jpg\" alt='Cars in Tacoma, Wash., promoting a \"YES\" vote on I-522 in Washington state in October 2013. The initiative, which appears to have failed, would have required genetically engineered foods to be labeled. Photo: Ted S. Warren/ASSOCIATED PRESS' width=\"1120\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cars in Tacoma, Wash., promoting a \"YES\" vote on I-522 in Washington state in October 2013. The initiative, which appears to have failed, would have required genetically engineered foods to be labeled. Photo: Ted S. Warren/ASSOCIATED PRESS\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay and Martin Kaste, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243523116/washington-state-says-no-to-gmo-labels\">The Salt at NPR Food\u003c/a> (11/7/13)\u003c/p>\n\u003cp>Voters appear to have defeated another attempt to require labels on genetically modified foods in Washington state. In early counts, the \"no\" campaign has what appears to be an \u003ca href=\"http://vote.wa.gov/results/current/State-Measures-Initiative-to-the-Legislature-522-Concerns-labeling-of-genetically-engineered-foods.html\">insurmountable lead\u003c/a> with 54 percent of votes.\u003c/p>\n\u003cp>The ballot initiative would require labels on the front of packages for most food products, seeds and commodities like soy or corn if they were produced using genetic engineering.\u003c/p>\n\u003cp>The push to require labeling had strong support in the polls a couple of months ago. But as the TV ad war heated up over the last few weeks, popular opinion swung against the idea of a mandatory GMO label on most groceries.\u003c/p>\n\u003cp>Out-of-state companies such as Monsanto, Coca-Cola, PepsiCo and Nestle poured millions into the campaign against labeling, which argued that adding GMO designations would make food more expensive, and confuse consumers. In ads, they said the labels would increase the price of food for a three-person household by $350 to $400 a year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In October, Consumers Union, the policy and advocacy arm of \u003cem>Consumer Reports\u003c/em>, \u003ca href=\"http://www.consumerreports.org/cro/2013/10/labeling-genetically-engineered-food-washington-initiative-522/index.htm\">said\u003c/a> that estimate was too high.\u003c/p>\n\u003cp>The Yes on 522 campaign raised nearly $7.9 million of its own money, including large contributions from so-called \"natural\" product companies, like Dr. Bronner's Magic Soaps of California.\u003c/p>\n\u003cp>As of Thursday morning, the website of the campaign favoring GMO labels was reporting the vote as \"still too close to call.\" Campaign officials say they won't give up until the thousands of mail-in ballots yet to be counted are tallied. The final result will be certified by the state on Dec. 5.\u003c/p>\n\u003cp>A similar labeling initiative was defeated last year in California. But Maine and Connecticut passed labeling laws this summer (though both include stipulations that they won't take effect unless more states do the same).\u003c/p>\n\u003cp>For more on the debate over GMOs in Washington state, check out Martin's \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235525984/so-what-happens-if-the-movement-to-label-gmos-succeeds\">October story\u003c/a>.\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",
"disqusIdentifier": "73540 http://blogs.kqed.org/bayareabites/?p=73540",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/07/washington-state-says-no-to-gmo-labels/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 378,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1550616574,
"excerpt": "The \"no\" campaign appears to have an insurmountable lead in early counts with 54 percent of votes. The ballot initiative in favor of labeling had strong public support two months ago. But food companies spent millions to persuade voters that the labels would increase the cost of groceries.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The "no" campaign appears to have an insurmountable lead in early counts with 54 percent of votes. The ballot initiative in favor of labeling had strong public support two months ago. But food companies spent millions to persuade voters that the labels would increase the cost of groceries.",
"title": "Washington State Says 'No' To GMO Labels | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Washington State Says 'No' To GMO Labels",
"datePublished": "2013-11-07T08:59:08-08:00",
"dateModified": "2019-02-19T14:49:34-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "washington-state-says-no-to-gmo-labels",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=243523116&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Eliza Barclay and Martin Kaste",
"nprStoryDate": "Thu, 07 Nov 2013 11:41:00 -0500",
"nprLastModifiedDate": "Thu, 07 Nov 2013 11:41:12 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/07/243523116/washington-state-says-no-to-gmo-labels?ft=3&f=243523116",
"nprStoryId": "243523116",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 07 Nov 2013 11:41:00 -0500",
"path": "/bayareabites/73540/washington-state-says-no-to-gmo-labels",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73544\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gmocars-lg.jpg\">\u003cimg class=\"size-full wp-image-73544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/gmocars-lg.jpg\" alt='Cars in Tacoma, Wash., promoting a \"YES\" vote on I-522 in Washington state in October 2013. The initiative, which appears to have failed, would have required genetically engineered foods to be labeled. Photo: Ted S. Warren/ASSOCIATED PRESS' width=\"1120\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cars in Tacoma, Wash., promoting a \"YES\" vote on I-522 in Washington state in October 2013. The initiative, which appears to have failed, would have required genetically engineered foods to be labeled. Photo: Ted S. Warren/ASSOCIATED PRESS\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay and Martin Kaste, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243523116/washington-state-says-no-to-gmo-labels\">The Salt at NPR Food\u003c/a> (11/7/13)\u003c/p>\n\u003cp>Voters appear to have defeated another attempt to require labels on genetically modified foods in Washington state. In early counts, the \"no\" campaign has what appears to be an \u003ca href=\"http://vote.wa.gov/results/current/State-Measures-Initiative-to-the-Legislature-522-Concerns-labeling-of-genetically-engineered-foods.html\">insurmountable lead\u003c/a> with 54 percent of votes.\u003c/p>\n\u003cp>The ballot initiative would require labels on the front of packages for most food products, seeds and commodities like soy or corn if they were produced using genetic engineering.\u003c/p>\n\u003cp>The push to require labeling had strong support in the polls a couple of months ago. But as the TV ad war heated up over the last few weeks, popular opinion swung against the idea of a mandatory GMO label on most groceries.\u003c/p>\n\u003cp>Out-of-state companies such as Monsanto, Coca-Cola, PepsiCo and Nestle poured millions into the campaign against labeling, which argued that adding GMO designations would make food more expensive, and confuse consumers. In ads, they said the labels would increase the price of food for a three-person household by $350 to $400 a year.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In October, Consumers Union, the policy and advocacy arm of \u003cem>Consumer Reports\u003c/em>, \u003ca href=\"http://www.consumerreports.org/cro/2013/10/labeling-genetically-engineered-food-washington-initiative-522/index.htm\">said\u003c/a> that estimate was too high.\u003c/p>\n\u003cp>The Yes on 522 campaign raised nearly $7.9 million of its own money, including large contributions from so-called \"natural\" product companies, like Dr. Bronner's Magic Soaps of California.\u003c/p>\n\u003cp>As of Thursday morning, the website of the campaign favoring GMO labels was reporting the vote as \"still too close to call.\" Campaign officials say they won't give up until the thousands of mail-in ballots yet to be counted are tallied. The final result will be certified by the state on Dec. 5.\u003c/p>\n\u003cp>A similar labeling initiative was defeated last year in California. But Maine and Connecticut passed labeling laws this summer (though both include stipulations that they won't take effect unless more states do the same).\u003c/p>\n\u003cp>For more on the debate over GMOs in Washington state, check out Martin's \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/16/235525984/so-what-happens-if-the-movement-to-label-gmos-succeeds\">October story\u003c/a>.\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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/73540/washington-state-says-no-to-gmo-labels",
"authors": [
"byline_bayareabites_73540"
],
"categories": [
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_12277",
"bayareabites_10787",
"bayareabites_10921",
"bayareabites_12663"
],
"featImg": "bayareabites_73545",
"label": "bayareabites"
},
"bayareabites_73433": {
"type": "posts",
"id": "bayareabites_73433",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "73433",
"score": null,
"sort": [
1383706741000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1383706741,
"format": "aside",
"disqusTitle": "Why Are Pig Farmers Still Using Growth-Promoting Drugs?",
"title": "Why Are Pig Farmers Still Using Growth-Promoting Drugs?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73477\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pigs-caged.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pigs-caged.jpg\" alt=\"In recent years, pork producers have found ways to keep the animals healthy through improved hygiene. Photo: M. Spencer Green/AP\" width=\"624\" height=\"416\" class=\"size-full wp-image-73477\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In recent years, pork producers have found ways to keep the animals healthy through improved hygiene. Photo: M. Spencer Green/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/04/241603861/why-are-pig-farmers-still-using-growth-promoting-drugs\">All Things Considered\u003c/a> [audio:http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131104_atc_09.mp3?orgId=1&topicId=1053&ft=3&f=241603861|titles=Why Are Pig Farmers Still Using Growth-Promoting Drugs? ]\u003cbr>\nPost by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/04/241603861/why-are-pig-farmers-still-using-growth-promoting-drugs\">The Salt at NPR Food\u003c/a> (11/4/13)\u003c/p>\n\u003cp>It's one of the most controversial practices in agriculture: feeding small amounts of antibiotics to animals in order to make them grow faster.\u003c/p>\n\u003cp>But what if the drugs don't even work very well?\u003c/p>\n\u003cp>There's some good evidence that they don't, at least in pigs. They used to deliver a boost in growth, but that effect has disappeared in recent years or declined greatly.\u003c/p>\n\u003cp>The reason for this is interesting and even paradoxical.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Researchers think the antibiotics used to work by suppressing low-grade infections. In recent years, however, pork producers found other ways to accomplish the same thing through improved hygiene. This has occurred even while swine operations grow. As a result, the drugs have become largely superfluous — yet many farmers still use them.\u003c/p>\n\u003cp>To understand how this happened, you have to step back in time, says \u003ca href=\"http://www.vet.k-state.edu/depts/dmp/personnel/faculty/dritz.htm\">Steve Dritz\u003c/a>, a specialist in swine nutrition at Kansas State University.\u003c/p>\n\u003cp>Sixty years ago, when antibiotics were new, \"people started treating animals, and feeding [the antibiotics], and \u003ca href=\"http://ps.fass.org/content/84/4/634.long\">finding\u003c/a> that they had increased growth rates and feed efficiencies,\" he says. Nursery-age pigs, for instance, grew 12 to 15 percent faster with antibiotics. The animals also needed less feed to reach full weight. Other studies showed similar results in chickens and cattle.\u003c/p>\n\u003cp>In the 1980s, a new set of studies found similar effects. So the growth-promoting effects of antibiotics became standard practice among meat producers.\u003c/p>\n\u003cp>Fast forward to the 1990s. Dritz was starting his career as a scientist at Kansas State University, and pork production was changing dramatically. \"We instituted this thing called multisite production,\" says Dritz.\u003c/p>\n\u003cp>Previously, pigs were born and raised in one barn or in several barns close together. This meant infections could easily pass from one generation to the next, the way that kids share germs between their friends on the playground and their parents at home.\u003c/p>\n\u003cp>Under the new system, when piglets are weaned, they move to a whole different place. That new site is carefully scrubbed and free of disease.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodnutritionscience.com/articles/pork-producer/\">Craig Rowles\u003c/a>, who runs a large swine operation in Carroll, Iowa, shows me one such room. There's not a piglet in sight. \"This room just got completely washed and disinfected, and now it's going to sit here and dry for a while,\" he says.\u003c/p>\n\u003cp>A whole group of pigs will come in here together, and later they will move out together to yet another site. \"That group of pigs will stay together until they go to market,\" Rowles says.\u003c/p>\n\u003cfigure id=\"attachment_73483\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/antibioticspigs3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/antibioticspigs3-290x163.jpg\" alt=\"Craig Rowles raises pigs near Carroll, Iowa. The piglets will enter and leave this room as a group. Photo: Dan Charles/NPR\" width=\"290\" height=\"163\" class=\"size-medium wp-image-73483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craig Rowles raises pigs near Carroll, Iowa. The piglets will enter and leave this room as a group. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The groups are kept strictly separated from each other. If workers move between the groups, they first have to change their boots.\u003c/p>\n\u003cp>When farmers adopted multisite production, it cut down on disease — and pigs actually grew faster.\u003c/p>\n\u003cp>So Dritz wondered whether improved hygiene was delivering exactly the same growth-promoting effect that farmers used to get through antibiotics. If so, did they still need to use the drugs?\u003c/p>\n\u003cp>Dritz carried out some \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12051512\">studies\u003c/a> on pigs in these multisite systems, comparing animals that received antibiotics with others that didn't. \"Lo and behold, in these studies, there wasn't nearly the magnitude of the growth response,\" he says.\u003c/p>\n\u003cp>In the \"finishing\" stage, the effect of antibiotics disappeared. Younger pigs grew a bit faster with antibiotics, but the effect was smaller than had been observed earlier.\u003c/p>\n\u003cp>Dritz started telling pork producers that most uses of antibiotics for growth promotion or feed efficiency really did not make sense anymore. Many farmers took his advice. But he was surprised and a little discouraged to see how many did not. They weren't convinced by the evidence.\u003c/p>\n\u003cp>\"It's very hard to change people's perceptions,\" he says. Even among \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=240278912&live=1\">veterinarians\u003c/a>, his professional colleagues, there was reluctance to change. Many continue to recommend using the drugs.\u003c/p>\n\u003cp>Dritz thinks that this is partly rooted in psychology and the professional culture of veterinary practice. Veterinarians \"are action-oriented people, most of them. They want to \u003cem>do\u003c/em> something. Not doing something just doesn't seem right, as a professional, you know?\"\u003c/p>\n\u003cp>Once upon a time, this would have been left for farmers and their vets to hash out, but the use of antibiotics on the farm now is the focus of intense controversy. Critics of the meat industry say using these drugs to promote growth \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/11/are-antibiotics-on-the-farm-risky-business/\">is irresponsible\u003c/a> because it increases the chances that bacteria will develop resistance to antibiotics, and some of these bacteria can infect humans.\u003c/p>\n\u003cp>The Food and Drug Administration now \u003ca href=\"http://www.fda.gov/downloads/animalveterinary/guidancecomplianceenforcement/guidanceforindustry/ucm216936.pdf\">says\u003c/a> that medically important antibiotics should not be used for this purpose. It is trying to persuade drug companies to stop selling drugs for growth promotion. Within a few years, such uses of antibiotics may no longer be legal.\u003c/p>\n\u003cp>Among farmers, there's some grumbling about this. But at least for pork producers, dropping the drugs may actually save money. \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",
"disqusIdentifier": "73433 http://blogs.kqed.org/bayareabites/?p=73433",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/11/05/why-are-pig-farmers-still-using-growth-promoting-drugs/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 908,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1383706756,
"excerpt": "There's a curious twist in the contentious debate over feeding antibiotics to animals in order to make them grow faster. Evidence suggests using antibiotics for growth promotion, at least among pigs, doesn't even make economic sense. But some pork producers don't believe it.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "There's a curious twist in the contentious debate over feeding antibiotics to animals in order to make them grow faster. Evidence suggests using antibiotics for growth promotion, at least among pigs, doesn't even make economic sense. But some pork producers don't believe it.",
"title": "Why Are Pig Farmers Still Using Growth-Promoting Drugs? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Why Are Pig Farmers Still Using Growth-Promoting Drugs?",
"datePublished": "2013-11-05T18:59:01-08:00",
"dateModified": "2013-11-05T18:59:16-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "why-are-pig-farmers-still-using-growth-promoting-drugs",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=241603861&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Mon, 04 Nov 2013 15:00:00 -0500",
"nprLastModifiedDate": "Mon, 04 Nov 2013 19:42:36 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/11/04/241603861/why-are-pig-farmers-still-using-growth-promoting-drugs?ft=3&f=241603861",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131104_atc_09.mp3?orgId=1&topicId=1053&ft=3&f=241603861",
"nprAudioM3u": "http://api.npr.org/m3u/1243056276-bbdf3c.m3u?orgId=1&topicId=1053&ft=3&f=241603861",
"nprStoryId": "241603861",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 04 Nov 2013 19:42:00 -0500",
"path": "/bayareabites/73433/why-are-pig-farmers-still-using-growth-promoting-drugs",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131104_atc_09.mp3?orgId=1&topicId=1053&ft=3&f=241603861",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73477\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pigs-caged.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pigs-caged.jpg\" alt=\"In recent years, pork producers have found ways to keep the animals healthy through improved hygiene. Photo: M. Spencer Green/AP\" width=\"624\" height=\"416\" class=\"size-full wp-image-73477\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In recent years, pork producers have found ways to keep the animals healthy through improved hygiene. Photo: M. Spencer Green/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/04/241603861/why-are-pig-farmers-still-using-growth-promoting-drugs\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"label": ":http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131104_atc_09.mp3?orgId=1&topicId=1053&ft=3&f=241603861|titles=Why Are Pig Farmers Still Using Growth-Promoting Drugs?"
},
"numeric": [
":http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131104_atc_09.mp3?orgId=1&topicId=1053&ft=3&f=241603861|titles=Why",
"Are",
"Pig",
"Farmers",
"Still",
"Using",
"Growth-Promoting",
"Drugs?"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nPost by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/04/241603861/why-are-pig-farmers-still-using-growth-promoting-drugs\">The Salt at NPR Food\u003c/a> (11/4/13)\u003c/p>\n\u003cp>It's one of the most controversial practices in agriculture: feeding small amounts of antibiotics to animals in order to make them grow faster.\u003c/p>\n\u003cp>But what if the drugs don't even work very well?\u003c/p>\n\u003cp>There's some good evidence that they don't, at least in pigs. They used to deliver a boost in growth, but that effect has disappeared in recent years or declined greatly.\u003c/p>\n\u003cp>The reason for this is interesting and even paradoxical.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Researchers think the antibiotics used to work by suppressing low-grade infections. In recent years, however, pork producers found other ways to accomplish the same thing through improved hygiene. This has occurred even while swine operations grow. As a result, the drugs have become largely superfluous — yet many farmers still use them.\u003c/p>\n\u003cp>To understand how this happened, you have to step back in time, says \u003ca href=\"http://www.vet.k-state.edu/depts/dmp/personnel/faculty/dritz.htm\">Steve Dritz\u003c/a>, a specialist in swine nutrition at Kansas State University.\u003c/p>\n\u003cp>Sixty years ago, when antibiotics were new, \"people started treating animals, and feeding [the antibiotics], and \u003ca href=\"http://ps.fass.org/content/84/4/634.long\">finding\u003c/a> that they had increased growth rates and feed efficiencies,\" he says. Nursery-age pigs, for instance, grew 12 to 15 percent faster with antibiotics. The animals also needed less feed to reach full weight. Other studies showed similar results in chickens and cattle.\u003c/p>\n\u003cp>In the 1980s, a new set of studies found similar effects. So the growth-promoting effects of antibiotics became standard practice among meat producers.\u003c/p>\n\u003cp>Fast forward to the 1990s. Dritz was starting his career as a scientist at Kansas State University, and pork production was changing dramatically. \"We instituted this thing called multisite production,\" says Dritz.\u003c/p>\n\u003cp>Previously, pigs were born and raised in one barn or in several barns close together. This meant infections could easily pass from one generation to the next, the way that kids share germs between their friends on the playground and their parents at home.\u003c/p>\n\u003cp>Under the new system, when piglets are weaned, they move to a whole different place. That new site is carefully scrubbed and free of disease.\u003c/p>\n\u003cp>\u003ca href=\"http://www.foodnutritionscience.com/articles/pork-producer/\">Craig Rowles\u003c/a>, who runs a large swine operation in Carroll, Iowa, shows me one such room. There's not a piglet in sight. \"This room just got completely washed and disinfected, and now it's going to sit here and dry for a while,\" he says.\u003c/p>\n\u003cp>A whole group of pigs will come in here together, and later they will move out together to yet another site. \"That group of pigs will stay together until they go to market,\" Rowles says.\u003c/p>\n\u003cfigure id=\"attachment_73483\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/antibioticspigs3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/antibioticspigs3-290x163.jpg\" alt=\"Craig Rowles raises pigs near Carroll, Iowa. The piglets will enter and leave this room as a group. Photo: Dan Charles/NPR\" width=\"290\" height=\"163\" class=\"size-medium wp-image-73483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craig Rowles raises pigs near Carroll, Iowa. The piglets will enter and leave this room as a group. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The groups are kept strictly separated from each other. If workers move between the groups, they first have to change their boots.\u003c/p>\n\u003cp>When farmers adopted multisite production, it cut down on disease — and pigs actually grew faster.\u003c/p>\n\u003cp>So Dritz wondered whether improved hygiene was delivering exactly the same growth-promoting effect that farmers used to get through antibiotics. If so, did they still need to use the drugs?\u003c/p>\n\u003cp>Dritz carried out some \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/12051512\">studies\u003c/a> on pigs in these multisite systems, comparing animals that received antibiotics with others that didn't. \"Lo and behold, in these studies, there wasn't nearly the magnitude of the growth response,\" he says.\u003c/p>\n\u003cp>In the \"finishing\" stage, the effect of antibiotics disappeared. Younger pigs grew a bit faster with antibiotics, but the effect was smaller than had been observed earlier.\u003c/p>\n\u003cp>Dritz started telling pork producers that most uses of antibiotics for growth promotion or feed efficiency really did not make sense anymore. Many farmers took his advice. But he was surprised and a little discouraged to see how many did not. They weren't convinced by the evidence.\u003c/p>\n\u003cp>\"It's very hard to change people's perceptions,\" he says. Even among \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=240278912&live=1\">veterinarians\u003c/a>, his professional colleagues, there was reluctance to change. Many continue to recommend using the drugs.\u003c/p>\n\u003cp>Dritz thinks that this is partly rooted in psychology and the professional culture of veterinary practice. Veterinarians \"are action-oriented people, most of them. They want to \u003cem>do\u003c/em> something. Not doing something just doesn't seem right, as a professional, you know?\"\u003c/p>\n\u003cp>Once upon a time, this would have been left for farmers and their vets to hash out, but the use of antibiotics on the farm now is the focus of intense controversy. Critics of the meat industry say using these drugs to promote growth \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/11/are-antibiotics-on-the-farm-risky-business/\">is irresponsible\u003c/a> because it increases the chances that bacteria will develop resistance to antibiotics, and some of these bacteria can infect humans.\u003c/p>\n\u003cp>The Food and Drug Administration now \u003ca href=\"http://www.fda.gov/downloads/animalveterinary/guidancecomplianceenforcement/guidanceforindustry/ucm216936.pdf\">says\u003c/a> that medically important antibiotics should not be used for this purpose. It is trying to persuade drug companies to stop selling drugs for growth promotion. Within a few years, such uses of antibiotics may no longer be legal.\u003c/p>\n\u003cp>Among farmers, there's some grumbling about this. But at least for pork producers, dropping the drugs may actually save money. \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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/73433/why-are-pig-farmers-still-using-growth-promoting-drugs",
"authors": [
"byline_bayareabites_73433"
],
"categories": [
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_11521",
"bayareabites_11270",
"bayareabites_12605",
"bayareabites_12656",
"bayareabites_11393",
"bayareabites_10921"
],
"featImg": "bayareabites_73477",
"label": "bayareabites"
},
"bayareabites_72683": {
"type": "posts",
"id": "bayareabites_72683",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "72683",
"score": null,
"sort": [
1383234724000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1383234724,
"format": "aside",
"disqusTitle": "Food Mash-Ups: The Most Popular Combos of the (Dying?) Craze",
"title": "Food Mash-Ups: The Most Popular Combos of the (Dying?) Craze",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67816\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6-feature.jpg\">\u003cimg class=\"size-full wp-image-67816 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6-feature.jpg\" alt=\"A sampling of cronuts. Did the croissant-donut start the food mash-up craze? Photo: Kelly O'Mara\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of cronuts. Did the croissant-donut start the food mash-up craze? Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>It's hard to say which came first in food mash-up history: the \u003ca title=\"The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants\" href=\"http://ww2.kqed.org/bayareabites/2013/08/07/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants/\" target=\"_blank\">Cronut \u003c/a>or the Doritos Loco Taco. Both paved the way for people to start throwing together foods and calling it innovation. Partially, it's simply out of necessity. Snack food makers introduce 2,000 new products every year, \u003ca href=\"http://online.wsj.com/news/articles/SB10001424052702303812104576441720328761938\" target=\"_blank\">according the the Wall Street Journal\u003c/a>, and they're running out of ideas. Partially, food mash-ups are simply \u003ca href=\"http://laist.com/2013/09/18/mash-up_moratorium_quit_it_with_the.php\" target=\"_blank\">a craze whose time may be coming to an end\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.seriouseats.com/2013/09/popeyes-chicken-waffle-tenders-review.html\" target=\"_blank\">Chicken waffle tenders\u003c/a>? \u003cstrong>Done.\u003c/strong> \u003ca href=\"https://www.dunkindonuts.com/content/dunkindonuts/en/menu/food/sandwiches/breakfastsandwiches/Glazed_donut_breakfast_sandwich.html\" target=\"_blank\">Donut breakfast sandwiches\u003c/a>? \u003cstrong>Done.\u003c/strong> \u003ca href=\"http://consumerist.com/2013/08/20/taco-bell-now-testing-waffle-tacos-filled-with-fruit-and-fried-chicken/\" target=\"_blank\">Waffle tacos\u003c/a>? \u003cstrong>Done.\u003c/strong> \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>? \u003cstrong>Done\u003c/strong>, though that actually sounds pretty good.\u003c/p>\n\u003cp>Here are some of the most popular and tastiest sounding mash-ups.\u003c/p>\n\u003cp>Before the Cronut combined two sweet breakfast items, there was a Thanksgiving treat that combined not two, but three dinner entrees. The \u003cstrong>Turducken\u003c/strong> is a feat of food engineering wizardy: a chicken inside a duck inside a turkey. While you can buy Turducken already made, you can also try to make your own using this \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/turducken-recipe/index.html\" target=\"_blank\">Paula Deen recipe\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72686\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/14991743@N00/3461693930/in/photolist-6gU617-6gU65J-6kJk8h-6pyjtW-6pyjVC-7hnpYp-7iAyGw-7iRtoy-7iRzxd-7jtGMM-7jtGSi-7jxhhJ-7kuqan-7kXpS7-7kXrHw-7p82ue-7pbTtN-7qoPZS-7qu7MB-7queZF-7qxCye-7qxCDk-7qxGuF-7qxHCp-7qxKoZ-7qy6tu-7qyc19-7qBzPE-7qBCq7-7rTiR2-8mEyNU-9BDu43-9BAwNT-9BAyji-8XWsNe-7RtPw1-7Rqznv-8RkT7m-8RkT8w-8QQ8U6-8RrNSr-8RuVyu-8RuVpw-8RuVMY-8RrP8X-8RuVgm-8RrNBp-8RrP1Z-9E3q4X-7Pu5Hc-94Gvyh\">\u003cimg class=\"size-full wp-image-72686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/3461693930_a188db6422_z.jpg\" alt=\"The cross-section of a turducken. Photo: Jessica and Lon Binder/Flickr\" width=\"640\" height=\"427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cross-section of a turducken. Photo: Jessica and Lon Binder/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to desserts, there's virtually no mash-up that can go badly. Throw together some sweets and call it something new. Putting Oreos in things is particularly hot right now, because who doesn't like Oreos? You can make \u003ca href=\"http://www.bakersroyale.com/cookies/oreo-stuffed-funfetti-cookies/\" target=\"_blank\">cookies with Oreos baked inside\u003c/a>. Or, stick a Reese's inside an Oreo and cover the whole thing in chocolate and create \u003ca href=\"http://cookiesandcups.com/reeses-stuffed-oreos/\" target=\"_blank\">Reese's stuffed Oreos\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_72691\" class=\"wp-caption aligncenter\" style=\"max-width: 570px\">\u003ca href=\"http://cookiesandcups.com/reeses-stuffed-oreos/\">\u003cimg class=\"size-full wp-image-72691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/IMG_4834.jpg\" alt=\"Reese's stuffed Oreos have to be tasty. Photo: Cookies and Cups\" width=\"570\" height=\"370\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reese's stuffed Oreos have to be tasty. Photo: Cookies and Cups\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has had its own food mash-ups. Around here \u003cstrong>the ramen burger\u003c/strong>, a burger with two buns made of ramen noodles, was on the menu at \u003ca href=\"http://www.nombesf.com/\" target=\"_blank\">Nombe\u003c/a> long before it became a hot New York item that people lined up down the block for. Now, the food truck pop-up restaurant \u003ca href=\"http://haparamensf.com/\" target=\"_blank\">Hapa Ramen\u003c/a> has come along and created an even more intense mash-up: \u003cstrong>cheeseburger ramen soup\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_72690\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/65070045@N03/9450718289/in/photolist-fp8phM-bg3t9X-99QYh7-fygTss-gdozbg-geEhdx-8PikaW-dP51JK-8kptny-8qiJNV-a6VkHs-aCJ93Y-dkAYu3-ftLd42\">\u003cimg class=\"size-full wp-image-72690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9450718289_ae9da1e235_z.jpg\" alt=\"The Ramen Burger. Photo: sneurgaonkar/Flickr\" width=\"640\" height=\"474\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Ramen Burger. Photo: sneurgaonkar/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is also home to the \u003cstrong>red velvet fried chicken\u003c/strong> -- fried chicken in red velvet cake batter and covered in red velvet crumbs. \u003ca href=\"http://americancupcake.com/\" target=\"_blank\">American Cupcake\u003c/a>, whose most famous item is the red velvet fried chicken, is making its name with odd food mash-ups that capitalize on the current craze, like cupcake pancakes and candy apple ribs.\u003c/p>\n\u003cfigure id=\"attachment_72696\" class=\"wp-caption aligncenter\" style=\"max-width: 448px\">\u003ca href=\"http://www.flickr.com/photos/13304425@N02/5061432461/in/photolist-8HgawV-9gTREg-8C6tpV-8nLtjy-93tvUA-edu6uQ-8XbDYe-eYMkVC-eYAdm8-8XbDWc-fDfFKX-cr49S9-bFjfPx-bcwsag-9iGK4r-abxajH-cMHFEu-bipTg6-7Q58An-8XeFrW-8XeFtf-8XbE9i-8tWze6-e45yMS-fDfHT4-fR1DhE-f8tLkq-9aQoY3-97jT4H-8wWX9o-7Dsa7D-dPVtpR-8iYDU9-8iYDRS-bfzLbR-eh3C5t-dQZ9xe-fmbY8m-8XeFau-9gVfwx-8XbDUV-8XeFnQ-8XbE3X-8XbDZt-8XbE5i-8XbE2n-8XbDXc-eGFmRg-fs83vY-b8816i-e1SmkH\">\u003cimg class=\" wp-image-72696 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/5061432461_3448424c0c_z.jpg\" alt=\"Red velvet fried chicken at American Cupcake. Photo: atomic girl nyc/Flickr\" width=\"448\" height=\"336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red velvet fried chicken at American Cupcake. Photo: atomic girl nyc/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area is even home to a lesser-known tasty mash-up. \u003cstrong>The chinito\u003c/strong>, a Chinese burrito, was created by \u003ca href=\"http://missionchinesefood.com/\" target=\"_blank\">Mission Chinese Food\u003c/a>. The chinito, which comes vegan or with Peking duck, is a Chinese donut stuffed with vegetables and meat and then wrapped in a rice noodle. Sounds gross, but \u003ca href=\"http://www.chow.com/food-news/51862/more-culinary-mash-ups\" target=\"_blank\">it's supposed to be delicious\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Has the mash-up craze reached its end? Or, will we be cursed/blessed with many more tasty and strange combinations?\u003c/p>\n\n",
"disqusIdentifier": "72683 http://blogs.kqed.org/bayareabites/?p=72683",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/10/31/food-mash-ups-the-most-popular-combos-of-the-dying-craze/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 513,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1383254504,
"excerpt": "The food mash-up craze -- combining two (or more) items into one -- has very nearly run its course. Here are some of the most popular food mash-ups.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The food mash-up craze -- combining two (or more) items into one -- has very nearly run its course. Here are some of the most popular food mash-ups.",
"title": "Food Mash-Ups: The Most Popular Combos of the (Dying?) Craze | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Food Mash-Ups: The Most Popular Combos of the (Dying?) Craze",
"datePublished": "2013-10-31T08:52:04-07:00",
"dateModified": "2013-10-31T14:21:44-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "food-mash-ups-the-most-popular-combos-of-the-dying-craze",
"status": "publish",
"path": "/bayareabites/72683/food-mash-ups-the-most-popular-combos-of-the-dying-craze",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67816\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6-feature.jpg\">\u003cimg class=\"size-full wp-image-67816 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts6-feature.jpg\" alt=\"A sampling of cronuts. Did the croissant-donut start the food mash-up craze? Photo: Kelly O'Mara\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sampling of cronuts. Did the croissant-donut start the food mash-up craze? Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>It's hard to say which came first in food mash-up history: the \u003ca title=\"The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants\" href=\"http://ww2.kqed.org/bayareabites/2013/08/07/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants/\" target=\"_blank\">Cronut \u003c/a>or the Doritos Loco Taco. Both paved the way for people to start throwing together foods and calling it innovation. Partially, it's simply out of necessity. Snack food makers introduce 2,000 new products every year, \u003ca href=\"http://online.wsj.com/news/articles/SB10001424052702303812104576441720328761938\" target=\"_blank\">according the the Wall Street Journal\u003c/a>, and they're running out of ideas. Partially, food mash-ups are simply \u003ca href=\"http://laist.com/2013/09/18/mash-up_moratorium_quit_it_with_the.php\" target=\"_blank\">a craze whose time may be coming to an end\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.seriouseats.com/2013/09/popeyes-chicken-waffle-tenders-review.html\" target=\"_blank\">Chicken waffle tenders\u003c/a>? \u003cstrong>Done.\u003c/strong> \u003ca href=\"https://www.dunkindonuts.com/content/dunkindonuts/en/menu/food/sandwiches/breakfastsandwiches/Glazed_donut_breakfast_sandwich.html\" target=\"_blank\">Donut breakfast sandwiches\u003c/a>? \u003cstrong>Done.\u003c/strong> \u003ca href=\"http://consumerist.com/2013/08/20/taco-bell-now-testing-waffle-tacos-filled-with-fruit-and-fried-chicken/\" target=\"_blank\">Waffle tacos\u003c/a>? \u003cstrong>Done.\u003c/strong> \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>? \u003cstrong>Done\u003c/strong>, though that actually sounds pretty good.\u003c/p>\n\u003cp>Here are some of the most popular and tastiest sounding mash-ups.\u003c/p>\n\u003cp>Before the Cronut combined two sweet breakfast items, there was a Thanksgiving treat that combined not two, but three dinner entrees. The \u003cstrong>Turducken\u003c/strong> is a feat of food engineering wizardy: a chicken inside a duck inside a turkey. While you can buy Turducken already made, you can also try to make your own using this \u003ca href=\"http://www.foodnetwork.com/recipes/paula-deen/turducken-recipe/index.html\" target=\"_blank\">Paula Deen recipe\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_72686\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/14991743@N00/3461693930/in/photolist-6gU617-6gU65J-6kJk8h-6pyjtW-6pyjVC-7hnpYp-7iAyGw-7iRtoy-7iRzxd-7jtGMM-7jtGSi-7jxhhJ-7kuqan-7kXpS7-7kXrHw-7p82ue-7pbTtN-7qoPZS-7qu7MB-7queZF-7qxCye-7qxCDk-7qxGuF-7qxHCp-7qxKoZ-7qy6tu-7qyc19-7qBzPE-7qBCq7-7rTiR2-8mEyNU-9BDu43-9BAwNT-9BAyji-8XWsNe-7RtPw1-7Rqznv-8RkT7m-8RkT8w-8QQ8U6-8RrNSr-8RuVyu-8RuVpw-8RuVMY-8RrP8X-8RuVgm-8RrNBp-8RrP1Z-9E3q4X-7Pu5Hc-94Gvyh\">\u003cimg class=\"size-full wp-image-72686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/3461693930_a188db6422_z.jpg\" alt=\"The cross-section of a turducken. Photo: Jessica and Lon Binder/Flickr\" width=\"640\" height=\"427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The cross-section of a turducken. Photo: Jessica and Lon Binder/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>When it comes to desserts, there's virtually no mash-up that can go badly. Throw together some sweets and call it something new. Putting Oreos in things is particularly hot right now, because who doesn't like Oreos? You can make \u003ca href=\"http://www.bakersroyale.com/cookies/oreo-stuffed-funfetti-cookies/\" target=\"_blank\">cookies with Oreos baked inside\u003c/a>. Or, stick a Reese's inside an Oreo and cover the whole thing in chocolate and create \u003ca href=\"http://cookiesandcups.com/reeses-stuffed-oreos/\" target=\"_blank\">Reese's stuffed Oreos\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_72691\" class=\"wp-caption aligncenter\" style=\"max-width: 570px\">\u003ca href=\"http://cookiesandcups.com/reeses-stuffed-oreos/\">\u003cimg class=\"size-full wp-image-72691\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/IMG_4834.jpg\" alt=\"Reese's stuffed Oreos have to be tasty. Photo: Cookies and Cups\" width=\"570\" height=\"370\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reese's stuffed Oreos have to be tasty. Photo: Cookies and Cups\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has had its own food mash-ups. Around here \u003cstrong>the ramen burger\u003c/strong>, a burger with two buns made of ramen noodles, was on the menu at \u003ca href=\"http://www.nombesf.com/\" target=\"_blank\">Nombe\u003c/a> long before it became a hot New York item that people lined up down the block for. Now, the food truck pop-up restaurant \u003ca href=\"http://haparamensf.com/\" target=\"_blank\">Hapa Ramen\u003c/a> has come along and created an even more intense mash-up: \u003cstrong>cheeseburger ramen soup\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_72690\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/65070045@N03/9450718289/in/photolist-fp8phM-bg3t9X-99QYh7-fygTss-gdozbg-geEhdx-8PikaW-dP51JK-8kptny-8qiJNV-a6VkHs-aCJ93Y-dkAYu3-ftLd42\">\u003cimg class=\"size-full wp-image-72690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/9450718289_ae9da1e235_z.jpg\" alt=\"The Ramen Burger. Photo: sneurgaonkar/Flickr\" width=\"640\" height=\"474\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Ramen Burger. Photo: sneurgaonkar/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is also home to the \u003cstrong>red velvet fried chicken\u003c/strong> -- fried chicken in red velvet cake batter and covered in red velvet crumbs. \u003ca href=\"http://americancupcake.com/\" target=\"_blank\">American Cupcake\u003c/a>, whose most famous item is the red velvet fried chicken, is making its name with odd food mash-ups that capitalize on the current craze, like cupcake pancakes and candy apple ribs.\u003c/p>\n\u003cfigure id=\"attachment_72696\" class=\"wp-caption aligncenter\" style=\"max-width: 448px\">\u003ca href=\"http://www.flickr.com/photos/13304425@N02/5061432461/in/photolist-8HgawV-9gTREg-8C6tpV-8nLtjy-93tvUA-edu6uQ-8XbDYe-eYMkVC-eYAdm8-8XbDWc-fDfFKX-cr49S9-bFjfPx-bcwsag-9iGK4r-abxajH-cMHFEu-bipTg6-7Q58An-8XeFrW-8XeFtf-8XbE9i-8tWze6-e45yMS-fDfHT4-fR1DhE-f8tLkq-9aQoY3-97jT4H-8wWX9o-7Dsa7D-dPVtpR-8iYDU9-8iYDRS-bfzLbR-eh3C5t-dQZ9xe-fmbY8m-8XeFau-9gVfwx-8XbDUV-8XeFnQ-8XbE3X-8XbDZt-8XbE5i-8XbE2n-8XbDXc-eGFmRg-fs83vY-b8816i-e1SmkH\">\u003cimg class=\" wp-image-72696 \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/5061432461_3448424c0c_z.jpg\" alt=\"Red velvet fried chicken at American Cupcake. Photo: atomic girl nyc/Flickr\" width=\"448\" height=\"336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red velvet fried chicken at American Cupcake. Photo: atomic girl nyc/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area is even home to a lesser-known tasty mash-up. \u003cstrong>The chinito\u003c/strong>, a Chinese burrito, was created by \u003ca href=\"http://missionchinesefood.com/\" target=\"_blank\">Mission Chinese Food\u003c/a>. The chinito, which comes vegan or with Peking duck, is a Chinese donut stuffed with vegetables and meat and then wrapped in a rice noodle. Sounds gross, but \u003ca href=\"http://www.chow.com/food-news/51862/more-culinary-mash-ups\" target=\"_blank\">it's supposed to be delicious\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Has the mash-up craze reached its end? Or, will we be cursed/blessed with many more tasty and strange combinations?\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/72683/food-mash-ups-the-most-popular-combos-of-the-dying-craze",
"authors": [
"1459"
],
"categories": [
"bayareabites_752",
"bayareabites_1653",
"bayareabites_4084",
"bayareabites_12",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_12009",
"bayareabites_2256",
"bayareabites_12596",
"bayareabites_2957"
],
"featImg": "bayareabites_67816",
"label": "bayareabites"
},
"bayareabites_73027": {
"type": "posts",
"id": "bayareabites_73027",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "73027",
"score": null,
"sort": [
1383084875000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1383084875,
"format": "aside",
"disqusTitle": "A Japanese iPhone Gadget Teases The Tummy With Food Smells",
"title": "A Japanese iPhone Gadget Teases The Tummy With Food Smells",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73032\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scentee.jpg\">\u003cimg 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=\"624\" height=\"467\" class=\"size-full wp-image-73032\">\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>Post by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/29/241594511/a-japanese-iphone-gadget-teases-the-tummy-with-food-smells\">The Salt at NPR Food\u003c/a> (10/29/13)\u003c/p>\n\u003cp>Have you ever wished that your iPhone could bring you the smell of coffee, curry or steak?\u003c/p>\n\u003cp>No? Well, there's a gadget for that.\u003c/p>\n\u003cp>Japanese company \u003ca href=\"http://www.scentee.com/\">Scentee\u003c/a> has invented a spherical iPhone attachment that can squirt out aromas ranging from flowery to savory. Each scent comes in a separate cartridge, which you can change out by opening up the device. And to power it up, all you have to do is plug it into you phone's headphone jack.\u003c/p>\n\u003cp>In the words of Scentee's CEO Koki Tsubouchi: \"The iPod made music portable. We want to do that for scent.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're in the mood for food smells, Scentee has an app called \u003ca href=\"http://www.scentee.com/apps/hanayakiniku/\">\u003cem>Hana Yakiniku\u003c/em>\u003c/a>, which roughly translates to \"nose grilled meat,\" programmed with three scents: short ribs, grilled beef and buttered potatoes.\u003c/p>\n\u003cp>In a promotional video, the message seems to be that the smell of meat and potatoes may be an appealing substitute for actual meat and potatoes.\u003c/p>\n\u003cp>The video shows a slender woman sniffing grilled beef as she chows down on plain lettuce, and a cash-strapped student happily deluded (through smell) into believing his white rice is topped with short ribs.\u003c/p>\n\u003cp>This marketing of imaginary meat is a bit strange, frankly. Clearly anyone who can afford this app, and an iPhone for that matter, is sufficiently nourished. And perhaps someone seriously in need of protein would not find it so amusing.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=oDQpF3NWoJQ]\u003c/p>\n\u003cp>Tsubouchi insists the app is supposed to be fun, even silly. Look no further than the giant dismembered nose and promo copy describing the product as \"revolutionary new deliciousness that mankind finally managed to develop after 7 million years of continuous evolution.\"\u003c/p>\n\u003cp>Still, we were curious — could the smell of meat actually satisfy cravings for it? Smell, of course, is very closely connected to taste. According to \u003ca href=\"http://www.monell.org/faculty/people/pelchat\">Marcia Pelchat\u003c/a>, sensory psychologist at the \u003ca href=\"http://www.monell.org/\">Monell Chemical Senses Center\u003c/a>, our tongues are able to distinguish between sweet, savory, bitter and tart. But \"smell provides a lot of the variety in flavor,\" she tells us.\u003c/p>\n\u003cp>It's no surprise, then, that food manufactures have long been \u003ca href=\"http://money.cnn.com/2009/05/29/news/companies/smell_test.fortune/\">interested\u003c/a> in using smell to manipulate our sense of taste. But to truly trick your mind into thinking you're eating beef, you would have to chomp on something that at least feels like meat. \"I think you need the texture and the whole context,\" says Pelchat. Lettuce won't work, but fake meat might — which means this could be a good app for vegetarians with withdrawal cravings.\u003c/p>\n\u003cp>You'll be able to test it out for yourself in late November, when Scentee makes its U.S. debut. The Japanese will be able to purchase it a bit earlier — by mid-November. The device will retail at about $35, with the scent cartridges for $5 each.\u003c/p>\n\u003cp>Tsubouchi says his company is in talks with American food manufacturers, who are interested in developing advertisements that entice your nose as well as your eyes.\u003c/p>\n\u003cp>The company is also releasing a series of apps that link the scents to your phone's alarm clock, text messages and social media alerts. So you'll be able to wake up every morning and literally smell the roses (or the short ribs). \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",
"disqusIdentifier": "73027 http://blogs.kqed.org/bayareabites/?p=73027",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/10/29/a-japanese-iphone-gadget-teases-the-tummy-with-food-smells/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 581,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1383084875,
"excerpt": "Scentee draws power from an iPhone to blast you with the smell of hearty meat or lavender. But could the synthetic smell of meat trick your brain into thinking you're eating meat instead of plain rice?",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Scentee draws power from an iPhone to blast you with the smell of hearty meat or lavender. But could the synthetic smell of meat trick your brain into thinking you're eating meat instead of plain rice?",
"title": "A Japanese iPhone Gadget Teases The Tummy With Food Smells | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Japanese iPhone Gadget Teases The Tummy With Food Smells",
"datePublished": "2013-10-29T15:14:35-07:00",
"dateModified": "2013-10-29T15:14:35-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-japanese-iphone-gadget-teases-the-tummy-with-food-smells",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=241594511&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Maanvi Singh",
"nprStoryDate": "Tue, 29 Oct 2013 13:35:00 -0400",
"nprLastModifiedDate": "Tue, 29 Oct 2013 13:58:18 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/10/29/241594511/a-japanese-iphone-gadget-teases-the-tummy-with-food-smells?ft=3&f=241594511",
"nprStoryId": "241594511",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 29 Oct 2013 15:35:00 -0400",
"path": "/bayareabites/73027/a-japanese-iphone-gadget-teases-the-tummy-with-food-smells",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73032\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/scentee.jpg\">\u003cimg 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=\"624\" height=\"467\" class=\"size-full wp-image-73032\">\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>Post by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/29/241594511/a-japanese-iphone-gadget-teases-the-tummy-with-food-smells\">The Salt at NPR Food\u003c/a> (10/29/13)\u003c/p>\n\u003cp>Have you ever wished that your iPhone could bring you the smell of coffee, curry or steak?\u003c/p>\n\u003cp>No? Well, there's a gadget for that.\u003c/p>\n\u003cp>Japanese company \u003ca href=\"http://www.scentee.com/\">Scentee\u003c/a> has invented a spherical iPhone attachment that can squirt out aromas ranging from flowery to savory. Each scent comes in a separate cartridge, which you can change out by opening up the device. And to power it up, all you have to do is plug it into you phone's headphone jack.\u003c/p>\n\u003cp>In the words of Scentee's CEO Koki Tsubouchi: \"The iPod made music portable. We want to do that for scent.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're in the mood for food smells, Scentee has an app called \u003ca href=\"http://www.scentee.com/apps/hanayakiniku/\">\u003cem>Hana Yakiniku\u003c/em>\u003c/a>, which roughly translates to \"nose grilled meat,\" programmed with three scents: short ribs, grilled beef and buttered potatoes.\u003c/p>\n\u003cp>In a promotional video, the message seems to be that the smell of meat and potatoes may be an appealing substitute for actual meat and potatoes.\u003c/p>\n\u003cp>The video shows a slender woman sniffing grilled beef as she chows down on plain lettuce, and a cash-strapped student happily deluded (through smell) into believing his white rice is topped with short ribs.\u003c/p>\n\u003cp>This marketing of imaginary meat is a bit strange, frankly. Clearly anyone who can afford this app, and an iPhone for that matter, is sufficiently nourished. And perhaps someone seriously in need of protein would not find it so amusing.\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/oDQpF3NWoJQ'\n title='//www.youtube.com/embed/oDQpF3NWoJQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Tsubouchi insists the app is supposed to be fun, even silly. Look no further than the giant dismembered nose and promo copy describing the product as \"revolutionary new deliciousness that mankind finally managed to develop after 7 million years of continuous evolution.\"\u003c/p>\n\u003cp>Still, we were curious — could the smell of meat actually satisfy cravings for it? Smell, of course, is very closely connected to taste. According to \u003ca href=\"http://www.monell.org/faculty/people/pelchat\">Marcia Pelchat\u003c/a>, sensory psychologist at the \u003ca href=\"http://www.monell.org/\">Monell Chemical Senses Center\u003c/a>, our tongues are able to distinguish between sweet, savory, bitter and tart. But \"smell provides a lot of the variety in flavor,\" she tells us.\u003c/p>\n\u003cp>It's no surprise, then, that food manufactures have long been \u003ca href=\"http://money.cnn.com/2009/05/29/news/companies/smell_test.fortune/\">interested\u003c/a> in using smell to manipulate our sense of taste. But to truly trick your mind into thinking you're eating beef, you would have to chomp on something that at least feels like meat. \"I think you need the texture and the whole context,\" says Pelchat. Lettuce won't work, but fake meat might — which means this could be a good app for vegetarians with withdrawal cravings.\u003c/p>\n\u003cp>You'll be able to test it out for yourself in late November, when Scentee makes its U.S. debut. The Japanese will be able to purchase it a bit earlier — by mid-November. The device will retail at about $35, with the scent cartridges for $5 each.\u003c/p>\n\u003cp>Tsubouchi says his company is in talks with American food manufacturers, who are interested in developing advertisements that entice your nose as well as your eyes.\u003c/p>\n\u003cp>The company is also releasing a series of apps that link the scents to your phone's alarm clock, text messages and social media alerts. So you'll be able to wake up every morning and literally smell the roses (or the short ribs). \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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/73027/a-japanese-iphone-gadget-teases-the-tummy-with-food-smells",
"authors": [
"byline_bayareabites_73027"
],
"categories": [
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_316"
],
"tags": [
"bayareabites_12627",
"bayareabites_12626",
"bayareabites_12628",
"bayareabites_12625",
"bayareabites_10921"
],
"featImg": "bayareabites_73032",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=food-and-technology": {
"isFetching": false,
"latestQuery": {
"from": 516,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 743,
"relation": "eq"
},
"items": [
"bayareabites_74507",
"bayareabites_74403",
"bayareabites_74243",
"bayareabites_74077",
"bayareabites_73560",
"bayareabites_73793",
"bayareabites_73644",
"bayareabites_73518",
"bayareabites_73540",
"bayareabites_73433",
"bayareabites_72683",
"bayareabites_73027"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_food-and-technology": {
"isLoading": true
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_14753": {
"type": "terms",
"id": "bayareabites_14753",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 266,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/tag/beer"
},
"bayareabites_12735": {
"type": "terms",
"id": "bayareabites_12735",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12735",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer-tapping",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beer-tapping Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7198,
"slug": "beer-tapping",
"isLoading": false,
"link": "/bayareabites/tag/beer-tapping"
},
"bayareabites_14756": {
"type": "terms",
"id": "bayareabites_14756",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14756",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 323,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/tag/science"
},
"bayareabites_10921": {
"type": "terms",
"id": "bayareabites_10921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5380,
"slug": "the-salt",
"isLoading": false,
"link": "/bayareabites/tag/the-salt"
},
"bayareabites_188": {
"type": "terms",
"id": "bayareabites_188",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "188",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5989,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/category/cheese"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_14750": {
"type": "terms",
"id": "bayareabites_14750",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14750",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 153,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/tag/cheese"
},
"bayareabites_11510": {
"type": "terms",
"id": "bayareabites_11510",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11510",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fermentation",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fermentation Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5971,
"slug": "fermentation",
"isLoading": false,
"link": "/bayareabites/tag/fermentation"
},
"bayareabites_97": {
"type": "terms",
"id": "bayareabites_97",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "97",
"found": true
},
"relationships": {},
"featImg": null,
"name": "michael pollan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "michael pollan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 61,
"slug": "michael-pollan",
"isLoading": false,
"link": "/bayareabites/tag/michael-pollan"
},
"bayareabites_12726": {
"type": "terms",
"id": "bayareabites_12726",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12726",
"found": true
},
"relationships": {},
"featImg": null,
"name": "microbles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "microbles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7189,
"slug": "microbles",
"isLoading": false,
"link": "/bayareabites/tag/microbles"
},
"bayareabites_12727": {
"type": "terms",
"id": "bayareabites_12727",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12727",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Olafur Eliasson",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Olafur Eliasson Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7190,
"slug": "olafur-eliasson",
"isLoading": false,
"link": "/bayareabites/tag/olafur-eliasson"
},
"bayareabites_2890": {
"type": "terms",
"id": "bayareabites_2890",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2890",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yogurt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yogurt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2019,
"slug": "yogurt",
"isLoading": false,
"link": "/bayareabites/tag/yogurt"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_11270": {
"type": "terms",
"id": "bayareabites_11270",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11270",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dan charles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dan charles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5729,
"slug": "dan-charles",
"isLoading": false,
"link": "/bayareabites/tag/dan-charles"
},
"bayareabites_12723": {
"type": "terms",
"id": "bayareabites_12723",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12723",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Earthbound Farms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Earthbound Farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7186,
"slug": "earthbound-farms",
"isLoading": false,
"link": "/bayareabites/tag/earthbound-farms"
},
"bayareabites_2608": {
"type": "terms",
"id": "bayareabites_2608",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2608",
"found": true
},
"relationships": {},
"featImg": null,
"name": "FDA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "FDA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1862,
"slug": "fda",
"isLoading": false,
"link": "/bayareabites/tag/fda"
},
"bayareabites_12722": {
"type": "terms",
"id": "bayareabites_12722",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12722",
"found": true
},
"relationships": {},
"featImg": null,
"name": "manure",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "manure Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7185,
"slug": "manure",
"isLoading": false,
"link": "/bayareabites/tag/manure"
},
"bayareabites_65": {
"type": "terms",
"id": "bayareabites_65",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "65",
"found": true
},
"relationships": {},
"featImg": null,
"name": "organic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "organic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 29,
"slug": "organic",
"isLoading": false,
"link": "/bayareabites/tag/organic"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_1865": {
"type": "terms",
"id": "bayareabites_1865",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food bloggers and social media",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food bloggers and social media Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1240,
"slug": "food-bloggers-and-social-media",
"isLoading": false,
"link": "/bayareabites/category/food-bloggers-and-social-media"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_12715": {
"type": "terms",
"id": "bayareabites_12715",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12715",
"found": true
},
"relationships": {},
"featImg": null,
"name": "classic recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "classic recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7178,
"slug": "classic-recipes",
"isLoading": false,
"link": "/bayareabites/tag/classic-recipes"
},
"bayareabites_12712": {
"type": "terms",
"id": "bayareabites_12712",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12712",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fakesgiving",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fakesgiving Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7175,
"slug": "fakesgiving",
"isLoading": false,
"link": "/bayareabites/tag/fakesgiving"
},
"bayareabites_12711": {
"type": "terms",
"id": "bayareabites_12711",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12711",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Food & Wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Food & Wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7174,
"slug": "food-wine",
"isLoading": false,
"link": "/bayareabites/tag/food-wine"
},
"bayareabites_228": {
"type": "terms",
"id": "bayareabites_228",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "228",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 193,
"slug": "pie",
"isLoading": false,
"link": "/bayareabites/tag/pie"
},
"bayareabites_530": {
"type": "terms",
"id": "bayareabites_530",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "530",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 495,
"slug": "thanksgiving",
"isLoading": false,
"link": "/bayareabites/tag/thanksgiving"
},
"bayareabites_12714": {
"type": "terms",
"id": "bayareabites_12714",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12714",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Bitten Word",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Bitten Word Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7177,
"slug": "the-bitten-word",
"isLoading": false,
"link": "/bayareabites/tag/the-bitten-word"
},
"bayareabites_631": {
"type": "terms",
"id": "bayareabites_631",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "631",
"found": true
},
"relationships": {},
"featImg": null,
"name": "trends",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "trends Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 596,
"slug": "trends",
"isLoading": false,
"link": "/bayareabites/tag/trends"
},
"bayareabites_543": {
"type": "terms",
"id": "bayareabites_543",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "543",
"found": true
},
"relationships": {},
"featImg": null,
"name": "turkey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "turkey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 508,
"slug": "turkey",
"isLoading": false,
"link": "/bayareabites/tag/turkey"
},
"bayareabites_12713": {
"type": "terms",
"id": "bayareabites_12713",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12713",
"found": true
},
"relationships": {},
"featImg": null,
"name": "word cloud",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "word cloud Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7176,
"slug": "word-cloud",
"isLoading": false,
"link": "/bayareabites/tag/word-cloud"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_12555": {
"type": "terms",
"id": "bayareabites_12555",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12555",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marketing, advertising & labeling",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marketing, advertising & labeling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7018,
"slug": "marketing-and-advertising",
"isLoading": false,
"link": "/bayareabites/category/marketing-and-advertising"
},
"bayareabites_12678": {
"type": "terms",
"id": "bayareabites_12678",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12678",
"found": true
},
"relationships": {},
"featImg": null,
"name": "google nose",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "google nose Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7141,
"slug": "google-nose",
"isLoading": false,
"link": "/bayareabites/tag/google-nose"
},
"bayareabites_12626": {
"type": "terms",
"id": "bayareabites_12626",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12626",
"found": true
},
"relationships": {},
"featImg": null,
"name": "scent technology",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "scent technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7089,
"slug": "scent-technology",
"isLoading": false,
"link": "/bayareabites/tag/scent-technology"
},
"bayareabites_12628": {
"type": "terms",
"id": "bayareabites_12628",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12628",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Scentee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Scentee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7091,
"slug": "scentee",
"isLoading": false,
"link": "/bayareabites/tag/scentee"
},
"bayareabites_12136": {
"type": "terms",
"id": "bayareabites_12136",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12136",
"found": true
},
"relationships": {},
"featImg": null,
"name": "smell",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "smell Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6598,
"slug": "smell",
"isLoading": false,
"link": "/bayareabites/tag/smell"
},
"bayareabites_12625": {
"type": "terms",
"id": "bayareabites_12625",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12625",
"found": true
},
"relationships": {},
"featImg": null,
"name": "smell technology",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "smell technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7088,
"slug": "smell-technology",
"isLoading": false,
"link": "/bayareabites/tag/smell-technology"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_11456": {
"type": "terms",
"id": "bayareabites_11456",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11456",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bacteria",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bacteria Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5917,
"slug": "bacteria",
"isLoading": false,
"link": "/bayareabites/tag/bacteria"
},
"bayareabites_12046": {
"type": "terms",
"id": "bayareabites_12046",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12046",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fermented foods",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fermented foods Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6508,
"slug": "fermented-foods",
"isLoading": false,
"link": "/bayareabites/tag/fermented-foods"
},
"bayareabites_12685": {
"type": "terms",
"id": "bayareabites_12685",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12685",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Human Food Project",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Human Food Project Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7148,
"slug": "human-food-project",
"isLoading": false,
"link": "/bayareabites/tag/human-food-project"
},
"bayareabites_12684": {
"type": "terms",
"id": "bayareabites_12684",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12684",
"found": true
},
"relationships": {},
"featImg": null,
"name": "microbiomes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "microbiomes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7147,
"slug": "microbiomes",
"isLoading": false,
"link": "/bayareabites/tag/microbiomes"
},
"bayareabites_184": {
"type": "terms",
"id": "bayareabites_184",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "184",
"found": true
},
"relationships": {},
"featImg": null,
"name": "probiotics",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "probiotics Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 149,
"slug": "probiotics",
"isLoading": false,
"link": "/bayareabites/tag/probiotics"
},
"bayareabites_1927": {
"type": "terms",
"id": "bayareabites_1927",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1927",
"found": true
},
"relationships": {},
"featImg": null,
"name": "online marketplaces and food sites",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "online marketplaces and food sites Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1472,
"slug": "online-marketplaces-and-food-sites",
"isLoading": false,
"link": "/bayareabites/category/online-marketplaces-and-food-sites"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_12677": {
"type": "terms",
"id": "bayareabites_12677",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12677",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fake reviews",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fake reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7140,
"slug": "fake-reviews",
"isLoading": false,
"link": "/bayareabites/tag/fake-reviews"
},
"bayareabites_939": {
"type": "terms",
"id": "bayareabites_939",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "939",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yelp",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yelp Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 860,
"slug": "yelp",
"isLoading": false,
"link": "/bayareabites/tag/yelp"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_9630": {
"type": "terms",
"id": "bayareabites_9630",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9630",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Burning Man",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Burning Man Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4084,
"slug": "burning-man",
"isLoading": false,
"link": "/bayareabites/tag/burning-man"
},
"bayareabites_1001": {
"type": "terms",
"id": "bayareabites_1001",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1001",
"found": true
},
"relationships": {},
"featImg": null,
"name": "doritos",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "doritos Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 912,
"slug": "doritos",
"isLoading": false,
"link": "/bayareabites/tag/doritos"
},
"bayareabites_12665": {
"type": "terms",
"id": "bayareabites_12665",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12665",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Feast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Feast Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7128,
"slug": "feast",
"isLoading": false,
"link": "/bayareabites/tag/feast"
},
"bayareabites_11044": {
"type": "terms",
"id": "bayareabites_11044",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11044",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Feastly",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Feastly Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5503,
"slug": "feastly",
"isLoading": false,
"link": "/bayareabites/tag/feastly"
},
"bayareabites_12662": {
"type": "terms",
"id": "bayareabites_12662",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12662",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food hackathon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food hackathon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7125,
"slug": "food-hackathon",
"isLoading": false,
"link": "/bayareabites/tag/food-hackathon"
},
"bayareabites_11039": {
"type": "terms",
"id": "bayareabites_11039",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11039",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Good Eggs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Good Eggs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5498,
"slug": "good-eggs",
"isLoading": false,
"link": "/bayareabites/tag/good-eggs"
},
"bayareabites_12200": {
"type": "terms",
"id": "bayareabites_12200",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12200",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Grubhub",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Grubhub Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6662,
"slug": "grubhub",
"isLoading": false,
"link": "/bayareabites/tag/grubhub"
},
"bayareabites_12667": {
"type": "terms",
"id": "bayareabites_12667",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12667",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hackathon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hackathon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7130,
"slug": "hackathon",
"isLoading": false,
"link": "/bayareabites/tag/hackathon"
},
"bayareabites_9467": {
"type": "terms",
"id": "bayareabites_9467",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9467",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hackers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hackers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3921,
"slug": "hackers",
"isLoading": false,
"link": "/bayareabites/tag/hackers"
},
"bayareabites_12666": {
"type": "terms",
"id": "bayareabites_12666",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12666",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sprig",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sprig Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7129,
"slug": "sprig",
"isLoading": false,
"link": "/bayareabites/tag/sprig"
},
"bayareabites_12661": {
"type": "terms",
"id": "bayareabites_12661",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12661",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tim west",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tim west Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7124,
"slug": "tim-west",
"isLoading": false,
"link": "/bayareabites/tag/tim-west"
},
"bayareabites_12277": {
"type": "terms",
"id": "bayareabites_12277",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12277",
"found": true
},
"relationships": {},
"featImg": null,
"name": "genetic engineering",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "genetic engineering Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6739,
"slug": "genetic-engineering",
"isLoading": false,
"link": "/bayareabites/tag/genetic-engineering"
},
"bayareabites_10787": {
"type": "terms",
"id": "bayareabites_10787",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10787",
"found": true
},
"relationships": {},
"featImg": null,
"name": "GMOs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "GMOs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5241,
"slug": "gmos",
"isLoading": false,
"link": "/bayareabites/tag/gmos"
},
"bayareabites_12663": {
"type": "terms",
"id": "bayareabites_12663",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12663",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Washington state",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Washington state Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7126,
"slug": "washington-state",
"isLoading": false,
"link": "/bayareabites/tag/washington-state"
},
"bayareabites_11521": {
"type": "terms",
"id": "bayareabites_11521",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11521",
"found": true
},
"relationships": {},
"featImg": null,
"name": "antibiotics",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "antibiotics Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5982,
"slug": "antibiotics",
"isLoading": false,
"link": "/bayareabites/tag/antibiotics"
},
"bayareabites_12605": {
"type": "terms",
"id": "bayareabites_12605",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12605",
"found": true
},
"relationships": {},
"featImg": null,
"name": "growth hormones",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "growth hormones Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7068,
"slug": "growth-hormones",
"isLoading": false,
"link": "/bayareabites/tag/growth-hormones"
},
"bayareabites_12656": {
"type": "terms",
"id": "bayareabites_12656",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12656",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pig farmers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pig farmers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7119,
"slug": "pig-farmers",
"isLoading": false,
"link": "/bayareabites/tag/pig-farmers"
},
"bayareabites_11393": {
"type": "terms",
"id": "bayareabites_11393",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11393",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pigs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pigs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5853,
"slug": "pigs",
"isLoading": false,
"link": "/bayareabites/tag/pigs"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_12009": {
"type": "terms",
"id": "bayareabites_12009",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12009",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cronut",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cronut Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6471,
"slug": "cronut",
"isLoading": false,
"link": "/bayareabites/tag/cronut"
},
"bayareabites_2256": {
"type": "terms",
"id": "bayareabites_2256",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2256",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1679,
"slug": "food-trends",
"isLoading": false,
"link": "/bayareabites/tag/food-trends"
},
"bayareabites_12596": {
"type": "terms",
"id": "bayareabites_12596",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12596",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mash-up",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mash-up Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7059,
"slug": "mash-up",
"isLoading": false,
"link": "/bayareabites/tag/mash-up"
},
"bayareabites_2957": {
"type": "terms",
"id": "bayareabites_2957",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2957",
"found": true
},
"relationships": {},
"featImg": null,
"name": "turducken",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "turducken Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2063,
"slug": "turducken",
"isLoading": false,
"link": "/bayareabites/tag/turducken"
},
"bayareabites_316": {
"type": "terms",
"id": "bayareabites_316",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "316",
"found": true
},
"relationships": {},
"featImg": null,
"name": "video",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "video Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5360,
"slug": "video",
"isLoading": false,
"link": "/bayareabites/category/video"
},
"bayareabites_12627": {
"type": "terms",
"id": "bayareabites_12627",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12627",
"found": true
},
"relationships": {},
"featImg": null,
"name": "iPhone",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "iPhone Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7090,
"slug": "iphone",
"isLoading": false,
"link": "/bayareabites/tag/iphone"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
