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"content": "\u003cfigure id=\"attachment_61228\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/edward-lee-headshot.-credit-dan-dry_sq-fe199e159820705d851853e5ef3b6ebaf217fc56-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/edward-lee-headshot.-credit-dan-dry_sq-fe199e159820705d851853e5ef3b6ebaf217fc56-s40.jpg\" alt=\"Chef Edward Lee moved to Louisville, Ky., 10 years ago to take over a restaurant called 610 Magnolia. There, he mixes the sweet of Southern food with the salt and umami of Asian cuisine. Photo: Dan Dry/Artisan Books.\" width=\"1120\" height=\"1121\" class=\"size-full wp-image-61228\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Edward Lee moved to Louisville, Ky., 10 years ago to take over a restaurant called 610 Magnolia. There, he mixes the sweet of Southern food with the salt and umami of Asian cuisine. Photo: Dan Dry/Artisan Books.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/05/20130503_me_19.mp3\"] \u003c/p>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food\">The Salt at NPR Food\u003c/a> (05/03/13)\u003c/p>\n\u003cp>Korean and Southern food may not seem like a natural pair. But now it's one more example of traditions emulsifying in the great American melting pot. Korean-American chef \u003ca href=\"http://chefedwardlee.com/bio/\">Edward Lee\u003c/a> makes that case with his new cookbook \u003cem>Smoke and Pickles: Recipes and Stories From a New Southern Kitchen\u003c/em>.\u003c/p>\n\u003cp>Fusion cooking comes naturally to Lee: He grew up in an immigrant neighborhood of Brooklyn surrounded by Jamaicans, Indians, Iranians and Jews.\u003c/p>\n\u003cp>\"When they immigrated to America, my parents deliberately decided they weren't going to live in the big Korean enclaves,\" Lee tells \u003cem>Morning Edition\u003c/em> host David Greene. \"They wanted to spread out and be amongst other people. That education in cuisine, ranging from so many different immigrant groups probably left more of a lasting impression on me in cuisine than anything else.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Their whole thing was 'You're an American. Be an American,' \" Lee says.\u003c/p>\n\u003cp>But Korean food was a way Lee connected with his grandmother. She rarely spoke of Korea because she didn't have very happy memories, he says, but \"food was the one thing that was kind of sacred and pure and hadn't been torn apart.\"\u003c/p>\n\u003cfigure id=\"attachment_61229\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/jacket-smoke-and-pickles_custom-81a07bcc08f7f834a9d2cee2223da2cc755705df-s3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/jacket-smoke-and-pickles_custom-81a07bcc08f7f834a9d2cee2223da2cc755705df-s3.jpg\" alt=\"Edward Lee's first cookbook, <em>Smoke and Pickles: Recipes and Stories From a New Southern Kitchen, </em>features Korean-southern comfort food. <br /><figcaption class=\" wp-caption-text>Photo: Artisan Books\" width=\"250\" class=\"size-full wp-image-61229\" />\u003c/a> Edward Lee's first cookbook, \u003cem>Smoke and Pickles: Recipes and Stories From a New Southern Kitchen, \u003c/em>features Korean-southern comfort food. \u003cbr>Photo: Artisan Books.\u003c/figure>\n\u003cp>As a kid, Lee says he would hang out with her in the kitchen, and at first, she ignored him. \"I would, little by little, start helping her with things,\" he says. \"She got very annoyed by that at first. She's like, 'You're a man. You're not supposed to be here learning how to make kimchi — that's women's work.' \"\u003c/p>\n\u003cp>Over the years, he says, they developed a strong bond that relied on few words.\u003c/p>\n\u003cp>Korean food was also how Lee established himself as a chef. In 1998 he opened a restaurant in Manhattan called Clay, which attracted a clientele that included plenty of celebrities. But the excitement wore off quickly.\u003c/p>\n\u003cp>\"Everything seemed right on paper: Korean kid opens Korean restaurant,\" he says. \"But it just didn't feel right to me, and I wasn't incredibly proud of the food. I felt like it was just an extension of what I thought people wanted me to cook.\"\u003c/p>\n\u003cp>He started to re-evaluate things and decided to travel around the country. The farthest his family had traveled in his childhood was New Jersey. \"That was huge for us,\" he says. \"Although I grew up in America and I was influenced by all of the things that other Americans are, I had no idea what America was. It was this vast unknown beyond New Jersey.\"\u003c/p>\n\u003cp>So in 2001 Lee went to places like Wisconsin and Washington, D.C., for the first time. And it was in Louisville at the Kentucky Derby that he fell in love with the South.\u003c/p>\n\u003cp>Within a year he had moved there to take over a restaurant called \u003ca href=\"http://610magnolia.com/\">610 Magnolia\u003c/a> and the fusion instinct kicked in. He started mixing Korean spice with Southern comfort food.\u003c/p>\n\u003cp>\"Southern food tends to be a little bit on the sweeter side. Asian food tends to be a little bit on the saltier, kind of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=16066892\">umami\u003c/a> side,\" Lee says. \"When they work and you put them together, they are actually are a wonderful marriage.\"\u003c/p>\n\u003cp>Grits, for example, reminded Lee of congee, a rice porridge Koreans usually eat with soy sauce and seafood. So Lee came up with a recipe for lamb braised in soy sauce and served over grits, transforming the sweet taste of the corn into something new.\u003c/p>\n\u003cp>Or take fried chicken. Koreans actually have a long tradition of frying chicken, Lee says. They just have a slightly different method of preparing the chicken for frying. \"The results are almost similar, but it's just different pathways to the same place,\" he says. \"And I find that a lot in Asian cuisine and Southern cuisine.\" \u003c/p>\n\u003cul>\n\u003cstrong>Related Stories\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/05/03/180588273/recipes-from-smoke-pickles\">Recipes from \u003cem>Smoke & Pickles\u003c/em>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Their whole thing was 'You're an American. Be an American,' \" Lee says.\u003c/p>\n\u003cp>But Korean food was a way Lee connected with his grandmother. She rarely spoke of Korea because she didn't have very happy memories, he says, but \"food was the one thing that was kind of sacred and pure and hadn't been torn apart.\"\u003c/p>\n\u003cfigure id=\"attachment_61229\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/jacket-smoke-and-pickles_custom-81a07bcc08f7f834a9d2cee2223da2cc755705df-s3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/jacket-smoke-and-pickles_custom-81a07bcc08f7f834a9d2cee2223da2cc755705df-s3.jpg\" alt=\"Edward Lee's first cookbook, <em>Smoke and Pickles: Recipes and Stories From a New Southern Kitchen, </em>features Korean-southern comfort food. <br /><figcaption class=\" wp-caption-text>Photo: Artisan Books\" width=\"250\" class=\"size-full wp-image-61229\" />\u003c/a> Edward Lee's first cookbook, \u003cem>Smoke and Pickles: Recipes and Stories From a New Southern Kitchen, \u003c/em>features Korean-southern comfort food. \u003cbr>Photo: Artisan Books.\u003c/figure>\n\u003cp>As a kid, Lee says he would hang out with her in the kitchen, and at first, she ignored him. \"I would, little by little, start helping her with things,\" he says. \"She got very annoyed by that at first. She's like, 'You're a man. You're not supposed to be here learning how to make kimchi — that's women's work.' \"\u003c/p>\n\u003cp>Over the years, he says, they developed a strong bond that relied on few words.\u003c/p>\n\u003cp>Korean food was also how Lee established himself as a chef. In 1998 he opened a restaurant in Manhattan called Clay, which attracted a clientele that included plenty of celebrities. But the excitement wore off quickly.\u003c/p>\n\u003cp>\"Everything seemed right on paper: Korean kid opens Korean restaurant,\" he says. \"But it just didn't feel right to me, and I wasn't incredibly proud of the food. I felt like it was just an extension of what I thought people wanted me to cook.\"\u003c/p>\n\u003cp>He started to re-evaluate things and decided to travel around the country. The farthest his family had traveled in his childhood was New Jersey. \"That was huge for us,\" he says. \"Although I grew up in America and I was influenced by all of the things that other Americans are, I had no idea what America was. It was this vast unknown beyond New Jersey.\"\u003c/p>\n\u003cp>So in 2001 Lee went to places like Wisconsin and Washington, D.C., for the first time. And it was in Louisville at the Kentucky Derby that he fell in love with the South.\u003c/p>\n\u003cp>Within a year he had moved there to take over a restaurant called \u003ca href=\"http://610magnolia.com/\">610 Magnolia\u003c/a> and the fusion instinct kicked in. He started mixing Korean spice with Southern comfort food.\u003c/p>\n\u003cp>\"Southern food tends to be a little bit on the sweeter side. Asian food tends to be a little bit on the saltier, kind of \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=16066892\">umami\u003c/a> side,\" Lee says. \"When they work and you put them together, they are actually are a wonderful marriage.\"\u003c/p>\n\u003cp>Grits, for example, reminded Lee of congee, a rice porridge Koreans usually eat with soy sauce and seafood. So Lee came up with a recipe for lamb braised in soy sauce and served over grits, transforming the sweet taste of the corn into something new.\u003c/p>\n\u003cp>Or take fried chicken. Koreans actually have a long tradition of frying chicken, Lee says. They just have a slightly different method of preparing the chicken for frying. \"The results are almost similar, but it's just different pathways to the same place,\" he says. \"And I find that a lot in Asian cuisine and Southern cuisine.\" \u003c/p>\n\u003cul>\n\u003cstrong>Related Stories\u003c/strong>\n\u003cli>\u003ca href=\"http://www.npr.org/2013/05/03/180588273/recipes-from-smoke-pickles\">Recipes from \u003cem>Smoke & Pickles\u003c/em>\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/05/03/180334026/chef-edward-lee-adds-korean-spice-to-southern-comfort-food\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Grocery Home Delivery May Be Greener Than Schlepping To The Store",
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"content": "\u003cfigure id=\"attachment_61198\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ap070823036473-f3752964d1aad509f992c14169142f1511c927f9-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ap070823036473-f3752964d1aad509f992c14169142f1511c927f9-s40.jpg\" alt=\"Amazon Fresh delivery man Tim Wilkie totes food to a house on Mercer Island, Wash. Photo: Joe Nicholson/AP\" width=\"1120\" height=\"839\" class=\"size-full wp-image-61198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amazon Fresh delivery man Tim Wilkie totes food to a house on Mercer Island, Wash. Photo: Joe Nicholson/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"www.npr.org/blogs/thesalt/2013/05/01/180330444/grocery-home-delivery-may-be-greener-than-schlepping-to-the-store\">The Salt at NPR Food\u003c/a> (05/02/13)\u003c/p>\n\u003cp>Home grocery delivery sounds like a frill for people too lazy to schlep to the store. But having food delivered can be more environmentally friendly than driving to the store, researchers say.\u003c/p>\n\u003cp>Having groceries delivered can cut carbon dioxide emissions by at least half, compared to driving to the store, according to a new study. That's because the delivery truck offers the equivalent of a \"shared ride\" for the food.\u003c/p>\n\u003cp>\"It's like a bus for groceries,\" says \u003ca href=\"http://faculty.washington.edu/annegood/\">Anne Goodchild\u003c/a>, an assistant professor of engineering at the University of Washington and a co-author of the study. \"Overwhelmingly, it's more efficient to be sharing a vehicle, even if it's a little larger.\"\u003c/p>\n\u003cp>Goodchild studies logistics and freight transportation. She also gets her groceries delivered. \"As a working mother, it's another trip I don't have to make while my kids are awake,\" she says. But, she admits, \"I felt sort of lazy and indulgent to be ordering my groceries this way.\"\u003c/p>\n\u003cfigure id=\"attachment_61199\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/grocery_1_custom-b6bdf0cebaaa51bb11b8006a9e236e736129acbc-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/grocery_1_custom-b6bdf0cebaaa51bb11b8006a9e236e736129acbc-s40.jpg\" alt=\"Putting food on the grocery equivalent of a bus requires a lot less mileage than individual trips to the store. <br /><figcaption class=\" wp-caption-text>Photo: Erica Wygonik/University of Washington\" width=\"1120\" height=\"542\" class=\"size-full wp-image-61199\" />\u003c/a> Putting food on the grocery equivalent of a bus requires a lot less mileage than individual trips to the store. \u003cbr>Photo: Erica Wygonik/University of Washington\u003c/figure>\n\u003cp>By combining her knowledge of freight transport and data on commuter habits, Goodchild and her colleagues were able to calculate just how efficient it is to put the groceries on the \"bus,\" using neighborhoods in Seattle and randomly choosing households as potential customers. Pretty darned efficient, it turns out.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Home food delivery trucks, they found, produce 20 to 75 percent less carbon dioxide than having the same households drive to the store. The variation is based on how close people live to the store, the number of people in the neighborhood getting food delivered and the efficiency of the truck's route.\u003c/p>\n\u003cp>Combining errands — say, stopping at the store on the way home from work — doesn't cut the sole shopper's carbon footprint much, Goodchild says, because shared transport is so much more efficient.\u003c/p>\n\u003cp>Grocery delivery is most efficient if the delivery service can cluster people along routes, rather than letting customers pick their delivery time. Clustered routes can produce 90 percent less CO2 than a random route, the researchers found. The \u003ca href=\"http://www.trforum.org/journal/toc.php?journal=2012sum\">study\u003c/a> was published in the \u003cem>Journal of the Transportation Research Forum\u003c/em>.\u003c/p>\n\u003cp>Motor vehicles are major producers of carbon dioxide, a greenhouse gas that contributes to climate change.\u003c/p>\n\u003cp>Up till now, probably the biggest motivator for people using home delivery services has been convenience, even though many companies charge a fee. But people who order groceries often accept less-than-convenient delivery times because they support the mission of community-supported agriculture, Goodchild notes.\u003c/p>\n\u003cp>Knowing that home delivery reduces greenhouse gas emissions may make it feel virtuous rather than indulgent.\u003c/p>\n\u003cp>\"Normally, things that are green are a little more work,\" Goodchild told The Salt. \"It's a little more work to ride your bike. It's a little more work to take transport. Maybe here's something that takes less effort.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"www.npr.org/blogs/thesalt/2013/05/01/180330444/grocery-home-delivery-may-be-greener-than-schlepping-to-the-store\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61198\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ap070823036473-f3752964d1aad509f992c14169142f1511c927f9-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ap070823036473-f3752964d1aad509f992c14169142f1511c927f9-s40.jpg\" alt=\"Amazon Fresh delivery man Tim Wilkie totes food to a house on Mercer Island, Wash. Photo: Joe Nicholson/AP\" width=\"1120\" height=\"839\" class=\"size-full wp-image-61198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amazon Fresh delivery man Tim Wilkie totes food to a house on Mercer Island, Wash. Photo: Joe Nicholson/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"www.npr.org/blogs/thesalt/2013/05/01/180330444/grocery-home-delivery-may-be-greener-than-schlepping-to-the-store\">The Salt at NPR Food\u003c/a> (05/02/13)\u003c/p>\n\u003cp>Home grocery delivery sounds like a frill for people too lazy to schlep to the store. But having food delivered can be more environmentally friendly than driving to the store, researchers say.\u003c/p>\n\u003cp>Having groceries delivered can cut carbon dioxide emissions by at least half, compared to driving to the store, according to a new study. That's because the delivery truck offers the equivalent of a \"shared ride\" for the food.\u003c/p>\n\u003cp>\"It's like a bus for groceries,\" says \u003ca href=\"http://faculty.washington.edu/annegood/\">Anne Goodchild\u003c/a>, an assistant professor of engineering at the University of Washington and a co-author of the study. \"Overwhelmingly, it's more efficient to be sharing a vehicle, even if it's a little larger.\"\u003c/p>\n\u003cp>Goodchild studies logistics and freight transportation. She also gets her groceries delivered. \"As a working mother, it's another trip I don't have to make while my kids are awake,\" she says. But, she admits, \"I felt sort of lazy and indulgent to be ordering my groceries this way.\"\u003c/p>\n\u003cfigure id=\"attachment_61199\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/grocery_1_custom-b6bdf0cebaaa51bb11b8006a9e236e736129acbc-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/grocery_1_custom-b6bdf0cebaaa51bb11b8006a9e236e736129acbc-s40.jpg\" alt=\"Putting food on the grocery equivalent of a bus requires a lot less mileage than individual trips to the store. <br /><figcaption class=\" wp-caption-text>Photo: Erica Wygonik/University of Washington\" width=\"1120\" height=\"542\" class=\"size-full wp-image-61199\" />\u003c/a> Putting food on the grocery equivalent of a bus requires a lot less mileage than individual trips to the store. \u003cbr>Photo: Erica Wygonik/University of Washington\u003c/figure>\n\u003cp>By combining her knowledge of freight transport and data on commuter habits, Goodchild and her colleagues were able to calculate just how efficient it is to put the groceries on the \"bus,\" using neighborhoods in Seattle and randomly choosing households as potential customers. Pretty darned efficient, it turns out.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Home food delivery trucks, they found, produce 20 to 75 percent less carbon dioxide than having the same households drive to the store. The variation is based on how close people live to the store, the number of people in the neighborhood getting food delivered and the efficiency of the truck's route.\u003c/p>\n\u003cp>Combining errands — say, stopping at the store on the way home from work — doesn't cut the sole shopper's carbon footprint much, Goodchild says, because shared transport is so much more efficient.\u003c/p>\n\u003cp>Grocery delivery is most efficient if the delivery service can cluster people along routes, rather than letting customers pick their delivery time. Clustered routes can produce 90 percent less CO2 than a random route, the researchers found. The \u003ca href=\"http://www.trforum.org/journal/toc.php?journal=2012sum\">study\u003c/a> was published in the \u003cem>Journal of the Transportation Research Forum\u003c/em>.\u003c/p>\n\u003cp>Motor vehicles are major producers of carbon dioxide, a greenhouse gas that contributes to climate change.\u003c/p>\n\u003cp>Up till now, probably the biggest motivator for people using home delivery services has been convenience, even though many companies charge a fee. But people who order groceries often accept less-than-convenient delivery times because they support the mission of community-supported agriculture, Goodchild notes.\u003c/p>\n\u003cp>Knowing that home delivery reduces greenhouse gas emissions may make it feel virtuous rather than indulgent.\u003c/p>\n\u003cp>\"Normally, things that are green are a little more work,\" Goodchild told The Salt. \"It's a little more work to ride your bike. It's a little more work to take transport. Maybe here's something that takes less effort.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"www.npr.org/blogs/thesalt/2013/05/01/180330444/grocery-home-delivery-may-be-greener-than-schlepping-to-the-store\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mon Dieu! Fast Food Now Rules In France",
"title": "Mon Dieu! Fast Food Now Rules In France",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61131\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/104476530-1-_custom-64e22894d097848721f6a427951a4673e8e79615-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/104476530-1-_custom-64e22894d097848721f6a427951a4673e8e79615-s40.jpg\" alt=\"Fast times on the Champs-Elysees: People walk past a McDonald's on one of Paris' most storied avenues. But it's not just McD's that has caught French interest: Fast food now accounts for the majority of restaurant spending in the country. Photo: Thomas Coex/AFP/Getty Images\" width=\"1120\" height=\"753\" class=\"size-full wp-image-61131\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fast times on the Champs-Elysees: People walk past a McDonald's on one of Paris' most storied avenues. But it's not just McD's that has caught French interest: Fast food now accounts for the majority of restaurant spending in the country. \u003cbr>Photo: Thomas Coex/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/29/179879664/mon-dieu-fast-food-now-rules-in-france\">The Salt at NPR Food\u003c/a> (04/30/13)\u003c/p>\n\u003cp>When it comes to culinary matters, France, in many minds, is synonymous with fine dining. So it might surprise you that, for the first time, sales at fast food chains have overtaken those at traditional restaurants in the country that gave us the word \u003cem>gastronomie.\u003c/em>\u003c/p>\n\u003cp>That's according to an annual \u003ca href=\"http://www.giraconseil.com/3-cahiers-de-tendances\">survey\u003c/a> of consumer spending, traffic and other restaurant data conducted by Gira Conseil, a food consultancy firm. The latest survey, to be released in May, found that fast food chains now account for 54 percent of all restaurant sales in France.\u003c/p>\n\u003cp>\"In previous years, we could see fast food was gaining ground, but this is the first time it has overtaken restaurants where you are served at the table,\" Julien Janneau of Gira Conseil \u003ca href=\"http://tempsreel.nouvelobs.com/societe/20130228.OBS0336/restauration-la-france-sandwich.html\">told\u003c/a> French newspaper \u003cem>Nouvel Observateur\u003c/em>.\u003c/p>\n\u003cp>Consumption at casual eateries serving burgers, sandwiches, pizza and other fast food has increased 14 percent in the past year alone, according to the survey.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While McDonald's has \u003ca href=\"http://lauder.wharton.upenn.edu/pages/pdf/student_thesis/UhrielWood_Thesis.pdf\">been in France\u003c/a> since the 1970s, many industry observers say it wasn't until the turn of this century that outlets for both American and European fast food chains really began proliferating. The fast food market is now so ripe that Subway says it has opened some 400 stores in the past decade, and Burger King, which shut its 39 French restaurants 16 years ago, recently \u003ca href=\"http://connexionfrance.com/McDonalds-casse-croute-menu-France-market-French-do-get-fat-14500-news-article.html%20\">re-entered\u003c/a> the market with great success.\u003c/p>\n\u003cp>\"We are the second-biggest consumer of fast food, after the U.S.,\" \u003ca href=\"http://gastronomie.blog.lemonde.fr/\">Camille Labro\u003c/a>, a food writer and regular contributor to \u003cem>Le Monde\u003c/em> magazine, tells The Salt.\u003c/p>\n\u003cp>The rise of fast food has come as the French have grown lax about their notoriously rigid food culture rules. Frédéric Maquair, who co-founded \u003ca href=\"http://www.cojean.fr/\">Cojean\u003c/a>, a Parisian chain of healthy fast food outlets, in 2001, notes that meals never used to be a solitary activity. \"Before, people didn't dare go by themselves to a restaurant, eating alone, reading a magazine,\" he tells The Salt.\u003c/p>\n\u003cp>Nowadays, he and others say, the French have come to see fast food as freedom from the rigid gastronomical rules that used to bind them to sitting at a table, with other people, at specific times, for multiple courses.\u003c/p>\n\u003cp>But there's another, more practical concern encouraging the fast food trend: a shrinking lunch break.\u003c/p>\n\u003cp>The French lunch hour has collapsed from 80 minutes back in 1975 to \u003ca href=\"http://www.thelocal.fr/page/view/1329#.UXZ9wkoQNmk\">just 22 minutes\u003c/a>, according to a 2011 study by insurer Malakoff Mederic. That, in turn, has hurt business at traditional cafes, where offerings — like the typical 13 euro ($15) multicourse lunch — are still geared toward leisurely eating habits that are, increasingly, a relic of the past.\u003c/p>\n\u003cp>The number of cafes in France has dropped from more than 200,000 after World War II to just 32,000 today, according to estimates from Gira Conseil.\u003c/p>\n\u003cp>\"The offer has not changed,\" says Gira Conseil's Devanne Julien, \"but the consumer is different.\" Cafes, he says, \"have not been able to adapt and compete with fast food.\"\u003c/p>\n\u003cp>Indeed, adaptation has been a key to fast food's success in France — where offerings tend to be healthier than in other parts of the world. There's less emphasis on fried and more focus on fresh ingredients and local tastes.\u003c/p>\n\u003cp>At British chain Pret A Manger, known for its sandwiches, a third of the menu is dedicated to French classics like apple tart and the beloved \u003cem>jambon-beurre,\u003c/em> or ham and butter — which might be called the French national sandwich.\u003c/p>\n\u003cp>And as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/24/145698222/why-mcdonalds-in-france-doesnt-feel-like-fast-food\">previously reported,\u003c/a> McDonald's has risen to the top of the fast food pack in France, with more than 1,200 outlets, precisely by fine-tuning its menu to fit the local culture (think grass-fed beef burgers). In 2011, the company even opened a \u003ca href=\"http://blogs.ocweekly.com/stickaforkinit/2012/01/why_is_mcdonalds_doing_well_in.php\">salad-only cafe\u003c/a>, called McSalad, which managed to win a begrudging bit of praise from food writer Labro.\u003c/p>\n\u003cp>\"The dressing was made with hazelnut and balsamic vinegar,\" she admits reluctantly, \"just like I make at home.\"\u003c/p>\n\u003cp>But American chains like McDonald's and Subway also attract French fans for the ways in which they depart from local customs — at least when it comes to wait staff, says Labro.\u003c/p>\n\u003cp>French waiters, she says, tend to be \"so mean and unserviceable that the American way of doing things in fast food places is almost pleasant.\"\u003c/p>\n\u003cp>Labro remains a steadfast opponent of fast food, but she can also see why its American-style service appeals to consumers. They'd \"rather have an automated experience than a waiter ready to throw food in my face. It's more relaxing.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/29/179879664/mon-dieu-fast-food-now-rules-in-france\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61131\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/104476530-1-_custom-64e22894d097848721f6a427951a4673e8e79615-s40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/104476530-1-_custom-64e22894d097848721f6a427951a4673e8e79615-s40.jpg\" alt=\"Fast times on the Champs-Elysees: People walk past a McDonald's on one of Paris' most storied avenues. But it's not just McD's that has caught French interest: Fast food now accounts for the majority of restaurant spending in the country. Photo: Thomas Coex/AFP/Getty Images\" width=\"1120\" height=\"753\" class=\"size-full wp-image-61131\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fast times on the Champs-Elysees: People walk past a McDonald's on one of Paris' most storied avenues. But it's not just McD's that has caught French interest: Fast food now accounts for the majority of restaurant spending in the country. \u003cbr>Photo: Thomas Coex/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Amy Guttman, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/29/179879664/mon-dieu-fast-food-now-rules-in-france\">The Salt at NPR Food\u003c/a> (04/30/13)\u003c/p>\n\u003cp>When it comes to culinary matters, France, in many minds, is synonymous with fine dining. So it might surprise you that, for the first time, sales at fast food chains have overtaken those at traditional restaurants in the country that gave us the word \u003cem>gastronomie.\u003c/em>\u003c/p>\n\u003cp>That's according to an annual \u003ca href=\"http://www.giraconseil.com/3-cahiers-de-tendances\">survey\u003c/a> of consumer spending, traffic and other restaurant data conducted by Gira Conseil, a food consultancy firm. The latest survey, to be released in May, found that fast food chains now account for 54 percent of all restaurant sales in France.\u003c/p>\n\u003cp>\"In previous years, we could see fast food was gaining ground, but this is the first time it has overtaken restaurants where you are served at the table,\" Julien Janneau of Gira Conseil \u003ca href=\"http://tempsreel.nouvelobs.com/societe/20130228.OBS0336/restauration-la-france-sandwich.html\">told\u003c/a> French newspaper \u003cem>Nouvel Observateur\u003c/em>.\u003c/p>\n\u003cp>Consumption at casual eateries serving burgers, sandwiches, pizza and other fast food has increased 14 percent in the past year alone, according to the survey.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While McDonald's has \u003ca href=\"http://lauder.wharton.upenn.edu/pages/pdf/student_thesis/UhrielWood_Thesis.pdf\">been in France\u003c/a> since the 1970s, many industry observers say it wasn't until the turn of this century that outlets for both American and European fast food chains really began proliferating. The fast food market is now so ripe that Subway says it has opened some 400 stores in the past decade, and Burger King, which shut its 39 French restaurants 16 years ago, recently \u003ca href=\"http://connexionfrance.com/McDonalds-casse-croute-menu-France-market-French-do-get-fat-14500-news-article.html%20\">re-entered\u003c/a> the market with great success.\u003c/p>\n\u003cp>\"We are the second-biggest consumer of fast food, after the U.S.,\" \u003ca href=\"http://gastronomie.blog.lemonde.fr/\">Camille Labro\u003c/a>, a food writer and regular contributor to \u003cem>Le Monde\u003c/em> magazine, tells The Salt.\u003c/p>\n\u003cp>The rise of fast food has come as the French have grown lax about their notoriously rigid food culture rules. Frédéric Maquair, who co-founded \u003ca href=\"http://www.cojean.fr/\">Cojean\u003c/a>, a Parisian chain of healthy fast food outlets, in 2001, notes that meals never used to be a solitary activity. \"Before, people didn't dare go by themselves to a restaurant, eating alone, reading a magazine,\" he tells The Salt.\u003c/p>\n\u003cp>Nowadays, he and others say, the French have come to see fast food as freedom from the rigid gastronomical rules that used to bind them to sitting at a table, with other people, at specific times, for multiple courses.\u003c/p>\n\u003cp>But there's another, more practical concern encouraging the fast food trend: a shrinking lunch break.\u003c/p>\n\u003cp>The French lunch hour has collapsed from 80 minutes back in 1975 to \u003ca href=\"http://www.thelocal.fr/page/view/1329#.UXZ9wkoQNmk\">just 22 minutes\u003c/a>, according to a 2011 study by insurer Malakoff Mederic. That, in turn, has hurt business at traditional cafes, where offerings — like the typical 13 euro ($15) multicourse lunch — are still geared toward leisurely eating habits that are, increasingly, a relic of the past.\u003c/p>\n\u003cp>The number of cafes in France has dropped from more than 200,000 after World War II to just 32,000 today, according to estimates from Gira Conseil.\u003c/p>\n\u003cp>\"The offer has not changed,\" says Gira Conseil's Devanne Julien, \"but the consumer is different.\" Cafes, he says, \"have not been able to adapt and compete with fast food.\"\u003c/p>\n\u003cp>Indeed, adaptation has been a key to fast food's success in France — where offerings tend to be healthier than in other parts of the world. There's less emphasis on fried and more focus on fresh ingredients and local tastes.\u003c/p>\n\u003cp>At British chain Pret A Manger, known for its sandwiches, a third of the menu is dedicated to French classics like apple tart and the beloved \u003cem>jambon-beurre,\u003c/em> or ham and butter — which might be called the French national sandwich.\u003c/p>\n\u003cp>And as we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/01/24/145698222/why-mcdonalds-in-france-doesnt-feel-like-fast-food\">previously reported,\u003c/a> McDonald's has risen to the top of the fast food pack in France, with more than 1,200 outlets, precisely by fine-tuning its menu to fit the local culture (think grass-fed beef burgers). In 2011, the company even opened a \u003ca href=\"http://blogs.ocweekly.com/stickaforkinit/2012/01/why_is_mcdonalds_doing_well_in.php\">salad-only cafe\u003c/a>, called McSalad, which managed to win a begrudging bit of praise from food writer Labro.\u003c/p>\n\u003cp>\"The dressing was made with hazelnut and balsamic vinegar,\" she admits reluctantly, \"just like I make at home.\"\u003c/p>\n\u003cp>But American chains like McDonald's and Subway also attract French fans for the ways in which they depart from local customs — at least when it comes to wait staff, says Labro.\u003c/p>\n\u003cp>French waiters, she says, tend to be \"so mean and unserviceable that the American way of doing things in fast food places is almost pleasant.\"\u003c/p>\n\u003cp>Labro remains a steadfast opponent of fast food, but she can also see why its American-style service appeals to consumers. They'd \"rather have an automated experience than a waiter ready to throw food in my face. It's more relaxing.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/29/179879664/mon-dieu-fast-food-now-rules-in-france\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Masterpiece In A Mug: Japanese Latte Art Will Perk You Up",
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"content": "\u003cfigure id=\"attachment_60770\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-cat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-cat.jpg\" alt=\"The Cat. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cat. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178841995/masterpiece-in-a-mug-japanese-latte-art-will-perk-you-up\">The Salt at NPR Food\u003c/a> (4/25/13)\u003c/p>\n\u003cp>Clovers? Hearts? That's small fries, guys. It's time you met The Cat:\u003c/p>\n\u003cp>That 3-D creation is the work of Japanese latte artist Kazuki Yamamoto. The 26-year-old resident of Osaka creates ephemeral works of art in espresso and foam.\u003c/p>\n\u003cfigure id=\"attachment_60768\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-animae.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-animae.jpg\" alt=\"Anime Character. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anime Character. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>From whimsical monsters crafted from milk froth ...\u003c/p>\n\u003cfigure id=\"attachment_60769\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-artist.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-artist.jpg\" alt=\"Foam monster. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foam monster. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>... to adorable homages to favorite childhood cartoon characters ...\u003c/p>\n\u003cfigure id=\"attachment_60774\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-peanuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-peanuts.jpg\" alt=\"The Peanuts cast. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"416\" class=\"size-full wp-image-60774\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Peanuts cast. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>Yamamoto's art makes you regret the need to consume the canvas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yamamoto has made a name for himself \u003ca href=\"https://twitter.com/george_10g\">on Twitter\u003c/a>, where more than 82,000 followers receive daily tweets with images of his latest creations. But he's hardly the only latte artist to emerge from Japan.\u003c/p>\n\u003cfigure id=\"attachment_60771\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-einstein.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-einstein.jpg\" alt=\"Einstein. Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Einstein. Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>That caffeinated Einstein, for instance, is the work of Yamamoto's friend Kohei Matsuno, a 23-year-old originally from Osaka who now works at a café in Tokyo. (He's \u003ca href=\"https://twitter.com/latte_artist_jk\">on Twitter\u003c/a>, too.) Matsuno's subject matter varies widely — from anime characters to \u003ca href=\"http://otakumode.com/photo/245704969506783232/1\">Lady Gaga\u003c/a>. He also takes customer requests.\u003c/p>\n\u003cp>I like to surprise people, Matsuno, who also goes by the name \u003ca href=\"http://otakumode.com/mattsun\">Mattsun\u003c/a>, tells The Salt. (NPR's \u003ca href=\"http://www.npr.org/people/96022165/yuki-noguchi\">Yuki Noguchi\u003c/a> kindly translated for us.) He says he's always looking for new images.\u003c/p>\n\u003cfigure id=\"attachment_60773\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-monkey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-monkey.jpg\" alt=\"Monkey. Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey. Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>Lately, Matsuno has started recreating famous works of art — like this take on Edvard Munch's \u003ca href=\"http://www.moma.org/visit/calendar/exhibitions/1330\">\u003cem>The Scream\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_60775\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-scream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-scream.jpg\" alt=\"Edvard Munch's "The Scream." Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edvard Munch's \"The Scream.\" Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>A toothpick and spoon are Matsuno's primary tools in creating such fine details. The milk and foam parts go on first, then he uses toothpicks to add \"shading\" with espresso. The whole process, he says, takes about three to five minutes. Yes, that means the beverage isn't always piping hot when it reaches drinkers' lips, but hey, they say you've got to suffer for your art.\u003c/p>\n\u003cp>Sure, we have \u003ca href=\"http://baristart.tumblr.com/\">latte artists\u003c/a> in the U.S., too, but from what Matsuno tells us, it seems to be more common in Japan. So why bother to craft a masterpiece in a mug when it's just going to disappear down someone's gullet?\u003c/p>\n\u003cp>I put the question to noted design philosopher \u003ca href=\"http://www.leonardkoren.com/\">Leonard Koren\u003c/a>, who has written about Japanese aesthetics. He pointed me to two Japanese concepts — \u003ca href=\"http://plato.stanford.edu/entries/japanese-aesthetics/#3\">\u003cem>wabi-sabi \u003c/em>\u003c/a>and \u003ca href=\"http://plato.stanford.edu/entries/japanese-aesthetics/#2\">\u003cem>mono-no-aware\u003c/em>\u003c/a> — both of which hold, in part, that \"many things are beautiful precisely because they are short-lived and fragile,\" Koren told me via email.\u003c/p>\n\u003cp>\"For example, the Japanese love the cherry blossom metaphor,\" he writes. \"Because cherry trees blossom for only a week or two every year, when they do blossom, there is the emotional poignancy of knowing that it is only a temporary state of affairs.\"\u003c/p>\n\u003cp>\"If you can memorialize cherry blossoms in poetry—which the Japanese do,\" says Koren, \"why not do the same for latte foam?\"\u003c/p>\n\u003cfigure id=\"attachment_60772\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-harrypotter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-harrypotter.jpg\" alt=\"Harry Potter. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60772\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harry Potter. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>It's not a bad approach to life when you think about it — always seeing the potential for magic in the mundane.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Big hat tip to Rebecca Subbiah, who blogs at \u003ca href=\"http://www.chowandchatter.com/\">Chow and Chatter\u003c/a>, for introducing us to these two artists.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "You think clovers and hearts are impressive? Wait till you get a load of these Japanese latte drawings. A culture that values the beauty of the ephemeral has brought us a new level of art in foam.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60770\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-cat.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-cat.jpg\" alt=\"The Cat. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60770\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cat. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/178841995/masterpiece-in-a-mug-japanese-latte-art-will-perk-you-up\">The Salt at NPR Food\u003c/a> (4/25/13)\u003c/p>\n\u003cp>Clovers? Hearts? That's small fries, guys. It's time you met The Cat:\u003c/p>\n\u003cp>That 3-D creation is the work of Japanese latte artist Kazuki Yamamoto. The 26-year-old resident of Osaka creates ephemeral works of art in espresso and foam.\u003c/p>\n\u003cfigure id=\"attachment_60768\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-animae.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-animae.jpg\" alt=\"Anime Character. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anime Character. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>From whimsical monsters crafted from milk froth ...\u003c/p>\n\u003cfigure id=\"attachment_60769\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-artist.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-artist.jpg\" alt=\"Foam monster. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foam monster. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>... to adorable homages to favorite childhood cartoon characters ...\u003c/p>\n\u003cfigure id=\"attachment_60774\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-peanuts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-peanuts.jpg\" alt=\"The Peanuts cast. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"416\" class=\"size-full wp-image-60774\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Peanuts cast. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>Yamamoto's art makes you regret the need to consume the canvas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yamamoto has made a name for himself \u003ca href=\"https://twitter.com/george_10g\">on Twitter\u003c/a>, where more than 82,000 followers receive daily tweets with images of his latest creations. But he's hardly the only latte artist to emerge from Japan.\u003c/p>\n\u003cfigure id=\"attachment_60771\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-einstein.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-einstein.jpg\" alt=\"Einstein. Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Einstein. Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>That caffeinated Einstein, for instance, is the work of Yamamoto's friend Kohei Matsuno, a 23-year-old originally from Osaka who now works at a café in Tokyo. (He's \u003ca href=\"https://twitter.com/latte_artist_jk\">on Twitter\u003c/a>, too.) Matsuno's subject matter varies widely — from anime characters to \u003ca href=\"http://otakumode.com/photo/245704969506783232/1\">Lady Gaga\u003c/a>. He also takes customer requests.\u003c/p>\n\u003cp>I like to surprise people, Matsuno, who also goes by the name \u003ca href=\"http://otakumode.com/mattsun\">Mattsun\u003c/a>, tells The Salt. (NPR's \u003ca href=\"http://www.npr.org/people/96022165/yuki-noguchi\">Yuki Noguchi\u003c/a> kindly translated for us.) He says he's always looking for new images.\u003c/p>\n\u003cfigure id=\"attachment_60773\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-monkey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-monkey.jpg\" alt=\"Monkey. Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60773\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey. Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>Lately, Matsuno has started recreating famous works of art — like this take on Edvard Munch's \u003ca href=\"http://www.moma.org/visit/calendar/exhibitions/1330\">\u003cem>The Scream\u003c/em>\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_60775\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-scream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-scream.jpg\" alt=\"Edvard Munch's "The Scream." Photo: Courtesy of Kohei Matsuno\" width=\"624\" height=\"624\" class=\"size-full wp-image-60775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Edvard Munch's \"The Scream.\" Photo: Courtesy of Kohei Matsuno\u003c/figcaption>\u003c/figure>\n\u003cp>A toothpick and spoon are Matsuno's primary tools in creating such fine details. The milk and foam parts go on first, then he uses toothpicks to add \"shading\" with espresso. The whole process, he says, takes about three to five minutes. Yes, that means the beverage isn't always piping hot when it reaches drinkers' lips, but hey, they say you've got to suffer for your art.\u003c/p>\n\u003cp>Sure, we have \u003ca href=\"http://baristart.tumblr.com/\">latte artists\u003c/a> in the U.S., too, but from what Matsuno tells us, it seems to be more common in Japan. So why bother to craft a masterpiece in a mug when it's just going to disappear down someone's gullet?\u003c/p>\n\u003cp>I put the question to noted design philosopher \u003ca href=\"http://www.leonardkoren.com/\">Leonard Koren\u003c/a>, who has written about Japanese aesthetics. He pointed me to two Japanese concepts — \u003ca href=\"http://plato.stanford.edu/entries/japanese-aesthetics/#3\">\u003cem>wabi-sabi \u003c/em>\u003c/a>and \u003ca href=\"http://plato.stanford.edu/entries/japanese-aesthetics/#2\">\u003cem>mono-no-aware\u003c/em>\u003c/a> — both of which hold, in part, that \"many things are beautiful precisely because they are short-lived and fragile,\" Koren told me via email.\u003c/p>\n\u003cp>\"For example, the Japanese love the cherry blossom metaphor,\" he writes. \"Because cherry trees blossom for only a week or two every year, when they do blossom, there is the emotional poignancy of knowing that it is only a temporary state of affairs.\"\u003c/p>\n\u003cp>\"If you can memorialize cherry blossoms in poetry—which the Japanese do,\" says Koren, \"why not do the same for latte foam?\"\u003c/p>\n\u003cfigure id=\"attachment_60772\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-harrypotter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/latteart-harrypotter.jpg\" alt=\"Harry Potter. Photo: Courtesy of Kazuki Yamamoto\" width=\"624\" height=\"624\" class=\"size-full wp-image-60772\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harry Potter. Photo: Courtesy of Kazuki Yamamoto\u003c/figcaption>\u003c/figure>\n\u003cp>It's not a bad approach to life when you think about it — always seeing the potential for magic in the mundane.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Big hat tip to Rebecca Subbiah, who blogs at \u003ca href=\"http://www.chowandchatter.com/\">Chow and Chatter\u003c/a>, for introducing us to these two artists.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Coffee For A Cause: What Do Those Feel-Good Labels Deliver?",
"title": "Coffee For A Cause: What Do Those Feel-Good Labels Deliver?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60614\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee1-1024x675.jpg\" alt=\"Luis Fernando Vasquez has been a coffee farmer in the central valley of Costa Rica his entire life. Photo: Dan Charles/NPR\" width=\"1024\" height=\"675\" class=\"size-large wp-image-60614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luis Fernando Vasquez has been a coffee farmer in the central valley of Costa Rica his entire life. 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/2013/04/24/177757797/coffee-for-a-cause-what-do-those-feel-good-labels-deliver\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/04/20130424_me_03.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/2013/04/24/177757797/coffee-for-a-cause-what-do-those-feel-good-labels-deliver\">The Salt at NPR Food\u003c/a> (4/24/13)\u003c/p>\n\u003cp>What does it take to find guilt-free coffee?\u003c/p>\n\u003cp>Much of our coffee comes from places where the environment is endangered and workers earn very little — sometimes, just a few dollars for a whole day's work. Coffee farmers have helped cut down tropical forests, and most of them use pesticides.\u003c/p>\n\u003cp>It doesn't take much effort, though, to find bags of coffee with labels that promise social and environmental improvements. Among the best-known are \u003ca href=\"http://www.fairtrade.net/\">Fairtrade\u003c/a> or \u003ca href=\"http://www.rainforest-alliance.org/agriculture/certification\">Rain Forest Alliance Certified\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I went to Costa Rica to find out what those labels mean and how well they deliver on their promises.\u003c/p>\n\u003cp>I visited, for example, a hillside in the country's central valley, near the town of San Ramon, where Luis Fernando Vasquez grows coffee.\u003c/p>\n\u003cp>Vasquez loves showing off his farm, which also produces bananas and honey. He's lived here his whole life and learned to grow coffee from his father. But in the past few years, he says, he's changed the way he farms.\u003c/p>\n\u003cfigure id=\"attachment_60615\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee2-1024x574.jpg\" alt=\"Luis Fernando Vasquez's coffee farm in Costa Rica. Vasquez says farmers have changed their methods in recent years. Where they once would cut down trees, he says, "now we are coming to understand that the tree plays a role" in a healthy coffee plant ecosystem. Photo: Dan Charles/NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-60615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luis Fernando Vasquez's coffee farm in Costa Rica. Vasquez says farmers have changed their methods in recent years. Where they once would cut down trees, he says, \"now we are coming to understand that the tree plays a role\" in a healthy coffee plant ecosystem. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Before, a tree used to be an obstacle, and we'd just cut it down,\" he says. \"Now, we are coming to understand that the tree plays a role, and it can coexist with our commercial coffee plantation.\"\u003c/p>\n\u003cp>Coffee plants that grow in the shade of trees produce fewer beans, but many people say those beans taste better. In addition, trees help reduce soil erosion and provide a home for wildlife.\u003c/p>\n\u003cp>Vasquez points at the ground, which is covered by a layer of dead, decaying leaves. \"We used to pick all that up, bring it to one central point on the farm and then set it on fire,\" he says. \"But now I know that if I leave it there, it will actually help improve soil fertility.\"\u003c/p>\n\u003cp>There also have been changes that I can't see: He's using fewer pesticides and recycling his trash.\u003c/p>\n\u003cp>Vasquez is enthusiastic about these changes, but they were not originally his idea.\u003c/p>\n\u003cp>They're the result of a long chain of decisions reaching all to way back to American consumers contemplating their many coffee options in the local Stop & Shop.\u003c/p>\n\u003cp>Several people who are part of that chain are also with me here on the farm.\u003c/p>\n\u003cfigure id=\"attachment_60621\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\" alt=\"Fair Trade? Rainforest Alliance? What's In A Coffee Certification\" width=\"200\" class=\"size-full wp-image-60621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fair Trade? Rainforest Alliance? What's In A Coffee Certification\u003cbr>\u003cstrong>Learn More About the Different Coffee Certifications Below\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>First, there's Sergio Gurdian, who works for \u003ca href=\"http://www.ecomtrading.com/en/our-products/coffee/about-ecom-coffee-113.html\">ECOM Trading\u003c/a>, the second-biggest coffee trader in the world. ECOM buys beans from farmers and sells them to big companies like Starbucks or Nestle.\u003c/p>\n\u003cp>Gurdian and his colleagues went to Vasquez and persuaded him to change his farming practices.\u003c/p>\n\u003cp>Why? \"I think that the world is changing right now,\" says Gurdian.\u003c/p>\n\u003cp>To be specific, one of ECOM's big customers is changing. \u003ca href=\"http://www.nespresso.com/us/en/home\">Nespresso\u003c/a>, a coffee business owned by Nestle, has decided that it wants most of its coffee to carry a particular label: Rainforest Alliance Certified.\u003c/p>\n\u003cp>And \u003ca href=\"http://www.rainforest-alliance.org/\">Rainforest Alliance\u003c/a>, the environmental group behind this label, has a whole set of rules for farmers, called the \u003ca href=\"http://www.rainforest-alliance.org/agriculture/standards\">Sustainable Agriculture Standard\u003c/a>.\u003c/p>\n\u003cp>ECOM took on the job of getting farmers onboard. \"We said, 'OK, it's time to show the producers that sustainability is OK, and that we can offer lots of benefits, not only for them, the producers, but also for their farms,\" says Gurdian.\u003c/p>\n\u003cp>There was also a small financial incentive. Now that Vasquez, the farmer, is Rainforest Alliance Certified, he gets about 15 cents more for each pound of coffee.\u003c/p>\n\u003cp>The number of farmers like him is growing. According to Rainforest Alliance, 4.5 percent of all coffee produced in 2012 came from Rainforest Alliance Certified farms. That's a 45 percent increase over 2011.\u003c/p>\n\u003cp>There are other labels, of course: fair trade; organic; direct trade.\u003c/p>\n\u003cp>All of these labels promise slightly different things, and every promise involves some compromises.\u003c/p>\n\u003cp>For instance: Rainforest Alliance runs a relatively strict system, with independent auditors who inspect farms at random. If the auditors find prohibited pesticides, or workers earning less than the minimum wage, that farm can lose its certification. Sometimes, a whole group of neighboring farms also can be decertified.\u003c/p>\n\u003cp>You may be glad to know that the program has teeth. On the other hand, those rules shut out many of the smallest, poorest farmers.\u003c/p>\n\u003cp>Emilia Umaña, who also helps farmers get Rainforest Alliance certification, says the rules ask for things that are too expensive for many small farmers to buy — like special showers for workers to use after applying pesticides. \"One of the biggest flaws in the system is that they use the same rule book, worldwide, for every type of producer in every company,\" she says.\u003c/p>\n\u003cp>If you're specifically interested in helping small farmers, maybe you should look for fair trade coffee. Its whole focus is small coffee producers. Traditionally, all fair trade coffee has come from cooperatives of small producers.\u003c/p>\n\u003cfigure id=\"attachment_60617\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee4-1024x574.jpg\" alt=\"Christian Mora is the general manager of AFAORCA, a fair trade coffee cooperative in Costa Rica. Photo: Dan Charles/NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-60617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christian Mora is the general manager of AFAORCA, a fair trade coffee cooperative in Costa Rica. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Christian Mora is general manager of one of these co-ops, called \u003ca href=\"http://afaorca.com/online/modules/info/\">AFAORCA\u003c/a>, in Costa Rica. It has just 24 members.\u003c/p>\n\u003cp>To get fair trade certification, he says, you have to show a fair trade organization that your cooperative keeps an honest set of books, that it operates democratically, and that it treats workers fairly.\u003c/p>\n\u003cp>\"They come in and interview people who work in the coffee fields, and they make sure that salaries are fair, and that labor rights are respected, according to the law,\" he says.\u003c/p>\n\u003cp>Once certified, the cooperative gets 20 cents extra for every pound of fair trade coffee that it sells. The cooperative then decides how to spend that \"social premium.\" It could pass the money on to its members, or do something else with it, such as improve a local school.\u003c/p>\n\u003cp>But there are compromises with fair trade, too. It doesn't deal with environmental practices on the farms, and some buyers complain that fair trade coffee isn't always good-quality coffee.\u003c/p>\n\u003cp>At the moment, in fact, the fair trade movement is going through a \u003ca href=\"http://www.marcgunther.com/a-schism-over-fair-trade/\">bitter split\u003c/a>. One group, \u003ca href=\"http://www.fairtradeusa.org/\">Fair Trade USA\u003c/a>, wants to \u003ca href=\"http://international.cgdev.org/publication/my-fair-trade-coffee-really-fair-trends-and-challenges-fair-trade-certification\">expand\u003c/a> the label so it can include coffee from individual farmers — even big estates.\u003c/p>\n\u003cp>Mora isn't happy about this expanded definition of fair trade. \"It could be a problem, because the goal of the label gets lost, and it becomes more of a marketing tool for big businesses, and just makes it easier for them to sell their product,\" he says.\u003c/p>\n\u003cp>This tension — between trying to be a real alternative to the mainstream and joining the mainstream — comes up all the time in these certification schemes.\u003c/p>\n\u003cp>The toughest environmental certification is probably one called \u003ca href=\"http://nationalzoo.si.edu/scbi/migratorybirds/coffee/\">Smithsonian Bird Friendly coffee\u003c/a>. This coffee is grown organically, with no manufactured fertilizer or pesticides, in fields that also contain 10 different kinds of shade trees. Only a few farmers, though, are willing to grow coffee this way.\u003c/p>\n\u003cfigure id=\"attachment_60618\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee5-1024x681.jpg\" alt=\"Angelina Zuñiga Godinez and Fanny Cordero Mora grow coffee for Coopetarrazu, one of Costa Rica's largest coffee cooperatives. These bags of coffee are labeled with the towns where they are grow. Photo: Dan Charles/NPR\" width=\"1024\" height=\"681\" class=\"size-large wp-image-60618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angelina Zuñiga Godinez and Fanny Cordero Mora grow coffee for Coopetarrazu, one of Costa Rica's largest coffee cooperatives. These bags of coffee are labeled with the towns where they are grow. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>On the other end of the spectrum, Starbucks runs a really big \u003ca href=\"http://www.starbucks.com/responsibility/sourcing/coffee\">program\u003c/a> called C.A.F.E. Practices (Coffee and Farmer Equity Practices). Like Rainforest Alliance certification, this scheme includes both environmental and social standards, but the Starbucks audits aren't really tests that a farmer can flunk. They're more like counseling sessions. If farmers are doing something wrong, Starbucks will tell them how to improve, but it still buys their coffee.\u003c/p>\n\u003cp>Yet for all their differences and compromises, coffee producers in Costa Rica say these certification systems, collectively, have had a real impact.\u003c/p>\n\u003cp>Carlos Rivera Chavarria, general manager of one of the country's largest cooperatives, \u003ca href=\"http://www.cafetarrazu.com/\">Coopetarrazu\u003c/a>, says certifications all helped farmers to hear what consumers wanted, much more directly than ever before.\u003c/p>\n\u003cp>These programs allowed his producers to \"rediscover quality coffee,\" he says.\u003c/p>\n\u003cp>Coopetarrazu sells coffee under the fair trade label. In addition, some of its farmers are Rainforest Alliance Certified, and the co-op sells a lot of coffee to Starbucks.\u003c/p>\n\u003cp>Now the co-op is experimenting with \"direct trade.\" It's selling small lots of coffee from particular villages to roasters who can pass along the story of that coffee, and that village, to consumers who want to know even more about the sources of their coffee.\u003c/p>\n\u003ch3>What's In A Certification?\u003c/h3>\n\u003cp>\u003cstrong>Organic\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee6.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee6.png\" alt=\"USDA Organic - USDA.gov\" width=\"200\" class=\"alignnone size-full wp-image-60619\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Regulates growing methods, prohibiting GMO seeds and synthetic substances\u003c/li>\n\u003cli>Forty countries carry organic coffee farms, with the first certified in 1967\u003c/li>\n\u003cli>Averages a $0.255/lb increase in market price for coffee producers\u003c/li>\n\u003cli>298 million pounds organic coffee grown in 2010\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Fair Trade International\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee7.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee7.png\" alt=\"Fairtrade International - Fairtrade.net\" width=\"200\" class=\"size-full wp-image-60620\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Seeks to increase welfare for small farmers and communities\u003c/li>\n\u003cli>Guarantees a minimum market price plus 10- to 20-cent premium per pound\u003c/li>\n\u003cli>Premium is paid to cooperatives to either distribute to farmers or use for community development projects\u003c/li>\n\u003cli>790 million pounds grown in 2010\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Rainforest Alliance\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\" alt=\"Rainforest Alliance\" width=\"200\" class=\"alignnone size-full wp-image-60621\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Emphasizes sustainability in social, environmental, economic and ethical areas\u003c/li>\n\u003cli>Developed in early 1990s\u003c/li>\n\u003cli>Recently gained the support of major buyers including McDonalds and Nespresso\u003c/li>\n\u003cli>Expanded from 197 million pounds grown in 2007 to 827 million pounds in 2012\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cstrong>Smithsonian Migratory Bird Center 'Bird Friendly'\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee9.jpg\" alt=\"Smithsonian Migratory Bird Center\" width=\"200\" class=\"alignnone size-full wp-image-60622\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Promotes biodiversity through the planting of trees for habitat and shade cover\u003c/li>\n\u003cli>Requires organic certification and the use of specific trees\u003c/li>\n\u003cli>Certification can lead to a 5- to 10-cent premium over organic coffee prices\u003c/li>\n\u003cli>One of the smallest certification programs, with approximately 10.4 million pounds of coffee sold in 2011\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Starbucks Coffee And Farmer Equity 'CAFE'\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee10.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee10.png\" alt=\"Starbucks\" width=\"200\" class=\"alignnone size-full wp-image-60613\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Verification criteria developed over past 14 years with Conservation International\u003c/li>\n\u003cli>Evaluates workers' rights, benefits, environmental protection and sustainability\u003c/li>\n\u003cli>Starbucks aims for 100 percent-certified coffee supply by 2015\u003c/li>\n\u003cli>In 2012, 90 percent of supply — approximately 491 million pounds — was from CAFE-verified farms\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "It doesn't take much effort to find bags of coffee with labels that promise social and environmental improvements. But each one of these certification programs promises something different for the farmer and the land — and every promise involves some compromises.",
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"description": "It doesn't take much effort to find bags of coffee with labels that promise social and environmental improvements. But each one of these certification programs promises something different for the farmer and the land — and every promise involves some compromises.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60614\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee1-1024x675.jpg\" alt=\"Luis Fernando Vasquez has been a coffee farmer in the central valley of Costa Rica his entire life. Photo: Dan Charles/NPR\" width=\"1024\" height=\"675\" class=\"size-large wp-image-60614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luis Fernando Vasquez has been a coffee farmer in the central valley of Costa Rica his entire life. 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/2013/04/24/177757797/coffee-for-a-cause-what-do-those-feel-good-labels-deliver\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/24/177757797/coffee-for-a-cause-what-do-those-feel-good-labels-deliver\">The Salt at NPR Food\u003c/a> (4/24/13)\u003c/p>\n\u003cp>What does it take to find guilt-free coffee?\u003c/p>\n\u003cp>Much of our coffee comes from places where the environment is endangered and workers earn very little — sometimes, just a few dollars for a whole day's work. Coffee farmers have helped cut down tropical forests, and most of them use pesticides.\u003c/p>\n\u003cp>It doesn't take much effort, though, to find bags of coffee with labels that promise social and environmental improvements. Among the best-known are \u003ca href=\"http://www.fairtrade.net/\">Fairtrade\u003c/a> or \u003ca href=\"http://www.rainforest-alliance.org/agriculture/certification\">Rain Forest Alliance Certified\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I went to Costa Rica to find out what those labels mean and how well they deliver on their promises.\u003c/p>\n\u003cp>I visited, for example, a hillside in the country's central valley, near the town of San Ramon, where Luis Fernando Vasquez grows coffee.\u003c/p>\n\u003cp>Vasquez loves showing off his farm, which also produces bananas and honey. He's lived here his whole life and learned to grow coffee from his father. But in the past few years, he says, he's changed the way he farms.\u003c/p>\n\u003cfigure id=\"attachment_60615\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee2-1024x574.jpg\" alt=\"Luis Fernando Vasquez's coffee farm in Costa Rica. Vasquez says farmers have changed their methods in recent years. Where they once would cut down trees, he says, "now we are coming to understand that the tree plays a role" in a healthy coffee plant ecosystem. Photo: Dan Charles/NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-60615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luis Fernando Vasquez's coffee farm in Costa Rica. Vasquez says farmers have changed their methods in recent years. Where they once would cut down trees, he says, \"now we are coming to understand that the tree plays a role\" in a healthy coffee plant ecosystem. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\"Before, a tree used to be an obstacle, and we'd just cut it down,\" he says. \"Now, we are coming to understand that the tree plays a role, and it can coexist with our commercial coffee plantation.\"\u003c/p>\n\u003cp>Coffee plants that grow in the shade of trees produce fewer beans, but many people say those beans taste better. In addition, trees help reduce soil erosion and provide a home for wildlife.\u003c/p>\n\u003cp>Vasquez points at the ground, which is covered by a layer of dead, decaying leaves. \"We used to pick all that up, bring it to one central point on the farm and then set it on fire,\" he says. \"But now I know that if I leave it there, it will actually help improve soil fertility.\"\u003c/p>\n\u003cp>There also have been changes that I can't see: He's using fewer pesticides and recycling his trash.\u003c/p>\n\u003cp>Vasquez is enthusiastic about these changes, but they were not originally his idea.\u003c/p>\n\u003cp>They're the result of a long chain of decisions reaching all to way back to American consumers contemplating their many coffee options in the local Stop & Shop.\u003c/p>\n\u003cp>Several people who are part of that chain are also with me here on the farm.\u003c/p>\n\u003cfigure id=\"attachment_60621\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\" alt=\"Fair Trade? Rainforest Alliance? What's In A Coffee Certification\" width=\"200\" class=\"size-full wp-image-60621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fair Trade? Rainforest Alliance? What's In A Coffee Certification\u003cbr>\u003cstrong>Learn More About the Different Coffee Certifications Below\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>First, there's Sergio Gurdian, who works for \u003ca href=\"http://www.ecomtrading.com/en/our-products/coffee/about-ecom-coffee-113.html\">ECOM Trading\u003c/a>, the second-biggest coffee trader in the world. ECOM buys beans from farmers and sells them to big companies like Starbucks or Nestle.\u003c/p>\n\u003cp>Gurdian and his colleagues went to Vasquez and persuaded him to change his farming practices.\u003c/p>\n\u003cp>Why? \"I think that the world is changing right now,\" says Gurdian.\u003c/p>\n\u003cp>To be specific, one of ECOM's big customers is changing. \u003ca href=\"http://www.nespresso.com/us/en/home\">Nespresso\u003c/a>, a coffee business owned by Nestle, has decided that it wants most of its coffee to carry a particular label: Rainforest Alliance Certified.\u003c/p>\n\u003cp>And \u003ca href=\"http://www.rainforest-alliance.org/\">Rainforest Alliance\u003c/a>, the environmental group behind this label, has a whole set of rules for farmers, called the \u003ca href=\"http://www.rainforest-alliance.org/agriculture/standards\">Sustainable Agriculture Standard\u003c/a>.\u003c/p>\n\u003cp>ECOM took on the job of getting farmers onboard. \"We said, 'OK, it's time to show the producers that sustainability is OK, and that we can offer lots of benefits, not only for them, the producers, but also for their farms,\" says Gurdian.\u003c/p>\n\u003cp>There was also a small financial incentive. Now that Vasquez, the farmer, is Rainforest Alliance Certified, he gets about 15 cents more for each pound of coffee.\u003c/p>\n\u003cp>The number of farmers like him is growing. According to Rainforest Alliance, 4.5 percent of all coffee produced in 2012 came from Rainforest Alliance Certified farms. That's a 45 percent increase over 2011.\u003c/p>\n\u003cp>There are other labels, of course: fair trade; organic; direct trade.\u003c/p>\n\u003cp>All of these labels promise slightly different things, and every promise involves some compromises.\u003c/p>\n\u003cp>For instance: Rainforest Alliance runs a relatively strict system, with independent auditors who inspect farms at random. If the auditors find prohibited pesticides, or workers earning less than the minimum wage, that farm can lose its certification. Sometimes, a whole group of neighboring farms also can be decertified.\u003c/p>\n\u003cp>You may be glad to know that the program has teeth. On the other hand, those rules shut out many of the smallest, poorest farmers.\u003c/p>\n\u003cp>Emilia Umaña, who also helps farmers get Rainforest Alliance certification, says the rules ask for things that are too expensive for many small farmers to buy — like special showers for workers to use after applying pesticides. \"One of the biggest flaws in the system is that they use the same rule book, worldwide, for every type of producer in every company,\" she says.\u003c/p>\n\u003cp>If you're specifically interested in helping small farmers, maybe you should look for fair trade coffee. Its whole focus is small coffee producers. Traditionally, all fair trade coffee has come from cooperatives of small producers.\u003c/p>\n\u003cfigure id=\"attachment_60617\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee4-1024x574.jpg\" alt=\"Christian Mora is the general manager of AFAORCA, a fair trade coffee cooperative in Costa Rica. Photo: Dan Charles/NPR\" width=\"1024\" height=\"574\" class=\"size-large wp-image-60617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Christian Mora is the general manager of AFAORCA, a fair trade coffee cooperative in Costa Rica. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Christian Mora is general manager of one of these co-ops, called \u003ca href=\"http://afaorca.com/online/modules/info/\">AFAORCA\u003c/a>, in Costa Rica. It has just 24 members.\u003c/p>\n\u003cp>To get fair trade certification, he says, you have to show a fair trade organization that your cooperative keeps an honest set of books, that it operates democratically, and that it treats workers fairly.\u003c/p>\n\u003cp>\"They come in and interview people who work in the coffee fields, and they make sure that salaries are fair, and that labor rights are respected, according to the law,\" he says.\u003c/p>\n\u003cp>Once certified, the cooperative gets 20 cents extra for every pound of fair trade coffee that it sells. The cooperative then decides how to spend that \"social premium.\" It could pass the money on to its members, or do something else with it, such as improve a local school.\u003c/p>\n\u003cp>But there are compromises with fair trade, too. It doesn't deal with environmental practices on the farms, and some buyers complain that fair trade coffee isn't always good-quality coffee.\u003c/p>\n\u003cp>At the moment, in fact, the fair trade movement is going through a \u003ca href=\"http://www.marcgunther.com/a-schism-over-fair-trade/\">bitter split\u003c/a>. One group, \u003ca href=\"http://www.fairtradeusa.org/\">Fair Trade USA\u003c/a>, wants to \u003ca href=\"http://international.cgdev.org/publication/my-fair-trade-coffee-really-fair-trends-and-challenges-fair-trade-certification\">expand\u003c/a> the label so it can include coffee from individual farmers — even big estates.\u003c/p>\n\u003cp>Mora isn't happy about this expanded definition of fair trade. \"It could be a problem, because the goal of the label gets lost, and it becomes more of a marketing tool for big businesses, and just makes it easier for them to sell their product,\" he says.\u003c/p>\n\u003cp>This tension — between trying to be a real alternative to the mainstream and joining the mainstream — comes up all the time in these certification schemes.\u003c/p>\n\u003cp>The toughest environmental certification is probably one called \u003ca href=\"http://nationalzoo.si.edu/scbi/migratorybirds/coffee/\">Smithsonian Bird Friendly coffee\u003c/a>. This coffee is grown organically, with no manufactured fertilizer or pesticides, in fields that also contain 10 different kinds of shade trees. Only a few farmers, though, are willing to grow coffee this way.\u003c/p>\n\u003cfigure id=\"attachment_60618\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee5-1024x681.jpg\" alt=\"Angelina Zuñiga Godinez and Fanny Cordero Mora grow coffee for Coopetarrazu, one of Costa Rica's largest coffee cooperatives. These bags of coffee are labeled with the towns where they are grow. Photo: Dan Charles/NPR\" width=\"1024\" height=\"681\" class=\"size-large wp-image-60618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Angelina Zuñiga Godinez and Fanny Cordero Mora grow coffee for Coopetarrazu, one of Costa Rica's largest coffee cooperatives. These bags of coffee are labeled with the towns where they are grow. Photo: Dan Charles/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>On the other end of the spectrum, Starbucks runs a really big \u003ca href=\"http://www.starbucks.com/responsibility/sourcing/coffee\">program\u003c/a> called C.A.F.E. Practices (Coffee and Farmer Equity Practices). Like Rainforest Alliance certification, this scheme includes both environmental and social standards, but the Starbucks audits aren't really tests that a farmer can flunk. They're more like counseling sessions. If farmers are doing something wrong, Starbucks will tell them how to improve, but it still buys their coffee.\u003c/p>\n\u003cp>Yet for all their differences and compromises, coffee producers in Costa Rica say these certification systems, collectively, have had a real impact.\u003c/p>\n\u003cp>Carlos Rivera Chavarria, general manager of one of the country's largest cooperatives, \u003ca href=\"http://www.cafetarrazu.com/\">Coopetarrazu\u003c/a>, says certifications all helped farmers to hear what consumers wanted, much more directly than ever before.\u003c/p>\n\u003cp>These programs allowed his producers to \"rediscover quality coffee,\" he says.\u003c/p>\n\u003cp>Coopetarrazu sells coffee under the fair trade label. In addition, some of its farmers are Rainforest Alliance Certified, and the co-op sells a lot of coffee to Starbucks.\u003c/p>\n\u003cp>Now the co-op is experimenting with \"direct trade.\" It's selling small lots of coffee from particular villages to roasters who can pass along the story of that coffee, and that village, to consumers who want to know even more about the sources of their coffee.\u003c/p>\n\u003ch3>What's In A Certification?\u003c/h3>\n\u003cp>\u003cstrong>Organic\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee6.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee6.png\" alt=\"USDA Organic - USDA.gov\" width=\"200\" class=\"alignnone size-full wp-image-60619\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Regulates growing methods, prohibiting GMO seeds and synthetic substances\u003c/li>\n\u003cli>Forty countries carry organic coffee farms, with the first certified in 1967\u003c/li>\n\u003cli>Averages a $0.255/lb increase in market price for coffee producers\u003c/li>\n\u003cli>298 million pounds organic coffee grown in 2010\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Fair Trade International\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee7.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee7.png\" alt=\"Fairtrade International - Fairtrade.net\" width=\"200\" class=\"size-full wp-image-60620\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Seeks to increase welfare for small farmers and communities\u003c/li>\n\u003cli>Guarantees a minimum market price plus 10- to 20-cent premium per pound\u003c/li>\n\u003cli>Premium is paid to cooperatives to either distribute to farmers or use for community development projects\u003c/li>\n\u003cli>790 million pounds grown in 2010\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Rainforest Alliance\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee8.png\" alt=\"Rainforest Alliance\" width=\"200\" class=\"alignnone size-full wp-image-60621\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Emphasizes sustainability in social, environmental, economic and ethical areas\u003c/li>\n\u003cli>Developed in early 1990s\u003c/li>\n\u003cli>Recently gained the support of major buyers including McDonalds and Nespresso\u003c/li>\n\u003cli>Expanded from 197 million pounds grown in 2007 to 827 million pounds in 2012\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cstrong>Smithsonian Migratory Bird Center 'Bird Friendly'\u003c/strong>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee9.jpg\" alt=\"Smithsonian Migratory Bird Center\" width=\"200\" class=\"alignnone size-full wp-image-60622\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Promotes biodiversity through the planting of trees for habitat and shade cover\u003c/li>\n\u003cli>Requires organic certification and the use of specific trees\u003c/li>\n\u003cli>Certification can lead to a 5- to 10-cent premium over organic coffee prices\u003c/li>\n\u003cli>One of the smallest certification programs, with approximately 10.4 million pounds of coffee sold in 2011\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003cstrong>Starbucks Coffee And Farmer Equity 'CAFE'\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee10.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee10.png\" alt=\"Starbucks\" width=\"200\" class=\"alignnone size-full wp-image-60613\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Verification criteria developed over past 14 years with Conservation International\u003c/li>\n\u003cli>Evaluates workers' rights, benefits, environmental protection and sustainability\u003c/li>\n\u003cli>Starbucks aims for 100 percent-certified coffee supply by 2015\u003c/li>\n\u003cli>In 2012, 90 percent of supply — approximately 491 million pounds — was from CAFE-verified farms\u003c/li>\n\u003c/ul>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Want To Forage In Your City? There's A Map For That",
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"content": "\u003cfigure id=\"attachment_60543\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peachpicker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peachpicker-1024x767.jpg\" alt=\"Falling Fruit tells you where you can pick peaches and other foods free for the taking around the world. Photo: istockphoto.com\" width=\"1024\" height=\"767\" class=\"size-large wp-image-60543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Falling Fruit tells you where you can pick peaches and other foods free for the taking around the world. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://kbia.org/people/kristofor-husted\">Kristofor Husted\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/23/178603623/want-to-forage-in-your-city-theres-a-map-for-that\">The Salt at NPR Food\u003c/a> (4/23/13)\u003c/p>\n\u003cp>If you really love your peaches and want to shake a tree, there's a map to help you find one. That goes for veggies, nuts, berries and hundreds of other edible plant species, too.\u003c/p>\n\u003cp>Avid foragers \u003ca href=\"http://smallwhitecube.com/doku.php?id=about\">Caleb Philips\u003c/a> and \u003ca href=\"http://www.weltyphotography.com/about.html\">Ethan Welty\u003c/a> launched an interactive map last month that identifies more than a half-million locations across the globe where fruits and veggies are free for the taking. The project, dubbed \"\u003ca href=\"http://fallingfruit.org/\">Falling Fruit\u003c/a>,\" pinpoints all sorts of tasty trees in public parks, lining city streets and even hanging over fences from the U.K. to New Zealand.\u003c/p>\n\u003cp>The map looks like a typical Google map. Foraging locations are pinned with dots. Zoom in and click on one, and up pops a box with a description of what tree or bush you can find there. The description often includes information on the best season to pluck the produce, the quality and yield of the plant, a link to the species profile on the U.S. Department of Agriculture's website, and any additional advice on accessing the spot.\u003c/p>\n\u003cfigure id=\"attachment_60542\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://fallingfruit.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fullmapscreengrab-290x162.jpg\" alt=\"A screenshot of the Falling Fruit interactive map\" width=\"290\" height=\"162\" class=\"size-medium wp-image-60542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A screenshot of the Falling Fruit interactive map\u003c/figcaption>\u003c/figure>\n\u003cp>Welty, a photographer and geographer based in Boulder, Colo., compiled most of the locations from various municipal databases, local foraging organizations and urban gardening groups. Additionally, the map is open for public editing – Wikipedia-style.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I'm a data geek,\" Welty says. \"I feel like there is power in getting everything onto one map. A map is like a very narrow lens on the world, but I think it's very powerful because of how narrow it is.\"\u003c/p>\n\u003cp>Clearly, with dozens of countries boasting thousands of foraging destinations, it's practically impossible for Welty and Philips to verify all of the spots. Welty says they have to rely on the honesty of the contributors when it comes to listing trees in potentially off-limits locations, like private properties or fenced-in parks. In many of those cases, the entry contributors tell potential foragers to ask the property owners for permission. The map has more than 6,700 crowdsourced entries so far.\u003c/p>\n\u003cfigure id=\"attachment_60541\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fallenfruitguy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fallenfruitguy-216x290.jpg\" alt=\"Jeff Wanner stands among the 500 pounds of apples he picked from neighborhood trees in a couple of hours with Falling Fruit co-founder Ethan Welty in Boulder, Colo., last fall. Photo: Ethan Welty/Falling Fruit\" width=\"216\" height=\"290\" class=\"size-medium wp-image-60541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Wanner stands among the 500 pounds of apples he picked from neighborhood trees in a couple of hours with Falling Fruit co-founder Ethan Welty in Boulder, Colo., last fall. Photo: Ethan Welty/Falling Fruit\u003c/figcaption>\u003c/figure>\n\u003cp>The duo says they created Falling Fruit essentially to form a community for novice and pro foragers alike. Philips, who is a computer scientist based in the San Francisco Bay Area, says there's value in pulling a carrot from the ground or an apple from a tree to eat.\u003c/p>\n\u003cp>\"If I can apply my skills to help people realize that there is a fruit tree down the street that they can pick, then that's just a simple thing I can do to reconnect people with how food works and get them away from the notion that food is only in a grocery store,\" he says.\u003c/p>\n\u003cp>Now, the map doesn't limit its entries to fruits and veggies. Welty says it also lists beehives, public water wells, and even dumpsters with excess food waste.\u003c/p>\n\u003cp>\"There is someone who posted a squirrel with a recipe for him,\" he says. \"Gray squirrel is an invasive species. He's encouraging people to hunt for squirrels, so hey, why not?\"\u003c/p>\n\u003cp>Welty says he hopes the map and its stable of contributors will keep growing — so much so that it ends up influencing cities' land use and management plans.\u003c/p>\n\u003cp>\"The big goal, in a way,\" he says, \"is to make people realize that there is potential [for foraging in cities] and deliberately create food forests, like the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/29/147668557/seattles-first-urban-food-forest-will-be-free-to-forage\">Beacon Food Forest\u003c/a> and others around the country — to rethink what a city should look like.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60543\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peachpicker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/peachpicker-1024x767.jpg\" alt=\"Falling Fruit tells you where you can pick peaches and other foods free for the taking around the world. Photo: istockphoto.com\" width=\"1024\" height=\"767\" class=\"size-large wp-image-60543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Falling Fruit tells you where you can pick peaches and other foods free for the taking around the world. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://kbia.org/people/kristofor-husted\">Kristofor Husted\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/23/178603623/want-to-forage-in-your-city-theres-a-map-for-that\">The Salt at NPR Food\u003c/a> (4/23/13)\u003c/p>\n\u003cp>If you really love your peaches and want to shake a tree, there's a map to help you find one. That goes for veggies, nuts, berries and hundreds of other edible plant species, too.\u003c/p>\n\u003cp>Avid foragers \u003ca href=\"http://smallwhitecube.com/doku.php?id=about\">Caleb Philips\u003c/a> and \u003ca href=\"http://www.weltyphotography.com/about.html\">Ethan Welty\u003c/a> launched an interactive map last month that identifies more than a half-million locations across the globe where fruits and veggies are free for the taking. The project, dubbed \"\u003ca href=\"http://fallingfruit.org/\">Falling Fruit\u003c/a>,\" pinpoints all sorts of tasty trees in public parks, lining city streets and even hanging over fences from the U.K. to New Zealand.\u003c/p>\n\u003cp>The map looks like a typical Google map. Foraging locations are pinned with dots. Zoom in and click on one, and up pops a box with a description of what tree or bush you can find there. The description often includes information on the best season to pluck the produce, the quality and yield of the plant, a link to the species profile on the U.S. Department of Agriculture's website, and any additional advice on accessing the spot.\u003c/p>\n\u003cfigure id=\"attachment_60542\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://fallingfruit.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fullmapscreengrab-290x162.jpg\" alt=\"A screenshot of the Falling Fruit interactive map\" width=\"290\" height=\"162\" class=\"size-medium wp-image-60542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A screenshot of the Falling Fruit interactive map\u003c/figcaption>\u003c/figure>\n\u003cp>Welty, a photographer and geographer based in Boulder, Colo., compiled most of the locations from various municipal databases, local foraging organizations and urban gardening groups. Additionally, the map is open for public editing – Wikipedia-style.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I'm a data geek,\" Welty says. \"I feel like there is power in getting everything onto one map. A map is like a very narrow lens on the world, but I think it's very powerful because of how narrow it is.\"\u003c/p>\n\u003cp>Clearly, with dozens of countries boasting thousands of foraging destinations, it's practically impossible for Welty and Philips to verify all of the spots. Welty says they have to rely on the honesty of the contributors when it comes to listing trees in potentially off-limits locations, like private properties or fenced-in parks. In many of those cases, the entry contributors tell potential foragers to ask the property owners for permission. The map has more than 6,700 crowdsourced entries so far.\u003c/p>\n\u003cfigure id=\"attachment_60541\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fallenfruitguy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fallenfruitguy-216x290.jpg\" alt=\"Jeff Wanner stands among the 500 pounds of apples he picked from neighborhood trees in a couple of hours with Falling Fruit co-founder Ethan Welty in Boulder, Colo., last fall. Photo: Ethan Welty/Falling Fruit\" width=\"216\" height=\"290\" class=\"size-medium wp-image-60541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Wanner stands among the 500 pounds of apples he picked from neighborhood trees in a couple of hours with Falling Fruit co-founder Ethan Welty in Boulder, Colo., last fall. Photo: Ethan Welty/Falling Fruit\u003c/figcaption>\u003c/figure>\n\u003cp>The duo says they created Falling Fruit essentially to form a community for novice and pro foragers alike. Philips, who is a computer scientist based in the San Francisco Bay Area, says there's value in pulling a carrot from the ground or an apple from a tree to eat.\u003c/p>\n\u003cp>\"If I can apply my skills to help people realize that there is a fruit tree down the street that they can pick, then that's just a simple thing I can do to reconnect people with how food works and get them away from the notion that food is only in a grocery store,\" he says.\u003c/p>\n\u003cp>Now, the map doesn't limit its entries to fruits and veggies. Welty says it also lists beehives, public water wells, and even dumpsters with excess food waste.\u003c/p>\n\u003cp>\"There is someone who posted a squirrel with a recipe for him,\" he says. \"Gray squirrel is an invasive species. He's encouraging people to hunt for squirrels, so hey, why not?\"\u003c/p>\n\u003cp>Welty says he hopes the map and its stable of contributors will keep growing — so much so that it ends up influencing cities' land use and management plans.\u003c/p>\n\u003cp>\"The big goal, in a way,\" he says, \"is to make people realize that there is potential [for foraging in cities] and deliberately create food forests, like the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/29/147668557/seattles-first-urban-food-forest-will-be-free-to-forage\">Beacon Food Forest\u003c/a> and others around the country — to rethink what a city should look like.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cdiv class=\"single-video\">\u003ciframe width=\"600\" height=\"338\" src=\"http://www.npr.org/templates/event/embeddedVideo.php?storyId=178436079&mediaId=178505938\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/div>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/23/178436079/journey-of-a-specialty-coffee-bean-from-cherry-to-cup\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/04/20130423_me_03.mp3\"] \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/23/178436079/journey-of-a-specialty-coffee-bean-from-cherry-to-cup\">The Salt at NPR Food\u003c/a> (4/23/13)\u003c/p>\n\u003cp>When we wanted to know how the growth of the \u003ca href=\"http://www.scaa.org/\">specialty coffee\u003c/a> movement is influencing the lives of farmers, we took a trip to the mountainous region of Huehuetenango in Guatemala.\u003c/p>\n\u003cp>Here, we met farmer \u003ca href=\"http://mujerescafeguatemala.org/index.php?option=com_content&task=view&id=110&Itemid=&lang=en\">Miguelina Villatoro\u003c/a>, owner of Finca El Paternal. If you listen to my radio story, you'll hear how she has salvaged a family farm by maximizing the quality of her beans and entering into a direct trade deal with \u003ca href=\"http://portlandroasting.com/\">Portland Roasting\u003c/a>.\u003ca href=\"http://portlandroasting.com/\"> \u003c/a>\u003c/p>\n\u003cp>At a time when the global commodity price of coffee has sunk to about $1.40 a pound, Villatoro is getting $2.50 per pound for her coffee.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And this kind of premium is typical for farmers catering to the specialty market, who compete on quality. The premium she's getting for her beans allows her to reinvest in the farm and improve conditions for her workers. One recent improvement: She has added water filters to boost the quality of workers' drinking water. And the workers' living quarters on the farm now have a stove with a chimney — small luxuries.\u003c/p>\n\u003cp>The relationship between Villatoro and Portland Roasting began with a dramatic landing by helicopter at her farm nearly 13 years ago. Mark Stell arranged the visit as part of a tour where he scoped out lots of farms. In the end, he was impressed with the quality of her coffee — which had just placed well at a tasting competition called \u003ca href=\"http://www.allianceforcoffeeexcellence.org/en/\">Cup of Excellence\u003c/a>.\u003c/p>\n\u003cp>\"The quality is driving this [expansion of the specialty coffee],\" says \u003ca href=\"http://www.tedfischer.org/wp-content/uploads/2012/09/fischer-cv-August-2012.pdf\">Edward Fischer\u003c/a>, director of the Center for Latin American Studies at Vanderbilt University. And he says it's having a positive effect on workers and small producers in Guatemala.\u003c/p>\n\u003cp>The volume of coffee that Guatemala exports has either dropped a little or stayed level since 2001, he says. \"And yet the revenues from coffee have gone up,\" says Fischer. This means that coffee producers are \"earning more for the coffee they're exporting.\"\u003c/p>\n\u003cp>If you click on the slideshow above (the images shot by my colleague David Gilkey are beautiful), you'll see the incredibly labor-intensive process of producing coffee. Who knew that coffee plants produce cherries, not beans? Or that they've got to be milled not once, but twice to produce the green coffee that's ready for roasting?\u003c/p>\n\u003cp>So, next time you sip on a latte, remember: It's not just the face of the barista behind those coffee beans.\u003c/p>\n\u003cfigure id=\"attachment_60523\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-stell-promo-bfbe4a5d516ff68a5154d0d893b4ef67cf5c8f55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-stell-promo-bfbe4a5d516ff68a5154d0d893b4ef67cf5c8f55.jpg\" alt=\"Mark Stell of Portland Roasting samples coffee from his Guatemalan grower. Photo: David Gilkey/NPR\" width=\"200\" height=\"150\" class=\"size-full wp-image-60523\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Stell of Portland Roasting samples coffee from his Guatemalan grower. Photo: David Gilkey/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"http://rainorshinepdx.com/about\">Rain or Shine Coffee House\u003c/a> in Portland, where customers pay upwards of 2 bucks for a coffee, owner Claire Teasdale says she wants her customers to know the stories about the farmers, like Villatoro, behind their cup of joe.\u003c/p>\n\u003cp>Knowing all the effort that goes into that cup \"makes the whole experience of enjoying the coffee a little better,\" says Teasdale.\u003c/p>\n\u003cp>The specialty coffee movement, often called \u003ca href=\"http://en.wikipedia.org/wiki/Third_Wave_Coffee\">Third Wave Coffee\u003c/a>, is a fast-growing niche within the colossal coffee world.\u003c/p>\n\u003cp>And increasingly, in this third-wave world, roasters and cafes aren't just selling us a good cup of coffee. They're also selling us the story behind it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "That tasty cup of java from your favorite gourmet coffee shop began life on a farm thousands of miles away. Farmers who cater to the specialty coffee market compete on quality. And some use the higher prices their beans fetch to reinvest in their businesses and improve conditions for workers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/23/178436079/journey-of-a-specialty-coffee-bean-from-cherry-to-cup\">The Salt at NPR Food\u003c/a> (4/23/13)\u003c/p>\n\u003cp>When we wanted to know how the growth of the \u003ca href=\"http://www.scaa.org/\">specialty coffee\u003c/a> movement is influencing the lives of farmers, we took a trip to the mountainous region of Huehuetenango in Guatemala.\u003c/p>\n\u003cp>Here, we met farmer \u003ca href=\"http://mujerescafeguatemala.org/index.php?option=com_content&task=view&id=110&Itemid=&lang=en\">Miguelina Villatoro\u003c/a>, owner of Finca El Paternal. If you listen to my radio story, you'll hear how she has salvaged a family farm by maximizing the quality of her beans and entering into a direct trade deal with \u003ca href=\"http://portlandroasting.com/\">Portland Roasting\u003c/a>.\u003ca href=\"http://portlandroasting.com/\"> \u003c/a>\u003c/p>\n\u003cp>At a time when the global commodity price of coffee has sunk to about $1.40 a pound, Villatoro is getting $2.50 per pound for her coffee.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And this kind of premium is typical for farmers catering to the specialty market, who compete on quality. The premium she's getting for her beans allows her to reinvest in the farm and improve conditions for her workers. One recent improvement: She has added water filters to boost the quality of workers' drinking water. And the workers' living quarters on the farm now have a stove with a chimney — small luxuries.\u003c/p>\n\u003cp>The relationship between Villatoro and Portland Roasting began with a dramatic landing by helicopter at her farm nearly 13 years ago. Mark Stell arranged the visit as part of a tour where he scoped out lots of farms. In the end, he was impressed with the quality of her coffee — which had just placed well at a tasting competition called \u003ca href=\"http://www.allianceforcoffeeexcellence.org/en/\">Cup of Excellence\u003c/a>.\u003c/p>\n\u003cp>\"The quality is driving this [expansion of the specialty coffee],\" says \u003ca href=\"http://www.tedfischer.org/wp-content/uploads/2012/09/fischer-cv-August-2012.pdf\">Edward Fischer\u003c/a>, director of the Center for Latin American Studies at Vanderbilt University. And he says it's having a positive effect on workers and small producers in Guatemala.\u003c/p>\n\u003cp>The volume of coffee that Guatemala exports has either dropped a little or stayed level since 2001, he says. \"And yet the revenues from coffee have gone up,\" says Fischer. This means that coffee producers are \"earning more for the coffee they're exporting.\"\u003c/p>\n\u003cp>If you click on the slideshow above (the images shot by my colleague David Gilkey are beautiful), you'll see the incredibly labor-intensive process of producing coffee. Who knew that coffee plants produce cherries, not beans? Or that they've got to be milled not once, but twice to produce the green coffee that's ready for roasting?\u003c/p>\n\u003cp>So, next time you sip on a latte, remember: It's not just the face of the barista behind those coffee beans.\u003c/p>\n\u003cfigure id=\"attachment_60523\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-stell-promo-bfbe4a5d516ff68a5154d0d893b4ef67cf5c8f55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/coffee-stell-promo-bfbe4a5d516ff68a5154d0d893b4ef67cf5c8f55.jpg\" alt=\"Mark Stell of Portland Roasting samples coffee from his Guatemalan grower. Photo: David Gilkey/NPR\" width=\"200\" height=\"150\" class=\"size-full wp-image-60523\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Stell of Portland Roasting samples coffee from his Guatemalan grower. Photo: David Gilkey/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>At \u003ca href=\"http://rainorshinepdx.com/about\">Rain or Shine Coffee House\u003c/a> in Portland, where customers pay upwards of 2 bucks for a coffee, owner Claire Teasdale says she wants her customers to know the stories about the farmers, like Villatoro, behind their cup of joe.\u003c/p>\n\u003cp>Knowing all the effort that goes into that cup \"makes the whole experience of enjoying the coffee a little better,\" says Teasdale.\u003c/p>\n\u003cp>The specialty coffee movement, often called \u003ca href=\"http://en.wikipedia.org/wiki/Third_Wave_Coffee\">Third Wave Coffee\u003c/a>, is a fast-growing niche within the colossal coffee world.\u003c/p>\n\u003cp>And increasingly, in this third-wave world, roasters and cafes aren't just selling us a good cup of coffee. They're also selling us the story behind it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Art as Food as Art: Caitlin Freeman and her \"Modern Art Desserts\"",
"title": "Art as Food as Art: Caitlin Freeman and her \"Modern Art Desserts\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\" alt=\"Caitlin Freeman. Photo: Charles Villyard\" width=\"1000\" height=\"664\" class=\"size-full wp-image-60359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caitlin Freeman. Photo: Charles Villyard\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Warhol as Jell-O, Jeff Koons as a gilded white hot chocolate, and Cindy Sherman as a pink ice cream float dusted with glitter are just a few of the edible art concepts cooked up by Caitlin Freeman, an artist who creates confections and fancy snacks based on special exhibitions at SFMOMA. Her new book, \"Modern Art Desserts,\" details recipes and stories from her self-made dream job: responding to art through food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Free_Modern-Art-Desserts600.jpg\" alt=\"Modern Art Desserts by Caitlin Freeman\" width=\"400\" class=\"aligncenter size-full wp-image-60357\">\u003c/a>\u003c/p>\n\u003cp>Freeman co-owned Miette pastry shops before opening the \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle Coffee\u003c/a> bar at SFMOMA’s rooftop garden with her husband \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">James\u003c/a>. From Miette, she brought along artist and pastry chef \u003ca href=\"http://www.leahrosenberg.com\">Leah Rosenberg\u003c/a>, and assistant Tess Wilson. The team’s desserts are innovative, creative and sometimes controversial. A cookie plate inspired by Richard Serra’s massive steel sculptures is likely the \u003ca href=\"http://www.bluebottlecoffee.com/2013/04/setting-the-serra-story-straight/\">first dessert to have ever received a cease and desist letter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600-190x190.jpg\" title=\"Thiebaud Pink Cake\" alt=\"Thiebaud Pink Cake. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600-190x190.jpg\" title=\"Sherman Ice Cream Float\" alt=\"Sherman Ice Cream Float. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60361\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600-190x190.jpg\" title=\"Koons White Hot Chocolate with Lillet Marshmallows\" alt=\"Koons White Hot Chocolate with Lillet Marshmallows. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60360\">\u003c/a>\u003cbr>\n\u003cem>\u003c/em> \u003c/p>\n\u003cp>Freeman credits painter \u003ca href=\"http://www.kqed.org/arts/programs/spark/profile.jsp?essid=24225\">Wayne Thiebaud\u003c/a> with inspiring her to become a baker, and says the book is a love letter to him. Her favorite cakes to bake are buttercream party cakes, and that’s exactly what Thiebaud is known for painting. The two cake-loving artists haven’t met yet, but Freeman throws a birthday party for him every year at the cafe. Besides her most popular cakes modeled after works by Thiebaud and Piet Mondrian, 70 modern art desserts have been created over the past four years. Textile artist Ruth Laskey’s two-color weavings became conceptual sodas where flavors were assigned to each color, creating combinations like \u003ca href=\"http://www.epicurious.com/recipes/food/views/Laskey-Lemon-Soda-with-Bay-Ice-Cubes-51159600\">lemon soda with bay ice cubes\u003c/a>, and bubblegum soda (made from Dubble Bubble gum concentrate) with violet ice cubes. Freeman was interested in the overlap between colors and flavors, a concept that went through some trial and error when she focused on Andy Warhol’s self portrait in green, blue, red, and yellow. She tried to make a Bloody Mary gelée and explains, “I didn’t want to use food coloring but I figured we could use blue curacao. We made Campbell’s tomato soup Jell-O, celery, horseradish and Worcester Jell-O, and it was revolting. It shouldn’t be a surprise, but that was the one recipe that didn’t really work out.” Her aversion to food coloring had to be overcome for her Mondrian cake, a chocolate ganache grid with primary-colored cake blocks, but she’s not the only one who is wary of unnatural-looking cake dye. She says, “People easily gobble up the yellow and red, but often they’ll leave the blue square on the plate.”\u003c/p>\n\u003cfigure id=\"attachment_60486\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\" alt=\"Dessert is based on Garry Winogrand's "Kerrville, Texas" (1977). Photo: Willa Koerner.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-60486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dessert is based on Garry Winogrand's \"Kerrville, Texas\" (1977). Photo: Willa Koerner.\u003c/figcaption>\u003c/figure>\n\u003cp>Freeman’s latest concoction, inspired by a \u003ca href=\"http://www.kqed.org/arts/visualarts/article.jsp?essid=117645\">Gary Winogrand\u003c/a> photograph, is an ambitious multimedia project. As she describes it, “The piece we chose is these two people dancing on a platform that looks just like an ice cream cake. So we’re making this ridiculous multimedia cake that involves Stevie Wonder’s “Sir Duke” playing from an MP3 player inside the plate, which happened to be the number seventeen song the year the photo was taken, and looks exactly like the song they would’ve been dancing to. We’ll have two images laser-cut as cake toppers that will be dancing on the cake.” The desserts are often conceptual, and sometimes literal, like the Jasper Johns-inspired grilled cheese that looks like his piece, \u003ca href=\"http://www.washingtonpost.com/rf/image_606w/2010-2019/WashingtonPost/2012/05/29/Style/Images/KENNCOTT002_1338319201.jpg\">Bread\u003c/a>. As Freeman describes the project, “The piece is a lead panel with a piece of bread on it, so we made a grilled cheese and served it on a to-scale board painted to look like lead. It was a giant, oversized board people would have to carry back to their table.” She likes that her creations can help make the art more accessible, and says that when she walks into a gallery of California painters, “especially Diebenkorn and Thiebaud,” she often wants to take the paintings home, and says: \u003c/p>\n\u003cblockquote>\u003cp>“Making desserts is my way of owning something, of really pretending that I’m stealing it, and making it my own.”\u003c/p>\u003c/blockquote>\n\u003cp>[vimeo 63069294] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">Modern Art Desserts\u003c/a>\" was released this month by Ten Speed Press. Freeman’s Mondrian cakes will soon be available for purchase online (available for delivery, packed in dry ice). Keep up with her projects at \u003ca href=\"http://www.modernartdesserts.com/\">modernartdesserts.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos of desserts reprinted with permission from Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art, by Caitlin Freeman, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Clay McLachlan (c) 2013\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60359\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Freeman_Caitlin1000.jpg\" alt=\"Caitlin Freeman. Photo: Charles Villyard\" width=\"1000\" height=\"664\" class=\"size-full wp-image-60359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caitlin Freeman. Photo: Charles Villyard\u003c/figcaption>\u003c/figure>\n\u003cp>Andy Warhol as Jell-O, Jeff Koons as a gilded white hot chocolate, and Cindy Sherman as a pink ice cream float dusted with glitter are just a few of the edible art concepts cooked up by Caitlin Freeman, an artist who creates confections and fancy snacks based on special exhibitions at SFMOMA. Her new book, \"Modern Art Desserts,\" details recipes and stories from her self-made dream job: responding to art through food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Free_Modern-Art-Desserts600.jpg\" alt=\"Modern Art Desserts by Caitlin Freeman\" width=\"400\" class=\"aligncenter size-full wp-image-60357\">\u003c/a>\u003c/p>\n\u003cp>Freeman co-owned Miette pastry shops before opening the \u003ca href=\"http://www.bluebottlecoffee.com/\">Blue Bottle Coffee\u003c/a> bar at SFMOMA’s rooftop garden with her husband \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">James\u003c/a>. From Miette, she brought along artist and pastry chef \u003ca href=\"http://www.leahrosenberg.com\">Leah Rosenberg\u003c/a>, and assistant Tess Wilson. The team’s desserts are innovative, creative and sometimes controversial. A cookie plate inspired by Richard Serra’s massive steel sculptures is likely the \u003ca href=\"http://www.bluebottlecoffee.com/2013/04/setting-the-serra-story-straight/\">first dessert to have ever received a cease and desist letter\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Thiebaud-Pink-Cake600-190x190.jpg\" title=\"Thiebaud Pink Cake\" alt=\"Thiebaud Pink Cake. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Sherman-Ice-Cream-Float600-190x190.jpg\" title=\"Sherman Ice Cream Float\" alt=\"Sherman Ice Cream Float. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60361\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Koons-White-Hot-Chocolate600-190x190.jpg\" title=\"Koons White Hot Chocolate with Lillet Marshmallows\" alt=\"Koons White Hot Chocolate with Lillet Marshmallows. Photo: Clay McLachlan (c) 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-60360\">\u003c/a>\u003cbr>\n\u003cem>\u003c/em> \u003c/p>\n\u003cp>Freeman credits painter \u003ca href=\"http://www.kqed.org/arts/programs/spark/profile.jsp?essid=24225\">Wayne Thiebaud\u003c/a> with inspiring her to become a baker, and says the book is a love letter to him. Her favorite cakes to bake are buttercream party cakes, and that’s exactly what Thiebaud is known for painting. The two cake-loving artists haven’t met yet, but Freeman throws a birthday party for him every year at the cafe. Besides her most popular cakes modeled after works by Thiebaud and Piet Mondrian, 70 modern art desserts have been created over the past four years. Textile artist Ruth Laskey’s two-color weavings became conceptual sodas where flavors were assigned to each color, creating combinations like \u003ca href=\"http://www.epicurious.com/recipes/food/views/Laskey-Lemon-Soda-with-Bay-Ice-Cubes-51159600\">lemon soda with bay ice cubes\u003c/a>, and bubblegum soda (made from Dubble Bubble gum concentrate) with violet ice cubes. Freeman was interested in the overlap between colors and flavors, a concept that went through some trial and error when she focused on Andy Warhol’s self portrait in green, blue, red, and yellow. She tried to make a Bloody Mary gelée and explains, “I didn’t want to use food coloring but I figured we could use blue curacao. We made Campbell’s tomato soup Jell-O, celery, horseradish and Worcester Jell-O, and it was revolting. It shouldn’t be a surprise, but that was the one recipe that didn’t really work out.” Her aversion to food coloring had to be overcome for her Mondrian cake, a chocolate ganache grid with primary-colored cake blocks, but she’s not the only one who is wary of unnatural-looking cake dye. She says, “People easily gobble up the yellow and red, but often they’ll leave the blue square on the plate.”\u003c/p>\n\u003cfigure id=\"attachment_60486\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/winogrand-cake1000.jpg\" alt=\"Dessert is based on Garry Winogrand's "Kerrville, Texas" (1977). Photo: Willa Koerner.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-60486\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dessert is based on Garry Winogrand's \"Kerrville, Texas\" (1977). Photo: Willa Koerner.\u003c/figcaption>\u003c/figure>\n\u003cp>Freeman’s latest concoction, inspired by a \u003ca href=\"http://www.kqed.org/arts/visualarts/article.jsp?essid=117645\">Gary Winogrand\u003c/a> photograph, is an ambitious multimedia project. As she describes it, “The piece we chose is these two people dancing on a platform that looks just like an ice cream cake. So we’re making this ridiculous multimedia cake that involves Stevie Wonder’s “Sir Duke” playing from an MP3 player inside the plate, which happened to be the number seventeen song the year the photo was taken, and looks exactly like the song they would’ve been dancing to. We’ll have two images laser-cut as cake toppers that will be dancing on the cake.” The desserts are often conceptual, and sometimes literal, like the Jasper Johns-inspired grilled cheese that looks like his piece, \u003ca href=\"http://www.washingtonpost.com/rf/image_606w/2010-2019/WashingtonPost/2012/05/29/Style/Images/KENNCOTT002_1338319201.jpg\">Bread\u003c/a>. As Freeman describes the project, “The piece is a lead panel with a piece of bread on it, so we made a grilled cheese and served it on a to-scale board painted to look like lead. It was a giant, oversized board people would have to carry back to their table.” She likes that her creations can help make the art more accessible, and says that when she walks into a gallery of California painters, “especially Diebenkorn and Thiebaud,” she often wants to take the paintings home, and says: \u003c/p>\n\u003cblockquote>\u003cp>“Making desserts is my way of owning something, of really pretending that I’m stealing it, and making it my own.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.amazon.com/Modern-Art-Desserts-Recipes-Confections/dp/1607743906\">Modern Art Desserts\u003c/a>\" was released this month by Ten Speed Press. Freeman’s Mondrian cakes will soon be available for purchase online (available for delivery, packed in dry ice). Keep up with her projects at \u003ca href=\"http://www.modernartdesserts.com/\">modernartdesserts.com\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos of desserts reprinted with permission from Modern Art Desserts: Recipes for Cakes, Cookies, Confections, and Frozen Treats Based on Iconic Works of Art, by Caitlin Freeman, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Clay McLachlan (c) 2013\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_60259\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/writing-ink.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/writing-ink-1024x992.jpg\" alt='Ernest Hemingway once said, \"A man does not exist until he is drunk. Photo: AP' width=\"1024\" height=\"992\" class=\"size-large wp-image-60259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ernest Hemingway once said, \"A man does not exist until he is drunk. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/03/176121775/from-vine-to-pen-theres-more-than-one-way-wine-fuels-writing\">The Salt at NPR Food\u003c/a> (4/18/13)\u003c/p>\n\u003cp>Sure, we all know alcohol has fueled plenty a writing session. William Faulkner — who once said, \"civilization begins with distillation\" — was \u003ca href=\"http://www.npr.org/2006/12/15/6624971/great-american-writers-and-their-cocktails\">known\u003c/a> to have kept a bottle by his side while he typed away throughout his writing career.\u003c/p>\n\u003cp>But for centuries, writers relied on alcohol to keep the words flowing in a far less boozy form than the Burroughs and Hemingways of literary history: the wine ink pen.\u003c/p>\n\u003cp>Wine, it turns out, was a key ingredient in many recipes for iron gall ink — for all you non-ink nerds, that was the writing ink used by most of the Western world from the Middle Ages all the way up to the 19th century.\u003c/p>\n\u003cp>\"Anyone anywhere near famous will have something in iron gall ink,\" says \u003ca href=\"http://www.loc.gov/today/pr/2013/13-038.html\">Elmer Eusman\u003c/a>, head of the conservation division at the Library of Congress.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A \u003ca href=\"http://www.archives.gov/press/press-releases/2011/nr11-152.html\">1297 copy\u003c/a> of history's great political document the Magna Carta was penned in the stuff. Van Gogh drew with it, Da Vinci jotted notes with it, and Bach composed with it.\u003c/p>\n\u003cp>\"The practice of adding wine into historic inks was quite widespread,\" says chemist \u003ca href=\"https://iris.ucl.ac.uk/iris/browse/profile?upi=MSTRL90\">Matija Strlic\u003c/a>, a senior lecturer at University College London who has worked with historic parchments and inks.\u003c/p>\n\u003cp>The chemistry involved can get pretty wonky, but basically, the wine was believed to make the coloring agents in ink more stable. Wine was also considered a purer solvent than water. And iron gall inks were prized because they were so indelible.\u003c/p>\n\u003cp>So why did these inks fall out of favor? Sadly, they didn't play nice with the newfangled steel pens of the 19th century, says \u003ca href=\"http://thewalters.org/conservation/staff.aspx\">Abigail Quandt,\u003c/a> head of book and paper conservation at the Walters Art Museum in Baltimore. The inks corroded the writing implements, so different formulations had to be developed.\u003c/p>\n\u003cp>Which conservators would probably say is a good thing. The inks weren't just corroding pens, but also the paper on which historic documents were written. In some of Rembrandt's drawings, for example, the ink has made the paper fragile and brittle, Eusman says.\u003c/p>\n\u003cp>Still, the wine ink tradition is not completely dead.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=_3i7MALxLU0]\u003c/p>\n\u003cp>Recently, Spanish winery \u003ca href=\"http://www.casamariol.com/en/\">Casa Mariol\u003c/a> unwittingly revived it when it decided to send pens filled with a cabernet sauvignon-based ink to potential clients as part of a new marketing scheme.\u003c/p>\n\u003cp>\"You cheer with wine after an agreement and, with our wine pen, you can even sign the agreement with the wine,\" Miguel Angel Vaquer — who runs the family business with his siblings — tells The Salt in an email. He didn't mention whether the pens had drummed up wine sales, but he did say that people around the world have been asking about buying their wine ink pens.\u003c/p>\n\u003cp>It's not clear how long interest will last, if recent history is any guide. Brian Goulet says he used to stock wine inks from a German company for his \u003ca href=\"http://www.gouletpens.com/\">Goulet Pen Co.\u003c/a> but doesn't anymore. Apparently, they didn't sell very well.\u003c/p>\n\u003cp>\"As fountain pen inks, they performed OK,\" he says. \"It was more the novelty of the fact they smelled like the wine they were made from that appealed to people.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60259\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/writing-ink.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/writing-ink-1024x992.jpg\" alt='Ernest Hemingway once said, \"A man does not exist until he is drunk. Photo: AP' width=\"1024\" height=\"992\" class=\"size-large wp-image-60259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ernest Hemingway once said, \"A man does not exist until he is drunk. Photo: AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/03/176121775/from-vine-to-pen-theres-more-than-one-way-wine-fuels-writing\">The Salt at NPR Food\u003c/a> (4/18/13)\u003c/p>\n\u003cp>Sure, we all know alcohol has fueled plenty a writing session. William Faulkner — who once said, \"civilization begins with distillation\" — was \u003ca href=\"http://www.npr.org/2006/12/15/6624971/great-american-writers-and-their-cocktails\">known\u003c/a> to have kept a bottle by his side while he typed away throughout his writing career.\u003c/p>\n\u003cp>But for centuries, writers relied on alcohol to keep the words flowing in a far less boozy form than the Burroughs and Hemingways of literary history: the wine ink pen.\u003c/p>\n\u003cp>Wine, it turns out, was a key ingredient in many recipes for iron gall ink — for all you non-ink nerds, that was the writing ink used by most of the Western world from the Middle Ages all the way up to the 19th century.\u003c/p>\n\u003cp>\"Anyone anywhere near famous will have something in iron gall ink,\" says \u003ca href=\"http://www.loc.gov/today/pr/2013/13-038.html\">Elmer Eusman\u003c/a>, head of the conservation division at the Library of Congress.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A \u003ca href=\"http://www.archives.gov/press/press-releases/2011/nr11-152.html\">1297 copy\u003c/a> of history's great political document the Magna Carta was penned in the stuff. Van Gogh drew with it, Da Vinci jotted notes with it, and Bach composed with it.\u003c/p>\n\u003cp>\"The practice of adding wine into historic inks was quite widespread,\" says chemist \u003ca href=\"https://iris.ucl.ac.uk/iris/browse/profile?upi=MSTRL90\">Matija Strlic\u003c/a>, a senior lecturer at University College London who has worked with historic parchments and inks.\u003c/p>\n\u003cp>The chemistry involved can get pretty wonky, but basically, the wine was believed to make the coloring agents in ink more stable. Wine was also considered a purer solvent than water. And iron gall inks were prized because they were so indelible.\u003c/p>\n\u003cp>So why did these inks fall out of favor? Sadly, they didn't play nice with the newfangled steel pens of the 19th century, says \u003ca href=\"http://thewalters.org/conservation/staff.aspx\">Abigail Quandt,\u003c/a> head of book and paper conservation at the Walters Art Museum in Baltimore. The inks corroded the writing implements, so different formulations had to be developed.\u003c/p>\n\u003cp>Which conservators would probably say is a good thing. The inks weren't just corroding pens, but also the paper on which historic documents were written. In some of Rembrandt's drawings, for example, the ink has made the paper fragile and brittle, Eusman says.\u003c/p>\n\u003cp>Still, the wine ink tradition is not completely dead.\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/_3i7MALxLU0'\n title='//www.youtube.com/embed/_3i7MALxLU0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Recently, Spanish winery \u003ca href=\"http://www.casamariol.com/en/\">Casa Mariol\u003c/a> unwittingly revived it when it decided to send pens filled with a cabernet sauvignon-based ink to potential clients as part of a new marketing scheme.\u003c/p>\n\u003cp>\"You cheer with wine after an agreement and, with our wine pen, you can even sign the agreement with the wine,\" Miguel Angel Vaquer — who runs the family business with his siblings — tells The Salt in an email. He didn't mention whether the pens had drummed up wine sales, but he did say that people around the world have been asking about buying their wine ink pens.\u003c/p>\n\u003cp>It's not clear how long interest will last, if recent history is any guide. Brian Goulet says he used to stock wine inks from a German company for his \u003ca href=\"http://www.gouletpens.com/\">Goulet Pen Co.\u003c/a> but doesn't anymore. Apparently, they didn't sell very well.\u003c/p>\n\u003cp>\"As fountain pen inks, they performed OK,\" he says. \"It was more the novelty of the fact they smelled like the wine they were made from that appealed to people.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Science In A Scoop: Making Liquid Nitrogen Ice Cream",
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"content": "\u003cfigure id=\"attachment_60199\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecream-1024x575.jpg\" alt=\"The Smitten Ice Cream shop in the Hayes Valley of San Francisco serves fresh ice cream with one novel ingredient: liquid nitrogen. The shop is located inside of a repurposed shipping container. Photo: Alan Greenblatt/NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-60199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Smitten Ice Cream shop in the Hayes Valley of San Francisco serves fresh ice cream with one novel ingredient: liquid nitrogen. The shop is located inside of a repurposed shipping container. Photo: Alan Greenblatt/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177614580/science-in-a-scoop-making-liquid-nitrogen-ice-cream\">The Salt at NPR Food\u003c/a> (4/17/13)\u003c/p>\n\u003cp>Robyn Sue Fisher's ice cream shop, \u003ca href=\"http://smittenicecream.com/home/Home.html\">Smitten\u003c/a>, in San Francisco's Hayes Valley, may at moments resemble a high school chemistry lab, but that's because Fisher uses liquid nitrogen to freeze her product.\u003c/p>\n\u003cp>Nitrogen is \"a natural element,\" she notes. \"It's all around us.\"\u003c/p>\n\u003cp>What makes it essential to Smitten is the ability to make ice cream fresh to order. You walk up and ask for a chocolate, or a blood orange with pistachio. The liquid nitrogen freezes the ingredients together, and your cup or cone is ready about a minute later.\u003c/p>\n\u003cp>Each serving is made from only a few ingredients — including none of the gums, egg yolks or other emulsifiers normally needed to keep ice cream frozen on its months-long journey from manufacturer to distributor to store to your home freezer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The mint chip, for example, contains just organic cream and milk, mint and a dash of salt. The first lick is like biting into a mint leaf.\u003c/p>\n\u003cp>\"This is the best ice cream I ever had,\" says my son, who is only 7 but already an experienced ice cream taster, as he spoons his way through an order of chocolate.\u003c/p>\n\u003cfigure id=\"attachment_60198\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecreamnitrogen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecreamnitrogen-217x290.jpg\" alt=\"The store uses a patented machine to keep ingredients churning and mix in the liquid nitrogen in a safe, controlled manner. Photo: Alan Greenblatt/NPR\" width=\"217\" height=\"290\" class=\"size-medium wp-image-60198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The store uses a patented machine to keep ingredients churning and mix in the liquid nitrogen in a safe, controlled manner.\u003cbr>Photo: Alan Greenblatt/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He's not alone in his opinion. At the end of a recent Saturday afternoon that was sunny but not particularly warm, there was a steady line of people eager to order at Smitten, which is located in a repurposed shipping container.\u003c/p>\n\u003cp>Smitten charges a buck an ounce, but a small amount of the ice cream is rich enough to satisfy.\u003c/p>\n\u003cp>\"Knowing there are only a few ingredients makes me feel like I can indulge,\" says customer Claire Kensington, the founder of a food, fashion and sex \u003ca href=\"http://www.the3fs.com/\">website\u003c/a>, who'd returned two days after her last serving for some more mint chip.\u003c/p>\n\u003cp>Of course, there's \u003ca href=\"http://www.polsci.wvu.edu/Henry/Icecream/Icecream.html\">nothing new\u003c/a> about making ice cream with liquid nitrogen. In fact, cooking with the stuff has become so trendy lately that \u003cem>Wired \u003c/em>felt inspired to put together this \u003ca href=\"http://www.wired.co.uk/magazine/archive/2012/02/how-to/cook-with-liquid-nitrogen\">how-to guide\u003c/a>. (As we reported last year, sometimes these culinary experiments can go \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/10/162636324/liquid-nitrogen-cocktails-smoking-hot-trend-or-unnecessary-risk\">dangerously wrong\u003c/a>.)\u003c/p>\n\u003cp>At New York's \u003ca href=\"http://elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>, guests brought back to the kitchen after dinner are treated to an apple-and-brandy cocktail topped with a frozen dome of foam fashioned with liquid nitrogen.\u003c/p>\n\u003cp>\"It gives us the opportunity to do a little performance before the guests that's really easy and quick, and at the same time entertaining,\" says Angela Pinkerton, the restaurant's head pastry chef. \"Liquid nitrogen is fun to watch, and everyone's curious about it. It looks cool.\"\u003c/p>\n\u003cp>It does look (and feel) cool when clouds of vapors come pouring out of the metal containers where the ice cream's stirring at Smitten. Fisher started serving ice cream out of a kid's red wagon back in 2009. She spent years developing a patented machine that keeps her ingredients churning in a safe, controlled environment. She goes into the techie details in this video:\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=e52fXpS9YCY]\u003c/p>\n\u003cp>The stirring, along with the minus 321 F temperature of the liquid nitrogen, keeps ice crystals from forming and is responsible for Smitten's smooth texture, which my son likens to a cross between standard-issue ice cream and whipped cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Because it is a different texture than any other ice cream,\" says Kensington, \"it feels like a new experience, like a new treat.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60199\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecream-1024x575.jpg\" alt=\"The Smitten Ice Cream shop in the Hayes Valley of San Francisco serves fresh ice cream with one novel ingredient: liquid nitrogen. The shop is located inside of a repurposed shipping container. Photo: Alan Greenblatt/NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-60199\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Smitten Ice Cream shop in the Hayes Valley of San Francisco serves fresh ice cream with one novel ingredient: liquid nitrogen. The shop is located inside of a repurposed shipping container. Photo: Alan Greenblatt/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alan Greenblatt, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177614580/science-in-a-scoop-making-liquid-nitrogen-ice-cream\">The Salt at NPR Food\u003c/a> (4/17/13)\u003c/p>\n\u003cp>Robyn Sue Fisher's ice cream shop, \u003ca href=\"http://smittenicecream.com/home/Home.html\">Smitten\u003c/a>, in San Francisco's Hayes Valley, may at moments resemble a high school chemistry lab, but that's because Fisher uses liquid nitrogen to freeze her product.\u003c/p>\n\u003cp>Nitrogen is \"a natural element,\" she notes. \"It's all around us.\"\u003c/p>\n\u003cp>What makes it essential to Smitten is the ability to make ice cream fresh to order. You walk up and ask for a chocolate, or a blood orange with pistachio. The liquid nitrogen freezes the ingredients together, and your cup or cone is ready about a minute later.\u003c/p>\n\u003cp>Each serving is made from only a few ingredients — including none of the gums, egg yolks or other emulsifiers normally needed to keep ice cream frozen on its months-long journey from manufacturer to distributor to store to your home freezer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The mint chip, for example, contains just organic cream and milk, mint and a dash of salt. The first lick is like biting into a mint leaf.\u003c/p>\n\u003cp>\"This is the best ice cream I ever had,\" says my son, who is only 7 but already an experienced ice cream taster, as he spoons his way through an order of chocolate.\u003c/p>\n\u003cfigure id=\"attachment_60198\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecreamnitrogen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/swittericecreamnitrogen-217x290.jpg\" alt=\"The store uses a patented machine to keep ingredients churning and mix in the liquid nitrogen in a safe, controlled manner. Photo: Alan Greenblatt/NPR\" width=\"217\" height=\"290\" class=\"size-medium wp-image-60198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The store uses a patented machine to keep ingredients churning and mix in the liquid nitrogen in a safe, controlled manner.\u003cbr>Photo: Alan Greenblatt/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He's not alone in his opinion. At the end of a recent Saturday afternoon that was sunny but not particularly warm, there was a steady line of people eager to order at Smitten, which is located in a repurposed shipping container.\u003c/p>\n\u003cp>Smitten charges a buck an ounce, but a small amount of the ice cream is rich enough to satisfy.\u003c/p>\n\u003cp>\"Knowing there are only a few ingredients makes me feel like I can indulge,\" says customer Claire Kensington, the founder of a food, fashion and sex \u003ca href=\"http://www.the3fs.com/\">website\u003c/a>, who'd returned two days after her last serving for some more mint chip.\u003c/p>\n\u003cp>Of course, there's \u003ca href=\"http://www.polsci.wvu.edu/Henry/Icecream/Icecream.html\">nothing new\u003c/a> about making ice cream with liquid nitrogen. In fact, cooking with the stuff has become so trendy lately that \u003cem>Wired \u003c/em>felt inspired to put together this \u003ca href=\"http://www.wired.co.uk/magazine/archive/2012/02/how-to/cook-with-liquid-nitrogen\">how-to guide\u003c/a>. (As we reported last year, sometimes these culinary experiments can go \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/10/10/162636324/liquid-nitrogen-cocktails-smoking-hot-trend-or-unnecessary-risk\">dangerously wrong\u003c/a>.)\u003c/p>\n\u003cp>At New York's \u003ca href=\"http://elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>, guests brought back to the kitchen after dinner are treated to an apple-and-brandy cocktail topped with a frozen dome of foam fashioned with liquid nitrogen.\u003c/p>\n\u003cp>\"It gives us the opportunity to do a little performance before the guests that's really easy and quick, and at the same time entertaining,\" says Angela Pinkerton, the restaurant's head pastry chef. \"Liquid nitrogen is fun to watch, and everyone's curious about it. It looks cool.\"\u003c/p>\n\u003cp>It does look (and feel) cool when clouds of vapors come pouring out of the metal containers where the ice cream's stirring at Smitten. Fisher started serving ice cream out of a kid's red wagon back in 2009. She spent years developing a patented machine that keeps her ingredients churning in a safe, controlled environment. She goes into the techie details in this video:\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/e52fXpS9YCY'\n title='//www.youtube.com/embed/e52fXpS9YCY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The stirring, along with the minus 321 F temperature of the liquid nitrogen, keeps ice crystals from forming and is responsible for Smitten's smooth texture, which my son likens to a cross between standard-issue ice cream and whipped cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Because it is a different texture than any other ice cream,\" says Kensington, \"it feels like a new experience, like a new treat.\"\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>",
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"disqusTitle": "Heard the Buzz on Backyard Beekeeping? ",
"title": "Heard the Buzz on Backyard Beekeeping? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60030\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bee-flower-feast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bee-flower-feast.jpg\" alt=\"honey bee\" width=\"1000\" height=\"972\" class=\"size-full wp-image-60030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">honey bee\u003c/figcaption>\u003c/figure>\n\u003cp>Do you dream of harvesting your own super-local honey to drizzle on your breakfast bread? Wonder how hard it is to keep bees and how to start? \u003cstrong>Bay Area Bites\u003c/strong> interviewed some East Bay beekeepers and collected a swarm of resources listed at the end of this post. Considering the seasonal cycle of bees, spring is the perfect time to take off on this new adventure.\u003c/p>\n\u003cfigure id=\"attachment_60020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Nina-Mark-and-hive.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Nina-Mark-and-hive.jpg\" alt=\"Nina, Mark and Langstroth hive\" width=\"1000\" height=\"762\" class=\"size-full wp-image-60020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nina, Mark and Langstroth hive\u003c/figcaption>\u003c/figure>\n\u003cp>Before they got their bees, Nina Carter’s and Mark Hogenson’s apple tree produced a measly five apples, the next year, after they set up a \u003ca href=\"http://en.wikipedia.org/wiki/Langstroth_hive\">Langstroth hive\u003c/a> in their Oakland garden, their tree showered them with hundreds of apples. (And their neighbor’s plum tree had so many plums they had to help her pick them and make jam).\u003cbr>\n(This brings up a good point in beekeeping etiquette: ask--or at least alert--your neighbors about the new brood that will be moving in.)\u003c/p>\n\u003cp>\u003cstrong>BAB: Did you have a learning curve?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> Actually, our first hive failed because we weren’t controlling for Varroa mites. We were following a holistic approach and thought the bees would adapt. They were thriving for six months and then became sickly and after two weeks just disappeared. Bees have this altruistic behavior, when they get infected they fly away to protect the hive.\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> It was disappointing, but we got advice from experienced beekeepers on several options to deal with mites. One way is to cover the bees with powdered sugar. Since they are very hygienic, that makes them completely clean themselves and they get rid of the tiny mites they might not have realized were eating a hole in their sides. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“There’s a saying in the bee community,” Mark adds with a rueful smile, “If you want to know anything about beekeeping, ask a second year beekeeper.”\u003c/p>\n\u003cp>\u003cstrong>So where did you get your next round of bees?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> We got one swarm and one “cut–out,” which means that the bees had invaded an interior wall belonging to--we were told--\u003ca href=\"http://www.spiritrock.org/\">Spirit Rock Meditation Center\u003c/a>. Actually, those bees weren’t too productive, perhaps due to the change in the environment between Marin and Oakland.\u003c/p>\n\u003cp>\u003cstrong>What is it like to keep bees?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> Fascinating and therapeutic. We’re in love with them. It’s kind of like having a new baby. We work at home as computer consultants and can just watch the bees and appreciate the scents of honey and beeswax.\u003c/p>\n\u003cfigure id=\"attachment_60028\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Langstroth-frame1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Langstroth-frame1.jpg\" alt=\"Langstroth frame\" width=\"1000\" height=\"858\" class=\"size-full wp-image-60028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Langstroth frame\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How much honey do you get?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> Last year, we got 150 pounds of honey from one hive and now we’re thinking about selling some. (We’re talking with local storeowners about carrying this super local product. We call it \u003ca href=\"https://www.facebook.com/RockridgeHoney?fref=ts\">Rockridge Honey\u003c/a>. We also make a salve and lip balm from the beeswax.)\u003c/p>\n\u003cp>\u003cstrong>Any advice for beginning beekeepers?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> When you’re just starting, you hear a lot of rumors and contradictory stories about what you should do and it’s hard to know who to believe. We did research for a year before we got our hives and read a lot.\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> I would start with two hives so if any problems arise, you can compare them. \u003ca href=\"http://alamedabees.org/\">The Alameda County Beekeepers Association\u003c/a> has a lot of resources and taking a hands-on class helped; in it we also learned about the lifecycle and timing of beehive management. Every few weeks, you have to check and see if the bees have enough room, if not you need to get more boxes (called supers). You use a smoker so you can calm the bees before you approach. You want to get them out of the way before you lift a frame so that you don’t crush any of them.\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> If we can, we are always going to have hives. They help us to be more in harmony with the environment.\u003c/p>\n\u003cfigure id=\"attachment_60021\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blumes-stairs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blumes-stairs.jpg\" alt=\"Ruby Blume designed and made these stairs \" width=\"1000\" height=\"750\" class=\"size-full wp-image-60021\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ruby Blume designed and made these stairs\u003c/figcaption>\u003c/figure>\n\u003cp>Ruby Blume has kept bees since 1997. It wasn’t a conscious decision on her part; someone dropped off a Top Bar style beehive in her garden, showed her how to manage it and then just disappeared. Now Blume, whose license plate reads BEE GRRL, teaches beginning and advanced beekeeping classes at \u003ca href=\"http://www.iuhoakland.com/\">The Institute of Urban Homesteading\u003c/a>. The classes focus on “how to keep bees naturally” without the use of chemicals or sugar-water and promote \u003ca href=\"http://en.wikipedia.org/wiki/Top-bar_hive\">the Top Bar system\u003c/a> (an alternative to the Langstroth hive) for the small-scale backyard beekeeper. Even Blume’s allergy to bee stings has not prevented her from keeping bees.\u003c/p>\n\u003cfigure id=\"attachment_60022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blume.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blume.jpg\" alt=\"Ruby Blume and Top bar hive\" width=\"1000\" height=\"794\" class=\"size-full wp-image-60022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ruby Blume and Top bar hive\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why do you raise bees?\u003c/strong>\u003c/p>\n\u003cp>I love bees. I get an incredible sense of joy hanging out with them and feeling their exuberant energy. It’s a privilege to learn from them and through them I am more connected to nature’s cycles and seasons. Bees have such an elegant way of working together and being in concert with nature. They are amazing, highly evolved and, next to humans, the most studied species on earth. It’s easy to get started in beekeeping, yet after 16 years I am still learning!\u003c/p>\n\u003cp>\u003cstrong>How did you decide to use the Top Bar system?\u003c/strong>\u003c/p>\n\u003cp>Partly because it is what I learned on and what I am comfortable with. But also because it allows the bees to build their comb naturally, instead of on pre-imprinted frames, which manipulates the way they build. I trust that bees know what they are doing—after all they have been doing it for millions of years perfectly well without us.\u003c/p>\n\u003cp>\u003cstrong>What are some advantages of the Top Bar System?\u003c/strong>\u003c/p>\n\u003cp>If you let bees build natural combs, with smaller cells, it inhibits mites and then there is no need to treat them with pharmaceuticals. I also find the system to be much easier on my body as a beekeeper [full Langstroth boxes often weigh 50 pounds] and to require much less maintenance. Plus you can build a top bar hive yourself at a fraction of the cost of pre-fabricated boxes.\u003c/p>\n\u003cfigure id=\"attachment_60025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/top-bar-comb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/top-bar-comb.jpg\" alt=\"top bar comb\" width=\"1000\" height=\"750\" class=\"size-full wp-image-60025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">top bar comb\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What else do you do to keep bees naturally?\u003c/strong>\u003c/p>\n\u003cp>I don’t feed my bees sugar water in the winter. Instead I leave them enough of their own honey to survive. Honey is a much healthier food for the bees. It takes one bee her whole life to make 1/12 of a teaspoon of honey. Bees need one pound a day of honey to maintain themselves in the summer, plus in the Bay Area they need to put away about 30 pounds to last them through the winter. \u003c/p>\n\u003cp>A bee colony basically acts as a single organism. The inside of the hive is like a womb with its own flora and fauna—sugar, and chemical treatments like antibiotics upset this harmony. I know this might not be a popular perspective, but I believe that animals need to die off sometimes in order to build resistance in the entire colony. So if you treat for mites with pharmaceuticals, then the mites will become more resistant to them. You need to let those bees with weaker genetics cull themselves. Last winter was especially hard and I lost several colonies but with spring, there was a big boom in population. It was an uplifting spiritual feeling to see their resistance and the upwelling of life.\u003c/p>\n\u003cp>\u003cstrong>There has been a lot in the news about colony collapse disorder. Do beekeepers know what is causing that?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://science.time.com/2012/04/11/whats-the-buzz-study-links-pesticide-with-honeybee-collapse/\">Colony collapse\u003c/a> has been shown to be caused by specific pesticides that interrupt the bees’ ability to navigate. Bees use the sun and landmarks to navigate and then do a “bee dance” to tell other bees where flowers are. When exposed to these pesticides, they can’t find their way home. Of course there are many other factors within industrial apiculture that are impacting the health of our honeybees.\u003c/p>\n\u003cp>\u003cstrong>Are there any myths about bees that you would like to clear up?\u003c/strong>\u003c/p>\n\u003cp>Yes, a swarm of bees is never an “angry” swarm; it’s a reproductive behavior that happens in the spring when the bees sense it will be a good year with plenty of food. The queen leaves the hive with some of the bees to find a new home. The old colony stays and raises a new queen—in this way the bees “reproduce” and make more of themselves. And the male bees neither sting nor collect pollen, only females. Male bees’ main job is to mate with a virgin queen, a task he gives his life to, as he dies in the process of mating.\u003c/p>\n\u003cp>\u003cstrong>Anything else you’d like to share?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For urban beekeepers, two colonies are plenty for one yard; more than that and the bees will be competing for the limited supply of pollen and nectar. If we are to increase the number of urban beekeepers, we need more forage for the bees. If you want to be a friend to bees you don’t have to be a beekeeper, just plant more flowers! They especially like purple, white and yellow flowers; like lavender, poppies and sunflowers.\u003cbr>\nHere’s a \u003ca href=\"http://nature.berkeley.edu/urbanbeegardens/gbt.html\">list of bee friendly flowers\u003c/a>.\u003c/p>\n\u003col>\n\u003cstrong> Ruby’s advice for Becoming a Beginning Beekeeper\u003c/strong> \n\u003cli>Educate yourself by reading and taking classes and talking with other beekeepers.\u003c/li>\n\u003cli>Pick a system (Langstroth or Top Bar)\u003c/li>\n\u003cli>Procure bees (Pick one of the two options)\u003c/li>\n\u003c/ol>\u003cul>\n\u003cli>Buy a package with a one queen and few thousand worker bees (may be hard to find right now as most packaged bees are bought up in January)\u003c/li>\n\u003cli>Catch a swarm or take a split from an established beekeeper.\u003c/li>\n\u003c/ul>\n\u003cli>Get some protective gear so you feel comfortable and not afraid of getting stung: hat with veil, suit and gloves.\u003c/li>\n\u003cli>You’ll need a little equipment: a hive tool, a bee brush and a smoker.\u003cbr>\nThen plunge in!\u003c/li>\n\n\u003cul>\n\u003cstrong>Resources:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.citybees.com/resources.htm\">City Bees\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbee.org/\">San Francisco Beekeepers Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbeecause.org/\">San Francisco Bee-Cause\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://alamedabees.org/\">Alameda County Beekeepers Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.iuhoakland.com/\">The Institute of Urban Homesteading\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://biofueloasis.com/workshops/\">BioFuel Oasis\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://www.beekind.com/\">Bee Kind\u003c/a> (Sebastopol and San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sparkybeegirl.com/sbgframeset2.html\">Ruby Blume’s website\u003c/a> with many more resources\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Do you dream of harvesting your own super-local honey to drizzle on your breakfast bread? Wonder how hard it is to keep bees and how to start? Bay Area Bites interviewed some East Bay beekeepers and collected a swarm of resources.",
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"description": "Do you dream of harvesting your own super-local honey to drizzle on your breakfast bread? Wonder how hard it is to keep bees and how to start? Bay Area Bites interviewed some East Bay beekeepers and collected a swarm of resources.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60030\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bee-flower-feast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bee-flower-feast.jpg\" alt=\"honey bee\" width=\"1000\" height=\"972\" class=\"size-full wp-image-60030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">honey bee\u003c/figcaption>\u003c/figure>\n\u003cp>Do you dream of harvesting your own super-local honey to drizzle on your breakfast bread? Wonder how hard it is to keep bees and how to start? \u003cstrong>Bay Area Bites\u003c/strong> interviewed some East Bay beekeepers and collected a swarm of resources listed at the end of this post. Considering the seasonal cycle of bees, spring is the perfect time to take off on this new adventure.\u003c/p>\n\u003cfigure id=\"attachment_60020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Nina-Mark-and-hive.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Nina-Mark-and-hive.jpg\" alt=\"Nina, Mark and Langstroth hive\" width=\"1000\" height=\"762\" class=\"size-full wp-image-60020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nina, Mark and Langstroth hive\u003c/figcaption>\u003c/figure>\n\u003cp>Before they got their bees, Nina Carter’s and Mark Hogenson’s apple tree produced a measly five apples, the next year, after they set up a \u003ca href=\"http://en.wikipedia.org/wiki/Langstroth_hive\">Langstroth hive\u003c/a> in their Oakland garden, their tree showered them with hundreds of apples. (And their neighbor’s plum tree had so many plums they had to help her pick them and make jam).\u003cbr>\n(This brings up a good point in beekeeping etiquette: ask--or at least alert--your neighbors about the new brood that will be moving in.)\u003c/p>\n\u003cp>\u003cstrong>BAB: Did you have a learning curve?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> Actually, our first hive failed because we weren’t controlling for Varroa mites. We were following a holistic approach and thought the bees would adapt. They were thriving for six months and then became sickly and after two weeks just disappeared. Bees have this altruistic behavior, when they get infected they fly away to protect the hive.\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> It was disappointing, but we got advice from experienced beekeepers on several options to deal with mites. One way is to cover the bees with powdered sugar. Since they are very hygienic, that makes them completely clean themselves and they get rid of the tiny mites they might not have realized were eating a hole in their sides. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“There’s a saying in the bee community,” Mark adds with a rueful smile, “If you want to know anything about beekeeping, ask a second year beekeeper.”\u003c/p>\n\u003cp>\u003cstrong>So where did you get your next round of bees?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> We got one swarm and one “cut–out,” which means that the bees had invaded an interior wall belonging to--we were told--\u003ca href=\"http://www.spiritrock.org/\">Spirit Rock Meditation Center\u003c/a>. Actually, those bees weren’t too productive, perhaps due to the change in the environment between Marin and Oakland.\u003c/p>\n\u003cp>\u003cstrong>What is it like to keep bees?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> Fascinating and therapeutic. We’re in love with them. It’s kind of like having a new baby. We work at home as computer consultants and can just watch the bees and appreciate the scents of honey and beeswax.\u003c/p>\n\u003cfigure id=\"attachment_60028\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Langstroth-frame1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Langstroth-frame1.jpg\" alt=\"Langstroth frame\" width=\"1000\" height=\"858\" class=\"size-full wp-image-60028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Langstroth frame\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How much honey do you get?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> Last year, we got 150 pounds of honey from one hive and now we’re thinking about selling some. (We’re talking with local storeowners about carrying this super local product. We call it \u003ca href=\"https://www.facebook.com/RockridgeHoney?fref=ts\">Rockridge Honey\u003c/a>. We also make a salve and lip balm from the beeswax.)\u003c/p>\n\u003cp>\u003cstrong>Any advice for beginning beekeepers?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> When you’re just starting, you hear a lot of rumors and contradictory stories about what you should do and it’s hard to know who to believe. We did research for a year before we got our hives and read a lot.\u003c/p>\n\u003cp>\u003cstrong>Mark:\u003c/strong> I would start with two hives so if any problems arise, you can compare them. \u003ca href=\"http://alamedabees.org/\">The Alameda County Beekeepers Association\u003c/a> has a lot of resources and taking a hands-on class helped; in it we also learned about the lifecycle and timing of beehive management. Every few weeks, you have to check and see if the bees have enough room, if not you need to get more boxes (called supers). You use a smoker so you can calm the bees before you approach. You want to get them out of the way before you lift a frame so that you don’t crush any of them.\u003c/p>\n\u003cp>\u003cstrong>Nina:\u003c/strong> If we can, we are always going to have hives. They help us to be more in harmony with the environment.\u003c/p>\n\u003cfigure id=\"attachment_60021\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blumes-stairs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blumes-stairs.jpg\" alt=\"Ruby Blume designed and made these stairs \" width=\"1000\" height=\"750\" class=\"size-full wp-image-60021\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ruby Blume designed and made these stairs\u003c/figcaption>\u003c/figure>\n\u003cp>Ruby Blume has kept bees since 1997. It wasn’t a conscious decision on her part; someone dropped off a Top Bar style beehive in her garden, showed her how to manage it and then just disappeared. Now Blume, whose license plate reads BEE GRRL, teaches beginning and advanced beekeeping classes at \u003ca href=\"http://www.iuhoakland.com/\">The Institute of Urban Homesteading\u003c/a>. The classes focus on “how to keep bees naturally” without the use of chemicals or sugar-water and promote \u003ca href=\"http://en.wikipedia.org/wiki/Top-bar_hive\">the Top Bar system\u003c/a> (an alternative to the Langstroth hive) for the small-scale backyard beekeeper. Even Blume’s allergy to bee stings has not prevented her from keeping bees.\u003c/p>\n\u003cfigure id=\"attachment_60022\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blume.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Ruby-Blume.jpg\" alt=\"Ruby Blume and Top bar hive\" width=\"1000\" height=\"794\" class=\"size-full wp-image-60022\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ruby Blume and Top bar hive\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why do you raise bees?\u003c/strong>\u003c/p>\n\u003cp>I love bees. I get an incredible sense of joy hanging out with them and feeling their exuberant energy. It’s a privilege to learn from them and through them I am more connected to nature’s cycles and seasons. Bees have such an elegant way of working together and being in concert with nature. They are amazing, highly evolved and, next to humans, the most studied species on earth. It’s easy to get started in beekeeping, yet after 16 years I am still learning!\u003c/p>\n\u003cp>\u003cstrong>How did you decide to use the Top Bar system?\u003c/strong>\u003c/p>\n\u003cp>Partly because it is what I learned on and what I am comfortable with. But also because it allows the bees to build their comb naturally, instead of on pre-imprinted frames, which manipulates the way they build. I trust that bees know what they are doing—after all they have been doing it for millions of years perfectly well without us.\u003c/p>\n\u003cp>\u003cstrong>What are some advantages of the Top Bar System?\u003c/strong>\u003c/p>\n\u003cp>If you let bees build natural combs, with smaller cells, it inhibits mites and then there is no need to treat them with pharmaceuticals. I also find the system to be much easier on my body as a beekeeper [full Langstroth boxes often weigh 50 pounds] and to require much less maintenance. Plus you can build a top bar hive yourself at a fraction of the cost of pre-fabricated boxes.\u003c/p>\n\u003cfigure id=\"attachment_60025\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/top-bar-comb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/top-bar-comb.jpg\" alt=\"top bar comb\" width=\"1000\" height=\"750\" class=\"size-full wp-image-60025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">top bar comb\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What else do you do to keep bees naturally?\u003c/strong>\u003c/p>\n\u003cp>I don’t feed my bees sugar water in the winter. Instead I leave them enough of their own honey to survive. Honey is a much healthier food for the bees. It takes one bee her whole life to make 1/12 of a teaspoon of honey. Bees need one pound a day of honey to maintain themselves in the summer, plus in the Bay Area they need to put away about 30 pounds to last them through the winter. \u003c/p>\n\u003cp>A bee colony basically acts as a single organism. The inside of the hive is like a womb with its own flora and fauna—sugar, and chemical treatments like antibiotics upset this harmony. I know this might not be a popular perspective, but I believe that animals need to die off sometimes in order to build resistance in the entire colony. So if you treat for mites with pharmaceuticals, then the mites will become more resistant to them. You need to let those bees with weaker genetics cull themselves. Last winter was especially hard and I lost several colonies but with spring, there was a big boom in population. It was an uplifting spiritual feeling to see their resistance and the upwelling of life.\u003c/p>\n\u003cp>\u003cstrong>There has been a lot in the news about colony collapse disorder. Do beekeepers know what is causing that?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://science.time.com/2012/04/11/whats-the-buzz-study-links-pesticide-with-honeybee-collapse/\">Colony collapse\u003c/a> has been shown to be caused by specific pesticides that interrupt the bees’ ability to navigate. Bees use the sun and landmarks to navigate and then do a “bee dance” to tell other bees where flowers are. When exposed to these pesticides, they can’t find their way home. Of course there are many other factors within industrial apiculture that are impacting the health of our honeybees.\u003c/p>\n\u003cp>\u003cstrong>Are there any myths about bees that you would like to clear up?\u003c/strong>\u003c/p>\n\u003cp>Yes, a swarm of bees is never an “angry” swarm; it’s a reproductive behavior that happens in the spring when the bees sense it will be a good year with plenty of food. The queen leaves the hive with some of the bees to find a new home. The old colony stays and raises a new queen—in this way the bees “reproduce” and make more of themselves. And the male bees neither sting nor collect pollen, only females. Male bees’ main job is to mate with a virgin queen, a task he gives his life to, as he dies in the process of mating.\u003c/p>\n\u003cp>\u003cstrong>Anything else you’d like to share?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For urban beekeepers, two colonies are plenty for one yard; more than that and the bees will be competing for the limited supply of pollen and nectar. If we are to increase the number of urban beekeepers, we need more forage for the bees. If you want to be a friend to bees you don’t have to be a beekeeper, just plant more flowers! They especially like purple, white and yellow flowers; like lavender, poppies and sunflowers.\u003cbr>\nHere’s a \u003ca href=\"http://nature.berkeley.edu/urbanbeegardens/gbt.html\">list of bee friendly flowers\u003c/a>.\u003c/p>\n\u003col>\n\u003cstrong> Ruby’s advice for Becoming a Beginning Beekeeper\u003c/strong> \n\u003cli>Educate yourself by reading and taking classes and talking with other beekeepers.\u003c/li>\n\u003cli>Pick a system (Langstroth or Top Bar)\u003c/li>\n\u003cli>Procure bees (Pick one of the two options)\u003c/li>\n\u003c/ol>\u003cul>\n\u003cli>Buy a package with a one queen and few thousand worker bees (may be hard to find right now as most packaged bees are bought up in January)\u003c/li>\n\u003cli>Catch a swarm or take a split from an established beekeeper.\u003c/li>\n\u003c/ul>\n\u003cli>Get some protective gear so you feel comfortable and not afraid of getting stung: hat with veil, suit and gloves.\u003c/li>\n\u003cli>You’ll need a little equipment: a hive tool, a bee brush and a smoker.\u003cbr>\nThen plunge in!\u003c/li>\n\n\u003cul>\n\u003cstrong>Resources:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.citybees.com/resources.htm\">City Bees\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbee.org/\">San Francisco Beekeepers Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbeecause.org/\">San Francisco Bee-Cause\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://alamedabees.org/\">Alameda County Beekeepers Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.iuhoakland.com/\">The Institute of Urban Homesteading\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://biofueloasis.com/workshops/\">BioFuel Oasis\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://www.beekind.com/\">Bee Kind\u003c/a> (Sebastopol and San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sparkybeegirl.com/sbgframeset2.html\">Ruby Blume’s website\u003c/a> with many more resources\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[youtube http://www.youtube.com/watch?v=m4YEKSrZHJ4]\u003cbr>\nA precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height's Holly Park in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover-190x190.jpg\" alt=\"Baby & Toddler On The Go: fresh, homemade foods for a busy life.\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-60073\">\u003c/a>This seriously cute video is the promo for author and BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>'s new book \u003ca href=\"http://www.weldonowen.com/food-drink/family/baby-toddler-go\">Baby & Toddler On The Go: fresh, homemade foods for a busy life\u003c/a>.\u003c/p>\n\u003cp>The book will be available \u003ca href=\"http://www.amazon.com/Baby-Toddler-On-The-Go/dp/1616284994/ref=sr_1_1?ie=UTF8&qid=1366142727&sr=8-1&keywords=baby+and+toddler+on+the+go\">April 30\u003c/a> and offers up 75 simple-to-prepare and easy-to-transport recipes made with fresh ingredients for the busy 4-month to 3-year-old child. \u003c/p>\n\u003cp>Kim Laidlaw took some time out to share information about her new book.\u003c/p>\n\u003cp>\u003cstrong>The toddler in the video is your daughter. How have you introduced her to your world of cooking and food?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has been watching me cook and bake since she was born, and now that she’s a bit older she is starting to “help” me cook and bake, which is a lot of fun. I also take her to the farmers’ market every Saturday morning and we talk about all the seasonal fruits and veggies and we try lots of samples. Oh, and we set up a little play kitchen in the kitchen so we can cook together.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What motivated you to write this book?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I had just started to feed her solid food when I started writing the book, so I “learned” how to feed her by doing all the research and writing all the recipes for the book. Plus lots and lots of input from my mom and friends.\u003c/p>\n\u003cp>\u003cstrong>The book is designed to feed 4-month to 3-year-old children. How did you tailor your recipes nutritionally and tastewise to this age group?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I did quite a lot of research, and also used the sister book \u003ca href=\"http://www.amazon.com/Baby-Toddler-Cookbook-Homemade-Healthy/dp/1740899806\">Baby & Toddler Cookbook\u003c/a> as my starting point. Then I just tried to get as many age-appropriate veggies, fruits, meats and dairy into the recipes to keep them healthy but friendly.\u003c/p>\n\u003cfigure id=\"attachment_60093\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1-190x190.jpg\" alt=\"Author Kim Laidlaw and her daughter\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-60093\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Kim Laidlaw and her daughter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Did you test the recipes on your daughter?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has tried everything in the book at this point. I also passed the recipes around to lots of friends with babies and toddlers and they tried them out as well. And my husband tried plenty of recipes too!\u003c/p>\n\u003cp>\u003cstrong>Economically speaking, how do costs compare preparing fresh foods for kids versus buying healthy store bought alternatives?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> Well, I think if you can buy seasonal fruits and veggies you will save a lot of money, and many of the purees and minis can be made in bulk and frozen. Making your own food is definitely cheaper than buying individually-sized pre-packaged foods.\u003c/p>\n\u003cp>\u003cstrong>Sometimes kids are picky about eating diverse types of healthy food. What are 3 tips you can share with parents about teaching kids to be food-curious.\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Laidlaw:\u003c/strong> \n\u003cli>Take your kids to the farmers’ market or the grocery store and let them help you pick things out that look good to them.\u003c/li>\n\u003cli>Then, let them help you cook so they can see you making the things you picked out together.\u003c/li>\n\u003cli>Finally, eat together at the table as much as you can (my daughter always wants to eat what I’m eating).\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Take a Sneak Peek and Get Recipes\u003c/strong>\u003cbr>\n\u003ciframe class=\"scribd_iframe_embed\" src=\"http://www.scribd.com/embeds/130453778/content?start_page=1&view_mode=scroll\" data-auto-height=\"false\" data-aspect-ratio=\"undefined\" scrolling=\"no\" id=\"doc_29739\" width=\"100%\" height=\"600\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: In addition to Kim Laidlaw being a BAB blogger she and her daughter are personal friends.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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/m4YEKSrZHJ4'\n title='//www.youtube.com/embed/m4YEKSrZHJ4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\nA precociously independent toddler packs a healthy homemade lunch and heads off to snack in Bernal Height's Holly Park in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/bookcover-190x190.jpg\" alt=\"Baby & Toddler On The Go: fresh, homemade foods for a busy life.\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-60073\">\u003c/a>This seriously cute video is the promo for author and BAB blogger \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim Laidlaw\u003c/a>'s new book \u003ca href=\"http://www.weldonowen.com/food-drink/family/baby-toddler-go\">Baby & Toddler On The Go: fresh, homemade foods for a busy life\u003c/a>.\u003c/p>\n\u003cp>The book will be available \u003ca href=\"http://www.amazon.com/Baby-Toddler-On-The-Go/dp/1616284994/ref=sr_1_1?ie=UTF8&qid=1366142727&sr=8-1&keywords=baby+and+toddler+on+the+go\">April 30\u003c/a> and offers up 75 simple-to-prepare and easy-to-transport recipes made with fresh ingredients for the busy 4-month to 3-year-old child. \u003c/p>\n\u003cp>Kim Laidlaw took some time out to share information about her new book.\u003c/p>\n\u003cp>\u003cstrong>The toddler in the video is your daughter. How have you introduced her to your world of cooking and food?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has been watching me cook and bake since she was born, and now that she’s a bit older she is starting to “help” me cook and bake, which is a lot of fun. I also take her to the farmers’ market every Saturday morning and we talk about all the seasonal fruits and veggies and we try lots of samples. Oh, and we set up a little play kitchen in the kitchen so we can cook together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What motivated you to write this book?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I had just started to feed her solid food when I started writing the book, so I “learned” how to feed her by doing all the research and writing all the recipes for the book. Plus lots and lots of input from my mom and friends.\u003c/p>\n\u003cp>\u003cstrong>The book is designed to feed 4-month to 3-year-old children. How did you tailor your recipes nutritionally and tastewise to this age group?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> I did quite a lot of research, and also used the sister book \u003ca href=\"http://www.amazon.com/Baby-Toddler-Cookbook-Homemade-Healthy/dp/1740899806\">Baby & Toddler Cookbook\u003c/a> as my starting point. Then I just tried to get as many age-appropriate veggies, fruits, meats and dairy into the recipes to keep them healthy but friendly.\u003c/p>\n\u003cfigure id=\"attachment_60093\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/KimPoppy1-190x190.jpg\" alt=\"Author Kim Laidlaw and her daughter\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-60093\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Kim Laidlaw and her daughter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Did you test the recipes on your daughter?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> She has tried everything in the book at this point. I also passed the recipes around to lots of friends with babies and toddlers and they tried them out as well. And my husband tried plenty of recipes too!\u003c/p>\n\u003cp>\u003cstrong>Economically speaking, how do costs compare preparing fresh foods for kids versus buying healthy store bought alternatives?\u003c/strong>\u003cbr>\n\u003cstrong>Laidlaw:\u003c/strong> Well, I think if you can buy seasonal fruits and veggies you will save a lot of money, and many of the purees and minis can be made in bulk and frozen. Making your own food is definitely cheaper than buying individually-sized pre-packaged foods.\u003c/p>\n\u003cp>\u003cstrong>Sometimes kids are picky about eating diverse types of healthy food. What are 3 tips you can share with parents about teaching kids to be food-curious.\u003c/strong>\u003c/p>\n\u003cul>\u003cstrong>Laidlaw:\u003c/strong> \n\u003cli>Take your kids to the farmers’ market or the grocery store and let them help you pick things out that look good to them.\u003c/li>\n\u003cli>Then, let them help you cook so they can see you making the things you picked out together.\u003c/li>\n\u003cli>Finally, eat together at the table as much as you can (my daughter always wants to eat what I’m eating).\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Take a Sneak Peek and Get Recipes\u003c/strong>\u003cbr>\n\u003ciframe class=\"scribd_iframe_embed\" src=\"http://www.scribd.com/embeds/130453778/content?start_page=1&view_mode=scroll\" data-auto-height=\"false\" data-aspect-ratio=\"undefined\" scrolling=\"no\" id=\"doc_29739\" width=\"100%\" height=\"600\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: In addition to Kim Laidlaw being a BAB blogger she and her daughter are personal friends.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"order": 3
},
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},
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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},
"link": "/radio/program/bbc-world-service",
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"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
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"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
"link": "/podcasts/closealltabs",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
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