window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_56681": {
"type": "attachments",
"id": "bayareabites_56681",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "56681",
"found": true
},
"parent": 56680,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/02/fish01-sharktagging_01_custom-aa516337cead4f7d674ea75cbfaedcc7efed51e4.jpg",
"width": 200,
"height": 133
}
},
"publishDate": 1360723516,
"modified": 1360723516,
"caption": null,
"description": "Capt. Art Gaeten holds a blue shark that was caught during a research trip in Nova Scotia. Scientists are studying the impact of swordfish fishing methods on the shark population.",
"title": "Capt. Art Gaeten holds a blue shark that was caught during a research trip in Nova Scotia. Scientists are studying the impact of swordfish fishing methods on the shark population.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_56185": {
"type": "attachments",
"id": "bayareabites_56185",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "56185",
"found": true
},
"parent": 56184,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/02/istock_000000378399small-bf61157d1d6f63b1a7f38c53fc882fc0769e43b5.jpg",
"width": 200,
"height": 149
}
},
"publishDate": 1360261215,
"modified": 1360261215,
"caption": null,
"description": "Ordering the small fries? You're part of a trend.",
"title": "Ordering the small fries? You're part of a trend.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_56099": {
"type": "attachments",
"id": "bayareabites_56099",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "56099",
"found": true
},
"parent": 56098,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/02/3nicole_carrier_and-2be7984-6b27fad12e618b5ede0ad47a2cd57e8dad9b010b.jpg",
"width": 200,
"height": 149
}
},
"publishDate": 1360188455,
"modified": 1360188455,
"caption": null,
"description": "Throwback Brewery co-owner Nicole Carrier and assistant brewer Chris Naro pour beer for customers at their North Hampton, N.H., taproom.",
"title": "Throwback Brewery co-owner Nicole Carrier and assistant brewer Chris Naro pour beer for customers at their North Hampton, N.H., taproom.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_56017": {
"type": "attachments",
"id": "bayareabites_56017",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "56017",
"found": true
},
"parent": 56016,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/02/img_1029-dave-fde5c86bfadd31b43f37dc76e0a324293de2f5d1.jpg",
"width": 200,
"height": 150
}
},
"publishDate": 1360091338,
"modified": 1360091338,
"caption": "Toronto-based 3-D jewelry company Hot Pop Factory created personalized Pez dispenser heads for the employees of an architecture firm.",
"description": "Toronto-based 3-D jewelry company Hot Pop Factory created personalized Pez dispenser heads for the employees of an architecture firm.",
"title": "Toronto-based 3-D jewelry company Hot Pop Factory created personalized Pez dispenser heads for the employees of an architecture firm.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_55932": {
"type": "attachments",
"id": "bayareabites_55932",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "55932",
"found": true
},
"parent": 55931,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/02/swanson_walmart_2_wide-c46f59b3412c1f951503d0965825b009ad1eafc6.jpg",
"width": 200,
"height": 112
}
},
"publishDate": 1360025278,
"modified": 1360025278,
"caption": null,
"description": "Wal-Mart claims that 11 percent of the produce in its stores now comes from local farms.",
"title": "Wal-Mart claims that 11 percent of the produce in its stores now comes from local farms.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_55642": {
"type": "attachments",
"id": "bayareabites_55642",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "55642",
"found": true
},
"parent": 55622,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/black-truffles400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1359590716,
"modified": 1359590716,
"caption": null,
"description": null,
"title": "black-truffles400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_54949": {
"type": "attachments",
"id": "bayareabites_54949",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "54949",
"found": true
},
"parent": 54946,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/johnmackey248x140.jpg",
"width": 248,
"height": 140
}
},
"publishDate": 1358830210,
"modified": 1358830210,
"caption": "John Mackey, CEO of Whole Foods, speaks while surrounded by Whole Foods employees during a news conference on Capitol Hill, December 9, 2008 in Washington, DC.",
"description": "John Mackey, CEO of Whole Foods, speaks while surrounded by Whole Foods employees during a news conference on Capitol Hill, December 9, 2008 in Washington, DC.",
"title": "johnmackey248x140",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_54976": {
"type": "attachments",
"id": "bayareabites_54976",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "54976",
"found": true
},
"parent": 54928,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/fancyfoodshow400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1358878856,
"modified": 1358878856,
"caption": null,
"description": null,
"title": "fancyfoodshow400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_54593": {
"type": "attachments",
"id": "bayareabites_54593",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "54593",
"found": true
},
"parent": 54592,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/gmosoybeans-20693b48625fee1b313461f3d6d371f1b3607756.jpg",
"width": 200,
"height": 149
}
},
"publishDate": 1358309764,
"modified": 1358309764,
"caption": null,
"description": "A farmer holds  Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo",
"title": "A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_54579": {
"type": "attachments",
"id": "bayareabites_54579",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "54579",
"found": true
},
"parent": 54578,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/img_8159_toned_wide-3203b37b62c235ce4a89446dca9def645b736abd.jpg",
"width": 200,
"height": 112
}
},
"publishDate": 1358306911,
"modified": 1358306911,
"caption": null,
"description": "Japchae, a cooking class and Korean supper club held in 2012 in Balston, Va., and organized through the site Feastly.",
"title": "Japchae, a cooking class and Korean supper club held in 2012 in Balston, Va., and organized through the site Feastly.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_54238": {
"type": "attachments",
"id": "bayareabites_54238",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "54238",
"found": true
},
"parent": 54237,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/rooftopfarm_wide-b96fb6cee1da51c7e25a8745fc887a1e5d86d2e5.jpg",
"width": 200,
"height": 112
}
},
"publishDate": 1357773660,
"modified": 1357773660,
"caption": null,
"description": "Uncommon Ground, a \u003ca href=\"http://www.uncommonground.com/pages/organic_roof_top_farm_home/200.php\">certified green\u003c/a> restaurant in Chicago, hosts an organic farm on its rooftop.",
"title": "Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_53812": {
"type": "attachments",
"id": "bayareabites_53812",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "53812",
"found": true
},
"parent": 53811,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/sliders-3ec9763ad656c45135366790b9214f13eb4159ec.jpg",
"width": 200,
"height": 149
}
},
"publishDate": 1357253665,
"modified": 1357253665,
"caption": null,
"description": "Sliders. We're over them, the National Restaurant Association says.",
"title": "Sliders. We're over them, the National Restaurant Association says.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_56680": {
"type": "authors",
"id": "byline_bayareabites_56680",
"meta": {
"override": true
},
"slug": "byline_bayareabites_56680",
"name": "Margot Williams",
"isLoading": false
},
"byline_bayareabites_56184": {
"type": "authors",
"id": "byline_bayareabites_56184",
"meta": {
"override": true
},
"slug": "byline_bayareabites_56184",
"name": "Nancy Shute",
"isLoading": false
},
"byline_bayareabites_56098": {
"type": "authors",
"id": "byline_bayareabites_56098",
"meta": {
"override": true
},
"slug": "byline_bayareabites_56098",
"name": "Emily Corwin",
"isLoading": false
},
"byline_bayareabites_56016": {
"type": "authors",
"id": "byline_bayareabites_56016",
"meta": {
"override": true
},
"slug": "byline_bayareabites_56016",
"name": "Lydia Zuraw",
"isLoading": false
},
"byline_bayareabites_55931": {
"type": "authors",
"id": "byline_bayareabites_55931",
"meta": {
"override": true
},
"slug": "byline_bayareabites_55931",
"name": "Abbie Fentress Swanson",
"isLoading": false
},
"byline_bayareabites_54592": {
"type": "authors",
"id": "byline_bayareabites_54592",
"meta": {
"override": true
},
"slug": "byline_bayareabites_54592",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_54578": {
"type": "authors",
"id": "byline_bayareabites_54578",
"meta": {
"override": true
},
"slug": "byline_bayareabites_54578",
"name": "Eliza Barclay",
"isLoading": false
},
"byline_bayareabites_54237": {
"type": "authors",
"id": "byline_bayareabites_54237",
"meta": {
"override": true
},
"slug": "byline_bayareabites_54237",
"name": "Sarah Zielinski",
"isLoading": false
},
"byline_bayareabites_53811": {
"type": "authors",
"id": "byline_bayareabites_53811",
"meta": {
"override": true
},
"slug": "byline_bayareabites_53811",
"name": "Jessica Stoller-Conrad",
"isLoading": false
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"stephanie-im": {
"type": "authors",
"id": "5037",
"meta": {
"index": "authors_1716337520",
"id": "5037",
"found": true
},
"name": "Stephanie Hua",
"firstName": "Stephanie",
"lastName": "Hua",
"slug": "stephanie-im",
"email": "stephanieim1023@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g",
"twitter": "LickMySpoon",
"facebook": "pages/Lick-My-Spoon/124276040932644",
"instagram": null,
"linkedin": "StephanieHua",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Hua | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie-im"
},
"mariafinn": {
"type": "authors",
"id": "5371",
"meta": {
"index": "authors_1716337520",
"id": "5371",
"found": true
},
"name": "Maria Finn",
"firstName": "Maria",
"lastName": "Finn",
"slug": "mariafinn",
"email": "mariafinn@mac.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Maria Finn lives on a floating houseboat in Sausalito, where she grows a rooftop container garden, despite the salty winds. She’s the author of the book, \u003ca href=\"http://www.bookpassage.com/book/9780789320278\">“A Little Piece of Earth, How to Grow Your Own Food in Small Spaces\u003c/a>” (Rizzoli, 2010), and the memoir, \u003ca href=\"http://www.bookpassage.com/book/9781565125179\">“Hold Me Tight and Tango Me Home”\u003c/a> (Algonquin Books, 2010) , which is in development for a television series with Fox Studios. Her novel-in-progress, “Sea Legs and Fish Nets,” loosely based on her experiences working on an all female fishing boat in Alaska, is a finalist for the Pen/Bellwether Prize, founded by Barbara Kingsolver for novels that address issues of social justice. She writes for Sunset Magazine, Afar Magazine, The Wall Street Journal, and many other publications. Visit her website at \u003ca href=\"http://www.mariafinn.com/\">mariafinn.com\u003c/a> and follow her on Twitter \u003ca href=\"https://twitter.com/#!/mariafinn\">@mariafinn\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Maria Finn | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/mariafinn"
}
},
"pagesReducer": {
"bayareabites_category_food-and-technology": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"score": 14.402988
},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"title": "food trends and technology",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 57
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-and-technology",
"seeMore": false,
"paginated": true,
"page": 57
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_56680": {
"type": "posts",
"id": "bayareabites_56680",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "56680",
"score": null,
"sort": [
1360733130000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1360733130,
"format": "aside",
"disqusTitle": "Is Sustainable-Labeled Seafood Really Sustainable? ",
"title": "Is Sustainable-Labeled Seafood Really Sustainable? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_56694\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blue-shark.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blue-shark.jpg\" alt=\"Capt. Art Gaeten holds a blue shark that was caught during a research trip in Nova Scotia. Scientists are studying the impact of swordfish fishing methods on the shark population. Photo: Dean Casavechia for NPR\" width=\"624\" height=\"416\" class=\"size-full wp-image-56694\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Capt. Art Gaeten holds a blue shark that was caught during a research trip in Nova Scotia. Scientists are studying the impact of swordfish fishing methods on the shark population. Photo: Dean Casavechia for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on \u003ca href=\"http://www.npr.org/2013/02/11/171376509/is-sustainable-labeled-seafood-really-sustainable\">All Things Considered:\u003c/a>\u003cbr>\n[audio:http://pd.npr.org/anon.npr-mp3/npr/atc/2013/02/20130211_atc_06.mp3?orgId=1&topicId=1150&aggIds=171717418&ft=3&f=171376509 |titles=Is Sustainable-Labeled Seafood Really Sustainable?]\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/people/4173096/daniel-zwerdling\">Daniel Zwerdling\u003c/a> and \u003ca href=\"http://www.npr.org/people/139449124/margot-williams\">Margot Williams\u003c/a>, \u003ca href=\"http://www.npr.org/2013/02/11/171376509/is-sustainable-labeled-seafood-really-sustainable\">NPR Special Series\u003c/a> (2/11/13)\u003c/p>\n\u003cp>\u003cem>Part one of a \u003ca href=\"http://www.npr.org/series/171717418/the-meaning-of-sustainable-labeled-seafood\">three-part series\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>Rebecca Weel pushes a baby stroller with her 18-month-old up to the seafood case at Whole Foods, near ground zero in New York. As she peers at shiny fillets of salmon, halibut and Chilean sea bass labeled \"certified sustainable,\" Weel believes that if she purchases this seafood, she will help protect the world's oceans from overfishing.\u003c/p>\n\u003cp>But some leading environmentalists have a different take: Consumers like Weel are being misled by a global program that amounts to \"greenwashing\" — a strategy that makes consumers think they are protecting the planet, when actually they are not.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Whole Foods, the seafood counter displays blue labels from the \u003ca href=\"http://www.msc.org/\">Marine Stewardship Council\u003c/a> (MSC), an international, nonprofit organization. The MSC is a prime example of an economic trend: Private groups, not the government, are telling consumers what is good or bad for the environment. The MSC says its label guarantees that the wild seafood was caught using methods that do not deplete the natural supply. It also guarantees that fishing companies do not cause serious harm to other life in the sea, from coral to dolphins.\u003c/p>\n\u003cp>The idea is spreading fast throughout the food industry. Megachains like Target, Costco and Kroger are selling seafood with the MSC label. McDonald's says you are munching on \"certified sustainable\" \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=058E2W21Wl0\" target=\"_blank\">wild Alaskan pollock\u003c/a> every time you eat a Filet-O-Fish sandwich. The fast-food company has used MSC-certified fish since 2007 in the U.S., and as of February, they are putting the MSC logo on their fish sandwich boxes.\u003c/p>\n\u003cfigure id=\"attachment_56697\" class=\"wp-caption alignleft\" style=\"max-width: 256px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fish-poll.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fish-poll.jpg\" alt=\"Poll results from a recent survey of 3,000 Americans, conducted on behalf of NPR, by Truven Health Analytics. Questions were asked — in general — about sustainable seafood and labeling. Source: Truven Health Analytics-NPR Health Poll; margin of error +/- 1.8 percentage points Credit: Matt Stiles\" width=\"256\" height=\"643\" class=\"size-full wp-image-56697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poll results from a recent survey of 3,000 Americans, conducted on behalf of NPR, by Truven Health Analytics. Questions were asked — in general — about sustainable seafood and labeling.\u003cbr>Source: Truven Health Analytics-NPR Health Poll; margin of error +/- 1.8 percentage points\u003cbr>Credit: Matt Stiles\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Consumers like Weel say the labels help them feel better about the products they buy. \"I want to feel that I'm doing the right thing,\" says Weel, a pediatrician, as her 4 1/2-year-old daughter bolts into the vegetable aisle in neon-colored boots. When Weel shops for seafood, she says, she wants to make choices \"that will help preserve the wild fish populations in the oceans.\"\u003c/p>\n\u003cp>Executives at Whole Foods say they are helping consumers do exactly that, by pledging in recent years to sell as many MSC-certified products as possible. Seafood is the last major food that people catch in the wild, and \"we can't just go out and find more fish to catch,\" says Carrie Brownstein, global seafood quality standards coordinator for Whole Foods.\u003c/p>\n\u003cp>Brownstein cites a \u003ca href=\"http://www.fao.org/docrep/016/i2727e/i2727e00.htm\" target=\"_blank\">2012 United Nations report\u003c/a> that warned that almost 30 percent of the world's wild fisheries are \"overexploited,\" and more than 57 percent of wild fisheries are \"at or very close\" to the limit.\u003c/p>\n\u003cp>Other groups have devised ranking systems for seafood. The Monterey Bay Aquarium labels products like a traffic light — green, yellow or red — to urge shoppers to buy or avoid a particular fish. The Blue Ocean Institute has a similar system. The MSC reports it has labeled roughly 8 percent of the global seafood catch, worth more than $3 billion. That makes it the most widespread and best-known rating scheme around the world.\u003c/p>\n\u003cp>A recent survey of 3,000 Americans, conducted on behalf of NPR, suggests that a majority of consumers want to feel good about the seafood they buy. The poll by Truven Health Analytics found that almost 80 percent of the people who eat seafood regularly said it is \"important\" or \"very important\" that their seafood is sustainably caught.\u003c/p>\n\u003cp>If they buy MSC-labeled seafood, they may be paying a premium. Brownstein says Whole Foods charges more for some of its seafood labeled \"certified sustainable,\" although she wouldn't give numbers. Some fishing industry executives told NPR that they are getting roughly 10 percent more for their MSC-labeled products than for seafood that's not certified sustainable.\u003c/p>\n\u003cp>That's one reason why many environmentalists who supported the MSC in the past say you might be troubled to know what the MSC and supermarkets like Whole Foods are not telling you:\u003c/p>\n\u003cp>\"We would prefer they didn't use the word \u003cem>sustainable\u003c/em>,\" says Gerry Leape, an oceans specialist at the Pew Environment Group, one of the major foundations working on oceans policies. Leape has supported the MSC for more than a decade as a member of its advisory Stakeholder Council.\u003c/p>\n\u003cp>But he and other critics say that the MSC system has been certifying some fisheries despite evidence that the target fish are in trouble, or that the fishing industry is harming the environment. And critics say the MSC system has certified other fisheries as sustainable even though there is not enough evidence to know how they are affecting the environment.\u003c/p>\n\u003cp>When a customer sees the MSC's sustainable label at the supermarket, \"the consumer looks at the fish and says, 'Oh, it has the label on it, it must be sustainable,' \" Leape says. \"And in some fisheries that the MSC has certified, that's not necessarily the case.\"\u003c/p>\n\u003cp>Biologist Susanna Fuller, co-director of marine programs at Canada's Ecology Action Centre, agrees. \"We know ... that blue stamp doesn't mean that you're sustainable,\" she says. When asked if consumers should choose MSC-labeled seafood, Fuller pauses. \"It's a gamble,\" she says.\u003c/p>\n\u003cp>Still, even the MSC's sharpest critics say they support the broad ideas behind the organization and its stated goals.\u003c/p>\n\u003cp>\"Originally I thought it was a good idea,\" says Jim Barnes, director of the Antarctic and Southern Ocean Coalition, a network of dozens of environmental groups around the world. \"The world needed something like this to help steer consumer decisions, and so I wasn't against it at all at the beginning. And I'm not totally against it now.\" But Barnes worries that the MSC is straying from its mission and needs a dramatic overhaul. \"It can be a force for good. If it continues on the path that it's on, however, and doesn't solve a lot of these issues that have been raised,\" he says, \"I don't think it will be.\"\u003c/p>\n\u003cp>\u003cstrong>Protecting The Oceans And The Bottom Line\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The MSC was born because of a crisis.\u003c/p>\n\u003cp>Michael Sutton, one of its founders, says that he and his colleagues dreamed up the idea after the cod industry collapsed off the Nova Scotia coast in 1992. Cod fishing had been the foundation of the region's economy and culture, worth an estimated $700 million each year. But when the cod population plunged to a fraction of previous levels, the Canadian government banned cod fishing — putting thousands of people out of work.\u003c/p>\n\u003cfigure id=\"attachment_56699\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ruperthowes-MSC.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ruperthowes-MSC-290x217.jpg\" alt='Rupert Howes is CEO of the Marine Stewardship Council. \"We want to see the global oceans transformed onto a sustainable basis,\" he tells NPR. Photo: Tim Lofthouse/Courtesy of the Marine Stewardship Council' width=\"290\" height=\"217\" class=\"size-medium wp-image-56699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rupert Howes is CEO of the Marine Stewardship Council. \"We want to see the global oceans transformed onto a sustainable basis,\" he tells NPR. Photo: Tim Lofthouse/Courtesy of the Marine Stewardship Council\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was so bad in some of these coastal communities, the government had to send in suicide-prevention teams,\" recalls Sutton, who was then vice president of the World Wildlife Fund. \"We were not only trashing our marine environment, but we were ruining the character of coastal communities that had existed on fisheries for centuries,\" Sutton says.\u003c/p>\n\u003cp>Sutton and other environmental advocates, and many scientists, warned that the cod collapse taught the world a sobering lesson: Government agencies that were supposed to monitor and regulate fishing were often doing a lousy job. Cod weren't the only fish in trouble. Studies showed that populations of major species like swordfish, marlin and tuna were plunging too. \"So we needed to do something drastic,\" Sutton says.\u003c/p>\n\u003cp>He and colleagues decided to convince industry executives that protecting the oceans would also protect their bottom line. Sutton made a pilgrimage to the Unilever conglomerate, then one of the largest producers of frozen seafood — including fish sticks.\u003c/p>\n\u003cp>\"My pitch to Unilever was, 'The future of their frozen fish business is at stake,' \" Sutton remembers. \"Overfishing is not only bad for the environment, but it's really bad for business, because it means that they're not going to have fish in the future the way they have them today.\"\u003c/p>\n\u003cp>Unilever and the World Wildlife Fund joined hands in 1997, and set up the MSC. Unilever eventually sold its seafood subsidiary and left the program, but the founding partner left its mark: From the day the MSC opened its doors in London, it has been a balancing act between industry and the environment.\u003c/p>\n\u003cp>Today, the MSC has more than 100 employees worldwide, including about 60 at its headquarters in a renovated building down the street from St. Paul's Cathedral.\u003c/p>\n\u003cp>\"MSC has a global vision,\" says Rupert Howes, the organization's chief executive officer. \"We want to see the global oceans transformed onto a sustainable basis.\"\u003c/p>\n\u003cp>\u003cstrong>MSC's System Of Certification\u003cbr>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_56701\" class=\"wp-caption alignleft\" style=\"max-width: 218px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/swordfish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/swordfish-218x290.jpg\" alt=\"Swordfish from Canada are marked with a label from the Marine Stewardship Council at a Whole Foods in Washington, D.C. The MSC says its label means the fish were caught by a sustainable fishery, but critics says it's not always so clear. Photo: Margot Williams/NPR\" width=\"218\" height=\"290\" class=\"size-medium wp-image-56701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Swordfish from Canada are marked with a label from the Marine Stewardship Council at a Whole Foods in Washington, D.C. The MSC says its label means the fish were caught by a sustainable fishery, but critics says it's not always so clear. Photo: Margot Williams/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Here's the MSC's basic idea: Executives of a growing number of food companies want to be \"green.\" Some genuinely want to protect the environment; others may be mainly seeking a marketing edge. But when it comes to seafood, those executives don't have the time or knowledge to figure out which fishing companies are plundering the ocean and which ones are doing a good job. So the MSC does the work for them.\u003c/p>\n\u003cp>The MSC does not certify fisheries itself. Instead, a fishery that wants the label hires one of roughly a dozen commercial auditing companies to decide whether its practices comply with the MSC's definition of \"sustainable.\" The MSC's standard for sustainability includes dozens of items, but they're designed to assess whether the population of a fishery's target species is healthy; if the fishing practices don't cause serious harm to other life in the sea — including by accidentally catching other animals, which is called bycatch; and if the fishery has good management. If the commercial auditors give the fishery a passing score, then the fishery gets the right to use the blue \"Certified Sustainable Seafood\" label. It can be a long and expensive process. Some certifications have taken years, and the fisheries have paid the auditing firms up to $150,000 or more.\u003c/p>\n\u003cp>Howes says that when a store sells MSC-certified seafood, the label announces to consumers, \"We care where our fish comes from.\" He adds that as a growing number of food companies sell MSC-labeled seafood, executives of fisheries that don't have it are motivated to join the program. That catalyzes \"real and lasting change in the way the oceans are fished,\" Howe says.\u003cstrong> \u003cbr>\u003c/strong>\u003c/p>\n\u003cp>During the MSC's first decade, there wasn't much demand for sustainable seafood by the U.S. food industry, and the MSC \"almost went bankrupt,\" Sutton says. And that put the spotlight on the MSC's financial model.\u003c/p>\n\u003cp>The way that executives structured it, MSC's budget comes partly from foundation grants. But some revenue comes from the licensing fees that MSC charges businesses for the right to sell seafood with the MSC label. So as long as many supermarket chains were not promoting it, the MSC wasn't getting much money.\u003c/p>\n\u003cp>Then, in 2006, everything changed. The MSC and its supporters had sent a series of delegations to Bentonville, Ark., world headquarters of Wal-Mart. The delegations helped convince Wal-Mart executives to promise that all the seafood they sell in the U.S. would be MSC-certified by 2012.\u003c/p>\n\u003cp>\"We had to get Wal-Mart,\" Sutton says. \"The significance of their commitment, of course, is that once Wal-Mart made a commitment to the Marine Stewardship Council, every other major retailer had to follow suit, because none of them wanted to be less progressive than Wal-Mart.\" Sure enough, other discount chains promised to go sustainable, too. \"Overnight, the demand far outstripped the supply,\" says Sutton, \"and so the suppliers had to catch up.\"\u003c/p>\n\u003cp>Since Wal-Mart made its pledge in 2006, the MSC system has certified seven times as many fisheries as it did during the same period before, according to NPR's analysis. Still, the MSC system has not been able to certify enough seafood for Wal-Mart to meet its 2012 deadline, according to Bob Fields, a senior buyer for Wal-Mart and Sam's Club.\u003c/p>\n\u003cp>The explosion in sales of MSC-labeled products at leading chain stores has transformed the organization's finances. The year that Wal-Mart pledged to promote MSC-labeled seafood, the MSC received most of its income from foundation grants — 75 percent, according to the MSC annual report. Meanwhile, it received only 7 percent of its income from label licensing fees.\u003c/p>\n\u003cp>Today, those licensing fees generate more than half of the MSC's revenue.\u003c/p>\n\u003cp>And since Wal-Mart executives embraced sustainable seafood, the MSC has also received millions of dollars in grant money from the Walton Family Foundation, which was created by Wal-Mart's founder and is governed by his descendants. The Walton Family Foundation has become one of the MSC's largest donors, according to financial reports. The director of the foundation's environment programs, Scott Burns, served on the MSC's board of directors before he went to Walton.\u003c/p>\n\u003cfigure id=\"attachment_56698\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fisheries-certifications.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fisheries-certifications.jpg\" alt=\" Source: Marine Stewardship Council documents, NPR research Credit: Matt Stiles, Margot Williams\" width=\"800\" height=\"352\" class=\"size-full wp-image-56698\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Source: Marine Stewardship Council documents, NPR research\u003cbr>Credit: Matt Stiles, Margot Williams\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Critics say that the day Wal-Mart embraced sustainable seafood, it was a blessing for the MSC system — and a curse. The critics charge that the MSC system has compromised its standards to keep up with the booming demand from Wal-Mart and other chains that followed suit. Fuller, of the Ecology Action Centre, says she has watched the MSC system \"struggling with meeting the demands of the system that they helped create ... They have ended up having to lower the bar.\"\u003c/p>\n\u003cp>When ocean specialist Daniel Pauly, a fisheries professor at the University of British Columbia, talks about the MSC today, he sounds dispirited. Pauly took part in early meetings in London that helped create the MSC and now says he has lost faith in the system. \"The MSC is doing the business of the business community,\" Pauly says, not the environment.\u003c/p>\n\u003cfigure id=\"attachment_56695\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blueshark-bottom.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blueshark-bottom.jpg\" alt=\"Capt. Art Gaeten holds a blue shark caught off the coast of Nova Scotia during a research outing. Studies show that 35 percent of sharks caught by swordfish boats die either on the hook or within days of release. Photo: Dean Casavechia for NPR\" width=\"624\" height=\"416\" class=\"size-full wp-image-56695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Capt. Art Gaeten holds a blue shark caught off the coast of Nova Scotia during a research outing. Studies show that 35 percent of sharks caught by swordfish boats die either on the hook or within days of release. Photo: Dean Casavechia for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Balancing 'Sustainable' Swordfish With At-Risk Sharks\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Some environmentalists and scientists say if you want to understand why they're losing faith in the MSC, look at the battle over certifying Canadian swordfish. Next time you buy swordfish at a store like Whole Foods, it might come from a controversial fishery off the coast of Nova Scotia.\u003c/p>\n\u003cp>Fishermen have known for ages that when they go swordfishing in some parts of the Atlantic, they will accidentally catch sharks — lots of sharks, says Steve Campana, who runs the Canadian government's Shark Research Laboratory, near Halifax, Nova Scotia.\u003c/p>\n\u003cfigure id=\"attachment_56700\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/stevecampana-CSRL.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/stevecampana-CSRL-290x193.jpg\" alt=\"Steve Campana runs the Canadian Shark Research Laboratory. He works to tag sharks with satellite transmitters to find out how long they survive after being caught and released. Photo: Dean Casavechia for NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-56700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steve Campana runs the Canadian Shark Research Laboratory. He works to tag sharks with satellite transmitters to find out how long they survive after being caught and released. Photo: Dean Casavechia for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>When NPR caught up with Campana one morning, he and his research crew were heading into the Atlantic on a 34-foot trawler, the Dig It. They were planning to attach sophisticated satellite transmitters to blue sharks.\u003c/p>\n\u003cp>\"On average, from what we've seen over the years, the swordfishermen catch about five blue sharks for every one swordfish,\" Campana said, holding onto a metal strut as the Dig It bounced through the waves. Add it up, \u003ca href=\"http://www.marinebiodiversity.ca/shark/english/document/campana%20et%20al%202011%20shark%20discard%20Res%20Doc.pdf\" target=\"_blank\">studies suggest\u003c/a>, and Canada's long-line swordfish boats — so named because they typically let out 30 or 40 miles of fishing line, dangling more than 1,000 hooks — accidentally catch tens of thousands of sharks every year.\u003c/p>\n\u003cp>This touches on one of MSC's three fundamental rules, even though studies show swordfish are plentiful. The second rule says that a fishery is not sustainable if it does not maintain \"the integrity of ecosystems\" — which means, in part, that it's not sustainable if there is too much bycatch.\u003c/p>\n\u003cp>The Committee on the Status of Endangered Wildlife in Canada, which is funded and appointed by the Canadian government, has warned that the main kinds of sharks that swordfishermen accidentally catch are \"threatened\" or \"endangered\" or \"of special concern.\"\u003c/p>\n\u003cp>Swordfishermen generally release the sharks. But there had been few studies on what happens to those sharks after fishermen let them off the hooks — until Campana and his colleagues came along. About six years ago, they started tagging sharks with satellite transmitters before fishermen set them free.\u003c/p>\n\u003cfigure id=\"attachment_56696\" class=\"wp-caption aligncenter\" style=\"max-width: 749px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blueshark-satellite.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blueshark-satellite.jpg\" alt=\"Shark charter operator Art Gaeten (right) and recreational shark fisherman Shawn Knowles struggle to hold a blue shark in position while shark biologist Anna Dorey attaches a satellite tag to its back. Researchers say about five blue sharks are caught for every one swordfish. Scientists are trying to determine what happens to the sharks after they are released. Photo: Dean Casavechia for NPR\" width=\"749\" height=\"500\" class=\"size-full wp-image-56696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shark charter operator Art Gaeten (right) and recreational shark fisherman Shawn Knowles struggle to hold a blue shark in position while shark biologist Anna Dorey attaches a satellite tag to its back. Researchers say about five blue sharks are caught for every one swordfish. Scientists are trying to determine what happens to the sharks after they are released.\u003cbr> Photo: Dean Casavechia for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>During one outing, the crew showed how they do it: They snagged a 5-foot blue shark on a hook baited with mackerel, reeled it in, and then pinned the thrashing shark against the boat's broad, flat railing. They jabbed a satellite transmitter, which looks like a turkey baster with a barb on one end, into the shark's leathery skin.\u003c/p>\n\u003cp>And then they let the shark go, the transmitter protruding like an unsightly growth. The device is equipped with a computer chip that records data every 10 seconds, including where the shark goes, how deep it goes, and how long it stays there. After about 10 months, the tube pops off the shark and floats to the surface, beaming all the information via satellite to Campana. When the transmitter shows that a shark went to the deepest part of the sea and just stayed there, Campana knows when and where the shark died.\u003c/p>\n\u003cp>Campana and his colleagues published some of their first findings based on these studies in July 2009, in the journal \u003cem>Marine Ecology Progress Series.\u003c/em> Their studies showed that up to 35 percent of the sharks caught by swordfish boats die, either right on the hook or within days after the fishermen set them free. The \u003ca href=\"http://dev.atlanticsharks.biology.dal.ca/papers/campana%20et%20al%202009.pdf\" target=\"_blank\">findings\u003c/a> suggested that Canadian swordfish boats accidentally kill almost two sharks for every swordfish they catch.\u003c/p>\n\u003cp>Campana says that when you put these findings in context, it is troubling. Other studies suggest that the populations of major kinds of sharks in the North Atlantic have plunged as much as 40 to 60 percent in just the past few decades. \"Any time you see consistent declines like that, and the fact that all of these large sharks seem to have declined all over the world,\" Campana says, \"it's just a worrisome pattern.\"\u003c/p>\n\u003cp>The president of Canada's swordfish industry, the Nova Scotia Swordsfishermen's Association, dismisses Campana's conclusions. Campana's report on shark deaths could not have come at a worse time for Canada's swordfish industry. Only months before the report was published, the association, which catches most of Canada's commercial swordfish, had applied to the MSC for certification. The industry sells much of its swordfish to Whole Foods and other stores in the U.S.\u003c/p>\n\u003cp>Those conclusions \"were not close to what the industry felt was reality,\" Troy Atkinson, president of the association, says while sitting in his store, crammed with giant spools of plastic fishing line and boxes of heavy metal hooks. He runs the main business that supplies equipment to Canada's swordfishing fleet.\u003c/p>\n\u003cp>\"We're sometimes portrayed as a bunch of cowboys out to harvest the last buffalo,\" he says. \"We're portrayed as some of the worst in the world. And it's just not correct.\"\u003c/p>\n\u003cp>Atkinson cites reports by other researchers that conclude that the population of blue sharks off the coast of Canada is healthy – especially \u003ca href=\"http://www.iccat.es/Documents/Meetings/Docs/SCRC2011-Report-ENG.pdf\" target=\"_blank\">reports\u003c/a> by the International Commission for the Conservation of Atlantic Tunas (ICCAT), which represents dozens of governments whose nations fish the Atlantic. So, Atkinson says, Canada's swordfishermen could catch and kill even more sharks without hurting the environment.\u003c/p>\n\u003cp>Other studies suggest the evidence is contradictory, and that scientists don't know for sure what is happening to sharks across the Atlantic. For example, the optimistic ICCAT researchers whom Atkinson cites acknowledge that their conclusions are \"highly uncertain\" because they're based on unproven assumptions and incomplete data. However, studies showing that blue sharks have sharply declined focus on a limited region.\u003c/p>\n\u003cp>So scientists and environmentalists were dumbfounded in early 2012 when the MSC system decided that Canada's swordfish industry can use the label \"Certified Sustainable Seafood.\"\u003c/p>\n\u003cp>\"That is absolutely the kind of fishery that should not be certified,\" says Leape of Pew Environment Group. \"That fishery is outrageous.\"\u003c/p>\n\u003cp>Certifying Canadian swordfish \"is the worst thing they can do, says Fuller, of the Ecology Action Centre. \"That is not at all the way it should go.\"\u003c/p>\n\u003cp>\u003cstrong>A Program Based On 'Science And Evidence'\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The Ecology Action Centre and dozens of other environmental groups denounced the MSC. The groups said in a letter to the MSC system that roughly 10 percent of Canada's swordfish are caught with harpoons — a method environmentalists support because there is hardly any bycatch. But the long-line boats that supply most of the swordfish catch a \"staggering\" number of sharks, as the environmentalists put it. \"Certifying [Canada's long-line swordfish boats] compromises the credibility of the MSC,\" the groups warned, \"and the sustainable seafood movement as a whole.\"\u003c/p>\n\u003cp>Howes, from the MSC, disagrees. He says the controversy over Canadian swordfish \"illustrates a key feature of the MSC program, which is the fact that the program is premised on science and evidence. That fishery has met the MSC standard.\"\u003c/p>\n\u003cp>The analysts who evaluated the fishery for the MSC system agreed that the swordfish boats do kill large numbers of sharks. They acknowledged that the optimistic studies on sharks that the swordfish industry cites are uncertain, but they concluded that the weight of evidence suggests it is \"highly likely\" there are plenty of blue sharks left in the sea. The analysts also stressed that, by all accounts, other countries kill far more sharks than Canada's swordfishermen do. So, they said, Canada causes only a small part of the bycatch problem.\u003c/p>\n\u003cp>\"We are not saying that shark bycatch doesn't matter,\" says Howes. \"What we're saying implicit within the labeling of that fishery is, the shark bycatch of that unique individual certified fishery is safe. It's within ecological limits.\"\u003c/p>\n\u003cp>Barnes, of the Antarctic and Southern Ocean Coalition, says the controversy over Canadian swordfish illustrates why the booming demand for sustainable seafood actually threatens to hurt the movement more than help it. \"The bottom line is that there are not enough truly sustainable fisheries on the earth to sustain the demand,\" Barnes says. \"The retailers and wholesalers all want access to this kind of label because they're trying to ... make money with their consumers. There's nothing wrong with that; that's how the world works.\"\u003c/p>\n\u003cp>But Barnes charges that the MSC is labeling some fisheries as sustainable — even when they are not — partly to fill the seafood counters at Wal-Mart and other large chains. \"I'm not down on Wal-Mart at all, don't get me wrong,\" he says. \"But to get on line with big chains as your goal leads you down a path that I don't think the originators of the MSC intended.\"\u003c/p>\n\u003cp>Howes could hardly disagree more. \"If you really want to contribute to the transformation of our economic systems more generally, you've got to engage with the big guys. And therefore, I absolutely welcome Wal-Mart's commitment,\" he says. \"That will drive change.\"\u003c/p>\n\u003cp>Howes continues: \"Will that overload the MSC system? No.\"\u003c/p>\n\u003cp>He argues that there's no way the MSC could label problem fisheries sustainable just to satisfy demand, because, he says, the certifiers evaluate each fishery based only on scientific evidence. But he adds, \"We want to see oceans fished sustainably forever. We're not going to achieve that by becoming a small niche organization that engages with a handful of perfect fisheries.\"\u003c/p>\n\u003cp>\u003cem>Researcher Barbara Van Woerkom contributed to this story.\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Web Resources\u003c/strong>\n\u003cp>\u003cstrong>Additional studies and information on sustainable fishing and labeling.\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://www.msc.org/\">The Marine Stewardship Council\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://oceanrep.geomar.de/14215/\">Evaluation And Legal Assessment Of Certified Seafood\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0043765\">Reliable Information on Fish Stock Health to Seafood Consumers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://scientiamarina.revistas.csic.es/index.php/scientiamarina/article/viewArticle/1055\">Beyond Duplicity And Ignorance In Global Fisheries\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.fni.no/publ/marine.html#msc\">The Emergence and Effectiveness of the Marine Stewardship Council\u003c/a>\u003c/li>\n\u003c/ul>\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",
"disqusIdentifier": "56680 http://blogs.kqed.org/bayareabites/?p=56680",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/02/12/is-sustainable-labeled-seafood-really-sustainable/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 4271,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 79
},
"modified": 1360733130,
"excerpt": "Industry demand for the \"sustainable seafood\" label, issued by the Marine Stewardship Council, is increasing. But some environmentalists fear fisheries are being certified despite evidence showing that the fish population is in trouble — or when there's not enough information to know the impact on the oceans.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Industry demand for the "sustainable seafood" label, issued by the Marine Stewardship Council, is increasing. But some environmentalists fear fisheries are being certified despite evidence showing that the fish population is in trouble — or when there's not enough information to know the impact on the oceans.",
"title": "Is Sustainable-Labeled Seafood Really Sustainable? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Is Sustainable-Labeled Seafood Really Sustainable? ",
"datePublished": "2013-02-12T21:25:30-08:00",
"dateModified": "2013-02-12T21:25:30-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "is-sustainable-labeled-seafood-really-sustainable",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=171376509&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Margot Williams",
"nprStoryDate": "Mon, 11 Feb 2013 15:00:00 -0500",
"nprLastModifiedDate": "Tue, 12 Feb 2013 16:50:16 -0500",
"nprHtmlLink": "http://www.npr.org/2013/02/11/171376509/is-sustainable-labeled-seafood-really-sustainable?ft=3&f=171376509",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/02/20130211_atc_06.mp3?orgId=1&topicId=1150&aggIds=171717418&ft=3&f=171376509",
"nprAudioM3u": "http://api.npr.org/m3u/1171737543-e7c752.m3u?orgId=1&topicId=1150&aggIds=171717418&ft=3&f=171376509",
"nprStoryId": "171376509",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 12 Feb 2013 16:50:00 -0500",
"path": "/bayareabites/56680/is-sustainable-labeled-seafood-really-sustainable",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/02/20130211_atc_06.mp3?orgId=1&topicId=1150&aggIds=171717418&ft=3&f=171376509",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56694\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blue-shark.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blue-shark.jpg\" alt=\"Capt. Art Gaeten holds a blue shark that was caught during a research trip in Nova Scotia. Scientists are studying the impact of swordfish fishing methods on the shark population. Photo: Dean Casavechia for NPR\" width=\"624\" height=\"416\" class=\"size-full wp-image-56694\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Capt. Art Gaeten holds a blue shark that was caught during a research trip in Nova Scotia. Scientists are studying the impact of swordfish fishing methods on the shark population. Photo: Dean Casavechia for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on \u003ca href=\"http://www.npr.org/2013/02/11/171376509/is-sustainable-labeled-seafood-really-sustainable\">All Things Considered:\u003c/a>\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"label": ":http://pd.npr.org/anon.npr-mp3/npr/atc/2013/02/20130211_atc_06.mp3?orgId=1&topicId=1150&aggIds=171717418&ft=3&f=171376509 |titles=Is Sustainable-Labeled Seafood Really Sustainable?"
},
"numeric": [
":http://pd.npr.org/anon.npr-mp3/npr/atc/2013/02/20130211_atc_06.mp3?orgId=1&topicId=1150&aggIds=171717418&ft=3&f=171376509",
"|titles=Is",
"Sustainable-Labeled",
"Seafood",
"Really",
"Sustainable?"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/people/4173096/daniel-zwerdling\">Daniel Zwerdling\u003c/a> and \u003ca href=\"http://www.npr.org/people/139449124/margot-williams\">Margot Williams\u003c/a>, \u003ca href=\"http://www.npr.org/2013/02/11/171376509/is-sustainable-labeled-seafood-really-sustainable\">NPR Special Series\u003c/a> (2/11/13)\u003c/p>\n\u003cp>\u003cem>Part one of a \u003ca href=\"http://www.npr.org/series/171717418/the-meaning-of-sustainable-labeled-seafood\">three-part series\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>Rebecca Weel pushes a baby stroller with her 18-month-old up to the seafood case at Whole Foods, near ground zero in New York. As she peers at shiny fillets of salmon, halibut and Chilean sea bass labeled \"certified sustainable,\" Weel believes that if she purchases this seafood, she will help protect the world's oceans from overfishing.\u003c/p>\n\u003cp>But some leading environmentalists have a different take: Consumers like Weel are being misled by a global program that amounts to \"greenwashing\" — a strategy that makes consumers think they are protecting the planet, when actually they are not.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Whole Foods, the seafood counter displays blue labels from the \u003ca href=\"http://www.msc.org/\">Marine Stewardship Council\u003c/a> (MSC), an international, nonprofit organization. The MSC is a prime example of an economic trend: Private groups, not the government, are telling consumers what is good or bad for the environment. The MSC says its label guarantees that the wild seafood was caught using methods that do not deplete the natural supply. It also guarantees that fishing companies do not cause serious harm to other life in the sea, from coral to dolphins.\u003c/p>\n\u003cp>The idea is spreading fast throughout the food industry. Megachains like Target, Costco and Kroger are selling seafood with the MSC label. McDonald's says you are munching on \"certified sustainable\" \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=058E2W21Wl0\" target=\"_blank\">wild Alaskan pollock\u003c/a> every time you eat a Filet-O-Fish sandwich. The fast-food company has used MSC-certified fish since 2007 in the U.S., and as of February, they are putting the MSC logo on their fish sandwich boxes.\u003c/p>\n\u003cfigure id=\"attachment_56697\" class=\"wp-caption alignleft\" style=\"max-width: 256px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fish-poll.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fish-poll.jpg\" alt=\"Poll results from a recent survey of 3,000 Americans, conducted on behalf of NPR, by Truven Health Analytics. Questions were asked — in general — about sustainable seafood and labeling. Source: Truven Health Analytics-NPR Health Poll; margin of error +/- 1.8 percentage points Credit: Matt Stiles\" width=\"256\" height=\"643\" class=\"size-full wp-image-56697\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poll results from a recent survey of 3,000 Americans, conducted on behalf of NPR, by Truven Health Analytics. Questions were asked — in general — about sustainable seafood and labeling.\u003cbr>Source: Truven Health Analytics-NPR Health Poll; margin of error +/- 1.8 percentage points\u003cbr>Credit: Matt Stiles\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Consumers like Weel say the labels help them feel better about the products they buy. \"I want to feel that I'm doing the right thing,\" says Weel, a pediatrician, as her 4 1/2-year-old daughter bolts into the vegetable aisle in neon-colored boots. When Weel shops for seafood, she says, she wants to make choices \"that will help preserve the wild fish populations in the oceans.\"\u003c/p>\n\u003cp>Executives at Whole Foods say they are helping consumers do exactly that, by pledging in recent years to sell as many MSC-certified products as possible. Seafood is the last major food that people catch in the wild, and \"we can't just go out and find more fish to catch,\" says Carrie Brownstein, global seafood quality standards coordinator for Whole Foods.\u003c/p>\n\u003cp>Brownstein cites a \u003ca href=\"http://www.fao.org/docrep/016/i2727e/i2727e00.htm\" target=\"_blank\">2012 United Nations report\u003c/a> that warned that almost 30 percent of the world's wild fisheries are \"overexploited,\" and more than 57 percent of wild fisheries are \"at or very close\" to the limit.\u003c/p>\n\u003cp>Other groups have devised ranking systems for seafood. The Monterey Bay Aquarium labels products like a traffic light — green, yellow or red — to urge shoppers to buy or avoid a particular fish. The Blue Ocean Institute has a similar system. The MSC reports it has labeled roughly 8 percent of the global seafood catch, worth more than $3 billion. That makes it the most widespread and best-known rating scheme around the world.\u003c/p>\n\u003cp>A recent survey of 3,000 Americans, conducted on behalf of NPR, suggests that a majority of consumers want to feel good about the seafood they buy. The poll by Truven Health Analytics found that almost 80 percent of the people who eat seafood regularly said it is \"important\" or \"very important\" that their seafood is sustainably caught.\u003c/p>\n\u003cp>If they buy MSC-labeled seafood, they may be paying a premium. Brownstein says Whole Foods charges more for some of its seafood labeled \"certified sustainable,\" although she wouldn't give numbers. Some fishing industry executives told NPR that they are getting roughly 10 percent more for their MSC-labeled products than for seafood that's not certified sustainable.\u003c/p>\n\u003cp>That's one reason why many environmentalists who supported the MSC in the past say you might be troubled to know what the MSC and supermarkets like Whole Foods are not telling you:\u003c/p>\n\u003cp>\"We would prefer they didn't use the word \u003cem>sustainable\u003c/em>,\" says Gerry Leape, an oceans specialist at the Pew Environment Group, one of the major foundations working on oceans policies. Leape has supported the MSC for more than a decade as a member of its advisory Stakeholder Council.\u003c/p>\n\u003cp>But he and other critics say that the MSC system has been certifying some fisheries despite evidence that the target fish are in trouble, or that the fishing industry is harming the environment. And critics say the MSC system has certified other fisheries as sustainable even though there is not enough evidence to know how they are affecting the environment.\u003c/p>\n\u003cp>When a customer sees the MSC's sustainable label at the supermarket, \"the consumer looks at the fish and says, 'Oh, it has the label on it, it must be sustainable,' \" Leape says. \"And in some fisheries that the MSC has certified, that's not necessarily the case.\"\u003c/p>\n\u003cp>Biologist Susanna Fuller, co-director of marine programs at Canada's Ecology Action Centre, agrees. \"We know ... that blue stamp doesn't mean that you're sustainable,\" she says. When asked if consumers should choose MSC-labeled seafood, Fuller pauses. \"It's a gamble,\" she says.\u003c/p>\n\u003cp>Still, even the MSC's sharpest critics say they support the broad ideas behind the organization and its stated goals.\u003c/p>\n\u003cp>\"Originally I thought it was a good idea,\" says Jim Barnes, director of the Antarctic and Southern Ocean Coalition, a network of dozens of environmental groups around the world. \"The world needed something like this to help steer consumer decisions, and so I wasn't against it at all at the beginning. And I'm not totally against it now.\" But Barnes worries that the MSC is straying from its mission and needs a dramatic overhaul. \"It can be a force for good. If it continues on the path that it's on, however, and doesn't solve a lot of these issues that have been raised,\" he says, \"I don't think it will be.\"\u003c/p>\n\u003cp>\u003cstrong>Protecting The Oceans And The Bottom Line\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The MSC was born because of a crisis.\u003c/p>\n\u003cp>Michael Sutton, one of its founders, says that he and his colleagues dreamed up the idea after the cod industry collapsed off the Nova Scotia coast in 1992. Cod fishing had been the foundation of the region's economy and culture, worth an estimated $700 million each year. But when the cod population plunged to a fraction of previous levels, the Canadian government banned cod fishing — putting thousands of people out of work.\u003c/p>\n\u003cfigure id=\"attachment_56699\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ruperthowes-MSC.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/ruperthowes-MSC-290x217.jpg\" alt='Rupert Howes is CEO of the Marine Stewardship Council. \"We want to see the global oceans transformed onto a sustainable basis,\" he tells NPR. Photo: Tim Lofthouse/Courtesy of the Marine Stewardship Council' width=\"290\" height=\"217\" class=\"size-medium wp-image-56699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rupert Howes is CEO of the Marine Stewardship Council. \"We want to see the global oceans transformed onto a sustainable basis,\" he tells NPR. Photo: Tim Lofthouse/Courtesy of the Marine Stewardship Council\u003c/figcaption>\u003c/figure>\n\u003cp>\"It was so bad in some of these coastal communities, the government had to send in suicide-prevention teams,\" recalls Sutton, who was then vice president of the World Wildlife Fund. \"We were not only trashing our marine environment, but we were ruining the character of coastal communities that had existed on fisheries for centuries,\" Sutton says.\u003c/p>\n\u003cp>Sutton and other environmental advocates, and many scientists, warned that the cod collapse taught the world a sobering lesson: Government agencies that were supposed to monitor and regulate fishing were often doing a lousy job. Cod weren't the only fish in trouble. Studies showed that populations of major species like swordfish, marlin and tuna were plunging too. \"So we needed to do something drastic,\" Sutton says.\u003c/p>\n\u003cp>He and colleagues decided to convince industry executives that protecting the oceans would also protect their bottom line. Sutton made a pilgrimage to the Unilever conglomerate, then one of the largest producers of frozen seafood — including fish sticks.\u003c/p>\n\u003cp>\"My pitch to Unilever was, 'The future of their frozen fish business is at stake,' \" Sutton remembers. \"Overfishing is not only bad for the environment, but it's really bad for business, because it means that they're not going to have fish in the future the way they have them today.\"\u003c/p>\n\u003cp>Unilever and the World Wildlife Fund joined hands in 1997, and set up the MSC. Unilever eventually sold its seafood subsidiary and left the program, but the founding partner left its mark: From the day the MSC opened its doors in London, it has been a balancing act between industry and the environment.\u003c/p>\n\u003cp>Today, the MSC has more than 100 employees worldwide, including about 60 at its headquarters in a renovated building down the street from St. Paul's Cathedral.\u003c/p>\n\u003cp>\"MSC has a global vision,\" says Rupert Howes, the organization's chief executive officer. \"We want to see the global oceans transformed onto a sustainable basis.\"\u003c/p>\n\u003cp>\u003cstrong>MSC's System Of Certification\u003cbr>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_56701\" class=\"wp-caption alignleft\" style=\"max-width: 218px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/swordfish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/swordfish-218x290.jpg\" alt=\"Swordfish from Canada are marked with a label from the Marine Stewardship Council at a Whole Foods in Washington, D.C. The MSC says its label means the fish were caught by a sustainable fishery, but critics says it's not always so clear. Photo: Margot Williams/NPR\" width=\"218\" height=\"290\" class=\"size-medium wp-image-56701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Swordfish from Canada are marked with a label from the Marine Stewardship Council at a Whole Foods in Washington, D.C. The MSC says its label means the fish were caught by a sustainable fishery, but critics says it's not always so clear. Photo: Margot Williams/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Here's the MSC's basic idea: Executives of a growing number of food companies want to be \"green.\" Some genuinely want to protect the environment; others may be mainly seeking a marketing edge. But when it comes to seafood, those executives don't have the time or knowledge to figure out which fishing companies are plundering the ocean and which ones are doing a good job. So the MSC does the work for them.\u003c/p>\n\u003cp>The MSC does not certify fisheries itself. Instead, a fishery that wants the label hires one of roughly a dozen commercial auditing companies to decide whether its practices comply with the MSC's definition of \"sustainable.\" The MSC's standard for sustainability includes dozens of items, but they're designed to assess whether the population of a fishery's target species is healthy; if the fishing practices don't cause serious harm to other life in the sea — including by accidentally catching other animals, which is called bycatch; and if the fishery has good management. If the commercial auditors give the fishery a passing score, then the fishery gets the right to use the blue \"Certified Sustainable Seafood\" label. It can be a long and expensive process. Some certifications have taken years, and the fisheries have paid the auditing firms up to $150,000 or more.\u003c/p>\n\u003cp>Howes says that when a store sells MSC-certified seafood, the label announces to consumers, \"We care where our fish comes from.\" He adds that as a growing number of food companies sell MSC-labeled seafood, executives of fisheries that don't have it are motivated to join the program. That catalyzes \"real and lasting change in the way the oceans are fished,\" Howe says.\u003cstrong> \u003cbr>\u003c/strong>\u003c/p>\n\u003cp>During the MSC's first decade, there wasn't much demand for sustainable seafood by the U.S. food industry, and the MSC \"almost went bankrupt,\" Sutton says. And that put the spotlight on the MSC's financial model.\u003c/p>\n\u003cp>The way that executives structured it, MSC's budget comes partly from foundation grants. But some revenue comes from the licensing fees that MSC charges businesses for the right to sell seafood with the MSC label. So as long as many supermarket chains were not promoting it, the MSC wasn't getting much money.\u003c/p>\n\u003cp>Then, in 2006, everything changed. The MSC and its supporters had sent a series of delegations to Bentonville, Ark., world headquarters of Wal-Mart. The delegations helped convince Wal-Mart executives to promise that all the seafood they sell in the U.S. would be MSC-certified by 2012.\u003c/p>\n\u003cp>\"We had to get Wal-Mart,\" Sutton says. \"The significance of their commitment, of course, is that once Wal-Mart made a commitment to the Marine Stewardship Council, every other major retailer had to follow suit, because none of them wanted to be less progressive than Wal-Mart.\" Sure enough, other discount chains promised to go sustainable, too. \"Overnight, the demand far outstripped the supply,\" says Sutton, \"and so the suppliers had to catch up.\"\u003c/p>\n\u003cp>Since Wal-Mart made its pledge in 2006, the MSC system has certified seven times as many fisheries as it did during the same period before, according to NPR's analysis. Still, the MSC system has not been able to certify enough seafood for Wal-Mart to meet its 2012 deadline, according to Bob Fields, a senior buyer for Wal-Mart and Sam's Club.\u003c/p>\n\u003cp>The explosion in sales of MSC-labeled products at leading chain stores has transformed the organization's finances. The year that Wal-Mart pledged to promote MSC-labeled seafood, the MSC received most of its income from foundation grants — 75 percent, according to the MSC annual report. Meanwhile, it received only 7 percent of its income from label licensing fees.\u003c/p>\n\u003cp>Today, those licensing fees generate more than half of the MSC's revenue.\u003c/p>\n\u003cp>And since Wal-Mart executives embraced sustainable seafood, the MSC has also received millions of dollars in grant money from the Walton Family Foundation, which was created by Wal-Mart's founder and is governed by his descendants. The Walton Family Foundation has become one of the MSC's largest donors, according to financial reports. The director of the foundation's environment programs, Scott Burns, served on the MSC's board of directors before he went to Walton.\u003c/p>\n\u003cfigure id=\"attachment_56698\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fisheries-certifications.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fisheries-certifications.jpg\" alt=\" Source: Marine Stewardship Council documents, NPR research Credit: Matt Stiles, Margot Williams\" width=\"800\" height=\"352\" class=\"size-full wp-image-56698\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Source: Marine Stewardship Council documents, NPR research\u003cbr>Credit: Matt Stiles, Margot Williams\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Critics say that the day Wal-Mart embraced sustainable seafood, it was a blessing for the MSC system — and a curse. The critics charge that the MSC system has compromised its standards to keep up with the booming demand from Wal-Mart and other chains that followed suit. Fuller, of the Ecology Action Centre, says she has watched the MSC system \"struggling with meeting the demands of the system that they helped create ... They have ended up having to lower the bar.\"\u003c/p>\n\u003cp>When ocean specialist Daniel Pauly, a fisheries professor at the University of British Columbia, talks about the MSC today, he sounds dispirited. Pauly took part in early meetings in London that helped create the MSC and now says he has lost faith in the system. \"The MSC is doing the business of the business community,\" Pauly says, not the environment.\u003c/p>\n\u003cfigure id=\"attachment_56695\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blueshark-bottom.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blueshark-bottom.jpg\" alt=\"Capt. Art Gaeten holds a blue shark caught off the coast of Nova Scotia during a research outing. Studies show that 35 percent of sharks caught by swordfish boats die either on the hook or within days of release. Photo: Dean Casavechia for NPR\" width=\"624\" height=\"416\" class=\"size-full wp-image-56695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Capt. Art Gaeten holds a blue shark caught off the coast of Nova Scotia during a research outing. Studies show that 35 percent of sharks caught by swordfish boats die either on the hook or within days of release. Photo: Dean Casavechia for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Balancing 'Sustainable' Swordfish With At-Risk Sharks\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>Some environmentalists and scientists say if you want to understand why they're losing faith in the MSC, look at the battle over certifying Canadian swordfish. Next time you buy swordfish at a store like Whole Foods, it might come from a controversial fishery off the coast of Nova Scotia.\u003c/p>\n\u003cp>Fishermen have known for ages that when they go swordfishing in some parts of the Atlantic, they will accidentally catch sharks — lots of sharks, says Steve Campana, who runs the Canadian government's Shark Research Laboratory, near Halifax, Nova Scotia.\u003c/p>\n\u003cfigure id=\"attachment_56700\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/stevecampana-CSRL.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/stevecampana-CSRL-290x193.jpg\" alt=\"Steve Campana runs the Canadian Shark Research Laboratory. He works to tag sharks with satellite transmitters to find out how long they survive after being caught and released. Photo: Dean Casavechia for NPR\" width=\"290\" height=\"193\" class=\"size-medium wp-image-56700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steve Campana runs the Canadian Shark Research Laboratory. He works to tag sharks with satellite transmitters to find out how long they survive after being caught and released. Photo: Dean Casavechia for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>When NPR caught up with Campana one morning, he and his research crew were heading into the Atlantic on a 34-foot trawler, the Dig It. They were planning to attach sophisticated satellite transmitters to blue sharks.\u003c/p>\n\u003cp>\"On average, from what we've seen over the years, the swordfishermen catch about five blue sharks for every one swordfish,\" Campana said, holding onto a metal strut as the Dig It bounced through the waves. Add it up, \u003ca href=\"http://www.marinebiodiversity.ca/shark/english/document/campana%20et%20al%202011%20shark%20discard%20Res%20Doc.pdf\" target=\"_blank\">studies suggest\u003c/a>, and Canada's long-line swordfish boats — so named because they typically let out 30 or 40 miles of fishing line, dangling more than 1,000 hooks — accidentally catch tens of thousands of sharks every year.\u003c/p>\n\u003cp>This touches on one of MSC's three fundamental rules, even though studies show swordfish are plentiful. The second rule says that a fishery is not sustainable if it does not maintain \"the integrity of ecosystems\" — which means, in part, that it's not sustainable if there is too much bycatch.\u003c/p>\n\u003cp>The Committee on the Status of Endangered Wildlife in Canada, which is funded and appointed by the Canadian government, has warned that the main kinds of sharks that swordfishermen accidentally catch are \"threatened\" or \"endangered\" or \"of special concern.\"\u003c/p>\n\u003cp>Swordfishermen generally release the sharks. But there had been few studies on what happens to those sharks after fishermen let them off the hooks — until Campana and his colleagues came along. About six years ago, they started tagging sharks with satellite transmitters before fishermen set them free.\u003c/p>\n\u003cfigure id=\"attachment_56696\" class=\"wp-caption aligncenter\" style=\"max-width: 749px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blueshark-satellite.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/blueshark-satellite.jpg\" alt=\"Shark charter operator Art Gaeten (right) and recreational shark fisherman Shawn Knowles struggle to hold a blue shark in position while shark biologist Anna Dorey attaches a satellite tag to its back. Researchers say about five blue sharks are caught for every one swordfish. Scientists are trying to determine what happens to the sharks after they are released. Photo: Dean Casavechia for NPR\" width=\"749\" height=\"500\" class=\"size-full wp-image-56696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shark charter operator Art Gaeten (right) and recreational shark fisherman Shawn Knowles struggle to hold a blue shark in position while shark biologist Anna Dorey attaches a satellite tag to its back. Researchers say about five blue sharks are caught for every one swordfish. Scientists are trying to determine what happens to the sharks after they are released.\u003cbr> Photo: Dean Casavechia for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>During one outing, the crew showed how they do it: They snagged a 5-foot blue shark on a hook baited with mackerel, reeled it in, and then pinned the thrashing shark against the boat's broad, flat railing. They jabbed a satellite transmitter, which looks like a turkey baster with a barb on one end, into the shark's leathery skin.\u003c/p>\n\u003cp>And then they let the shark go, the transmitter protruding like an unsightly growth. The device is equipped with a computer chip that records data every 10 seconds, including where the shark goes, how deep it goes, and how long it stays there. After about 10 months, the tube pops off the shark and floats to the surface, beaming all the information via satellite to Campana. When the transmitter shows that a shark went to the deepest part of the sea and just stayed there, Campana knows when and where the shark died.\u003c/p>\n\u003cp>Campana and his colleagues published some of their first findings based on these studies in July 2009, in the journal \u003cem>Marine Ecology Progress Series.\u003c/em> Their studies showed that up to 35 percent of the sharks caught by swordfish boats die, either right on the hook or within days after the fishermen set them free. The \u003ca href=\"http://dev.atlanticsharks.biology.dal.ca/papers/campana%20et%20al%202009.pdf\" target=\"_blank\">findings\u003c/a> suggested that Canadian swordfish boats accidentally kill almost two sharks for every swordfish they catch.\u003c/p>\n\u003cp>Campana says that when you put these findings in context, it is troubling. Other studies suggest that the populations of major kinds of sharks in the North Atlantic have plunged as much as 40 to 60 percent in just the past few decades. \"Any time you see consistent declines like that, and the fact that all of these large sharks seem to have declined all over the world,\" Campana says, \"it's just a worrisome pattern.\"\u003c/p>\n\u003cp>The president of Canada's swordfish industry, the Nova Scotia Swordsfishermen's Association, dismisses Campana's conclusions. Campana's report on shark deaths could not have come at a worse time for Canada's swordfish industry. Only months before the report was published, the association, which catches most of Canada's commercial swordfish, had applied to the MSC for certification. The industry sells much of its swordfish to Whole Foods and other stores in the U.S.\u003c/p>\n\u003cp>Those conclusions \"were not close to what the industry felt was reality,\" Troy Atkinson, president of the association, says while sitting in his store, crammed with giant spools of plastic fishing line and boxes of heavy metal hooks. He runs the main business that supplies equipment to Canada's swordfishing fleet.\u003c/p>\n\u003cp>\"We're sometimes portrayed as a bunch of cowboys out to harvest the last buffalo,\" he says. \"We're portrayed as some of the worst in the world. And it's just not correct.\"\u003c/p>\n\u003cp>Atkinson cites reports by other researchers that conclude that the population of blue sharks off the coast of Canada is healthy – especially \u003ca href=\"http://www.iccat.es/Documents/Meetings/Docs/SCRC2011-Report-ENG.pdf\" target=\"_blank\">reports\u003c/a> by the International Commission for the Conservation of Atlantic Tunas (ICCAT), which represents dozens of governments whose nations fish the Atlantic. So, Atkinson says, Canada's swordfishermen could catch and kill even more sharks without hurting the environment.\u003c/p>\n\u003cp>Other studies suggest the evidence is contradictory, and that scientists don't know for sure what is happening to sharks across the Atlantic. For example, the optimistic ICCAT researchers whom Atkinson cites acknowledge that their conclusions are \"highly uncertain\" because they're based on unproven assumptions and incomplete data. However, studies showing that blue sharks have sharply declined focus on a limited region.\u003c/p>\n\u003cp>So scientists and environmentalists were dumbfounded in early 2012 when the MSC system decided that Canada's swordfish industry can use the label \"Certified Sustainable Seafood.\"\u003c/p>\n\u003cp>\"That is absolutely the kind of fishery that should not be certified,\" says Leape of Pew Environment Group. \"That fishery is outrageous.\"\u003c/p>\n\u003cp>Certifying Canadian swordfish \"is the worst thing they can do, says Fuller, of the Ecology Action Centre. \"That is not at all the way it should go.\"\u003c/p>\n\u003cp>\u003cstrong>A Program Based On 'Science And Evidence'\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>The Ecology Action Centre and dozens of other environmental groups denounced the MSC. The groups said in a letter to the MSC system that roughly 10 percent of Canada's swordfish are caught with harpoons — a method environmentalists support because there is hardly any bycatch. But the long-line boats that supply most of the swordfish catch a \"staggering\" number of sharks, as the environmentalists put it. \"Certifying [Canada's long-line swordfish boats] compromises the credibility of the MSC,\" the groups warned, \"and the sustainable seafood movement as a whole.\"\u003c/p>\n\u003cp>Howes, from the MSC, disagrees. He says the controversy over Canadian swordfish \"illustrates a key feature of the MSC program, which is the fact that the program is premised on science and evidence. That fishery has met the MSC standard.\"\u003c/p>\n\u003cp>The analysts who evaluated the fishery for the MSC system agreed that the swordfish boats do kill large numbers of sharks. They acknowledged that the optimistic studies on sharks that the swordfish industry cites are uncertain, but they concluded that the weight of evidence suggests it is \"highly likely\" there are plenty of blue sharks left in the sea. The analysts also stressed that, by all accounts, other countries kill far more sharks than Canada's swordfishermen do. So, they said, Canada causes only a small part of the bycatch problem.\u003c/p>\n\u003cp>\"We are not saying that shark bycatch doesn't matter,\" says Howes. \"What we're saying implicit within the labeling of that fishery is, the shark bycatch of that unique individual certified fishery is safe. It's within ecological limits.\"\u003c/p>\n\u003cp>Barnes, of the Antarctic and Southern Ocean Coalition, says the controversy over Canadian swordfish illustrates why the booming demand for sustainable seafood actually threatens to hurt the movement more than help it. \"The bottom line is that there are not enough truly sustainable fisheries on the earth to sustain the demand,\" Barnes says. \"The retailers and wholesalers all want access to this kind of label because they're trying to ... make money with their consumers. There's nothing wrong with that; that's how the world works.\"\u003c/p>\n\u003cp>But Barnes charges that the MSC is labeling some fisheries as sustainable — even when they are not — partly to fill the seafood counters at Wal-Mart and other large chains. \"I'm not down on Wal-Mart at all, don't get me wrong,\" he says. \"But to get on line with big chains as your goal leads you down a path that I don't think the originators of the MSC intended.\"\u003c/p>\n\u003cp>Howes could hardly disagree more. \"If you really want to contribute to the transformation of our economic systems more generally, you've got to engage with the big guys. And therefore, I absolutely welcome Wal-Mart's commitment,\" he says. \"That will drive change.\"\u003c/p>\n\u003cp>Howes continues: \"Will that overload the MSC system? No.\"\u003c/p>\n\u003cp>He argues that there's no way the MSC could label problem fisheries sustainable just to satisfy demand, because, he says, the certifiers evaluate each fishery based only on scientific evidence. But he adds, \"We want to see oceans fished sustainably forever. We're not going to achieve that by becoming a small niche organization that engages with a handful of perfect fisheries.\"\u003c/p>\n\u003cp>\u003cem>Researcher Barbara Van Woerkom contributed to this story.\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Web Resources\u003c/strong>\n\u003cp>\u003cstrong>Additional studies and information on sustainable fishing and labeling.\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"http://www.msc.org/\">The Marine Stewardship Council\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://oceanrep.geomar.de/14215/\">Evaluation And Legal Assessment Of Certified Seafood\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0043765\">Reliable Information on Fish Stock Health to Seafood Consumers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://scientiamarina.revistas.csic.es/index.php/scientiamarina/article/viewArticle/1055\">Beyond Duplicity And Ignorance In Global Fisheries\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.fni.no/publ/marine.html#msc\">The Emergence and Effectiveness of the Marine Stewardship Council\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/56680/is-sustainable-labeled-seafood-really-sustainable",
"authors": [
"byline_bayareabites_56680"
],
"categories": [
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34",
"bayareabites_60"
],
"tags": [
"bayareabites_11197",
"bayareabites_323",
"bayareabites_9491"
],
"featImg": "bayareabites_56681",
"label": "bayareabites"
},
"bayareabites_56184": {
"type": "posts",
"id": "bayareabites_56184",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "56184",
"score": null,
"sort": [
1360261731000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1360261731,
"format": "aside",
"disqusTitle": "Chain Restaurants Boost Sales With Lower-Calorie Foods",
"title": "Chain Restaurants Boost Sales With Lower-Calorie Foods",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/07/171371691/lower-calories-feed-higher-profits-at-chain-restaurants\">The Salt at NPR Food\u003c/a> (2/7/13)\u003c/p>\n\u003cfigure id=\"attachment_56191\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/frenchfries-istock.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/frenchfries-istock-300x225.jpg\" alt=\"Ordering the small fries? You're part of a trend.\" width=\"300\" height=\"225\" class=\"size-medium wp-image-56191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ordering the small fries? You're part of a trend. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Lower-calorie foods are driving growth and profits for chain restaurants, according to fresh research, suggesting that people are making smarter choices when it comes to burgers and fries.\u003c/p>\n\u003cp>We're still ordering the burger and fries, mind you. But we're going for smaller portions and shunning sugary drinks. French fry sales dropped about 2 percent from 2006 to 2011, while sales of lower-calorie beverages rose 10 percent, the study found.\u003c/p>\n\u003cp>That should make for happy restaurant chains, which have argued that Americans really don't want salads and other healthy offerings pushed by public health officials.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.hudson.org/files/publications/lower_calorie_foods.pdf\">\u003cstrong>report, from the Hudson Institute\u003c/strong>\u003c/a>, analyzed sales at 21 restaurant chains, including McDonald's, Applebee's, Burger King, Cracker Barrel, IHOP, Panera Bread and KFC.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Restaurants that offered more lower-calorie services saw a 9 percent increase in food and beverage sales from 2006 to 2011, while restaurants that didn't saw sales drop by 16 percent.\u003c/p>\n\u003cp>The researchers defined lower calorie as a main item with fewer than 500 calories, a side dish with fewer than 150 calories, and a beverage below 50 calories for an eight-ounce serving.\u003c/p>\n\u003cp>\"You go to McDonald's and get a plain old burger, and you don't get many calories,\" says \u003ca href=\"http://www.hudson.org/cardello\">Hank Cardello\u003c/a>, a senior fellow at the Hudson Institute and author of the report. It was funded by the Robert Wood Johnson Foundation.\u003c/p>\n\u003cp>A former food industry executive at companies like Coca-Cola and General Mills, Cardello is of the belief that badgering people about eating healthy isn't necessarily the only way — or the best way — to solve the nation's obesity crisis.\u003c/p>\n\u003cp>\"We found some good performance in restaurants that were selling smaller-portion chicken sandwiches,\" Cardello says. Even if that's a fried chicken sandwich, he notes, smaller means fewer calories. And for the restaurants, \"You don't give up profits by doing that.\"\u003c/p>\n\u003cp>New federal regulations requiring chain restaurants to post calorie counts will take effect next year, but some, including McDonald's, already provide that information. Earlier studies have found that posted calorie counts \u003ca href=\"http://www.npr.org/blogs/health/2011/02/15/133772527/prominent-calorie-counts-dont-budge-fast-food-choices\">don't drive\u003c/a> people to make better choices, and that they can actually be so \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/24/147360505/menu-math-when-counting-fast-food-calories-requires-a-calculator\">confusing\u003c/a> as to be useless. But this study suggests that people are starting to pay attention.\u003c/p>\n\u003cp>Cardello hopes the dollar figures will get restaurateurs to pay attention, too.\u003c/p>\n\u003cp>\"The restaurant industry as a whole is a very show-me industry; show me why I should change.\" He knows he's not going to convert the chains to being public-health advocates. but now, the chains will know that they should \"get with the program, or you leave money on the table.\"\u003c/p>\n\u003cp>\u003cem>Editor's Note: The Robert Wood Johnson Foundation also funds coverage of health care on NPR.\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",
"disqusIdentifier": "56184 http://blogs.kqed.org/bayareabites/?p=56184",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/02/07/chain-restaurants-boost-sales-with-lower-calorie-foods/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 492,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1360261731,
"excerpt": "Who says healthy doesn't sell? McDonald's, Panera Bread and other restaurant chains that offered more lower-calorie food choices saw a 9 percent jump in food and beverage sales from 2006 to 2011, a new report finds. Restaurants without these options saw sales drop.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Who says healthy doesn't sell? McDonald's, Panera Bread and other restaurant chains that offered more lower-calorie food choices saw a 9 percent jump in food and beverage sales from 2006 to 2011, a new report finds. Restaurants without these options saw sales drop.",
"title": "Chain Restaurants Boost Sales With Lower-Calorie Foods | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chain Restaurants Boost Sales With Lower-Calorie Foods",
"datePublished": "2013-02-07T10:28:51-08:00",
"dateModified": "2013-02-07T10:28:51-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chain-restaurants-boost-sales-with-lower-calorie-foods",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=171371691&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Nancy Shute",
"nprStoryDate": "Thu, 07 Feb 2013 12:09:00 -0500",
"nprLastModifiedDate": "Thu, 07 Feb 2013 12:09:18 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/02/07/171371691/lower-calories-feed-higher-profits-at-chain-restaurants?ft=3&f=171371691",
"nprStoryId": "171371691",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 07 Feb 2013 12:09:00 -0500",
"path": "/bayareabites/56184/chain-restaurants-boost-sales-with-lower-calorie-foods",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/07/171371691/lower-calories-feed-higher-profits-at-chain-restaurants\">The Salt at NPR Food\u003c/a> (2/7/13)\u003c/p>\n\u003cfigure id=\"attachment_56191\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/frenchfries-istock.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/frenchfries-istock-300x225.jpg\" alt=\"Ordering the small fries? You're part of a trend.\" width=\"300\" height=\"225\" class=\"size-medium wp-image-56191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ordering the small fries? You're part of a trend. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Lower-calorie foods are driving growth and profits for chain restaurants, according to fresh research, suggesting that people are making smarter choices when it comes to burgers and fries.\u003c/p>\n\u003cp>We're still ordering the burger and fries, mind you. But we're going for smaller portions and shunning sugary drinks. French fry sales dropped about 2 percent from 2006 to 2011, while sales of lower-calorie beverages rose 10 percent, the study found.\u003c/p>\n\u003cp>That should make for happy restaurant chains, which have argued that Americans really don't want salads and other healthy offerings pushed by public health officials.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.hudson.org/files/publications/lower_calorie_foods.pdf\">\u003cstrong>report, from the Hudson Institute\u003c/strong>\u003c/a>, analyzed sales at 21 restaurant chains, including McDonald's, Applebee's, Burger King, Cracker Barrel, IHOP, Panera Bread and KFC.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Restaurants that offered more lower-calorie services saw a 9 percent increase in food and beverage sales from 2006 to 2011, while restaurants that didn't saw sales drop by 16 percent.\u003c/p>\n\u003cp>The researchers defined lower calorie as a main item with fewer than 500 calories, a side dish with fewer than 150 calories, and a beverage below 50 calories for an eight-ounce serving.\u003c/p>\n\u003cp>\"You go to McDonald's and get a plain old burger, and you don't get many calories,\" says \u003ca href=\"http://www.hudson.org/cardello\">Hank Cardello\u003c/a>, a senior fellow at the Hudson Institute and author of the report. It was funded by the Robert Wood Johnson Foundation.\u003c/p>\n\u003cp>A former food industry executive at companies like Coca-Cola and General Mills, Cardello is of the belief that badgering people about eating healthy isn't necessarily the only way — or the best way — to solve the nation's obesity crisis.\u003c/p>\n\u003cp>\"We found some good performance in restaurants that were selling smaller-portion chicken sandwiches,\" Cardello says. Even if that's a fried chicken sandwich, he notes, smaller means fewer calories. And for the restaurants, \"You don't give up profits by doing that.\"\u003c/p>\n\u003cp>New federal regulations requiring chain restaurants to post calorie counts will take effect next year, but some, including McDonald's, already provide that information. Earlier studies have found that posted calorie counts \u003ca href=\"http://www.npr.org/blogs/health/2011/02/15/133772527/prominent-calorie-counts-dont-budge-fast-food-choices\">don't drive\u003c/a> people to make better choices, and that they can actually be so \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/24/147360505/menu-math-when-counting-fast-food-calories-requires-a-calculator\">confusing\u003c/a> as to be useless. But this study suggests that people are starting to pay attention.\u003c/p>\n\u003cp>Cardello hopes the dollar figures will get restaurateurs to pay attention, too.\u003c/p>\n\u003cp>\"The restaurant industry as a whole is a very show-me industry; show me why I should change.\" He knows he's not going to convert the chains to being public-health advocates. but now, the chains will know that they should \"get with the program, or you leave money on the table.\"\u003c/p>\n\u003cp>\u003cem>Editor's Note: The Robert Wood Johnson Foundation also funds coverage of health care on NPR.\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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/56184/chain-restaurants-boost-sales-with-lower-calorie-foods",
"authors": [
"byline_bayareabites_56184"
],
"categories": [
"bayareabites_1962",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_181"
],
"tags": [
"bayareabites_11168",
"bayareabites_9103",
"bayareabites_11173",
"bayareabites_11169",
"bayareabites_1435",
"bayareabites_11170",
"bayareabites_11172",
"bayareabites_9101",
"bayareabites_11171",
"bayareabites_10921"
],
"featImg": "bayareabites_56185",
"label": "bayareabites"
},
"bayareabites_56098": {
"type": "posts",
"id": "bayareabites_56098",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "56098",
"score": null,
"sort": [
1360189714000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1360189714,
"format": "aside",
"disqusTitle": "New Hampshire Cuts Red Tape To Put Nanobreweries On Tap ",
"title": "New Hampshire Cuts Red Tape To Put Nanobreweries On Tap ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Listen to the Story on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/06/170479311/new-hampshire-cuts-red-tape-to-put-nanobreweries-on-tap\">Morning Edition:\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130130_atc_15.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_56106\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer-nicole_carrier.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer-nicole_carrier.jpg\" alt=\"Throwback Brewery co-owner Nicole Carrier and assistant brewer Chris Naro pour beer for customers at their North Hampton, N.H., taproom. Photo: Emily Corwin/NHPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-56106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Throwback Brewery co-owner Nicole Carrier and assistant brewer Chris Naro pour beer for customers at their North Hampton, N.H., taproom. Photo: Emily Corwin/NHPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Emily Corwin, from \u003ca href=\"http://www.nhpr.org/\">NHPR\u003c/a> on The Salt at NPR Food (2/6/13)\u003c/p>\n\u003cp>As beer drinkers demand increasingly obscure beers with ingredients like jalapenos or rhubarb, smaller and smaller breweries are stepping up to the plate. New Hampshire is one state helping these brewery startups get off the ground, with new laws that make it easier for small-scale breweries to obtain licenses and distribute their craft beers.\u003c/p>\n\u003cp>Among those benefiting: Nicole Carrier and her partner, Annette Lee, of North Hampton, N.H. A year and half ago, they were just enthusiastic home brewers. Now, they spend much of their time rinsing equipment and mixing ingredients at their brewery, \u003ca href=\"http://throwbackbrewery.com/\">Throwback\u003c/a>. As in, a throwback to the days when communities were smaller, and all food was local food.\u003c/p>\n\u003cp>Carrier still works for IBM, while Lee left her job as an engineer to start the brewery. With two full-time employees, Carrier and Lee produce 360 gallons of beer a week. That's about what bigger craft breweries \u003cem>throw away.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Annette is an engineer by her background, and we call it a 'Frankenbrewery' because we've found different pieces and she sort of engineered them together,\" Carrier says.\u003c/p>\n\u003cp>About 100 of these so-called \u003ca href=\"http://hessbrewing.blogspot.com/2009/11/nanobreweries-in-usa.html\">nanobreweries\u003c/a> have sprouted up across the country. But in many places, starting one can involve a lot of red tape, thanks in part to Prohibition-era liquor laws. New Hampshire is the first state to try to change that.\u003c/p>\n\u003cp>Despite pushback from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/22/166493220/the-bitter-tale-of-the-budweiser-family\">big beverage manufacturers like Anheuser-Busch\u003c/a>, the state has begun lowering the barrier to entry for people like Carrier and Lee. Today, seven nanobreweries are open in New Hampshire.\u003c/p>\n\u003cp>These tiny breweries are proliferating, but they may be hard to sustain.\u003c/p>\n\u003cp>\"The thing about nanobreweries that's always a challenge is they run out of products,\" says Tom Brock Jr., who buys beer for an upscale national grocery franchise and stocks Throwback at his New Hampshire stores. He finds small breweries unreliable and worries the novelty that makes them trendy may ultimately make them unsustainable.\u003c/p>\n\u003cp>\"A lot of folks will look at nanobreweries, and they're like, 'Well, I had all their lineup, and I'm going to go on to something new,' \" Brock says.\u003c/p>\n\u003cp>If they're going stick around, he says, good nanobreweries may not stay \"nano\" for long.\u003c/p>\n\u003cp>And it's true that Carrier and Lee at Throwback will be moving to a bigger facility soon. But selling as much beer as possible to as many people as possible? That's just not their style. Carrier and Lee buy most of their ingredients within a 200-mile radius of coastal New Hampshire, and they want to limit their sales to within that radius, too.\u003c/p>\n\u003cp>\"So if a lot of people around here are that thirsty, we'll get past a nanobrewery, but no, you won't find us in California, or even New York,\" Carrier says.\u003c/p>\n\u003cp>Throwback Brewery is in a warehouse park, far from any downtown. That doesn't stop five or six people from coming in to try a Chipotle Porter or Fennel Flower Stout on a Tuesday evening.\u003c/p>\n\u003cp> \"It is really neat to be able to support the local farmers and keep business in New Hampshire, or local, within a couple states here,\" says customer John Straw, who buys a glass of beer and a jug to go every week.\u003c/p>\n\u003cp>Carrier says that while the \u003ca href=\"http://www.pbs.org/now/shows/344/locavore.html\">locavore\u003c/a> mission is probably good for business, she hopes the beer will speak for itself.\u003c/p>\n\u003cp>And next on the docket for Carrier and Lee? Opening a \"Beer and Breakfast\" on their farm across the street.\u003c/p>\n\u003cp>\u003ca href=\"http://stateimpact.npr.org/new-hampshire/author/ecorwin/\">Emily Corwin\u003c/a>\u003cem> is a reporter for \u003c/em>\u003ca href=\"http://stateimpact.npr.org/new-hampshire/\">StateImpact New Hampshire\u003c/a>.\u003cem> StateImpact is a collaboration between NPR and member stations examining the effect of state policy on people's lives.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.nhpr.org/\">New Hampshire Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "56098 http://blogs.kqed.org/bayareabites/?p=56098",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/02/06/new-hampshire-cuts-red-tape-to-put-nanobreweries-on-tap/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 686,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1360189714,
"excerpt": "Small, local breweries are trendy, but in many places, starting one can involve a lot of red tape, thanks in part to Prohibition-era liquor laws. New Hampshire is the first state to try to change that. But is the \"nano\" model really sustainable?",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Small, local breweries are trendy, but in many places, starting one can involve a lot of red tape, thanks in part to Prohibition-era liquor laws. New Hampshire is the first state to try to change that. But is the "nano" model really sustainable?",
"title": "New Hampshire Cuts Red Tape To Put Nanobreweries On Tap | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "New Hampshire Cuts Red Tape To Put Nanobreweries On Tap ",
"datePublished": "2013-02-06T14:28:34-08:00",
"dateModified": "2013-02-06T14:28:34-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "new-hampshire-cuts-red-tape-to-put-nanobreweries-on-tap",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=170479311&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Emily Corwin",
"nprStoryDate": "Wed, 06 Feb 2013 04:00:00 -0500",
"nprLastModifiedDate": "Wed, 06 Feb 2013 12:03:53 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/02/06/170479311/new-hampshire-cuts-red-tape-to-put-nanobreweries-on-tap?ft=3&f=170479311",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/02/20130206_me_17.mp3?orgId=375&topicId=1053&ft=3&f=170479311",
"nprAudioM3u": "http://api.npr.org/m3u/1171257731-7f76e1.m3u?orgId=375&topicId=1053&ft=3&f=170479311",
"nprStoryId": "170479311",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 06 Feb 2013 10:51:00 -0500",
"path": "/bayareabites/56098/new-hampshire-cuts-red-tape-to-put-nanobreweries-on-tap",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130130_atc_15.mp3?orgId=1&topicId=1053&ft=3&f=170668788",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Listen to the Story on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/06/170479311/new-hampshire-cuts-red-tape-to-put-nanobreweries-on-tap\">Morning Edition:\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130130_atc_15.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_56106\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer-nicole_carrier.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer-nicole_carrier.jpg\" alt=\"Throwback Brewery co-owner Nicole Carrier and assistant brewer Chris Naro pour beer for customers at their North Hampton, N.H., taproom. Photo: Emily Corwin/NHPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-56106\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Throwback Brewery co-owner Nicole Carrier and assistant brewer Chris Naro pour beer for customers at their North Hampton, N.H., taproom. Photo: Emily Corwin/NHPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Emily Corwin, from \u003ca href=\"http://www.nhpr.org/\">NHPR\u003c/a> on The Salt at NPR Food (2/6/13)\u003c/p>\n\u003cp>As beer drinkers demand increasingly obscure beers with ingredients like jalapenos or rhubarb, smaller and smaller breweries are stepping up to the plate. New Hampshire is one state helping these brewery startups get off the ground, with new laws that make it easier for small-scale breweries to obtain licenses and distribute their craft beers.\u003c/p>\n\u003cp>Among those benefiting: Nicole Carrier and her partner, Annette Lee, of North Hampton, N.H. A year and half ago, they were just enthusiastic home brewers. Now, they spend much of their time rinsing equipment and mixing ingredients at their brewery, \u003ca href=\"http://throwbackbrewery.com/\">Throwback\u003c/a>. As in, a throwback to the days when communities were smaller, and all food was local food.\u003c/p>\n\u003cp>Carrier still works for IBM, while Lee left her job as an engineer to start the brewery. With two full-time employees, Carrier and Lee produce 360 gallons of beer a week. That's about what bigger craft breweries \u003cem>throw away.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Annette is an engineer by her background, and we call it a 'Frankenbrewery' because we've found different pieces and she sort of engineered them together,\" Carrier says.\u003c/p>\n\u003cp>About 100 of these so-called \u003ca href=\"http://hessbrewing.blogspot.com/2009/11/nanobreweries-in-usa.html\">nanobreweries\u003c/a> have sprouted up across the country. But in many places, starting one can involve a lot of red tape, thanks in part to Prohibition-era liquor laws. New Hampshire is the first state to try to change that.\u003c/p>\n\u003cp>Despite pushback from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/22/166493220/the-bitter-tale-of-the-budweiser-family\">big beverage manufacturers like Anheuser-Busch\u003c/a>, the state has begun lowering the barrier to entry for people like Carrier and Lee. Today, seven nanobreweries are open in New Hampshire.\u003c/p>\n\u003cp>These tiny breweries are proliferating, but they may be hard to sustain.\u003c/p>\n\u003cp>\"The thing about nanobreweries that's always a challenge is they run out of products,\" says Tom Brock Jr., who buys beer for an upscale national grocery franchise and stocks Throwback at his New Hampshire stores. He finds small breweries unreliable and worries the novelty that makes them trendy may ultimately make them unsustainable.\u003c/p>\n\u003cp>\"A lot of folks will look at nanobreweries, and they're like, 'Well, I had all their lineup, and I'm going to go on to something new,' \" Brock says.\u003c/p>\n\u003cp>If they're going stick around, he says, good nanobreweries may not stay \"nano\" for long.\u003c/p>\n\u003cp>And it's true that Carrier and Lee at Throwback will be moving to a bigger facility soon. But selling as much beer as possible to as many people as possible? That's just not their style. Carrier and Lee buy most of their ingredients within a 200-mile radius of coastal New Hampshire, and they want to limit their sales to within that radius, too.\u003c/p>\n\u003cp>\"So if a lot of people around here are that thirsty, we'll get past a nanobrewery, but no, you won't find us in California, or even New York,\" Carrier says.\u003c/p>\n\u003cp>Throwback Brewery is in a warehouse park, far from any downtown. That doesn't stop five or six people from coming in to try a Chipotle Porter or Fennel Flower Stout on a Tuesday evening.\u003c/p>\n\u003cp> \"It is really neat to be able to support the local farmers and keep business in New Hampshire, or local, within a couple states here,\" says customer John Straw, who buys a glass of beer and a jug to go every week.\u003c/p>\n\u003cp>Carrier says that while the \u003ca href=\"http://www.pbs.org/now/shows/344/locavore.html\">locavore\u003c/a> mission is probably good for business, she hopes the beer will speak for itself.\u003c/p>\n\u003cp>And next on the docket for Carrier and Lee? Opening a \"Beer and Breakfast\" on their farm across the street.\u003c/p>\n\u003cp>\u003ca href=\"http://stateimpact.npr.org/new-hampshire/author/ecorwin/\">Emily Corwin\u003c/a>\u003cem> is a reporter for \u003c/em>\u003ca href=\"http://stateimpact.npr.org/new-hampshire/\">StateImpact New Hampshire\u003c/a>.\u003cem> StateImpact is a collaboration between NPR and member stations examining the effect of state policy on people's lives.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.nhpr.org/\">New Hampshire Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/56098/new-hampshire-cuts-red-tape-to-put-nanobreweries-on-tap",
"authors": [
"byline_bayareabites_56098"
],
"categories": [
"bayareabites_301",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_11160",
"bayareabites_10957",
"bayareabites_11162",
"bayareabites_11163",
"bayareabites_11164",
"bayareabites_9732",
"bayareabites_10921",
"bayareabites_11165"
],
"featImg": "bayareabites_56099",
"label": "bayareabites"
},
"bayareabites_56016": {
"type": "posts",
"id": "bayareabites_56016",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "56016",
"score": null,
"sort": [
1360092216000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1360092216,
"format": "aside",
"disqusTitle": "First, Personalized Pez Dispensers. Next, Printed Food?",
"title": "First, Personalized Pez Dispensers. Next, Printed Food?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_56023\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pez-heads.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pez-heads.jpg\" alt=\"Toronto-based 3-D jewelry company Hot Pop Factory created personalized Pez dispenser heads for the employees of an architecture firm. Photo: Hot Pop Factory\" width=\"624\" height=\"468\" class=\"size-full wp-image-56023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toronto-based 3-D jewelry company Hot Pop Factory created personalized Pez dispenser heads for the employees of an architecture firm. Photo: Hot Pop Factory\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/05/170862498/first-personalized-pez-dispensers-next-printed-food\">The Salt at NPR Food\u003c/a> (2/5/13)\u003c/p>\n\u003cp>The Pez dispenser is a cultural icon that has withstood the test of time, with Mickey Mouse, Yoda, even \u003ca href=\"http://www.theatlantic.com/politics/archive/2012/07/is-pez-trying-to-sugarcoat-american-history/259222/\">George Washington\u003c/a> doling out little candy bricks through their plastic necks.\u003c/p>\n\u003cp>So applying the hot new technology of \u003ca href=\"http://youtu.be/8_vloWVgf0o?t=24s\">3-D printing\u003c/a> to make personalized Pez dispensers makes sense, in a weird way. It's just one of a growing number of efforts under way to print customized food products.\u003c/p>\n\u003cp>When Matt Compeau and Bi-Ying Mao founded the small Toronto jewelry company \u003ca href=\"http://www.hotpopfactory.com/\">Hot Pop Factory\u003c/a> last year, they were already familiar with 3-D printing, thanks to their backgrounds in architecture — a field where the technology is frequently used to build prototypes.\u003c/p>\n\u003cp>Compeau says that when they bought their own printer as a creative outlet, they realized \"that the technology didn't really need to be relegated to making prototypes, but that you could actually make products with it.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So when an architecture firm was looking for a novel holiday gift to give to all of its employees, the duo offered to create candy dispenser heads in the likeness of each staff member.\u003c/p>\n\u003cp>They didn't want to blow the surprise, but they had to get 3-D scans of the staff. So they convinced the subjects that it was for some kind of a research project.\u003c/p>\n\u003cp>From there, the process was fairly straightforward: Scan your human model, use some software to create and touch up the 3-D model, print the plastic heads and assemble. And voila! Your head on a Pez.\u003c/p>\n\u003cfigure id=\"attachment_56024\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pez-3-d-printing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pez-3-d-printing.jpg\" alt=\"It's slow going printing in 3-D: Each head took about an hour to print. Photo: Hot Pop Factory\" width=\"624\" height=\"832\" class=\"size-full wp-image-56024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's slow going printing in 3-D: Each head took about an hour to print. Photo: Hot Pop Factory\u003c/figcaption>\u003c/figure>\n\u003cp>Despite the \u003ca href=\"http://www.hotpopfactory.com/blog/2013/01/22/3d-scanning-and-pez-hacking/#comments\">enthusiastic response\u003c/a> to the project, Compeau and Miao don't plan to produce personalized Pez heads for the general public. Compeau says, \"We did it for the entertainment value\" — and not as part of any deal with the folks at Pez.\u003c/p>\n\u003cp>While the Hot Pop folks printed food packaging, other groups are experimenting with printing actual food.\u003c/p>\n\u003cp>There's the intern at Swansea University's Welsh Centre for Printing and Coating, in the U.K., who used a printer designed for tissue engineering to \u003ca href=\"http://youtu.be/aez2sYy3hYY\">print chocolate\u003c/a>. And a company called Modern Meadow is trying to \u003ca href=\"http://www.bbc.co.uk/news/technology-20972018\">bioengineer meat that can be printed\u003c/a> without having to raise livestock.\u003c/p>\n\u003cp>But printed food is probably not coming to a supermarket near you anytime soon. Pioneers in the field say it may make more sense to print food at home.\u003c/p>\n\u003cp>\"It is very slow, and that's true of all 3-D printing in general,\" says \u003ca href=\"http://web.mae.cornell.edu/lipson/\">Hod Lipson\u003c/a>, an engineering professor at Cornell who co-authored \u003cem>Fabricated: The New World of 3D Printing, \u003c/em>which comes out this month. \"For example, printing a cookie might take five minutes. But the point is that you don't need to print 1,000, because you have it in your home.\"\u003c/p>\n\u003cp>Lipson is the co-director of a collaboration called the \u003ca href=\"http://www.fabathome.org/?q=node/1\">Fab@Home\u003c/a> Project, which is developing consumer-scale food printers. \"There's nothing really technologically holding this idea back,\" he says. \"It's more of a question of whether people would use it and whether people would like it, or whether they would cringe at the thought.\"\u003c/p>\n\u003cp>It's going to take time to develop the right business model to get these onto the market, Lipson says, but he envisions food printers in everyone's kitchens, with food cartridges in grocery stores and recipes available for download.\u003c/p>\n\u003cp>\"There are lots of things that you and I cannot even imagine yet,\" he says. \"It's not just about replicating conventional things, but it's really about making new kinds of foods that you just cannot make any other way – that are either too complicated to make or just nobody has thought of.\"\u003c/p>\n\u003cp>So maybe a few years from now, we'll be printing out food with personalized recipes, with nutritional value based on each person's daily activities and medications. Maybe we'll be sharing a birthday cake with someone on the other side of the world by printing half here and half there. Or maybe we'll just print out some Pez candy for our customized dispenser. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "56016 http://blogs.kqed.org/bayareabites/?p=56016",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/02/05/first-personalized-pez-dispensers-next-printed-food/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 738,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1360098861,
"excerpt": "Making a candy dispenser head that looks just like you is pretty cool in its own right. But some people are taking 3-D printers much further, using the new technology to spit out actual food, like chocolate — and maybe one day, raw meat.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Making a candy dispenser head that looks just like you is pretty cool in its own right. But some people are taking 3-D printers much further, using the new technology to spit out actual food, like chocolate — and maybe one day, raw meat.",
"title": "First, Personalized Pez Dispensers. Next, Printed Food? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "First, Personalized Pez Dispensers. Next, Printed Food?",
"datePublished": "2013-02-05T11:23:36-08:00",
"dateModified": "2013-02-05T13:14:21-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "first-personalized-pez-dispensers-next-printed-food",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=170862498&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Lydia Zuraw",
"nprStoryDate": "Tue, 05 Feb 2013 13:23:00 -0500",
"nprLastModifiedDate": "Tue, 05 Feb 2013 13:23:11 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/02/05/170862498/first-personalized-pez-dispensers-next-printed-food?ft=3&f=170862498",
"nprStoryId": "170862498",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 05 Feb 2013 13:23:00 -0500",
"path": "/bayareabites/56016/first-personalized-pez-dispensers-next-printed-food",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56023\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pez-heads.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pez-heads.jpg\" alt=\"Toronto-based 3-D jewelry company Hot Pop Factory created personalized Pez dispenser heads for the employees of an architecture firm. Photo: Hot Pop Factory\" width=\"624\" height=\"468\" class=\"size-full wp-image-56023\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toronto-based 3-D jewelry company Hot Pop Factory created personalized Pez dispenser heads for the employees of an architecture firm. Photo: Hot Pop Factory\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/05/170862498/first-personalized-pez-dispensers-next-printed-food\">The Salt at NPR Food\u003c/a> (2/5/13)\u003c/p>\n\u003cp>The Pez dispenser is a cultural icon that has withstood the test of time, with Mickey Mouse, Yoda, even \u003ca href=\"http://www.theatlantic.com/politics/archive/2012/07/is-pez-trying-to-sugarcoat-american-history/259222/\">George Washington\u003c/a> doling out little candy bricks through their plastic necks.\u003c/p>\n\u003cp>So applying the hot new technology of \u003ca href=\"http://youtu.be/8_vloWVgf0o?t=24s\">3-D printing\u003c/a> to make personalized Pez dispensers makes sense, in a weird way. It's just one of a growing number of efforts under way to print customized food products.\u003c/p>\n\u003cp>When Matt Compeau and Bi-Ying Mao founded the small Toronto jewelry company \u003ca href=\"http://www.hotpopfactory.com/\">Hot Pop Factory\u003c/a> last year, they were already familiar with 3-D printing, thanks to their backgrounds in architecture — a field where the technology is frequently used to build prototypes.\u003c/p>\n\u003cp>Compeau says that when they bought their own printer as a creative outlet, they realized \"that the technology didn't really need to be relegated to making prototypes, but that you could actually make products with it.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So when an architecture firm was looking for a novel holiday gift to give to all of its employees, the duo offered to create candy dispenser heads in the likeness of each staff member.\u003c/p>\n\u003cp>They didn't want to blow the surprise, but they had to get 3-D scans of the staff. So they convinced the subjects that it was for some kind of a research project.\u003c/p>\n\u003cp>From there, the process was fairly straightforward: Scan your human model, use some software to create and touch up the 3-D model, print the plastic heads and assemble. And voila! Your head on a Pez.\u003c/p>\n\u003cfigure id=\"attachment_56024\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pez-3-d-printing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/pez-3-d-printing.jpg\" alt=\"It's slow going printing in 3-D: Each head took about an hour to print. Photo: Hot Pop Factory\" width=\"624\" height=\"832\" class=\"size-full wp-image-56024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">It's slow going printing in 3-D: Each head took about an hour to print. Photo: Hot Pop Factory\u003c/figcaption>\u003c/figure>\n\u003cp>Despite the \u003ca href=\"http://www.hotpopfactory.com/blog/2013/01/22/3d-scanning-and-pez-hacking/#comments\">enthusiastic response\u003c/a> to the project, Compeau and Miao don't plan to produce personalized Pez heads for the general public. Compeau says, \"We did it for the entertainment value\" — and not as part of any deal with the folks at Pez.\u003c/p>\n\u003cp>While the Hot Pop folks printed food packaging, other groups are experimenting with printing actual food.\u003c/p>\n\u003cp>There's the intern at Swansea University's Welsh Centre for Printing and Coating, in the U.K., who used a printer designed for tissue engineering to \u003ca href=\"http://youtu.be/aez2sYy3hYY\">print chocolate\u003c/a>. And a company called Modern Meadow is trying to \u003ca href=\"http://www.bbc.co.uk/news/technology-20972018\">bioengineer meat that can be printed\u003c/a> without having to raise livestock.\u003c/p>\n\u003cp>But printed food is probably not coming to a supermarket near you anytime soon. Pioneers in the field say it may make more sense to print food at home.\u003c/p>\n\u003cp>\"It is very slow, and that's true of all 3-D printing in general,\" says \u003ca href=\"http://web.mae.cornell.edu/lipson/\">Hod Lipson\u003c/a>, an engineering professor at Cornell who co-authored \u003cem>Fabricated: The New World of 3D Printing, \u003c/em>which comes out this month. \"For example, printing a cookie might take five minutes. But the point is that you don't need to print 1,000, because you have it in your home.\"\u003c/p>\n\u003cp>Lipson is the co-director of a collaboration called the \u003ca href=\"http://www.fabathome.org/?q=node/1\">Fab@Home\u003c/a> Project, which is developing consumer-scale food printers. \"There's nothing really technologically holding this idea back,\" he says. \"It's more of a question of whether people would use it and whether people would like it, or whether they would cringe at the thought.\"\u003c/p>\n\u003cp>It's going to take time to develop the right business model to get these onto the market, Lipson says, but he envisions food printers in everyone's kitchens, with food cartridges in grocery stores and recipes available for download.\u003c/p>\n\u003cp>\"There are lots of things that you and I cannot even imagine yet,\" he says. \"It's not just about replicating conventional things, but it's really about making new kinds of foods that you just cannot make any other way – that are either too complicated to make or just nobody has thought of.\"\u003c/p>\n\u003cp>So maybe a few years from now, we'll be printing out food with personalized recipes, with nutritional value based on each person's daily activities and medications. Maybe we'll be sharing a birthday cake with someone on the other side of the world by printing half here and half there. Or maybe we'll just print out some Pez candy for our customized dispenser. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/56016/first-personalized-pez-dispensers-next-printed-food",
"authors": [
"byline_bayareabites_56016"
],
"categories": [
"bayareabites_4084",
"bayareabites_10916"
],
"tags": [
"bayareabites_416",
"bayareabites_11146",
"bayareabites_11144",
"bayareabites_11145",
"bayareabites_10921"
],
"featImg": "bayareabites_56017",
"label": "bayareabites"
},
"bayareabites_55931": {
"type": "posts",
"id": "bayareabites_55931",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "55931",
"score": null,
"sort": [
1360025931000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1360025931,
"format": "aside",
"disqusTitle": "Small Farmers Aren't Cashing In With Wal-Mart",
"title": "Small Farmers Aren't Cashing In With Wal-Mart",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55938\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/swanson_walmart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/swanson_walmart.jpg\" alt=\"Wal-Mart claims that 11 percent of the produce in its stores now comes from local farms.\" width=\"624\" height=\"350\" class=\"size-full wp-image-55938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wal-Mart claims that 11 percent of the produce in its stores now comes from local farms.\u003cbr>Photo: Abbie Fentress Swanson/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.kbia.org/people/abbie-fentress-swanson\">Abbie Fentress Swanson\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/04/171051906/can-small-farms-benefit-from-wal-mart-s-push-into-local-foods\">The Salt at NPR Food\u003c/a> (1/4/13)\u003c/p>\n\u003cp>When Wal-Mart calls, Herman Farris always finds whatever the retailer wants, even if it's yucca root in the dead of winter. Farris is a produce broker in Columbia, Mo., who has been buying for Wal-Mart from auctions and farms since the company began carrying fruits and vegetables in the early 1990s.\u003c/p>\n\u003cp>During the summer and fall, nearly everything Farris delivers is grown in Missouri. That's Wal-Mart's definition of \"local\" — produce grown and sold in the same state. In winter, it's a bit tougher to source locally.\u003c/p>\n\u003cp>In 2010, Wal-Mart pledged to double its local produce sales from 4 to 9 percent by 2015, as part of a new sustainability program and a commitment to support small businesses. While the chain has exceeded that goal – it says 11 percent of its produce sold nationwide comes from local farms — there's little evidence of small farmers benefiting, at least in the Midwest.\u003c/p>\n\u003cp>Organic vegetable grower Jim Thomas, who grows organic vegetables and sells them at the Columbia farmers market, doesn't know anyone who has sold successfully to Wal-Mart.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"They tend to try to force people into lower prices than feasible,\" he says. \"My only concern is that they're willing to pay the price to get the quality that they get from local produce.\"\u003c/p>\n\u003cp>Wal-Mart says they try to be as price competitive as possible, and that their local buyers draw up contracts with farmers a year out, laying out fixed prices for set amounts of crops. Ron McCormick, senior director of sustainable agriculture for Wal-Mart's U.S. division, says that the number of small farms supplying the company has grown since 2010. But there are challenges – like keeping track of growers, uncertainty about small farms delivering during bad-weather years, and the high costs of strict food safety audits, which are required to supply Wal-Mart.\u003c/p>\n\u003cp>\"There are ways to help the farmer with those costs ... but it's a matter of doing that 100 times over if you're working with small farmers,\" McCormick said.\u003c/p>\n\u003cfigure id=\"attachment_55939\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/herman-farris-walmart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/herman-farris-walmart-300x224.jpg\" alt=\"Produce broker Herman Farris, outside a Wal-Mart in Columbia, Mo., was heading to St. Louis to pick up a shipment of bananas for Wal-Mart.\" width=\"300\" height=\"224\" class=\"size-medium wp-image-55939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Produce broker Herman Farris, outside a Wal-Mart in Columbia, Mo., was heading to St. Louis to pick up a shipment of bananas for Wal-Mart. Photo: Abbie Fentress Swanson/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Wal-Mart claims its \u003ca href=\"http://www.ag.senate.gov/hearings/healthy-food-initiatives-local-production-and-nutrition\">emphasis on local\u003c/a> has saved customers over $1 billion while helping farmers. But Wyatt Fraas, of the \u003ca href=\"http://www.cfra.org/\">Center for Rural Affairs\u003c/a> in Lyon, Neb., would like to see those benefits and cost savings broken down.\u003c/p>\n\u003cp>\"Unfortunately, there's so little definition and transparency about how that happens that we don't really know if that happens or how that happens,\" he said.\u003c/p>\n\u003cp>Of the eight farms highlighted on Wal-Mart's \u003ca href=\"http://instoresnow.walmart.com/food-center-locally-grown-farmers-market.aspx\">locally grown web site\u003c/a>, five are very large farms by the U.S. Department of Agriculture's definition, with annual sales in the millions of dollars.\u003c/p>\n\u003cp>And then there's the question of volume. The University of Missouri Extension's \u003ca href=\"http://extension.missouri.edu/directory/people.aspx?C=1837\">Jennifer Schutter\u003c/a>, who helps farmers sell produce to retailers, says many small farmers in Missouri simply can't grow enough.\u003c/p>\n\u003cp>\"They only have produce for four months out of the year,\" she says. \"Wal-Mart wants produce consistently from the same distributor pretty much all year long.\"\u003c/p>\n\u003cp>A few small operations in the Midwest have had success working with Wal-Mart, including Divine Gardens, a tomato grower in western Kansas, and \u003ca href=\"http://www.missouriveg.com/\">Missouri Vegetable Farm,\u003c/a> a 200-acre farm 70 miles south of St. Louis.\u003c/p>\n\u003cp>Missouri Vegetable Farm was created in 2010 specifically to supply Wal-Mart by the Proffer family, which also owns Proffer Wholesale Produce. Proffer Produce has been a middleman for Wal-Mart since the 1990s, and delivers produce to distribution centers in 13 states. Overall, the company has sales of nearly $60 million a year.\u003c/p>\n\u003cp>In its shipping facility, as workers in hairnets separated green peppers by quality, size and weight, food safety director Jason Landers said farms, regardless of their size, must adapt their business models to compete in the growing local foods market.\u003c/p>\n\u003cp>\"If they want to continue to succeed, they have to modify their operations,\" he said.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.iatp.org/about/staff/ladonna-redmond\">LaDonna Redmond\u003c/a>, a senior policy associate with the Institute of Agriculture and Trade Policy in Minneapolis, says it's a slippery slope.\u003c/p>\n\u003cp>\"That's the question: Will it actually benefit [farmers], or will the situation turn out to be one where the benefit really is transferred to Wal-Mart?\" Redmond says.\u003c/p>\n\u003cp>She adds that until Wal-Mart builds the cost of producing local food into its prices, few small farms will truly benefit from the retailer's push to source more local food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Abbie Fentress Swanson reports from Missouri for Harvest Public Media, an agriculture-reporting project involving nine NPR member stations in the Midwest. For more stories about farm and food, check out\u003c/em> \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "55931 http://blogs.kqed.org/bayareabites/?p=55931",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/02/04/small-farmers-arent-cashing-in-with-wal-mart/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 853,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1360025931,
"excerpt": "The world's largest retailer says its investing in one of the fastest growing segments of American agriculture: local food. But small farmers say they aren't necessarily seeing the benefits.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The world's largest retailer says its investing in one of the fastest growing segments of American agriculture: local food. But small farmers say they aren't necessarily seeing the benefits.",
"title": "Small Farmers Aren't Cashing In With Wal-Mart | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Small Farmers Aren't Cashing In With Wal-Mart",
"datePublished": "2013-02-04T16:58:51-08:00",
"dateModified": "2013-02-04T16:58:51-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "small-farmers-arent-cashing-in-with-wal-mart",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=171051906&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Abbie Fentress Swanson",
"nprStoryDate": "Mon, 04 Feb 2013 11:27:00 -0500",
"nprLastModifiedDate": "Mon, 04 Feb 2013 16:38:20 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/02/04/171051906/can-small-farms-benefit-from-wal-mart-s-push-into-local-foods?ft=3&f=171051906",
"nprStoryId": "171051906",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 04 Feb 2013 16:38:00 -0500",
"path": "/bayareabites/55931/small-farmers-arent-cashing-in-with-wal-mart",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55938\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/swanson_walmart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/swanson_walmart.jpg\" alt=\"Wal-Mart claims that 11 percent of the produce in its stores now comes from local farms.\" width=\"624\" height=\"350\" class=\"size-full wp-image-55938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wal-Mart claims that 11 percent of the produce in its stores now comes from local farms.\u003cbr>Photo: Abbie Fentress Swanson/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.kbia.org/people/abbie-fentress-swanson\">Abbie Fentress Swanson\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/04/171051906/can-small-farms-benefit-from-wal-mart-s-push-into-local-foods\">The Salt at NPR Food\u003c/a> (1/4/13)\u003c/p>\n\u003cp>When Wal-Mart calls, Herman Farris always finds whatever the retailer wants, even if it's yucca root in the dead of winter. Farris is a produce broker in Columbia, Mo., who has been buying for Wal-Mart from auctions and farms since the company began carrying fruits and vegetables in the early 1990s.\u003c/p>\n\u003cp>During the summer and fall, nearly everything Farris delivers is grown in Missouri. That's Wal-Mart's definition of \"local\" — produce grown and sold in the same state. In winter, it's a bit tougher to source locally.\u003c/p>\n\u003cp>In 2010, Wal-Mart pledged to double its local produce sales from 4 to 9 percent by 2015, as part of a new sustainability program and a commitment to support small businesses. While the chain has exceeded that goal – it says 11 percent of its produce sold nationwide comes from local farms — there's little evidence of small farmers benefiting, at least in the Midwest.\u003c/p>\n\u003cp>Organic vegetable grower Jim Thomas, who grows organic vegetables and sells them at the Columbia farmers market, doesn't know anyone who has sold successfully to Wal-Mart.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They tend to try to force people into lower prices than feasible,\" he says. \"My only concern is that they're willing to pay the price to get the quality that they get from local produce.\"\u003c/p>\n\u003cp>Wal-Mart says they try to be as price competitive as possible, and that their local buyers draw up contracts with farmers a year out, laying out fixed prices for set amounts of crops. Ron McCormick, senior director of sustainable agriculture for Wal-Mart's U.S. division, says that the number of small farms supplying the company has grown since 2010. But there are challenges – like keeping track of growers, uncertainty about small farms delivering during bad-weather years, and the high costs of strict food safety audits, which are required to supply Wal-Mart.\u003c/p>\n\u003cp>\"There are ways to help the farmer with those costs ... but it's a matter of doing that 100 times over if you're working with small farmers,\" McCormick said.\u003c/p>\n\u003cfigure id=\"attachment_55939\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/herman-farris-walmart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/herman-farris-walmart-300x224.jpg\" alt=\"Produce broker Herman Farris, outside a Wal-Mart in Columbia, Mo., was heading to St. Louis to pick up a shipment of bananas for Wal-Mart.\" width=\"300\" height=\"224\" class=\"size-medium wp-image-55939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Produce broker Herman Farris, outside a Wal-Mart in Columbia, Mo., was heading to St. Louis to pick up a shipment of bananas for Wal-Mart. Photo: Abbie Fentress Swanson/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Wal-Mart claims its \u003ca href=\"http://www.ag.senate.gov/hearings/healthy-food-initiatives-local-production-and-nutrition\">emphasis on local\u003c/a> has saved customers over $1 billion while helping farmers. But Wyatt Fraas, of the \u003ca href=\"http://www.cfra.org/\">Center for Rural Affairs\u003c/a> in Lyon, Neb., would like to see those benefits and cost savings broken down.\u003c/p>\n\u003cp>\"Unfortunately, there's so little definition and transparency about how that happens that we don't really know if that happens or how that happens,\" he said.\u003c/p>\n\u003cp>Of the eight farms highlighted on Wal-Mart's \u003ca href=\"http://instoresnow.walmart.com/food-center-locally-grown-farmers-market.aspx\">locally grown web site\u003c/a>, five are very large farms by the U.S. Department of Agriculture's definition, with annual sales in the millions of dollars.\u003c/p>\n\u003cp>And then there's the question of volume. The University of Missouri Extension's \u003ca href=\"http://extension.missouri.edu/directory/people.aspx?C=1837\">Jennifer Schutter\u003c/a>, who helps farmers sell produce to retailers, says many small farmers in Missouri simply can't grow enough.\u003c/p>\n\u003cp>\"They only have produce for four months out of the year,\" she says. \"Wal-Mart wants produce consistently from the same distributor pretty much all year long.\"\u003c/p>\n\u003cp>A few small operations in the Midwest have had success working with Wal-Mart, including Divine Gardens, a tomato grower in western Kansas, and \u003ca href=\"http://www.missouriveg.com/\">Missouri Vegetable Farm,\u003c/a> a 200-acre farm 70 miles south of St. Louis.\u003c/p>\n\u003cp>Missouri Vegetable Farm was created in 2010 specifically to supply Wal-Mart by the Proffer family, which also owns Proffer Wholesale Produce. Proffer Produce has been a middleman for Wal-Mart since the 1990s, and delivers produce to distribution centers in 13 states. Overall, the company has sales of nearly $60 million a year.\u003c/p>\n\u003cp>In its shipping facility, as workers in hairnets separated green peppers by quality, size and weight, food safety director Jason Landers said farms, regardless of their size, must adapt their business models to compete in the growing local foods market.\u003c/p>\n\u003cp>\"If they want to continue to succeed, they have to modify their operations,\" he said.\u003c/p>\n\u003cp>But \u003ca href=\"http://www.iatp.org/about/staff/ladonna-redmond\">LaDonna Redmond\u003c/a>, a senior policy associate with the Institute of Agriculture and Trade Policy in Minneapolis, says it's a slippery slope.\u003c/p>\n\u003cp>\"That's the question: Will it actually benefit [farmers], or will the situation turn out to be one where the benefit really is transferred to Wal-Mart?\" Redmond says.\u003c/p>\n\u003cp>She adds that until Wal-Mart builds the cost of producing local food into its prices, few small farms will truly benefit from the retailer's push to source more local food.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Abbie Fentress Swanson reports from Missouri for Harvest Public Media, an agriculture-reporting project involving nine NPR member stations in the Midwest. For more stories about farm and food, check out\u003c/em> \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/55931/small-farmers-arent-cashing-in-with-wal-mart",
"authors": [
"byline_bayareabites_55931"
],
"categories": [
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_60"
],
"tags": [
"bayareabites_134",
"bayareabites_10921",
"bayareabites_11141"
],
"featImg": "bayareabites_55932",
"label": "bayareabites"
},
"bayareabites_55622": {
"type": "posts",
"id": "bayareabites_55622",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "55622",
"score": null,
"sort": [
1359655565000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1359655565,
"format": "aside",
"disqusTitle": "Truffles for Locavores?",
"title": "Truffles for Locavores?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55643\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles800.jpg\" alt=\"Truffles: Napa and Sonoma Counties may be a hot spot for black truffle cultivation. Photo: Janna Waldinger/Art & Clarity\" width=\"800\" height=\"531\" class=\"size-full wp-image-55643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles: Napa and Sonoma Counties may be a hot spot for black truffle cultivation. Photo: Janna Waldinger/Art & Clarity\u003c/figcaption>\u003c/figure>\n\u003cp>There is no food on earth that inspires obsession like edible wild mushrooms and the Holy Grail of these are truffles. Out of the thousands of species of truffles, two are prized above all others: the white truffle (Alba madonna) and the black Périgord truffle.\u003c/p>\n\u003cp>Truffles cost more per ounce than many narcotics. They are auctioned off in markets in France and Italy or traded in back alleys. They are then shipped to chefs around the world who shave them over dishes like pasta or risotto in thin, aromatic slivers for well-heeled patrons. The white truffle costs up to $3,600 a pound and has not been successfully cultivated. The black Périgord truffle, named for a region in France but often called “a black diamond” costs up to $2000 a pound has been successfully grown in truffle orchards since the 1800s. Currently, wine producing regions in New Zealand and Australia are also planting and now harvesting black truffles and over 20 other countries have truffle orchards in the works. \u003c/p>\n\u003cp>Sonoma and Napa may very well be the next major truffle producing regions. This is due to the \u003ca href=\"http://www.americantruffle.com/\">American Truffle Company\u003c/a>. This business was formed by Robert Chang, an engineer from South Bay, and Dr. Paul Thomas, a mycologist from the United Kingdom. They set out to match the science of truffle cultivation with the ideal weather of California wine country. They are working to convince vineyard owners to plant orchards of trees inoculated with truffle spores. The interest is considerable: their town hall meetings in Napa have been sold out and standing room only. One orchard has been planted, four more contracted, and many other grape growers are considering it. \u003c/p>\n\u003cp>This year they hosted the \u003ca href=\"http://napatrufflefestival.com/\">Third Annual Truffle Festival\u003c/a> in the town of Napa on January 18-21 where they rolled out their vision of truffle cultivation. Currently, most black truffles are grown in Europe, but Dr. Paul Thomas explained that black truffles like a climate with winters that range from 30 to 50 degrees and then very sunny summers: California wine country weather. The company provides young oaks and hazelnuts with roots that have been inoculated with truffle spores. They then give support through climatic reports, soil amending tips and irrigation advice. \u003c/p>\n\u003cp>Robert Chang, co-founder and director of the company, assured future truffle orchard investors that truffle orchards are 7 to 12 times as profitable as vineyards and that the price of truffles will never drop on the world market. This is in part due to the fact that truffles have a very short shelf life, so the less time they have to travel, the better. Robert claims that their business model helps to allay cynicism. “We offer scientific support in exchange for a share of the harvest. And if growers desire, we will help market the truffles.” \u003c/p>\n\u003cfigure id=\"attachment_55638\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/michelinchefs600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/michelinchefs600.jpg\" alt=\"Michelin chefs gather to prepare the Truffles & Wine Dinner at La Toque left to right: Marco Gubbiotti of La Bastiglia in Spello, Italy; Nico Chessa of Valentino Restaurant in Santa Monica; Robert Chang, Managing Director of American Truffle Company (producer of the Napa Truffle Festival); Ken Frank of La Toque in Napa; and Michael Tusk of Quince in San Francisco. Photo: Faith Echtermeyer\" width=\"600\" height=\"400\" class=\"size-full wp-image-55638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michelin chefs gather to prepare the Truffles & Wine Dinner at La Toque\u003cbr>left to right: Marco Gubbiotti of La Bastiglia in Spello, Italy; Nico Chessa of Valentino Restaurant in Santa Monica; Robert Chang, Managing Director of American Truffle Company (producer of the Napa Truffle Festival); Ken Frank of La Toque in Napa; and Michael Tusk of Quince in San Francisco. Photo: Faith Echtermeyer\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>The Truffle Festival helps the company to develop markets with chefs and create more knowledge and demand for truffles among diners. While vineyard owners who would be potential truffle growers needed a little convincing, diners did not. Every event sold out and visitors huddled around a pizza oven at Silver Oak Winery and watched chef Dominic Orsini shave truffles over sheep’s milk ricotta pizza. Later, he served a truffle luncheon, including black truffle and chicory salad with a quail egg croquette.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Robert Sinskey Vineyards, visitors toured the first truffle orchard planted in Napa, now just a little over a year old. Early adopter Robert Sinskey, who farms biodynamically, admits, \u003c/p>\n\u003cblockquote>\u003cp>“It’s a gamble. But so are grapes. I might have a truffle orchard one day, or maybe a shady grove to graze my sheep.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_55641\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rico-trufflehunter560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rico-trufflehunter560.jpg\" alt=\"Rico the truffle hunter with his owner, Bill Collins, a psychologist who works with depressed veterans in the San Francisco Bay area. Rico goes with Bill to work and is also a therapy dog for soldiers with Post Traumatic Stress Disorder. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-55641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rico the truffle hunter with his owner, Bill Collins, a psychologist who works with depressed veterans in the San Francisco Bay area. Rico goes with Bill to work and is also a therapy dog for soldiers with Post Traumatic Stress Disorder.\u003cbr>Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>It takes approximately five to seven years for a truffle orchard to start producing, and the one at \u003ca href=\"http://www.robertsinskey.com/\">Robert Sinskey Vineyards\u003c/a> was planted in 2010. So to demonstrate how dogs sniff out truffles, a black truffle from Italy was buried into the ground so that Rico (short for Enrico Bacio il Tartufaio) the truffle-hunting dog could display his skills at finding it. Rico was born in Italy and is a Lagotto Romagnolo, a breed of water dog that dates back to Etruscan times. Truffle hunting pigs have fallen out of favor because they dig for and eat truffles with such gusto farmers have been known to lose digits when interfering. In Italy they have been outlawed because they damage the tree roots. And so Rico was a celebrity at the truffle festival. \u003c/p>\n\u003cp>Truffle sniffing dogs are critical to the operation. The best way to know a truffle is ripe and ready to harvest is from the aroma that it gives off. Any harvested before or after this aromatic time will have very little value. Black Périgord truffles contain the chemical compound androstenol, a sex hormone that beckons animals to it. Once unearthed, a truffle only has a short shelf life. According to Ken Frank, owner and executive chef at \u003ca href=\"http://latoque.com/\">La Toque\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp> “After four days, it loses 25 percent of its aroma and flavor. Over the next four days, another 25 percent. And you can’t store truffles,” he explained. “Truffle oil and truffle salt is all chemically made. It’s a steroided-out version of them and a palate killer. Their fleeting nature is an element that makes them special. The art to cooking with truffles is to keep it simple, and let their perfume shine. The challenge is cooking with them and not just shaving them onto stuff.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_55747\" class=\"wp-caption aligncenter\" style=\"max-width: 540px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-cake-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-cake-final.jpg\" alt=\"Truffled Mascarpone Crepe Cake with Sherry Brown Butter Sauce Prepared by Deborah Yee-Henen, La Toque, and Nicole Plue, side show by Nicole Plue Photo: Faith Echtermeyer\" width=\"540\" height=\"360\" class=\"size-full wp-image-55747\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffled Mascarpone Crepe Cake with Sherry Brown Butter Sauce Prepared by Deborah Yee-Henen, La Toque, and Nicole Plue, sideshow by Nicole Plue Photo: Faith Echtermeyer\u003c/figcaption>\u003c/figure>\n\u003cp>This was the bar set for the Saturday night, Truffles and Wine dinner at La Toque Restaurant. Michelin Star Chefs created a truffle-tasting menu that included Fagotelli of Four story Hill Farm Sweetbread and Black Truffle by Michael Tusk at Quince paired with Pinot Noir by Robert Sinskey Vineyards. Even the dessert featured with a truffled mascarpone crepe cake with sherry brown butter sauce by Deborah Yee-Henen at La Toque and Sideshow by Nicole Plue. \u003c/p>\n\u003cfigure id=\"attachment_55640\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/polenta-truffle800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/polenta-truffle800.jpg\" alt=\"Just made Kurobuta pork sausage with truffle soft polenta and poached egg and shaved truffle. Photo: Maria Finn\" width=\"800\" height=\"598\" class=\"size-full wp-image-55640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Just made Kurobuta pork sausage with truffle soft polenta and poached egg and shaved truffle. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>On Sunday, \u003ca href=\"http://www.beringer.com/\">Beringer Vineyards\u003c/a> hosted a cooking demonstration with Nico Chessa who brought the spirit of his native Italy in the dishes he prepared, like the just-made Kurobuta pork sausage with truffle soft polenta and poached egg. At this lunch, I spoke with Gretchen and Dale Demmin, who traveled from Virginia wine country. They planted a truffle orchard on their farm in collaboration with the American Truffle Company. Gretchen had recently retired from the Army where she worked as a microbiologist. “Mushrooms are the next place we will find an antibiotic or cure. I’m convinced of this,” she explained. “I used to grow medicinal mushrooms, but it just got so hot where I lived, I need to grow underground mushrooms. So I’m making the transition from medicinal to luxury.” Also at the lunch was prospective truffle farmer David Mahaffey, winemaker and partner at \u003ca href=\"http://www.oliviabrion.com/index.html\">Olivia Brion\u003c/a>. “A truffle orchard is the sizzle on the steak,” he said “If I can grow world class Pinot Noir with truffles adjacent to them, that’s a great match, and a great story.” \u003c/p>\n\u003cfigure id=\"attachment_55639\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-oxbow560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-oxbow560.jpg\" alt=\"Truffles for sale at the Oxbow Marketplace. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-55639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles for sale at the Oxbow Marketplace. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>The final event took place at \u003ca href=\"http://www.oxbowpublicmarket.com/\">Oxbow Marketplace\u003c/a> in Napa, where crowds swamped vendors that each interpreted the truffle in their own way. \u003ca href=\"http://www.camomienoteca.com/\">Ca’ Momi\u003c/a> Enoteca had truffled pizza, The \u003ca href=\"http://themodelbakery.com/\">Model Bakery\u003c/a> served mushroom-truffle bread pudding, \u003ca href=\"http://www.picapicakitchen.com/\">Pica Pica Maize Kitchen\u003c/a> offered truffled yucca fries and \u003ca href=\"http://gotts.com/\">Gott’s Roadside\u003c/a> made truffled Niman Ranch sliders. And there were also truffles--both black and white, for sale by the ounce. Visitors all stopped to sniff the truffles: earthy, fruity, musky. Some found them irresistible and wanted to take home their own delicious black diamond. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The writer, Maria Finn, attended this event as a guest of the American Truffle Company.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "55622 http://blogs.kqed.org/bayareabites/?p=55622",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/31/truffles-for-locavores/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1490,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1359876139,
"excerpt": "Napa's next big thing: First it was wine grapes, and then olive orchards. Are black truffles next? ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Napa's next big thing: First it was wine grapes, and then olive orchards. Are black truffles next? ",
"title": "Truffles for Locavores? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Truffles for Locavores?",
"datePublished": "2013-01-31T10:06:05-08:00",
"dateModified": "2013-02-02T23:22:19-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "truffles-for-locavores",
"status": "publish",
"path": "/bayareabites/55622/truffles-for-locavores",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55643\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffles800.jpg\" alt=\"Truffles: Napa and Sonoma Counties may be a hot spot for black truffle cultivation. Photo: Janna Waldinger/Art & Clarity\" width=\"800\" height=\"531\" class=\"size-full wp-image-55643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles: Napa and Sonoma Counties may be a hot spot for black truffle cultivation. Photo: Janna Waldinger/Art & Clarity\u003c/figcaption>\u003c/figure>\n\u003cp>There is no food on earth that inspires obsession like edible wild mushrooms and the Holy Grail of these are truffles. Out of the thousands of species of truffles, two are prized above all others: the white truffle (Alba madonna) and the black Périgord truffle.\u003c/p>\n\u003cp>Truffles cost more per ounce than many narcotics. They are auctioned off in markets in France and Italy or traded in back alleys. They are then shipped to chefs around the world who shave them over dishes like pasta or risotto in thin, aromatic slivers for well-heeled patrons. The white truffle costs up to $3,600 a pound and has not been successfully cultivated. The black Périgord truffle, named for a region in France but often called “a black diamond” costs up to $2000 a pound has been successfully grown in truffle orchards since the 1800s. Currently, wine producing regions in New Zealand and Australia are also planting and now harvesting black truffles and over 20 other countries have truffle orchards in the works. \u003c/p>\n\u003cp>Sonoma and Napa may very well be the next major truffle producing regions. This is due to the \u003ca href=\"http://www.americantruffle.com/\">American Truffle Company\u003c/a>. This business was formed by Robert Chang, an engineer from South Bay, and Dr. Paul Thomas, a mycologist from the United Kingdom. They set out to match the science of truffle cultivation with the ideal weather of California wine country. They are working to convince vineyard owners to plant orchards of trees inoculated with truffle spores. The interest is considerable: their town hall meetings in Napa have been sold out and standing room only. One orchard has been planted, four more contracted, and many other grape growers are considering it. \u003c/p>\n\u003cp>This year they hosted the \u003ca href=\"http://napatrufflefestival.com/\">Third Annual Truffle Festival\u003c/a> in the town of Napa on January 18-21 where they rolled out their vision of truffle cultivation. Currently, most black truffles are grown in Europe, but Dr. Paul Thomas explained that black truffles like a climate with winters that range from 30 to 50 degrees and then very sunny summers: California wine country weather. The company provides young oaks and hazelnuts with roots that have been inoculated with truffle spores. They then give support through climatic reports, soil amending tips and irrigation advice. \u003c/p>\n\u003cp>Robert Chang, co-founder and director of the company, assured future truffle orchard investors that truffle orchards are 7 to 12 times as profitable as vineyards and that the price of truffles will never drop on the world market. This is in part due to the fact that truffles have a very short shelf life, so the less time they have to travel, the better. Robert claims that their business model helps to allay cynicism. “We offer scientific support in exchange for a share of the harvest. And if growers desire, we will help market the truffles.” \u003c/p>\n\u003cfigure id=\"attachment_55638\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/michelinchefs600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/michelinchefs600.jpg\" alt=\"Michelin chefs gather to prepare the Truffles & Wine Dinner at La Toque left to right: Marco Gubbiotti of La Bastiglia in Spello, Italy; Nico Chessa of Valentino Restaurant in Santa Monica; Robert Chang, Managing Director of American Truffle Company (producer of the Napa Truffle Festival); Ken Frank of La Toque in Napa; and Michael Tusk of Quince in San Francisco. Photo: Faith Echtermeyer\" width=\"600\" height=\"400\" class=\"size-full wp-image-55638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michelin chefs gather to prepare the Truffles & Wine Dinner at La Toque\u003cbr>left to right: Marco Gubbiotti of La Bastiglia in Spello, Italy; Nico Chessa of Valentino Restaurant in Santa Monica; Robert Chang, Managing Director of American Truffle Company (producer of the Napa Truffle Festival); Ken Frank of La Toque in Napa; and Michael Tusk of Quince in San Francisco. Photo: Faith Echtermeyer\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>The Truffle Festival helps the company to develop markets with chefs and create more knowledge and demand for truffles among diners. While vineyard owners who would be potential truffle growers needed a little convincing, diners did not. Every event sold out and visitors huddled around a pizza oven at Silver Oak Winery and watched chef Dominic Orsini shave truffles over sheep’s milk ricotta pizza. Later, he served a truffle luncheon, including black truffle and chicory salad with a quail egg croquette.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Robert Sinskey Vineyards, visitors toured the first truffle orchard planted in Napa, now just a little over a year old. Early adopter Robert Sinskey, who farms biodynamically, admits, \u003c/p>\n\u003cblockquote>\u003cp>“It’s a gamble. But so are grapes. I might have a truffle orchard one day, or maybe a shady grove to graze my sheep.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_55641\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rico-trufflehunter560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rico-trufflehunter560.jpg\" alt=\"Rico the truffle hunter with his owner, Bill Collins, a psychologist who works with depressed veterans in the San Francisco Bay area. Rico goes with Bill to work and is also a therapy dog for soldiers with Post Traumatic Stress Disorder. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-55641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rico the truffle hunter with his owner, Bill Collins, a psychologist who works with depressed veterans in the San Francisco Bay area. Rico goes with Bill to work and is also a therapy dog for soldiers with Post Traumatic Stress Disorder.\u003cbr>Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>It takes approximately five to seven years for a truffle orchard to start producing, and the one at \u003ca href=\"http://www.robertsinskey.com/\">Robert Sinskey Vineyards\u003c/a> was planted in 2010. So to demonstrate how dogs sniff out truffles, a black truffle from Italy was buried into the ground so that Rico (short for Enrico Bacio il Tartufaio) the truffle-hunting dog could display his skills at finding it. Rico was born in Italy and is a Lagotto Romagnolo, a breed of water dog that dates back to Etruscan times. Truffle hunting pigs have fallen out of favor because they dig for and eat truffles with such gusto farmers have been known to lose digits when interfering. In Italy they have been outlawed because they damage the tree roots. And so Rico was a celebrity at the truffle festival. \u003c/p>\n\u003cp>Truffle sniffing dogs are critical to the operation. The best way to know a truffle is ripe and ready to harvest is from the aroma that it gives off. Any harvested before or after this aromatic time will have very little value. Black Périgord truffles contain the chemical compound androstenol, a sex hormone that beckons animals to it. Once unearthed, a truffle only has a short shelf life. According to Ken Frank, owner and executive chef at \u003ca href=\"http://latoque.com/\">La Toque\u003c/a>,\u003c/p>\n\u003cblockquote>\u003cp> “After four days, it loses 25 percent of its aroma and flavor. Over the next four days, another 25 percent. And you can’t store truffles,” he explained. “Truffle oil and truffle salt is all chemically made. It’s a steroided-out version of them and a palate killer. Their fleeting nature is an element that makes them special. The art to cooking with truffles is to keep it simple, and let their perfume shine. The challenge is cooking with them and not just shaving them onto stuff.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_55747\" class=\"wp-caption aligncenter\" style=\"max-width: 540px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-cake-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-cake-final.jpg\" alt=\"Truffled Mascarpone Crepe Cake with Sherry Brown Butter Sauce Prepared by Deborah Yee-Henen, La Toque, and Nicole Plue, side show by Nicole Plue Photo: Faith Echtermeyer\" width=\"540\" height=\"360\" class=\"size-full wp-image-55747\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffled Mascarpone Crepe Cake with Sherry Brown Butter Sauce Prepared by Deborah Yee-Henen, La Toque, and Nicole Plue, sideshow by Nicole Plue Photo: Faith Echtermeyer\u003c/figcaption>\u003c/figure>\n\u003cp>This was the bar set for the Saturday night, Truffles and Wine dinner at La Toque Restaurant. Michelin Star Chefs created a truffle-tasting menu that included Fagotelli of Four story Hill Farm Sweetbread and Black Truffle by Michael Tusk at Quince paired with Pinot Noir by Robert Sinskey Vineyards. Even the dessert featured with a truffled mascarpone crepe cake with sherry brown butter sauce by Deborah Yee-Henen at La Toque and Sideshow by Nicole Plue. \u003c/p>\n\u003cfigure id=\"attachment_55640\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/polenta-truffle800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/polenta-truffle800.jpg\" alt=\"Just made Kurobuta pork sausage with truffle soft polenta and poached egg and shaved truffle. Photo: Maria Finn\" width=\"800\" height=\"598\" class=\"size-full wp-image-55640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Just made Kurobuta pork sausage with truffle soft polenta and poached egg and shaved truffle. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>On Sunday, \u003ca href=\"http://www.beringer.com/\">Beringer Vineyards\u003c/a> hosted a cooking demonstration with Nico Chessa who brought the spirit of his native Italy in the dishes he prepared, like the just-made Kurobuta pork sausage with truffle soft polenta and poached egg. At this lunch, I spoke with Gretchen and Dale Demmin, who traveled from Virginia wine country. They planted a truffle orchard on their farm in collaboration with the American Truffle Company. Gretchen had recently retired from the Army where she worked as a microbiologist. “Mushrooms are the next place we will find an antibiotic or cure. I’m convinced of this,” she explained. “I used to grow medicinal mushrooms, but it just got so hot where I lived, I need to grow underground mushrooms. So I’m making the transition from medicinal to luxury.” Also at the lunch was prospective truffle farmer David Mahaffey, winemaker and partner at \u003ca href=\"http://www.oliviabrion.com/index.html\">Olivia Brion\u003c/a>. “A truffle orchard is the sizzle on the steak,” he said “If I can grow world class Pinot Noir with truffles adjacent to them, that’s a great match, and a great story.” \u003c/p>\n\u003cfigure id=\"attachment_55639\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-oxbow560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/truffle-oxbow560.jpg\" alt=\"Truffles for sale at the Oxbow Marketplace. Photo: Maria Finn\" width=\"400\" class=\"size-full wp-image-55639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffles for sale at the Oxbow Marketplace. Photo: Maria Finn\u003c/figcaption>\u003c/figure>\n\u003cp>The final event took place at \u003ca href=\"http://www.oxbowpublicmarket.com/\">Oxbow Marketplace\u003c/a> in Napa, where crowds swamped vendors that each interpreted the truffle in their own way. \u003ca href=\"http://www.camomienoteca.com/\">Ca’ Momi\u003c/a> Enoteca had truffled pizza, The \u003ca href=\"http://themodelbakery.com/\">Model Bakery\u003c/a> served mushroom-truffle bread pudding, \u003ca href=\"http://www.picapicakitchen.com/\">Pica Pica Maize Kitchen\u003c/a> offered truffled yucca fries and \u003ca href=\"http://gotts.com/\">Gott’s Roadside\u003c/a> made truffled Niman Ranch sliders. And there were also truffles--both black and white, for sale by the ounce. Visitors all stopped to sniff the truffles: earthy, fruity, musky. Some found them irresistible and wanted to take home their own delicious black diamond. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>The writer, Maria Finn, attended this event as a guest of the American Truffle Company.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/55622/truffles-for-locavores",
"authors": [
"5371"
],
"categories": [
"bayareabites_109",
"bayareabites_4084",
"bayareabites_60",
"bayareabites_119"
],
"tags": [
"bayareabites_11118",
"bayareabites_11119",
"bayareabites_11071",
"bayareabites_187",
"bayareabites_356",
"bayareabites_362",
"bayareabites_11117"
],
"featImg": "bayareabites_55642",
"label": "bayareabites"
},
"bayareabites_54946": {
"type": "posts",
"id": "bayareabites_54946",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "54946",
"score": null,
"sort": [
1358884633000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1358884633,
"format": "aside",
"disqusTitle": "KQED's Forum: Whole Foods' John Mackey",
"title": "KQED's Forum: Whole Foods' John Mackey",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to KQED's Forum: Whole Foods' John Mackey\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301221000\">Original Broadcast\u003c/a>: Tuesday, Jan 22, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130122bforum.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_54949\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey248x140.jpg\" alt=\"John Mackey, CEO of Whole Foods\" width=\"248\" height=\"140\" class=\"size-full wp-image-54949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Mackey, CEO of Whole Foods, speaks while surrounded by Whole Foods employees during a news conference on Capitol Hill, December 9, 2008 in Washington, DC. Photo: Mark Wilson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>In his new book, \"Conscious Capitalism,\" Whole Foods co-founder and co-CEO John Mackey says that a responsible business can benefit both society and the bottom line. KQED's Forum talk to Mackey about ethical capitalism and the recent controversy surrounding his comparison of President Obama's health care reform to fascism.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong> John Mackey, co-CEO of \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods Market\u003c/a> which he co-founded in 1980, and co-author of \"\u003ca href=\"http://www.amazon.com/Conscious-Capitalism-Liberating-Heroic-Business/dp/1422144208/ref=sr_1_1?ie=UTF8&qid=1358830548&sr=8-1&keywords=conscious+capitalism\">Conscious Capitalism: Liberating the Heroic Spirit of Business\u003c/a>.\"\n\u003c/p>\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/16/whole-foods-founder-john-mackey-on-fascism-and-conscious-capitalism/\">Whole Foods Founder John Mackey On Fascism And ‘Conscious Capitalism’\u003c/a> (NPR Food)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "54946 http://blogs.kqed.org/bayareabites/?p=54946",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/22/kqeds-forum-whole-foods-john-mackey/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 164,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 5
},
"modified": 1358884633,
"excerpt": "In his new book, “Conscious Capitalism,” Whole Foods co-founder and co-CEO John Mackey says that a responsible business can benefit both society and the bottom line. KQED’s Forum talk to Mackey about ethical capitalism and the recent controversy surrounding his comparison of President Obama’s health care reform to fascism.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In his new book, “Conscious Capitalism,” Whole Foods co-founder and co-CEO John Mackey says that a responsible business can benefit both society and the bottom line. KQED’s Forum talk to Mackey about ethical capitalism and the recent controversy surrounding his comparison of President Obama’s health care reform to fascism.",
"title": "KQED's Forum: Whole Foods' John Mackey | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "KQED's Forum: Whole Foods' John Mackey",
"datePublished": "2013-01-22T11:57:13-08:00",
"dateModified": "2013-01-22T11:57:13-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kqeds-forum-whole-foods-john-mackey",
"status": "publish",
"path": "/bayareabites/54946/kqeds-forum-whole-foods-john-mackey",
"audioUrl": "http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130122bforum.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to KQED's Forum: Whole Foods' John Mackey\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301221000\">Original Broadcast\u003c/a>: Tuesday, Jan 22, 2013 -- 10:00 AM\u003cbr>\n \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130122bforum.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_54949\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey248x140.jpg\" alt=\"John Mackey, CEO of Whole Foods\" width=\"248\" height=\"140\" class=\"size-full wp-image-54949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Mackey, CEO of Whole Foods, speaks while surrounded by Whole Foods employees during a news conference on Capitol Hill, December 9, 2008 in Washington, DC. Photo: Mark Wilson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>In his new book, \"Conscious Capitalism,\" Whole Foods co-founder and co-CEO John Mackey says that a responsible business can benefit both society and the bottom line. KQED's Forum talk to Mackey about ethical capitalism and the recent controversy surrounding his comparison of President Obama's health care reform to fascism.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong> John Mackey, co-CEO of \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods Market\u003c/a> which he co-founded in 1980, and co-author of \"\u003ca href=\"http://www.amazon.com/Conscious-Capitalism-Liberating-Heroic-Business/dp/1422144208/ref=sr_1_1?ie=UTF8&qid=1358830548&sr=8-1&keywords=conscious+capitalism\">Conscious Capitalism: Liberating the Heroic Spirit of Business\u003c/a>.\"\n\u003c/p>\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/16/whole-foods-founder-john-mackey-on-fascism-and-conscious-capitalism/\">Whole Foods Founder John Mackey On Fascism And ‘Conscious Capitalism’\u003c/a> (NPR Food)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/54946/kqeds-forum-whole-foods-john-mackey",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_2254",
"bayareabites_1962",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_2035",
"bayareabites_34",
"bayareabites_60",
"bayareabites_1873"
],
"tags": [
"bayareabites_11047",
"bayareabites_53",
"bayareabites_1325",
"bayareabites_96",
"bayareabites_3063"
],
"featImg": "bayareabites_54949",
"label": "bayareabites"
},
"bayareabites_54928": {
"type": "posts",
"id": "bayareabites_54928",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "54928",
"score": null,
"sort": [
1358879791000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1358879791,
"format": "aside",
"disqusTitle": "Fancy Food Show Trends and Slideshow",
"title": "Fancy Food Show Trends and Slideshow",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-78.jpg\" title=\"Chris Cosentino doing a demo at Fermin's booth\" alt=\"Chris Cosentino doing a demo at Fermin's booth\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54931\">\u003c/a>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a> hit Moscone on Sunday for its annual massive three-day schmooze fest of specialty and gourmet goods. With 80,000 products shown from 35+ countries and regions, it is the largest marketplace devoted exclusively to specialty foods and beverages on the West Coast. \u003c/p>\n\u003cp>Strategically avoiding the crowds that formed around every booth with a TV tuned in to the Niners game, we were able to taste an impressive amount of samples from this year’s exhibitors. Here are some trends we picked up on:\u003c/p>\n\u003cp>\u003cstrong>1. Superfood Mania \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Raw Superfruit Mix from Extreme Health USA\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54950\">\u003c/a>\u003c/p>\n\u003cp>We saw proclaimed superfoods like goji, quinoa, and chia seeds in everything from snack mixes to breakfast cereals, pastas, and energy drinks. Despite some unfortunate branding for a few of these products (I’m looking at you, \u003ca href=\"http://holycrap.com/\">Holy Crap Breakfast Cereal\u003c/a>), most of it tasted surprisingly good. In particular, we were fans of the \u003cstrong>Raw Superfruit Mix\u003c/strong> from \u003ca href=\"http://www.extremehealthusa.com/\">Extreme Health USA\u003c/a>. It was a hefty, chewy mix of organic goji berries, mulberries, golden berries, and blueberries. The golden berries were a first for me. Also called Incan Berry, they have a sweet, tart, grapefruit-like flavor that play well with their other super friends in the mix. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>2. Coconut Everything\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-56.jpg\" alt=\"Dang Coconut Chips\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54952\">\u003c/a> \u003c/p>\n\u003cp>It was virtually impossible to go a few steps without running into a coconut something or other. There were coconut oils, coconut beverages, coconut ice cream, coconut chips, even coconut cheese. The most addictive iteration of these coconutty goods was \u003ca href=\"http://www.dangfoods.com/\">Dang Coconut Chips\u003c/a>. Before the branding police raises an eyebrow, let it be known that Dang is named after the company founder’s mother. The chips are made from ripe coconut meat, toasted with a touch of sugar and salt until the intense, golden coconut flavor is baked in. Mixed with granola, sprinkled over yogurt, a salad, or eaten by the handful, it would be easy to demolish an entire bag of these coconut chips. \u003c/p>\n\u003cp>\u003cstrong>3. The Anti-Potato Chip\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-21.jpg\" alt=\"Brad's Raw Leafy Kale\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54951\">\u003c/a> \u003c/p>\n\u003cp>The whole healthy snacks thing was really prominent this year. Between all the kale chips, and lentil chips, and fruit chips, and seaweed snacks I saw, I was beginning to wonder what a girl had to do to get an old-fashioned potato chip around here. Before I had time to mourn the spud for long, the “Kale is Kool” Kids had me surrounded. I was powerless against their enthusiasm and vitamin-charged perkiness. \u003ca href=\"http://www.bradsrawchips.com/products/vampire-killer\">Brad’s Raw Leafy Kale\u003c/a> in the \u003cstrong>Vampire Killer\u003c/strong> flavor (a savory, garlicky delight) had me chanting “Kale is Kool” for a good minute or two. \u003c/p>\n\u003cp>\u003cstrong>4. Gluten-Free Goods\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-133.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-133.jpg\" alt=\"Béquet Caramel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54953\">\u003c/a> \u003c/p>\n\u003cp>Gluten-free friends were not short-changed at the Fancy Food Show. Pretzels and shortbread cookies from \u003ca href=\"http://gratifyfoods.com/\">Gratify Foods\u003c/a> could have fooled me. \u003ca href=\"http://bixbyco.com/\">Bixby & Co\u003c/a>’s \u003cstrong>To The Nines\u003c/strong> white chocolate bar was fragrant with cardamom and had crunch factor from pistachios, almonds, and puffed rice. And if it is decadence you’re looking for, turn to \u003ca href=\"http://www.bequetconfections.com/\">Béquet Caramel\u003c/a>. Hand crafted in small batches in Montana, these soft buttery caramels are sinfully rich and utterly delicious. All their flavors were fantastic (I did my due diligence and tried about six of them…see how committed I am to you), but the sleeper hit was the \u003cstrong>Cinnamon Swirl\u003c/strong>. The cinnamon flavor was deep, with an almost baked-in flavor to it, perfectly complementing the buttery vanilla caramel. For gluten-free folks, if you’ve ever craved a hot cinnamon roll, this may just do the trick. \u003cstrong>Béquet’s Cinnamon Swirl Caramel\u003c/strong> has captured the essence of warm cinnamon roll indulgence. \u003c/p>\n\u003cp>\u003cstrong>5. Untraditional Sodas\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sodas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sodas.jpg\" alt=\"The Fizzary Craft and Vintage Sodas\" width=\"1000\" height=\"916\" class=\"alignnone size-full wp-image-54954\">\u003c/a>\u003c/p>\n\u003cp>Fizzy drinks had a comeback this year with a large selection of interestingly flavored carbonated beverages. \u003ca href=\"http://www.winecountrysoda.com/home.html\">Vignette\u003c/a> cornered the wine soda market, with flavors deriving from varietal wine grapes. \u003ca href=\"http://www.qdrinks.com/\">Q Drinks\u003c/a> has expanded from their hallmark tonic to ginger ale and kola. And \u003ca href=\"http://www.joialife.com/\">Joia\u003c/a> uses creative combinations of fruit, herbs, and spices (think Grapefruit Chamomile & Cardamom) to bring life to their lightly carbonated drinks. If you’re a soda aficionado in SF, check out \u003ca href=\"http://thefizzary.com/\">The Fizzary\u003c/a>, experts in acquiring and distributing craft and vintage sodas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-86.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-86-150x150.jpg\" alt=\"Iberico ham from Fermin\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54932\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-89-150x150.jpg\" alt=\"Petite Sweets\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54933\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-128.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-128-150x150.jpg\" alt=\"Hudson Valley Foie Gras\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54966\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-95.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-95-150x150.jpg\" alt=\"Black Truffles \" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54934\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-69-150x150.jpg\" alt=\"Why yes, that is a goat cheese sculpture (Redwood Hill Farm)\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54968\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-54.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-54-150x150.jpg\" alt=\"PSY now hawking instant ramen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54930\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-125.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-125-150x150.jpg\" alt=\"Fra'Mani Salumi\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54940\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-121.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-121-150x150.jpg\" alt=\"Afghan Saffron\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54939\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-114.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-114-150x150.jpg\" alt=\"Plaza de Caviar\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54938\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-113-150x150.jpg\" alt=\"Pecorino Filiano DOP\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54937\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-52-150x150.jpg\" alt=\"USA Water Polo Women's Team, Olympic gold medalists fueled by American pistachios\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54929\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-105-150x150.jpg\" alt=\"Woodland Foods Spice Display\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54936\">\u003c/a> \u003c/p>\n\n",
"disqusIdentifier": "54928 http://blogs.kqed.org/bayareabites/?p=54928",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/22/fancy-food-show-trends-and-slideshow/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 694,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1359510586,
"excerpt": "Highlights, trends and fun photos from the 2013 Fancy Food Show. Superfood Mania, Coconut Everything, The Anti-Potato Chip, Gluten-Free Goods, Untraditional Sodas, Foie Gras, Black Truffles!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Highlights, trends and fun photos from the 2013 Fancy Food Show. Superfood Mania, Coconut Everything, The Anti-Potato Chip, Gluten-Free Goods, Untraditional Sodas, Foie Gras, Black Truffles!",
"title": "Fancy Food Show Trends and Slideshow | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Fancy Food Show Trends and Slideshow",
"datePublished": "2013-01-22T10:36:31-08:00",
"dateModified": "2013-01-29T17:49:46-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "fancy-food-show-trends-and-slideshow",
"status": "publish",
"path": "/bayareabites/54928/fancy-food-show-trends-and-slideshow",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-78.jpg\" title=\"Chris Cosentino doing a demo at Fermin's booth\" alt=\"Chris Cosentino doing a demo at Fermin's booth\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54931\">\u003c/a>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a> hit Moscone on Sunday for its annual massive three-day schmooze fest of specialty and gourmet goods. With 80,000 products shown from 35+ countries and regions, it is the largest marketplace devoted exclusively to specialty foods and beverages on the West Coast. \u003c/p>\n\u003cp>Strategically avoiding the crowds that formed around every booth with a TV tuned in to the Niners game, we were able to taste an impressive amount of samples from this year’s exhibitors. Here are some trends we picked up on:\u003c/p>\n\u003cp>\u003cstrong>1. Superfood Mania \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-7.jpg\" alt=\"Raw Superfruit Mix from Extreme Health USA\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54950\">\u003c/a>\u003c/p>\n\u003cp>We saw proclaimed superfoods like goji, quinoa, and chia seeds in everything from snack mixes to breakfast cereals, pastas, and energy drinks. Despite some unfortunate branding for a few of these products (I’m looking at you, \u003ca href=\"http://holycrap.com/\">Holy Crap Breakfast Cereal\u003c/a>), most of it tasted surprisingly good. In particular, we were fans of the \u003cstrong>Raw Superfruit Mix\u003c/strong> from \u003ca href=\"http://www.extremehealthusa.com/\">Extreme Health USA\u003c/a>. It was a hefty, chewy mix of organic goji berries, mulberries, golden berries, and blueberries. The golden berries were a first for me. Also called Incan Berry, they have a sweet, tart, grapefruit-like flavor that play well with their other super friends in the mix. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2. Coconut Everything\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-56.jpg\" alt=\"Dang Coconut Chips\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54952\">\u003c/a> \u003c/p>\n\u003cp>It was virtually impossible to go a few steps without running into a coconut something or other. There were coconut oils, coconut beverages, coconut ice cream, coconut chips, even coconut cheese. The most addictive iteration of these coconutty goods was \u003ca href=\"http://www.dangfoods.com/\">Dang Coconut Chips\u003c/a>. Before the branding police raises an eyebrow, let it be known that Dang is named after the company founder’s mother. The chips are made from ripe coconut meat, toasted with a touch of sugar and salt until the intense, golden coconut flavor is baked in. Mixed with granola, sprinkled over yogurt, a salad, or eaten by the handful, it would be easy to demolish an entire bag of these coconut chips. \u003c/p>\n\u003cp>\u003cstrong>3. The Anti-Potato Chip\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-21.jpg\" alt=\"Brad's Raw Leafy Kale\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54951\">\u003c/a> \u003c/p>\n\u003cp>The whole healthy snacks thing was really prominent this year. Between all the kale chips, and lentil chips, and fruit chips, and seaweed snacks I saw, I was beginning to wonder what a girl had to do to get an old-fashioned potato chip around here. Before I had time to mourn the spud for long, the “Kale is Kool” Kids had me surrounded. I was powerless against their enthusiasm and vitamin-charged perkiness. \u003ca href=\"http://www.bradsrawchips.com/products/vampire-killer\">Brad’s Raw Leafy Kale\u003c/a> in the \u003cstrong>Vampire Killer\u003c/strong> flavor (a savory, garlicky delight) had me chanting “Kale is Kool” for a good minute or two. \u003c/p>\n\u003cp>\u003cstrong>4. Gluten-Free Goods\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-133.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-133.jpg\" alt=\"Béquet Caramel\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-54953\">\u003c/a> \u003c/p>\n\u003cp>Gluten-free friends were not short-changed at the Fancy Food Show. Pretzels and shortbread cookies from \u003ca href=\"http://gratifyfoods.com/\">Gratify Foods\u003c/a> could have fooled me. \u003ca href=\"http://bixbyco.com/\">Bixby & Co\u003c/a>’s \u003cstrong>To The Nines\u003c/strong> white chocolate bar was fragrant with cardamom and had crunch factor from pistachios, almonds, and puffed rice. And if it is decadence you’re looking for, turn to \u003ca href=\"http://www.bequetconfections.com/\">Béquet Caramel\u003c/a>. Hand crafted in small batches in Montana, these soft buttery caramels are sinfully rich and utterly delicious. All their flavors were fantastic (I did my due diligence and tried about six of them…see how committed I am to you), but the sleeper hit was the \u003cstrong>Cinnamon Swirl\u003c/strong>. The cinnamon flavor was deep, with an almost baked-in flavor to it, perfectly complementing the buttery vanilla caramel. For gluten-free folks, if you’ve ever craved a hot cinnamon roll, this may just do the trick. \u003cstrong>Béquet’s Cinnamon Swirl Caramel\u003c/strong> has captured the essence of warm cinnamon roll indulgence. \u003c/p>\n\u003cp>\u003cstrong>5. Untraditional Sodas\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sodas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sodas.jpg\" alt=\"The Fizzary Craft and Vintage Sodas\" width=\"1000\" height=\"916\" class=\"alignnone size-full wp-image-54954\">\u003c/a>\u003c/p>\n\u003cp>Fizzy drinks had a comeback this year with a large selection of interestingly flavored carbonated beverages. \u003ca href=\"http://www.winecountrysoda.com/home.html\">Vignette\u003c/a> cornered the wine soda market, with flavors deriving from varietal wine grapes. \u003ca href=\"http://www.qdrinks.com/\">Q Drinks\u003c/a> has expanded from their hallmark tonic to ginger ale and kola. And \u003ca href=\"http://www.joialife.com/\">Joia\u003c/a> uses creative combinations of fruit, herbs, and spices (think Grapefruit Chamomile & Cardamom) to bring life to their lightly carbonated drinks. If you’re a soda aficionado in SF, check out \u003ca href=\"http://thefizzary.com/\">The Fizzary\u003c/a>, experts in acquiring and distributing craft and vintage sodas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-86.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-86-150x150.jpg\" alt=\"Iberico ham from Fermin\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54932\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-89-150x150.jpg\" alt=\"Petite Sweets\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54933\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-128.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-128-150x150.jpg\" alt=\"Hudson Valley Foie Gras\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54966\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-95.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-95-150x150.jpg\" alt=\"Black Truffles \" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54934\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-69.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-69-150x150.jpg\" alt=\"Why yes, that is a goat cheese sculpture (Redwood Hill Farm)\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54968\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-54.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-54-150x150.jpg\" alt=\"PSY now hawking instant ramen\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54930\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-125.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-125-150x150.jpg\" alt=\"Fra'Mani Salumi\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54940\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-121.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-121-150x150.jpg\" alt=\"Afghan Saffron\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54939\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-114.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-114-150x150.jpg\" alt=\"Plaza de Caviar\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54938\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-113-150x150.jpg\" alt=\"Pecorino Filiano DOP\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54937\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-52-150x150.jpg\" alt=\"USA Water Polo Women's Team, Olympic gold medalists fueled by American pistachios\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54929\">\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/2013-01-20-fancy-food-show-stephanie-hua-lick-my-spoon-105-150x150.jpg\" alt=\"Woodland Foods Spice Display\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-54936\">\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/54928/fancy-food-show-trends-and-slideshow",
"authors": [
"5037"
],
"categories": [
"bayareabites_109",
"bayareabites_50",
"bayareabites_4084",
"bayareabites_1875",
"bayareabites_1927",
"bayareabites_10851"
],
"tags": [
"bayareabites_11071",
"bayareabites_2700",
"bayareabites_53",
"bayareabites_1786",
"bayareabites_138",
"bayareabites_9565",
"bayareabites_14781",
"bayareabites_11069"
],
"featImg": "bayareabites_54976",
"label": "bayareabites"
},
"bayareabites_54592": {
"type": "posts",
"id": "bayareabites_54592",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "54592",
"score": null,
"sort": [
1358310683000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1358310683,
"format": "aside",
"disqusTitle": "Monsanto Lawyer Suggests New Standard For Suing Farmers",
"title": "Monsanto Lawyer Suggests New Standard For Suing Farmers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54599\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-roundup_wide.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-roundup_wide.jpg\" alt=\"To spray or not to spray? That may be the question on which Monsanto's arguments against farmers hangs. Seth Perlman/AP\" title=\"To spray or not to spray? That may be the question on which Monsanto's arguments against farmers hangs. Seth Perlman/AP\" width=\"560\" class=\"size-full wp-image-54599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To spray or not to spray? That may be the question on which Monsanto's arguments against farmers hangs. Seth Perlman/AP\u003c/figcaption>\u003c/figure>\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/2013/01/14/169318303/monsanto-lawyer-suggests-new-standard-for-suing-farmers\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>For years, the biotech giant Monsanto has provoked outrage among its critics for \u003ca href=\"http://www.centerforfoodsafety.org/wp-content/uploads/2012/03/Monsanto-v-US-Farmer-2010-Update-v.-2.pdf\">suing\u003c/a> farmers who save and replant seeds, such as soybeans and canola, from the company's patented Roundup Ready crops.\u003c/p>\n\u003cp>Some of that outrage is based on a decade-old case in Canada, in which a court \u003ca href=\"http://decisions.fct-cf.gc.ca/en/2001/2001fct256/2001fct256.html\">ruled\u003c/a> that a farmer, \u003ca href=\"http://www.percyschmeiser.com/\">Percy Schmeiser\u003c/a>, violated Monsanto's patents by planting canola that he \"knew or ought to have known\" contained Monsanto's Roundup Ready gene. Schmeiser argued that he didn't want the gene in his fields, and that it had become incorporated into his canola via wind-blown pollen.\u003c/p>\n\u003cp>Monsanto won that case, but the company might have been better off losing because the victory has been a public relations disaster. Around the world, many people now believe, mistakenly, that Monsanto is suing farmers for growing patented seeds that wandered into their fields without the farmers' knowledge and against their will.\u003c/p>\n\u003cp>So it caught our attention last week when a lawyer representing Monsanto in federal court seemed to admit that suing Schmeiser had been a mistake that the company would not repeat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The lawyer for Monsanto, \u003ca href=\"http://www.wilmerhale.com/seth_waxman/\">Seth Waxman\u003c/a>, was being questioned by \u003ca href=\"http://www.cafc.uscourts.gov/judges/william-c-bryson-circuit-judge.html\">Judge William Bryson\u003c/a>, from the U.S. Appeals Court for the Federal Circuit. In the case, a group of mostly organic farmers had hauled Monsanto into court, \u003ca href=\"http://www.pubpat.org/monsanto-seed-patents.htm\">claiming\u003c/a> that they are being damaged by the possibility that Monsanto might sue them. Bryson wanted to know what actions would convince Monsanto to sue a farmer, and Waxman came up with this:\u003c/p>\n\u003cblockquote>\n\u003cp>\"In the real world, Judge Bryson, the cases Monsanto brings are cases in which it has come to learn that the farmer is not purchasing any Roundup Ready seed, but is spraying his fields with Roundup, and the plants are surviving. If the farmer were not spraying, by definition he wouldn't be taking advantage of Monsanto's technology.\"\u003c/p>\n\u003c/blockquote>\n\u003cfigure id=\"attachment_54598\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-gmosoybeans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-gmosoybeans-300x224.jpg\" alt=\"A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Dan Gill/AP\" title=\"A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Dan Gill/AP\" width=\"300\" height=\"224\" class=\"size-medium wp-image-54598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Dan Gill/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Under Waxman's common-sense standard, Monsanto wouldn't have brought its case against Schmeiser. That's because in that case, the company did not produce any evidence that Schmeiser was taking advantage of Monsanto's technology by spraying his crop with Roundup.\u003c/p>\n\u003cp>We called several lawyers to see whether Waxman's statement in court had any legal standing and would prevent any Schmeiser-style lawsuits in the future. They tell us that Monsanto isn't bound by Waxman's words because he's just a hired lawyer thinking on his feet in a courtroom, not a company executive.\u003c/p>\n\u003cp>The judges in this case, however, might conceivably take up this point in their eventual decision. If they follow Waxman's lead and write, for instance, that farmers don't infringe Monsanto's patents unless they are \"taking advantage\" of those genes and getting some benefit from them, it would be more significant. But \u003ca href=\"http://www.cardozo.yu.edu/MemberContentDisplay.aspx?ccmd=ContentDisplay&ucmd=UserDisplay&userid=80\">Daniel Ravicher\u003c/a>, who argued the case against Monsanto for the group of organic farmers, says even such an opinion wouldn't completely change the legal landscape because other judges, in other courts, still could disagree.\u003c/p>\n\u003cp>Meanwhile, the battle continues. The U.S. Supreme Court is about to take up another high-profile Monsanto seed \u003ca href=\"http://www.scotusblog.com/case-files/cases/bowman-v-monsanto-co/\">case\u003c/a> involving patent infringement. Oral arguments are scheduled for Feb. 19. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "54592 http://blogs.kqed.org/bayareabites/?p=54592",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/15/monsanto-lawyer-suggests-new-standard-for-suing-farmers/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 589,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1358467196,
"excerpt": "Many farmers are worried that the biotech giant will sue them if a patented gene gets accidentally incorporated into their crops. But in a departure, one Monsanto lawyer says that only farmers that specifically take advantage of the company's technology would face a lawsuit.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Many farmers are worried that the biotech giant will sue them if a patented gene gets accidentally incorporated into their crops. But in a departure, one Monsanto lawyer says that only farmers that specifically take advantage of the company's technology would face a lawsuit.",
"title": "Monsanto Lawyer Suggests New Standard For Suing Farmers | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Monsanto Lawyer Suggests New Standard For Suing Farmers",
"datePublished": "2013-01-15T20:31:23-08:00",
"dateModified": "2013-01-17T15:59:56-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "monsanto-lawyer-suggests-new-standard-for-suing-farmers",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=169318303&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Tue, 15 Jan 2013 10:04:00 -0500",
"nprLastModifiedDate": "Tue, 15 Jan 2013 17:55:06 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/01/14/169318303/monsanto-lawyer-suggests-new-standard-for-suing-farmers?ft=3&f=169318303",
"nprStoryId": "169318303",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 15 Jan 2013 17:55:00 -0500",
"path": "/bayareabites/54592/monsanto-lawyer-suggests-new-standard-for-suing-farmers",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54599\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-roundup_wide.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-roundup_wide.jpg\" alt=\"To spray or not to spray? That may be the question on which Monsanto's arguments against farmers hangs. Seth Perlman/AP\" title=\"To spray or not to spray? That may be the question on which Monsanto's arguments against farmers hangs. Seth Perlman/AP\" width=\"560\" class=\"size-full wp-image-54599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To spray or not to spray? That may be the question on which Monsanto's arguments against farmers hangs. Seth Perlman/AP\u003c/figcaption>\u003c/figure>\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/2013/01/14/169318303/monsanto-lawyer-suggests-new-standard-for-suing-farmers\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>For years, the biotech giant Monsanto has provoked outrage among its critics for \u003ca href=\"http://www.centerforfoodsafety.org/wp-content/uploads/2012/03/Monsanto-v-US-Farmer-2010-Update-v.-2.pdf\">suing\u003c/a> farmers who save and replant seeds, such as soybeans and canola, from the company's patented Roundup Ready crops.\u003c/p>\n\u003cp>Some of that outrage is based on a decade-old case in Canada, in which a court \u003ca href=\"http://decisions.fct-cf.gc.ca/en/2001/2001fct256/2001fct256.html\">ruled\u003c/a> that a farmer, \u003ca href=\"http://www.percyschmeiser.com/\">Percy Schmeiser\u003c/a>, violated Monsanto's patents by planting canola that he \"knew or ought to have known\" contained Monsanto's Roundup Ready gene. Schmeiser argued that he didn't want the gene in his fields, and that it had become incorporated into his canola via wind-blown pollen.\u003c/p>\n\u003cp>Monsanto won that case, but the company might have been better off losing because the victory has been a public relations disaster. Around the world, many people now believe, mistakenly, that Monsanto is suing farmers for growing patented seeds that wandered into their fields without the farmers' knowledge and against their will.\u003c/p>\n\u003cp>So it caught our attention last week when a lawyer representing Monsanto in federal court seemed to admit that suing Schmeiser had been a mistake that the company would not repeat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The lawyer for Monsanto, \u003ca href=\"http://www.wilmerhale.com/seth_waxman/\">Seth Waxman\u003c/a>, was being questioned by \u003ca href=\"http://www.cafc.uscourts.gov/judges/william-c-bryson-circuit-judge.html\">Judge William Bryson\u003c/a>, from the U.S. Appeals Court for the Federal Circuit. In the case, a group of mostly organic farmers had hauled Monsanto into court, \u003ca href=\"http://www.pubpat.org/monsanto-seed-patents.htm\">claiming\u003c/a> that they are being damaged by the possibility that Monsanto might sue them. Bryson wanted to know what actions would convince Monsanto to sue a farmer, and Waxman came up with this:\u003c/p>\n\u003cblockquote>\n\u003cp>\"In the real world, Judge Bryson, the cases Monsanto brings are cases in which it has come to learn that the farmer is not purchasing any Roundup Ready seed, but is spraying his fields with Roundup, and the plants are surviving. If the farmer were not spraying, by definition he wouldn't be taking advantage of Monsanto's technology.\"\u003c/p>\n\u003c/blockquote>\n\u003cfigure id=\"attachment_54598\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-gmosoybeans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/npr-gmosoybeans-300x224.jpg\" alt=\"A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Dan Gill/AP\" title=\"A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Dan Gill/AP\" width=\"300\" height=\"224\" class=\"size-medium wp-image-54598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A farmer holds Monsanto's Roundup Ready soybean seeds at his family farm in Bunceton, Mo. Dan Gill/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Under Waxman's common-sense standard, Monsanto wouldn't have brought its case against Schmeiser. That's because in that case, the company did not produce any evidence that Schmeiser was taking advantage of Monsanto's technology by spraying his crop with Roundup.\u003c/p>\n\u003cp>We called several lawyers to see whether Waxman's statement in court had any legal standing and would prevent any Schmeiser-style lawsuits in the future. They tell us that Monsanto isn't bound by Waxman's words because he's just a hired lawyer thinking on his feet in a courtroom, not a company executive.\u003c/p>\n\u003cp>The judges in this case, however, might conceivably take up this point in their eventual decision. If they follow Waxman's lead and write, for instance, that farmers don't infringe Monsanto's patents unless they are \"taking advantage\" of those genes and getting some benefit from them, it would be more significant. But \u003ca href=\"http://www.cardozo.yu.edu/MemberContentDisplay.aspx?ccmd=ContentDisplay&ucmd=UserDisplay&userid=80\">Daniel Ravicher\u003c/a>, who argued the case against Monsanto for the group of organic farmers, says even such an opinion wouldn't completely change the legal landscape because other judges, in other courts, still could disagree.\u003c/p>\n\u003cp>Meanwhile, the battle continues. The U.S. Supreme Court is about to take up another high-profile Monsanto seed \u003ca href=\"http://www.scotusblog.com/case-files/cases/bowman-v-monsanto-co/\">case\u003c/a> involving patent infringement. Oral arguments are scheduled for Feb. 19. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/54592/monsanto-lawyer-suggests-new-standard-for-suing-farmers",
"authors": [
"byline_bayareabites_54592"
],
"categories": [
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_10773",
"bayareabites_10776",
"bayareabites_11046",
"bayareabites_10921"
],
"featImg": "bayareabites_54593",
"label": "bayareabites"
},
"bayareabites_54578": {
"type": "posts",
"id": "bayareabites_54578",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "54578",
"score": null,
"sort": [
1358308288000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1358308288,
"format": "aside",
"disqusTitle": "Matching Diners To Chefs, Startups Hatch Underground Supper Clubs",
"title": "Matching Diners To Chefs, Startups Hatch Underground Supper Clubs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54582\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Japchae.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Japchae.jpg\" alt=\"Japchae, a cooking class and Korean supper club held in 2012 in Balston, Va., and organized through the site Feastly. Courtesy of Noah Karesh\" title=\"Japchae, a cooking class and Korean supper club held in 2012 in Balston, Va., and organized through the site Feastly. Courtesy of Noah Karesh\" width=\"560\" class=\"size-full wp-image-54582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Japchae, a cooking class and Korean supper club held in 2012 in Balston, Va., and organized through the site Feastly. Courtesy of Noah Karesh\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Eliza Barclay,\u003c/strong> \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/09/168979408/matching-diners-to-chefs-startups-hatch-underground-supper-clubs\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Remember all that hype about \"underground\" supper clubs a few years back? They lure adventurous diners into homes and makeshift spaces where fledgling chefs cook up feasts for pay. The hosts trade in secrecy and exclusivity, and play up food specificity with themes like \"Pig Every Which Way,\" \"Jewish Soul Food,\" and \"A Taste Of Tripoli\" (because there is no Libyan restaurant in town). And, on top of the food, attendees can revel in the novel experience of eating face-to-face, side-by-side with total strangers.\u003c/p>\n\u003cp>While these dinners may seem like old hat to some foodies, a handful of startups are betting that the concept is just taking off, and see it expanding to a growing number of cities. Here's the skinny on four companies dedicated to helping people find, organize, monetize, and manage supper clubs:\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatfeastly.com/intro/\">Feastly\u003c/a> says it's aiming to be the \u003ca href=\"http://www.npr.org/2011/09/06/140206905/airbnb-connects-homeowners-with-travelers-looking-to-save\">Airbnb\u003c/a> of the food world, creating alternatives to impersonal dining the way that the travel rental company has created an alternate market to generic hotels.\u003c/p>\n\u003cblockquote>\u003cp>\"We want to be in every city in the world so wherever you're traveling, you can find a home-cooked meal,\" Danny Harris, co-founder of Feastly, tells The Salt.\u003c/p>\u003c/blockquote>\n\u003cp>Here's how it works: The site connects chefs (many of them professional) who want to host paid meals or tastings of a new product in their homes with \"feasters\" looking for a unique dining experience. The chefs set the price of the meal, and Feastly takes a 20 percent cut. Harris says chefs can make to a few hundred dollars in profit at the end of the night if they play their cards right.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, depending on local regulations, these supper clubs may be illegal. To assuage diners worried about food safety, the Feastly site says hosts \"opt in\" to its guidelines. But that doesn't mean supper clubs are above health authorities — one in New Jersey \u003ca href=\"http://www.jerseycityindependent.com/2012/08/21/underground-supper-club-event-at-cemetery-shut-down-by-city-health-inspectors/\">was shut down\u003c/a> last year because it didn't have a license.\u003c/p>\n\u003cp>Harris and his partner, Noah Karesh, launched Feastly in early 2012 in Washington, D.C., and recently opened up to chefs in New York. Next month, it launches in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gusta.com/\">Gusta\u003c/a>, another site, operates under a similar premise, and has built a network of 287 chefs in dozens of cities from Berlin to Portland, Ore., to Charleston, S.C. Co-founder Carly Chamberlain, a former employee of Airbnb, \u003ca href=\"http://www.foodtechconnect.com/2011/08/10/former-airbnb-employees-launch-supper-club-discovery-reservation-platform-gusta/\">told\u003c/a> Food+Tech Connect in 2011 that it has a more international focus than other sites and can handle multiple currencies.\u003c/p>\n\u003cp>A newcomer to the supper club business is \u003ca href=\"https://kitchen.ly/\">Kitchen.ly\u003c/a>, which, like Feastly and Gusta, provides a space online for chefs to list events and diners to sign up for them. But don't expect to find much on there yet: It held its inaugural dinner in founder Mitch Monsen's kitchen in Ogden, Utah on Friday. Kitchen.ly could turn out to be slightly more affordable than the others — the site claims that the only charges to organize an event are processing fees of 2.9 percent plus 30 cents.\u003c/p>\n\u003cp>For chefs and diners who prefer to organize dinner events on their phones for free, there's an app for that, and it's called \u003ca href=\"https://itunes.apple.com/us/app/supperking/id578696296?mt=8\">Supper King\u003c/a>. A recent search turned up only two events – one in Oakland, Ca. and another in Hamburg, Germany. As with all of the services, the trick will be to find enough users to keep people coming back.\u003c/p>\n\u003cp>Harris of Feastly believes they will.\u003c/p>\n\u003cblockquote>\u003cp>\"There are all of these people out there who want to open a restaurant or food truck but don't have the money to do it, or they have a day job and make incredible vegan food and want to share it,\" says Harris. \"They just need a platform to monetize their passion, and we believe we'll succeed with that.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>Still, a comparison to Airbnb might be a stretch. Feastly says their events, on average, cost about the same as the average restaurant meal ($35), while Airbnb has managed to undercut the hotel industry by offering far cheaper rates per night.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "54578 http://blogs.kqed.org/bayareabites/?p=54578",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/15/matching-diners-to-chefs-startups-hatch-underground-supper-clubs/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 730,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1389902953,
"excerpt": "While underground dinners may seem like old hat to some, a handful of startups are betting the concept is just beginning to take off. But many supper clubs are still more expensive than the average restaurant meal, which may limit the market.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "While underground dinners may seem like old hat to some, a handful of startups are betting the concept is just beginning to take off. But many supper clubs are still more expensive than the average restaurant meal, which may limit the market.",
"title": "Matching Diners To Chefs, Startups Hatch Underground Supper Clubs | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Matching Diners To Chefs, Startups Hatch Underground Supper Clubs",
"datePublished": "2013-01-15T19:51:28-08:00",
"dateModified": "2014-01-16T12:09:13-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "matching-diners-to-chefs-startups-hatch-underground-supper-clubs",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=168979408&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Eliza Barclay",
"nprStoryDate": "Tue, 15 Jan 2013 13:39:00 -0500",
"nprLastModifiedDate": "Tue, 15 Jan 2013 16:58:58 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/01/09/168979408/matching-diners-to-chefs-startups-hatch-underground-supper-clubs?ft=3&f=168979408",
"nprStoryId": "168979408",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 15 Jan 2013 14:41:00 -0500",
"path": "/bayareabites/54578/matching-diners-to-chefs-startups-hatch-underground-supper-clubs",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54582\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Japchae.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Japchae.jpg\" alt=\"Japchae, a cooking class and Korean supper club held in 2012 in Balston, Va., and organized through the site Feastly. Courtesy of Noah Karesh\" title=\"Japchae, a cooking class and Korean supper club held in 2012 in Balston, Va., and organized through the site Feastly. Courtesy of Noah Karesh\" width=\"560\" class=\"size-full wp-image-54582\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Japchae, a cooking class and Korean supper club held in 2012 in Balston, Va., and organized through the site Feastly. Courtesy of Noah Karesh\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Eliza Barclay,\u003c/strong> \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/09/168979408/matching-diners-to-chefs-startups-hatch-underground-supper-clubs\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Remember all that hype about \"underground\" supper clubs a few years back? They lure adventurous diners into homes and makeshift spaces where fledgling chefs cook up feasts for pay. The hosts trade in secrecy and exclusivity, and play up food specificity with themes like \"Pig Every Which Way,\" \"Jewish Soul Food,\" and \"A Taste Of Tripoli\" (because there is no Libyan restaurant in town). And, on top of the food, attendees can revel in the novel experience of eating face-to-face, side-by-side with total strangers.\u003c/p>\n\u003cp>While these dinners may seem like old hat to some foodies, a handful of startups are betting that the concept is just taking off, and see it expanding to a growing number of cities. Here's the skinny on four companies dedicated to helping people find, organize, monetize, and manage supper clubs:\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatfeastly.com/intro/\">Feastly\u003c/a> says it's aiming to be the \u003ca href=\"http://www.npr.org/2011/09/06/140206905/airbnb-connects-homeowners-with-travelers-looking-to-save\">Airbnb\u003c/a> of the food world, creating alternatives to impersonal dining the way that the travel rental company has created an alternate market to generic hotels.\u003c/p>\n\u003cblockquote>\u003cp>\"We want to be in every city in the world so wherever you're traveling, you can find a home-cooked meal,\" Danny Harris, co-founder of Feastly, tells The Salt.\u003c/p>\u003c/blockquote>\n\u003cp>Here's how it works: The site connects chefs (many of them professional) who want to host paid meals or tastings of a new product in their homes with \"feasters\" looking for a unique dining experience. The chefs set the price of the meal, and Feastly takes a 20 percent cut. Harris says chefs can make to a few hundred dollars in profit at the end of the night if they play their cards right.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, depending on local regulations, these supper clubs may be illegal. To assuage diners worried about food safety, the Feastly site says hosts \"opt in\" to its guidelines. But that doesn't mean supper clubs are above health authorities — one in New Jersey \u003ca href=\"http://www.jerseycityindependent.com/2012/08/21/underground-supper-club-event-at-cemetery-shut-down-by-city-health-inspectors/\">was shut down\u003c/a> last year because it didn't have a license.\u003c/p>\n\u003cp>Harris and his partner, Noah Karesh, launched Feastly in early 2012 in Washington, D.C., and recently opened up to chefs in New York. Next month, it launches in San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gusta.com/\">Gusta\u003c/a>, another site, operates under a similar premise, and has built a network of 287 chefs in dozens of cities from Berlin to Portland, Ore., to Charleston, S.C. Co-founder Carly Chamberlain, a former employee of Airbnb, \u003ca href=\"http://www.foodtechconnect.com/2011/08/10/former-airbnb-employees-launch-supper-club-discovery-reservation-platform-gusta/\">told\u003c/a> Food+Tech Connect in 2011 that it has a more international focus than other sites and can handle multiple currencies.\u003c/p>\n\u003cp>A newcomer to the supper club business is \u003ca href=\"https://kitchen.ly/\">Kitchen.ly\u003c/a>, which, like Feastly and Gusta, provides a space online for chefs to list events and diners to sign up for them. But don't expect to find much on there yet: It held its inaugural dinner in founder Mitch Monsen's kitchen in Ogden, Utah on Friday. Kitchen.ly could turn out to be slightly more affordable than the others — the site claims that the only charges to organize an event are processing fees of 2.9 percent plus 30 cents.\u003c/p>\n\u003cp>For chefs and diners who prefer to organize dinner events on their phones for free, there's an app for that, and it's called \u003ca href=\"https://itunes.apple.com/us/app/supperking/id578696296?mt=8\">Supper King\u003c/a>. A recent search turned up only two events – one in Oakland, Ca. and another in Hamburg, Germany. As with all of the services, the trick will be to find enough users to keep people coming back.\u003c/p>\n\u003cp>Harris of Feastly believes they will.\u003c/p>\n\u003cblockquote>\u003cp>\"There are all of these people out there who want to open a restaurant or food truck but don't have the money to do it, or they have a day job and make incredible vegan food and want to share it,\" says Harris. \"They just need a platform to monetize their passion, and we believe we'll succeed with that.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>Still, a comparison to Airbnb might be a stretch. Feastly says their events, on average, cost about the same as the average restaurant meal ($35), while Airbnb has managed to undercut the hotel industry by offering far cheaper rates per night.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/54578/matching-diners-to-chefs-startups-hatch-underground-supper-clubs",
"authors": [
"byline_bayareabites_54578"
],
"categories": [
"bayareabites_4084",
"bayareabites_10916",
"bayareabites_1807"
],
"tags": [
"bayareabites_11042",
"bayareabites_11044",
"bayareabites_11043",
"bayareabites_11045",
"bayareabites_11041",
"bayareabites_10921",
"bayareabites_4107",
"bayareabites_11040"
],
"featImg": "bayareabites_54579",
"label": "bayareabites"
},
"bayareabites_54237": {
"type": "posts",
"id": "bayareabites_54237",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "54237",
"score": null,
"sort": [
1357775267000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1357775267,
"format": "aside",
"disqusTitle": "How Google Earth Revealed Chicago's Hidden Farms",
"title": "How Google Earth Revealed Chicago's Hidden Farms",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Post by Sarah Zielinski, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/08/168895084/finding-chicago-s-hidden-farms\">The Salt, NPR Food\u003c/a> (1/9/13)\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_54241\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rooftopfarm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rooftopfarm.jpg\" alt=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\" title=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\" width=\"560\" class=\"size-full wp-image-54241\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\u003c/figcaption>\u003c/figure>\n\u003cp>Cities have plenty of reasons to care about how much food is being produced within their limits — especially now that community and guerrilla gardeners are taking over vacant urban lots across the country. But most cities can only guess at where exactly crops are growing.\u003c/p>\n\u003cp>And in Chicago, researchers have found that looks — from ground level, anyway — can be very deceiving when it comes to food production.\u003c/p>\n\u003cp>For years, various local groups in Chicago made lists of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/20/148999066/at-the-community-garden-its-community-thats-the-hard-part\">community gardens\u003c/a>, where they assumed most of the food grown within city limits was coming from. But when researchers from crop scientist \u003ca href=\"http://cropsci.illinois.edu/directory/stlovell\">Sarah Taylor Lovell\u003c/a>'s lab at the University of Illinois at Urbana-Champaign started looking closely at those lists, they found they were surprisingly inaccurate.\u003c/p>\n\u003cp>\"We kept visiting these gardens and found that they either didn't exist or were primarily ornamental gardens,\" says graduate student John Taylor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Taylor tried to verify a list of 1,200 community garden projects, compiled from various sources, and found that only 13 percent were sites that grew food. He then turned to Google Earth, spending 400 hours over a period of eight months poring over satellite imagery of the city from 2010. The results of his search were recently \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S016920461200237X\">published\u003c/a> in the journal \u003cem>Landscape and Urban Planning\u003c/em>.\u003c/p>\n\u003cp>Taylor found 4,648 sites with signs of food production — like rows of plants — covering more than 65 acres in total. Visits to a selection of those sites confirmed that 86 percent were actual places of food production.\u003c/p>\n\u003cp>The majority of the sites, though, were backyard gardens and vacant lots — the type of gardens that aren't usually on any list.\u003c/p>\n\u003cp>\"Urban agriculture is sometimes thought of as something new and trendy, but of course people have been growing food in backyards and on vacant land for generations,\" Taylor says. \"From a planning and policy perspective, we have to consider food production at multiple scales.\"\u003c/p>\n\u003cp>Taylor's data is helping another effort aimed at documenting all of the city's agricultural sites: the \u003ca href=\"http://auachicago.org/projects/urban-agriculture-mappinginventory-project/\">Chicago Urban Agriculture Mapping Project\u003c/a>.\u003c/p>\n\u003cp>When the project started a couple of years ago, \"we were mostly talking about community gardens and a handful of urban farms,\" says \u003ca href=\"http://www.steans.depaul.edu/aboutus/bios.asp\">Howard Rosing\u003c/a>, a cultural anthropologist at DePaul University who's involved with the project. But now \"the conversation has expanded beyond that,\" he says.\u003c/p>\n\u003cp>Currently in the pilot phase, the CUAMP plans to begin its survey of gardens and farms within the next couple of weeks, guided in part by Taylor's map.\u003c/p>\n\u003cp>Whether it's stalks of corn in the backyard, tomatoes in a container on the front porch, or cucumbers in the community garden, \"it's all part of one big thing ... increasing local food production,\" says Billy Burdett of \u003ca href=\"http://auachicago.org/\">Advocates for Urban Agriculture\u003c/a>. Urban agriculture \"in a lot of cases is the best and even only option for folks to have access to healthy, locally grown food.\"\u003c/p>\n\u003cp>But more than just an advocacy tool, the map is \"going to be a great resource for people to find out what is going on in their communities,\" Burdett says, connecting farms with restaurants that want to serve locally grown food, and gardeners looking for space.\u003c/p>\n\u003cp>The CUAMP map will likely be more detailed than Taylor's — which just denotes location and type — and it may contain some types of gardens that Taylor's missed, such as container gardens and small backyard gardens. But CUAMP can't reach everyone who's growing food in the city, and it won't be able to quantify how much they're growing.\u003c/p>\n\u003cp>That's what Rosing is trying to determine, at the community garden level at least. His lab is using Taylor's map to identify sites to measure community garden harvest.\u003c/p>\n\u003cp>They're probably going to be busy. Taylor recently repeated his search for Chicago community gardens with Google Earth imagery from 2012 and found a 50 percent increase.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "54237 http://blogs.kqed.org/bayareabites/?p=54237",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/09/how-google-earth-revealed-chicagos-hidden-farms/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 700,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1357775267,
"excerpt": "When scientists scoured lists of the city's community gardens, they discovered they didn't tell the whole story of where food was being grown. Satellite images instead show the city's food-producing gardens tucked away in backyards, on roofs and thriving in vacant lots.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "When scientists scoured lists of the city's community gardens, they discovered they didn't tell the whole story of where food was being grown. Satellite images instead show the city's food-producing gardens tucked away in backyards, on roofs and thriving in vacant lots.",
"title": "How Google Earth Revealed Chicago's Hidden Farms | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "How Google Earth Revealed Chicago's Hidden Farms",
"datePublished": "2013-01-09T15:47:47-08:00",
"dateModified": "2013-01-09T15:47:47-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "how-google-earth-revealed-chicagos-hidden-farms",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=168895084&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Sarah Zielinski",
"nprStoryDate": "Wed, 09 Jan 2013 14:58:00 -0500",
"nprLastModifiedDate": "Wed, 09 Jan 2013 18:01:04 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/01/08/168895084/finding-chicago-s-hidden-farms?ft=3&f=168895084",
"nprStoryId": "168895084",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 09 Jan 2013 18:01:00 -0500",
"path": "/bayareabites/54237/how-google-earth-revealed-chicagos-hidden-farms",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Post by Sarah Zielinski, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/08/168895084/finding-chicago-s-hidden-farms\">The Salt, NPR Food\u003c/a> (1/9/13)\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_54241\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rooftopfarm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/rooftopfarm.jpg\" alt=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\" title=\"Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\" width=\"560\" class=\"size-full wp-image-54241\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Uncommon Ground, a certified green restaurant in Chicago, hosts an organic farm on its rooftop. Zoran Orlic of Zero Studio Photography/Uncommon Ground\u003c/figcaption>\u003c/figure>\n\u003cp>Cities have plenty of reasons to care about how much food is being produced within their limits — especially now that community and guerrilla gardeners are taking over vacant urban lots across the country. But most cities can only guess at where exactly crops are growing.\u003c/p>\n\u003cp>And in Chicago, researchers have found that looks — from ground level, anyway — can be very deceiving when it comes to food production.\u003c/p>\n\u003cp>For years, various local groups in Chicago made lists of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/20/148999066/at-the-community-garden-its-community-thats-the-hard-part\">community gardens\u003c/a>, where they assumed most of the food grown within city limits was coming from. But when researchers from crop scientist \u003ca href=\"http://cropsci.illinois.edu/directory/stlovell\">Sarah Taylor Lovell\u003c/a>'s lab at the University of Illinois at Urbana-Champaign started looking closely at those lists, they found they were surprisingly inaccurate.\u003c/p>\n\u003cp>\"We kept visiting these gardens and found that they either didn't exist or were primarily ornamental gardens,\" says graduate student John Taylor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Taylor tried to verify a list of 1,200 community garden projects, compiled from various sources, and found that only 13 percent were sites that grew food. He then turned to Google Earth, spending 400 hours over a period of eight months poring over satellite imagery of the city from 2010. The results of his search were recently \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S016920461200237X\">published\u003c/a> in the journal \u003cem>Landscape and Urban Planning\u003c/em>.\u003c/p>\n\u003cp>Taylor found 4,648 sites with signs of food production — like rows of plants — covering more than 65 acres in total. Visits to a selection of those sites confirmed that 86 percent were actual places of food production.\u003c/p>\n\u003cp>The majority of the sites, though, were backyard gardens and vacant lots — the type of gardens that aren't usually on any list.\u003c/p>\n\u003cp>\"Urban agriculture is sometimes thought of as something new and trendy, but of course people have been growing food in backyards and on vacant land for generations,\" Taylor says. \"From a planning and policy perspective, we have to consider food production at multiple scales.\"\u003c/p>\n\u003cp>Taylor's data is helping another effort aimed at documenting all of the city's agricultural sites: the \u003ca href=\"http://auachicago.org/projects/urban-agriculture-mappinginventory-project/\">Chicago Urban Agriculture Mapping Project\u003c/a>.\u003c/p>\n\u003cp>When the project started a couple of years ago, \"we were mostly talking about community gardens and a handful of urban farms,\" says \u003ca href=\"http://www.steans.depaul.edu/aboutus/bios.asp\">Howard Rosing\u003c/a>, a cultural anthropologist at DePaul University who's involved with the project. But now \"the conversation has expanded beyond that,\" he says.\u003c/p>\n\u003cp>Currently in the pilot phase, the CUAMP plans to begin its survey of gardens and farms within the next couple of weeks, guided in part by Taylor's map.\u003c/p>\n\u003cp>Whether it's stalks of corn in the backyard, tomatoes in a container on the front porch, or cucumbers in the community garden, \"it's all part of one big thing ... increasing local food production,\" says Billy Burdett of \u003ca href=\"http://auachicago.org/\">Advocates for Urban Agriculture\u003c/a>. Urban agriculture \"in a lot of cases is the best and even only option for folks to have access to healthy, locally grown food.\"\u003c/p>\n\u003cp>But more than just an advocacy tool, the map is \"going to be a great resource for people to find out what is going on in their communities,\" Burdett says, connecting farms with restaurants that want to serve locally grown food, and gardeners looking for space.\u003c/p>\n\u003cp>The CUAMP map will likely be more detailed than Taylor's — which just denotes location and type — and it may contain some types of gardens that Taylor's missed, such as container gardens and small backyard gardens. But CUAMP can't reach everyone who's growing food in the city, and it won't be able to quantify how much they're growing.\u003c/p>\n\u003cp>That's what Rosing is trying to determine, at the community garden level at least. His lab is using Taylor's map to identify sites to measure community garden harvest.\u003c/p>\n\u003cp>They're probably going to be busy. Taylor recently repeated his search for Chicago community gardens with Google Earth imagery from 2012 and found a 50 percent increase.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/54237/how-google-earth-revealed-chicagos-hidden-farms",
"authors": [
"byline_bayareabites_54237"
],
"categories": [
"bayareabites_2638",
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_2554",
"bayareabites_10916",
"bayareabites_60"
],
"tags": [
"bayareabites_1702",
"bayareabites_11019",
"bayareabites_11022",
"bayareabites_11023",
"bayareabites_9351",
"bayareabites_11020",
"bayareabites_11021"
],
"featImg": "bayareabites_54238",
"label": "bayareabites"
},
"bayareabites_53811": {
"type": "posts",
"id": "bayareabites_53811",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "53811",
"score": null,
"sort": [
1357255181000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1357255181,
"format": "aside",
"disqusTitle": "Hold That Mini-Burger: Restaurants Forecast Food For 2013",
"title": "Hold That Mini-Burger: Restaurants Forecast Food For 2013",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53824\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sliders-nprfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sliders-nprfood.jpg\" alt=\"Sliders. We're over them, the National Restaurant Association says. Photo: Bob Ingelhart/iStockphoto.com\" title=\"Sliders. We're over them, the National Restaurant Association says. Photo: Bob Ingelhart/iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliders. We're over them, the National Restaurant Association says. Photo: Bob Ingelhart/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Jessica Stoller-Conrad, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/03/168536679/hold-that-mini-burger-restaurants-forecast-food-for-2013\">The Salt at NPR Food\u003c/a> (1/3/13)\u003c/strong>\u003c/p>\n\u003cp>Still ordering gazpacho and sliders at your favorite restaurant? Not pre-screening restaurant menus before you make a reservation? Well, hop in the DeLorean and set the chronometer to 2013: You're really behind the times.\u003c/p>\n\u003cp>Technology is in and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/12/150502365/the-bacon-sundae-brilliant-or-tragic\">bacon-flavored chocolate\u003c/a> is out, says a recent survey of 1,800 chefs across the nation.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.restaurant.org/nra_news_blog/2012/12/whats-hot-in-2013-culinary-forecast-predicts-menu-trends.cfm\">survey\u003c/a>, part of the National Restaurant Association's latest \u003ca href=\"http://www.restaurant.org/research/forecast/\">Restaurant Industry Forecast\u003c/a>, categorized 198 menu items as \"hot trends,\" \"yesterday's news\" or \"perennial favorites.\" Meant to be an annual snapshot of the entire restaurant industry, the forecast also predicts trends in restaurant technologies and consumer attitudes in the coming year, says Hudson Riehle, senior vice president of Research at the NRA.\u003c/p>\n\u003cp>Restaurant consumer expectations are high, even before they walk in the door. More than half of adult patrons will check out a restaurant's menu online before their visit, the report says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And about that menu? One of this year's hottest restaurant tech trends includes in-house iPad menus, which offer customers high-resolution photos and detailed descriptions of dishes.\u003c/p>\n\u003cp>The survey also notes the growing popularity of take-out, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/22/159788832/arty-students-not-party-students-are-champs-of-late-night-food-delivery\">delivery\u003c/a> and food trucks, especially by younger patrons. \"Roughly 70 percent of restaurant industry traffic is now off-premises ... [and] 18- to 34-year-olds have a higher propensity to use off-premises meal solutions,\" Riehle says. As we've reported before, the millennial generation tends to make food decisions \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/11/156625861/wake-up-call-to-grocery-stores-young-people-shop-around\">based on convenience\u003c/a>.\u003c/p>\n\u003cp>While convenience is key for younger customers, trends also suggest that sustainability and sourcing will be important values for consumers in 2013. The survey predicts that entree trends featuring locally sourced meats and sustainable seafood will become increasingly popular, though perennial comfort food like barbecue and macaroni and cheese are here to stay.\u003c/p>\n\u003cp>Dietary and health concerns may also influence restaurant offerings nationwide, in smaller meal portions, vegetarian appetizers, whole-grain options for kids and wheat-free pastas for the \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/17/141359188/look-whos-going-gluten-free\">gluten avoiders\u003c/a>, the survey predicts. Of course, the government's new requirement to list \u003ca href=\"http://www.nytimes.com/2010/03/24/business/24menu.html?_r=0\">calories on the menu\u003c/a> may also have some influence here.\u003c/p>\n\u003cp>Other hot trends include house-cured meats, artisanal cheeses and gourmet lemonade. And in addition to locally grown organic produce, hyperlocal items, such as vegetables raised in restaurant gardens, are also expected to ramp up in 2013.\u003c/p>\n\u003cp>\"Among Americans now, there is a heightened level of interest in food overall, and that runs the spectrum from farm to fork,\" says Riehle. This interest could stem from the growing popularity of cooking shows and culinary school graduates, he says.\u003c/p>\n\u003cp>Rising levels of food awareness could also explain the growing international trends on the menu. Peruvian food is expected to be the hottest fad in ethnic cuisine, while ethnic-inspired items, like chorizo scrambled eggs and coconut milk pancakes, are predicted to replace former breakfast favorite chicken and waffles.\u003c/p>\n\u003cp>\"The typical American palate is now much more sophisticated than 10 to 20 years ago . ... [It is] more able to discern flavors, foods and spices. [Americans are] much more educated about the cuisines that restaurants have prepared,\" Riehle tells The Salt.\u003c/p>\n\u003cp>But if you've got a restaurant, you need to focus. Instead of satisfying every hot trend in the forecast, Riehle says it's most important for to understand your customers and your location.\u003c/p>\n\u003cp>Riehle says the key is, know your demographic.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>\u003c/em>.\u003c/p>\n\n",
"disqusIdentifier": "53811 http://blogs.kqed.org/bayareabites/?p=53811",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/03/hold-that-mini-burger-restaurants-forecast-food-for-2013/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 592,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1546992901,
"excerpt": "Peruvian food, iPad menus and artisan cheese are all on the menu for 2013, but woe to the gazpacho. According to a survey by the National Restaurant Association, the tangy soup and those teeny sliders are on the way out.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Peruvian food, iPad menus and artisan cheese are all on the menu for 2013, but woe to the gazpacho. According to a survey by the National Restaurant Association, the tangy soup and those teeny sliders are on the way out.",
"title": "Hold That Mini-Burger: Restaurants Forecast Food For 2013 | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Hold That Mini-Burger: Restaurants Forecast Food For 2013",
"datePublished": "2013-01-03T15:19:41-08:00",
"dateModified": "2019-01-08T16:15:01-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "hold-that-mini-burger-restaurants-forecast-food-for-2013",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=168536679&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Jessica Stoller-Conrad",
"nprStoryDate": "Thu, 03 Jan 2013 14:33:00 -0500",
"nprLastModifiedDate": "Thu, 03 Jan 2013 15:58:33 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/01/03/168536679/hold-that-mini-burger-restaurants-forecast-food-for-2013?ft=3&f=168536679",
"nprStoryId": "168536679",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 03 Jan 2013 15:58:00 -0500",
"path": "/bayareabites/53811/hold-that-mini-burger-restaurants-forecast-food-for-2013",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53824\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sliders-nprfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/sliders-nprfood.jpg\" alt=\"Sliders. We're over them, the National Restaurant Association says. Photo: Bob Ingelhart/iStockphoto.com\" title=\"Sliders. We're over them, the National Restaurant Association says. Photo: Bob Ingelhart/iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53824\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sliders. We're over them, the National Restaurant Association says. Photo: Bob Ingelhart/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Jessica Stoller-Conrad, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/03/168536679/hold-that-mini-burger-restaurants-forecast-food-for-2013\">The Salt at NPR Food\u003c/a> (1/3/13)\u003c/strong>\u003c/p>\n\u003cp>Still ordering gazpacho and sliders at your favorite restaurant? Not pre-screening restaurant menus before you make a reservation? Well, hop in the DeLorean and set the chronometer to 2013: You're really behind the times.\u003c/p>\n\u003cp>Technology is in and \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/12/150502365/the-bacon-sundae-brilliant-or-tragic\">bacon-flavored chocolate\u003c/a> is out, says a recent survey of 1,800 chefs across the nation.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.restaurant.org/nra_news_blog/2012/12/whats-hot-in-2013-culinary-forecast-predicts-menu-trends.cfm\">survey\u003c/a>, part of the National Restaurant Association's latest \u003ca href=\"http://www.restaurant.org/research/forecast/\">Restaurant Industry Forecast\u003c/a>, categorized 198 menu items as \"hot trends,\" \"yesterday's news\" or \"perennial favorites.\" Meant to be an annual snapshot of the entire restaurant industry, the forecast also predicts trends in restaurant technologies and consumer attitudes in the coming year, says Hudson Riehle, senior vice president of Research at the NRA.\u003c/p>\n\u003cp>Restaurant consumer expectations are high, even before they walk in the door. More than half of adult patrons will check out a restaurant's menu online before their visit, the report says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And about that menu? One of this year's hottest restaurant tech trends includes in-house iPad menus, which offer customers high-resolution photos and detailed descriptions of dishes.\u003c/p>\n\u003cp>The survey also notes the growing popularity of take-out, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/22/159788832/arty-students-not-party-students-are-champs-of-late-night-food-delivery\">delivery\u003c/a> and food trucks, especially by younger patrons. \"Roughly 70 percent of restaurant industry traffic is now off-premises ... [and] 18- to 34-year-olds have a higher propensity to use off-premises meal solutions,\" Riehle says. As we've reported before, the millennial generation tends to make food decisions \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/11/156625861/wake-up-call-to-grocery-stores-young-people-shop-around\">based on convenience\u003c/a>.\u003c/p>\n\u003cp>While convenience is key for younger customers, trends also suggest that sustainability and sourcing will be important values for consumers in 2013. The survey predicts that entree trends featuring locally sourced meats and sustainable seafood will become increasingly popular, though perennial comfort food like barbecue and macaroni and cheese are here to stay.\u003c/p>\n\u003cp>Dietary and health concerns may also influence restaurant offerings nationwide, in smaller meal portions, vegetarian appetizers, whole-grain options for kids and wheat-free pastas for the \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/17/141359188/look-whos-going-gluten-free\">gluten avoiders\u003c/a>, the survey predicts. Of course, the government's new requirement to list \u003ca href=\"http://www.nytimes.com/2010/03/24/business/24menu.html?_r=0\">calories on the menu\u003c/a> may also have some influence here.\u003c/p>\n\u003cp>Other hot trends include house-cured meats, artisanal cheeses and gourmet lemonade. And in addition to locally grown organic produce, hyperlocal items, such as vegetables raised in restaurant gardens, are also expected to ramp up in 2013.\u003c/p>\n\u003cp>\"Among Americans now, there is a heightened level of interest in food overall, and that runs the spectrum from farm to fork,\" says Riehle. This interest could stem from the growing popularity of cooking shows and culinary school graduates, he says.\u003c/p>\n\u003cp>Rising levels of food awareness could also explain the growing international trends on the menu. Peruvian food is expected to be the hottest fad in ethnic cuisine, while ethnic-inspired items, like chorizo scrambled eggs and coconut milk pancakes, are predicted to replace former breakfast favorite chicken and waffles.\u003c/p>\n\u003cp>\"The typical American palate is now much more sophisticated than 10 to 20 years ago . ... [It is] more able to discern flavors, foods and spices. [Americans are] much more educated about the cuisines that restaurants have prepared,\" Riehle tells The Salt.\u003c/p>\n\u003cp>But if you've got a restaurant, you need to focus. Instead of satisfying every hot trend in the forecast, Riehle says it's most important for to understand your customers and your location.\u003c/p>\n\u003cp>Riehle says the key is, know your demographic.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>\u003c/em>.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/53811/hold-that-mini-burger-restaurants-forecast-food-for-2013",
"authors": [
"byline_bayareabites_53811"
],
"categories": [
"bayareabites_4084",
"bayareabites_1763",
"bayareabites_10916"
],
"tags": [
"bayareabites_14775",
"bayareabites_16272"
],
"featImg": "bayareabites_53812",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=food-and-technology": {
"isFetching": false,
"latestQuery": {
"from": 672,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 743,
"relation": "eq"
},
"items": [
"bayareabites_56680",
"bayareabites_56184",
"bayareabites_56098",
"bayareabites_56016",
"bayareabites_55931",
"bayareabites_55622",
"bayareabites_54946",
"bayareabites_54928",
"bayareabites_54592",
"bayareabites_54578",
"bayareabites_54237",
"bayareabites_53811"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_food-and-technology": {
"isLoading": true
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_11197": {
"type": "terms",
"id": "bayareabites_11197",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11197",
"found": true
},
"relationships": {},
"featImg": null,
"name": "certified sustainable",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "certified sustainable Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5656,
"slug": "certified-sustainable",
"isLoading": false,
"link": "/bayareabites/tag/certified-sustainable"
},
"bayareabites_323": {
"type": "terms",
"id": "bayareabites_323",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "323",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seafood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seafood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 288,
"slug": "seafood",
"isLoading": false,
"link": "/bayareabites/tag/seafood"
},
"bayareabites_9491": {
"type": "terms",
"id": "bayareabites_9491",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9491",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainable seafood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainable seafood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3945,
"slug": "sustainable-seafood",
"isLoading": false,
"link": "/bayareabites/tag/sustainable-seafood"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_11168": {
"type": "terms",
"id": "bayareabites_11168",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11168",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Applebee's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Applebee's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5627,
"slug": "applebees",
"isLoading": false,
"link": "/bayareabites/tag/applebees"
},
"bayareabites_9103": {
"type": "terms",
"id": "bayareabites_9103",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9103",
"found": true
},
"relationships": {},
"featImg": null,
"name": "burger king",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "burger king Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3557,
"slug": "burger-king",
"isLoading": false,
"link": "/bayareabites/tag/burger-king"
},
"bayareabites_11173": {
"type": "terms",
"id": "bayareabites_11173",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11173",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chain restaurants",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chain restaurants Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5632,
"slug": "chain-restaurants",
"isLoading": false,
"link": "/bayareabites/tag/chain-restaurants"
},
"bayareabites_11169": {
"type": "terms",
"id": "bayareabites_11169",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11169",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cracker Barrel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cracker Barrel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5628,
"slug": "cracker-barrel",
"isLoading": false,
"link": "/bayareabites/tag/cracker-barrel"
},
"bayareabites_1435": {
"type": "terms",
"id": "bayareabites_1435",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1435",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fast food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1223,
"slug": "fast-food",
"isLoading": false,
"link": "/bayareabites/tag/fast-food"
},
"bayareabites_11170": {
"type": "terms",
"id": "bayareabites_11170",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11170",
"found": true
},
"relationships": {},
"featImg": null,
"name": "IHOP",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "IHOP Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5629,
"slug": "ihop",
"isLoading": false,
"link": "/bayareabites/tag/ihop"
},
"bayareabites_11172": {
"type": "terms",
"id": "bayareabites_11172",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11172",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KCF",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KCF Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5631,
"slug": "kcf",
"isLoading": false,
"link": "/bayareabites/tag/kcf"
},
"bayareabites_9101": {
"type": "terms",
"id": "bayareabites_9101",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9101",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mcdonald's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mcdonald's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3555,
"slug": "mcdonalds",
"isLoading": false,
"link": "/bayareabites/tag/mcdonalds"
},
"bayareabites_11171": {
"type": "terms",
"id": "bayareabites_11171",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11171",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Panera Bread",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Panera Bread Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5630,
"slug": "panera-bread",
"isLoading": false,
"link": "/bayareabites/tag/panera-bread"
},
"bayareabites_10921": {
"type": "terms",
"id": "bayareabites_10921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5380,
"slug": "the-salt",
"isLoading": false,
"link": "/bayareabites/tag/the-salt"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_11160": {
"type": "terms",
"id": "bayareabites_11160",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11160",
"found": true
},
"relationships": {},
"featImg": null,
"name": "craft beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "craft beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5619,
"slug": "craft-beer",
"isLoading": false,
"link": "/bayareabites/tag/craft-beer"
},
"bayareabites_10957": {
"type": "terms",
"id": "bayareabites_10957",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10957",
"found": true
},
"relationships": {},
"featImg": null,
"name": "morning edition",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "morning edition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5416,
"slug": "morning-edition",
"isLoading": false,
"link": "/bayareabites/tag/morning-edition"
},
"bayareabites_11162": {
"type": "terms",
"id": "bayareabites_11162",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11162",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nanobreweries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nanobreweries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5621,
"slug": "nanobreweries",
"isLoading": false,
"link": "/bayareabites/tag/nanobreweries"
},
"bayareabites_11163": {
"type": "terms",
"id": "bayareabites_11163",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11163",
"found": true
},
"relationships": {},
"featImg": null,
"name": "new hampshire",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "new hampshire Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5622,
"slug": "new-hampshire",
"isLoading": false,
"link": "/bayareabites/tag/new-hampshire"
},
"bayareabites_11164": {
"type": "terms",
"id": "bayareabites_11164",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11164",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NHPR",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NHPR Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5623,
"slug": "nhpr",
"isLoading": false,
"link": "/bayareabites/tag/nhpr"
},
"bayareabites_9732": {
"type": "terms",
"id": "bayareabites_9732",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9732",
"found": true
},
"relationships": {},
"featImg": null,
"name": "prohibition",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "prohibition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4186,
"slug": "prohibition",
"isLoading": false,
"link": "/bayareabites/tag/prohibition"
},
"bayareabites_11165": {
"type": "terms",
"id": "bayareabites_11165",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11165",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Throwback brewery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Throwback brewery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5624,
"slug": "throwback-brewery",
"isLoading": false,
"link": "/bayareabites/tag/throwback-brewery"
},
"bayareabites_416": {
"type": "terms",
"id": "bayareabites_416",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "416",
"found": true
},
"relationships": {},
"featImg": null,
"name": "candy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "candy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 381,
"slug": "candy",
"isLoading": false,
"link": "/bayareabites/tag/candy"
},
"bayareabites_11146": {
"type": "terms",
"id": "bayareabites_11146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hot Pop Factory",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hot Pop Factory Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5605,
"slug": "hot-pop-factory",
"isLoading": false,
"link": "/bayareabites/tag/hot-pop-factory"
},
"bayareabites_11144": {
"type": "terms",
"id": "bayareabites_11144",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11144",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pez",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pez Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5603,
"slug": "pez",
"isLoading": false,
"link": "/bayareabites/tag/pez"
},
"bayareabites_11145": {
"type": "terms",
"id": "bayareabites_11145",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11145",
"found": true
},
"relationships": {},
"featImg": null,
"name": "printed food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "printed food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5604,
"slug": "printed-food",
"isLoading": false,
"link": "/bayareabites/tag/printed-food"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_134": {
"type": "terms",
"id": "bayareabites_134",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "134",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99,
"slug": "farmers",
"isLoading": false,
"link": "/bayareabites/tag/farmers"
},
"bayareabites_11141": {
"type": "terms",
"id": "bayareabites_11141",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11141",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Wal-Mart",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Wal-Mart Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5600,
"slug": "wal-mart",
"isLoading": false,
"link": "/bayareabites/tag/wal-mart"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_11118": {
"type": "terms",
"id": "bayareabites_11118",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11118",
"found": true
},
"relationships": {},
"featImg": null,
"name": "American Truffle Company",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "American Truffle Company Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5577,
"slug": "american-truffle-company",
"isLoading": false,
"link": "/bayareabites/tag/american-truffle-company"
},
"bayareabites_11119": {
"type": "terms",
"id": "bayareabites_11119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "black Périgord truffle",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "black Périgord truffle Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5578,
"slug": "black-perigord-truffle",
"isLoading": false,
"link": "/bayareabites/tag/black-perigord-truffle"
},
"bayareabites_11071": {
"type": "terms",
"id": "bayareabites_11071",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11071",
"found": true
},
"relationships": {},
"featImg": null,
"name": "black truffles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "black truffles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5530,
"slug": "black-truffles",
"isLoading": false,
"link": "/bayareabites/tag/black-truffles"
},
"bayareabites_187": {
"type": "terms",
"id": "bayareabites_187",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "187",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Napa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Napa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 152,
"slug": "napa",
"isLoading": false,
"link": "/bayareabites/tag/napa"
},
"bayareabites_356": {
"type": "terms",
"id": "bayareabites_356",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "356",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 321,
"slug": "sonoma",
"isLoading": false,
"link": "/bayareabites/tag/sonoma"
},
"bayareabites_362": {
"type": "terms",
"id": "bayareabites_362",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "362",
"found": true
},
"relationships": {},
"featImg": null,
"name": "truffles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "truffles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 327,
"slug": "truffles",
"isLoading": false,
"link": "/bayareabites/tag/truffles"
},
"bayareabites_11117": {
"type": "terms",
"id": "bayareabites_11117",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11117",
"found": true
},
"relationships": {},
"featImg": null,
"name": "white truffles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "white truffles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5576,
"slug": "white-truffles",
"isLoading": false,
"link": "/bayareabites/tag/white-truffles"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_11047": {
"type": "terms",
"id": "bayareabites_11047",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11047",
"found": true
},
"relationships": {},
"featImg": null,
"name": "conscious capitalism",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "conscious capitalism Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5506,
"slug": "conscious-capitalism",
"isLoading": false,
"link": "/bayareabites/tag/conscious-capitalism"
},
"bayareabites_53": {
"type": "terms",
"id": "bayareabites_53",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "53",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fancy food show",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fancy food show Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 16,
"slug": "fancy-food-show",
"isLoading": false,
"link": "/bayareabites/tag/fancy-food-show"
},
"bayareabites_1325": {
"type": "terms",
"id": "bayareabites_1325",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1325",
"found": true
},
"relationships": {},
"featImg": null,
"name": "forum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "forum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1159,
"slug": "forum",
"isLoading": false,
"link": "/bayareabites/tag/forum"
},
"bayareabites_96": {
"type": "terms",
"id": "bayareabites_96",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "96",
"found": true
},
"relationships": {},
"featImg": null,
"name": "john mackey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "john mackey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 60,
"slug": "john-mackey",
"isLoading": false,
"link": "/bayareabites/tag/john-mackey"
},
"bayareabites_3063": {
"type": "terms",
"id": "bayareabites_3063",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3063",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Whole Foods",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Whole Foods Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2130,
"slug": "whole-foods",
"isLoading": false,
"link": "/bayareabites/tag/whole-foods"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_1927": {
"type": "terms",
"id": "bayareabites_1927",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1927",
"found": true
},
"relationships": {},
"featImg": null,
"name": "online marketplaces and food sites",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "online marketplaces and food sites Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1472,
"slug": "online-marketplaces-and-food-sites",
"isLoading": false,
"link": "/bayareabites/category/online-marketplaces-and-food-sites"
},
"bayareabites_10851": {
"type": "terms",
"id": "bayareabites_10851",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10851",
"found": true
},
"relationships": {},
"featImg": null,
"name": "photo gallery",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "photo gallery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5305,
"slug": "photo-gallery",
"isLoading": false,
"link": "/bayareabites/category/photo-gallery"
},
"bayareabites_2700": {
"type": "terms",
"id": "bayareabites_2700",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2700",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coconut",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coconut Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1911,
"slug": "coconut",
"isLoading": false,
"link": "/bayareabites/tag/coconut"
},
"bayareabites_1786": {
"type": "terms",
"id": "bayareabites_1786",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1786",
"found": true
},
"relationships": {},
"featImg": null,
"name": "foie gras",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "foie gras Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1401,
"slug": "foie-gras",
"isLoading": false,
"link": "/bayareabites/tag/foie-gras"
},
"bayareabites_138": {
"type": "terms",
"id": "bayareabites_138",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "138",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten-free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten-free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 103,
"slug": "gluten-free",
"isLoading": false,
"link": "/bayareabites/tag/gluten-free"
},
"bayareabites_9565": {
"type": "terms",
"id": "bayareabites_9565",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9565",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kale chips",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kale chips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4019,
"slug": "kale-chips",
"isLoading": false,
"link": "/bayareabites/tag/kale-chips"
},
"bayareabites_14781": {
"type": "terms",
"id": "bayareabites_14781",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14781",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soda",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soda Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5529,
"slug": "soda",
"isLoading": false,
"link": "/bayareabites/tag/soda"
},
"bayareabites_11069": {
"type": "terms",
"id": "bayareabites_11069",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11069",
"found": true
},
"relationships": {},
"featImg": null,
"name": "superfoods",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "superfoods Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5528,
"slug": "superfoods",
"isLoading": false,
"link": "/bayareabites/tag/superfoods"
},
"bayareabites_10773": {
"type": "terms",
"id": "bayareabites_10773",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10773",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Monsanto",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Monsanto Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5227,
"slug": "monsanto",
"isLoading": false,
"link": "/bayareabites/tag/monsanto"
},
"bayareabites_10776": {
"type": "terms",
"id": "bayareabites_10776",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10776",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Roundup Ready",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Roundup Ready Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5230,
"slug": "roundup-ready",
"isLoading": false,
"link": "/bayareabites/tag/roundup-ready"
},
"bayareabites_11046": {
"type": "terms",
"id": "bayareabites_11046",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11046",
"found": true
},
"relationships": {},
"featImg": null,
"name": "supreme court",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "supreme court Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5505,
"slug": "supreme-court",
"isLoading": false,
"link": "/bayareabites/tag/supreme-court"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_11042": {
"type": "terms",
"id": "bayareabites_11042",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11042",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Airbnb",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Airbnb Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5501,
"slug": "airbnb",
"isLoading": false,
"link": "/bayareabites/tag/airbnb"
},
"bayareabites_11044": {
"type": "terms",
"id": "bayareabites_11044",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11044",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Feastly",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Feastly Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5503,
"slug": "feastly",
"isLoading": false,
"link": "/bayareabites/tag/feastly"
},
"bayareabites_11043": {
"type": "terms",
"id": "bayareabites_11043",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11043",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Gusta",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Gusta Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5502,
"slug": "gusta",
"isLoading": false,
"link": "/bayareabites/tag/gusta"
},
"bayareabites_11045": {
"type": "terms",
"id": "bayareabites_11045",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11045",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kitchen.ly",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kitchen.ly Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5504,
"slug": "kitchen-ly",
"isLoading": false,
"link": "/bayareabites/tag/kitchen-ly"
},
"bayareabites_11041": {
"type": "terms",
"id": "bayareabites_11041",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11041",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Supper King",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Supper King Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5500,
"slug": "supper-king",
"isLoading": false,
"link": "/bayareabites/tag/supper-king"
},
"bayareabites_4107": {
"type": "terms",
"id": "bayareabites_4107",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4107",
"found": true
},
"relationships": {},
"featImg": null,
"name": "underground dining",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "underground dining Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2579,
"slug": "underground-dining",
"isLoading": false,
"link": "/bayareabites/tag/underground-dining"
},
"bayareabites_11040": {
"type": "terms",
"id": "bayareabites_11040",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11040",
"found": true
},
"relationships": {},
"featImg": null,
"name": "underground supper clubs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "underground supper clubs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5499,
"slug": "underground-supper-clubs",
"isLoading": false,
"link": "/bayareabites/tag/underground-supper-clubs"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_1702": {
"type": "terms",
"id": "bayareabites_1702",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1702",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chicago",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chicago Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1360,
"slug": "chicago",
"isLoading": false,
"link": "/bayareabites/tag/chicago"
},
"bayareabites_11019": {
"type": "terms",
"id": "bayareabites_11019",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11019",
"found": true
},
"relationships": {},
"featImg": null,
"name": "google earth",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "google earth Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5478,
"slug": "google-earth",
"isLoading": false,
"link": "/bayareabites/tag/google-earth"
},
"bayareabites_11022": {
"type": "terms",
"id": "bayareabites_11022",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11022",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rooftop farms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rooftop farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5481,
"slug": "rooftop-farms",
"isLoading": false,
"link": "/bayareabites/tag/rooftop-farms"
},
"bayareabites_11023": {
"type": "terms",
"id": "bayareabites_11023",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11023",
"found": true
},
"relationships": {},
"featImg": null,
"name": "uncommon ground",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "uncommon ground Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5482,
"slug": "uncommon-ground",
"isLoading": false,
"link": "/bayareabites/tag/uncommon-ground"
},
"bayareabites_9351": {
"type": "terms",
"id": "bayareabites_9351",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9351",
"found": true
},
"relationships": {},
"featImg": null,
"name": "urban agriculture",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "urban agriculture Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3805,
"slug": "urban-agriculture",
"isLoading": false,
"link": "/bayareabites/tag/urban-agriculture"
},
"bayareabites_11020": {
"type": "terms",
"id": "bayareabites_11020",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11020",
"found": true
},
"relationships": {},
"featImg": null,
"name": "urban farms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "urban farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5479,
"slug": "urban-farms",
"isLoading": false,
"link": "/bayareabites/tag/urban-farms"
},
"bayareabites_11021": {
"type": "terms",
"id": "bayareabites_11021",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11021",
"found": true
},
"relationships": {},
"featImg": null,
"name": "urban gardens",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "urban gardens Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5480,
"slug": "urban-gardens",
"isLoading": false,
"link": "/bayareabites/tag/urban-gardens"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_14775": {
"type": "terms",
"id": "bayareabites_14775",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14775",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4482,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/tag/food-news"
},
"bayareabites_16272": {
"type": "terms",
"id": "bayareabites_16272",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16272",
"found": true
},
"relationships": {},
"featImg": null,
"name": "npr food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "npr food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100602,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/tag/npr-food"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
